When I was a child, I liked to eat steamed eggplant made by my grandmother. This time I made a steamed sage, I sent the recipes for later use.
Wash the wormwood and cut it into small pieces (not the root of Artemisia selengensis)
Add appropriate amount of cooked oil and an egg, stir well
Add the right amount of flour and mix well
Spread the stirred sage in the pot (don't forget to put the gauze on the bottom) and steam, then add the cooked oil and the appropriate amount of salt to stir.
Adjust the juice: mash a few cloves of garlic, pour half a spoonful of cooked oil to heat, then add vinegar and cold water to stir
Pour the prepared juice on the steamed sage, and it’s OK.