3 Tablespoons of Oil and a Pinch of Salt: A Method for Preserving Fragrant Shou (Chinese) Buds
Char Shou (Chinese) is a seasonal vegetable, and it disappears after spring. Ha Mei () will teach you a method to preserve fragrant Shou () buds, so you can enjoy them whenever you want. Follow Ha Mei to see the specific cooking steps – don't miss this fresh vegetable in spring, even if it's expensive!
3 tablespoons of oil, a pinch of salt. Shou () buds preserved in this way are incredibly tender and delicious. Follow Ha Mei to see the specific cooking steps – don't miss this fresh vegetable in spring, even if it's expensive!
Tips for Preserving Shou () Buds
Ingredients:
3 two Shou () buds, appropriate amount of salad oil, appropriate amount of chili powder, appropriate amount of flower pepper powder, appropriate amount of sesame seeds, appropriate amount of salt
Cooking Steps:
1. Select 3 two fresh Shou () buds.
2. Trim and wash the hard stems of the Shou () buds. Bring water to a boil in a pot, add a pinch of salt, and blanch the Shou () buds for about half a minute after the water boils.
3. Drain the blanched Shou () buds.
4. Cut the blanched Shou () buds into small segments – cut them as small as possible, but don't chop them.
5. Put chili powder, flower pepper powder, sesame seeds, and salt in a bowl.
6. Heat salad oil in a separate pot until it reaches five or six layers of heat.
7. Then pour it into the bowl for use.
8. Put the cut Shou () buds into the bowl, and pour the prepared bowl sauce over them.
9. Mix well and pack into a vacuum bag.
10. Cover with a lid and store in the refrigerator.
Recipe Tips:
1. Select tender Shou () buds and trim off the hard stems – otherwise the texture will be poor.
2. When blanching Shou (), add a pinch of salt to the boiling water, and don't blanch for too long.
3. Add a slightly larger amount of salt than usual, as the preservation time is long, and salt is essential to prevent spoilage – even then, try to eat it within one week.
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