Stir-fried kidney flower boutique side dish leek scrambled eggs lettuce fried meat is cooking. I have a deep love for visceral ingredients, whether it's caviar, fish bubbles or beef offal pig brain, the higher the cholesterol, the better the taste. Among them, if the favorite is the waist flower, the waist flower is generally stir-fried, which sounds very Jianghu. Delicious, but real numbers are not easy to make.

Introduction of side dishes

The first and very important step to explode the waist flower is to punch the flower knife, which will stump many people. Cross knives are common, but I personally don't like to use them. I like to use a grain knife. Different from the cross knife, the first knife is to slice at an oblique angle of 45 degrees, and the second knife is to use a straight knife. The waist flower produced in this way, like the wheat ear, has a much larger cross-sectional area than the cross knife and is easier to cook and taste.

In traditional Sichuan cuisine, the kidney flower is fried in a pot, that is, the kidney flower is fried together with the side dishes, because the fire is relatively large, and the pot temperature can always be guaranteed, but the stove at home is not suitable for cooking in a pot, so the kidney flower will be fried to half-cooked, then the ingredients will be fried, and then the cooking will be done together. Cooking time is very fast, slow down, the waist will get old, this dish will be defeated, and the pot temperature and oil temperature will be high.

In this recipe, you use pickled ginger and pickled pepper in your own Sichuan pickles. If you can't cook Sichuan kimchi, you can consider a treasure. This recipe will be spicy, you can't eat spicy food, so reduce the amount of pepper yourself.