Steamed Yuqian
Overview
Every spring, all kinds of wild ingredients sprout. Yuqian is also one of them. There are only a few days each year when you can eat elm coins. I always feel like I just saw the elm trees full of elm coins, and within two days they were all falling. So when you see some money, you have to get it cleanly to eat, otherwise you will miss it in a few days, and once you miss it, you have to wait another year.
Tags
Ingredients
Steps
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Use elm money to pick out the remaining tree stems and so on.
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After washing, control the water and do not leave too much water remaining on the surface.
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After controlling the water, pour it into a basin and mix it evenly with oil. This will prevent sticking after steaming and can also lock the moisture of the elm money well.
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Add salt and mix well.
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Add flour and cornmeal.
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Mix evenly and let the surface of Yuqian be lightly coated with flour. Don't make too much flour.
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Boiling water cage.
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Steam for 6 minutes and remove immediately. Do not simmer.
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Garlic moss has just come on the market now, so I mashed the garlic moss and added vinegar, sesame oil, etc. to make juice.
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When eating, add juice and chili oil and mix evenly to make it more delicious.
