Steamed Amaranth with Corn Meal

Name: Steamed Amaranth with Corn Meal
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Amaranth; 15g garlic; 100g Corn flour; Some sesame oil; 2g salt; 1g Chicken Essence

by Sheep kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

I especially like to eat steamed vegetables, and I can't bother to eat them. Steamed shepherd's purse in spring, steamed elm and locust flower in early summer, steamed broom seedlings, amaranth, old beans and nepeta in summer, steamed sweet potato leaves in autumn, steamed chrysanthemum chrysanthemum, carrot shreds, and potato shreds in winter. I have to cook all the vegetables that can be steamed with flour, which is strange. These steamed vegetables are mixed with garlic and topped with sesame oil. They are all three words: very delicious!
In my heart, all kinds of steamed vegetables are better than meat, at least they won’t let me eat it once or stop wanting to eat it for several days. With steamed vegetables, a meal can be very simple, only one night of porridge, without any staple food. Of course, this is just my personal habit. My husband still has to eat some staple food. For me, steamed vegetables can serve as a staple food.
I made steamed potato shreds once, but I couldn’t do it at that time. It was a big sticky lump when steamed, and it was very depressing. However, I already knew the method. It’s the same method as steamed carrot shreds, but I haven’t had it recently. Do it, do it another day and share it with you.
This time steaming amaranth, I used cornmeal, thinking that the effect of cleaning the intestines should be better~~

Ingredients

Steamed Amaranth with Corn Meal

1. Prepare amaranth

2. Pick off the stems and old leaves, leaving only the top young leaves, wash them, control the water, and prepare the cornmeal

3. Put the water-controlled amaranth leaves into a larger pot and sprinkle with corn flour

4. Grab evenly so that each leaf is coated with a layer of powder

5. Add appropriate amount of water to the steamer, spread the cloth, and spread the floured amaranth leaves evenly on the steamer. Cover, bring to a boil on high heat, steam on medium heat for about 6 minutes

6. When steaming vegetables, you can prepare garlic, peel and wash

7. Put a little salt and pound it into garlic paste. It's easy to mash into garlic after adding salt

8. Open the lid as soon as the time is up, don’t get bored

9. Pour the steamed vegetables into a larger basin, and use chopsticks to scatter them while it is hot, so that they don’t become lumpy, and put in an appropriate amount of salt.

10. Right amount of chicken essence, stir evenly

11. After stirring it again, most of the heat has disappeared. Add garlic and pour sesame oil

12. Just mix well again

Tips:
1. Corn flour can also be replaced with wheat flour;
2. After washing the amaranth, it is best to control the water content, and then mix the flour;
3. When mixing flour, try to make every leaf covered with flour and shake off the excess flour;
4. The steaming time should not be too long. Open the lid as soon as the time is up, and it should not be stuffy, otherwise the nutrition will be lost and the color will not look good.