No wonder the cold salad made by the restaurant chef is so delicious, the original trick is so simple, so fragrant

Today I will share with you the practice of a cold vegetable platter, this dish can be matched according to your favorite dishes at will, the method is simple and fast, and the wine is greasy

Steps:

1. I prepared some vegetables that my family likes to eat today: cucumbers, tofu skins, black fungus, lotus vegetables, yuba and cauliflower. All the vegetarian dishes I use here can be matched according to your preference, and you can match them with meat and vegetables.

Treat them all

Wash the tofu skin and roll it up and cut it into thin strips.

Wash the cucumber first with a knife to pat the cucumber apart, and then cut the cucumber into small pieces to make it easier to absorb the flavor.

Peel and wash the lotus cabbage into thin slices, and be sure to soak the lotus cabbage in water after slicing it to prevent the lotus from oxidizing and turning black.

It is recommended to use 9-hole lotus vegetables for cold dishes here, because 9-hole lotus vegetables have high water content and are more crisp and refreshing to eat. The starch content in the 7-hole lotus vegetable is high, the taste is soft and glutinous, and it is suitable for stewing;

2. After the water in the pot boils, pour the cauliflower, tofu skin, and soft black fungus soaked in advance into the blanching water. When cooking, you can add a little salt to it to give these dishes a base taste. These dishes take the same time to mature, cook for about 1 minute, blanch and then take them out and drain them in cold water for later use.

Then pour in the soft yuba soaked in advance and blanch it.

Pour the lotus cabbage into the blanching water, add some vinegar to the lotus cabbage when blanching, boil for about 30 seconds, and take it out of the cold water. This can make the taste of lotus vegetables more crisp and refreshing.

3. Coming down is the most important step.

Pour all the blanched vegetables into a pot, add the scattered cucumber segments, and add some chopped millet peppers if you can eat spicy. Then add the mashed garlic, add salt, light soy sauce, chicken essence, add more balsamic vinegar, add a teaspoon of sugar to enhance freshness, add a spoonful of Sichuan pepper oil and a spoonful of scallion oil. These two oils must be indispensable, and finally add a few spoonfuls of red oil and chili seeds and stir well to eat.

Well, let's have this cold vegetable platter, the taste is fragrant, spicy, numb, sour, and the color and flavor are complete.

The taste is fragrant, spicy, numb, sour, the color and flavor are complete, the taste is crisp and refreshing, especially delicious, and you will never get tired of eating.