How to cook Houttuynia cordata cold salad, how to cold Houttuynia cordata

Cold salad with Houttuynia cordata.

Raw materials, fold the ears, remove the roots and cut them off! Cut off! Cut off! Note that this is truncated. Do not cut with a knife. The taste of the knife will change. Wash and put on a plate and prepare.

Ingredients: A handful of fresh Houttuynia cordata. (This season, a lot of wild ones can be picked by yourself or bought by yourself.)

It's very cheap, 3 yuan a pound for a big bag. At the same time, we can divide it into two parts: roots and leaves. Personally, I like to eat the leaf part with a little root, that is, the upper part of the purple golden cow, which is more delicious and crispy), a spoonful of cooked chili, a spoonful of cooked peanuts, a spoonful of peppercorn noodles, sesame oil, a little vinegar, a little sugar, a little green onion, ginger and garlic, and a little soy sauce.

Fold the root of the ear. Foodstuff.

300 grams of broken ears (Houttuynia cordata).

Seasoning: 1 teaspoon chicken essence 1 teaspoon sugar 1 teaspoon Sichuan pepper powder 2 tablespoons soy sauce 2 tablespoons balsamic vinegar.

30g ginger, 30g garlic, 40g chili powder, appropriate amount of salt, 1 coriander, 2 shallots.

Step 1: Wash the folded ear roots to remove the old roots. Cut into small pieces of about 4 cm, put in a large bowl, add some salt, mix well, and let stand for 15 minutes.

Step 2: Add various seasonings, mix the seasonings and purple beef root evenly and enjoy.

Ingredients: Houttuynia cordata 300g.

1 green onion light soy sauce to taste.

Vinegar to taste Salt to taste.

Pepper to taste.

Sesame oil to taste.

Sichuan pepper oil to taste.

1 clove of minced garlic.

Chili oil to taste.

Steps: 1. Wash the houttuynia cordata.

2. Select a 4 cm segment for standby.

3. Put water in a pot and bring to a boil, blanch the houttuynia in the pot for 1 2 minutes.

4. Control the dry water and put it on a plate for later use.

5. Put all the ingredients on top of Houttuynia cordata and mix well to taste, and finally sprinkle with chopped green onions.

Tips: It is not easy to blanch the water for too long, so as not to affect the taste if it is too soft.

Ingredients: Houttuynia cordata Appropriate amount.

Chili oil to taste.

Salt to taste MSG to taste.

Sesame oil to taste.

Two cloves of garlic.

Light soy sauce and oyster sauce to taste.

Vinegar to taste Steps:

1. Appropriate amount of Houttuynia cordata to remove the old roots.

2. Add a small amount of salt to the water and soak for ten minutes to rinse well, do not rub. Marinate for 10 minutes.

3. Remove the excess water and add the chopped garlic.

4. Add chili oil, salt, monosodium glutamate, light soy sauce, oyster sauce, sesame oil and vinegar to taste.

5. Mix well.

6. Serve on a plate.

Tip: Soaking in water for more than 10 minutes can reduce the fishy smell of Houttuynia cordata.

Ingredients: Houttuynia cordata seasoning: salt, soy sauce, vinegar, sugar, chicken essence, red oil, dried chili pepper Method: 1. Pinch off the old roots and whiskers of Houttuynia cordata, leave tender white roots and leaves, wash them with water several times, wash them to remove sediment, soak them in cold water for 10 minutes, remove the dry water and set aside;

2. Cut the dried chili pepper into sections, fry it in warm oil until crispy and fragrant, and pour it into a bowl with the oil for later use;

3. Put Houttuynia cordata in a basin, add salt, soy sauce, sugar, vinegar, chicken essence, red oil, and fried chili oil, mix well, and serve.

Features: Sour and spicy slightly sweet, light and refreshing, it is a good dish on the summer table.

Ingredients: 300 grams of Houttuynia cordata.

Excipients: 2 millet peppers, 30 grams of fried peanuts, 20 grams of garlic, 3 corianders, 10 ml of soy sauce, 20 ml of balsamic vinegar, 5 grams of chili powder, 2 grams of sugar, 3 grams of refined salt, 10 ml of oyster sauce, 30 ml of cooking oil.

1.Prepare a handful of Houttuynia cordata and try to choose the one with fat and tender roots.

2.Remove the roots of Houttuynia cordata, and if you are too old, you can just pinch it off.

3.Cut the cleaned Houttuynia cordata into small pieces, add refined salt and grasp it with your hands, and marinate for 5 minutes.

4.In the middle of pickling, peel and crush the cooked peanuts, chop the millet pepper and garlic, and wash and chop the coriander.

5.After squeezing out the water, add soy sauce, refined salt, sugar, and add minced garlic, millet pepper and chili powder on top.

6.Pour cooking oil into the pan and bring to a boil until piping hot, then turn off the heat.

7.Pour chili powder and minced garlic over hot to bring out the aroma.

8.Next, add the balsamic vinegar, chopped peanuts and chopped coriander.

9.Stir well, let stand for 5 minutes, put in a bowl and enjoy.

Blanch the cordata salad in boiling water for five minutes. Houttuynia cordata is also known as folded ear root, it is mostly common in Sichuan, it can be eaten after cold dressing, first soaked in salt water for 15 minutes, washed Houttuynia cordata can be scalded with boiling water for 5 minutes, which can not only remove the fishy smell, but also play a role in disinfection and sterilization. It should be noted that the cold salad Houttuynia cordata should be made of lighter Houttuynia cordata, so that it tastes tender and easy to chew.

How to choose Houttuynia cordata:

1.Looking at the leaf color, fresh Houttuynia cordata is not common in the market, because it is only available in a specific season, the upper color of the leaves is green, and the color of the lower leaves is mostly purple-red.

2.Observing the shape of the leaves, the shape of the high-quality fresh Houttuynia cordata leaves is heart-shaped, with a slightly pointed top, slightly rounded bottom, and the petiole is elongated, and the lower petiole has fibrous roots.

3.Observe the thickness of the leaves, you should choose Houttuynia cordata with thick leaves, because the nutritional value and medicinal value of Houttuynia cordata are higher.

4.Smell the smell, *** Houttuynia cordata has a strong fishy smell, which is why it is called Houttuynia cordata, and the inferior Houttuynia cordata will not smell so strong.