Bracken Fiddlehead

Name: Bracken Fiddlehead
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 600g Bracken; 5 cloves garlic; 1 teaspoon Soy sauce; 5 slices ginger; 3 pcs Millet spicy; 2 teaspoons Vinegar; 1 teaspoon Steamed Fish Soy Sauce; 1/2 teaspoon Oyster sauce; 3 capsules Chicken Essence; 1 teaspoon sesame oil; 1 teaspoon Cooking oil

by The afternoon sun under the lemon tree 9299

4.7 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

Pteridium aquilinum leaf buds and tender stems are rich in nutrients and rich in vitamins needed by the human body. Per 100 grams of fresh food, Pteridium aquilinum contains 0.43 grams of protein, 0.39 grams of fat, 3.6 grams of sugars, and 0.45 grams of organic acids. The processed fern The taste is fresh, fragrant and smooth, mixed with seasonings, cool and refreshing, it is a typical green food. Cold dishes are an indispensable and fascinating class of dishes in modern banquets. Its craftsmanship has a long history and civilization. It is an important content in Chinese cooking culture. It promotes the development of Chinese cooking culture and has played a role in the process of world cooking culture. Plays a pivotal role. Today, the editor brings you cold braised bracken, hoping to help you. If you like the editor’s article, remember to follow the editor and forward it! thank you all!

Bracken Fiddlehead

1. Remove the unbloomed leaves of the freshly picked fern that are rolled up, and then remove the aging fiber underneath.

2. Then blanch the bracken with boiling water again. After the water cools slightly, remove and scrub until the surface is free of fluff. Use a toothpick or needle to pick the bracken from the middle into two strips.

3. Add cold water to the pot to boil, then lower the picked bracken into the pot, blanch the bracken for three minutes until the bracken is fully cooked, take out the cold water, drain the water and set aside.

4. In the process of blanching the bracken, cut the garlic into minced garlic, slice the ginger into minced ginger, and cut the spicy millet into sections for later use.

5. After boiling the water in the pot, add edible oil, hot oil, add millet spicy, stir fry on low heat, add minced garlic and minced ginger, stir fry in turn, add salt, light soy sauce, steamed fish soy sauce, vinegar, oyster sauce, chicken essence and stir fry Turn off the heat after 10 seconds.

6. Pour the drained bracken into the soup in the pot and stir well, then add sesame oil and stir well.

7. After mixing evenly, out of the pot, a delicious cold bracken is ready, I hope everyone will like it. Have you learned it? Give it a try as soon as possible. If you have any good suggestions or different views on the editor’s approach, please leave a message to the editor. Thank you. Remember to follow the editor and forward the works of the editor. The editor will continue to provide you with food tutorials, and your support will be the biggest motivation for the editor.

Tips:
1. Fresh vegetables must be selected for cold dishes. Rinse several times with clean water. The knives and cutting boards for cold dishes should also be disinfected with boiling water. You cannot cut raw meat or other unscalded ones. Knife to cut the cold dishes.
2. When mixing cold dishes, use clean chopsticks instead of hand mixing.
3. The bracken is blanched in boiling water before eating, and then immersed in cold water to remove the odor.