Blanched asparagus(bai zhuo lu sun )

Blanched asparagus

Introduction:

"Asparagus is said to have high nutritional value. It was not very common in the past, but now it is common, but compared with other kinds of vegetables, the price is still quite expensive. In Western food, asparagus is mostly in the status of embellishment, whether salad or main course, with a few asparagus, it is not only green and pleasant, but also "high-grade". In Chinese food, most people like to cut and stir fry. I've tried to match it with meat, seafood or pepper. It's very common and disappointing. Later, in a restaurant, I had a taste of "asparagus with crab meat". It was amazing. It was just asparagus blanched in water and seasoned with crab meat sauce. The taste was fresh, sweet, crisp and refreshing. I almost ate one of them myself, and the rest was crab meat. From this understanding, asparagus and other vegetables can not be stir fried, simply blanched, scalded, with a palatable sauce, do not have to be as high-grade as crab meal, the original flavor, should be the secret of its delicious. Season, it is a large number of asparagus fresh market, see a bundle of green oil crisp, lotus sharp asparagus, I always can't help but buy again and again, blanching with sauce, delicious! Today, the simplest way to cook asparagus is to cut asparagus neatly, blanch it in boiling water, pour the most common steamed fish soy sauce or delicious soy sauce, and then decorate it with a few pieces of red pepper, which is a fresh and refreshing household dish

Production steps:

Step 1: wash the asparagus and remove the old roots, cut it into two or three sections, and peel off the part close to the roots; slice the millet peppers obliquely and set aside;

Step 2: take water in the pot, bring to a boil over high heat, add a little salt;

Step 3: add asparagus and blanch for 20 to 30 seconds;

Step 4: take it out and cool it in ice water immediately;

Step 5: take out the controlled dry water for reserve;

Step 6: start the frying pan, add cool oil into the hot pan, add the millet pepper slices, stir fry over low heat until the millet pepper slices are bright red;

Step 7: add the steamed fish soy sauce (or delicious soy sauce), continue to simmer until bubbling;

Step 8: put the asparagus on the plate and pour the soy sauce while it's hot.

Materials required:

Fresh asparagus: 1 (about 500g)

Millet pepper: 1

Steamed fish and soy sauce: 2 tbsp

Salt: right amount

Cooking oil: 1 tablespoon

Water: moderate

Note: 1, asparagus is a very fresh vegetable, some cheese said to eat up "slag", because the root of the old stem skin is relatively thick and old, as long as this layer of skin off to solve. Of course, it can also be removed and thrown away. It's just too wasteful and bad. 2. When blanching and scalding asparagus, grasp: wide water, high heat, quick blanching, adding salt in water, and cooling out of the pot are all to keep asparagus fresh green and crisp. 3. When watering, you can also pour soy sauce directly on asparagus, and then pour hot oil. But I found that soy sauce boiling in hot oil and then watering, more delicious, might as well try.

Production difficulty: simple

Process: water

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Bai Zhuo Lu Sun