Tender and young leaves can be stir-fried with mushrooms, stir-fried with meat or sweet and sour stains, can also be blanched and cold, or to do platters, hot pot ingredients, can also be put into the ginger foam, garlic and other seasonings stir-fried, but also to make stuffing, make soup. The leaves are lubricated, the stem is crisp, and the flavor is unique. When cooking, first use boiling water to kill the green, then add garlic, soy sauce, sesame oil, etc. can be eaten. Cold food first salt treatment for half an hour, and then pour off the brine, add sugar and vinegar can be; fried food mixed with fermented bean curd, sand chili sauce and other condiments, the flavor is better. It is wild strong, room temperature can be fresh storage 4-7 days without discoloration, does not rot, is currently the most ideal nutritional health care vegetables. Cold Guanyin vegetable

Main ingredient: 400 grams of purple back asparagus.

Accessories: cooked ham 50 grams.

Seasoning: 2 grams of refined salt, 4 grams of chicken essence, 4 grams of ginger, 40 grams of sesame oil.

Method:

(1) clean the purple back of the sunflower, with a knife into two sections.

(2) cut the ham into pieces; ginger washed and cut into pieces to be used.

(1) frying pan on the fire, scooped into the water to boil, into the purple back of the sunflower blanching, and then fished out, rinsed with clean water to cool, squeezed out of the water and cut into fine powder, into a bowl.

(2) bowl with salt, chicken essence, ginger, sesame oil, mixing well on the plate, and finally sprinkled with ham is complete.

The key to production:

(1) the purple back of the sunflower into the boiling water pot scalding time should not be too long.

(2) Do not squeeze out the water completely.

Finished product features:

Tender and crisp, savory flavor.