Name: Steamed Alfalfa Wheat Rice
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Alfalfa; 60g Cornmeal; 60g Millet noodles; 80g All-purpose flour; Some Shallots; 5g Chili noodles; Some garlic; a little sesame; 3g salt; 1g Sugar; 3g Thirteen incense

Steamed Alfalfa Wheat Rice

by Xiao Bao E Niang 131425

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

The food with less oil, less salt, low calorie and low fat is fragrant in spring, and wild vegetables are very popular among people. At present, shepherd's purse, alfalfa, artemisia wormwood, grass, and "vegetables on the tree" have been on the market. Alfalfa is also called grass head. It can be stir-fried, chilled, dumplings, omelettes, E Niang's favorite is used for couscous rice, washed and mixed with various flour, steamed and fried, mixed with oily spicy garlic sauce, The mouth is smooth, fragrant and delicious, with less oil and salt, low-calorie and low-fat vegetarian food, so delicious! If you like it, hurry up. If you miss the season, you will have to wait another year.

Steamed Alfalfa Wheat Rice

1. Alfalfa picks up weeds

2. Corn flour, millet flour, white flour for spare

3. Clean the alfalfa and slightly control the water

4. Cut a few roughly with a knife

5. Mix the three flours evenly and pour them onto the alfalfa spread on the flat plate

6. Stir well with chopsticks

7. Steaming on the steamer

8. It does not need to be too long, it can be cooked in 5 minutes

9. Cut shallots into small pieces

10. To make oily spicy juice:
Put garlic in a bowl and mash it into garlic paste, add sugar, salt, thirteen spices, and sesame seeds

11. Sprinkle hot oil to stimulate fragrance

12. Leave the bottom oil in the pot, add the chopped green onion and saute

13. Pour in the steamed alfalfa wheat rice and stir fry evenly

14. Add garlic spicy sauce and mix well when eating

Tips:
1. Alfalfa must remove impurities, etc., and then wash it
2. Alfalfa is a green leafy vegetable, it is very cooked, just steam it for 5 minutes, and it will be out of the pot immediately after steaming to avoid yellowing
3. Three kinds of flour can also be replaced by one of them
4. Steamed wheat and rice, stir-fried with oil for a finer moist, no rough taste