Shandong salad

Shandong salad

Introduction:

"Jinan has only cold skin and cold powder. I haven't seen lapi before. I remember when I saw Zhao Benshan's sketch, Song Dandan said the whole lapi, and Zhao Benshan said to shoot a cucumber. Then I knew that lapi was a dish in Northeast China. I really didn't know how to make it, but I bought one curiously, so I had to try it. I didn't expect it tasted very good. Hey, hey, hey, hey, hey

Production steps:

Step 1: scald the peeler with boiling water, and then pass it with cold water. The peeler is easy to stick together, so it's better to wait until the materials are ready to mix before scalding and cutting off. My husband bought some crispy peanuts. I ate them very fragrant, so I cut them. I saw that all the cold dishes outside would put peanuts. They should be delicious. Shred cucumber, carrot, soak agaric in advance, tear into small pieces, chop onion, ginger, garlic, coriander and set aside

Step 2: put vinegar, soy sauce, ginger powder, a little salt, a little sugar and chicken essence in a bowl to make juice.

Step 3: in order to avoid buying chili oil when I eat instant boiled mutton in the future, I pour more chili oil and fry some chili oil by myself. Cool the oil and let it dry over low heat. Turn off the heat and let it cool while waiting for the color. After pouring out, there is some chili oil left at the bottom of the pot. Put some Chinese prickly ash and hemp prickly ash on a small thick colander, and the fried oil comes out with the fragrance of Chinese prickly ash and let it cool for standby.

Step 4: put the vegetables and the peels together in a small basin, dip the prepared sauce on the peels, and mix well.

Step 5: after the pepper oil is cool, put the mixed vegetables into the pot and mix well. Sprinkle with coriander and serve.

Materials required:

Northeast lapi: right amount

Auricularia auricula: right amount

Carrot: right amount

Cucumber: moderate

Peanuts: right amount

Scallion: right amount

Ginger: right amount

Coriander: moderate

Dry pepper: right amount

Pepper: right amount

Zanthoxylum bungeanum: right amount

Salt: right amount

Chicken essence: appropriate amount

Old style: moderate

Vinegar sugar: right amount

Chili oil: right amount

Note: all the dishes I cook are not selling well. I don't know why. Don't I really have that talent? But the taste is not bad, this is my own ingredients when I made cold dishes in Jinan. I didn't expect that it would be as delicious when I used it on dalapi.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: hot and sour