Steamed Koji Dish

Name: Steamed Koji Dish
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Ququcai; A spoon and a half Flour; Some Peanut oil; Some salt; Some sesame oil; Some Stir-fried millet and pepper cubes in oil

by Yixiyue

4.6 (1)

Favorite

1

Difficulty

Easy

Time

10m

Serving

2

Ququcai, is the tender stems and leaves of the genus Sonchus of the Compositae family. The taste is extremely fresh, tender, fragrant, slightly bitter, contains a lot of vitamins and a lot of calcium, iron, protein and other nutrients. It is the top grade in raw vegetables. It has the functions of clearing heat and detoxification, clearing lungs and relieving cough, cooling blood and dampness, anti-inflammatory and pain relief, promoting growth and development, Prevention and treatment of anemia and other effects. "

Ingredients

Some Ququcai
A spoon and a half Flour

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Some Peanut Oil
Some Salt

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Some Sesame Oil

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Some Stir-fried Millet And Pepper Cubes In Oil

Steamed Koji Dish

1. Wash the appropriate amount of koji dishes, soak in cold water for a while, remove and drain the water.

2. A moderate amount of peanut oil.

3. Mix well.

4. One and a half spoons of flour.

5. Mix each leaf evenly with flour.

6. Put the drawer on the fire for two minutes.

7. Steamed koji dishes.

8. Disperse an appropriate amount of salt and pour a little sesame oil.

9. The carrots are embossed on a plate with a mold. Put the fried millet chili cubes on top.

10. Finished product.

11. Finished product.

Tips:
Very tender koji dishes, do not need to be steamed very much. Remember, open the lid of the pot after steaming, and can't cover it again. The bright green color will change color.