Cold Sixtieth
1.
The ingredients are shown in the picture.
2.
Put the sixties in the water, put a few drops of oil to make the sixties spit sand.
3.
Boil water, put green onion and ginger in the water, and add a little salt.
4.
Put in the sixties, add an appropriate amount of cooking wine to remove the fishy.
5.
Cook until the sixtieth piece opens and remove and let cool. The sixties will not open all at the same time, and the one that opens first is taken out first.
6.
This is the tree tomato. The tree tomato is more common in Yunnan. It was not available in Shanghai and Beijing before. It is true that you can leave it without the tree tomato.
7.
Let the tree tomatoes boil in water for a while and peel them off.
8.
Wash and shred the onion, wash and cut the Burmese cilantro into one-centimeter sections, wash the millet spicy and cut it into rings, wash and cut the ginger into shreds.
9.
The tree tomato is blanched in boiling water and pressed into a puree with a spoon.
10.
Wash the lemons, squeeze the lemon juice into the tree tomatoes, add the chili rings and ginger, let them taste each other for a while.
11.
Mix in the right amount of very fresh, sugar and salt, a little balsamic vinegar to reconcile the sourness of tree tomatoes and lemon, add a little pepper oil and sesame oil, and stir evenly into a juice.
12.
Pour the sauce into the sixties, mix well, it's hot and sour, very delicious!
