Yuqian rice

Overview

I remember when I was a child, every time when the elm leaves grew out, adults would take them to the countryside to pick elm leaves and then come back to steam them and eat them. Later, I ate less because the Yuqian season was too short. There were only a few days every year and it passed in a hurry. This year is relatively quiet, so I am paying special attention to when Yuqian will be available on the market. I saw someone selling elm money today, and I immediately bought it to make elm money rice. Once it was ready, I ate a big plate!

Tags

• staple food
• home cooking
• breakfast
• rice
• fried rice
• lunch
• dinner
• corn flour
• flour
• garlic
• olive oil
• vinegar
• yuqian
• salad dressing
• salt

Ingredients

Steps

1. 1 Pick and wash the elm leaves and remove excess water

   

2. 2 Add flour and corn flour, stir evenly, so that the Yuqian is evenly coated with a layer of flour, but not too much

   

3. 3 Stir evenly so that the Yuqian is evenly coated with a layer of flour, but not too much

   

4. 4 Steam over high heat for 15 minutes

   

5. 5 Mash the garlic with salt. 6 Add white vinegar, salad juice and olive oil, stir evenly to form a sauce.

   

6. 6 Put the steamed yuqian into a plate and add the sauce. If you like it spicy, you can add an appropriate amount of chili oil or chopped chili

   

7. 7 Mix evenly.