Steamed broom seedlings

Overview

Broom seedlings can be found along rivers and in fields. Basically no one would grow them specifically. They all grow wild. Therefore, they are not common in vegetable markets. Occasionally, they are sold by old ladies, who bundle them together in small handfuls. If you buy more, they will give you one or two as a gift. I don’t remember when I knew this was edible. Ever since I like steamed vegetables, I like to steam all kinds of green leafy vegetables. I have also tried the troublesome green-leaf amaranth that grows wildly in the fields. It is not bad, but the taste is far worse than the red-leaf amaranth, and it is very rough. I remember when I was picking this wild amaranth in someone’s bean field, many people were puzzled and asked me what I wanted it for. When I said it should be steamed and eaten, people were surprised. This broom seedling can really make a broom when it grows up. My grandfather can make it. I have this kind of broom at home now. The seeds of broom seedlings are a traditional Chinese medicine called kochia, which can treat cystitis and urethritis. The young stems and leaves are called Kochia seedlings, which have heat-clearing, detoxifying and diuretic effects. This one is easier to steam than chrysanthemum, and will not stick together. The broom seedlings have less water, so they can be easily picked apart with chopsticks after steaming.

Tags

• hot dishes
• home cooking
• common dishes
• old man
• farm food
• lunch
• chicken essence
• broom seedlings
• garlic
• salt
• sesame oil

Ingredients

Steps

1. 1 Prepare broom seedlings.

   

2. 2 Remove the stems, leaving only the young leaves, wash and dry.

   

3. 3 Place the water-controlled broom seedling leaves into a large pot and add an appropriate amount of flour.

   

4. 4 Grasp evenly so that each leaf is coated with flour.

   

5. 5 Place a cloth inside the steamer and spread the flour-wrapped broom sprouts evenly on top. Cover, bring to a boil over high heat, turn to medium heat and steam for 6 minutes.

   

6. 6 While steaming, prepare minced garlic. Peel and wash the garlic, put it into a garlic mortar and pound into puree.

   

7. 7 Once the 6 minutes are up, open the lid immediately.

   

8. 8 Holding the drawer cloth, pour the vegetables into the large basin, and immediately use chopsticks to scatter them.

   

9. 9 Add appropriate amount of salt.

   

10. 10 Appropriate amount of chicken essence.

    

11. 11 Add appropriate amount of sesame oil and mix well.

    

12. 12 Finally add minced garlic and mix well.