Steamed Yinchen with Soy Sauce

Name: Steamed Yinchen with Soy Sauce
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Yin Chen; Some Flour; a little salt; Some garlic; Some chopped green onion; Some Pepper oil

by Xiaodongtian

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

There is a saying in the Central Plains: In the first month, the first month is green and the second month is wormwood, and it is cut for firewood in March. However, the spring of Northland is late, and it is already at the end of April, and Yinchen has just been listed, and it is still very rare on the market.
Yinchen can lower blood pressure, lower blood lipids, and resist platelet aggregation. Yinchen can also inhibit Mycobacterium tuberculosis and inhibit fungi. Yinchen can pass the menstrual flow to stop bleeding, and can nourish yin and nourish the kidney.
Every year in this season, I always buy some back, mix it with flour and steam it, serve it with chopped green onion, garlic, and mix it with pepper oil. It is soft, delicious, and fragrant. "

Ingredients

500g Yin Chen
Some Flour
a little Salt
Some Garlic
Some Chopped Green Onion
Some Pepper Oil

Steamed Yinchen with Soy Sauce

1. Cut off the old roots of the bought green leaves, remove the dead leaves and debris, rinse them, and control the moisture.

2. Sprinkle an appropriate amount of flour and mix well to make the Yinchen evenly covered with flour.

3. Put it in a cage.

4. After boiling, steam for about 10 minutes.

5. Shake gently.

6. Serve with salt, chopped green onion, minced garlic, and hot pepper oil. Mix well.

Tips:
1. Choose to wash clean and control the moisture, otherwise the flour will clump and form a dough.
2. The flour should be appropriate, less sticky, and more affect the taste.