It's time to eat yuqianer rice again!(you dao le chi yu qian er fan de ji jie lou )

It's time to eat yuqianer rice again!

Introduction:

"In March of spring, the wheat sprouts are fresh, and the boy picks the elm money with the basket." Yuqian'er, also known as Yujiao, is the seed of elm. Green, flaky, bulging out in the middle, thin at the edge, light green oblate, one cent size, because it is similar to the ancient pockmarks, so it is called yuqianer. Yuqian'er is crisp, sweet, soft and refreshing. It is also homonymous with "Yuqian", which means auspicious and rich. It bulges out in the middle, and the edge is thin, tender green and flat. It is a bit like a miniature version of copper coin, so it gets its name. Last time, I made alfalfa pancakes. Today, I'll give you a Yuqian steamed rice. It's also a must in spring in Guanzhong, Shaanxi Province. When the spring breeze blows, there are white wormwood, shepherd's purse, fern, dandelion, sowthistle, purslane, plantain in the field, or yuqianer, Huaihua, Toona sinensis bud, gouxu bud on the tree If you want to eat something fresh, you should eat it as soon as possible! "

Production steps:

Step 1: take off the stem of fresh yuqianer, rinse with water several times, and control the moisture slightly.

Step 2: put the drained Yuqian into the basin, add appropriate amount of flour, so that each piece of Yuqian should be stained with flour.

Step 3: half a teaspoon of salt. Don't be too salty. Keep the fragrance of Yuqian.

Step 4: mix well.

Step 5: put water in the pot and bring to a boil. Pour the elm money covered with flour on the grass grate (cage cloth is also available).

Step 6: cover the pot.

Step 7: steam over high heat for 8 minutes.

Step 8: mix minced garlic, salt, vinegar, soy sauce, salt, monosodium glutamate, pepper and sesame oil, and pour them on Yuqian rice.

Step 9: taste fresh and comfortable, sauce at least not one thing, that is garlic! The new garlic is the best. It's very tasty.

Materials required:

Fresh Yuqian: 250g

Flour: right amount

Garlic: right amount

Salt: right amount

Vinegar: right amount

Soy sauce: right amount

Pepper in oil: moderate amount

Sesame oil: appropriate amount

Note: 1, if the steam more, or flour wrapped more, you can use chopsticks in the middle to mix, so that it is evenly heated, not easy to pinch. 2. Yuqian rice is soft and crisp. After being steamed in a big fire, it still has a crisp and tender taste. It's really amazing.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: Original

Chinese PinYin : You Dao Le Chi Yu Qian Er Fan De Ji Jie Lou