Practice, 1: Cut the pickle pimple bought back into shreds, neither too fine nor too thick, and it is better to be slightly thinner than the matchstick.
2: Shred the green and red peppers, wash and cut the parsley, cut the green onions in half, and shred them with an oblique knife.
3: Cut the shredded pickles and wash them with cold water for several times until most of the salty taste is removed, and then dry them.
4: Mix shredded pickles with shredded peppers, shredded shallots and parsley segments, then add oyster sauce, soy sauce, balsamic vinegar, sesame oil and sugar.
5: Gently grab and mix evenly, and then you can load the plate. The cold shredded pickles are finished.
Summary of technical essentials:
1: If you don't want to cut shredded pickles, you can also buy ready-made ones directly, which is also quite good.
2. It is best to soak the shredded pickles in advance to fully remove the salty taste, but don't completely remove the salty taste. It is best to leave a little bit.
3: When mixing, if you like spicy food, you can add some dried peppers, and the taste is also very good.
4: Don't add salt when seasoning, because the shredded pickles have a bottom taste, besides, seasoning is added, and salt is too salty.
Chef's tip: if you don't like sesame oil, you can replace it with pepper oil, which tastes like a drop! The method of pepper is as follows: soak pepper in clear water for 2 hours, remove and control the dry water, put it in a pot with cold oil, add some star anise and ginger slices, fry it slowly with low fire until the pepper changes color, cool it thoroughly, put it in a sealed container and take it with you!