Cold dish
Introduction:
"Spring is a good time to eat imperial dishes. When you go out of your house, you can enjoy the dense imperial dishes in the saline land! Huangxi dish is also one of my favorite wild vegetables. It's cold, fried and stuffing. If you can't eat too much, blanch it with hot water, wrap it up and put it in the refrigerator for freezing. Take it out to thaw it before eating next time. It's very convenient. "
Production steps:
Step 1: the top part of the dish is fresh and tender.
Step 2: soak it in water and rinse it.
Step 3: Boil the water in the pot, put the dish into the pot and blanch it.
Step 4: take it out, put it into cold boiled water or direct drinking water, and soak for a while.
Step 5: take it out before eating, squeeze out the water, and cut into sections with a knife.
Step 6: add salt, garlic, vinegar, chicken essence, sesame oil and stir.
Materials required:
Imperial dishes: moderate
Minced garlic: right amount
Vinegar: right amount
Salt: right amount
MSG: right amount
Sesame oil: appropriate amount
Note: 1, the growth of the emperor's dish in alkaline inside, so the dish itself salty, blanching after soaking. 2. Minced garlic, not spicy, taste better! 3. Vinegar choose mature vinegar, taste stronger. 4. You can also add a little hemp juice into the vinegar, which is also delicious!
Production difficulty: simple
Process: mixing
Production time: half an hour
Taste: salty and fresh
Chinese PinYin : Liang Ban Huang Xi Cai
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