Chinese Food
Quick steamed wild herbs (noodles) Kwai
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Most of the noodle vegetables grow on the ridge and in the early spring wheat fields. They are very tender. It has the functions of moistening the lung and relieving cough, cooling blood and hemostasis. It can cure the cough of deficiency and fatigue. It has no special taste. The leaves are thick and soft. It tastes very good. When I was a child, I would go to the wheat field in spring to dig this kind of wild vegetable. Now the popularity of pesticides is rare. I can only buy this kind of vegetable grower. But it's enough to comfort the nostalgic stomach.
Cooking ingredients
Cooking Steps
Step1:Wash the noodles and vegetables. Drain the water.
Step2:Break up the eggs.
Step3:Put the noodle dish, five spice powder, salt, egg liquid and flour into a basin of proper size in turn, and mix them evenly by hand.
Step4:Don't put too much flour. Stir until the mustard is covered with a thin layer of flour, just like the frost on the leaves after snow.
Step5:Put it in the steamer drawer with the cage cloth.
Step6:Steam over medium heat for five or six minutes. Then you can get out of the pot.
Step7:In the process of steaming, you can prepare to dip in water. Put in mashed garlic, vinegar, raw soy sauce, salt, chili oil, edible oil or sesame oil in turn.
Step8:Don't steam too long. It's enough. It's good to keep the fresh and tender taste. If you steam too long, it will turn yellow. The taste is too greasy.
Step9:Then you can enjoy the delicious food in spring.
Cooking tips:The best way to stir is to use clean hands instead of chopsticks, because in that case, the mixing is uneven and easy to pick up lumps. There are skills in making delicious dishes.
