The practice of cold salad in Hai Jie cuisine

raw material

Schizonepeta tenuifolia 1, dried pepper 1-2, 2 tbsp oil, salad oil 1 tbsp, soy sauce 1 tbsp, garlic and vinegar.

The way of doing things

1. Wash and dry Schizonepeta tenuifolia, peel dried chili, chop garlic and mix.

2. Add a small amount of oil, salad oil, soy sauce and vinegar, mix and heat, pour it on Schizonepeta tenuifolia and stir well.

The collocation method of cold dishes and seaweed;

1. Scrape the dirty skin outside Cai Jie.

2. It is more convenient to cut into filaments and use a beater.

3. Add salt and stir for 10 minute.

4. Add rice vinegar and sugar and mix well.

5. Put it in a closed container,

It can be eaten after 6.24 hours and can be stored at room temperature for one week. It tastes sweet, so it's best to store it in the refrigerator.

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How to make cold seaweed?

Details of Undaria pinnatifida (dried): Nickname: Ruobu, Sargassum and Auricularia auricula Raw materials: a handful of dried Undaria pinnatifida, garlic, rice vinegar, mustard oil, sesame oil and salt. Practice: 1. Undaria pinnatifida is soaked in boiling water according to the instructions on the packaging bag and cooled. 2. Add garlic, rice vinegar, salt mustard oil and two or three drops of sesame oil and mix well. Fancy: Add scallion and vanilla. It is also good to mix the shredded soybeans together.

Perennial vegetables for cold dishes (broccoli)

raw material

Broccoli 1 bar (about 200g), fermented soy sauce 20-30g, sesame seed 5g, a little sesame oil, and a little Tang Xinzi.

The way of doing things

1. Remove the tail of broccoli, roll it up and put it in the pot.

2. Put 50c.c cold water in the pot, then simmer for about 5 minutes, and then simmer for 3 minutes.

3. Turn the broccoli upside down, twist the juice slightly, cut it into strips, and plate it.

4. Sprinkle with distilled water and sprinkle with sesame seeds, seven flavors and sesame oil.