Refreshing cold dish(shuang kou xiao liang cai liang ban kong xin cai geng )

Refreshing cold dish

Introduction:

"Water spinach is a very affordable vegetable for the general public. It's very good whether it's stir fried, cold mix or soup. I went to the market and bought a bunch of water spinach. The leaves were stir fried with minced garlic, and the rest of the stems were cold mix. In Wuhan, there are many ways to eat cabbage stem. Stir fry some shredded green pepper and vegetable stem, stir fry bacon, and stir fry dried beans. They all taste good! "

Production steps:

Step 1: prepare the raw materials;

Step 2: wash the water spinach stem and pinch it into inch section (I think pinch is better than cut);

Step 3: wash the red pepper, remove the pedicels and seeds, and cut into strips;

Step 4: peel and chop garlic;

Step 5: Boil the water in the pot, add a little corn oil and blanch the cabbage stem;

Step 6: take out cold water twice and soak it in cold boiled water for 2 minutes;

Step 7: take out cold water twice and soak it in cold boiled water for 2 minutes;

Step 8: control the moisture and put it into a larger container;

Step 9: blanch the red pepper in supercooled water and put it in;

Step 10: add appropriate amount of salt;

Step 11: add appropriate amount of salt;

Step 12: add 2 teaspoons of homemade onion oil;

Step 13: add minced garlic;

Step 14: add minced garlic;

Step 15: add 2 spoonfuls of homemade chili oil;

Step 16: add appropriate amount of sauce and cold vinegar;

Step 17: mix well and serve! (refrigerate for half an hour before eating, taste better)! ~

Materials required:

Cabbage stem: 1

Red pepper: 1

Minced garlic: right amount

Cold vinegar: right amount

Sauce: right amount

Salt: right amount

Homemade onion oil: right amount

Homemade chili oil: right amount

Note: blanch cabbage stem with a little corn oil, so that the stem is green and does not change color.

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: hot and sour

Chinese PinYin : Shuang Kou Xiao Liang Cai Liang Ban Kong Xin Cai Geng