Four Seasons Recipe｜One of the best appetizers for summer vacation / Stir-fried flower branches

Speaking of flower branches, I seldom buy them for cooking in the four seasons. The reason is that they are very fishy and time-consuming to process. However, because the taste is tender and crisp after completion, and the color is bright and beautiful, it has always been one of the common ingredients for fried three fresh food. However, since the action of removing the fishy smell is essential, the preparation work before cooking takes a little more time.

Spicy fried seafood has always been a favorite type of cuisine for the little nurse, so she has relatively high requirements for such ingredients. Once, we went to a Thai restaurant in Shin Kong Mitsukoshi for dinner. She ordered a dish, and there was seafood she liked. When the restaurant served, we happily ate it, but almost scolded!

There are flower branches in the side dish of that dish, but the bite is like a rubber band. It is super elastic. It is not easy to bite it. Imagine that an adult can bite the food constantly. If you eat it for children or older people, What are the consequences?

For this matter, the little nurse never forgets, and so do I.

For a "basically qualified" chef, the first priority is to master the cooking of ingredients, and then the mastery of time and maturity. Because some ingredients are cooked for too long, they will be overcooked, and if they are cooked for insufficient time, problems are likely to occur. Therefore, if you do not know enough about the ingredients, or you forget which ingredients are in the pot in a hurry, or you place the wrong order, then It can make the whole dish lose its luster.

That's the case with the rubber band flower branch that the little nurse can't forget.

 Ingredients: Onion, ginger, garlic, pepper, oyster sauce (or ointment), soy sauce, black vinegar (optional), sugar, salt, rice wine, pepper, nine-story tower, two medium-sized flower branches, boiling water 600CC

practice"
1. Wash the flower branches, remove the film and hard tissue, cut the flower knife, and cut it into 0.5 cm thick slices 2. Take the pot and put in 600CC water, add ginger and green onion 3. After the water is boiled, let it stand for 2 minutes, add rice wine Soak half a bowl with the cut flower branches for 60 seconds 4. At the same time, boil the water, cut ginger slices, scallions, peppers, and prepare the relevant seasonings 5. Once the 60-second timer is up, filter out the flower branches and ingredients 6. Remove the oil from the pan , heat the pot with cold oil, put ginger slices in the pot and sauté until fragrant, and then add the shallots, peppers, and garlic (can be more)
7. Stir fry the ingredients on medium and low heat, pour the flower branches into the pot and stir-fry, add in soy sauce, oyster sauce (oyster sauce), black vinegar (optional) and stir-fry on high heat. , Stir-fry with nine-layer tower leaves 9. Sprinkle a little pepper powder before serving, and serve

Summarize"

Step 2 is mainly to remove the fishy smell. After boiling the water, let it stand for 2 minutes to cool down the water, and then put the flower branches and rice wine together in hot water of 8-90 degrees and soak for 1 minute, so that the flower branches can be soaked preliminarily. Therefore, when I stir fry quickly, I can shorten the cooking time and let the good ingredients come to the table immediately.

This dish was never used by the little nurse to accompany rice, but was a side dish she loved very much.

Tomorrow will be the 24th solar term in the big heat. Get ready, a glass of cold beer is quite suitable to match, but please remember not to drive after drinking!