In April, I ate this dish hard, stored 20 catties at a time and ate it slowly, it was simple and steamed, fragrant and delicious!
Spring is a magical season, is a transition from winter to summer, all kinds of plants are sprouting and growing, try fresh is not spring, there is a vegetable this season is very tender, every year in this season I will store 20 catties to eat slowly, simple steamed fragrant and delicious.
This kind of vegetable is a kind of wild vegetable that we often eat ~ alfalfa, alfalfa is also known as grass, seaweed, goldenrod, etc., after growing up, it belongs to a high-quality pasture, and it is a very delicious vegetable when it is fresh and tender. There are many ways to eat alfalfa, the easiest way to eat is to stir-fry and steam, make stuffing steamed buns or dumplings are very good, we met in this season to be soft, one more storage and eat slowly, it is very convenient to eat as you go.
Today, I would like to share with you a method of steaming, which is simple and delicious, and can be used as a dish or as a staple food.
Ingredients: Alfalfa sprouts, a little flour, a little salt, a little garlic, a little salt, vinegar, light soy sauce, sesame oil.
Steps:
Step 1: Alfalfa is one of the oldest vegetables in the mainland, and it is also a high-quality and nutritious pasture, which grows a lot in the wild, and there are many places to grow alfalfa, alfalfa is rich in a variety of nutrients, including a very high iron content, which can be said to be a healthy and delicious vegetable. Alfalfa has many nutrients and benefits, one is to clear the intestines and scrape oil, two to replenish calcium, and three to clear heat, we should eat it often in this season.
Step 2: After the alfalfa is washed, add a little peanut oil and mix well, then add a little salt and mix well.
Step 3: Add a little flour, the amount of flour must not be too much, more flour will affect the taste.
Step 4: Mix the flour so that each leaf is covered with flour, but it doesn't stick together.
Step 5: Boil water in a pot, put the mixed alfalfa sprouts on the cage drawer, steam on high heat for about 8 minutes, and the alfalfa will be fully cooked.
Step 6: The cooked alfalfa is ready to be cooked, mixed with a little garlic, a little salt, vinegar, light soy sauce, and sesame oil, and the dipping is so beautiful that it can be used as a dish or as a cooked, fragrant and delicious, and it must be tried in spring.
Feng'er's words:
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