Squid in cold sauce

Method of cold squid

Raw materials for making cold squid

1 squid, 1 / 4 onion, 50g coriander, 50g scallion, ingredients 2: 10g minced mint leaves, 2 peppers, 6 cloves garlic, 1 / 2 cup white vinegar, 2 tbsp sugar, 1 tbsp lemon juice, 2 tbsp fish sauce.

Processing steps of cold squid

1. Wash the squid, cut the stripes from left to right, and then cut into slices. Scald in boiling water until cooked. Remove and shred the onion.

2. Mix the ingredients 2 and cook for 3 minutes over low heat. When it's cool, beat it into a sauce with a juicer.

3. Mix the sauce and seasoning well, then mix it with squid, shredded onion, scallion and mint leaves. After taste, put it on a plate and serve.

Characteristics of cold mixed squid:

Generally speaking, Thai cold dishes are mostly made by blanching the main ingredients in boiling water and mixing them with seasonings. Method 2 can do more, put in the refrigerator, also can be used in other cold dishes.

Squid in cold sauce

Squid is a common local dish, which belongs to Zhejiang cuisine. It is fragrant with scallion, elegant in color, tender and light in color. Wash the squid, cut the stripes from left to right, and then cut into slices. Scald in boiling water until cooked. Remove and shred the onion. Mix ingredients 2 and cook over low heat for 3 minutes. When it's cool, beat it into sauce. Mix the sauce and seasoning well, then mix with squid, shredded onion, scallion and minced mint.

Production method

raw material

1. 1 squid, 1 / 4 onion, 50g parsley, 50g scallion, 10g mint leaf.

2. 2 peppers, 6 cloves of garlic, 1 / 2 cup of white vinegar

flavoring

2 tbsp sugar, 1 tbsp lemon juice, 2 tbsp fish sauce

Production process

1. Wash the squid, cut the stripes left and right, then cut into slices, scald with boiling water until cooked, remove and shred the onion

2. Mix the ingredients 2 and cook for 3 minutes at low heat. When it is cool, beat it into sauce

3. Mix the sauce and seasoning well, then mix well with squid, shredded onion, scallion and mint leaves.

4. Remarks: Generally speaking, Thai cold dishes are mostly made by blanching the main ingredients with boiling water and mixing them with seasonings. Method 2 can do more, put in the refrigerator, also can be used in other cold dishes.

characteristic

It is fragrant with scallion, elegant in color, tender and light in color.

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