Chrysanthemum Greens with Spring Greens
A rustic country-style dish of chopped chrysanthemum greens and spring turnip tops mixed with rice flour and lard, then steamed.
Ingredients
Chrysanthemum greens (remove old leaves, wash, and finely chop)
500 g
Spring greens (remove old leaves, wash, and finely chop)
500 g
Rice flour
100 g
Cooked lard
25 g
Fine salt
2 g
White pepper
1 g
Sesame oil
20 g
Instructions
1
Step 1
Remove the old leaves from the chrysanthemum greens and spring greens, wash them thoroughly, and chop finely. Combine with the fine salt, cooked lard, and rice flour, mixing well until evenly coated.
2
Step 2
Transfer the mixed vegetables into a steamer basket and steam over rapidly boiling water on high heat for 20 minutes. Remove, sprinkle with white pepper, drizzle with sesame oil, and serve immediately.
