[Cantonese food] kelp and golden needle mixed with jelly

[Cantonese food] kelp and golden needle mixed with jelly

Introduction:

Guangdong cuisine is one of the eight famous cuisines in China. It is composed of three local dishes: Guangzhou, Chaozhou and Dongjiang. The three local dishes have their own characteristics. Guangzhou cuisine is the main part of Cantonese cuisine. It has won the reputation of "eating in Guangzhou" for its delicious taste and rich dishes. There are three characteristics of Guangzhou Cuisine: first, birds, animals, insects and fish are all used as raw materials to cook game delicacies of different shapes; second, they are ready to cook, ready to cook and impromptu, which are unique and fresh to eat; third, they are light in summer and autumn and fragrant in winter and spring, which are deeply loved by the public. Chaozhou cuisine plays an important role in Guangdong cuisine. Chaozhou cuisine is mainly made of seafood, river fresh food, livestock and poultry. It is good at cooking vegetables and fruits. It can be processed in various ways. It can be divided into fried, cooked, fried, stewed, stewed, roasted, baked, stewed, smoked, buckled, pickled, rolled and mixed. The knife work is exquisite, and the soup skill is especially deep. Among them, Qingdun, hongshao and tangpao are the most distinctive. Dongjiang cuisine, also known as Hakka cuisine, is mainly made of meat, with original flavor, crisp, soft, fragrant and thick. He pays attention to fire skill and is famous for stewing, roasting, stewing and baking, especially Casserole Dishes. In practice, it still retains some ingenious cooking skills, with the style and features of the ancient Central Plains. All this [kelp and golden needle mixed cold powder] is one of the fresh and refreshing cold dishes. Although it is simple, it is delicious and refreshing. Here to share, I hope you support and like it

Production steps:

Step 1: Kelp with jelly.

Step 2: cut kelp into inch pieces, jelly into thick pieces, cucumber into pieces, red pepper into pieces.

Step 3: put Flammulina velutipes into a boiling water pot, blanch and cool it.

Step 4: put Flammulina velutipes into a boiling water pot, blanch and cool it.

Step 5: put kelp into the boiling water pot and cook it (about 5 minutes) to remove the smell of ginger.

Step 6: put all kinds of dry ingredients into small pots after blanching.

Step 7: add soy sauce, sesame oil, sugar, white granulated sugar, shredded ginger, shredded scallion, salt and a little sesame.

Step 8: stir the seasoning evenly.

Step 9: just mix my kelp with jelly!

Materials required:

Vermicelli: 350g

Flammulina velutipes: 100g

Cucumber: 100g

Kelp silk: 50g

Red pepper: 20g

Salt: right amount

Soy sauce: 1 seasoning spoon

Monosodium glutamate: half seasoning spoon

Sugar: half seasoning spoon

Ginger: a little

Shredded scallion: a little

Sesame oil: a little

Caution: 1. Kelp and Baijiu do not eat together, it will not digest easily, and easily cause gastrointestinal discomfort. 2. Don't overdo the boiling water, or you will get old and taste bad.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: spiced