No matter what kind of dish you are steaming, it is most forbidden to pour flour directly, and figure out these 2 tricks, which are fresh and fragrant, not sticky or lumpy
After the valley rain, it is the end of spring, if you want to eat seasonal dishes, don't miss this time. Wild vegetables are also about to enter the countdown, such as shepherd's cabbage, such as acacia flowers, such as elm money, and all kinds of things with different tastes, which are worth trying.
I like to eat wild vegetables or fresh vegetables with unique flavors, such as noodle dishes, elm money, and acacia flowers. When I get older, I don't have much interest in those greasy and sweet ones, but this kind of light ones is more appetizing.
When it comes to steaming vegetables, many people's understanding is that they sprinkle flour on the dishes and then steam them directly in the pot, but the steaming effect is easy to be very poor, either slimy or lumpy.
No matter what kind of dish is steamed, it is most taboo to pour flour directly, I will give you two tips, remember these 2 points, fresh and loose, not sticky and not lumpy.
【Steamed vegetables】
Used: your favorite vegetables, garlic, salt, monosodium glutamate, sesame oil, light soy sauce, vinegar, cooking oil, flour, cornmeal
1. It's not that which vegetables and which wild vegetables are more suitable for steaming, if you like the most suitable, put your favorite vegetables in water and wash them, if they are wild vegetables, it is best to soak them in salt water.
2. After soaking, rinse a few more times, and then drain the excess water, but don't completely run out of moisture, many people also wipe it with kitchen paper, it is completely unnecessary, if there is no water at all, how to stain the flour later? first put the dish aside for later use, and then prepare the flour.
3. Flour, do not pour it directly into the dish, but need to pour it into the pot, pour an appropriate amount of flour into the pan, and then turn on low heat and keep stir-frying until it turns yellow from the original white, you can turn off the heat, and you can use it until it is cool. Stir-frying the flour will be more refreshing, and the steamed vegetables will not become lumpy and slimy later, which is the first point.
4. After the flour is cold, don't pour it directly into the dish, there is a small skill to master, we have to pour an appropriate amount of cornmeal into the flour, the amount of cornmeal is about half of the flour, pour it into it and stir it well, put in the cornmeal, it will also make the steamed vegetables more refreshing and taste better, this is the second point.
5. After mixing well, you can pour it into the wild vegetables, keep grasping and mixing, until it is thoroughly mixed, you can steam it in the pot, the steaming process does not need me to say more, after the high heat is in the pot, you can take it out after steaming for a few minutes, don't steam for too long, the soft collapse is not delicious, about 5 minutes.
6. Use a small bowl, fill with minced garlic, pour an appropriate amount of hot oil, and then season with salt, monosodium glutamate, sesame oil, light soy sauce, vinegar, stirring, the seasoning is also ready, hurry up and eat it while it's hot, spray fragrant!
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