How to make Nepeta wheat rice

There are many ways to eat, but you must eat some healthy food. To be healthy, you need to cook it yourself. The hyssop rice introduced below is very suitable for making.

1. Remove the old stems of Nepeta and keep the young leaves

2. Wash in clean water and drain; try to control the moisture to be dry enough so that the flour will not hang too much

3. I used a small bowl of flour for two colanders of nepeta leaves. When adding flour, add it gradually according to the actual amount of water left.

4. Add flour and mix the Nepeta with your hands until each Nepeta leaf is evenly covered with flour and the surface of the flour is not wet or sticky, and is generally dry.

5. Boil some water in a pot, take a steamer, put a cloth on it, and evenly arrange the flour-wrapped nepeta leaves in the steamer.

6. Before placing the Nepeta into the steamer, you can shake each rub of Nepeta a few times to shake off the excess flour before placing it.

7. Repeat the steps until the steamer is full.

8. Put the steamer on the pot after the water in the pot boils.

9. Cover the pot and steam over medium to high heat for 8 minutes before turning off the heat

10. Turn off the heat after 10 minutes, open the lid, and use chopsticks to pick up the Nepeta to let the heat dissipate and loosen it.

11. Turn over the nepeta completely and pour it into a container to dry for later use

12. Prepare the sauce. This is the first time I made it: I used garlic, soy sauce, red chili oil, vinegar and salt.

13. Pour the prepared salad dressing on the Nepeta and stir well, then you can start eating.

Today’s introduction ends here. I wonder if you have learned the method of making hyssop rice? So as long as you follow the editor's steps, you will definitely succeed. Come on!