1, food preparation: prepare two pieces of tofu skin and cut them into uniform filaments for later use; Cut the shallots into sections; Cut a few millet peppers into rings; Cut a handful of parsley into small pieces for later use.
2, cooling sauce: a few pieces of garlic, cut into minced garlic and put it in the basin. Add 2 grams of salt, a little sugar, monosodium glutamate 1 g, 5 grams of soy sauce, 5 grams of onion oil, 3 grams of red oil, and put a little red oil to make the dishes moist and shiny.
3. Stir evenly: first stir the cold sauce evenly, then pour the shredded tofu into the basin and stir evenly, and finally pour the small ingredients. Continue to mix well, and then serve.
Recommended recipe: cold Flammulina velutipes
1 First of all, we prepare the ingredients: 200g of Flammulina velutipes, cut off the roots, tear them open by hand and put them in a pot.
2. A piece of yellow pepper is cut into shredded yellow pepper, and a grain of millet is cut into pepper rings for color matching. Chop a handful of shallots, put them in the pot with shredded yellow pepper and red pepper rings, pat the garlic flat and chop it into minced garlic.
3. Next, let's first blanch the Flammulina velutipes: boil the water in the pot, add the Flammulina velutipes after boiling, remove the floating powder in the pot, and add 3 grams of cooking wine to blanch for about 40 seconds. Flammulina velutipes can be poured out after being cut into sections, washed with clear water and drained. Put the cooked Flammulina velutipes into the pot. Add shredded yellow pepper, red pepper rings, shallots and minced garlic.
4. Start seasoning: pour in 5g of spicy fresh dew, 5g of soy sauce, salt 1g, chicken powder 1g, 3g of sesame oil and 5g of balsamic vinegar. Friends who like spicy food can add some Chili red oil, stir it evenly with chopsticks and put it on the plate.
Recommended recipe: ginger and yam
1. Chinese yam 1 peeled root, washed and cut into strips; Half a piece of green pepper and red pepper, cut into wide strips and put together with yam; Cutting ginger into smaller fine powder; Cut one piece of green pepper and one piece of red pepper into fine powder and put them together for later use.
Tip: If the skin is allergic, wear gloves when cutting yam to avoid itching.
2. Pour the water into the pot and add a spoonful of white vinegar and a spoonful of vegetable oil. Boil water, pour yam and green pepper into boiling water and blanch for 30 seconds, then rinse with cold water after taking out, and then control the water to dry for later use.
3. Put the salt, sugar, monosodium glutamate, white vinegar, ginger juice, sesame oil, Jiang Mo and chopped green pepper into a vegetable-dressing basin, stir evenly with a spoon, and pour the seasoning juice on the yam and green pepper, and this ginger yam is ready.
Recommended recipe: cold cabbage
1. Prepare the ingredients: cut the cabbage in half, cut the pedicle, and put it in a big basin; Peel potatoes, cut into filaments, soak in water, and remove starch from potatoes; Carrots are also cut into filaments, put into a pot and soaked in water.
2, preparation of cold sauce: when kimchi, we prepare a juice. Chop garlic into powder, dice shallots, add Chili noodles, cook sesame seeds, stir, pour in 60% hot oil and stir again. Add proper amount of soy sauce, balsamic vinegar, salt and sugar in turn, and continue to stir evenly.
Tip: When pouring oil on Chili noodles, the oil temperature should not be too high, otherwise the Chili noodles will easily paste.
3, the production process: add water to the pot to boil, add a little salt and vegetable oil. Pour in shredded potatoes 10 second. After cooling, take it out and pour it into the basin. Pour shredded carrot into boiling water for 15 seconds, then take it out and pour it into a basin after the water cools; Finally, pour shredded Chinese cabbage into boiling water 15 seconds, then take it out and rinse it with cold water. Squeeze out the water from the ingredients in the basin, pour it into the mixing basin, pour the juice on it and stir well. Delicious coleslaw and shredded potatoes are ready.
Tip: When the ingredients are blanched, be sure to boil water on a big fire and control the blanching time. It won't be crisp or refreshing after a long time.