Steamed Chrysanthemum(zheng tong hao )

Steamed Chrysanthemum

Introduction:

Production steps:

Step 1: wash the chrysanthemum and drain.

Step 2: cut off the long stem and take the tender leaves.

Step 3: spread out the chrysanthemum leaves and drain the water.

Step 4: mix appropriate amount of garlic, salt, water and sesame oil to make flavor juice.

Step 5: mix the flour and corn flour, sprinkle into the chrysanthemum and stir well. (let each leaf be evenly coated with rice flour)

Step 6: put the mixed chrysanthemum into the steamer and cover it.

Step 7: Boil the water in the steamer, put it into the steamer and steam for 3-5 minutes, then turn off the fire.

Step 8: take it out and pour the sauce on the steamed chrysanthemum.

Materials required:

Chrysanthemum: right amount

Garlic: right amount

Flour: right amount

Corn flour: right amount

Salt: right amount

Sesame oil: appropriate amount

Precautions: 1. Leafy vegetables are easy to be cooked, and the time can be shorter. If you want to eat soft and rotten vegetables, you can steam them for a long time. 2. According to personal taste preferences, mixed with lard or chili oil, can increase the taste of lubrication.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: light

Chinese PinYin : Zheng Tong Hao