Refreshing cold dish(shuang kou xiao liang cai lao ban jin zhen gu )

Refreshing cold dish

Introduction:

"Laoban" originated in Dalian and prevailed in Northeast China. At the beginning, people living in the coastal area of Dalian liked to put the fresh and delicious seafood that fishermen had just caught in the slightly salty boiled water until it was just cut off, and then add homemade seasonings and other ingredients to fish and mix while eating. They enjoyed chatting about leisure while eating. Later, people called this kind of seafood "Laomo", which is quite popular in the local area and even in Northeast China. The mixed juice is made of mineral water and a variety of seasonings. After preliminary treatment, all kinds of raw materials and soup are put into the refrigerator to be chilled. The dish tastes fresh and salty, moderate sweet and sour, and slightly spicy. It makes people have a good appetite. Because of its sufficient juice, it's cold to the point where it adds a little cool to summer seafood. What I'm doing today is vegetarian fish sauce. If there's seafood, it's more delicious! "

Production steps:

Step 1: prepare the raw materials, remove the root of Flammulina velutipes and wash it;

Step 2: peel and slice garlic, wash and chop scallion leaves, wash and cut dried pepper into sections;

Step 3: wash cucumber and rub it into silk;

Step 4: wash cucumber and rub it into silk;

Step 5: wash the carrot, peel it and rub it into silk;

Step 6: wash the carrot, peel it and rub it into silk;

Step 7: wash the green pepper, remove the pedicels and seeds, and cut into shreds;

Step 8: wash the green pepper, remove the pedicels and seeds, and cut into shreds;

Step 9: mix the juice, put a little salt, chicken essence and sugar in a big bowl;

Step 10: mix the juice, put a little salt, chicken essence and sugar in a large bowl;

Step 11: add the delicious soy sauce, steamed fish, soy sauce, vinegar and Swanson sauce;

Step 12: add chili oil and sesame oil;

Step 13: put in the iced mineral water, mix well, and put it into the refrigerator for use;

Step 14: put in the iced mineral water, mix well, and put it into the refrigerator for use;

Step 15: open the water in the pot and blanch the shredded carrots;

Step 16: blanch with shredded green pepper;

Step 17: take out the cold water twice and soak it in the cold boiled water for two minutes, then control the water for standby;

Step 18: take out the cold water twice and soak it in the cold boiled water for two minutes, then control the water for standby;

Step 19: blanch Flammulina velutipes for half a minute;

Step 20: take out the cold water twice and soak it in the cold boiled water for two minutes, then control the water for standby;

Step 21: take out the cold water twice and soak it in the cold boiled water for two minutes, then control the water for standby;

Step 22: place shredded carrots, green peppers and cucumbers at the bottom of the bowl;

Step 23: place shredded carrots, green peppers and cucumbers at the bottom of the bowl;

Step 24: put Flammulina velutipes on it;

Step 25: put in the chilled sauce;

Step 26: put garlic slices on top, chopped chives;

Step 27: put garlic slices on top, chopped chives;

Step 28: heat the frying pan, add the oil, and fry the dried pepper until fragrant;

Step 29: pour the hot oil in the pot on the chopped chives!

Step 30: pour the hot oil in the pot on the chopped chives!

Materials required:

Flammulina velutipes: 500g

Carrot: 1

Green pepper: 1

Cucumber: 1

Garlic slices: appropriate amount

Dried pepper: 2

Vinegar: 2 teaspoons

Salt: a little

Sugar: a little

Steamed fish and soy sauce: 2 tbsp

Delicious soy sauce: 3 teaspoons

Chicken essence: a little

Iced mineral water: 300g

Chopped chives: a little

Homemade chili oil: 2 teaspoons

Sauce: a little

Corn oil: right amount

Note: 1. The sauce can be made in advance. When you want to eat, you can blanch the vegetables too cold and put them in the sauce. 2. You can choose the vegetables you like. If you have seafood, it's more delicious!

Production difficulty: Advanced

Process: mixing

Production time: three quarters of an hour

Taste: hot and sour

Chinese PinYin : Shuang Kou Xiao Liang Cai Lao Ban Jin Zhen Gu