Colorful mixed vegetables
By VicentaLakin
Recipe Recommendations
- cucumber a
- Yuba appropriate amount
- carrots half a
- black fungus appropriate amount
- white fungus appropriate amount
- kelp appropriate amount
- louver appropriate amount
- garlic appropriate amount
- black sesame appropriate amount
- sesame oil appropriate amount
- salad oil appropriate amount
- sugar appropriate amount
- MSG appropriate amount
- Haitian soy sauce appropriate amount
- June fresh soy sauce appropriate amount
- Li Kum Kee Sweet Bean Sauce appropriate amount
- Hainan Chunguang Lantern Chilli Sauce appropriate amount
- vinegar appropriate amount
- white pepper appropriate amount
- slightly spicy
- mix
- half an hour
- simple
Steps for Colorful mixed vegetables
1
Soak the tofu bamboo with warm water to soften, and put it into the mouth of the pot to pass through the water
2
Shred cucumber and carrot, add salt, and squeeze dry
3
Soak black and white ears until soft and blanch them in water
4
Soak the kelp until soft and blanch it in water
5
Venetian blinds, blanch and boil them soft6
Add the above ingredients to a large bowl, add all the seasonings from the ingredient list, mix well, and serveColorful mixed vegetables Make Tips
Salted has been added to the cucumbers and carrots, so there is no need to add salt when mixing vegetables. All soy products should be blanched in boiling water to remove the flavor of beans. Don't blanch the tofu bamboo for too long, otherwise it will be soft and unchewy; the seaweed must be boiled in hot water to remove the fishy smell, so that the taste will be more crisp and crisp; when adding seasoning, you must add vinegar to remove the fishy smell; In addition, I especially love Li Kum Kee's sweet noodle sauce, which has a strong sauce aroma; and there is also the spring lantern pepper sauce, which has a unique flavor! In addition, you can add dishes at will, put whatever you like, and buy whatever you think of!!! Hahaha!!! Let's eat!