Steamed shepherd's purse
Overview
I didn't hear the alarm clock I set yesterday morning. I woke up before the alarm clock went off this morning just to go to the market early to buy shepherd's purses. I haven't eaten them yet this year. It's only during this time of the year that you can eat fresh and tender shepherd's purses, so you can't miss it. When we arrived at the vegetable market, the urban management was clearing the market, and the vendors were busy cleaning up their vegetable stalls. In front of the stalls with buyers, they were also hurriedly buying and collecting money. I quickly walked around and didn't see anyone selling shepherd's purse. I left angrily and rushed to the nearby wholesale market. After walking around for a while, I still didn't see it. After the shopping lady's guidance, I learned that there was a stall not far away. I quickly went to buy it. There was only a little left, 2 yuan per catty. After weighing it, it cost 3 yuan in total. It’s time to go home and steam the shepherd’s purse. As soon as I left the market gate, I saw an old lady riding a tricycle with a big bag of shepherd’s purse. It was extremely fresh, very clean, and extremely cheap at 1.5 yuan a pound. I didn't hesitate and started buying them quickly. I bought another 9 yuan extra-large plastic bag and filled a full bag. I bought it. I washed it, blanched it in water and put it in the refrigerator in the past two days. Steamed shepherd's purse is a fond memory from my childhood. The difference is that at that time I dug it myself in the fields, but now I buy it. The whole family agreed that the dishes I steamed were delicious. Haha, I was even more satisfied with the steamed dishes this time.
Tags
Ingredients
Steps
-
Remove the yellow leaves from the shepherd's purse, wash it several times in the sink, take it out and control the moisture so that it does not drip.
-
Prepare a cup of flour, a head of garlic, and shepherd's purse.
-
Put the water-controlled shepherd's purse into a large basin and sprinkle with appropriate amount of flour.
-
Grab it and coat the leaves with a layer of flour.
-
Line the steamer with a wet cloth, spread the flour-coated vegetables evenly, cover with a lid and bring to a boil over high heat, then turn to medium heat and steam for 5-6 minutes.
-
When steaming vegetables, peel a few garlic cloves and wash them.
-
Add a little salt and mash into garlic paste.
-
After 5-6 minutes, open the lid immediately. Do not simmer, as the vegetable leaves will turn yellow as soon as they are simmered.
-
Hold the two corners of the drawer cloth and pour the vegetables into the large basin, and then immediately use chopsticks to break up the stuck vegetable leaves.
-
Add appropriate amount of salt.
-
A little chicken essence, stir it.
-
After stirring once, the vegetable leaves are not too hot, add the minced garlic.
-
Pour in appropriate amount of sesame oil and stir evenly.
-
Serve on a plate.
