Cold mixed apricot

Cold mixed apricot

Introduction:

"On the apricot, also known as seashore puny, for the apricot family perennial herbs. It grows in coastal saline sandy land, or cultivated in garden. Its stem is 2-3 feet high, and its leaves are thick and soft with stalks. Its stems and leaves are mostly fleshy, and its tender leaves are edible. It is distributed in Taiwan, Fujian, Ningbo, Zhejiang, etc., and its whole grass is used as medicine. It is sweet, smooth and astringent. It has the functions of cooling blood, detoxification, diuresis, swelling and pain relief

Production steps:

Step 1: choose a dish. Remove the hard part of the root and bad leaves of the bought apricot, wash and cut in half; 2-3 cloves of garlic.

Step 2: processing. Blanch the apricots in boiling water (add salt and a drop of oil), cool them in ice water, drain them (I use them) and add a little salt to mix them. Cut the garlic into minced garlic and set aside.

Step 3: seasoning. Put chicken essence, sugar, a little white vinegar and a little sesame oil into a small bowl, mix the above seasonings, and melt completely.

Step 4: mix vegetables. Pour the seasoning and garlic into the apricot and mix well.

Step 5: loading. Put the cold mixed apricot on the plate, cut a small red pepper and decorate it on the top.

Materials required:

Apricot: right amount

Garlic: right amount

Small red pepper: right amount

Salt: right amount

White vinegar: right amount

Chicken essence: appropriate amount

Sugar: right amount

Sesame oil: appropriate amount

Note: white vinegar and sesame oil in the process of seasoning need to be "ordered to the end". It is suggested that these two flavors are only "responsible" for seasoning, not to highlight their taste.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: Original