Cold three silk sauce -- Xinjiang flavor
Introduction:
"People in Xinjiang are famous for eating carrots. They need to use them to make pilaf, to make mutton dumplings, to stew mutton, and even to make cold dishes. But carrots are good things, and" little ginseng "is in the dishes. Onion is also Xinjiang people's favorite, do noodles, do pilaf, do all kinds of fried noodles, all need onion, spicy red skin is a very special flavor of Xinjiang salad, of course, also need onion, and carrot and green pepper and onion combination, more shows the classic collocation, bright color, appetizer to greasy, rich nutrition
Production steps:
Step 1: Ingredients: carrot, green pepper, onion, salt, white sugar and vinegar
Step 2: Method: 1. Peel carrot and cut into shreds. The thinner the carrot is, cut green pepper into shreds and onion into shreds
Step 3: put the silk in a big bowl and sprinkle with sugar
Step 4: mix well and stand still for a while
Step 5: add salt and mix well
Step 6: add vinegar and mix well
Step 7: bright color, appetizer
Step 8: this dish is most suitable for pilaf, appetizer to greasy
Materials required:
Carrot: right amount
Onion: right amount
Green pepper: right amount
Sugar: right amount
Vinegar: right amount
Salt: right amount
Note: first put sugar, crisp ingredients, good color, and finally put vinegar taste
Production difficulty: simple
Process: mixing
Production time: 10 minutes
Taste: slightly spicy
Chinese PinYin : Liang Ban San Si Xin Jiang Wei Dao
Cold three silk sauce -- Xinjiang flavor
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