Acanthopanax senticosus in black bean sauce

Acanthopanax senticosus in black bean sauce

Introduction:

"It's drizzling outside the window. Today is mother's Day! I wish all mothers and women harvest sincere gifts and happiness. It's the most personalized and full-bodied cold dish. Acanthopanax senticosus, fresh tender mountain wild vegetables, a little astringent bitter. Cool and cool. In traditional Chinese medicine, acanthopanax senticosus has the effect of softening blood vessels

Production steps:

Step 1: 1 Acanthopanax senticosus, select to the front of an old stem after cleaning. Wash two or three parsley, two cloves of garlic and stir fry sesame until fragrant.

Step 2: boil hot water in 2 pots, blanch the vegetables, and then rinse.. Note that the stem of Acanthopanax senticosus is slightly hard, put it first and then put the leaves.

Step 3: 3 take advantage of the waiting time in the pot. Mince garlic, put in a small bowl, add soy sauce, vinegar, sugar, monosodium glutamate to make a bowl of juice. Chop the Douchi and cut the parsley into sections.

Step 4: 4 open fire, scoop a few spoonfuls of chili oil in a cold pan, fry the Douchi and red pepper over low heat. Pour the deep fried Douchi and red oil into the sauce.

Step 5: 5 the next step is to put Acanthopanax Senticosus on the plate with chopsticks, sprinkle sesame and coriander powder, and mix the seasoning bowl juice evenly in the dish. complete

Materials required:

Acanthopanax senticosus: 500g

Coriander: moderate

Minced garlic: 2 teaspoons

Dried red peppers: two or three

Stir fried sesame: 2 tbsp

Red oil: half a bowl less

Black soybeans: 2 tbsp

Soy sauce: 3 tbsp

Vinegar: 2 tbsp

Sugar: 2 tbsp

Note: spring is the season of all kinds of wild vegetables.. Fern, thorn bud and celery can be dipped in sauce. It's used for this kind of salad. It's a kind of fresh, healthy and rustic flavor.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: slightly spicy