The practice of steaming sweet potato leaves, how to steam sweet potato leaves deliciously

1.Ingredients: 300g of sweet potato leaves, 50g of flour, appropriate amount of ginger and garlic, appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of soy sauce.

2.Wash the sweet potato leaves, mainly the soil on top, and cut them into small pieces.

3.Sprinkle a pinch of salt and a spoonful of sesame oil on the sweet potato leaves and marinate for a while.

4.Add three tablespoons of plain flour, about 50g, to the pickled sweet potato leaves.

5.Evenly coat each sweet potato leaf with flour.

6.Brush the steamer with a layer of oil and place the floured sweet potato leaves directly into the steamer.

7.After the heat is boiling, reduce the heat to low and steam for 15 minutes. Simmer for 5 minutes.

8.Beat the garlic into a pureed garlic area, add a pinch of salt, soy sauce and a spoonful of sesame oil and stir well.

9.Cut two millet peppers, put the sweet potato leaves on a plate, spread the garlic on the sweet potato leaves, stir well, sprinkle with the millet peppers, mix well and enjoy.

Material: Main material. 400 grams of sweet potato leaves.

Accessories. Flour.

Amount. Cornstarch.

Amount. Garlic.

15 grams. Sesame oil.

20 grams. Salt.

2 grams. Essence of chicken.

1 gram. To prepare steamed sweet potato leaves.

1.Remove the stems of sweet potato leaves, as long as the leaves, wash them clean and control the water.

2.It's good to control it until it doesn't drip, cut the sweet potato leaves slightly, the sweet potato leaves are relatively large, and if you don't cut them, it is easy for the leaves to stick together.

3.Mix the sweet potato leaves with some vegetable oil first, which can prevent sticking, and after steaming, they will fall apart without pimples.

4.Put half of the flour and half of the cornstarch.

5.Grasp it well, wrap a layer on the leaves, shake the excess flour slightly, too much flour will not taste good in steamed vegetables, and it will be dry and hard.

6.Spread a damp cage cloth on the grate and mix the sweet potato leaves on top.

7.Cover the lid and boil over high heat, turn to medium heat and steam for about 6 minutes, as soon as the time is up, open the lid immediately, do not simmer, the leaves will not be green when stewed.

8.Pound the garlic while steaming.

9.Put the steamed sweet potato leaves in a large pot, pick them up with chopsticks while they are hot, and add an appropriate amount of salt.

10.Put an appropriate amount of chicken bouillon.

11.Then put sesame oil and mix well (it is best to use sesame oil here, the dishes mixed with sesame oil are the most delicious, sesame oil and garlic are a perfect match, garlic and steamed vegetables are a perfect match).

12.When the heat is almost gone, add the garlic paste and mix well.

Wash the sweet potato leaves and drench the water, put them in a basin, sprinkle a small handful of corn flour, mix well by hand, let each sweet potato leaf stick to the corn flour, and then sprinkle in the white flour, mix well by hand, add a small amount of flour many times, mix evenly and then you can replace the pot steaming, now you can make a sauce, minced garlic, chili noodles, white sesame seeds, there is hot oil to stir out the fragrance, pour in light soy sauce, balsamic vinegar, salt, sugar, stir well, steamed sweet potato leaves can be dipped in juice to eat.

Pick the sweet potato stalks, wash the leaves, take a little water, and then sprinkle the noodles evenly on the sweet potato leaves and put them in the cage drawer, steam them for about 10 minutes or so, take them out and dry them for a while, you can eat them, you can grow a little garlic, you can also call a little vinegar and Weidamei imitation a little chicken essence.

Sweet potato leaves, also known as sweet potato leaves, are green vegetables that we often eat in our daily life, its nutritional value is very high, rich in protein, cellulose, minerals and other elements, it is a very natural and healthy green food, and is also known as the "queen of vegetables". Sweet potato leaves are also very cheap, so everyone loves it very much, in the summer, sweet potato leaves often appear on our table, as an appetizer, so when frying sweet potato leaves, do you want to blanch?

In fact, whether the sweet potato leaves should be blanched or not also needs to be decided according to different ways to eat, if it is directly fried and eaten, then there is no need to blanch, many people are mistaken, thinking that the sweet potato leaves must be blanched, but the taste of the fried sweet potato leaves after blanching each time is not good. But if it is used to eat cold, it should be blanched, this is because sweet potato leaves contain some tannic acid, which will be a little bitter when eaten directly, and it is easy to get kidney stones, so it must be blanched if it is used for cold dressing, but the blanching time should not be too long, otherwise it will also affect the taste, and the hot water can be blanched for 2 minutes.

The following will teach you how to fry sweet potato leaves when we are cooking:

Ingredients: sweet potato leaves, garlic, salt.

