[sichuan Cuisine]-green and Red Millet Spicy Convolvulus
1.
500 grams of fresh water spinach.
2.
Use your hands to select a water spinach into 2 long sections, and then wash it for later use.
3.
7 green and red chaotian peppers each, cut into small circles, 5 cloves of garlic mince and set aside.
4.
After the water in the pot is boiled, add a spoonful of salt and vegetable oil, put the water spinach in the boiling water for one minute and immediately pick it up to drain the water, and let it cool for later use.
5.
Adjust the juice: Use a small bowl of hot water to pour on the green and red peppers to bring out the spiciness, then add salt, sugar, and chicken powder while hot and mix thoroughly. After cooling down, pour in the appropriate amount of sesame oil and pepper oil.
6.
Finally, add the minced garlic and mix thoroughly.
7.
Turn on a low heat, sauté fragrant white sesame seeds in a pan and set aside.
8.
Finally, pour the mixed juice on the cold water spinach, mix well, and sprinkle with freshly fried sesame seeds!
Tips:
1. If time is not tight, put the mixed water spinach in the refrigerator for a while, and the taste will be better!
2. The key to making this dish is the freshness of the ingredients. Today's water spinach is sold by farmers now. It is very tender and there is basically nothing to choose and throw away.
3. Use hot water to make the millet spicy, and the taste will choke out quickly, so that it will have a strong taste without putting too much chili! Remember to add minced garlic after letting cool, so as to maintain the aroma of garlic!
4. Be sure to pay attention to the time when watering, and control it within one minute!
5. Pepper oil and freshly fried sesame seeds are indispensable, and the taste will be even higher!