Shanzhai Version of Henan Steamed Vegetables

Name: Shanzhai Version of Henan Steamed Vegetables
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Just a few carrot; Some Flour; Some garlic; Some salt; Some MSG; Some sesame oil; Some White vinegar

by Gold flashes

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

This dish was the first time I ate it during a class gathering. At that time, I was very curious about what was on it, the noodles, and it was very fragrant. Later, out of curiosity, I found out that this is a traditional steamed dish from Henan. Although it is not from there, I have stayed in Zhengzhou for more than a year. I also know more about the food there, especially this dish. I like it very much, so I want to go back to Sichuan and have to do it myself. Because this dish is steamed, it retains the nutrition of the dish itself, the original flavor, and the method is very simple. The ingredients are topped at the end, which is delicious and delicious. The color is also better, and eating a bite of this dish after the big fish is also a good way to relieve the greasiness. "

Ingredients

Just a few Carrot
Some Flour
Some Garlic
Some Salt
Some Msg
Some Sesame Oil
Some White Vinegar

Shanzhai Version of Henan Steamed Vegetables

1. Shred carrots. I was supposed to use carrots. I didn’t buy them. Uh, it tastes the same. This one is sweeter and the color is reddish.

Shanzhai Version of Henan Steamed Vegetables recipe

2. Sprinkle some flour, don't sprinkle too much, or it will be thick when steamed. It will be very greasy to eat, and it will also affect the appearance. Just a little bit of noodles on the dish.

3. Stir evenly. At this time, you can sprinkle some salt in and stir. Be sure to stir evenly.

4. This is the ingredient. I suggest mashing the garlic, using boiling water to make garlic juice, so that you can taste the garlic flavor without chewing the garlic. And since this is steamed with flour, it will inevitably be difficult to stir. Adding garlic juice can make it easier to stir.

5. The water in the pot must first boil, and then put the vegetables in to steam. Steam it for five minutes. But it still depends on your dosage. It’s best to open it during the period, otherwise some are not familiar

6. After steaming, add garlic juice, salt, monosodium glutamate and white vinegar and stir well

7. Finished product. Wait until it cools down before use. I also put too much flour. It will look a little thick, so put a little less next time. Like our Sichuan cold dishes are filled with peppers, occasionally we change the varieties, this Henan steamed dishes are simple and delicious, I recommend everyone to try.

8. At this time, the celery is just right. The method is similar to that of radishes, but the steaming time is less.

9. There is no such long cold dish in a restaurant at home. It had to be placed in two bowls. In fact, this dish will be used as an appetizer in some good restaurants in Zhengzhou. The color is good, the nutrition is rich, and the key is that it tastes good. You can also serve as an appetizer for the New Year’s Eve dinner. You can also make another purple cabbage. The three colors are together, which is very beautiful.