Cold cucumber with bitter Lily

Cold cucumber with bitter Lily

Introduction:

"Lily is given to our family by others. It's really bitter. I searched the Internet and got a general idea of what kind of Lily should be bitter. It's suitable for soup. But I have a big bag at home. I really don't know when to eat it, so I picked up the ingredients and made this dish."

Production steps:

Step 1: the first key step is to remove the bitterness of the bitter lily. First break and wash the lily leaves, then blanch them in boiling water for about 3 minutes. Finally, soak the blanched Lily in cold water for one night.

Step 2: wash and shred cucumber. (I have many cucumber styles in this picture, mainly because I bought a new set of knives, so I'll try them easily.)

Step 3: mix the soaked bitter lily with cucumber, and add sesame oil, vinegar, salt and old Ganma.

Materials required:

Cucumber: moderate

Bitter Lily: moderate amount

Vinegar: right amount

Salt: right amount

Lao Ganma: right amount

Sesame oil: appropriate amount

Note: the bitter Lily here is the local bitter Lily in the market, not the sweet Lily vacuum packed in the supermarket. In fact, this dish is mainly to get rid of the bitter taste of lily, and easy to taste. However, after the bitter lily is blanched in water, the taste is no longer crisp. If you mind, you can soak it in cold water directly.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: medium spicy