A touch of fresh wind in summer(xia ri yi mo qing xin feng qing li tuo su de li hua jiao bai )

A touch of fresh wind in summer

Introduction:

"When it comes to Suzhou cuisine, you can't help but think of the elegant, fresh and elegant style. This kind of Zizania latifolia is not hard to do, but its unique shape, like dahlia, brings a touch of fresh air to the summer table. Zizania latifolia is a special aquatic vegetable in China. The ancients called Zizania latifolia as "Zizania latifolia". Before the Tang Dynasty, Zizania latifolia was cultivated as a food crop. Its seed is called Zizania latifolia or Diaohu, which is one of the six cereals. Zizania latifolia not only tastes delicious, but also has high nutritional value and is easy to be absorbed by human body. It is a rare healthy food. Zizania latifolia is a kind of cold dish. It tastes fresh and crisp. It is a very good appetizer

Production steps:

Step 1: cut Zizania latifolia into square columns;

Step 2: use a knife to carve a square corner as a petal;

Step 3: soak the water bamboo in cold water;

Step 4: add water into the frying pan and bring to a boil, then blanch the water bamboo;

Step 5: drain the water and soak it in bittern for more than 15 minutes;

Step 6: take out the water bamboo and put it into a bowl. Add a little salt;

Step 7: add a little MSG;

Step 8: add onion oil and mix well.

Materials required:

Water bamboo: 3

Coriander: moderate

Salt: 2G

Onion oil: 5g

Bittern: 20g

MSG: 2G

Note: 1. Zizania latifolia is best eaten fresh, if the core has become fibrous, it is not edible; 2. Zizania latifolia is easy to be cooked, blanching time should not be too long, so as not to lose the crisp taste; 3. Marinated grains are sold in general supermarkets, if this dish lacks this sauce, it will lose its flavor.

Production difficulty: ordinary

Process: mixing

Production time: 20 minutes

Taste: light

Chinese PinYin : Xia Ri Yi Mo Qing Xin Feng Qing Li Tuo Su De Li Hua Jiao Bai