I want to eat hot and sour and refreshing dishes on a hot day, and it's best to be simple and easy to cook without moving or sweating …
Materials?
Cucumber half root
Carrots 1 root
Appropriate amount of coriander
Flammulina velutipes 1 bar
6 small peppers
Garlic 4 cloves
The practice of cold mixing three silk?
Break a pinch of Flammulina velutipes, blanch it and let it cool.
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Cucumber and carrot don't need to be boiled, just shred them and put in the cool Flammulina velutipes.
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Adjust the cold sauce, cut the small pepper into small pieces, and add garlic, salt, soy sauce, vinegar and monosodium glutamate (the soy sauce I use is sweet, so I don't add extra sugar, so the cold sauce can add some sugar to soften the original hot and sour stimulation) (you can put more vinegar and less salt, because there are more soy sauce, so avoid being too salty).
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Sprinkle a handful of chopped coriander on the three shreds and pour in the mixed cold sauce.
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Stir well and eat!
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Tips
The three silk prepared in step 2 can be put in the refrigerator for a while, and the taste will be cooler and crisper …
Practice 2:
Cold-mixed three silk noodles
There is no taste in hot summer. I tried a plate of cold salad, but I didn't expect it to be so delicious for the first time.
Materials?
Carrots 1 each
Cucumber 1 strip
Potatoes 1 only
2 tablespoons vinegar
2 tablespoons sesame oil
3 grams of sugar
3 grams of salt
2 onions
Soy sauce 1 spoon
Garlic 3 cloves
Ginger 2 tablets
Chili oil 1 spoon
The practice of cold mixing three silk?
Don't blanch cucumbers. First, wipe potatoes and carrots and blanch them 1 min, then take them out and cool them completely with cold water for later use.
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Mix all ingredients and seasonings such as garlic foam, ginger foam and vinegar (preferably white vinegar) in a small bowl and wait for use.
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Put the shredded cucumber and shredded potato in a large plate for mixing.
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Pour the seasoning juice into the dish and mix well. Then serve.
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Tips
I use old vinegar, preferably white vinegar, and the blanching time must not be too long.