bittersweet
Introduction:
"Sour, sweet, bitter, spicy, salty (fresh) -- who knows the taste of tea and Zen"
Production steps:
Step 1: peel the white lotus root and cut it into thin slices, soak it in water; cut the red pepper, balsam pear, Auricularia auricula into small pieces, and break the lily into pieces.
Step 2: bring to a boil with proper amount of water, blanch the lotus root slices for about 1 minute, remove the cold water and drain for standby; < br > if the pot is hot, add a little oil, add red pepper, balsam pear and Auricularia auricula and stir fry for a while; < br > pour in the lotus root slices with drained water, stir fry quickly for a while, add appropriate amount of salt, sugar and vinegar to taste.
Step 3: turn off the heat, leave the stove, add Lily and stir well.
Materials required:
White lotus root: 150g
Red pepper: right amount
Lily: right amount
Balsam pear: moderate amount
Auricularia polytricha: right amount
Vinegar: right amount
Salt: right amount
Sugar: right amount
Note: the main reason for adding vinegar is to make lotus root not change color as much as possible. Quick stir frying can ensure crisp taste and no loss of nutrients in vegetables.
Production difficulty: simple
Technology: stir fry
Production time: 10 minutes
Taste: Original
Chinese PinYin : Wu Wei Ju Quan
bittersweet
Hong Kong Style scallop and corn ribs soup. Gang Shi Gan Bei Yu Mi Pai Gu Liang Tang
Sweet and sour ginger. Cui Nen Shuang Kou Tang Cu Zi Jiang
Lettuce leaf mixed with peanuts. Hua Sheng Mi Ban Wo Ye
[crystal shrimp dumplings] - Classic Cantonese tea. Shui Jing Xia Jiao Yue Shi Jing Dian Cha Dian
Stir fried vermicelli with sauerkraut. Suan Cai Chao Fen Si
Cumin pepper and salt potato. Zi Ran Jiao Yan Xiao Tu Dou