1. The lower stems of the purchased Houttuynia cordata have the hairy roots removed from the nodes. This houttuynia has very few roots. I don't know if the roots have been treated separately. Basically, they are branches and leaves, which are cleaned repeatedly. Garlic peeled and washed
2. The washed houttuynia cordata has long roots that can be cut into sections, and cut into small sections of about 3 cm. The grass without roots can be eaten directly
3. To get rid of the strong smell of houttuynia, you need to boil a pot of hot water, wait until the water is boiled, pour some white vinegar into the pot, then add some salt, and finally add the houttuynia to blanch and scald Just one click, don’t blanch it
4. Soak the blanched houttuynia cordata in cold water for a while to help remove the smell, and then remove the water to control
5. Pat the garlic, then chop
6. Take a large pot, put in the Houttuynia cordata that controls the water, and add the garlic
7. Add balsamic vinegar and light soy sauce to taste, add more vinegar to taste. If you like, you can fry some chili oil. Add seasonings according to your personal taste.
8. Serve the plate and serve to the table. It can also be served cold with some other ingredients, but the original houttuynia cordata can exert its maximum nutritional effect.
Tips:1. Those who can accept the fishy smell can not be blanched. On my way back, the restaurant made houttuynia cordata that is not blanched. Northerners are not used to eating it. Southern students think it is delicious.
2. Add more vinegar and garlic to the cold houttuynia, appetizer and remove the fishy taste. You can add some chili oil if you can eat spicy food. The seasoning can be added according to personal taste.
