Chinese Food
Spicy vegetables
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This is my favorite cold dish in recent years. It's similar to kimchi, but it's similar to overnight stains. Simple Kwai. I don't have so much time to make complicated dishes. No spicy food. Come on, come on
Cooking ingredients
Cooking Steps
Step1:Finished product drawin
Step2:Wash and peel potatoes and lotus root, and cut into thick slices (about 1cm thick) of cucumber, cut into strips for use.
Step3:Add water into the pot. Bring to a boil and pour in the lotus root and potato chips. Blanch hot water once. About 2 minutes. Don't cook too long. Otherwise, it's too ripe and fragile. Take it out quickly after cooking. Drain the excess water.
Step4:Heat the oil in the pot to 70% heat. Pour in the pepper and star anise and stir fry until fragrant. Turn off the heat immediately. Be careful not to burn. Take advantage of the hot oil pot. Pour in the hot oil temperature of the chili powder (preferably the thick chili noodles). The chili powder will turn into the hot oil. Then pour in the cumin powder and mix well.
Step5:Pour the chili oil into the vegetables. Add salt, chicken essence and a small amount of white sugar. Put on disposable gloves. Spread every vegetable evenly.
Step6:After lotus root and potato chips are cooled a little, mix them with chili oil. Mix the vegetables. Cover with plastic film. Put them in the refrigerator for more than 6 hours.
Step7:Finished product drawin
Step8:Finished product drawin
Cooking tips:The function of refrigerated storage - boiled potatoes and lotus root slices. They are not crispy and sweet, but the vegetables are crispy and delicious only when refrigerated and cooled and marinated. And can effectively prevent food deterioration. Especially in summer. That's why most pickled foods need to be preserved at low temperature. So. Refrigerate this step. Don't omit it. Otherwise, it will affect the taste. There are skills in making delicious dishes.
