How to make Sichuan spicy salad?

Sichuan spicy salad is a delicacy that is loved by everyone. As for the ingredients, you can choose according to your taste. The method is very simple. After boiling water, put the prepared ingredients into the pot, take them out after cooking, then add seasonings, stir evenly and you can eat it. It should be noted that if you can't eat spicy food, you must put less chili, otherwise it will lose its beauty.

1. Main ingredients of Sichuan spicy salad

1. Vegetables: potatoes, Chinese cabbage, Chinese cabbage, chrysanthemum, kohlrabi, bean sprouts

2. Side dishes: wide noodles, thin noodles, fish balls, sausages, dried tofu (people in the south can use tofu skin instead), meatballs, kelp knots, instant noodles (of course the cheapest).

3. Seasoning: chili sauce (it is recommended to use Lao Gan Ma chili sauce, which is sold in major supermarkets across the country), sesame oil, sugar, vinegar (preferably aged vinegar), salt, chicken essence (MSG is also OK), starch (diluted with water), sesame, cumin, sesame paste (a little, mixed evenly with starch water), peanut butter (simply put, peanuts are beaten into small pieces or powder, which is a bit difficult, so friends who have the conditions can add some, which will make your spicy dish very fragrant).

2. How to make Sichuan spicy salad

Method 1

1. First, soak the wide noodles in water 6 or 7 hours in advance. It is usually soaked before going to bed and it will be ready in the morning. (The time depends on the quality of the wide noodles. Some good wide noodles can be ready in 1 or 2 hours)

2. Next, wash the vegetables and cut the potatoes into slices. To ensure hygiene, you can also rinse the side dishes with water first.

3. Prepare a large pot of water, bring it to a boil and add a little salt. Then put the potatoes into the pot, wait for 2 minutes before putting other vegetables into the pot, cover the pot, wait for 1 or 2 minutes until the water boils again, then put other side dishes into the pot. During this time, use a spoon to stir the contents of the pot to ensure that they are fully cooked. (Add instant noodles last)

4. Turn off the heat 2 minutes after the side dishes are put into the pot. Get a large basin, which can be the one you use to wash fruits and vegetables at home, and start preparing the seasonings.

5. Take two spoons of sugar, an appropriate amount of chili sauce (1-2 spoons), half a spoon of sesame oil, 2 spoons of vinegar, a little salt, a little chicken essence, a little starch, a little water, sesame, cumin, peanut foam, mix well (the seasoning depends on personal taste)

6. Use a colander to scoop the contents of the pot into a large basin containing seasonings (it must be dry, without water, otherwise it will become spicy), and stir evenly. You can taste it during this period to see if the taste is suitable. As long as the dish is still hot, you can continue to make changes. Until the taste suits your taste.

Method 2

1. Prepare all the ingredients

2. Mix the raw materials of enoki mushroom, shiitake mushroom, fried tofu, fresh shrimp, tofu skin and vermicelli separately, drain the water,

3. Mix the fish balls, ham, rapeseed and spinach until cooked, and drain the water. I bought the dried kelp before, which has been processed.

4. Cut the kelp and tofu skin into shreds, cut the fried tofu in half and put them in a large bowl.

5. Cut the fish balls into two halves and put them in with the shrimp and vermicelli.

6. Add oyster sauce, soy sauce, sugar, balsamic vinegar, and seafood sauce.

7. Sprinkle with cumin and sesame seeds, crushed peanuts are better