assorted laozan

By MeggieWalker

assorted laozan
Big fish and meat are too greasy to eat on the hot day, so try some light and convenient cold dishes. Today, I'm here to serve [Assorted Sail]. The most important thing in this Sail is the juice. Whatever ingredients you put in it can please, and it's really convenient and simple to operate.
The most important ingredient in the sauce is [Thai pepper]. It must have Thai pepper to taste the right flavor. The sauce is actually very simple. It is made with seafood soy sauce, vinegar and white sugar to make drops. As for the ratio, it depends on your taste. If you like sour taste, add more vinegar, and if you like sweet taste, add more sugar. There is no need to add salt to the juice, just the salinity of the seafood soy sauce will be enough.

Recipe Recommendations

  • water fungus appropriate amount
  • dried tofu appropriate amount
  • cucumber appropriate amount
  • lily mushroom appropriate amount
  • thai pepper appropriate amount
  • chives appropriate amount
  • seafood soy sauce appropriate amount
  • balsamic vinegar appropriate amount
  • white sugar appropriate amount

Steps for assorted laozan

  • Make step 0
    1
    Blanch the fungus with boiling water, remove and cut into shredded pieces.
  • Make step 1
    2
    Shred dried tofu and blanch it with boiling water.
  • Make step 2
    3
    Blanch the lily mushrooms with boiling water and remove them for later use.
  • Make step 3
    4
    Peel the cucumber and shred it, cut the Thai pepper and chives into small circles.
  • Make step 4
    5
    Add seafood soy sauce to balsamic vinegar and white sugar and stir well.
  • Make step 5
    6
    Put the processed ingredients into a plate and pour the juice on it.
  • Make step 6
    7
    Sprinkle with Thai pepper and chive rings, and finally drizzle in cooked oil.

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