The vanilla head
By VicentaLakin
The head of the grass is the name of the Shanghai people for gold florist, with its original name, as the leaves are called three-legged, three-leaved, with a reverse heart shape, a slightly round or dim in the upper part, with a thick green surface of the leaves, a very short truncheon, its roots and branches. The origin of the Shanghai people's herbiving: "Shanghai County's Bamboo Word, 8 Years old" has been documented in gold florist: "Goldflowers enter rice powder, grassheads grow. Qing Dynasty appears in Shanghai's restaurant. For almost a hundred years, it has been famous. It's made with green head and green leaves, hot and hot oil. It's green and soft and obnoxious. This is the most popular specialty in Shanghai. Fresh grassheads are removed from the green leaves long by the head, decorating, cleaning and drying. When the boiler is hot with a fire, when the oil is boiled with pork, when the straw is thrown in, when the fire is hot, and when the frying pan is turned upside down, it is so hot that the head is evenly heated, sorghum, sugar is so soft as to make the head soft and green, and the pot is made, and it is spread over the plate. Benefits of herbivorous head: Frequent consumption of herbicide balances the acid alkalin value in humans。
Recipe Recommendations
- grass head 300 grams
- yellow wine appropriate amount
- white sugar appropriate amount
- salt appropriate amount
Steps for The vanilla head
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Material for preparation: grass, yellow wine, sugar2
Practice 1: Fry and heat in cooking oil
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Two, when the oil burns into the grass
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Three, pour it fast. Two spoons or so
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Four, pull in a little bit of sugar, about a second spoon
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Five, the grass is soft, a little salt can be added when it's greenThe vanilla head Make Tips
1. When selecting alfalfa, choose ones with tender stems and leaves for a better texture. 2. The stir-frying process should be short, with high heat and quick movements.