Elm Money Rice

Name: Elm Money Rice
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 200g Elm money; 40g Flour; 20ml Soy sauce; 20g Ginger garlic; 3g salt; 10ml Vinegar; 3g Pepper oil; 10ml sesame oil; 30g Oil chili

by Lin Binger

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

4

Yuqian, the first time I came into contact with it was in the textbook of elementary school, but because there is no such tree around, I have been full of curiosity about it. I have not really paid attention to it after coming to the north for so many years. It was when my father went out for a walk in the morning. I picked a stick and asked if it was edible. I suddenly remembered that it was the so-called elm money, so I quickly asked my dad to pick it back the next day. I also wanted to taste it while it was fresh and tender. Picked delicacy-elm money rice. Beijing has always been dry. After a rain a few days ago, the green elm money suddenly covered the branches. At this time, I picked it up while it was fresh and I went home to taste the gift of spring.

Ingredients

200g Elm Money
40g Flour
20ml Soy Sauce
20g Ginger Garlic
3g Salt
10ml Vinegar
3g Pepper Oil
10ml Sesame Oil
30g Oil Chili

Elm Money Rice

1. Remove the stalks of the elm money, wash and drain the water. Put the ginger garlic, vinegar, light soy sauce, pepper oil, sesame oil, and chili pepper in a bowl to make a glutinous juice

2. Add a little flour to the yuqian and salt

3. Mix well, let the yuqian evenly wrap the flour on the pot and steam for ten minutes.

Tips:
1. Don't drain the water of yuqian too dry, keep a certain temperature to stick the flour
2. The amount of flour can be added slowly, each piece should be glued with flour as much as possible
3. You can eat the glutinous juice when you eat it, and it’s also good to eat the original flavor directly.