Steamed broom seedlings
Overview
That day, I was shopping for vegetables in the market and saw an old lady selling broom seedlings. I bought some for one yuan. Maybe it's because I'm getting older day by day. When I see the elderly, I often think, one day, we will be like this, and we will slowly grow old. I often feel pity for these elderly people, and I feel that it is really hard for these elderly people, so I always buy more of the food they buy. My mother is getting older day by day. Thinking about when I was young, or before today, I would often get into trouble with my mother over trivial matters. Now that I think about it, I really shouldn’t. Our qualities, our life skills, and everything we have are all given by our mother. We can say nothing more than gratitude. Harmonious life, how wonderful! I also learned the skill of steaming vegetables from my mother. With decades of cooking experience, I don’t need to experiment anymore. I can just use my mother’s method. For the steamed vegetables this time, the flour used was cornmeal. I sifted it from corn grits. It was a little rough, but the steamed vegetables were relatively loose and tasted good. It is recommended that you use half cornstarch and half fine cornmeal when cooking. The steamed dishes will taste very good.
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Ingredients
Steps
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Soak broom seedlings in light salt water for fifteen minutes.
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Use a fine sieve to filter out the fine flour from the corn grits.
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Drain off the water from the soaked broom seedlings.
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Place in a large bowl, add sesame oil and mix evenly.
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After adding salt and mixing evenly, pour in the cornmeal sifted out before and mix evenly.
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Place it on the cage. Bring the water to a boil over high heat, add it to the pot, and steam for six minutes.
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Mash the garlic and salt into a puree.
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Add light soy sesame oil and a little sugar to the minced garlic and mix well.
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After the steamed vegetables are cooked, turn off the heat and place them on the chopping board to cool down. Serve with minced garlic and eat.
