Cold Peony Chlorophytum

Name: Cold Peony Chlorophytum
Total time: 5 min
Yield: 1
Cuisine: Chinese
Ingredients: 3 pcs Garlic cloves; 1 shallot; 2 tablespoons Soybean oil; 4g salt; 3g brown sugar; 1 tablespoon Tahini; 10ml Vinegar; 10ml sesame oil; 3g Chicken Essence; Some water; 100g Peony Chlorophytum

by Sister Du's Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

1

I bought this dish from the supermarket. The supermarket said it was Tianqi. I was misled and thought it was Tianqi. Some vegetable farmers also say that it is Andrographis paniculata. In fact, it is a peony spider plant. When the leaves are cut into the soil, the peony spider plant grows out. It is a kind of flower and its leaves are edible. Chlorophytum peony is rich in nutrients. It has a good health care effect on various organs of the human body. In addition, it can also prevent the incidence of macular degeneration and cataracts in the eyes. People who use computers and overwriting frequently can maintain their eyesight. There are benefits that cannot be underestimated.

Cold Peony Chlorophytum

1. Plant a plate of peony spider plant and pick its leaves from time to time to eat.

2. The peony spider plant leaves are ready, garlic cloves and green onions are prepared.

3. After washing the peony spider plant a few times, put it in water, soak it in some salt and wash it again.

4. Water-control peony Chlorophytum leaves, chopped green onion and garlic.

5. Pour water into the pot, add soybean oil and salt to a boil.

6. After the water is boiled, add the peony spider plant leaves to blanch the water, stir a few times with chopsticks to remove the water control.

7. Put the chopped garlic and chopped green onions into a bowl, add all the above seasonings and stir, and finally add the special sesame sauce to make the juice, the taste is very fragrant and delicious.

8. Add the adjusted juice to the leaves of Chlorophytum peony, stir evenly, the taste is smooth when you eat, and the family loves it.

Tips:
1. Add 2 tablespoons of soybean oil and a small amount of salt before blanching, so as to keep the leaves greenish after blanching.
2. Don't blanch the water for too long. Stir it for a few times and remove the leaves when they are slightly soft.
3. It's autumn now, do not use cold water after blanching, it is still warm when eating.