Shredded pickled vegetables salad
By RafaelWalsh
Canliang doesn't eat much pickles at home, and I have never liked this long-term pickled thing. That day, my classmates invited me to dinner and ordered a plate of mixed pickles. The children all said it was delicious. Yangyang asked me to cook it for the first time when he ate it home. Occasionally, it doesn't matter. Remember, use boiling water to blanch it before mixing, otherwise it will be very salty ~
Recipe Recommendations
- pickles appropriate amount
- shallots appropriate amount
- white vinegar appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
- salty and fresh
- mix
- ten minutes
- ordinary
Steps for Shredded pickled vegetables salad
1
One pickle pimple and two shallot. It is best to use the current fresh shallots.
2
Shred shallots.
3
Shred pickles and blanch them with boiling water to remove the salty taste.
4
Remove and control the water points.
5
Add shredded green onion, stir in sesame oil, white vinegar, and chicken essence, stir and serve on a plate.