【槐花杂粮蒸菜】

槐花杂粮蒸菜的烹饪技巧

小技巧：Tips: 一、各种杂粮粉不要一次放太多，少放点，一次不够，再加点。否则，容易面粉过多，蒸出来的都粘在一起了； 1、 All kinds of coarse grain flour should not be put too much at a time, but less at a time. If one time is not enough, add more. Otherwise, it is easy to have too much flour and the steamed flour will stick together; 二、十全香粉，也不要放太多，适量即可。 2、 Perfect fragrance powder, do not put too much, just an appropriate amount. 注意事项： matters needing attention: 一、蒸的时间不要过长，时间长了，槐花都被蒸烂啦，就不太好看，好吃啦～面粉蒸熟即可～ 1、 The steaming time should not be too long. If it takes a long time, the Sophora japonica flowers will be steamed rotten, which is not very good-looking. It's delicious ~ the flour can be steamed ~ 二、蘸汁可根据自己的口味和喜好任意调配，自己吃着爽就好。 2、 Dip juice can be mixed according to your taste and preference. Just eat it yourself. 三、蒸熟了，也可用葱姜蒜炒着吃，或者像做油泼面一样油泼蒸菜吃～可根据自己的喜好任意发挥，大胆尝试各种吃法～自己吃着健康、营养、美味就好～ི 3、 When steamed, you can also fry with scallions, ginger and garlic, or splash steamed vegetables with oil like making oil splashed noodles ~ you can play freely according to your preferences and boldly try all kinds of eating methods ~ just eat healthy, nutritious and delicious by yourself ~ ི
做菜好吃都有技巧，我的每道菜都有小妙招，大家搜索“豆果”可以直接查看我的菜谱！