Steamed wild vegetables with corn flour(yu mi mian zheng ye cai )

Steamed wild vegetables with corn flour

Introduction:

"A large number of wild vegetables are on the market. It's not easy to eat them! One of the wild vegetables is called "noodle dish", which is named for its flat and long leaves. Making dumplings and steaming steamed buns for stuffing are the best. The simplest and best thing to eat is "steaming" - wrapping it with fine corn flour and flour, steaming it thoroughly in a pot, dipping it in your favorite sauce, which is delicious and healthy. "

Production steps:

Step 1: recognize -- noodles.

Step 2: wash the noodles and control the water slightly;

Step 3: put into a large bowl, add flour and corn flour;

Step 4: stir evenly to make each piece of wild vegetables stick powder;

Step 5: start the steamer, spread a layer of edible oil on the drawer to prevent sticking; after steaming, add wild vegetables and steam for 8 minutes;

Step 6: put all the seasonings into a small bowl and stir well to make a sauce;

Step 7: pour it on the steamed wild vegetables or dip it on the table with them.

Materials required:

Noodles: 500

Fine corn flour: 150g

Flour: 50g

Salt: 1 teaspoon

Sugar: 2 tsp

Garlic: 1 tablespoon

Rice vinegar: 1 tablespoon

Sesame oil: 2 teaspoons

Precautions: 1. The washed wild vegetables can be slightly watered, and need not be too dry; 2. Adding some flour in the corn flour can increase the viscosity, and the whole wild vegetables taste soft and waxy; only corn flour will be a little loose. 3. It's corn flour, not corn starch; the finer the better, the coarser corn flour is not easy to steam; 4. Don't steam too much, 7 or 8 minutes, wild vegetables will change color after a long time; 5. Dip juice can be adjusted as you like, and it's good to use a western style oil vinegar juice.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: sour and salty

Chinese PinYin : Yu Mi Mian Zheng Ye Cai