Cold mixed Bergamot(liang ban fo shou gua )

Cold mixed Bergamot

Introduction:

"I was curious for a moment. I saw some melons in the supermarket that I didn't know. They were very cheap. I picked one and went home. I felt that the shape was a little special. I looked it up in the dictionary, and it turned out to be the legendary Bergamot melon. Hi. After cutting it, I tasted a piece. I felt that in addition to frying meat and stir frying, I could also mix it cold. I felt really good. "

Production steps:

Step 1: wash the melon, carrot and onion, cut them into shreds and chop the garlic into minced meat;

Step 2: use 1 teaspoon of salt, marinate by hand, wait for 10 minutes, brake out some water, pour it out, and rinse it with cold boiled water;

Step 3: add shredded carrot and onion;

Step 4: add garlic, salt 1 / 4 tsp, pepper oil 1 tbsp, sesame oil 1 tbsp, sugar 1 / 4 tbsp and vinegar 1 tbsp, stir well.

Materials required:

Bergamot: 1

Carrot: 1 Section

Onion: 1 / 8

Garlic: 1

Salt: right amount

Sugar: 1 / 4 teaspoon

Vinegar: 1 tbsp

Chinese prickly ash: 1 tbsp

Sesame oil: 1 teaspoon

Chili oil: right amount

Note: first, the dried citron is salted, but it will still have salty taste, so the amount of salt should be reduced when adding seasoning; second, the pepper oil is made of pepper oil, so it has the taste of hemp and spicy; third, the raw materials and seasoning can be mixed according to their own taste, and adding some shredded pepper is also good, but it's a pity that the refrigerator was not prepared when making this dish.

Production difficulty: simple

Process: mixing

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Liang Ban Fo Shou Gua