Cold mixed sea rice and celery(liang ban hai mi qin cai )

Cold mixed sea rice and celery

Introduction:

"The hot summer is coming. Many friends may lose their appetite because of the heat. They have no taste for food. It's good to have some cool cold dishes in this season. Crisp cold dishes can be used for dining or wine. Celery mixed with sea rice: Celery should be tender. After blanching, cool water should be put in quickly. This can destroy the fiber structure of celery, and the processed celery is crisp. Because of the addition of Haimi, ginger juice or zanthoxylum oil should be added to the sauce to remove the fishy smell. Adding some sugar appropriately can increase the freshness and aroma

Production steps:

Step 1: remove the leaves of fresh celery and wash it. Cut the celery into two pieces with a knife and cut into small pieces.

Step 2: take water in the pot. When the water is bubbling, put it into the cut celery section and blanch it quickly.

Step 3: take out the blanched celery section and soak it in the prepared cold water basin, so that the fiber structure of celery can be destroyed when it is cold and hot, and the celery will not be stuffed.

Step 4: soak Auricularia auricula and Haimi in advance.

Step 5: take a small bowl, pour in the right amount of soy sauce, a small spoon of vinegar.

Step 6: Sprinkle with salt.

Step 7: a small spoonful of sugar, sugar can be added fresh.

Step 8: pour in a few drops of sesame oil to add flavor.

Step 9: pour a little zanthoxylum oil to remove the fishy smell of Haimi and increase the taste.

Step 10: pour the mixed juice into a small basin with celery, shredded agaric and sea rice. Mix well.

Materials required:

Celery: moderate

Haimi: right amount

Auricularia auricula: right amount

Refined salt: right amount

Soy sauce: moderate

Sugar: right amount

Zanthoxylum oil: right amount

Sesame oil: appropriate amount

Vinegar: right amount

Note: Celery should be tender. After blanching, cool water should be put in quickly. This can destroy the fiber structure of celery, and the processed celery is crisp. Because of the addition of Haimi, ginger juice or zanthoxylum oil should be added to the sauce to remove the fishy smell. Adding some sugar appropriately can increase the freshness and aroma.

Production difficulty: simple

Process: mixing

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Liang Ban Hai Mi Qin Cai