Shredded garlic in cold sauce(liang ban shou si suan tai )

Shredded garlic in cold sauce

Introduction:

"There is always an unspeakable feeling for beautiful things. When you see this dish, you will be deeply attracted by its green color and delicate shape. This is a quick and convenient salad. Kwai Tsing is short after hot water, and it has no spicy taste, but still keeps its crisp taste. Without any trace of cutting, the original hand tearing method can keep the fresh color and original flavor of garlic moss to the maximum extent

Production steps:

Step 1: remove the garlic moss, wash the old stem, and chop the garlic into minced garlic.

Step 2: heat the water in the pan until the water begins to bubble. Then add garlic moss and blanch for half a minute.

Step 3: quickly subcool the river and cool it in cold water for five minutes.

Step 4: tear into filaments by hand and control the moisture.

Step 5: add minced garlic, soy sauce, vinegar, salt, chicken essence and chili oil. Stir well and you can eat them. Or according to your own eating habits, you can mix them to your favorite taste, spicy, sour and sweet.

Materials required:

Garlic moss: 250g

Garlic: 2

Soy sauce: 1 tbsp

Vinegar: 1 / 2 tbsp

Salt: 1 / 2 teaspoon

Chicken essence: 1 / 2 teaspoon

Chili oil: 1 tbsp

Note: 1. After blanching, the garlic sprouts must be chilled in cold water. The function of freezing is to ensure the color of garlic sprouts and tear them into shreds easily, because the raw garlic sprouts are very tender. If you tear them directly, it is easy to break them off. After blanching, the garlic sprouts will become slightly tough and elastic. If you tear them by hand, it will be very smooth. 2. It's easier to tear the garlic from the middle.

Production difficulty: ordinary

Process: mixing

Production time: 20 minutes

Taste: Super spicy

Chinese PinYin : Liang Ban Shou Si Suan Tai