Cold dish

Cold dish

Introduction:

"Spring is a good time to eat imperial dishes. When you go out of your house, you can enjoy the dense imperial dishes in the saline land! Huangxi dish is also one of my favorite wild vegetables. It's cold, fried and stuffing. If you can't eat too much, blanch it with hot water, wrap it up and put it in the refrigerator for freezing. Take it out to thaw it before eating next time. It's very convenient. "

Production steps:

Step 1: the top part of the dish is fresh and tender.

Step 2: soak it in water and rinse it.

Step 3: Boil the water in the pot, put the dish into the pot and blanch it.

Step 4: take it out, put it into cold boiled water or direct drinking water, and soak for a while.

Step 5: take it out before eating, squeeze out the water, and cut into sections with a knife.

Step 6: add salt, garlic, vinegar, chicken essence, sesame oil and stir.

Materials required:

Imperial dishes: moderate

Minced garlic: right amount

Vinegar: right amount

Salt: right amount

MSG: right amount

Sesame oil: appropriate amount

Note: 1, the growth of the emperor's dish in alkaline inside, so the dish itself salty, blanching after soaking. 2. Minced garlic, not spicy, taste better! 3. Vinegar choose mature vinegar, taste stronger. 4. You can also add a little hemp juice into the vinegar, which is also delicious!

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: salty and fresh