Summer is hot, come and have a plate of refreshing dishes! The freshness of the corn shoots and the freshness of the lily are unusually matched.
Fresh corn shoots washed and sliced
Fresh lily removes the black part, and the bracts are spare.
Slice the pig's hind leg meat with a small spoonful of salt, a small spoonful of sugar, half a spoonful of cooking wine, half a spoon of soy sauce, two small spoonfuls of raw flour, one tablespoon of oil, and a proper amount of MSG mixed by hand to grab the sticky code.
Onion, chopped garlic, cistanche
1. The hot oil is sautéed with garlic, and the lower pieces are stir-fried until discolored. 2. After the corn shoots are stir-fried, add half a spoon of soy sauce, half a spoonful of cooking wine, moderate amount of salt, a small spoonful of oyster sauce, a small spoonful of sugar, and a little MSG stir fry evenly. 3. Add water that has just had no bamboo shoots and meat. After the fire is boiled, cover the fire and simmer until the juice is half-finished. Open the lid and stir-fry evenly. Then add the lid until the whole corn shoots become yellow and the juice is quickly dried. 4. At this time, quickly enter the lily stir fry, then quickly add the medium heat to the juice to collect, immediately open the lid to close the fire, sprinkle the chopped green onion.
1. Corn shoots must not be cut into segments, affecting the taste. 2. Fresh lily will be cooked in just ten seconds. This is a very ripe vegetable, so it is not suitable for a long time to affect the taste. 3. This dish is not broth. All the soup is absorbed by the corn shoots and also hung on the lily. Therefore, the final collection of the juice must be mastered, do not close it, do not know to turn off the fire, will focus! No broth is very refreshing, and the soup has less of that taste. 4. Do not take water from the corn shoots. After the water is taken, it will affect the absorption of the back juice. 5. The taste of the meat is to be tenderer and better. After the code is over, it will not be hard and old.