cold apricot
About apricot, also known as seaside polenta, is a perennial herb in the apricot family. Born in saline-alkali sandy land on the coast, or cultivated in gardens, the stems are 2 - 3 feet high, the leaves have handles, are thick and soft, and the stems and leaves are mostly fleshy. The young leaves are for consumption. They are distributed in China Taiwan, Fujian, Ningbo, Zhejiang and other places, and the whole grass is used as medicine. The nature is sweet, calm and astringent. It has the functions of cooling blood and detoxifying, diuretic, swelling and relieving pain.
Recipe Recommendations
- apricot appropriate amount
- garlic appropriate amount
- small red pepper appropriate amount
- salt appropriate amount
- white vinegar appropriate amount
- chicken essence appropriate amount
- sugar appropriate amount
- sesame oil appropriate amount
Steps for cold apricot
1
Choose a dish. Remove the hard parts of the roots and bad leaves from the purchased apricot, wash and cut in half; 2-3 cloves of garlic.2
Handle. Blanch the apricot in boiling water (add salt and a drop of oil to the boiling water), then put it in ice water to cool, drain (I use squeezed ones), add a little salt and mix well, and cut the garlic into minced garlic for later use.3
Season. Put the chicken essence, sugar, a little white vinegar, and a little sesame oil into a small bowl, mix the above seasonings well and melt completely.4
Mix vegetables. Pour the seasoned seasoning and minced garlic into the apricot and mix well.
5
Loading the plate. Place the cold apricot on a plate, cut a small red pepper on the top and decorate.cold apricot Make Tips
During the seasoning process, the white vinegar and sesame oil should be used sparingly. It is suggested that these two flavors serve only to season the dish, rather than standing out.