Practices & Steps:

1. First, wash the sweet potato leaves and chop the garlic into minced pieces.

2. Heat the oil in a hot pan, after the oil is heated for 5 minutes, add the garlic cloves and stir-fry until fragrant.

3. Drain the sweet potato leaves and stir-fry them in a pot.

4. Turn on medium heat and quickly stir-fry the raw materials, then add salt and stir-fry to taste.

5. Finally, when it is almost out of the pot, pour a little white vinegar along the edge of the pot, which can enhance the fragrance and keep the fried vegetable leaves green in color.

A plate of green sweet potato leaves is fried, doesn't it look particularly appetizing? Remember that the sweet potato leaves used directly for frying do not need to be blanched, otherwise they will not be crisp when eaten, and direct frying can maintain the crisp taste of sweet potato leaves.

Wash the sweet potato leaves. Cut into shreds, corn flour and five-spice powder, add a little salt and shredded sweet potatoes, mix well and steam in a pot. After steaming, it is delicious to mix it with garlic juice or stir-fry it with oil.

Hello dear and happy to serve you. <>

Here's how to make steamed sweet potato leaves delicious for you. Step 1, pinch off the sweet potato leaves, put some salt in the water and soak for a few minutes; (The stems of the remaining sweet potato leaves can be fried and eaten separately) Step 2, after washing the sweet potato leaves, scoop them in the draining basket to control the water Step 3, put the dry sweet potato leaves in a large basin, pour in cooking oil and mix well, so that each leaf is stained with oil Step 4, flour and corn starch are placed in the sweet potato leaves in a ratio of about 1:1; Step 5, mix well with chopsticks, so that each leaf is stained with flour Step 6, put a drawer cloth in the steamer, put in the mixed sweet potato leaves, cover the pot, and steam the steamer over medium and high heat for 3 4 minutes.

Step 7, when steaming sweet potato leaves, prepare the dipping sauce, put some salt after the garlic is crushed and pound it into garlic paste, then add light soy sauce and rice vinegar and mix thoroughlyStep 8, after the sweet potato leaves are steamed, pour them out, gently open them with chopsticks, you can put some salt while it is hot, have a little bottom taste, and mix it with garlic juice when eating.

1.A handful of sweet potato leaves.

2.Remove the stems and leave the leaves.

3.Rinse with clean water and control the water for later use.

4.Add a water drawer to the pot and increase the heat.

5.Mix the sweet potato leaves in boiling water, add an appropriate amount of oil and mix well.

6.Add salt to taste and stir well.

7.Add the flour and mix well so that each leaf is evenly coated with flour.

8.Once the water is boiling, steam the mixed sweet potato leaves in a drawer for 10 minutes.

9.Remove from pan after 10 minutes and serve.

1.Remove the stems from the sweet potato leaves, wash the leaves and control the water.

2.Just control it and don't drip it. Cut the sweet potato leaves slightly. Sweet potato leaves are comparatively larger. If not cut, the leaves can easily stick together.

3.Mix the sweet potato leaves with some vegetable oil to prevent sticking. When it is steamed, it will fall apart, and there will be no pimples.

4.Put half the flour and half the cornstarch.

5.Grasp well, cover the leaves with a layer, and shake the extra flour. There is too much flour, and the steamed vegetables are not tasty, dry and hard.

6.Spread a wet cage cloth over the grate and spread the sweet potato leaves evenly on top.

7.Bring the lid to a boil and steam over medium heat for about 6 minutes. When the time is up, open the lid immediately. Don't simmer, the stewed leaves won't be green.

8.While steaming the vegetables, mash the garlic.

9.Put the steamed sweet potato leaves in a large pot, spread them with chopsticks while they are hot, and add a little salt.

10.Put an appropriate amount of chicken bouillon.

1.Add sesame oil and mix well (here, it is best to use sesame oil.) Sesame oil mixed vegetables are the most delicious. Sesame oil and garlic are a perfect match, and garlic and steamed vegetables are a perfect match).

12.The heat is almost gone. Add the minced garlic and stir to combine.

1.A handful of sweet potato leaves.

2.Remove the stems and leave the leaves.

3.Rinse with clean water and control the water for later use.

4.Add a water drawer to the pot and increase the heat.

5.Mix the sweet potato leaves in boiling water, add an appropriate amount of oil and mix well.

6.Add salt to taste and stir well.

7.Add the flour and mix well so that each leaf is evenly coated with flour.

8.Once the water is boiling, steam the mixed sweet potato leaves in a drawer for 10 minutes.

9.Remove from pan after 10 minutes and serve.

1.Remove the stems from the sweet potato leaves, wash the leaves and control the water.

2.Just control it and don't drip it. Cut the sweet potato leaves slightly. Sweet potato leaves are comparatively larger. If not cut, the leaves can easily stick together.

3.Mix the sweet potato leaves with some vegetable oil to prevent sticking. When it is steamed, it will fall apart, and there will be no pimples.

4.Put half the flour and half the cornstarch.

5.Grasp well, cover the leaves with a layer, and shake the extra flour. There is too much flour, and the steamed vegetables are not tasty, dry and hard.

6.Spread a wet cage cloth over the grate and spread the sweet potato leaves evenly on top.

