Steamed Dandelion

2024-04-04 14:36:00 403

Spring is the season with the most wild vegetables, and wild vegetables are also a gift from nature to humanity, especially in the world where fertilizers and pesticides are rampant. Those pure natural wild vegetables are becoming increasingly popular, and dandelion is one of them. Compared with other wild vegetables, dandelion has a slightly bitter taste, and even after steaming, it will still have a slight bitterness. This is also determined by the heat clearing and detoxification effects of dandelion, and the bitter taste generally has better heat clearing and detoxification effects. In order to suppress the bitterness of dandelions, I added garlic puree, golden dragon fish flavored sesame oil, some vinegar, and a sauce. After mixing, the bitterness significantly decreased, and I could eat a bowl myself. Grasp the tail of spring, if you don't eat dandelions, there won't be any more

Details of ingredients

dandelion300g
flour80g
Corn flour50g
vinegar20g
salt2g
Golden Dragon Fish Fragrant Sesame Oil10g
five-spice powder1g

Technique

difficultySimple
workmanshipsteam
tasteGarlic
timeTen minutes

Steps to make Steamed Dandelion

1. Mash garlic with salt to make a paste
2. Add vinegar, chili oil, and sesame oil from goldfish to make a sauce for later use
3. Picking and washing dandelions thoroughly
4. Filter out excess water to prevent too much water on the surface
5. Add a small amount of flour and corn flour to the five flavored flour. Adding a little cornmeal will make the steamed vegetables more loose and not stick together
6. Mix evenly and let the surface of the dish be coated with a thin layer of flour, without excessive flour
7. Steam with a lid over boiling water for 8 minutes
8. The steamed dishes should be immediately taken out of the pot and left to air. Do not simmer, otherwise the color will darken and it will not look good.
9. Put the steamed dandelions into a bowl, pour over the sauce, and mix well