1. The asparagus I bought this time is very fresh, and the price is considered close to the people, it looks like less than ten yuan a catty. This one is about 8 yuan.
2. Cut into two sections. The head is tender and does not need to be peeled. Just wash it off, and scrape off the crust on the slightly old roots.
3. Add water to the soup pot, add a little salt and vegetable oil, boil, add the asparagus water for about 1 minute, not too long, or it will spoil the crispy taste.
4. Take out the blanched asparagus, let the water cool, drain the water, put it on a plate, mash the garlic and put it on top, and put all the spices on it.
5. Heat up the wok, add the blended oil and sesame oil to heat and pour it on top of the asparagus. You will hear a thorn, and the aroma will come out. The delicious asparagus is ready. I like to add some sesame oil. The cold dish will be very fragrant and delicious. You don’t need more, just a few drops.
Tips:1. Do not blanch the water for too long. Add the asparagus to the boil and boil again for 30 seconds to keep the crispy and tender taste.
2. Add a little salt and oil when blanching the water to keep the emerald green color.
3. The salty taste of light soy sauce is enough, no need to add salt.
4. Don't omit the sesame oil when pouring the hot oil at the end, it will be really fragrant and delicious.
