Baby corn dumplings
Overview
This breakfast is steamed and served immediately. It is fragrant, glutinous and moist. Women after the beginning of autumn must not miss it. Nowadays, the tender corn is getting more and more sweet and waxy due to sufficient sunlight. I can’t get enough of it. In addition to boiling and roasting the tender corn, you can also eat it like this. Mix the tender corn with vegetables, add some seasonings, and make a nutritious and delicious quick breakfast. Steam it and it will be out of the pot. With the fragrance of the vegetables, the sweetness of the corn, and the tender and chewy breakfast, you are ready!
Tags
Ingredients
Steps
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The tender corn you bought looks full of grains and particularly fresh and tender. Pick off the corn beards and clean them.
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Rub the tender corn with a wand to get out the pulp. The tenderer the corn, the more juice it will have. It doesn't matter if it is coarser. It tastes good, especially the sweetness of young corn.
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Soak chrysanthemum in vegetable cleaning agent for 5 minutes, then rinse repeatedly.
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Chop the chrysanthemum, add a little salt and marinate for 5 minutes.
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Peel, wash and chop the scallions. Remove the water from the pickled chrysanthemum. Just use ordinary flour.
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Add the prepared chrysanthemum and chives to the tender corn syrup, and add pepper and salt to taste.
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Add flour, slowly add flour, just enough to form vegetable dumplings, soft and glutinous. The amount of flour used depends on the dryness and thinness of the tender corn syrup.
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It's very simple, no panel is needed, just form vegetable dumplings and put them in the steamer.
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Add an appropriate amount of water to the steamer, bring to a boil over high heat and steam for 10 to 15 minutes. The time depends on the size of the vegetable dumplings.
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When the time is up, take out the steamer and it will look very appetizing.
