A good cold dish in autumn(ru qiu hao liang cai hei mu er ban ou pian )

A good cold dish in autumn

Introduction:

"In autumn, I see the lotus root in the market is so fresh and tender. The nutritional value of lotus root is very high. Stewing or frying is people's favorite. I used two bars to blanch it. It's very crispy to eat. Put some sugar and vinegar, sweet and sour moderate, just right

Production steps:

Step 1: clean the lotus root, carrot and coriander, and gently peel the lotus root.

Step 2: soak Auricularia auricula in cold water and clean it.

Step 3: prepare coriander and mashed garlic.

Step 4: slice the carrot.

Step 5: cut lotus root slices.

Step 6: bring the water to a boil, drop some vegetable oil, add the fungus, carrot and lotus root, and blanch. About a minute after the water boils. Then pull it out for use.

Step 7: take a small bowl and mix vinegar, sugar, salt, mashed garlic and soy sauce.

Step 8: add coriander to the ingredients, pour in the seasoning, mix well and serve.

Step 9: load the disc.

Materials required:

Lotus root: two bars

Auricularia auricula: right amount

Carrot: one

Mashed garlic: right amount

Coriander: moderate

Vinegar: moderate

Salt: right amount

Soy sauce: moderate

Sugar: right amount

Note: 1, add sesame oil is also good. It's not recommended to put spicy food. Eat less spicy food in autumn. 2. Generally, 2 parts of sugar and 1 part of vinegar are suitable for sweetness and acidity.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Ru Qiu Hao Liang Cai Hei Mu Er Ban Ou Pian