Cold Peony Chlorophytum
1.
After washing the peony spider plant, pinch it into small pieces.
2.
Pour clean water into the pot, turn off the heat when there are small bubbles, pour the peony spider plant into the blanching water, remove the controlled water and set aside.
3.
Add a little salt to the garlic and mash it into a garlic paste.
4.
Take a clean bowl, pour in an appropriate amount of soy sauce and a little vinegar.
5.
Add a little refined salt and stir into the sauce.
6.
Pour the mixed juice into the container with the peony spider plant.
7.
Dig in the garlic paste and mix well.
8.
Add appropriate amount of oil to pour the chili, and mix well.
Tips:
1. Green leafy vegetables should not be blanched for too long.
[Peony Chlorophytum] Also known as Heart Leaf Ice Flower, Sun Rose, French Chlorophytum, Dew Flower, etc., it is native to South Africa.