Mugwort Steamed Vegetables

Name: Mugwort Steamed Vegetables
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Mugwort; Some corn starch; Some Flour; Some Black sesame; Some garlic; Some Chili powder; Some salt; Some Soy sauce; Some sesame oil; Some Sugar; Some Vinegar

by Liaonan Crab

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

[Mugwort steamed vegetables] The wild vegetables that I eat every spring are made with simple red oil. This dish is late. I ate it two weeks ago. I ate it last week and I haven’t sorted it out. This is how it came out, but At this time, our local Artemisia can no longer be eaten, and it is a bit old.
There is a local saying in our locality, the first month is green and the second month is wormwood, and in March it is blown as firewood. This is the thing that is said to be very seasonal, and you will get old if you are not careful.
In the past, when my mother was at home, she could always get some. My mother is not living at home now, so it is not easy to eat!
Plan to go out this week, no, there is no time. I plan to go out next week. No, I still don’t have time. Since the beginning of February, I have not planned to go digging. Fortunately, Haochizui always has the blessing of Haochizui. I went to my brother’s house that day, and my aunt gave me a lot. It's great to come back to eat.
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Mugwort Steamed Vegetables

1. Wash the mugwort in advance and drain off the water

2. Add a tablespoon of oil to the mugwort, some salt, and mix well. (This can keep the color of the dishes very well, and the finished dishes have a better taste.)

3. Prepare flour starch, half each.

4. Pour the flour into the mixed dish. If you can't grasp the amount of flour for the first time, try adding it.

5. Grab the flour and vegetables evenly with your hands.

6. Put it in a cage, bring to a boil, and steam for six minutes.

7. Turn off the heat to get out of the pot and scatter the steamed vegetables to remove moisture. (This step is more important, and the steamed vegetables are looser and taste better after the steam is dissipated.)

8. Use a stone mortar to mash the garlic, and add a little salt when mashing the garlic, it is easier to mash the garlic.

9. After pounding, add light soy sauce and a little vinegar, mix well.

10. Heat the oil in a small wok, add the chili powder and sauté until fragrant, add the black sesame seeds, wait a few minutes after the heat is off, add the chili powder again, add a little salt, mix well, and then the red and fragrant chili oil will come out Up.

11. Add a spoonful of chili oil to the garlic paste and mix well. Put the steamed vegetables in a bowl, pour the chili garlic sauce on it, and start eating.