Steamed Dandelion Egg Tacos
Overview
The roots of the purchased dandelions were cut off and inserted into pots, and they survived and grew vigorously. Inadvertently, I found that it actually held up the small yellow flowers that were about to bloom. It turns out that it looks so good. Cut them off and eat them before the flowers bloom. I have long wanted to make a vegetable wotou, and these dandelions just come in handy. Pure cornmeal, coarse flour. Too lazy to boil water for noodles, I used eggs as a seasoning. Chop the dandelions finely and knead them together. The dough is too loose and not easy to make into nests, so I simply pat it into small round cakes, which is simpler and saves a lot of trouble. Rough tortillas with a hint of dandelion bitterness are not your cup of tea. . . .
Tags
Ingredients
Steps
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Ingredients: 20 grams of dandelion, 120 grams of cornmeal, 1 egg, 1/4 teaspoon of baking soda
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Wash and chop dandelions.
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Add cornmeal and mix well.
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Dissolve baking soda with a little water,
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Pour into cornmeal,
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Add egg mixture.
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Grasp evenly and let the cornmeal fully absorb the egg liquid and knead it into a ball.
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Shape into cakes of equal size.
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Put it into a pot of boiling water and steam over high heat for 10-15 minutes.
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When the tortillas are cooked, turn off the heat,
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Remove from the pan and serve hot.
