Steamed Leaves

Steamed Leaves

by Sister Du's Kitchen

4.6 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

Today, I will introduce to you how to make the leaves of the mulberry This dish is the tenderest when it first germinates, and it doesn't taste good when it grows old. Everyone, take a look at this leaf, do you know it? Broussonetia papyrifera is the name of a Chinese medicinal material, with functions and indications: invigorating the kidney, strengthening muscles and bones, improving eyesight, and diuresis.

Ingredients

Steamed Leaves

1. This is the tender leaves of Broussonetia papyrifera from the market.

Steamed Leaves recipe

2. Wash the leaves and prepare the flour and garlic cloves.

Steamed Leaves recipe

3. Wash the leaves of paper mulberry and control water, add flour and mix well, peel and chop garlic cloves.

Steamed Leaves recipe

4. Spread oil on the steamer, add the leaves of paper mulberry, and steam in a pot on cold water.

Steamed Leaves recipe

5. Steam for 10 minutes, turning it with chopsticks during this time.

Steamed Leaves recipe

6. Put the steamed Broussonetia papyrifera leaves in a plate, add garlic cloves, brown sugar, vinegar, salt, sesame oil, hot fried fresh dew and mix well.

Steamed Leaves recipe

Tips:

Don't pick wild vegetables if you don't know them, don't eat wild vegetables in heavily polluted areas, and pay attention to diet safety.

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