Coriander bursting dan is a famous halal dish from old Beijing.
Preparation method
Royalties
300 g white leaf (sandan), 100 g coriander (coriander), 20 g green onion, 10 g ginger, 2 cloves of garlic, red pepper (casual)
seasoning
1/2 tsp salt (3 g) MSG 1/4 tsp (1 g) White pepper 1/4 tsp (1 g) Sugar 1/4 tsp (1 g) 1 tsp cooking wine (5 ml) Water starch 1 tsp (5 ml)
method
1) Wash and drain the sandan and cut into 3 mm wide and 6 cm long, like comb-like filaments.
2) Remove the roots of the parsley, wash and cut into segments. Remove the seeds from the red pepper, wash and cut into thin strips. Finely shredded green onion and ginger. Mince the garlic.
3) Pour salt, MONOS glutamate, white pepper, sugar, cooking wine and water starch into a small bowl and stir well.
4) Pour water into the pot, bring to a boil on high heat, add sandan, blanch for 5 seconds, quickly drain the water.
5) Wash and dry the pot, heat the heat and pour in the oil, when the oil is 70% hot, add the green onion and ginger shreds to simmer the aroma.
6) Add the sandan, sprinkle the minced garlic, coriander segments, immediately pour in the prepared sauce, quickly stir-fry evenly and get out of the pot immediately (from putting in the sandan to out of the pot, the whole process is completed in about 10 seconds).
7) This dish, originally do not put red pepper shreds, in order to look good, more can enhance appetite, put some to do decoration is also very good.
The scientific name of coriander is coriander, and the coriander in this dish is no longer a side dish, but the main ingredient.
Sandan is part of the lamb's tripe. The tripe in the same position is called shutters. The texture of Sandan is crisp and tender, it has a very fresh taste and is easy to digest.
Although the texture of Sandan is crisp and tender, it is also necessary to strictly control the time of blanching and stir-frying, do not overcook, otherwise the taste will become hard, and the coriander will collapse to the point of not being able to see and eat.
Generally in supermarkets, many labels will write blinds, or white blinds, but not sand dan. All in all, distinguishing these names is a headache.
To make this dish, you can also choose the beef blind (black blind), using the same cooking method as above, but the blanching time should be controlled at 3 seconds, and the time for stir-frying is 7 or 8 seconds. Over time, the taste is old.