【creative Home Cooking】——new Year Banquet~~peacock Opens
1.
Wash carrots, cucumbers, and green peppers.
2.
Peel the carrots and rub them into silk for later use.
3.
Rub the cucumber into silk and set aside.
4.
Shred the green chili and set aside.
5.
Chop garlic and set aside.
6.
After washing the enoki mushrooms, blanch them in boiling water for 30 seconds, then immediately remove them and put them in cold water to let them cool down! Dear friends here, remember to keep the time short! I was counting while watching the heat. If it takes a long time, the enoki mushrooms will become old and unpleasant! !
7.
Grasp the cold enoki mushrooms by hand to remove the water, put them in a large bowl and set aside. Cut green peppers into small strips, shred carrots and cucumbers, and chop garlic into a bowl together.
8.
Add appropriate amount of salt, vinegar, flavored soy sauce, sugar, chicken essence, sesame oil, and mix well.
9.
After the egg is peeled, it is divided into four parts with a thin thread. It is better to cut it with a thin thread than with a knife, because the egg yolk is more sticky and sticks to the knife, which is not possible with a thin thread.
10.
Put the divided songhua eggs into vinegar and soak for a while, so as to remove its alkaline taste, and it won't be astringent when you eat it.
11.
The final step is to put the mixed enoki mushrooms on a plate, and then the pineapple eggs are placed on the plate.
Tips:
1. Wash the enoki mushrooms and blanch them in boiling water for 30 seconds, then immediately remove them and put them in cold water to let them cool down! Dear friends here, remember to keep the time short! I was counting while watching the heat. If it takes a long time, the enoki mushrooms will become old and unpleasant! !
2. After the egg is peeled, divide it into four parts with a thin thread. It is better to divide with a thin thread than with a knife, because the egg yolk is more sticky and will stick to the knife, but with a thin thread, it will not.
3. Put the Songhua Eggs in vinegar and soak for a while, so as to remove its alkaline taste, and it will not be astringent when you eat it.
