Hot and refreshing dish in summer(xia ri huo bao shuang kou cai yang cong mu er ban fu zhu nei fu mi zhi liao zhi )

Hot and refreshing dish in summer

Introduction:

"Today, I brought an improved onion fungus with Yuzhu. It tastes absolutely first-class. Plus the sauce I've been trying to find out for more than 20 times, it's quite Zanna (ha ha, a little narcissistic)."............ Auricularia auricula is an ideal food for lowering blood sugar, blood fat, cholesterol and blood pressure. It also has a good effect on slimming. Onion raw can lower blood sugar, reduce cholesterol, but also can prevent gastric cancer, onion has a peptide substance, can reduce the incidence of cancer

Production steps:

Step 1: soak Auricularia auricula and Yuba in advance.

Step 2: blanch Auricularia auricula, slightly blanch Yuzhu, and reserve after cooling water.

Step 3: shred the pepper and onion.

Step 4: put the prepared ingredients into the pot.

Step 5: according to: 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sugar, 2 and a half teaspoons of vinegar, 1 teaspoon of spicy oil, 1 and a half teaspoons of pepper powder, 1 teaspoon of sesame oil, a little bit of Japanese mustard (about 1.5 cm out of the shape), a proper amount of salt and chicken essence. This recipe makes juice.

Step 6: mix the juice into the ingredients, stir well, put it in the refrigerator and chill for a while (it's better to eat). Sprinkle white sesame seeds before eating to improve the taste.

Materials required:

Onion: one

Auricularia auricula: right amount

Yuzhu: 50g

Green pepper: two

Cooked sesame: right amount

Raw soy sauce: a large spoon

Vinegar: three teaspoons

Oyster sauce: 1 tablespoon

Sugar: one teaspoon

Spicy oil: 1 teaspoon

Pepper powder: half spoon

Sesame oil: 1 teaspoon

Japanese mustard cream: 2G

Salt: right amount

Chicken essence: appropriate amount

Precautions: 1. Eat more onion and Auricularia auricula for health. 2. Just scald the Yuzhu a little, because you can eat it directly, and blanch the lotus root with agaric. 3. The sauce above is absolutely wonderful, and friends who have eaten it still think it's good (but the amount of mustard should be well controlled, and you can not put it if you don't like it). 4. Before eating, it's chilled and tastes better. If you like, you can try it

Production difficulty: simple

Process: mixing

Ten minutes: Making

Taste: hot and sour

Chinese PinYin : Xia Ri Huo Bao Shuang Kou Cai Yang Cong Mu Er Ban Fu Zhu Nei Fu Mi Zhi Liao Zhi