Cold Dishes-basil, Pepper, Mochi and Belly Shreds

Name: Cold Dishes-basil, Pepper, Mochi and Belly Shreds
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Melaleuca belly; a little Basil leaves; 1/2 a piece Purple cabbage; 1 Cucumber; 2 pieces celery; 3 pcs Millet spicy; 5 pieces Shallots; About 30 Green peppercorns; a little Blending oil; a little sesame oil; a little Chili oil; 1 tsp salt; 1 tsp Chicken Essence

by Jane Baby

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Melaleuca tripe is also called Niu Baiye. Hairy tripe is actually the stomach of a cow. Chengdu people like to use it in hot pot or cold sauce. Perilla is generally used as an auxiliary material for eating sashimi in Japanese cuisine, which can taste the taste of grilled chicken. Today, I blended the two ingredients with pepper and mochi to create a layered and unique flavor of perilla and pepper millet belly silk. The process diagram is a bit more, it is actually a very simple and refreshing summer cold dish, which can be completed in more than 10 minutes, it is a quick cold dish. When eating, if you eat perilla leaves and belly silk vegetables in the import, there will be surprises waiting for you~ I hope everyone likes it, and vote for me~ O(∩_∩)O~"

Cold Dishes-basil, Pepper, Mochi and Belly Shreds

1. 1. Prepare the ingredients and condiments

Cold Dishes-basil, Pepper, Mochi and Belly Shreds recipe

2. 2. Put the sliced belly shreds in boiling water with peppercorns, blanch for about 1 minute, turn off the heat and remove

3. 3. Put the blanched belly shreds into cold boiling water to cool down immediately, remove and drain the water for later use

4. 4. Use a grater to cut the purple cabbage into filaments, and cut the dried cucumber and celery into filaments

5. 5. Chop the green onions and green peppercorns together and put them in an empty bowl (chop as much as possible to avoid graininess)

6. 6. Spicy millet, cut into small circles and put in a bowl

7. 7. Put a teaspoon of salt and two teaspoons of chicken essence in a bowl

8. 8. Pour into a small half bowl of the first fresh soy sauce, and mix the seasoning thoroughly

9. 9. Heat a little oil in a hot pot until 70% hot, then pour in a little sesame oil, turn off the heat and use an empty bowl to serve

10. 10. Add a little chili oil to the mixed oil of sesame oil and blended oil

11. 11. While the oil is still hot, pour the three mixed oils into a bowl of pepper and sesame juice and stir evenly

12. 12. Wash the perilla leaves in the rice-washing water, and rinse with boiling water

13. 13. Put the processed ingredients into a large bowl and pour the seasonings

14. 14. Sprinkle with fried white sesame seeds and mix well

15. 15. Perilla leaves are placed on the bottom plate

Tips:
1. If you like spicy food, you can chop up spicy millet, green onion and peppercorns together, and pour hot oil into it.

The spiciness of the rice can be better played out

2. Put the sliced belly silk into boiling water, it can only be blanched for about 1 minute, once the water boils, it will be salvaged immediately

Cold water will make it crispy and tender when you eat it.

3. If you don’t have basil, you can skip it. Chili and Mochi Melaleuca Belly Shreds is already very delicious

4. It's better to freeze in the refrigerator for 10 minutes

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