Exercise:
1, wash lotus white and tear it into small pieces by hand for later use.
2, garlic with quasi-small tools to crush garlic.
3. Cut the dried red pepper and green pepper into small pieces with scissors.
4. When the pot is hot, add a little oil, add dried red pepper, pepper, green pepper and garlic, stir-fry quickly until fragrant, then add lotus white, continue to stir-fry, and add salt and monosodium glutamate at one time.
The practice of sweet and sour lotus white
Material: Bai Lianhua.
Seasoning: salt, monosodium glutamate, sugar, vinegar, water starch, garlic and dried pepper.
Exercise:
1, lotus white washed and cut into small pieces.
2. Mix sugar, vinegar and water starch into sweet and sour juice.
3, hot pot to oil, add garlic and dried Chili to taste, then add lotus white to stir fry, add salt.
4. After the lotus root is cut into white, pour in the sweet and sour juice.
The practice of spicy lotus white
Food and efficacy: home cooking recipes
Taste: spicy technology: fried lotus white material: main ingredient: 500 grams of cabbage.
Accessories: shredded red pepper 25g.
Seasoning: 40g of spicy oil, Shaoxing wine 10g, 20g of sugar, 20g of balsamic vinegar, 5g of refined salt, 3g of monosodium glutamate, 25g of soup, 5g of water starch and proper amount of peanut oil.
Spicy lotus white features: spicy fragrance, salty and refreshing, sweet and sour aftertaste. Teach you how to make spicy lotus white and how to make spicy lotus white.
1. Wash Chinese cabbage, cut into rhombic slices, add shredded red pepper, add Shaoxing wine, sugar, balsamic vinegar, refined salt and soup and mix well.
2. Boil the pot until the remaining oil is 70% hot. Pour the Chinese cabbage slices, shredded red pepper and seasoning into the pot, stir-fry until the Chinese cabbage is just ripe and shiny, add monosodium glutamate, pour in spicy oil and water starch, stir-fry and stir-fry, pour into a plastic drain basket, drain the remaining juice, and take out the pot.
The first method: 1. Wash and shred purple cabbage with boiling water and marinate it with a little salt for about 40 minutes. (9 pieces) 2. Wash coriander with boiling water and shred it. 3. Remove excess water from the pickled purple cabbage. 4. Add coriander, salt, a little sugar, white vinegar, Chili oil, sesame oil, pepper oil, garlic juice and a little chicken essence. 5. The second method: batching
Half a purple cabbage
Fresh cucumber
Sesame oil 1 spoon
White vinegar 1 spoon
1
Peel, wash and shred purple cabbage.
2
Cucumber should be tied, washed and shredded (self-produced without pesticides, no peeling)
three
Marinate the cabbage with salt for 5 minutes and filter out the soup.
four
Pour shredded cucumber and shredded cabbage into a large basin, add sesame oil and white vinegar and mix well. Serve.
I have a preference for purple since I was a child. I feel good when I see purple, hehe.
Purple cabbage salad is really good, crisp, refreshing and nutritious.
Because there are cucumbers in it, it smells like cucumbers and makes people have an appetite. References:
Various websites
There are still some differences.