Deeply affectionate

Overview

Have you ever tasted steamed bitterness? My mother always told me about the hardships she had when she was a child. Poor people could not afford to eat staple food. They mainly ate sweet potatoes, pumpkins, and some local vegetables. Sometimes they could not even eat these vegetables. Therefore, cornmeal (called stick noodles in many places in Hebei) is wrapped in elm money, sophora flowers or wild vegetables, and steamed in a pot. The reason why it is named "Zheng Ku Lei" is probably to express the hardship of life. But nowadays, as we eat more big fish and meat, we have a soft spot for this kind of bitter-tasting vegetable. Compared with steamed Ku Lei, the name Mian Qing Shen may have more modern significance. On the one hand, it can express the urgent need of poor people in the past for staple food and fine grains. On the other hand, it can also make this bitter-remembering dish put on a gorgeous coat and appear on the dining table of modern people, bringing people spiritual and taste satisfaction. In the blink of an eye, it has been many days since the beginning of autumn, and the weather in Beijing is no longer so hot. In the evening, there is always a sense of autumn. In this kind of weather, it’s a good idea to have a hearty dish dipped in special sauce. The lingering texture is very suitable for this autumn.

Tags

• vegetarian dishes
• old man
• spring recipes
• banquet dishes
• lunch
• chrysanthemum chrysanthemum
• cornmeal
• dried chili pepper
• flour
• garlic
• peanut oil
• rice vinegar
• salt

Ingredients

Steps

1. 1 Prepare the ingredients

   

2. 2 Wash the chrysanthemum, cut it into small pieces of about 1cm, put it in a basin, sprinkle with a little salt, spread it evenly with your hands, and marinate for 1 to 2 minutes

   

3. 3 Divide the chrysanthemum into two parts, add an appropriate amount of corn flour to one part, and mix well with your hands while adding, until the surface of the chrysanthemum is evenly coated with a thin layer

   

4. 4 Add cornmeal to the other portion

   

5. 5 Lay a cage cloth on the steaming grid of the steamer, put water in the pot and bring to a boil. After boiling, spread the mixed chrysanthemum evenly on the cage cloth and steam for 5 minutes

   

6. 6 Put the garlic into a garlic mortar and pound into minced garlic

   

7. 7 Pour an appropriate amount of peanut oil into the pot. When the oil is 70% hot, add the dried chili peppers. Stir-fry until the chili peppers smell fragrant. Pour into a bowl and set aside

   

8. 8 Mix garlic paste, chili oil, appropriate amount of salt and rice vinegar into sauce

   

9. 9 Arrange the chrysanthemum on a plate and serve with the sauce, and it’s ready to eat!