Cold fern root powder(liang ban jue gen fen )

Cold fern root powder

Introduction:

"Although it's already autumn, Beijing is still sultry, and the hot people have no spirit. When I cook, I want to be lazy intentionally or unintentionally. I try to make some simple cold dishes to make up the number. If I can't open fire, I won't open fire. Today's cold fern root powder can be used as a staple food as well as a dish. It's sour and refreshing. The most important thing is that the black fern root powder has lower calorie and higher nutritional value compared with ordinary vermicelli food. It is especially suitable for people like me who are greedy but afraid of fat

Production steps:

Step 1: cut carrots and cucumbers into small pieces and set aside

Step 2: wash Hangzhou pepper and Chaotian pepper, cut into small sections, and chop garlic.

Step 3: in a small bowl, add 2 spoonfuls of chili oil, soy sauce and vinegar (1:1 ratio), then put the chili and garlic into the sauce, mix well and set aside.

Step 4: Boil another pot of water, blanch the carrots and remove to control the water.

Step 5: put the fern root powder into boiling water for about 5 minutes until there is no hard core, then take out the fern root powder, and use ice water for 2 minutes to make it stronger, and then take out the fern root powder to control the water.

Step 6: put the fern root powder and the side dish into a larger container, pour the sauce in step 3, mix well and serve.

Materials required:

Fern root powder: 60g

Cucumber: 1 / 2 root

Carrot: 1 / 2 root

Hangzhou pepper: 1

Chaotian pepper: 1

Garlic: 5 petals

Chili oil: right amount

Soy sauce: moderate

Vinegar: right amount

Note: 1. I can't eat spicy, but why do I use chili oil, Chaotian pepper and Hangjiao to flavor? Chili oil is my homemade, not too spicy. In this dish, it mainly provides fragrance. Hangzhou pepper is thrown into the color matching, no can not put. But the most important Chaotian pepper must not be omitted, it is the main provider of spicy, although I can't eat spicy, but I can't stop the taste of Chaotian pepper mixed with vinegar, as long as I don't eat Chaotian pepper. 2. If there is fragrant vinegar, try to use it. If there is no fragrant vinegar, just like me, it is OK to use mature vinegar directly.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Liang Ban Jue Gen Fen