Hi everyone! I am the tip of the tongue to taste food, "taste all over the world, everything is very right for the stomach", every day for the family to make food, enjoy healthy and delicious food, today to share with you is "white artemisia steamed wheat rice", like this dish friends welcome to pay attention to me.
<h1 class="pgc-h-arrow-right" data-track="1" > introduction: Before the rain in the valley, when you encounter this dish, don't be soft, hoard more at one time, put it in the refrigerator to freeze, and eat as you go</h1>
Almost to the valley rain festival, that is to say, wild vegetables are also slowly getting old, not suitable to eat, so we have to grasp the wild vegetables before the valley rain, artemisia is one of them, encounter artemisia do not be soft, one-time hoarding, put it in the refrigerator frozen preservation, take as you eat, steaming to eat or pancakes are very good choices, this time to share with everyone is a white artemisia steamed wheat rice method, steamed, steamed, no oil, more light and healthy, in line with the scientific concept of diet, and the seasonal dishes are also very suitable for this method to do, To fully enjoy its fresh taste, let's learn the method together.
<h1 class="pgc-h-arrow-right" data-track="1" > steamed wheat rice with artemisia:</h1>
Spare ingredients: 1 handful of fresh white artemisia, 2 spoons of flour, cloves of garlic, 1 spoonful of soy sauce, a pinch of salt, 1 spoonful of vinegar, a few dried chili peppers;
Production process: The first step, a large handful of artemisia, the artemisia annua is selected to wash clean, take the more tender, the root of the artemisia is removed, rinsed repeatedly with clean water, and the white artemisia is washed and controlled to dry;
The second step, almost 70% dry can be, put the white artemisia in a relatively large container, sift into the flour, stir evenly, so that the white artemisia can be evenly coated with flour, a thin layer can be, you can add a little alkali to retain the color, but you can also not put it;
The third step, add water to the pot, spread a cloth on the steaming drawer, wet the cloth, spread the white artemisia on the cloth, spread out, put the white artemisia in the pot, steam for 10 minutes, after the white artemisia is steamed;
The fourth step, immediately take out of the pot, use chopsticks to scatter, quickly cool it, adjust a sauce, prepare a bowl, put in the minced garlic paste, add soy sauce, salt and vinegar, stir, dry peppers in hot oil and fry until fragrant;
In the fifth step, pour hot oil into the sauce, mix well, pour on the white artemisia wheat rice, stir it, and you can enjoy it.
Editor's summary: Artemisia alba rice is very simple, but after the combination of the sauce, the taste is long, stretchy and mellow, let people eat once will fall in love, now this season is just eating artemisia, I will never be soft every time I encounter it, sometimes I will go to the field to dig myself, sometimes I will buy the street grandmother to sell, one-time hoard more white artemisia, squeeze it dry after boiling water, put it in the refrigerator to freeze and save, take and eat, artemisia artemisia eat more, can be done according to personal preferences, how to eat can be particularly fragrant, This white artemisia wheat rice is my family's favorite one, adults and children love to eat, light and refreshing, but also full stomach and hunger, you can also do it.
<h1 class="pgc-h-arrow-right" data-track="1" > cooking tips:</h1>
1, artemisia annua choose to wash clean, do not need to completely control dry, the surface is still slightly with a little moisture, mixing flour will be easier, otherwise it is too dry to stick to the flour, the flour in artemisia is less, a thin layer is enough, do not put too much, otherwise it will affect the taste;
2, steamed white artemisia wheat rice plus a little baking soda can be turquoise and transparent, but must not put too much, otherwise it will be bitter, steaming on the steaming drawer, is to avoid water vapor gathered together, otherwise artemisia will stick to a lump, easy to affect the taste;
3, artemisia annua steamed 8-10 minutes on the cooked, do not need to steam too long time, quick out of the pot is to make it quickly cooled, so that it can be loose and clear, not lumpy, blended water is the key to artemisia wheat rice, because the steamed artemisia wheat rice is tasteless, must be mixed with water to enhance the taste, according to personal preferences with seasoning, can also be done in accordance with the method in the recipe.
If you think this artemisia annua rice dish is not bad, feel free to collect it and learn it, or share it with more people who need it!