Do you blanch fried flower branches? Most people do it wrong, no wonder it's not new, Taiwanese chefs are here to teach you

  

Huazhi is commonly known as squid, cuttlefish or cuttlefish, and "fried Huazhi" is a famous delicacy in Taiwan's Shilin Night Market. This snack is tender and refreshing, salty and slightly sweet and sour, and the flower branches are soft and tender. It is made with fresh flower branches, bamboo shoots and carrots, then stir-fried, thickened with sauce, and seasoned with vinegar and sugar.

【Stir-fried flower branches】

Ingredients: 200 grams of flower branches, 100 grams of carrots, 100 grams of okra, 1 white section of green onions, 5 grams of ginger, 2 cloves of garlic, 1 green pepper, 1 red pepper

Make:

1. Preparation

1. First put the carrots and okra in boiling water, pick out the okra first when the water is slightly bubbling, and pick out the carrots when the water is boiling.

Cut the carrots and green peppers into diamond shapes, cut the okra diagonally into sections, cut the garlic from the middle, cut the wide strips diagonally, slice the ginger and cut the red pepper into rings.

2. Cut the flower branches, clean them, and draw them horizontally from the long side, and draw them with a straight knife from head to tail, from right to left, but do not cut off each knife.

Then divide the flower branch pieces into two, or three, take a piece and cut a double flying knife, or a double swallow knife, that is, the first knife is not cut off, and the second knife is cut. Cut from left to right.

2. Stir-fry

1. Pour oil into the pot, no too much, about 20 grams, first add green onions, ginger, garlic, green peppers, red peppers and turn twice to make the fragrance.

2. Then stir-fry the cut flower branches.

3. Pour in the rice and sprinkle 3 tablespoons to turn it over, then add salt, sugar and pepper to taste.

4. Blanch the carrots and okra and stir-fry.

5. Drizzle half a bowl of water starch juice. Note: A little bit of starch here is fine, because okra has more mucus.

6. Drop a few drops of sesame oil before cooking, drizzle some balsamic vinegar, not too much vinegar, otherwise it will be black, and don't add it too early, the fragrance will evaporate, leaving only a sour taste.

Small Whispers:

Rice wine is often used in Taiwanese cuisine.

The side dishes can be adjusted on their own.

This is a quick dish, the ingredients are ready, and it takes 3-5 minutes to stir-fry in the pan.

Drizzle some balsamic vinegar before cooking, but not too much vinegar, otherwise it will be jet black, and don't add it too early, the fragrance will evaporate, leaving only a sour taste.