Honghu Yangjing lotus seed: a home cooked dish in the kitchen

Honghu Yangjing lotus seed: a home cooked dish in the kitchen

Introduction:

"Rich nutrition, delicate fragrance, suitable for summer progress. It's easy to operate and easy to learn. It's hard to find the main material of Honghu Artemisia ordosica (it's easy to say around Honghu Lake area, but it's hard to do far away. Because the shelf life of Honghu Artemisia ordosica is less than one day, it's best to eat it within half a day. If possible, you'd better not use it in the vegetable market. Basically, it's soaked in water, and you'd better go to the lake area to collect or purchase it yourself). So it's very difficult to push this dish It's very wide, and few people eat it! "

Production steps:

Materials required:

Wild yellowbone fish: moderate amount

Artemisia Honghu: moderate amount

Edible oil: right amount

Ginger: moderate

Garlic: right amount

Salt: right amount

MSG: right amount

White vinegar: right amount

Cooking wine: moderate

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: Vanilla