Qiang Sancai
By KyleeAbshire
This dish is delicious in color, light and refreshing, and rich in nutrients. It is an indispensable home-cooked dish on the summer table.
Recipe Recommendations
- potatoes one
- carrots one
- dried bean curd 200 grams
- salt appropriate amount
- vinegar appropriate amount
- oil appropriate amount
- pepper appropriate amount
- chives appropriate amount
- slightly spicy
- Qiang
- ten minutes
- ordinary
Steps for Qiang Sancai
1
Cut the dried tofu into strips with a flower knife, peel the carrots and cut them into strips, and peel the potatoes and cut them into strips and soak them directly in cold water.
2
Chop the chives, cut the dried peppers into sections, and set aside.
3
Put the potato strips and carrot strips together in boiling water and cut them off. Remove the cool boiling water and drain the water for later use.
4
Place the three ingredients on a plate and add salt, shredded chives, and shredded peppers.
5
Pour the oil into the hot pan and add the pepper.
6
Stir pepper oil into the vegetables, and add appropriate amount of vinegar when eating to make the taste more crispy.Qiang Sancai Make Tips
Potatoes and carrots should be blanched in water for a short time, and put them into cold water when they are cut off. Vinegar must be added right now. I personally think that mature vinegar tastes better than other vinegars.