Three Kinds of Cold Mixed Vegetables! Cool dishes in summer(liang ban san si xia tian de shuang kou liang cai )

Three Kinds of Cold Mixed Vegetables! Cool dishes in summer

Introduction:

"It's getting hotter and hotter day by day. If you want to eat less greasy dishes, let's have a cold dish today! Remove the greasiness ~ "

Production steps:

Step 1: prepare raw materials: potatoes, green peppers (forgot to take photos), coriander, garlic, carrots, scallions

Step 2: remove the head, seed and cut into chili rings

Step 3: cut the potatoes (boil the water in the pot while preparing the ingredients, and blanch the shredded potatoes and carrots later)

Step 4: shred carrot and set aside

Step 5: remove the seeds of green pepper and cut into shreds

Step 6: after cutting, blanch the shredded carrot and potato in hot water

Step 7: as soon as the pot is boiling, put the boiled shredded potatoes and carrots into the prepared cold water, or the taste will be much worse, remember to drink more water

Step 8: shred green onion and pat garlic

Step 9: put all seasonings except coriander, sesame oil, dry red pepper and Chinese prickly ash into the mixing basin. Remember to put shredded green onion and minced garlic on the top. It will be useful later

Step 10: put a little oil in the pot, add pepper, fry out the fragrance, throw out the pepper, as long as the pepper oil, when the oil temperature is 60% hot, quickly put in the cut red pepper ring, this step should be rapid, after putting in the pepper does not become paste, immediately pour on the onion and garlic

Step 11: pour in sesame oil

Step 12: finished product drawing

Materials required:

Potatoes: one

Green pepper: one

Carrot: half

Onion: a paragraph

Garlic: 3 cloves

Dry red pepper: 5

Coriander: one

Soy sauce: right amount

Salt: right amount

Chicken essence: appropriate amount

Chinese prickly ash: 8

MSG: right amount

Sesame oil: appropriate amount

Sugar: right amount

Vinegar: right amount

Note: the most important thing of this cold dish is to wash the starch as clean as possible before blanching. After blanching, put it into the cold water and pull it out immediately, so as to have a crisp taste. Don't paste it when frying the chili ring, but quickly. Pepper and pepper oil should be sprinkled on the shredded green onion and minced garlic while it is hot, so as to stimulate the fragrance of green onion and garlic. It's summer. Try it too

Production difficulty: ordinary

Process: mixing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Liang Ban San Si Xia Tian De Shuang Kou Liang Cai