Steamed vegetable recipes

Food, as the name suggests, is delicious food. The expensive ones include delicacies from mountains and seas, and the cheap ones include street snacks. In fact, there is no distinction between good and bad food. As long as you like it, you can call it food. Follow me below to take a look at the collection of steamed vegetable recipes! Hope it helps.

Steamed celery leaves

Ingredients: celery leaves, about 80-100 grams of flour, 1 head of garlic, salt, sesame oil

Method:

1. Wash the celery leaves, dry the moisture on them, chop some into pieces, sprinkle the flour in portions, and stir while spreading until the surface of the vegetables is covered with a layer of flour.

2. Cover the steamer with a wet drawer cloth, pour the mixed vegetables on the drawer cloth, cover the pot and steam over medium heat for 10 minutes.

3. Peel the garlic, add salt and mash it into a puree. Add 2 tablespoons of cold boiled water to make garlic paste. Add sesame oil and mix well. Pour it on the steamed celery and mix well.

Steamed chrysanthemum

Ingredients: chrysanthemum, flour, garlic, oyster sauce, light soy sauce, salt, sesame oil

Method:

1. Wash the chrysanthemum, cut into large sections, and dry.

2. Mix the flour with the dried chrysanthemum, ensuring that each section is evenly coated with flour.

3. Put an appropriate amount of water in the pot, boil it until the water boils, put a semi-dry wet cage cloth on the cage, add the mixed chrysanthemum, and steam over high heat for 5-6 minutes.

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4. Mix minced garlic, oyster sauce, light soy sauce, salt and sesame oil into sauce, mix well when eating.

Steamed sweet potato leaves

Ingredients: 500g sweet potato leaves, 150g-200g fine cornmeal, 1 tsp salt, 2 cloves garlic, 1 tbsp rice vinegar, 2 tbsp sesame oil, sugar

Method:

1. Wash the sweet potato leaves, no need to control the water, roughly cut them into large pieces, put them into a large bowl, add salt, mix well, add cornmeal, mix well .

2. Place the mixed sweet potato leaves directly on a lightly oiled basket, put the steamer into the steamer, cover and steam over high heat for 7 or 8 minutes.

3. Crush the garlic, add it to the buttermilk with sugar, vinegar and sesame oil, and stir evenly.

4. Immediately after the sweet potato leaves are steamed, take them out to a plate and serve with the sauce for dipping.

Steamed lettuce leaves

Ingredients: lettuce leaves, half a bowl of flour, 1 garlic, 1 tablespoon chili oil, 1 tablespoon light soy sauce, salt, chicken essence

Method:

1. Wash the lettuce leaves and dry them; peel and cut the garlic into minced garlic, mix the light soy sauce, chili oil, salt and chicken essence into the sauce.

2. Cut the lettuce leaves into sections and put them into a larger container, add flour, and spread the mixed lettuce leaves in the steamer.

3. Steam in a pot of boiling water over high heat for 5-8 minutes, pour in the prepared sauce and add minced garlic.

Steamed Sophora japonica

Ingredients: Sophora japonica, flour, garlic, onion, ginger, balsamic vinegar, light soy sauce, sesame oil, black pepper, salt, chicken essence, sugar

Method:

1. Wash and dry the Sophora japonica flowers, put them into a clean basin, add flour, and mix with your hands until each Sophora japonica flower is evenly coated with flour, and each Sophora japonica flower becomes distinct. .

2. Put water on the pot, bring it to a boil, put the sophora flowers in a basket, and steam over high heat for 8 minutes.

3. Pour the steamed Sophora japonica flowers into a clean container while they are still hot and mix well.

4. Put the garlic, onion and ginger into a garlic mortar and mash, add light and dark soy sauce, sesame oil, and sugar, and mix thoroughly.

5. Add salt, black pepper and chicken essence to the sophora japonica and mix well. Add the prepared sauce and mix well.