How to make Sichuan spicy salad

Spicy cold dishes are a type of food that has a spicy taste and is popular in Sichuan and even across the country. There are many types of spicy cold dishes, such as cold black fungus, cold beans, and mixed vegetables. Different cold dishes have different tastes and cooking methods, and you also need to master different tips when making them. Below, I will introduce to you in detail the methods of making these spicy cold dishes.

1. Cold Fungus

The effects of sesame oil mixed with black fungus include replenishing qi and blood, lowering fat and losing weight, preventing cancer, treating constipation, and clearing the stomach. Black fungus contains anti-tumor active substances, which can enhance the body's immunity. Black fungus contains vitamin K, which can prevent the occurrence of thrombosis.

Ingredients: Main ingredients: 20 grams of black fungus (soaked in water), 3 cloves of garlic

Accessories: appropriate amount of sesame oil, a little sugar, 1 spoon of aged vinegar, 7ml of soy sauce, a little chicken powder, 2 spoons of chopped pepper sauce, appropriate amount of salt

practice:

1. Soak the black fungus in cold water until it softens and then rinse.

2. Pour clean water into the pot, bring to a boil, add the fungus, blanch it and remove it for later use

3. Drain the fungus and chop the garlic

4. Heat a pan, add a small amount of vegetable oil, and sauté garlic until fragrant

5. Add 2 spoons of chopped pepper sauce and mix well

6. Add soy sauce, balsamic vinegar and other seasonings to the fungus and mix well.

7. Pour the sautéed garlic and chopped pepper over the fungus and mix well.

8. Finally, add two small spoons of sesame oil

2. Beans with sesame sauce

Ingredients: 5 liang of fresh beans, 2 liang of sesame paste, 5 qian of refined salt, 10 grains of MSG, 5 qian of pepper oil, 3 qian of ground ginger

Preparation method: Remove the tendons of the beans, break them, wash them, blanch them in boiling water, then soak them in cold water, remove them from the water, and place them in a mixing plate. Then mix sesame paste with cold boiled water to make a paste, heat the pepper oil, add salt, MSG and minced ginger, pour it on the beans, mix well and serve.

Features: Emerald green in color, delicious in aroma.

3. Mixed Vegetables

Ingredients: 3 taels of vermicelli, 1 tael of cooked pork, 1 tael of cooked chicken, 1 tael of cooked ham, 5 qian of dried shrimps, 2 eggs, 3 spinach hearts, 8 qian of soy sauce, 3 qian of dried mushrooms, 3 qian of vinegar, 1 qian of sesame oil, 2 qian of mustard paste, 10 grains of MSG

Preparation method: First chop the vermicelli into 5-inch long pieces, put into boiling water and cook until the center is no longer hard, take out and soak in cold water for a while, drain the water, and place around the plate; cut the spinach core into inch pieces with a straight knife; cut the mushroom slices with a knife, blanch them in boiling water and set aside; then put the wok on the fire to heat it, crack the egg and pour in the egg skin that is one centimeter thick, peel off the egg skin and cut into 2-inch long and one-centimeter wide strips; use a straight knife to cut the pork, chicken, and ham into strips that are more than one centimeter thick and one and a half inches long. Arrange the various ingredients in different colors neatly in the middle of the vermicelli on the plate, and sprinkle the dried shrimps on the vermicelli. Finally, mix soy sauce, vinegar, sesame oil, mustard paste and MSG in a bowl to make a sauce and pour it over the food when eating.

Features: Bright colors and unique flavor.