Jinping Burdock
1.
Prepare all materials;
2.
Peel the burdock, shred it, and soak it in the white vinegar water prepared in advance for 15 minutes. Japanese ingredients are sharpened like a pencil. If you can’t make it well, you can just cut them into thin filaments. The ratio of white vinegar to water is 100cc clear water + 3cc white vinegar. If it is really troublesome, just use clear water.
3.
Peel the carrots and cut into thin strips, and remove the seeds of the red pepper and cut into circles. The carrot shreds can be slightly thicker than the burdock shreds because the carrots will become soft after frying;
4.
Soak the burdock, drain the water and set aside;
5.
Pour sesame oil into the pot and heat it over medium-low heat;
6.
When the oil is warm, pour in the burdock shreds, stir fry on medium-high heat, until the burdock is evenly coated with sesame oil and slightly softened;
7.
Add the carrot shreds and chili and continue to fry for a while until the carrots are soft;
8.
Add mirin, soy sauce and sugar in turn;
9.
Stir-fry evenly until the juice is collected;
10.
Put it on a plate, sprinkle with some roasted white sesame seeds, and you can eat it.
Tips:
1. Burdock is easy to change color and black when exposed to air, so be sure to soak it in white vinegar water immediately. At the same time, white vinegar water can also remove some of the earthy smell and astringency of burdock. In addition, do not cut the burdock shreds too thin, otherwise it will lose its taste;
2. For those who love spicy food, chili seeds are not required. Dried chili peppers can also be used;
3. If there is no mirin, you can use cooking wine and sugar instead. If you don’t have Japanese-style soy sauce, use light soy sauce or steamed fish soy sauce.
4. The sesame oil cannot be replaced by ordinary oil, and the final roasted white sesame seeds should not be omitted.
