Ingredients: kidney bean, tomato, green pepper, lettuce, red cabbage, carrot, asparagus, cucumber, mayonnaise (French dressing) and green olives.
Practice: Wash vegetables, slice tomatoes, green peppers, carrots, asparagus and cucumbers, and tear lettuce and cabbage. Pour all the prepared ingredients into a bowl, then mix in mayonnaise and French dressing. There is no need to stir too evenly. Generally, there is a small dish of seasoning on the side, which guests can mix according to their own tastes.
Taste: The taste is unique, with a little farnsworth flavor.
Note: people who don't like olives should not taste them, or they will be shocked!
Ingredients: kidney bean, tomato, green pepper, lettuce, red cabbage, carrot, asparagus, cucumber, mayonnaise (French seasoning),
Practice: Wash vegetables, slice tomatoes, green peppers, carrots, asparagus and cucumbers, and tear lettuce and cabbage. Pour all the prepared ingredients into a bowl, then mix in mayonnaise and French dressing. There is no need to stir too evenly. Generally, there is a small dish of seasoning on the side, which guests can mix according to their own tastes.
Taste: The taste is unique, with a little farnsworth flavor.
Crispy tendon
Raw materials:
200 grams of oily trotters. 3g of refined salt, monosodium glutamate 1g, Shaoxing wine 10g, a little egg yolk and a little alkali.
Exercise:
Squeeze the dried trotters, cut them into 3.3 cm pieces, put them in a bowl, and add salt, monosodium glutamate and Shaoxing wine. In another bowl, add flour for fermentation, stir well with a little water, add a little alkali, make egg yolk into paste, and add peanut oil to stir well. Take a wok, pour peanut oil into it, put it on medium fire and heat it to 60% (about 150℃), drag the tendons into paste, fry them one by one until they are out of the shell, and take them out. When the oil is heated to 90% heat (about 225℃), fry them again, and then take them out and put them on a plate.
Features:
Golden color, crisp outside and fragrant inside, good wine.