Salad (1)(liang ban cai )

Salad (1)

Introduction:

Production steps:

Step 1: preparation materials: cucumber: shredded; carrot: shredded, blanched in water, supercooled mung bean sprouts: blanched in water, supercooled onion: chopped

Step 2: to make chili oil: crush 2 dried peppers by hand and put them in a dry bowl - heat the oil in the pan until 50% heat - add about 15 Chinese prickly ash granules - deep fry until the pan emits black smoke and gives off the fragrance of Chinese prickly ash - pour them in the bowl of minced pepper while hot;

Step 3: prepare minced ginger and garlic: put 2 cloves of garlic and 2 slices of ginger into a bowl, put a small pinch of salt - smash it into pieces with a small rolling pin - pour in a little fresh sauce

Step 4: Processing tofu: Smash half of tofu by hand - mix chopped green onion into tofu and mix well (a small amount of fresh soy sauce can be added)

Step 5: Cold Mix: put shredded cucumber, shredded carrot, mung bean sprouts, shredded bean curd and shredded bean curd into the basin - pour the pickled ginger and garlic powder on it - pour the prepared chili oil on it - add appropriate amount of oil and a little salt - mix well

Materials required:

Shredded tofu: right amount

Tofu: right amount

Cucumber: moderate

Bean sprouts: moderate

Carrot: right amount

Ginger: right amount

Garlic: right amount

Scallion: right amount

Note: 1. To make chili oil, you'd better pour it with oil instead of frying it directly with chili noodles; 2. To make ginger and garlic powder, you can also use your own garlic smasher, which is a simple way I think; 3. Bean curd is more delicious than knife cutting; 4. Salt should be put last, because it's salty for fresh pumping and oil consumption!

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Liang Ban Cai