A small appetizer in early summer(chu xia kai wei xiao die liang ban jiao tou )

A small appetizer in early summer

Introduction:

"Y.C's table dishes are rich, especially at the turn of spring and summer, all kinds of vegetables and wild vegetables come to the market in turn, fresh and juicy. I brought a lot of things I like this time, including Chinese onion. Allium, read as "Jiao", some places called wild leek, wild garlic. The fresh Chinese onion can be used fresh or pickled. The taste of Chinese onion is unique, the color is crystal clear and bright, crisp and tender, slightly sweet and fragrant. It is especially suitable for summer, and it is a good product to produce body fluid and smooth gas. It also has the effect of reducing blood fat and inflammation, preventing cardiovascular diseases and cancer! Generally, the big and mellow ones are used for cooking, and the rest are shredded and cold mixed with chopsticks. The flavor is unique, sour, appetizing and salivating Ha ha long winded: try to avoid eating Chinese onion with beef! (ingredients don't lie, taste doesn't betray)

Production steps:

Step 1: buy the fresh Chinese onion, remove the roots and leaves, wash and dry the water (just dry the surface water, otherwise it will not be crisp and tender)

Step 2: shred, sprinkle salt, mix well, marinate for a while. I use pickled peppers with pickles (because pickles have a sour taste, so the white vinegar can be reduced)

Step 3: when the Chinese onion is marinated to a little soft, rinse it with mineral water once or twice. (use water, because the pickled Chinese onion is eaten directly, so it is not heated any more.)

Step 4: rinse well, squeeze out the water, mix well with pickled pepper, add sugar, white vinegar, pepper oil, red oil, if necessary, add a little salt to mix well. (if you don't like spicy food, you can change red oil into sesame oil)

Step 5: such a plate of sour, sweet, slightly spicy, special taste of Chinese onion is ready~~~~~

Materials required:

Chinese onion: right amount

Pickled pepper: appropriate amount

Red oil: right amount

Sugar: right amount

Salt: right amount

White vinegar: right amount

Zanthoxylum oil: right amount

Note: Online some methods to do Chinese onion, will put soy sauce or vinegar, but in my hometown, is like pickled or cold out of the Chinese onion to retain its original color, crystal clear, the meridians on the skin are clearly visible, so I did not put soy sauce, vinegar is also the choice of white vinegar. And white vinegar with a sweet taste, more suitable for cold, taste more refreshing. For the first time, Chinese onion was salted in order to soften the chilling effect of garlic and put more salt into it. After that, I wash it with mineral water, so I don't have to worry about saltiness. In this way, it can also make the onion absorb salt, stimulate its natural sweetness and taste longer. It's better to make the seasoning simple. The flavor of Chinese onion is very rich. Don't let the seasoning win the limelight of the "protagonist" ~ ~ again, Chinese onion should not be eaten with beef.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: other

Chinese PinYin : Chu Xia Kai Wei Xiao Die Liang Ban Jiao Tou