Cold Dressed Huīhuī Vegetable

Name: Cold Dressed Huīhuī Vegetable
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: to taste Ash vegetable; 2 pieces scallion; to taste Chili pieces; 1 spoon Sichuan pepper powder; 1/2 tbsp Salt; a pinch chicken essence; to taste Peanut oil; a pinch Sesame oil; to taste white sesame

Wild lamb's quarters greens are picked young, blanched, and finished with sizzling oil over chili and sesame. Earthy and soft, this foraged dish carries the taste of the countryside.

20 minNewMedium Cold Dishes Blanch Savory

Instructions

1
Pick the gray vegetables clean.
2
Rinse several times with clean water and drain.
3
Boil water in a pot, and after it boils, add a little salt and two drops of oil.
4
Blanch the amaranth in boiling water for one minute, then remove it, rinse with cold water, and drain the moisture.
5
Place the drained water Huihui vegetable on the plate.
6
Add a little salt, Sichuan pepper powder, chicken bouillon, chopped green onions, white sesame, and chili pieces.
7
Heat oil in a pan, and when the oil smokes, pour it over the chili pieces.
8
The chili pieces release fragrance when cooked.
9
Stir evenly, and the fresh and delicious Huīhuī vegetables are ready to eat.
10
Here's a recent photo.