Light taste for summer

Light taste for summer

Introduction:

"In summer, refreshing cold dishes and light dishes gradually replace the big fish and meat on the table. Nowadays, people pay more and more attention to and accept the healthy diet."

Production steps:

Step 1: raw material drawing.

Step 2: white dried slices into thin slices.

Step 3: cut all pieces into pieces.

Step 4: shred ginger.

Step 5: make the dry silk feel softer with boiling water.

Step 6: drain the water.

Step 7: pour water into the pot and bring to a boil. Add shredded ginger and cooking wine.

Step 8: pour in the dried silk. Bring to a boil.

Step 9: after cooking, pour in the concentrated chicken juice, cook for another two minutes, and season with salt.

Step 10: take out the pot and put it on the plate.

Materials required:

Bai Gan: one piece

Ginger: moderate

Shallot: moderate

Cooking wine: moderate

Concentrated chicken juice: right amount

Salt: right amount

Note: 1. When cooking dried shredded ginger, you must have more shredded ginger to make it taste more fragrant. 2. The best choice for boiled dry silk is white dry with soft texture. 3. Be careful not to scratch your hand when the film is dry. 4. Concentrated chicken juice can also be replaced by high soup.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and fresh