Three steamed dishes in spring, eat the most tender dishes in the most traditional way! 550 kcal

Spring is getting warmer, spring vegetables are about to "grow up", this week pick up a little more "Fugen" to eat, and then, see you next year. If you really don't know how to eat it, then try this "steamed dish" recipe from our ancestors. It is said that in the Book of the Later Han Dynasty, there is a record of the people in Shaanxi eating "wheat rice", which belongs to the wisdom of the working people to "fill their stomachs" in the famine years. And there are no requirements for cooking skills, just have a steamer at home; The collocation is also very casual, any vegetables + noodles, steamed and dipped in juice. In this way, the freshness and nutrition of the vegetables can be retained to the greatest extent, especially suitable for spring vegetables. It only takes 15 minutes to eat when you go home at night, and the main dish is a simple home-cooked and nutritious and delicious!

Ingredients

Sophoraflower 100 g

Noodledish 150 g

Redamaranth 150 g

Cornmeal 50 g

Whiteflour 50 g

Seasaltblackpepper 4 twist

Oil 4 g

Dippingsauce

Milletpepper 2 pieces

shallot 1 piece

Garlic 5 cloves

Low-saltsauce 10 g

Thinsaltlightsoysauce 10 g

Sesameoil 5 g

Coolwhiteopen 50 ml

Cooking Instructions

This is the amount of ingredients for two people, or other easy-to-cook leaves.

Wash the vegetables with water, control the moisture a little, and then add a little oil to grasp well.
Mix the two flours, add some sea salt, black pepper or salt and pepper to taste, and mix well.

Pour the flour into the vegetables, gently grasp it with your hands, and coat the leaves with a thin layer of powder.
âš ï¸ It doesn't need to be too much, the thin powder is slightly sticky, and the flavor is just right when steamed.
Spread gauze, put it in the steamer, and steam for about 5 minutes after steaming.

By the way, make a dipping sauce: chopped side dishes + seasoning mix + 50ml of boiling water, dip and eat!
I have to say, after steaming, it looks nothing, but as soon as you eat it, it's really like that!
The fresh and tender leaves are wrapped in a taste of grain sweetness, and there is a feeling of eating steadily.
The acacia flowers are fragrant and light, the noodle vegetables are soft and smooth, and the amaranth is tender and crispy, and I chew it in my mouth all spring, which is so satisfying.