1. Select tender coriander, wash it carefully one by one, remove the old leaves, and chop the bean paste.
2, peanut petals are finely cut, and red and yellow peppers are finely cut.
3. Pour into a bowl, add homemade red pepper, bean paste, minced onion, ginger and garlic, minced peanut, minced red and yellow pepper, soy sauce, white vinegar, oyster sauce, sesame oil and pepper oil, and stir well.
4. tie the parsley into a knot.
5. Tie all the parsley and put it on the plate.
6. Dip in some juice and you can eat it. Slightly spicy and delicious.
Sichuan spicy cold salad practice 2 Wash, peel and slice a lotus root, and soak it in cold water with a little white vinegar for ten minutes to make it white and crisp.
Blanch it in boiling water, don't cover it, boil it in water, and then take it out.
Remove, add appropriate amount of sugar and white vinegar and mix well.
Prepare small materials.
Pepper and oil are put into the pot at the same time. When the peppers turn into butter and are hot, pour them on the small ingredients. If the taste is light, you can remove the pepper. Add some salt, a little white vinegar, and mix well with cold water.
Pour on the lotus.
Mix well and you can eat.
It looks appetizing.
Sichuan spicy cold salad method 3 1. Soak black fungus in cold water, loosen it and clean it.
2. Pour cold water into the pot, boil it, add black fungus, blanch it, and remove it for later use.
3. Dry black fungus and garlic are chopped.
4, oil pan, put a small amount of cooking oil, saute garlic.
5. Add 2 tablespoons chopped Chili sauce and stir well.
6. Add seasonings such as soy sauce and rice vinegar to the black fungus and stir.
7. Pour garlic and chopped peppers on the black fungus and stir.
8. Finally, put two spoonfuls of sesame oil.