Cold Tossed Chives

Name: Cold Tossed Chives
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 200 g tender chives; 2 spoon Edible oil; 1/2 tbsp table salt; 1/2 tbsp white sugar; 1/2 tbsp chicken essence; to taste Minced garlic and slices of red chili; 1 spoon light soy sauce; 1 spoon Oil consumption; 1 spoon Aromatic vinegar

Blanched chives stay vivid green and tender-crisp, tossed with raw garlic, bird's-eye chilies and a rush of hot oil that perfumes this bold, homely appetizer.

30 minNewMedium Cold Dishes Mix Sour Spicy

Instructions

1
Wash the chives with salt water to remove pesticide residues.
2
Add water to the pot and put in salt.
3
Add cooking oil (this way, the blanched chives will be bright green and fresh-looking).
4
Blanch the chives in boiling water.
5
After cooling and squeezing out the water, cut it in half with a knife across the middle.
6
Place the chives on a plate and add minced garlic and sliced bird's eye chili.
7
Add salt.
8
Add white sugar.
9
Add chicken bouillon.
10
Heat the oil in the pan.
11
Pour in hot oil.
12
Pour in the light soy sauce.
13
Add cooking oil.
14
Pour in the balsamic vinegar.
15
Stir evenly and it is ready to eat.