Raw materials
thorny mustard 1 work, dried chili peppers 1-2 small, 2 tablespoons of oil, salad oil 1 tablespoon of soy sauce 1 tablespoon of soy sauce, garlic, vinegar
Practice
1, thorny mustard washed and dried in the sun, dried chili peppers raked open, minced and mixed with garlic.
2, add oil, salad oil, soy sauce, vinegar in small quantities, mixing and heating to boiling hot, poured on the thorn mustard and stirred well on it.
Mixed gazpacho sea mustard practice:
1. will be mesclun outside of the dirty skin peeled and cleaned
2. cut into thin julienne, with a shredder more convenient
3. put into the salt tossed marinated for 10 minutes
4. put into the rice vinegar and sugar tossed
5. put into the airtight type of vessel,
6. 24 hours later After 24 hours, you can eat up, can be placed in the room temperature for a week, it is best to be out of the mustard sweet flavor into the refrigerator storage
space
Cold sea mustard how to do?
Wakame (dry) about the details: Alias: Wakabu, sea vegetables, sea fungus raw materials: a dry wakame garlic vinegar mustard oil sesame oil salt method: 1, wakame in accordance with the instructions on the bag soaked in boiling water soft, fished up and cooled down a little bit. 2, put on the garlic vinegar, rice vinegar, mustard oil and salt mustard oil and two or three drops of sesame oil mix a little bit. Fancy: put on sliced green onion and chanterelles can also be. There are soybean shredded type of mix together is also very good.
Mixed gazpacho perennials (broccoli)
Raw materials
Broccoli 1 handful (about 200 grams yes), Aji Quan Pure Stuffed Soy Sauce 20-30 c.c., sesame seeds 5 grams yes, a small amount of sesame oil, a small amount of Shichimi Tangsin Zi
Method
1, broccoli remove the tail end, rolled and put it into a pot
2, the pot put into the 50c.c. cool water to cover and turn on the heat, cook for about 5 minutes, then stop the fire and smother for 3 minutes.
3, flip the lid to remove the broccoli slightly wring the sauce, cut strips, plate
4, drizzle with pure brewing soy sauce, sprinkle sesame seeds, seven flavors of Tang Xinzi, sesame oil on the Luo.