1. Clean Artemisia annua.
2. The washed Artemisia annua is left in the air for a while, and the flour is mixed after controlling the water.
3. Grab a handful of Artemisia angustifolia and sprinkle an appropriate amount of flour in a dry basin, and mix well.
4. A small amount many times. Grab a little less of Artemisia angustifolia at a time and mix it so that the flour mixes evenly.
5. Don't mix too much flour, just let the vegetables loosen. Too much flour is easy to mix into lumps, which is unsightly and affects the taste.
6. Fill the steamer with water, put a grate, and put a steamer cloth on the grate.
7. After the vegetables are placed, cover and open the fire to steam. After the high fire reaches SAIC, turn the fire down and steam appropriately.
8. Between steaming vegetables, put a little salt and garlic in the garlic mortar, and knock the garlic water.
9. Pour vinegar and sesame oil into the knocked garlic water, and the juice of the mixed vegetables is adjusted. (Those with heavy taste can put some light soy sauce appropriately)
10. After the garlic water is adjusted, the vegetables are steamed and the shelves are a little collapsed, then sprinkle some flour and mix in, and steam for a while. (Increase the taste of soft waxy)
11. Steam for a few more minutes, and the flour can be boiled after the flour is not white.
12. Pour in garlic juice and start eating.
Tips:The washed dishes must be left to dry for a while, and the water is kept clean, so that the dishes will not become lumpy when mixing the noodles.
