Chinese Food
Fresh vegetables, asparagus and sashimi in summer
(153937 views)
Kwai tau. Simple and easy to make. The refreshing taste is most suitable for midsummer luncheon. Low fat and oil-free. Thin food menu is the first choice.
Cooking ingredients
Cooking Steps
Step1:Wash the asparagus. Drain the water. Peel the old roots.
Step2:Put salt in the pot. Boil the water. Blanch the asparagus and turn it into green. Put it in the ice water to cool.
Step3:Mash garlic and ginger into a saucer. Then add sugar, salt, oyster sauce, soy sauce, rice vinegar and sesame oil in turn. Mix well.
Step4:Serve asparagus on the same plate as above.
Cooking tips:1. Handle the asparagus. Hold the two ends by hand and bend them gently. After the asparagus breaks naturally, the front end does not need to be peeled. The back end needs to be peeled before eating. 2. When there is no ice water, supercooled the boiled asparagus. Drain it and put it in the refrigerator for cold storage. Take it out when eating. 3. Like to eat spicy. You can put a little oil pepper and red oil in the saucer. 4. It can also be dipped in Japanese soy sauce and mustard. There are skills in making delicious dishes.
