Quick pickled vegetables: cool and refreshing Kwai bamboo shoots(kuai shou xiao cai liang ban shuang kou qing sun )

Quick pickled vegetables: cool and refreshing Kwai bamboo shoots

Introduction:

"For southerners, they seldom eat cold dishes except in summer. It's different in the north. It seems that you can't live without cold dishes all the year round. Although I live in this place, I am used to the life in the south for a lot of time. Recently, the weather has become hot, and the chances of eating cold dishes have gradually increased. Generally, cold dishes are fast and convenient to make, and the most important thing is to keep the original flavor of the dishes and make them more nutritious. At the weekend, steamed buns and corn dregs porridge are the best. So using the existing materials at home, mixed a garlic asparagus and a cold cucumber. Are green food, with a little red and black, on the table will not appear particularly single. Preparation materials: 1 bamboo shoot, a little pickled Auricularia auricula, 1 teaspoon sesame oil, 1 teaspoon vinegar, 1 teaspoon Lijinji special fresh soy sauce, 2 teaspoons Lijinji garlic chili sauce, a little salt, wolfberry. Production methods: 1. Remove the skin of the bamboo shoot, wash it, cut into filaments, and then soak it in boiling water for about 30 seconds. 2. Soak the pickled Auricularia auricula in boiling water for about 1 minute 4. Pour the prepared vinegar, soy sauce, sesame oil and garlic sauce into a bowl and mix them evenly. Then pour them into a bowl filled with shredded asparagus and black fungus. 5. Sprinkle a little salt on them. Stir them gently from bottom to top with chopsticks and put them on a plate. Put wolfberry on the table

Production steps:

Materials required:

Green shoots: 1

Black fungus: a little

Wolfberry: how many

1:1 oil spoon

Vinegar: 1 teaspoon

Li Jinji special fresh soy sauce: 1 teaspoon

Li Jinji garlic chili sauce: 2 teaspoons

Salt: a little

matters needing attention:

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Kuai Shou Xiao Cai Liang Ban Shuang Kou Qing Sun