[Crossdressing heart lotus]_Crossdressing heart lotus _ practice Daquan _ production method

[Crossdressing heart lotus]_Crossdressing heart lotus _ practice Daquan _ production method

Andrographis paniculata will not be unfamiliar to everyone. Today, a new way to eat andrographis paniculata is to carefully eat it. This eating method has also been recommended by gourmet experts. In addition, the experts also detailed the recipepractice.

First, the practice of cold-piercing heart lotus 1, wash and remove the old stems and leaves.

The water in the pot is boiled, half a spoonful of oil is dripped into the water, half a spoonful of salt is poured, and the andrographis paniculata (see the leaves become dark green in the water, remove them immediately.

Green leafy vegetables should not be left in the water for too long).

2. Drain the water in the drain basket. For better taste, put it in the refrigerator for a while to cool down.

Children’s shoes without a refrigerator can be learned, and fans can quickly cool down, which is quite useful.

3, garlic, ginger, dried peppers are cut into pieces, the finer the better.

4. Squeeze the cold andrographis paniculata to remove some water (remove the bitterness), then put it in the pot with ginger garlic pepper, pour salt, sugar, sesame oil, cold vinegar, chicken essence and mix well until the last flavorReady to load.

Second, cold dressing heart lotus / more practices 1.

Remove the old leaves of Andrographis paniculata, and wash and control the dry water 2.

Mix sesame sauce, salt, vinegar, monosodium glutamate and water into a bowl of sauce 3.

Put water in the pot and blanch the andrographis paniculata after boiling.

After the hot Andrographis panicum was cooled with cold water, pour the juice on top, add garlic, and mix well. The method of cold torching and pannus Step 1 is to prepare the raw materials: Wash the Andrographis, Ginger, Ripe Black Sesame, Millet Pepper,Garlic and shallots.

2. Add an appropriate amount of water to the pot and boil.

3, Andrographis paniculata into the pot and simmer water.

4. Remove the water-washed Andrographis paniculata after cooling the water, squeeze the water, add the sliced spring onion, ginger, garlic slices, millet pepper rings, season with sesame oil, salt, vinegar, and sprinkle with black sesame seeds.

Tip # 1, and remove the cold water immediately after the Andrographis paniculata water, so that the color of the Andrographis paniculata can be kept green and the taste is crisp and tender.