"White hot bean sprout chrysanthemum"(shuang kou re wei de bai zhuo dou ya tong hao )

"White hot bean sprout chrysanthemum"

Introduction:

"Simple ingredients + simple method = delicious. Recently, I fell in love with blanching. The fresh and tender vegetables are blanched with water and soaked in the sweet and sour soup, which is refreshing and irritating."

Production steps:

Step 1: put a spoonful of salt into the boiling pot

Step 2: add a little more oil

Step 3: bring the water to a boil, add the bean sprouts and stir fry for about one minute. The bean sprouts are in the shape of name, and then take out the supercooled water for standby.

Step 4: stir fry chrysanthemum as above.

Step 5: cut the red pepper into strips

Step 6: flatten the garlic with a knife and cut it into small pieces

Step 7: take a bowl, add minced garlic, pour half a bowl of steamed fish soy sauce, pour two tablespoons of vinegar.

Step 8: add a small spoon of sesame oil and a few drops of mustard oil.

Step 9: add a small spoon of MSG and a large spoon of sugar.

Step 10: stir the sauce, pour it on the vegetables and soak it for 10 minutes.

Materials required:

Chrysanthemum: 200g

Bean sprouts: 200g

Red pepper: one

Steamed fish and soy sauce: half bowl

Vinegar: 3 teaspoons

Sugar: 1 tablespoon

MSG: one teaspoon

Sesame oil: 1 teaspoon

Mustard oil: a few drops

Note: Chrysanthemum stem and leaves are very tender, you can use the whole plant of chrysanthemum.

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Shuang Kou Re Wei De Bai Zhuo Dou Ya Tong Hao