The flower buds are delicious and few people don't love it. However, there are many people who don't fry, can't eat the fangs, and can't squirt the sand inside, so I use my own method. Share the recipe with everyone, and make sure you want to eat again if you eat. . .
Ginger and garlic mince, shallots, parsley, and dried chilies are cut into pieces. Wash the flowers and set aside.
Heat the pan and set it on the fire. Pour it into the flower pot and stir-fry it (without oil). Add a little water to the flower pot and open it automatically. Open one and pick one until the last one. (A lot of water will seep out during the frying process, but this water is particularly dirty and sometimes mixed with sediment)
Rinse the flowerbed of Zhangkou with running water, drain the water, heat the pot on the fire, pour the oil, sauté the ginger and garlic, pour the stir fry, add the wine, soy sauce, oyster sauce, sugar, Add a little salt and stir fry a little bit of water, add the parsley and shallots, then thicken with water starch, turn off the casserole, and serve. . .
The advantage of using the oil without first frying is that it is clean and hygienic, and you can rest assured that every meat is clean and free of mud, so who does not love such delicious food. . . Note (Scarfed such a hard-shelled dish, I will use a wok to fry, the fire is not afraid to open a big point, not willing to use a good non-stick pan, the coating scraped off the pot will be scrapped, the non-stick pan is absolutely Can not use high-fire, more than 200 degrees of fire to open up, non-stick pan life is very short, very easy to burst coating, very bad for people's body, please cook to protect your kitchen utensils!