White burning
By VicentaLakin
This is an item of platinum, which is said to have very high nutritional value. Used to be less common, it is now more common, but it is expensive compared to other varieties of vegetables. Most of the beryllium is in the position of a dotted meal with a few beaks, either salad or the main course, which is not only green, but also “high”. In Chinese meals, most people usually like to cut their chops, and I've tried it with meat, seafood or chili, and it's very common and disappointing. And then at a restaurant, there was a taste of "crab powder" and it was amazing — it was just a hot, spicy, spicy crab powder sauce, sweet, fresh, fresh mouths, almost one of my own, and the rest of it was crab powder. So it turns out that vegetables like platinum can't be fried, they're simply hot and hot, and they have the right sauce, and they don't have to be as high as crab powder. Time, it's a lot of fresh stuff, and I can't help but buy it once and for all. Today's most simple course of plumbing - a fresh, fresh, home-cooked dish with the most common steamed fish oil or sauerkraut oil
Recipe Recommendations
- fresh asparagus 1 handful
- millet pepper one
- steamed fish oyster sauce 2 tablespoons
- salt appropriate amount
- edible oil 1 tablespoon
- qingshui appropriate amount
- salty and fresh
- quick-boiled
- ten minutes
- simple
Steps for White burning
1
(b) The platinum washes away from the root, cuts in two or three parts, cutting off the leather near the root, and the mire is tilted to the back
2
And water in the pot, and the fire shall burn open, and a little salt shall be added
3
(b) Lower the platinum section and keep the fire hot for 20 to 30 seconds
4
They are extracted and immediately released into ice water
5
(b) Seizing dry water reserves
6
(a) A frying pan, hot boiler with cool oil, a small pepper chip, and a little firecracker to the red of a little pepper
7
(a) Add steamed fish oak (or fresh sauce) and continue to boil small fires to bubbles
8
Put the platinum on the table while it's hot。White burning Make Tips
1. Asparagus is a very tender vegetable. Some people say it tastes fibrous, which is because the outer skin of the old stems at the base is quite tough. Simply peeling off this layer solves the problem. Of course, you can cut it off and discard it, but that is too wasteful.
2. When blanching asparagus, follow these principles: plenty of water, high heat, and quick blanching. Adding salt to the water and cooling it down immediately after removing it from the pot are all done to maintain the fresh green color and crispness of the asparagus.
3. When dressing, you can pour soy sauce directly onto the asparagus followed by hot oil. However, I have found that boiling the soy sauce in the hot oil before pouring brings out the flavor even better; it is worth a try.