Several points to do a good job in summer table must be home refreshing cold dishes - home cold agaric(ji ge yao dian zuo hao xia ri can zhuo bi bei de jia chang shuang kou liang cai jia chang liang ban mu er )

Several points to do a good job in summer table must be home refreshing cold dishes - home cold agaric

Introduction:

"In the hot summer, almost every meal needs to be served with a refreshing cold dish, which can be served better. Auricularia auricula is a very good food material for detoxification and beauty. It's very healthy to eat. Basically, any people can eat it. There are many dishes that Auricularia auricula can cook, and the cold dish is very simple. A friend asked me that I can't make the taste of a hotel. First, some of the materials used in the hotel are used for business It's natural that we don't have any flavor additives at home. Second, although cold dishes are simple, we have to master several key points, so it's not difficult to master good methods. It's crisp and nutritious in summer

Production steps:

Step 1: soak Auricularia auricula in advance, boil water, add the soaked Auricularia auricula, blanch for half a minute, remove it immediately, and soak it in ice water for standby.

Step 2: Chop shallots.

Step 3: cut coriander.

Step 4: mince garlic.

Step 5: mince red pepper.

Step 6: vinegar, sugar, salt, beef powder, seafood sauce, according to their own taste into sauce.

Step 7: control the water content of Auricularia auricula, put in the chopped shallot, coriander, minced garlic and red pepper, pour in the mixed juice, and stir well.

Materials required:

Auricularia auricula: right amount

Coriander: moderate

Red pepper: right amount

Garlic: right amount

Shallot: moderate

Seafood sauce: right amount

Beef powder: right amount

Salt: right amount

Sugar: right amount

Vinegar: right amount

Note: a little experience: * Auricularia auricula to fully bubble hair, but not too much bubble, pinch up crisp, elastic can, bubble too much Auricularia auricula to eat no chewing, no taste. *Soak a good fungus must blanch, remove the smell of wood fungus itself, blanch time can not be too long, half a minute is enough. *The blanched and scalded Auricularia auricula can be put into ice water immediately to make it more crisp and tender. *Before mixing agaric, we must control the water content of dry agaric, so as not to dilute the flavor of seasoning and appear dull. *Domestic mixed fungus, according to their own taste can, but I think the main taste is sweet and sour taste, add red pepper and a little spicy refreshing, is very delicious. *Garlic and coriander are essential, very flavor, beef powder can be replaced by chicken essence, seafood sauce can be used with soy sauce, remember not to use soy sauce.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Ji Ge Yao Dian Zuo Hao Xia Ri Can Zhuo Bi Bei De Jia Chang Shuang Kou Liang Cai Jia Chang Liang Ban Mu Er