water spinach stem
By WestonDooley
In summer, the mouth is often indifferent and tasteless. This dish is very refreshing and can increase appetite!
Recipe Recommendations
- onion appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- vinegar appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- slightly spicy
- mix
- ten minutes
- ordinary
Steps for water spinach stem
1
Put the cleaned water spinach stems into boiling water and blanch them. Remove and cool them.
2
Add rice vinegar to the cooled water spinach stalks and mix well. Let stand for about four hours until it turns into a pickle color. Then cut into sections, rinse, and wrangle out for later use.
3
Prepare 1 Hunan green pepper, 2 small red peppers (you can use millet peppers for spicy food), 4 garlic cloves, 1 ginger, and 1 spring onion, and chop them up for later use.
4
Put the chopped mixture into a small bowl, add light soy sauce, salt, and sesame oil (you can leave out some you don't like) and stir well. Pour appropriate amount of edible oil into a frying pan and bring to a boil, pour into a small bowl and stir again.
5
Pour the oil-soaked mixture into the water spinach stalks and stir well. It will be fine for a hot and sour dish.