Material: 3 cucumbers 1 zongzi.
Exercise:
1, wash cucumber, cut into sections, and dig out the pulp with a spoon.
2. Peel off jiaozi and take the dumpling stuffing.
3. Put the zongzi into the hollowed-out cucumber with a spoon and press the porcelain.
4. Cut into thick slices with the same thickness and put them in a plate.
(1) cold kelp
Ingredients: kelp, mashed garlic, chopped green onion, salt, sugar, soy sauce, aged vinegar, sesame oil, monosodium glutamate, sesame, blended oil and pepper.
Production method:
Wash kelp, put it in a pot and scald it with water for four minutes, or steam it directly in a pressure cooker for three minutes if there is one.
Drain the cooked or steamed kelp, cut into shreds, add garlic paste, chopped green onion, salt, sugar, soy sauce, aged vinegar, sesame oil, monosodium glutamate and sesame seeds, and mix well.
Take another oil pan, pour a small amount of oil, and when the oil is boiled, add pepper. Pour the oil and pepper together on the freshly mixed kelp, and serve.
(b) the practice of mixing cowpeas
1
Soak cowpea in light salt water, wash it, pick two ends and cut a knife from it. Boil half a pot of water, put a spoonful of salt and drop two drops of cooking oil.
2
Put the cowpea in the boiling water for about two minutes. Take out the cooked cowpea and immediately soak it in cold boiled water to cool down.
three
Cooling, taking out cowpea, draining, and cutting into sections. In an enlarged basin, add salt and chicken essence to the chopped cowpeas.
four
Chop garlic and onion, cut dried Chili into small pieces and put them on the delicious cowpea. Heat the oil to boiling in a clean pot, quickly pour it on the cowpea, let the high temperature of the oil excite the fragrance of dried onion, garlic and pepper, and then serve.
five
Tip: 1. Add some salt and cooking oil to the water for roasting cowpeas to make cowpeas greener. 2. Soak the cooked cowpea in cold water and cool it quickly. The taste of cowpea will be crisp. 3. beans must be cooked before eating, remember!