1 recipe found
This is an innovative dish that combines Chinese and Western cuisine, Yunnan cuisine and Hunan cuisine. I was searching hard for fresh lemongrass berries some time ago, but I found a bottle of Knorr’s lemongrass sauce. What a joy! I read some information on the Internet, and there are also many people who make lemongrass paste from fresh lemongrass to preserve it for use. Since it is a competition for innovative dishes, in this dish, I boldly combined Yunnan cuisine with Hunan cuisine. Hunan cuisine already has a good mass base in China. The elements of Hunan cuisine are added to Yunnan cuisine, which will be more easily accepted by consumers and facilitate promotion. The slightly spicy Jing Ertiao pepper used for the chopped pepper has a slightly sweet aftertaste and a mild spiciness, without overpowering or overpowering the flavor of lemongrass. In fact, this dish exudes a wonderful aroma right after it comes out of the pot. Lemongrass and chopped pepper blend very well and are a perfect pairing. Just like beef and red tomatoes, each one shines in the other.
