White flowers

1

Prepare raw materials, white and halogen

2

Cut the white into a quadrilateral column, carve the white into a quadrilateral with a knife

3

Put the twilight in the cold water

4

The boiler boils with fresh water

5

Add a little salt

6

Add a little pepper

7

Leached and dried, immersed in halo for more than 15 minutes

8

I'll put a dent on the table and mix it with onion or garlic

9

Another finished chart, hip-hop, pretty?

Cooking Tips 1. Water bamboo shoots are best eaten fresh; if the core has become fibrous, it is best not to eat them. 2. Water bamboo shoots cook easily; do not blanch them for too long to avoid losing their crisp texture. 3. Grain liquor marinade is generally sold in large supermarkets. If this seasoning is missing, the dish will lose its intended flavor. 4. How to make scallion oil: Heat the oil, add chopped green onions and sauté until fragrant, then remove the green onions; the remaining oil is scallion oil. Garlic oil can also be used instead of scallion oil. Kitchen Trivia A famous dish from Jiangsu and one of the representatives of Su cuisine, "Lihua Water Bamboo" is not "Lihua" (Dahlia) stir-fried with water bamboo, but rather water bamboo shaped like a dahlia... Nutritional Benefits Water bamboo is a unique aquatic vegetable in China. It is not only delicious but also highly nutritious and easily absorbed by the body, making it a rare and healthy ingredient. In addition, as it is rich in vitamins that help relieve the effects of alcohol, water bamboo has a special effect in curing hangovers. Delicious water bamboo is also easy to store. Dish Features Lihua Water Bamboo is a cold dish with a refreshing and crisp texture, making it an excellent appetizer. The preparation is not difficult, but the carving requires a little care; if the petals are too large or too small, it will affect the final presentation. Also, be careful not to carve the petals too thin, as this will result in a lack of dimensionality.