Accessories: oil, vinegar, pepper, sugar, soy sauce, hot sauce, ginger, garlic head and sesame oil.
Practice:
1, wash coriander and mung bean sprouts, plane lettuce into Peaches, soak mushrooms and black fungus, wash and shred.
2. Boil a spoonful of salted mung bean sprouts 1 min, remove and drain.
3, then put the mushrooms and black fungus into the roll.
4. Add shredded lettuce and immediately remove and drain.
5. Drain the water and put it in the basin for later use.
6, then put the dried vermicelli into the boil.
7. Remove it and put it in cold white water to cool it, so that it is all soaked.
8. Spread the egg skin with an egg. Egg Peaches.
9. Put all the ingredients together.
10, mince garlic and ginger, turn the hot oil in a hot pot to a low heat, pour in garlic Jiang Mo hot sauce, soy sauce, sugar, pepper and vinegar, boil, and then mix after cooling.
1 1, pour in seasoning, put on gloves and mix well. (Each family has different tastes, so you can make it according to your own taste.)
Chilled hot and sour stings
Raw materials: jellyfish, onion, green pepper, red pepper, ginger, garlic, star anise, pepper, aged vinegar, fresh soy sauce, sugar, etc.
Practice:
1, clean the jellyfish head, soak it in clean water for 4 hours, and change the water 2-3 times during this period.
2. Clean all other raw materials, slice onions, chop green and red peppers, slice garlic and mince ginger for later use.
3, take a bowl, put star anise and pepper in the bowl, add half a bowl of old vinegar, add a tablespoon of sugar, add a spoonful of fresh soy sauce, stir well, put the chopped accessories in, and soak them for four hours (at this time, you can put them in the refrigerator for ice cooling).
4. Rinse the soaked jellyfish, drain the water and put it in a plate. When eating, pour the chilled juice.
Tips:
1, jellyfish head salt is relatively large, so you must soak it for three to four hours, and change the water several times in the meantime, so that the soaked jellyfish head has thick meat, crisp taste and good taste (as long as the jellyfish head is soaked well, it doesn't need boiling water, so it can be directly cold-mixed, and boiling water will lead to meat shrinkage and poor taste).
2, pickled accessories with personal preference, put more pepper or not, you can also add vegetables such as fungus, cucumber, carrot and jellyfish head to cool together, beautiful color and rich taste.
3. Be sure to add a spoonful of sugar to the juice. This is the key to make the juice taste good. I like to use aged vinegar, which has a stronger taste.
4. The juice is put into the refrigerator and chilled. When the jellyfish head is cold, the taste is crisper and better. It is the favorite appetizer in summer.
Undaria salad
1. Prepared materials: lettuce 1 root, Undaria pinnatifida, vinegar, soy sauce, vegetable essence and sesame oil.
2. soak Undaria pinnatifida in cold water for one minute, squeeze the water dry and peel the lettuce.
3. Shred lettuce, put shredded lettuce and nepotism in a large bowl and shred tomatoes.
4. Put shredded tomatoes into a bowl, add proper vegetable essence and proper vinegar.
5. Appropriate amount of soy sauce (salt can also be added) and sesame oil can be eaten after being stirred evenly.