Summer appetizer "three shreds with pepper and oil"(xia ji kai wei xiao cai jiao you ban san si )

Summer appetizer "three shreds with pepper and oil"

Introduction:

"Every summer, my friends like to eat mixed cold dishes, which are refreshing, non greasy and appetizing. I just watch the World Cup these days. After work, I don't have time to cook too much food. I'll keep everything simple. But I also made a few cold dishes, but I don't have time to dry them on the Internet. Today, I'll take out one to dry them, and the rest will be sorted out in a few days, and then I'll go to the journal. Today's dish is a very simple cold dish, called "three slices with pepper and oil."

Production steps:

Step 1: 350 grams of mung bean sprouts, 100 grams of mung bean vermicelli, 50 grams of red pepper, a little coriander, 2 grams of Chinese prickly ash, 3 grams of dried Sichuan pepper, 15 grams of white rice vinegar, 3 grams of salt, 2 grams of chicken powder, 2 grams of Meiji fresh soy sauce and 15 grams of peanut oil.

Step 2: shred the red pepper and set aside.

Step 3: make mung bean vermicelli soft with boiling water.

Step 4: after the vermicelli is soft, soak it in the cold water basin, cool it quickly and take it out for standby.

Step 5: bring the water to a boil again, blanch the mung bean sprouts, blanch them a little, and then remove them to cool.

Step 6: finally blanch the shredded red peppers and set aside.

Step 7: cut dried Sichuan peppers into pieces with scissors.

Step 8: mix all the ingredients that are hot and cool, and use salt first.

Step 9: stir chicken powder to taste.

Step 10: add a few drops of Meiji fresh soy sauce.

Step 11: mix the rice vinegar properly.

Step 12: pour the oil mixture of fried pepper and Chinese prickly ash into the salad and mix well.

Step 13: the coder is ready to serve.

Materials required:

Mung bean sprouts: 350g

Mung bean vermicelli: 100g

Red pepper: 50g

Coriander: a little

Pepper: 2G

Dried Sichuan peppers: 3 G

White rice vinegar: 15g

Salt: 3 G

Chicken powder: 2G

Meiji fresh soy sauce: 2G

Peanut oil: 15g

Note: mixed three silk features: light color, salty, fresh, sour and spicy, spicy pepper, refreshing and delicious. Warm tips: 1, mix three silk food selection, the best color with light, more appetite, with the method of mixing more appropriate. 2. When blanching mung bean sprouts, you can roll them slightly. If they are too hot, they will not be crisp and taste bad. Blanch them in boiling water for 3 seconds, and then they can be quickly cooled. 3. It is recommended to use good white rice vinegar to make light color cold dishes. The color of the mixed dishes will be more beautiful. Dark rice vinegar can also be used, but the color is not beautiful. It is better not to use vinegar essence, and chemical vinegar should be used less or not.

Production difficulty: ordinary

Process: mixing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Xia Ji Kai Wei Xiao Cai Jiao You Ban San Si