The flowers are in full bloom(hua kai fu gui )

The flowers are in full bloom

Introduction:

"It's a cold dish. The main ingredient of the seasoning is Thai sweet chili sauce. It's light and spicy with sweet and sour taste. It also has the aroma of tropical fruits. It's appetizing and refreshing. It's a very suitable seasonal dish in summer."

Production steps:

Step 1: raw material drawing.

Step 2: ingredient map.

Step 3: press the garlic into minced garlic for use.

Step 4: cut the green pepper and red pepper into small pieces.

Step 5: cut the lemon into small pieces.

Step 6: Sauce preparation: put 2 tbsp of Li Jinji Thai sweet chili sauce, 2 tbsp of Li Jinji cold sauce, 1 tbsp of soy sauce, 1 tbsp of vinegar, 1 tbsp of sesame oil, 1 tbsp of salt, 1 tbsp of chicken essence and 1-2 drops of lemon juice into the bowl.

Step 7: add minced garlic, green and red pepper and lemon into the sauce.

Step 8: stir the sauce evenly and set aside.

Step 9: in addition to the vermicelli, wash the rest of the raw materials, then remove the roots of mung bean sprouts, cut cucumber, purple cauliflower, carrot into shreds, and cut leek flower into appropriate sections for use.

Step 10: bring the Flammulina velutipes, mung bean sprouts, leek flowers, carrots and purple broccoli to a boil in the water (here is only one picture, not one by one).

Step 11: blanch all the dishes over the cold river.

Step 12: then drain and set aside.

Step 13: soak mung bean vermicelli in boiling water (this step can be done in advance).

Step 14: bring the water to a boil, blanch the mung bean vermicelli, and take it up immediately.

Step 15: after the fans are supercooled, put them into the prepared lemon ice water to soak.

Step 16: remove the root of Flammulina velutipes and put it on the plate with other dishes.

Step 17: drain the mung bean vermicelli, turn it into a ball and put it on the plate.

Step 18: decorate the vermicelli with lemon, put the sauce in the middle of the dish and serve. Sprinkle the cooked sesame seeds when eating.

Materials required:

Mung bean vermicelli: 100g

Mung bean sprouts: 2 liang

Leek flower: 2 liang

Flammulina velutipes: 2 liang

1 carrot

Cucumber: 1 / 2

Broccoli: 4 pieces

Lemon: 1 slice

Lemon juice: 1-2 drops

Green pepper: 1

Red pepper: 5

Garlic: 5

Spicy sweet sauce 2 spoon

Lee Kam Kee salad: 2 tablespoons

Soy sauce: 1 tablespoon

Sesame oil: 1 tablespoon

Salt: 1 tablespoon

Chicken essence: 1 tablespoon

Cooked sesame: right amount

Note: 1. The preparation of seasoning juice is based on my taste, only for reference, must be adjusted according to personal eating habits. 2. Blanch the Flammulina velutipes in boiling water for 10 seconds, which will cause tooth stuffing. 3. When the Flammulina velutipes are put on the plate, cut off the root again, so that it is not easy to spread and easy to put on the plate. 4. After blanching mung bean vermicelli and soaking in cold water, it's not easy to get together and tastes refreshing.

Production difficulty: Advanced

Process: mixing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Hua Kai Fu Gui