Cleverly Mixed Cold Dishes-cilantro Mixed with Venetian Leaves

Name: Cleverly Mixed Cold Dishes-cilantro Mixed with Venetian Leaves
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Cow louver; Some parsley; Some Green onions; Some ginger; 3g salt; 2g Chicken Essence 2g; a little Huadiao Wine; a little Rice vinegar; a little sesame oil; a little black pepper powder

by Liangsheng deliberately, falling flowers ruthless

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Coriander mixed with fennel leaves is a cold dish with the flavor of Shandong cuisine. Coriander is coriander. Coriander can promote gastrointestinal peristalsis and help appetite and wake up the spleen. So eating this cold dish in summer is perfect. This dish is characterized by its crisp texture. The taste is fresh, refreshing and refreshing. Let's start making it.

Cleverly Mixed Cold Dishes-cilantro Mixed with Venetian Leaves

1. The raw materials and accessories are beef fennel, coriander, ginger, green onion section

Cleverly Mixed Cold Dishes-cilantro Mixed with Venetian Leaves recipe

2. First, shred the green onion and ginger

3. Cut coriander into sections and soak in cold water

4. Beef louver cut into thin strips 0.5cm wide

5. Boil water

6. Beef Venetian Soaking

7. Add water to the pot and bring to a boil, pour the venetian leaves, blanch it for about 5 seconds, immediately remove it and put it in cold water to cool, and then remove the water to drain (this dish is crispy of the venetian leaves, so it should not be too old. The water in the pot should be Much, the hot time should be as short as 3-5 seconds, it’s better to use ice water if it’s too cold)

8. Take an empty bowl

9. Then start seasoning, prepare a bowl, add salt, chicken essence, huadiao wine, rice vinegar, sesame oil, black pepper powder and mix well (you can add some lemon juice or fermented bean curd juice to have a special flavor)

10. Add coriander and green onion ginger

11. Add the freshly chopped venetian leaves and mix well with chopsticks. It's very simple (you can also add some chili oil and mix well, then it will become a Sichuan style)