Hua Kai Fu GUI
This is a cold dish. As the main ingredient for the seasoning, I chose Thai sweet spicy sauce. It is light spicy with sweet and sour taste. It also has the fruity flavor of tropical fruits. It is appetizing and refreshing. It is a seasonal dish that is very suitable for summer.
Recipe Recommendations
- Green bean vermicelli 100 grams
- mung bean sprouts 2 two
- leek flower 2 two
- Flammulina velutipes 2 two
- carrots art. 1
- cucumber 1/2 Article
- purple cabbage 4 tablets
- lemon 1 tablet
- lemon juice 1-2 drop
- green pepper one
- red pepper of 5
- garlic 5 capsules
- Li Kum Kee Thai sweet spicy sauce 2 tablespoons
- Lee Kum Kee salad 2 tablespoons
- soy sauce 1 tablespoon
- sesame oil 1 tablespoon
- salt 1 tablespoon
- chicken essence 1 tablespoon
- cooked sesame appropriate amount
- salty and fresh
- mix
- an hour
- senior
Steps for Hua Kai Fu GUI
1
Raw material diagram.
2
Ingredients chart.
3
Use a garlic press to press the garlic until it is shredded for later use.
4
Cut green and red peppers into small pieces for use.
5
Cut the lemon into small slices and set aside.
6
Preparation of seasoning juice: Put 2 tablespoons of Lee Kum Kee Thai sweet spicy sauce, 2 tablespoons of Lee Kum Kee cold sauce, 1 tablespoon soy sauce, 1 tablespoon of mature vinegar, 1 tablespoon of sesame oil, 1 tsp of salt, 1 tsp of chicken essence into a bowl. and 1-2 drops of lemon juice.
7
Then put the minced garlic, green and red pepper cubes, and lemon cubes into the seasoning sauce.
8
Stir the seasoning juice evenly and set aside.
9
Wash all the ingredients except the vermicelli, remove the roots of the mung bean sprouts, shred the cucumber, purple broccoli, and carrot, and cut the leek flowers into appropriate sections for later use.
10
Bring water to a boil, and blanch the mushroom mushroom, mung bean sprouts, leek flowers, carrot, and purple cabbage in turn (only one picture is represented here, and we will not take pictures one by one).
11
Pass all the vegetables that have been blanched in water through the Lenghe River (only one picture is represented here, and we will not take pictures one by one).
12
Then drain the water and set aside.
13
Soak mung bean vermicelli in boiling water (this step can be done in advance).
14
After bringing water to a boil, add mung bean vermicelli and blanch it, remove it immediately, paying attention to your hands quickly.
15
After the vermicelli has passed through the cold river, place it in the prepared lemon ice water and soak it thoroughly.
16
Remove the roots of the mushroom mushrooms and place them neatly into the plate with other vegetables.
17
Drain the mung bean vermicelli, turn it into a ball with your fingers, and place it into a plate.
18
Garnish the vermicelli with lemon kernels, place the seasoning juice in the center of the plate and serve. Sprinkle with cooked sesame seeds when eating.Hua Kai Fu GUI Make Tips
1. The preparation of the seasoning sauce is based on personal taste and is for reference only; adjustments must be made according to personal dietary habits.
2. Blanch the enoki mushrooms in boiling water for just 10 seconds; cooking them too long will make them stick to your teeth.
3. Trim the roots off the enoki mushrooms when plating, as this prevents them from falling apart and makes arrangement easier.
4. After blanching the mung bean vermicelli, soak them in cold water to prevent them from sticking together and to ensure a more refreshing texture.