Cold Root

Cold Root

by GXL8728

4.7 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

Zheergen is the root of Houttuynia cordata. It is a special dish loved by local people in Guizhou Province. My brother and I, who were born there, can't do without it. More than 20 years ago, I moved to the north with my parents and never tasted it again. We have been thinking about the taste of it all the time. Later, the deceased mother planted houttuynia in the flower pond upstairs. Maybe Because of the climate, the growth is sparse, and only some leaves can be picked to relieve gluttony. As for Zheergen, there is no chance to taste it. In the previous paragraph, my brother occasionally found an online shop selling Zheergen from a local old lady on the Internet, so he bought ten catties online and specifically called me to go home to mix and taste. No, I can finally eat a big piece of it, and I have the taste that I have missed for a long time. I think, my brother, like me, the deep feeling of missing is due to missing my mother. "

Ingredients

Cold Root

1. Cut the ear roots into 4 cm long sections, wash them with clean water, let them boil in a cool white, and put them in a bowl.

Cold Root recipe

2. Wash the coriander, spread it over a cool white, cut into sections, and set aside.

Cold Root recipe

3. Prepare the seasoning as shown in the picture.

Cold Root recipe

4. Place the coriander segment on the root of the fold.

Cold Root recipe

5. Add cooking wine.

Cold Root recipe

6. Flavor very fresh soy sauce.

Cold Root recipe

7. Come on and splash the chili.

Cold Root recipe

8. With salt.

Cold Root recipe

9. Add chicken essence.

Cold Root recipe

10. Add sesame oil.

Cold Root recipe

11. Mix evenly, marinate and taste ready to eat.

Cold Root recipe

Tips:

1. If chili oil is added, sesame oil can be omitted.
2. You can use chopped pepper instead of oily pepper, or you can increase or decrease it freely according to your preferences.
3. Mix well and marinate for ten minutes. It will taste better after tasting.

Comments

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