Chinese Food
Qinghuo appetizer - Doupi mixed with kuju
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Super simple cold dish. Bitter chrysanthemum is clear. Vinegar and spicy oil neutralize the bitter taste of raw food. It's crisp and appetizing as a whole. It's acceptable for people who don't like lettuce.
Cooking ingredients
Cooking Steps
Step1:Raw materials are shown in the figure. A spoon for measuring seasoning. A long stainless steel spoon with a handle of about 7ml is used.
Step2:The chrysanthemum is washed and cut into two parts. Blanch tofu skin and cut into shreds.
Step3:Peel and shred carrots. Put them in a big bowl together with kuju and Doupi.
Step4:Add 2 tablespoons of soy sauce, 1 teaspoon of vinegar, 1 / 2 teaspoon of sesame oil, 1 teaspoon of oil and horseradish, a little salt and sugar. Mix well. The acidity of different vinegar is different. The acidity of the fruit vinegar I used is low and refreshing. Put 1.5 spoon. If you use the more sour Zhenjiang vinegar, you should put it less.)
Step5:Clear the fire and appetizer.
Step6:Finished product.
Cooking tips:I use thin salt for raw sauce. Vinegar is fruit vinegar. The taste is light. In actual production, adjust the dosage according to your own taste. There are skills in making delicious dishes.
