Cold mixed purple-backed anemone
By VicentaLakin
Recipe Recommendations
- Gynura bicolor appropriate amount
- garlic cloves appropriate amount
- salt appropriate amount
- chili oil appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
- slightly spicy
- mix
- ten minutes
- simple
Steps for Cold mixed purple-backed anemone
1
Wash and drain the purple-backed anemone.
2
Pat the garlic cloves flat, peel, and chop.
3
Boil boiling water in the pan, add the oil and salt, and pour in the purple-backed nightshade to blanch the water.
4
Pour the blanched purple-backed nightshade into a bowl, add the chili oil, chicken essence, and soy sauce, and stir well.