Fried shutter with coriander

Pan-fried white leaf with coriander is a special Muslim dish in old Beijing. This dish is crisp, tender and fresh, with coriander flavor, refreshing but not greasy, without juice or sauce, making it tempting. Coriander is coriander. Coriander is the most familiar vegetable. People in the north commonly call it "coriander"-shaped parsley. It has small and tender leaves, slender stems, and a rich and fragrant taste. It is a good accompaniment in soups and drinks. Medicinal value: It can stimulate appetite and relieve depression while removing pain and detoxification from the outside. The louver is the wrinkled part of the inner wall of tripe. It is a special muscle fiber. It is crisp and tender in texture, has a special umami taste, and is easy to digest when eaten.

Recipe Recommendations

coriander 200 grams
ginger appropriate amount
onion appropriate amount
white pepper 2 grams
salt 2 grams
cooking wine appropriate amount

light
explosion
ten minutes
simple

Steps for Fried shutter with coriander

Remove the roots of the coriander, wash it and cut it into sections.

Wash the shutters, drain them, and cut them into strips.

Pour water into the pan, add cooking wine, bring to a boil, add in the cut louver and blanch for 3 seconds.

Put the oil in the pan and heat it over high heat. When the oil is 70% hot, add the shredded onions and ginger and stir-fry to create the fragrance.

Add the leaves and parsley segments, and stir quickly until well.

Add salt and pepper, stir quickly and stir well.