Chinese Food
A perfect combination of winter bamboo shoots and Artemisia. This emerald double silk awakens spring in my taste buds.
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After the rainy days for several months, Zhoushan finally ushered in the sun for a long time. All things recovered and the weather warmed up. Together with the whole heart, it became warm. Of course. For a qualified eater, spring is a good time for all things to wake up. It's a good time to eat vegetables. It's the most important thing to let go of in spring. It must be winter bamboo shoots. It's thick and fleshy. It's fresh and crisp. It's also a little sweet. With the unique fragrance of Artemisia, it can wake up spring in the moment of entrance.
Cooking ingredients
Cooking Steps
Step1:Here are the ingredients we nee
Step2:Artemisia washing and cutting sectio
Step3:When the water boils, cook it until it break
Step4:Take out the ice water. Keep the color green. Keep the color green. Taste crisp and tender
Step5:Wash and peel the winter bamboo shoots, and then boil them in boiling water in the pot. When they are done, remove them and set them into thin silk
Step6:Dice the canned Flammulina mushroom. (it can also be cooked with fresh Flammulina mushroom
Step7:Three ingredients in a bowl. A teaspoon of sal
Step8:One teaspoon chicken essence, proper amount of sesame oil, mix wel
Step9:Is it simple and refreshing.
Cooking tips:If the Flammulina mushroom is cooked with fresh Flammulina mushroom, it's OK. There are skills in making delicious dishes.
