Three Kinds of Cold Mixed Vegetables(liang ban san si )

Cold three silk method:

Raw materials for making cold shredded pork

40g vermicelli (dry), 3 cucumbers, 4 ham (sliced), 1 egg, a little salt, proper amount of salad oil, tomato and coriander. Seasoning: soup, vinegar, soy sauce, sugar and sesame oil.

Making steps of cold three silk

1. Soak the vermicelli in hot water until they are transparent, then soak them in ice water and cool them. Finally, drain the water and cut the proper length for standby.

2. Cut the cucumbers, remove the pedicels first, and then cut the cucumbers.

3. Shred the ham. Cut the ham slices in pairs and then shred them.

4. Thin the skin of the egg, beat the egg, add salt to taste, and fry it into thin skin; after cooling, cut it into shreds for standby.

5. Sprinkle seasoning to mix vegetables, mix the seasoning materials evenly, add the materials treated in method 1-4, mix well, cut tomato into semicircle, and decorate with coriander.

Characteristics of cold three silk

Light and refreshing, spicy and fresh.

Three Kinds of Cold Mixed Vegetables

Cold three silk is a traditional dish with kelp, green pepper and red pepper as main ingredients, soy sauce, salt, vinegar, sugar, ginger, sesame as accessories. The taste is crisp.

Red, green and white. Fresh, salty and sour. Soft, crisp and smooth, with refreshing fragrance. It's a delicious dish with kelp, green pepper and red pepper as raw materials. It's a low calorie menu suitable for diabetics.

practice

Practice 1

[raw materials]

Water hairy kelp 200g, green pepper 50g, refined salt 1.5g, red pepper 50g, soy sauce 40g, vinegar 25g, sugar 25g, ginger 20g, sesame 15g (baked), chili powder 25g

[production process]

1. Wash kelp, cut into shreds, put it into a boiling water pot and cook for 2 minutes, remove it, blanch it with cold water, and control to dry

2. Wash the green pepper and red pepper, remove the roots, remove the seeds, cut them into shreds, blanch them in boiling water, remove them, rinse them with cold water and control them dry

3. In a clean porcelain basin, marinate the shredded kelp, green pepper and red pepper with salt, then add soy sauce, vinegar, sugar, ginger, chili powder and sesame oil. Stir well. After the sugar is boiled, take out the pot and let it cool

4. Put the cooked celery into a porcelain bowl, pour in the hot and sour sauce, marinate for 40 minutes, put it on a plate, sprinkle with sesame oil, and serve

Practice 2

Ingredients: 250 grams of lean pork (preferably sitting buttock meat), 100 grams of dried vermicelli, 200 grams of Cucumber (net material), a little fruit peel (hawthorn cake film).

Seasoning: 1 tbsp sesame oil, 2 tbsp soy sauce and 2 tbsp rice vinegar, appropriate amount of fine salt and monosodium glutamate, 4 cloves of garlic, a little parsley (cut into sections), a little onion and ginger.

Put lean pork, clear water, green onion and ginger in the pot, boil them over high heat, turn to low heat, cook them until they are broken, then take them out, and cut them into shreds thick as firewood stalks. Soak dry vermicelli in boiling water. Cucumber seed, wash, cut into slightly thicker than shredded meat. Cut the peel into very thin silk. Smash garlic and cut into small pieces.

2. Put shredded meat, vermicelli and cucumber into a bowl, add soy sauce, rice vinegar, sesame oil, garlic, coriander section, onion and ginger, mix them together, put them in a basin, and then sprinkle with shredded peony peel.

Features: red, green and white. Fresh, salty and sour. Soft, crisp and smooth, with refreshing fragrance.

Key points: 1. Fans should not bubble too soft, to make it have a smooth soft tough bite.

2. The knife must be even and delicate.

Practice 3

Material Science:

Bean sprouts 50g, carrots 30g, celery 30g, salt, MSG, sesame oil a small amount.

Production method:

1. Shred carrot and celery separately.

2. Put water in the pot, heat and bring to a boil, add bean sprouts, cut carrots and celery, scald them, take them out and cool them, mix the food, monosodium glutamate and sesame oil well, and then put them on a plate.

Practice 4

Ingredients: Flammulina velutipes, cucumber, carrot, salt, monosodium glutamate, soy sauce, rice vinegar, spicy oil, sugar, sesame oil.

1. Blanch the Flammulina velutipes in boiling water and disperse them with chopsticks;

2. Wash a cucumber and cut it into shreds. Cut half a carrot into shreds and set aside;

3. Drain the Flammulina velutipes and put all the materials into a small basin;

4. Add soy sauce, rice vinegar, sesame oil, salt, sugar, monosodium glutamate, spicy oil, stir well and serve.

Practice 5

Ingredients: 1 potato, 1 carrot, 200g mung bean sprouts, appropriate amount of coriander, appropriate amount of garlic, appropriate amount of dry pepper.

1. Peel potatoes and cut into shreds, cut carrots into shreds, cut coriander into sections, cut garlic into minced pieces, cut dried pepper into sections and set aside.

2. Boil a pot of water. Blanch the carrots for 30 seconds. Then blanch the mung bean sprouts and shredded potatoes for 1 minute.

3. Put the boiled three silk into cold water.

4. Put 1 teaspoon salt, half teaspoon chicken essence and half teaspoon sugar into the basin, mix well, and then put the minced garlic into it.

5. Pour a little oil into the pot. When the oil temperature is 50% to 60%, stir fry the pepper in the pot to make it fragrant.

6. Pour the pepper and oil on the garlic.

7. Put the coriander segment into the basin, then pour in 3 teaspoons of white vinegar and a few drops of sesame oil. Mix well and serve.

nutritive value

Cucumber is rich in protein, fat, sugar, vitamins, cellulose, calcium, phosphorus, iron, potassium, sodium and magnesium.

Flammulina velutipes has high zinc content, which can promote children's intellectual development and brain function. It is known as "puzzle mushroom" and "Zengzhi mushroom" in Japan and many other countries.

Characteristics of dishes

It's a refreshing dish with salty and fresh taste.

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Chinese PinYin : Liang Ban San Si