Steamed Noodle Dish

Name: Steamed Noodle Dish
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Noodle dishes; 4 tablespoons All-purpose flour; 4 tablespoons corn starch; 10g garlic; 2g salt; 1g Chicken Essence; 15g sesame oil; a little Vegetable oil

by Sheep kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Noodle dish is a wild vegetable that people like to eat in the middle and lower reaches of the Yellow River (especially Henan). The whole plant and its tender stems and leaves are used as medicine to moisturize the lungs and relieve cough, cool blood and stop bleeding. It can cure cough due to fatigue, epistaxis, vomiting, etc. The content of dietary fiber in noodle dishes is very high. After eating, it can moisturize the intestines and relax the bowels. It is suitable for people with constipation. Noodle dishes are mostly grown in ridges and wheat fields. The leaves are slender and resemble noodles, so they are called noodle dishes. We used to call it noodles in our hometown.
When I was young, in the early spring of every year, our group of children would go to the wild to dig wild vegetables. At that time, there were many kinds of wild vegetables, such as shepherd's purse, maunier, noodles, water radish, etc. The wild vegetables in the wheat field were the most tender. At that time, everyone did not use herbicides, and wild vegetables can be dug and eaten as much as they want! There are fewer and fewer wild vegetables now, so I miss those times when digging wild vegetables, green wheat fields, fresh and fragrant air, and a carefree, innocent, and free heart...

Went to the supermarket downstairs and was pleasantly surprised to find that there were noodle dishes. Without hesitation, I bought two catties, which cost 5 yuan a catty. A small box of steamed wild vegetables in the breakfast shop cost six yuan. Buying vegetables for steaming is the most affordable!

Ingredients

500g Noodle Dishes
4 tablespoons All-purpose Flour
4 tablespoons Corn Starch
10g Garlic
2g Salt
1g Chicken Essence
15g Sesame Oil
a little Vegetable Oil

Steamed Noodle Dish

1. Wash the noodles and vegetables until they do not drip, put them in a large basin, pour in a little vegetable oil and stir well, so as to prevent adhesion

2. Add cornstarch and flour, the ratio of the two is 1:1, and evenly, so that each leaf of the vegetable is coated with a thin layer of flour. There is no need to question why I use half of the cornstarch. In this way, the steamed vegetable tastes Ok, the color is pretty, don’t believe you try

3. Spread evenly into a steamer lined with a basket cloth, bring the lid to a boil on high heat, turn to medium heat and steam for about 5 minutes, do not simmer, open the lid immediately

4. Take it out and put it in a large basin, add salt and chicken essence while it's hot, pick it up with chopsticks

5. Put a drop of garlic and pound the salt into garlic paste, put it in a basin, pour in an appropriate amount of sesame oil, and mix well. At this time, I will start to drool. The aroma of sesame oil mixed with garlic paste is too tempting. Remember, garlic must be added to steamed vegetables, otherwise the taste will be reduced by half.

Tips:
Don’t question why I use half of the cornstarch. If I do this, the steamed vegetables taste good and have beautiful colors. If you don’t believe me, try it!