1. Wash sweet potato leaves and roughly cut into large sections;
2. Add salt and mix well;
3. Add cornmeal and mix well;
4. Pay attention to the amount of corn flour to ensure that each sweet potato leaf is coated with a layer of corn flour and there is no excess corn flour in the pot.
5. After the steamer is steamed, place it directly on the steamer lightly oiled and steam for 5 minutes on high heat.
6. Press the garlic into a puree, stir the rice vinegar, sesame oil and sugar together to form a dipping sauce;
7. Take out the steamed sweet potato leaves and serve with the dipping sauce for dipping.
Tips:1. This season is when sweet potato leaves are harvested. Farmers who sell sweet potato leaves will be met at the farmers' market. Pay attention to choosing sweet potato leaves that are more tender and hearty. If sweet potato leaves are not easy to get, you can also use other vegetables, such as: spinach, chrysanthemum, celery leaves, lettuce leaves, etc. are all good choices.
2. Choose the finest corn noodles. Crude corn noodles are not easy to steam.
3. Steaming directly in the steamer can prevent water accumulation, and the finished product will be relatively dry; grease on the steamer can prevent sticking.
4. Do not steam for too long, otherwise the leaves will easily change color, and the taste will be too soft and not crispy enough.
