Refreshing in summer [kelp mixed with cabbage] (with secret all-purpose hot and sour sauce)(xia ri shuang kou hai dai ban bao cai nei fu mi zhi wan neng suan la liang ban zhi )

Refreshing in summer [kelp mixed with cabbage] (with secret all-purpose hot and sour sauce)

Introduction:

"Kelp silk is often eaten with cold sauce. I like to eat it with cabbage, also called cabbage and lotus white. Every time I eat cabbage raw, so the taste is very crisp. In addition to the unique flavor of shanghaidai and my own universal cold sauce, this dish is almost the most frequent cold dish in my family in summer. "

Production steps:

Step 1: dry kelp silk foam hair standby.

Step 2: blanch kelp, cool, cut into sections in a cold basin.

Step 3: wash and shred the cabbage, the finer the better.

Step 4: cut some shredded green onion and coriander.

Step 5: pour all the ingredients into the basin.

Step 6: 1 teaspoon of soy sauce, 1 teaspoon of oyster sauce, 3 teaspoons of vinegar, 1 teaspoon of sugar, a little bit of Japanese mustard cream, 1 teaspoon of pepper oil, 2 teaspoons of spicy oil, salt and chicken essence. Make a bowl of juice.

Step 7: pour into the basin and mix well.

Materials required:

Cabbage: half of it

Dried kelp silk: 40g

Scallion: right amount

Coriander: moderate

Raw soy sauce: a large spoon

Oyster sauce: 1 tablespoon

Vinegar: three teaspoons

Spicy oil: two teaspoons

Pepper oil: 1 teaspoon

Sugar: one teaspoon

Japanese mustard cream: a little bit

Salt: right amount

Chicken essence: appropriate amount

Note: Tips: 1, cabbage must be crisp, taste good. 2. This cold sauce is suitable for any kind of hot and sour cold dishes, and you can't miss the spicy oil.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Xia Ri Shuang Kou Hai Dai Ban Bao Cai Nei Fu Mi Zhi Wan Neng Suan La Liang Ban Zhi