Steamed Garlic Stalk Tail
1.
Picked garlic sprout tails.
2.
Prepare the right amount of flour.
3.
Wash the tail of garlic sprouts and control water (skin it (*^ω^*)).
4.
Cut into small pieces and try to cut them as small as possible to shorten the steaming time. The longer the steaming time, the more water and the stickiness, and the taste is not as loose as possible.
5.
Cut them into a large bowl.
6.
Add appropriate amount of salt, Nande ingredients, and two tablespoons of cooked oil (the oil can make the garlic sprouts mix looser and will not stick to lump), and stir evenly.
7.
Add the flour one by one.
8.
Mix well by hand, so that each vegetable can be evenly coated with flour, and there is a little excess flour.
9.
Add water to the steamer, add a steamer, and bring to a boil.
10.
Boil the water, pour in the mixed garlic sprouts, spread the tails, and steam for 10 minutes.
11.
Open the lid after 10 minutes, and a fresh fragrance will come out. Stir the dish to make it evenly heated. Cover and steam for another 8 minutes.
12.
When steaming vegetables, pound the garlic, pound the garlic into a puree, add a little pure water to make garlic juice.
13.
Add oyster sauce to the garlic juice, light soy sauce, and a little salt, stir well.
14.
Stir the steamed vegetables immediately after serving, add sesame oil, and stir evenly with a little chicken essence.
15.
After the steamed vegetables have cooled for five minutes, add the garlic juice and stir evenly.
Tips:
1. Cut the tail of garlic sprouts as small as possible to make it easy to cook;
2. When mixing noodles, be sure to let it have a little extra flour, so that the steamed product can be looser and taste better;
3. I use a small pot for steaming. The hole in the cage is relatively small, and the cage cloth cannot be dropped without putting it. If the cage has a large hole, then the cage cloth must be placed underneath.
