Chinese Food
Mixed broad bean with ear root
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It's also called Houttuynia cordata. It's also called lateral ear root in Yungui Sichuan area. It's very dark food for many people. A lot of food left yunguichuan. I can't stand the smell of broken ears. I don't understand how people like to eat things that smell so bad. In fact, it's the same as stinky tofu, bean juice, cheese and other things. It's eaten since childhood. The taste buds adapt naturally. And it can taste delicious. For people in Yunnan, Guizhou and Sichuan, the unique fragrance of broken ears is fascinating. There are roots and leaves in auricular roots. Most other places eat the roots of auricular roots. Chengdu prefers the young leaves of auricular roots. There are two ways to eat it: one is as a vegetable, the other is as a seasoning. The tender root and leaves of the broken ear root can be cold mixed. The tender root can also be used to stir fry bacon. The old root can be used to make soup. It has the effect of clearing away heat and detoxification. You can also chop the tender root and add it into the dip water. Or it can be used to make barbecue seasoning. Chengdu people like cold food
Cooking ingredients
Cooking Steps
Step1:Fold the ear roots to remove the feet and old leaves. Drain the water after cleaning.
Step2:Wash the broad bean, boil it in a boiling pot and remove it. Drain the water.
Step3:Mix the salt, soy sauce, vinegar and chili oil in the bowl. Add a little sugar to the seasoning.
Step4:Pour the sauce on the peas and the ears. Mix well when eating.
Step5:
Cooking tips:There are skills in making delicious dishes.
