This is a cold dish, with a crisp taste and a fragrant taste. In autumn and winter, as a side dish, it is served in thick dishes such as chicken, duck, fish and other dishes to make up for each other and help each other, making it a pleasant scenery on the table. In spring and summer, it is more popular to use it for wine and porridge.
This dish is simple to make and can be cooked by almost anyone without frying. It not only ensures rich vitamins and fiber, but also is light and less oily. It is very delicious and healthy.
Fresh Three Silk
Recipe Recommendations
- yuancong one
- pepper appropriate amount
- aniseed appropriate amount
- ginger appropriate amount
- salt 20 grams
- oil 10 grams
- MSG appropriate amount
- salty and fresh
- mix
- ten minutes
- simple
Steps for Fresh Three Silk
1
Peel the borage, wash it, and cut it into thin threads.
2
Marinate with salt for a while.
3
Remove the stalks and seeds of the pepper, wash the pepper, and shred it.
4
Stir with salt and marinate the chopped pepper for a while.
5
Shred green onion, shredded ginger.
6
Squeeze the marinated shredded vegetables dry. In this way, we can squeeze out excess water in the borage and pepper, so that the dish will not look like soup. Secondly, we can also remove the raw taste.
7
Add green onions and shredded ginger to the shredded vegetables after squeezing out the water, and add some refined salt and monosodium glutamate. Be careful not to mix it for the time being.
8
Put oil in a wok, add pepper, aniseed, chopped green onion, and fry until fragrant. I put in a little too much oil, but actually I can't use so much. But you will understand in the end.
9
Remove the fried seasoning.
10
Pour hot oil on the shredded vegetables.
11
Cover the vegetables quickly if they are sprinkled with oil.
12
After simmer for a few minutes, mix well, and serve.
13
After cooling the excess pepper oil, put it in a bottle, and then mix the vegetables in the future so that you don't have to fry them freshly-my lazy trick: )Fresh Three Silk Make Tips
Be sure to simmer for a while after pouring in hot oil. When hot oil meets cold dishes, it will be fried until it is cracked and fragrant. If the lid is covered in time, the smell will not escape, and the mixed dishes will be more fragrant.