The delicious food that 40-year-old housewives often eat during the fat loss period is crisp, tender, fragrant, easy to absorb, simple and more nutritious

  Steamed chrysanthemum  with oil scraping and fat reduction

Ingredients: 1 handful of chrysanthemum, appropriate amount of corn flour, 2 cloves of garlic, 2 spicy millet, 2 tablespoons of Yipin fresh soy sauce, 1/2 tablespoon of oyster sauce, appropriate amount of cooked white sesame seeds

1. First of all, we take off the old leaves of chrysanthemum, cut them into small pieces after cleaning, put them in a large pot for later use, and then add an appropriate amount of water to soak for about 15 minutes, and the amount of water can not exceed the chrysanthemum 

2. When it's time to take the chrysanthemum out of the water and control the moisture, don't completely dry the water on the surface of the chrysanthemum, the surface is moist but there will be no water dripping on it

3. Prepare a little secret small dipping sauce, cut the garlic into minced pieces, cut the millet into chili rings, and then take a handful of cooked sesame seeds and put them in, here it is best to use raw white sesame seeds, fry them over low heat to slightly yellow, such sesame seeds are particularly fragrant. Then add a fresh soy sauce, a little oyster sauce and a small amount of drinking water, stir evenly and set aside 

4. After the moisture of chrysanthemum is dried, take a spoonful of corn oil and pour it on the surface of chrysanthemum, and gently flip it with chopsticks while drenching, so that each section of chrysanthemum is wrapped in corn oil, which will be more conducive to the later operation, remember not to pour corn oil directly in one place, so that corn oil will be uneven 

5. Then put the chrysanthemum into a larger container, sprinkle corn flour evenly on it in small quantities and many times, and flip it up and down with chopsticks while sprinkling, and the chrysanthemum coated with corn oil is easily coated with a thin layer of corn flour on the surface

6. Don't be greedy and greedy when wrapping rice and corn flour, just wrap a thin layer on the surface of each section of chrysanthemum as shown in the picture

7. Spread a non-stick drawer cloth or brush a layer of corn oil on the steamer drawer, and then put the processed chrysanthemum on the steaming drawer, and steam it for 2 minutes after the water in the steamer is boiled, but it should be noted that you can't steam too much at a time, otherwise it will not be steamed thoroughly within 2 minutes, and the chrysanthemum inside will be simmered to yellow, water and bitter taste

8. When the time is up, take it out of the steamer immediately and shake it up quickly with chopsticks to quickly disperse the heat inside the chrysanthemum

9. The chrysanthemum itself is very crisp and delicate, and after steaming, it highlights its fragrant taste and tender taste, coupled with the fragrance and nutrition of corn flour, this dish is not only green in color, fragrant and nutritious, but also more low-fat and healthy 

 Tips:

1. When choosing chrysanthemum, you should choose fresh, wash and cut it and soak it in water, which can make chrysanthemum more crisp and refreshing.

2. When pouring corn oil on the chrysanthemum, it is necessary to turn it while drenching, try to make the surface of each section of chrysanthemum have corn oil, and it must be light when turning, otherwise the chrysanthemum will wilt, so the gain outweighs the loss.

3. The steaming time is 2 minutes, remember not to steam for a long time!