Asparagus

Asparagus

1. To prepare the raw materials, buy asparagus of uniform thickness.

2. When processing the asparagus, I used a knife to cut off the old white skin on the roots. Mine is relatively tender and I didn't deal with it much. Peel the garlic and wash, cut into thin slices, wash the millet spicy and cut into small circles.

3. Boil a pot of boiling water, add a little oil and salt after the water is boiled.

4. Add the asparagus and boil the soup for about a minute.

5. Take out the asparagus, cool it in water, and place it on a plate.

6. Top the asparagus with chopped garlic and pepper.

7. Prepare a small bowl, adjust a bowl of sauce at the ratio of oil consumption, steamed fish soy sauce and water 1:2:2, add a little white sugar, and mix well.

8. Bring the sauce to a boil and pour it on the asparagus.

9. Pick up the pot, heat up the oil, pour it on the asparagus, and it will start to crackle~

10. A beautiful plate of asparagus with sour oil can be served~

Tips:

1. When buying asparagus, look at the roots. There are less white roots, because the roots are relatively old and need to be peeled off to eat. Second, look at the tips of the shoots. The buds of the shoots must be firm and tender. Thickness, uniform thickness of asparagus, the best diameter of 1-1.5 cm.
2. After blanching the asparagus, float it in cold water to maintain its emerald green color.