Boiled vegetables can be said to be one of the most popular dishes.
Because of its numbing, spicy, fresh and hot, it makes people enjoyable and appetizing.
In fact, boiled vegetables can not only be used for meat dishes, but vegetarian dishes can also be used to make boiled vegetables, which makes you can't stop talking.
Poached Thousand Sheets
By FelipaZemlak
Recipe Recommendations
- thousands of 4 photos
- coriander appropriate amount
- Pi County bean paste 15 grams
- spicy fresh 20 grams
- dried chili of 5
- pepper 5 grams
- garlic cloves of 5
- soy sauce 5 grams
- steamed fish oyster sauce 10 grams
- sugar 3 grams
- chicken essence a little
- sesame oil appropriate amount
- salt appropriate amount
Steps for Poached Thousand Sheets
1
Prepare all the ingredients.
2
Wash thousands of sheets and cut them into wide strips.
3
Boil the water in the pot and add the thousand sheets to boil for 3 minutes to cool and set aside.
4
Heat the oil in the pan, add in the dried peppers and pepper and fry them over low heat until fragrant and remove them.
5
Saute chives, ginger and garlic again.
6
Pour in the Pi County bean paste.
7
Stir fry the bean paste into red oil.
8
Add appropriate amount of water.
9
Add the soy sauce.
10
Add steamed fish soy sauce.
11
Add spicy fresh food and sugar, stir well, and cook for 5 minutes to leave the aroma.
12
Then add the thousand sheets and cook for 5-8 minutes, add salt and chicken essence.
13
Remove the cooked thousand sheets into a bowl and pour in the soup.
14
Then place the fried peppers and pepper on top, and sprinkle with mashed garlic and coriander.
15
Add sesame oil to the pan and heat it up.
16
Then pour hot oil on top and serve.Poached Thousand Sheets Make Tips
Cook the thousand sheets for 3 minutes first to remove some of the fishy smell. Use steamed fish soy sauce to make the soup more delicious. If not available, use soy sauce instead. Spicy fresh food can also be replaced by hot pot base. The last hot oil must be heated, and then poured in to force out the aroma of garlic, so that the aroma of the finished vegetables will overflow.