Health benefits
Zanthoxylum bungeanum: Maintain healthy skin and mucous membranes
White sugar: low in protein
Ingredients
Celery leaves ( 200g ) | White flour ( appropriate amount ) |
Cooked vegetable oil ( A little ) | Sauce recipe: ( ) |
Oil ( a little ) | Panthoxylum bungeanum ( a little ) |
Minced garlic ( Adequate amount ) | Light soy sauce ( A little ) |
Aged vinegar ( a little ) div> | Salt ( a little ) |
MSG ( A little ) | |
Millet pepper ( 1 piece ) |
How to steam celery leaves
1. Rinse the celery leaves with light salt water and dry them Moisture.
2. Mix well with a little cooked vegetable oil.
3.Add appropriate amount of flour, mix gently, do not knead.
4. Put the pot into the steamer after boiling.
5.Steam over high heat for about 5 minutes.
6. While steaming the celery leaves, heat up another pot and add oil., add Sichuan peppercorns and fry until fragrant.
7. Add minced garlic and millet pepper and stir-fry until spicy.Add a little light soy sauce and mature vinegar.
8.Add appropriate amount of salt, sugar, monosodium glutamate and boiling water, and stir evenly.
9. Pour the juice over the steamed celery leaves and mix well.
10.Finished product.Soft and delicious, spicy and delicious.
Tips
1.Clean with salt water and can be sterilized and disinfected.
2.The water must be controlled dry, otherwise the noodles will turn into lumpy soup.
3.Mix the oil first and then the noodles.The finished product will be shiny and oily.
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