Dumpling skin with sauce(lao zhi jiao zi pi )

Dumpling skin with sauce

Introduction:

"Laozhicai is an upgraded and innovative product of cold dishes. Less juice is a mixed dish, more juice is a laocai; laozhicai is oil-free, low salt, more vinegar and more vegetable, which meets the needs of the general public for healthy diet."

Production steps:

Step 1: prepare materials.

Step 2: shred the tofu skin.

Step 3: cut the cucumber.

Step 4: cut the carrot into small pieces.

Step 5: put the cut tofu skin in salt water for 3 minutes and take it out.

Step 6: blanch carrots in water for 1 minute.

Step 7: blanch Auricularia auricula for 3 minutes, remove and shred.

Step 8: stir fry pepper, dried pepper, scallion and ginger in a frying pan.

Step 9: when the pot is hot, add 20 ml of mature vinegar, 20 ml of water and sugar, boil and turn off the heat to cool.

Step 10: add 80 ml of the juice to the bowl, and add the cooling water. (filter out onion, ginger and pepper)

Step 11: add the oil and pepper, and put the sauce in the refrigerator.

Step 12: take a bowl of water to cool the uncooked dumpling skin. (prevent sticking together)

Step 13: add water to the skillet and put the dumpling skin in the skillet.

Step 14: blanch the dishes and put them in a bowl.

Step 15: take out the boiled dumpling skin with cold water, put it on the boiled dish, and pour on the juice from the refrigerator.

Materials required:

Dumpling skin: 20 pieces

Tofu skin: 1 piece

Cucumber: 1

Carrot: right amount

Auricularia auricula: right amount

Juice: 80 ml

Vinegar: 20 ml

Spicy oil: 1 tbsp

Salt: right amount

Sugar: right amount

Dried pepper: 3

Chinese prickly ash: 10

Scallion: right amount

Ginger: right amount

Note: 1, tips: will be boiled dry dumpling skin in water for a while, and then boil dumpling skin, so that boiled dumpling skin does not adhere. 2. You can put any dish in the sauce, whatever you like. 3. The sauce should be chilled in advance, so it tastes better. 4. Do not like pepper can not put pepper, because Shaanxi people prefer hot and sour, so I specially added vinegar and pepper here.

Production difficulty: ordinary

Process: mixing

Production time: half an hour

Taste: hot and sour

Chinese PinYin : Lao Zhi Jiao Zi Pi