Folded ear root, also known as houttuynia cordata, is native to Guizhou, Yunnan, Sichuan, and other surrounding areas, and the southwest folk art is very local. For many years, everyone loved to eat this dish. Let's tell you the tips and preparation methods of this dish!
doohickey:
1, you can use folded ear roots or young leaves to cool mix, but be sure to choose fresh and tender, otherwise the taste is not good.
2. There are many whiskers at the root of the folded ear and need to be cleaned. Pinching into small pieces by hand tastes better than cutting with a knife
Ingredients: Folded ear roots.
Seasoning: cold sauce, rattan pepper oil, chili oil, garlic, chives, salt.
1, the old root of the folded ear root, must be pinched off, washed to remove sediment, soaked in cold water for 10 minutes, fished out to control the dry water, by hand pinched into small sections for use;
2: Chop chives and garlic into small pieces, chili oil, minced shallots and garlic, soy sauce, vinegar, sugar, sesame oil, rattan pepper oil and salt to mix well into the sauce.
3: Pour the prepared sauce into a container with folded ear roots, mix well and eat.
Warm tips: The root of the folded ear is cold, and people who are cold should eat less.