Sesame.-Half a spoonful? Soy sauce-1 spoon? Soy sauce-1 tablespoon? White sugar-1 tsp monosodium glutamate-a little? Zanthoxylum oil-a little
Steps:
Clean fennel in water, quickly blanch in a boiling water pot for half a minute, and then take it out;
Blanched fennel vegetables are put in cold water or ice water to take a shower. Then cut into 2 cm long pieces for later use.
Cut some shredded carrots for later use.
Take a small bowl and put a spoonful of minced garlic, a spoonful of minced pepper and half a spoonful of sesame in the bowl.
Pour some oil into the pot and heat it.
When the oil temperature is 70% to 80% hot, pour the hot oil into the pepper bowl.
Add a spoonful of soy sauce, a spoonful of steamed fish soy sauce,
Season with a little salt, sugar, monosodium glutamate and a few drops of pepper oil.
Put the chopped fennel and shredded carrots in a large cold bowl.
Pour the prepared flavor juice on the pumpkin tip and mix well before serving.
Tips
1 When blanching fennel, putting a few drops of oil and a little salt in the water can make the blanched vegetables greener. 2, the modulation of cold sauce can be modulated according to personal preferences.