Steamed Mugwort Vegetables

Overview

[Steamed Mugwort Vegetables] A wild vegetable that is eaten every spring and made with simple red oil. This dish was made late. It was just right when I ate it two weeks ago. I ate it last week and haven’t sorted it out until it came out. But at this time, our local mugwort is no longer edible and is a bit old. There is a local saying in our area: In the first month, the wormwood grows in the second month, and in the third month, the wormwood is used as firewood. That's what I'm talking about. It's very seasonal and can get old if you're not careful. In the past, my mother could always get some when she was at home. Now that my mother doesn’t live at home, it’s really hard to get it! I planned to go out this week, but no, I don’t have time. I plan to go out next week, but no, I still don’t have time. I haven’t gone out to dig since the beginning of February. Fortunately, good food is always blessed with good food. I went to my brother’s house that day, and my aunt gave a lot of it. I gave some back to eat. It was really good.

Tags

• hot dishes
• vegetarian dishes
• home cooking
• common dishes
• old man
• summer recipes
• banquet dishes
• lunch
• chili powder
• corn starch
• flour
• light soy sauce
• sesame oil
• sugar
• vinegar
• black sesame
• garlic
• mugwort
• salt

Ingredients

Steps

1. 1 Wash the mugwort in advance and drain off the water

   

2. 2 Add a tablespoon of oil to the mugwort, an appropriate amount of salt, and mix evenly. (This can keep the color of the dish well and the finished dish tastes better.)

   

3. 3 Prepare flour and starch, half and half.

   

4. 4 Pour the flour into the mixed dishes. If you are not sure about the amount of flour when making it for the first time, try adding more.

   

5. 5 Use your hands to spread the flour and vegetables evenly.

   

6. 6 Place in a cage, bring to a boil over high heat, and steam for six minutes.

   

7. 7 Turn off the heat and take out of the pot. Slice the steamed vegetables to disperse the water vapor. (This step is more critical. After the steam is released, the steamed vegetables will be looser and taste better.)

   

8. 8 Use a stone mortar to mash the garlic into a paste. Add a little salt when mashing the garlic to make it easier to mash it.

   

9. 9 After mashing, add light soy sauce and a little vinegar and mix well.

   

10. 10 Heat oil in a small wok, add chili powder and stir-fry until fragrant, add black sesame seeds, wait a few minutes after taking off the heat, add chili powder again, add a little salt, mix evenly, and later the red and fragrant chili oil will come out.

    

11. 11 Add a spoonful of chili oil to the minced garlic and mix evenly. Put the steamed vegetables into a bowl, pour the chili garlic sauce over it, and eat.