Chilled artichoke flower (Chongqing snack)

No child refuses to get an artichoke, just like no Chongqing person can refuse to get a folded ear, haha. From snacks to large potato flowers, it is the taste of mother, but also the taste of hometown.

Ingredients

Artichoke 350 g(four)

Foldedearroot 50 g

choppedgreenonion Themore,themerrier

Mustard Halfapack

Gingerandgarlicwater:

Ginger 1 piece

Garlic a

boilingwater halfabowl

salt asmallhalfspoon

monosodiumglutamate aspoon

sugar aspoon

peppernoodles aspoon

soysauce appropriateamount

oilspicypepper aspoonandahalf

Cooking Instructions

A photo of all the spices
The knife I bought at the market near my home for cutting artichoke flowers is easier to use with a handle
Cut like this
Rinse off the surface starch with two streams of water and control drying
The oil temperature is 60% hot (there are small bubbles immediately after the chopsticks), add the artichoke flowers and fry them for two minutes (two minutes is the crispy texture I like, friends who like softer can fry for one more minute, don't fry it for too long, otherwise it will be broken if you mix it)
To make ginger and garlic water, chop the ginger and garlic and add half a bowl of boiling water to cool and set aside
Add the fried artichoke flowers to the chopped folded ear root, chopped green onions, half a pack of mustard, ginger and garlic water (as long as the soaked water), half a spoon of salt, a spoonful of monosodium glutamate, a spoonful of sugar, a spoonful of Sichuan pepper noodles (here the spoon is a small spoon that comes with the seasoning box), an appropriate amount of soy sauce, and a large and a half spoons of spicy sea pepper (this is a stainless steel long-handled spoon that usually scoops soup)
Mix and put on a plate, and each artichoke is mixed with a little chopped mustard and folded ear root, and turn it over in one bite
It's gone after a while