7.Bring the lid to a boil and steam over medium heat for about 6 minutes. When the time is up, open the lid immediately. Don't simmer, the stewed leaves won't be green.

8.While steaming the vegetables, mash the garlic.

9.Put the steamed sweet potato leaves in a large pot, spread them with chopsticks while they are hot, and add a little salt.

10.Put an appropriate amount of chicken bouillon.

1.Add sesame oil and mix well (here, it is best to use sesame oil.) Sesame oil mixed vegetables are the most delicious. Sesame oil and garlic are a perfect match, and garlic and steamed vegetables are a perfect match).

12.The heat is almost gone. Add the minced garlic and stir to combine.

Steps to make steamed vegetables with sweet potato leaves:1. Wash the sweet potato leaves cleanly, without controlling the water, that is, roughly cut them into large sections, put them in a large bowl, and add salt.

2. Stir well, stir for a while, let the sweet potato leaves come out with some water, add cornmeal and mix well.

3. Put the mixed sweet potato leaves directly on the cage drawer smeared with thin oil, put it into the steamer after steaming, cover and steam for a few minutes.

4. After the sweet potato leaves are steamed, take them out and put them on a plate, and serve them with the sauce for dipping.

How to grow sweet potato leaves:When planting sweet potato leaves, you need to choose branches and leaves with young shoots growing at the top of the sweet potato vine. When planting, the obtained sweet potato leaves can be planted directly in the soil, and the spacing between every two sweet potato leaves is controlled at about 15 cm, and the spacing between every two rows of sweet potato leaves is controlled at about 20 cm.

Planting sweet potato leaves requires choosing the right time. Sweet potatoes grow more vigorously in spring, so planting sweet potato leaves can be carried out from April to May in spring, and you need to observe the weather before planting, and it is best to choose to plant in rainy or rainy days, rather than in sunny or dry weather.

The preparation of sweet potato leaves is as follows:Ingredients: 3 cloves of minced garlic, 5g of tempeh, 250g of Fantanhui potato leaves.

Steps: 1. Prepare the ingredients.

2. Tear off the stems of the sweet potato leaves and let the old silk of the cracked part be set aside. Tempeh source resistant to chopping, garlic finely chopped.

3. Heat the oil in a pan and stir the garlic and tempeh to bring out the fragrance.

4. Stir-fry the sweet potato leaves evenly.

5. After the sweet potato leaves change color, add salt, thicken with water starch and stir well.

6. Finished products. <>

The preparation of steamed vegetables with sweet potato leaves is:

Ingredients: Sweet potato leaves: 400 grams.

Flour: to taste.

Cornstarch: to taste.

Garlic: 15 grams.

Sesame oil: 20 grams.

Essence of chicken: 1 gram.

Salt: 2 grams. Steps:

1. Remove the stems of the sweet potato leaves, soak the leaves several times, wash and drain.

2. Wait until the washed sweet potato leaves do not drip water, you can cut the sweet potato leaves into small sections, the sweet potato leaves are relatively large, if you don't cut them, it is easy for the leaves to stick together.

3. Pour some cooking oil on the red burning potato leaves and mix well, so that the nutrients and moisture of the vegetable leaves will not be lost, and the steamed vegetables will not clump.

4. Put half of the flour and half of the corn starch, generally the surface of the vegetable leaves is evenly attached to the dry noodles, and shake a few times after sprinkling, and the vegetable leaves are evenly wrapped with dry noodles. Qi Bi.

5. Grasp the vegetable leaves evenly, wrap a layer of flour on the leaves, shake the excess flour slightly, too much flour will not taste good in steamed vegetables, and it will be dry and hard.

6. Spread a wet cage cloth on the grate and spread the sweet potato leaves evenly on it.

7. Cover the pot and bring to a boil over high heat, turn to medium heat and steam for about 6 minutes (the time depends on the amount of vegetables and the size of the pot, it must be steamed thoroughly), as soon as the time comes, open the lid immediately, do not simmer, and the vegetable leaves will not be green (you can loosen them with chopsticks in the middle, heat them evenly, and generally the vegetable leaves can be steamed for a few minutes).

8. Mash the garlic while steaming.

9. Out of the pot, put the steamed vegetables into the basin, pick them up with chopsticks while they are hot, put in an appropriate amount of salt, chicken essence, sesame oil and mix well, (here it is best to use sesame oil, sesame oil mixed with vegetables is the best, sesame oil and garlic are a perfect match, garlic and steamed vegetables are a perfect match).

10. Wait until the heat is so bad that there is not much skin, add the garlic paste and mix well.

13. Finished product diagram of steamed vegetables with sweet potato leaves.

Here's how to stir-fry sweet potato leaves:1. Remove the old stems from the sweet potato leaves, clean them and drain them.

2. Heat the oil in a pan and stir-fry the garlic.

3. Add the shrimp paste and stir-fry a few times.

4. Pour in the sweet potato leaves and stir-fry vigorously.

5. The sweet potato leaves can turn color and soften, the shrimp paste is relatively salty, add salt to taste, and then you can get out of the pot.