Fleece-flower Root in Cold Dressing
by Xuan Xuan Yiyi
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Cut garlic into puree.
2. Cut the sharp pepper into circles.
3. Put the tip of Polygonum multiflorum into clear water, add a spoonful of salt, soak for 5 minutes to wash.
4. Remove after washing.
5. Boil water in a pot, pour the tips of Polygonum multiflorum and cook for 3 to 5 minutes, then remove the cold water.
6. Drain the water.
7. Pour the hot peppers into a small bowl, add salt, monosodium glutamate, soy sauce, light soy sauce, vinegar, and minced garlic in turn, stir well and marinate for 8 minutes (marinate the spicy flavor of the peppers).
8. Pour the pickled peppers on the fleece-flower root and mix well when eating.
9. Finished picture.
Tips:1. My fleece-flower root is more tender from the mountain, and it is also sold on the street! If it is too long, it can be cut into sections.
2. You can change the seasoning according to your own taste, but you have to pass the water first.
