Crispy mixed colla

Piao blue (pronounced pie three tones) is a vegetable somewhere between kohlrabi and cabbage. It can be shredded to make salad, or it can be sliced and fried with bacon. Whether it is cold or stir-fried, it has a unique flavor, crispy and refreshing, and is very nutritious. If it is not delicious, come and see me ~~

Recipe Recommendations

lemon half a
shallots appropriate amount
garlic appropriate amount
Oil poured chili appropriate amount
sesame oil appropriate amount
salt appropriate amount
chicken essence appropriate amount

original
mix
ten minutes
ordinary

Steps for Crispy mixed colla

One small orchid, wash the outer skin.

Cut the koala into thin slices, and then cut into thin slices.

Soak the cut filaments in clear water for 1-2 minutes. This is the first step to remove the astringent taste.

Remove into blue and drain.

Next, pour the shredded rice into a bowl and add a small teaspoon of salt, commonly known as "killing water".

The "water-killed" koala silk tastes more crispy and tough.

Take another small bowl, add the shallots and minced garlic, add 1 spoonful of light soy sauce, 2 spoonfuls of balsamic vinegar, 1 spoonful of oil-splashed peppers, and a little chicken essence.

Cut a few slices of fresh lemon and pad them at the bottom of the bowl, place the pixie silk on top, pour the mixed seasoning juice on top, and finally add less sesame oil. It's delicious!

It is cooked and eaten right now, absolutely fresh and tender.