Three colors in soy sauce(qiang san cai )

Three colors in soy sauce

Introduction:

"This dish is delicious, light, refreshing and nutritious. It is an indispensable home dish on the summer table."

Production steps:

Step 1: cut the dried tofu with a flower knife, peel the carrots, peel the potatoes and soak them in cold water.

Step 2: cut the shallot, cut the dried pepper into sections, and set aside the pepper.

Step 3: put potato chips and carrot chips together in boiling water, take out cold boiled water, drain water and set aside.

Step 4: put the three ingredients on a plate, add salt, chopped chives and chili.

Step 5: pour oil into a hot pan and add pepper.

Step 6: add pepper oil into the dish. When eating, add appropriate amount of vinegar to make the taste more fragrant and crispy.

Materials required:

Potatoes: 1

Carrot: 1

Dried tofu: 200g

Salt: right amount

Vinegar: right amount

Proper amount of oil

Zanthoxylum bungeanum: right amount

Chives: right amount

Note: potatoes and carrots blanching time should be short, cut raw that is fished into cold water, vinegar must be eat now add, I personally think that vinegar taste better than other vinegar.

Production difficulty: ordinary

Technology: fried

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Qiang San Cai