Bitter Vegetables
1.
The bitter vegetables that are digged by hand, after removing impurities, wash it, soak in cold water for about 1 hour, and then blanch it with boiling water. The cold water is too cold.
2.
Garlic, chopped into fine pieces, pour into the blanched bitter vegetables.
3.
Add the right amount of sugar, according to personal taste.
4.
Add some light soy sauce, called soy sauce in the north.
5.
Add some oyster sauce. I like the taste of oyster sauce. First, it can make the dishes fresher. Second, especially like this cold dish, it can make the sauce better cover the wild vegetables. .
6.
Afterwards, add some homemade chili oil. . . The amount of oil must be more than the amount of chili seeds, regardless of the amount of oil poured in, because I always use olive oil as the main oil source of chili oil. . Moreover, in chili oil, there are not only chili, but also pepper, cinnamon, angelica, nutmeg, sesame and so on. . . The scent of various seasonings. . The cost is too high, it is generally not sold. .
7.
After the above steps, mix well, then pour some vinegar. For vinegar, mix dishes and like the taste of vinegar. . Enough mellow.
8.
The roots of bitter vegetables are the most powerful. They are bitter and clear the fire, but they can’t eat too much, they are heartbroken. .
Tips:
Bitter vegetables, a kind of wild vegetables, can't eat too much at one time.
