Add water to the pot (mò) not exceeding two fingers of peanut rice. Add pepper, star anise, cinnamon, sesame leaves (it is best to use a clean gauze wrapped up, so as not to later pick out the material again!) I happen to have marinated meat when the material package (can be reused two or three times) on the use! Add 20 grams of salt and soak for 1-2 hours, turn on the medium heat and cook for 20 minutes after the water boils, turn off the heat and simmer for 20 minutes! If you like to eat a little softer, you can cook a little longer!

The dry fungus is washed clean, soaked in water and spare. (I used 30 grams of dried fungus, is the northeast small fungus, relatively small, thin, basically do not need to cut, cold eat up easier to taste, taste is also very good! If you are using a large fungus then shredded or small pieces can be.)

Carrot washed and peeled cut small pieces of spare. (In the picture is 100 grams of celery)

Add the right amount of water to the pot and boil over high heat! Add a little salt (adding salt or baking soda can keep the color of the blanched greens bright) will be celery, carrots soaked fungus blanched separately! Blanch one at a time! When the water boils into, blanch a minute out into the cold water (available cold water or mineral water) soak to cool down, so that the blanched green vegetables to keep the taste crisp!

Cooked peanut rice fish out 400 grams to spare.

Blanch and soak in cold water celery, carrots and fungus control water, put into a clean container, add the boiled peanut rice! Say again the amount of each of the ingredients in the picture: 400 grams of cooked peanut rice, 100 grams of diced carrots, 100 grams of celery, 100 grams of soaked fungus (for reference).

Pour in 20 grams of oyster sauce, soy sauce or natural fresh or Flavored American can be 50 grams, sprinkle a little salt to taste (pay attention to taste salty and light, because the boiling peanuts with salt oyster sauce and soy sauce also contains salt, according to personal taste discretion to add salt! Better light than salty!) Drizzle with 10g sesame oil and mix well. Note: sesame oil is the soul of this dish! Do not lose the "soul" yo!

Plate serving, fresh and crisp! Eat as many as you can, and keep the rest in a plastic box in the refrigerator! If you like vinegar, you can drizzle some balsamic vinegar or cold vinegar into the dish before eating! (Vinegar can discolor celery and carrots.)

For those who like spicy food, you can put some chili powder and sesame seeds in a clean bowl. (like to eat garlic 'can add a little minced garlic)

will be the appropriate amount of cooking oil boiling splash into the bowl, (note that the oil temperature should not be too high! so as not to fry the chili noodles paste!) Stir well in time, simple oil splash hot pepper is ready! The good oil splash hot pepper mixed into the dish can be!

A small child at home can not eat spicy, I have to do some separate oil splash hot pepper mixed coleslaw to satisfy their own private desires

the most simple, refreshing cold mixed with the practice of carrots

white carrots cut into thin slices, pour a handful of salt grabbed well and put aside for about 20-30 minutes, kill the water, there is water out, white radish become soft on it.

Pour out the water from the marinade, and then re-wash it with water, squeeze out the water

Prepare millet chili pepper, garlic, parsley, sugar, soy sauce, white vinegar (home sugar is not available, use icing sugar)

Pour all of them into the mix and mix well

It is just ready, but not yet colorful, so it will be a great opportunity for us to see what the future holds for us. It's not colored yet, don't worry, put it in the fridge for half an hour and then come back to eat it, it's very crispy and refreshing, not as heavy as the taste of white radish!

eat

Tips

The main is the first step to do a good job, the salt should be sufficient to the white radish salted out of the water, and then made out of the finished product is refreshing

restaurant small dishes of the practice 3

hotel cold fungus flavored and delicious! Practice

Preparation of ingredients

Dry fungus soaked in water, hot water in the pot, blanch, about 1 minute, fish out over cool water.

Onion shredded, millet pepper and cilantro cut into sections, garlic chopped, I use the top of the chopper here, very sharp, chopping is not blunt, Germany imported stainless steel

All the ingredients in a larger container, the top of the garlic, sprinkled with a layer of chili powder. Heat the oil in the pot and put the peppers, wait until the oil is boiling and turn off the heat, splash on the fungus while it is still hot.

Add 1 tablespoon of rice vinegar, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar and mix well

Simple and delicious and nutritious, do not have to go to bear the sin of the kitchen heat, crisp and refreshing cold fungus, with a bowl of millet porridge the most comfortable.

Every summer, people eat spoiled fungus poisoning. So the fungus soaking time can not be too long. Blanching with boiling water can play a role in disinfection and sterilization, so that when you make cold fungus, you don't have to worry about getting sick.

Due to the big difference in taste between people around the world, people will also put chili oil, cumin powder and other condiments in the sauce, you can according to personal taste preferences, appropriate increase or decrease in ingredients, garlic and vinegar is the key!

Tips

1, it is recommended to mix with a larger container, but also can be mixed into the refrigerator for two minutes, the flavor will be better

2, the fungus as much as possible with cold water, blanching should be blanched immediately after the cooler, so that the taste is better

3, the choice of fungus, try to choose a relatively small

4, cold sauce in accordance with personal taste to adjust, but note that the sugar and vinegar ingredients try to be a little more, the amount of juice and water to eat some of the more powerful.

5, adults can eat a moderate amount of millet spicy fresh, if the children eat that do not put spicy.