2, drench water, let the leaves have a little moisture and moist;

3. Come on, pour in a little vegetable oil and leaves, mix well, so that there is an oil film on the surface of the leaves to keep the nutrition and moisture of the leaves from losing, and the steamed vegetables from caking;

4. Add salt and seasoning (powder) and mix well;

5, noodles, how much is self-determined, generally flour is evenly attached to the surface of leaves;

6, steaming on the pot, the time depends on the amount of food and the size of the pot, must be steamed thoroughly, loose once in the middle to ensure maturity;

7, out of the pot, pick up the chopsticks in the pot, and cool to below 50 degrees;

8. Add garlic juice, balsamic vinegar, gutter oil and monosodium glutamate and mix well.