Steamed Artemisia

Name: Steamed Artemisia
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 280g Flour; 310g Artemisia sphaerocephala; 3g salt; Some Chili oil; 20g Sweet potato starch; 3 cloves garlic; Some sesame oil; 15g Corn oil; 9g Thirteen incense

by Fuqian Rose

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Steamed Artemisia annua is a precious wild vegetable. Not only because Artemisia argyi has the effects of clearing away heat and dampness, cooling blood and stopping bleeding, Guan Jian is hard-won. After picking the tender tips, picking up the sundries like embroidery, then cleaning the noodles and steaming. You can't eat it without patience. This is also the teaching film series of my mother from the teacher. "

Ingredients

Steamed Artemisia

1. Pick it up

2. Wash, squeeze out the water, add vegetable oil and mix well, then add sweet potato starch and mix well.

3. Add flour, salt, and thirteen incense.

4. Stir until the leaves are evenly and loosely in the flour.

5. Put it in a cloth steamer, dig a hole in the middle, and steam it quickly.

6. When the water is boiled, it will be cooked after steaming about 20.

7. Press in the garlic paste.

8. Add a small mill sesame oil and mix well.

9. You can add more chili oil if you like.

Tips:

1. Pay attention to the order of washing the leaves, draining and wringing dry, then mix well with oil, then mix well with starch, and finally mix with flour seasoning. Mix the noodles until they are evenly loose.
2. All the quantities can be used for reference, the ratio is not fixed, and can be adjusted slightly according to the actual situation.
3. You can also add some soft boiled vermicelli and steam them together with the vegetables to make them looser and delicious.
4. The method can also be applied to other steamed vegetables.