Refreshing cold dish(shuang kou xiao liang cai liang ban qian zhang si )

Refreshing cold dish

Introduction:

"Qianzhang is tofu skin, which is what Wuhan calls it. So do as the Romans do. For cold dishes, Qianzhang must be thin. Thick Qianzhang is easy to break. It has no tenacity and tastes bad. Today, I've served six cold dishes, and I'm heading for my 20 cold dishes menu. Since Haikou, which I boasted in front of my son, can only move forward, not backward. Parents should set a good example! "

Production steps:

Step 1: prepare the raw materials;

Step 2: wash and shred a thousand pieces, peel the carrots, wipe and shred them, wash the green peppers, remove the pedicels and seeds, and shred them;

Step 3: peel and chop garlic, wash red pepper and cut it into small pieces obliquely, and prepare Chinese prickly ash;

Step 4: open the water in the pot and add a thousand pieces of silk to blanch;

Step 5: add shredded carrot to blanch water;

Step 6: blanch the shredded green pepper for 5 seconds, quickly remove all the raw materials and cool them twice;

Step 7: soak in cold boiled water for two minutes;

Step 8: put the dry water into a larger container;

Step 9: add salt, pepper, vinegar and Swanson sauce;

Step 10: add garlic powder;

Step 11: add the red pepper segment;

Step 12: heat the frying pan, add the oil, and deep fry the pepper over low heat until it is fragrant;

Step 13: pour the hot oil in the pot onto the minced garlic, red pepper and seasoning (commonly known as pepper oil in my hometown);

Step 14: mix well and serve!

Materials required:

Thin sheets: 2

Red pepper: 1

Green pepper: 3

Carrot: 1

Cold vinegar: right amount

Pepper: more than 10

Sauce: right amount

Salt: right amount

Corn oil: right amount

Minced garlic: right amount

Pepper: a little

Note: the amount of salt and vinegar should be adjusted according to your own taste. I think that cold vegetable vinegar and garlic are the soul and indispensable.

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Shuang Kou Xiao Liang Cai Liang Ban Qian Zhang Si