Acanthopanax senticosus with black bean sauce-You Are Foodie

Acanthopanax senticosus with black bean sauce

It drizzles outside the window. Today is mother's Day! I wish all mothers and female compatriots a sincere gift and happiness.It is the most distinctive and full-bodied cold dish. Acanthopanax senticosus, fresh and tender wild herbs, has a bit of astringent bitterness. Cool and cool. In traditional Chinese medicine, acanthopanax senticosus has the effect of softening blood vessels

Main Ingredients

Acanthopanax senticosus 500g

Auxiliary Ingredients

Fried Sesame Two tablespoons
capsicum Two or three
Minced garlic Two teaspoons
coriander A moderate amount of

Spring is the season when all kinds of wild vegetables come on the market.. Ferns, sprouts and celery can be dipped in sauce. When used in such a cold mix, it feels like another kind of small fresh, healthy and rural atmosphere.

Step 1 . 1 Acanthopanax senticosus, remove the previous section of the old stem and clean it. Wash two or three corianders, two cloves of garlic, and stir fry sesame seeds until fragrant.

Step 2 . Boil hot water in a pot, blanch vegetables, and then rinse with water.. Note that the stem part of Acanthopanax senticosus is slightly hard, and put it first and then put the leaves.

Step 3 . 3 While waiting for cooking in the pot. Chop the chopped garlic, put it in a small bowl, add the soy sauce, vinegar, sugar, and MSG to make a bowl of juice. Chop up the lobster sauce and cut the coriander into sections.

Step 4 . 4 Open the fire, ladle a few spoons of chili oil in a cold pot, and fry the lobster sauce and dried red pepper slightly over low heat. Pour the fried red soy sauce into a bowl of juice.

Step 5 . The next step is to put Acanthopanax senticosus on the plate with chopsticks, sprinkle sesame and coriander powder, and mix the sauce bowl juice evenly in the dish. complete

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