Some steamed dishes are more delicious than stir-fried dishes. For ordinary people, which steamed vegetables are easier to operate? Steamed vegetables are still good. One of the steamed dishes we used to eat when we were young was Yu Qian, who grew on trees. I don't know if you have eaten it, but there are many ways to steam vegetables. Let's have a look. Steamed vegetables are very delicious and nutritious, so they are the first choice for health preservation.

Our steamed vegetables are vegetables first. Vegetables with low water content can be used to make steamed vegetables. I use noodle dishes, such as amaranth, purslane, Sophora japonica, oil wheat, water spinach and so on. It can be steamed and delicious. First of all, we rinse the selected noodles under running water, control the excess water after washing, and then put them in a cool and ventilated place to dry the water on the surface of vegetables to 80%. After pickling, put it in a large pot without water and steam it. The dish is not successful, so it is very important to control the water. Add a little water to the surface like this, and when we add oil to the basin later, we can pour less oil, which avoids a lot of cooking oil and makes the steamed dishes loose. Just pour in the following cooking oil, which is a little more than usual. Then put on disposable gloves, mix well, and add a small amount in several times.

We don't want to add too much flour at a time, but grasp the flour with our hands while adding it. I used ordinary flour until all the dishes were caught evenly, which was like hanging a thin layer of frost. Then put the mixed steamed vegetables on the non-stick dragon hall. Don't press it when placing it, and don't spread it too thick at a time. If you can't finish beating, you can divide the remaining flour into two pots. Put it in, too. At this time, the water in the pot is boiled and steamed with fire according to the tenderness of vegetables, usually for three to five minutes. I steamed it for five minutes this time. When steaming vegetables, I added a head of garlic to the garlic mortar, then added edible salt, mashed it into garlic, mashed it into a small bowl, and added a little red pepper.

Add a little boiling water, stir, stir evenly, leave it for five minutes until it is steamed, take it out while it is hot, put it in a brightly colored waterless basin, and gently shake it with chopsticks to make it disperse. If steamed vegetables are really successful, they don't have to wait until they are cold, and they will be loose as soon as they are out of the pot. They are delicious. ?