Spicy and Refreshing Cold Houttuynia Cordata
Materials
| Houttuynia cordata | 150g |
| Vinegar | 1 tablespoon |
| Chili oil | 1 teaspoon |
| Salt | 3g |
| MSG | 2g |
How To Make
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Cut the Houttuynia cordata into small sections about 3 centimeters long. You can also wash them thoroughly and chop them up.
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Prepare the wrinkled peppers (avoid using long green peppers as they may overpower the dish with their strong flavor).
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Finely chop the peppers and set aside; this was an accidental cut that looks just like a rainbow 😊.
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Place the cleaned Houttuynia cordata in a bowl.
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Layer the finely chopped peppers over the Houttuynia cordata.
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I love this color, so here's another shot!
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Add seasonings: salt and MSG (for vegetarian cold dishes, it's not recommended to add chicken essence).
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Pour in some vinegar; if your vinegar is very sour, add a little sugar. For friends who love sour food, adjust to your taste.
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Add a spoonful of chili oil (for those who are sensitive to spice, this can be omitted; I really love spicy food).
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Chili oil, also known as chili oil flakes, is referred to as 'youpo lazi' in some regions.
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Let it marinate for a while before mixing.
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The colors of the peppers in autumn and winter are stunning.
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Once mixed, it's ready to eat. Everyone has different tastes; feel free to vary the ingredients. You can add whatever you like, and as long as it's homemade, it'll be delicious. Let food be diverse, so that both taste and love are not wasted! 😁🤗
