Steamed Beans with Vermicelli
Overview
This noodle is not rice flour, but flour. The reason why I use this title is to tell my friends that steaming with rice flour is also delicious. The flour and cornstarch I use are mainly because the flour in the house needs to be disposed of as soon as the weather is hot. On the other hand, steaming with flour will take less time. Haha. This dish can be eaten as a staple food, and paired with porridge, it is a delicious meal. Old beans should be used as beans. Beans that are too tender will not taste good when steamed. My green beans are old enough. They were brought by relatives in my hometown. They were fried and eaten before they were finished. They were already old, but after being left out for a day, they became even more old. This is good, as they are delicious when eaten steamed.
Tags
Ingredients
Steps
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In the material picture, wash the beans in advance and drain them.
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Wash the beans, remove the tendons and cut into sections, mix with sesame oil or salad oil
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Later add salt and mix well,
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Pour in the powder.
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Mix the flour and beans evenly with your hands.
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Cover the cage with cage cloth, put the mixed beans on it, put it in the cage and steam it, put it on after the water boils, and steam it for 12 minutes on medium heat.
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When steaming the beans, prepare the garlic paste. It is customary to use a stone mortar. The garlic paste tastes good.
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Take out the minced garlic, add light soy sauce and sesame oil to taste, and add a little sugar.
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Turn off the heat, take out the steamed beans, pour them on the chopping board to disperse the moisture, and serve with minced garlic.
