Cold jambalaya is a side dish that is very suitable for summer. You can use whatever you have at hand, which is more fiber, less oil and healthy!

material

Ingredients: bean sprouts 100g, celery 100g, 6 auricularia auricula and 20 gold needles;

Accessories: salt 1 spoon, sugar 1 spoon, chicken essence 1 spoon, sesame oil.

Cold jambalaya

1

Remove the black tail of bean sprouts, wash them, put them in a boiling water pot, cover the pot and cook for 5 minutes.

2

Wash celery, cut a few leaves into sections, blanch in boiling water, and take it out when it changes color.

three

The scalded vegetables should be immediately cooled in cold boiled water, which can keep the vegetables colorful and crisp.

four

Soak the lily and auricularia auricula in water, remove the hard handle and put it in boiling water for 3 minutes before taking it out. Shred auricularia auricula.

five

Drain the cooled vegetables, put them in a large bowl, add salt and sugar 1 teaspoon and marinate for a while (at least 15 minutes). Before eating, pour off the oozing water, add a little salt, sugar and chicken essence to taste, and finally sprinkle with a little sesame oil and mix well.

Tips

Bean sprouts are different from mung bean sprouts. They should be cooked before eating. Covering and cooking can remove the smell of beans.