Cold shredded potatoes
Ingredients Required:
1 large potato, half a carrot, 20g chives, 30g garlic, 2 dried chilies, 0.5g Sichuan pepper, 1g white sesame seeds, 10ml light soy sauce, 10g balsamic vinegar, 1g salt, 3g sugar, 5ml sesame oil, 10ml peanut oil
Production process:
1. Prepare all the ingredients, peel the potatoes and carrots, clean them and cut them into thin strips. Then put the shredded potatoes in water and wash them several times to clean the starch on the surface of the shredded potatoes. Finally, wash the chives and cut them into chopped green onions, peel the garlic and cut them into minced garlic, and cut the dried chili peppers into chili segments for later use.
2. Add an appropriate amount of water to the pot and bring to a boil, blanch the shredded potatoes and carrots after the water boils, and immediately remove them and soak them in clean water after blanching. This step is crucial, the blanched shredded potatoes will be more crispy and tender after rinsing with cold water.
3. Remove the shredded potatoes and carrots and put them in a cooking basin, sprinkle in chopped green onions and minced garlic, add 10ml of light soy sauce, 10g of balsamic vinegar, 1g of salt and 3g of sugar. Heat the wok over medium heat until the palm of the hand is hot, pour in 10ml of peanut oil, add dried chili peppers, white sesame seeds and peppercorns, fry over low heat until fragrant, and then pour the hot oil on the shredded potatoes to stimulate the fragrance, which will make a sizzling sound. The hot oil is the finishing touch to this cold shredded potato salad, so don't skip it.
4. Finally, add 5ml of sesame oil, stir evenly with chopsticks and put it on a plate, and the fragrant cold shredded potatoes are ready.
Vinegared cabbage
Materials Required:
400g of Chinese cabbage, 10g of green onion, 10g of ginger, 3 cloves of garlic, 2 dried chilies, 10ml of peanut oil, 1g of salt, 3g of sugar, 10ml of aged vinegar, 5ml of light soy sauce
Steps:
1. First of all, we need to prepare all the ingredients we need to use, first tear the cabbage leaves into small pieces by hand, and then break the cabbage into pieces by hand, and then clean and control the moisture for later use. Then cut the green onion into chopped green onions, cut the ginger into shredded ginger, cut the garlic into garlic slices, and cut the dried chili into chili segments for later use.
2. Heat the wok over medium heat until the palm of the hand is hot, then pour in 10ml of peanut oil, turn to high heat until the oil is hot, then add chopped green onions, garlic slices, ginger slices and dried chili peppers on low heat and simmer until fragrant. First add the cabbage and stir-fry until the cabbage is slightly soft, and then add the cabbage leaves and stir-fry together. Because cabbage leaves are much thicker than cabbage leaves, their ease of ripening is not the same, fry cabbage roots first and then put in cabbage leaves, so as not to fry cabbage leaves too soft.
3. Stir-fry until the cabbage leaves are slightly soft, pour a circle of aged vinegar along the edge of the pot, stir-fry evenly, add 1g of salt, 3g of sugar, and 5ml of light soy sauce in turn, stir-fry until the cabbage becomes soft and the juice comes out of the pot. The vinegared cabbage with a crisp texture and appetizer is ready.
Toon seedlings mixed with walnut kernels
All Ingredients:
200g toon seedlings, 8 walnuts, 10 wolfberries, 1g salt, 5ml sesame oil
Detailed instructions:
1. First of all, we have to prepare all the ingredients needed to make this dish [toon seedlings mixed with walnut kernels]: remove the black toon seed shell on the toon seedling sprout petals, then pinch off the roots, clean them, drain the water for later use, smash the walnuts open and remove the shells, then soak the walnut kernels in warm water and peel off the skin of the walnut kernels, and soak the wolfberries in an appropriate amount of water.
2. Put the dried toon seedlings and the peeled walnuts into a cooking bowl.
3. Put the soaked wolfberries, add 1g of salt and 5ml of sesame oil and stir well.
Stew pumpkin
Eat more of these 5 dishes after the holiday
Ingredient Details:
500g old pumpkin, 20g green onions, 5 cloves of garlic, 2 dried chilies, 10ml of peanut oil, 2g of salt, 5ml of sesame oil, 800ml of drinking water
Detailed Steps:
1. First of all, we need to prepare the ingredients needed to make this [stewed pumpkin]: 500g of old pumpkin, 20g of green onions, 5 cloves of garlic, and 2 dried chilies. Clean the old pumpkin first, the pumpkin skin does not need to be removed, you can use a brush to scrub the pumpkin skin. Cut the washed pumpkin into 3-4cm pieces for later use, taking care not to cut the pumpkin pieces too small. Clean the green onions and cut them into chopped green onions, cut the dried chili peppers into chili segments, and clean the garlic for later use.
2. Heat the pan over medium heat until the palm of the pan is hot, pour in 10ml of peanut oil, turn to high heat until the oil is hot, then add chopped green onion and dried chili peppers, turn to low heat and fragrant. Add the sliced pumpkin cubes and stir-fry evenly. Add the garlic cloves and continue to stir-fry.
3. Add 800ml of drinking water, the water can be submerged over the pumpkin, cover the pot and bring to a boil over high heat, then turn to low heat and simmer.
4. After the pumpkin is stewed soft, add 2g of salt, pour in 5ml of sesame oil, and wait for the pumpkin to taste and then put it on the plate. The soup does not need to be drained, and the bibimbap is particularly fragrant.
Shredded lotus root
2 sections of lotus root, 20g shallots, 20g garlic, 20g ginger, 10g red bell pepper, 1g salt, 5g sugar, 5ml white vinegar, 5ml light soy sauce, 5ml sesame oil
How it works:
1. First of all, we need to prepare the ingredients needed to make this [cold lotus root]: first use a knife to peel off the outer skin of the lotus root and then clean it for later use. Cut the lotus root into thin and uniform slices along the direction of the lotus root hole, and then change the knife to cut the lotus root into fine shreds. Put the cut lotus root silk into clean water and wash it to remove the lotus root powder.
2. Add an appropriate amount of water to the soup pot, put in the washed lotus root shreds after boiling over high heat, blanch them in boiling water and then immediately remove them and soak them in cold water.
3. Cut the shallots into chopped green onions, garlic into minced garlic, ginger into shredded ginger, and bell peppers into chopped bell peppers. Take a small bowl and put 1g of salt, 5g of sugar, 5ml of white vinegar, 5ml of light soy sauce and 5ml of sesame oil, mix well and set aside. Drain the lotus root shreds and put them in a cooking bowl, add chopped green onions, minced garlic, shredded ginger and chopped bell peppers, pour in the mixed sauce, stir well and serve.