It's white
By VicentaLakin
It's not radish, it's not potatoes. It's called water chords. Yes, a friend of the South will know at first sight that it is white and tender white, a plant that grows in water. Now logistics is easy, and in the far north it is common in the market. We're talking about today's "Oil White." In the spring, white is expensive, 13 pounds, and my master is with me. It's summertime, it's cheap, it's $1.51 pounds, it's easy. I'll eat more while I can
Recipe Recommendations
- salty and fresh
- braised
- ten minutes
- ordinary
Steps for It's white
1
Strip off their coats, cut off their roots, clean up
2
Slicing into long rollers; good, clean, clean and clean, if black bands are found, either contaminated or placed for too long
3
Onion shredding
4
When it's hot, it pours white into the pot, and it's fried
5
The heat of the white is even and every piece is covered with grease
6
(b) Turning into a small fire, a lid, 30 seconds; flip over and a lid for 30 seconds
7
Look, there's a yellow coat in the white
8
With the same spoon, a spoon of sugar in the pot, and a few folds of fire, so that the sugar melts evenly on the white surface
9
One third of the salt, or the amount adjusted to its taste, fell into the pot and fell a few times
10
A little bit of pelican sauce
11
And it will be evenly mixed, so that each piece will taste white, and a little onion onions will be added to the aroma。
12
It's so white, it's so fresh and delicious, let's eatIt's white Make Tips
1. For oil-braised water bamboo shoots, do not use too little oil, otherwise you won't achieve that glossy, perfectly golden-brown coating; 2. Add sugar before salt to allow the sugar to coat the water bamboo shoots and prevent the salt from drawing out the internal moisture; 3. Do not use too high heat during braising, or it will burn easily; medium-low heat is sufficient.