A cold dish(yi dao liang cai liang ban shuang gu )

A cold dish

Introduction:

Production steps:

Step 1: 1, 2 raw material pictures.

Step 2: 1, 2 raw material pictures.

Step 3: wash white jade mushroom and crab mushroom, remove roots and break them into small pieces.

Step 4: remove the pedicels and seeds of red pepper, wash and cut into shreds, and cut cucumber into shreds.

Step 5: add water to the pan, add 1 tbsp salt, a few drops of cooking oil, add red pepper, blanch for 5 seconds, and remove.

Step 6: blanch white jade mushroom and crab mushroom for 1 minute.

Step 7: put in the rice dumpling leaves and cook slightly.

Step 8: drain the white jade mushroom, crab mushroom and shredded red pepper, and pour them into a large bowl with shredded cucumber.

Step 9: take a bowl, add Haitian golden rice vinegar, Haitian delicious soy sauce, sugar, oyster sauce, chicken essence, sesame oil, fried pepper, mix well into sauce.

Step 10: pour the sauce into the bowl and mix well.

Step 11: roll the rice dumplings into a triangle, put in the mixed vegetables, and put them on the plate.

Materials required:

White jade mushroom: right amount

Crab mushroom: appropriate amount

Red pepper: right amount

Cucumber: moderate

Haitian delicious soy sauce: right amount

Sugar: right amount

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Haitian golden rice vinegar: appropriate amount

Oyster sauce: right amount

Fried chili: right amount

Note: private words: 1. White jade mushroom and crab mushroom should be blanched in boiling water to remove the smell of grass and impurities. Immature fungi should not be eaten. 2, the sauce should be adjusted ahead of time. One should taste the sauce at the same time until the taste is palatable. 3. After pouring in the sauce, mix well and you can eat it. Don't marinate it for a long time, otherwise it will be too sour and salty.

Production difficulty: ordinary

Process: mixing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Yi Dao Liang Cai Liang Ban Shuang Gu