[crispy three silk](shuang cui ban san si )

[crispy three silk]

Introduction:

"The power of autumn tiger can't be underestimated. The high temperature of 38 degrees makes people have no desire to" eat ". At this time, it becomes a burden to serve me braised pork. Cold dishes must be the first choice for this kind of day. A mixed cold dish with three ingredients: carrot, Flammulina velutipes and celery. Red, white and green, crisp and smooth. I think it's worth trying. "

Production steps:

Step 1: prepare raw materials

Step 2: cut carrots, Flammulina velutipes and celery sticks

Step 3: add some salt and oil to the boiling water, add carrot and celery and blanch for about 30 seconds

Step 4: blanch the Flammulina velutipes until soft, about 1-2 minutes.

Step 5: blanch the Flammulina velutipes and then quickly cool the water to ensure its smooth taste

Step 6: pour the blanched ingredients into the basin

Step 7: mix 20g soy sauce, 20g vinegar, salt and chicken essence, 10g sugar, 15g sesame oil into a bowl of juice

Step 8: cut a little dried chili and minced garlic

Step 9: pour pepper oil

Step 10: add the mixed bowl juice.

Materials required:

Flammulina velutipes: 150g

Celery: 100g

Carrot: 100g

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Garlic: right amount

Soy sauce: 20g

Vinegar: 20g

Sugar: 10g

Salt and chicken essence: moderate

Sesame oil: 15g

Note: Tips: 1. The time and heat of blanching food are very important, which is the key to ensure the taste of food. Blanch celery and carrots for about 30 seconds. Only celery turns green. Cook the Flammulina velutipes for 30 seconds. 2. According to my bowl juice ratio, the seasoning is slightly sour and sweet, which is very suitable for appetizer in summer

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: light

Chinese PinYin : Shuang Cui Ban San Si