Farmhouse Steamed Alfalfa

Name: Farmhouse Steamed Alfalfa
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Alfalfa; 10g garlic; 3 tablespoons corn starch; 3 tablespoons Plain flour; 5g Vegetable oil; 10g sesame oil; 2g salt; 1g Chicken Essence

by Sheep kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Alfalfa is sweet, light and slightly cold in nature. It can clear stomach heat, diuresis and dehumidification. It is used for stomach-heat irritability, not wanting to eat; urination caused by damp heat, stone leaching, or yellowing due to damp heat. It is a cooling vegetable that can eliminate internal fire, especially if you feel dry and dry in the dry season, it is very effective if you eat it in moderation.

Alfalfa is rich in vitamin K, so it can prevent bleeding, such as nosebleeds, gingival blood, vomiting blood, hemoptysis, blood in the stool, uterine bleeding, and anal bleeding.

There are many ways to eat alfalfa, but I like to eat it steamed. Steamed alfalfa is fragrant and delicious, and the elderly and children in the family like to eat it.

Ingredients

200g Alfalfa
10g Garlic
3 tablespoons Corn Starch
3 tablespoons Plain Flour
5g Vegetable Oil
10g Sesame Oil
2g Salt
1g Chicken Essence

Farmhouse Steamed Alfalfa

1. Alfalfa, pluck the old stems and leaves

2. Wash and control water

3. Put it in a large basin, add a little vegetable oil and mix well, so that it can lock in moisture and nutrients and prevent nutrient loss and adhesion

4. Add half of cornstarch and half of plain flour, and mix well

5. Each leaf must be coated with a thin layer of flour

6. Spread into the steamer, cover, boil on high heat, and steam for about 5 minutes

7. When the time is up, open the lid immediately, don't braise, it won't be green once braised

8. Pour into the basin, put in the right amount of salt

9. Add chicken essence and mix

10. Then add the garlic and sesame oil and mix well (don't put the garlic first, the heat will burn the garlic and make it dead garlic)

Tips:
Before mixing the flour, put a little vegetable oil and mix well. This will lock the moisture and nutrients and prevent nutrient loss and adhesion. Open the lid immediately when the time is up. Don't stew, it won't be green once it is stewed.