How to cook Schizonepeta rice?

condiments

One of the few nine-story buildings.

condiments

flour

Banxiaowan

condiment

salt

4 grams

vinegar

1 spoon

Light soy sauce

A spoonful

oyster sauce

2 grams

sesame oil

4 drops

garlic

4 petals

chilli powder

Proper amount

vegetable oil

Proper amount

The practice of fried rice with Schizonepeta tenuifolia

1. Remove the old stems of Schizonepeta tenuifolia, leaving young leaves, wash them with clear water and drain the water;

2. In this step, control the moisture as dry as possible, so that the flour will not hang too much;

3. I mixed two spoonfuls of Schizonepeta leaves with a small bowl of flour, and the flour should be added step by step according to the actual remaining water during personal operation;

4. While adding flour, grab Schizonepeta tenuifolia and flour evenly by hand until every leaf of Schizonepeta tenuifolia is evenly covered with flour, and the flour on the surface is not wet or sticky, but generally dry;

5. Boil a pot of boiling water in the pot, take a steamer, pad it with cloth, and loosely and evenly wrap the leaves of Schizonepeta tenuifolia in the steamer;

6. Before putting the Schizonepeta tenuifolia into the steamer, you can shake each Schizonepeta tenuifolia by hand several times, shake off the excess flour and put it back, and operate it in turn until the steamer is full;

7. After the water in the pot is boiled, put the steamer on the pot;

8. Cover the lid and steam for 8 minutes on medium heat to turn off the fire.

After 9.8 minutes, turn off the fire and uncover it. Pick Schizonepeta tenuifolia with chopsticks to let the hot air escape and make it loose.

10. Turn the Schizonepeta completely, pour it into a container and dry it for later use;

1 1. Prepare the following sauce. This is my first time: I used garlic, soy sauce, red pepper, vinegar and salt;

12. Pour the prepared cold sauce on Schizonepeta tenuifolia, stir well and serve.

Without Chili sauce, steamed Schizonepeta tenuifolia is less red and fresher, and garlic is the finishing touch of this dish.

Cooking tips

1, the ratio of vegetable flour, I probably use two common colander leaves and a small bowl of flour, but in actual operation, the weight of flour should be adjusted according to the residual moisture on the surface of leaves, and flour should be added several times until each leaf of Schizonepeta tenuifolia is evenly covered with flour, and the surface flour is not wet or sticky, so that the overall dryness degree, too little or too much flour will affect the taste;

I steamed it twice for eight minutes. My grandmother said that my mother steamed for more than 20 minutes for the first time. As a result, the finished product was quite tragic after the lid was opened, which led my mother to put it down, but never made it again. Ha ha.

3, seasoning, Shaanxi wheat rice oil pepper is very important, but my mother does not like the spicy or sour taste of this dish, as long as garlic and salty seasoning are good, so when making it, adjust the pouring juice according to your own taste;

4. Besides steaming Schizonepeta tenuifolia, there are many vegetables that can be cooked. Chrysanthemum, elm, Sophora japonica, shredded potatoes, shredded carrots, shredded cucurbits, and even shredded beans, even steamed first and then fried, are also unique in flavor. So if you don't have Schizonepeta, you can try other vegetarian dishes. As long as the cold sauce is well mixed, it is a must-have dish on your table:)