Steamed Portulaca

Name: Steamed Portulaca
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some purslane; Some Cornmeal; Some garlic; Some Soy sauce; Some salt; Some sesame oil

by Liaonan Crab

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

There are always people around who say they like to eat steamed vegetables, but they don’t cook well. Every time they are steamed, they are soggy and have no taste at all, and they are not as distinct as those in restaurants. Do you know how to do it? The steamed dishes here refer to steamed vegetables by default, such as steamed carrot shreds, steamed celery leaves, and sweet potato leaves. In some areas, it is also called wheat rice. The vegetables are chopped up and steamed together with sauce. eat.
Steamed vegetables is a delicious food. Seasonal vegetables or wild vegetables, mixed with whole grains and flour, can be eaten simply by steaming. One steamed vegetable and a glass of milk are also very good for breakfast. Steaming vegetables looks simple, but there are actually several important steps. If they are not done well, the steamed vegetables will definitely not taste good. I will clarify the details in the steps later, and I will definitely do a very good job by following it. Many friends around me have learned it.
Today I ate steamed purslane vegetables. Purslane is a kind of wild vegetable. It has the best quality in early summer. It has the opportunity to pick it or buy it. It tastes quite beautiful. "

Ingredients

Some Purslane
Some Cornmeal
Some Garlic
Some Soy Sauce
Some Salt
Some Sesame Oil

Steamed Portulaca

1. To prepare the purslane, wash it well in advance to drain the water. Draining is very important. No matter what kind of vegetable with leaves is steamed, it must be washed and drained beforehand. Because too much water is really bad.

2. Roughly cut the purslane, place it in a basin, add sesame oil and salt and mix well. Other greases can also be used. There are two effects of using oil. One is seasoning, and the steamed vegetables are very fragrant. The other is that after the oil and vegetables are evenly mixed, the flour is easier to stick to the back.

3. Add corn flour. Note that the cornmeal here is not corn grits, because the grits are too big to be steamed and not delicious. If you don’t have cornmeal, you can use regular flour.

4. Mix thoroughly, so that each vegetable is evenly coated with flour and looks loose. If there is too much water on the vegetables, you can't mix them in a loose state with a lot of flour, which is why it is emphasized that the vegetables must be drained.

5. Spread the mixed vegetables evenly on the basket cloth. After the water is boiled, put it in the basket. Steam for five minutes on high heat. Turn off the heat and start the pot immediately. Spread the steamed vegetables on the cutting board to disperse the steam. This step is also very important. The steamed vegetables will be loose afterwards. In order to serve food quickly, the restaurant will have fans to help dissipate the steam. The "steam" that is lost is actually water.