Chinese Food
Wild Alfalfa in cold sauce
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In March of Yangchun, everything recovers. The wild vegetables in early spring are crispy, tender and refreshing. They are full of wild game. They can be compared with those in non family greenhouses. They are the best for people to taste the seasoning in spring. For thousands of years, wild vegetable has been with us. In every ordinary day, it belongs to idle flowers and weeds. It is the ornament of life. Now it's a treasure on the table. I've eaten this tender alfalfa in the hotel and I've never done it myself. Fortunately, I ate it in this season. Unusual
Cooking ingredients
Cooking Steps
Step1:Fresh alfalfa. No need to choose. Wash with water.
Step2:Water in the boiling pot. Remove the smell of grass.
Step3:Garlic, pepper powder, monosodium glutamate, salt. Shred the hot and dry skin to the middle.
Step4:Olive oil choking po
Step5:It's brilliant with a balcon
Step6:The oil choking alfalfa.
Step7:Mixed alfalfa. It's tasty. I don't like vinegar. Ha ha, some people say it's more enjoyable to eat vinegar.
Cooking tips:The sprouts of alfalfa can be eaten in these days. After the season, it's not delicious. There are skills in making delicious dishes.
