Chilled artichoke flower (Chongqing snack)

Cooking Instructions

1. A photo of all the spices

   

2. The knife I bought at the market near my home for cutting artichoke flowers is easier to use with a handle

   

3. Cut like this

   

4. Rinse off the surface starch with two streams of water and control drying

   

5. 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)

   

6. To make ginger and garlic water, chop the ginger and garlic and add half a bowl of boiling water to cool and set aside

   

7. 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)

   

8. 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

   

9. It's gone after a while