Red oil tempeh and acanthopanax

Overview

It's drizzling outside the window, today is Mother's Day! I wish all mothers and fellow women to receive sincere gifts and happiness. The most unique and rich-flavored cold dish. Acanthopanax, fresh and delicate wild vegetables, has a slightly astringent and bitter taste. Cool and cool. In traditional Chinese medicine, Acanthopanax has the effect of softening blood vessels

Tags

• hot dishes
• acanthopanax
• balsamic vinegar
• black soybean
• coriander
• dried red pepper
• fried sesame seeds
• light soy sauce
• red oil
• sugar
• minced garlic

Ingredients

Steps

1. 1 Acanthopanax senticosus, remove the old stems from the front and clean them. Wash two or three coriander stalks, two cloves of garlic, and saute sesame seeds until fragrant and set aside.

   

2. 2 Heat hot water in a pot, blanch the vegetables, and then rinse with water. . Note that the stem part of Acanthopanax is slightly hard, put it first and then the leaves.

   

3. 3 While the vegetables are waiting for blanching in the pot. Chop the minced garlic, put it in a small bowl, add light soy sauce, balsamic vinegar, sugar and MSG to make a bowl of juice. Then chop the tempeh and cut the coriander into sections.

   

4. 4 Turn on the heat, scoop a few spoonfuls of red chili oil into the cold pot, fry the tempeh and dried red pepper over low heat until fragrant. Pour the fried black bean sauce into the bowl of red oil.

   

5. 5 The next step is to use chopsticks to place the acanthopanax on a plate, sprinkle with sesame seeds and chopped coriander, and mix the sauce from the seasoning bowl evenly into the dish. Complete