Jelly Drenched Bamboo

Name: Jelly Drenched Bamboo
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g asparagus; 10g Vegetable oil; 5g starch; 30g Abalone sauce; 10g garlic

by Oo妖妖o

5.0 (1)

Favorite

7

Difficulty

Easy

Time

30m

Serving

2

"Qingye drenched with green bamboo", at first glance, thought it was made of precious materials. In fact, it has a down-to-earth name, "XO abalone sauce with asparagus". It’s just that when making this dish, I’ve been thinking about how to give it a tall name, and it’s not in vain that the finished product of this dish is so fresh and refined. I wonder if this will confuse a lot of foodies? Then add a note on the food road. "Cuizhu" is not made of bamboo for cooking, and "qiongjiang" is not a good wine, just like "ants on the tree" without ants. Haha. A small fresh and nutritious dish at the end of spring and summer solstice ---- Qiongye drenched with green bamboo is used as a metaphor for "qiongye", because the sauce is transparent, although it is not jade, it is also very beautiful. Therefore, it is named "Qing Jiang". Asparagus is used as a metaphor for "Cuizhu", just because it is like a bamboo, it is section by section, and the color is green and eye-catching, so I named it "Cuizhu". The little girl has such a level of education, she can only win everyone a smile. If there is something wrong, I hope to ask more, and the girl must study with an humility.

Ingredients

Jelly Drenched Bamboo

1. The asparagus is peeled and cut into equal length sections with a planer, and then cleaned

2. Boil a pot of water, bring to the boil, add some salt to the pot, pour the asparagus, and then drizzle with a few drops of oil

3. Boil for about 5 minutes, remove and put in a plate of cold water filled with clean edible water, soak for about 2 minutes, then take out the asparagus and put it on the plate.

4. The garlic is peeled and flattened

5. Mix 5 grams of starch with water

6. Heat oil in a pan, then add garlic and saute for about 1 minute

7. Add XO abalone sauce and mix well

8. Pour in starch water and bring to a boil

9. Cook the sauce until it's a bit sticky but fluid, then turn off the heat

10. Strain the residue with a sieve and pour the sauce on the asparagus.

11. Meimei on the table

Tips:
1. The reason for the peeling of aloe vera is that the meat can be eaten directly, and the meat will be more tender and refreshing. If there is skin, the taste will be more old;
2. The asparagus should not be cooked for too long, otherwise it will become soft and lose its taste;
3. There is no need to add salt during the process, because XO abalone juice already has a salty taste. If you want to add, you should add the flavor and then add it as appropriate;
4. Don't throw away all the skins of asparagus, leave a few nice ones and clean them. Then, after the asparagus is cooked, put it in hot water and burn it, and then put it on the plate with the asparagus.