Hello everyone, I am the first gourmet Ah Fei, pay attention to Ah Fei has more home cooking for your reference!
Into the three volt day, many people are easy to eat bad, sleep is not fragrant, in fact, this is largely the weather noise, in the face of the summer heat, steaming down the boiling type of torment, on the one hand, moisture is easy to invade, on the other hand can not raise appetite, this time the diet should be more hearty, eat more heat and damp ingredients, help drain dampness and heat dissipation.
At present, this "emperor dish" is very suitable, it is sweet, spicy, flat, non-toxic, has the effect of "peace of mind, nourishing the spleen and stomach, eliminating phlegm drinking, and improving the stomach", which is very suitable for summer eating, especially steaming a steamed crisp and tender, often eating at night to sleep soundly.
【Steamed Artemisia annua】
1. First of all, we prepare a handful of Artemisia annua, cut off the hard roots, and wash the sediment and rotten leaves on it.
2. Then dry the artemisia and cut it into small pieces, cutting the stem shorter and easier to steam.
3. After cutting into the pot, add a little alkali noodles, pour in the appropriate amount of vegetable oil and mix well, alkali noodles can make artemisia annua more easily steamed, vegetable oil can lock the water in artemisia annua, so as not to produce water when steaming.
4. Then put in the appropriate amount of flour to continue to grasp well, so that the artemisia is evenly wrapped in flour, a thin layer of flour can be, too much is easy to stick together, affecting the taste.
5. Evenly brush the steamer with vegetable oil to prevent the steamed artemisia from sticking to it, sprinkle the artemisia in turn into the cage drawer and spread it flat, put the steamer basket after the water is boiled in the pot, and steam it for 5 minutes after steaming.
After 6.5 minutes, we poured the artemisia on the board and quickly shaken it to cool it so as not to lump together and affect the appearance and taste.
7. Prepare a handful of garlic, put it into the garlic mortar, add a spoonful of salt into the bottom flavor, and at the same time prevent slippage when pounding garlic, mash the garlic into garlic paste,
8. Put the cold artemisia in the basin, pour in the garlic paste, add 2 grams of salt, 2 grams of chicken essence, and then pour in the appropriate amount of sesame sesame oil, friends who like to eat spicy can also put some chili oil, grab and mix evenly and then put on the plate.
Ah Fei had something to say:
1. Be sure to dry the water before hanging the powder, otherwise it will be easy to deslud when steamed.
2. Alkali noodles can make artemisia easier to steam, but can not put too much, the ratio of general ingredients and edible alkali is 200:1, put more easy to bitter.
3. Steamed artemisia must be quickly shaken and cooled, otherwise it is easy to stick to the lump.
Well, this light and delicious steamed artemisia is ready, like friends hurry up and try it.
Pay attention to Ah Fei, there are simple and practical home-cooked dishes for your reference every day, we will see you in the next issue!