Cold fillet(liang ban lu jiao cai )

Cold fillet

Introduction:

"Staghorn is a kind of seaweed about three or four inches long, which grows in the rocky cliffs of the sea. It is called" staghorn "because of its shape. It tastes very smooth and beautiful. Purple seaweed is rich in colloid. If it is soaked in water for a long time or soaked in boiling water, it will deepen into colloid. The common way to eat the scallop is to pickle it into a small dish. The scallop in the eight treasure pickle is the most delicious, crisp, salty and sweet. When I was a child, I liked to choose the peanuts and the scallop. In the mainland, dried scallops are common, and the taste of dried scallops is much worse than that of fresh scallops. It's also good to use dried scallop to make cold dishes after soaking. The treatment of dried scallop is usually to wash it in a clean water basin after buying it. After washing off the sediment and other impurities, soak it with clean water, and finally use seasoning to make it. If you like QQ, you can blanch the pickled scallop in boiling water, but the time should not be too long, otherwise the scallop will melt into gum. "

Production steps:

Step 1: wash the dried scallop with clean water to remove impurities such as sand.

Step 2: soak the cleaned scallop in water for about 5 hours.

Step 3: wash green pepper and red pepper and cut into shreds, cut ginger into shreds, chop garlic and dice.

Step 4: wash and cut long sections of the scallop.

Step 5: put the scallop into a clean container, sprinkle with shredded ginger and mix well.

Step 6: pour in a teaspoon of vinegar.

Step 7: sprinkle a little salt.

Step 8: transfer in a spoonful of soy sauce.

Step 9: add some sugar.

Step 10: Sprinkle with garlic and mix well.

Materials required:

Carrageenan: moderate

Green and red pepper: moderate

Refined salt: right amount

Ginger: moderate

Vinegar: moderate

Soy sauce: moderate

Sugar: right amount

Garlic: right amount

Precautions: 1. Dry scallops should be scrubbed with water and then soaked with water. 2. Make cold dishes can be appropriate to put some ginger, garlic and vinegar, used for sterilization and flavor. 3. It's a little bitter to make the scallop and release the ginger.

Production difficulty: simple

Process: mixing

Production time: several hours

Taste: light

Chinese PinYin : Liang Ban Lu Jiao Cai