Oil-splashed chrysanthemum
The first time Liang Liang ate Chrysanthemum Chrysanthemum was when he had just started working. His new colleague arrived and had dinner with his boss. At that time, Brilliant was in her early twenties and had just entered society. She basically didn't understand social affairs or etiquette. If you don't know how to talk, just eat it. There are so many vegetables on the table. In a large table, you eat the most of the dishes. It is sweet with a little spicy. The taste is really delicious! The day before yesterday, I suddenly remembered this oil splashed with chrysanthemum chrysanthemum! So I told my husband to trouble myself one day! At that time, Guangliang only knew how to fry simple vegetables, and basically it was his father who cooked it. When he wanted to ask for a teacher, Yangyang went to his classmate's house to play. When he saw that her family had made this chrysanthemum, he asked someone how to do it. No, I'm going to trouble it today! I am a good classmate who loves to learn!
Recipe Recommendations
- crowndaisy chrysanthemum appropriate amount
- chili appropriate amount
- white sugar appropriate amount
- Lee Kum Kee salad appropriate amount
- slightly spicy
- Qiang
- ten minutes
- senior
Steps for Oil-splashed chrysanthemum
1
Prepare the ingredients.
2
Crush the peppers into pieces.
3
Wash the chrysanthemum chrysanthemum, control the moisture, and tear it into sections.
4
Pour the oil into the pan, pour in Lee Kum Kee oyster sauce first, pay attention to low the heat, which is easy to fry.
5
After the oyster sauce bubbles, pour the salad sauce.
6
Put the pepper section in a bowl and add appropriate amount of sugar.
7
Pour the oil from the pan into a bowl to make the sauce.
8
Pour the mixed juice into the chrysanthemum.
9
Mix well and plate.