Hometown Food "colorful Assorted Salads"
1.
Dried chili is boiled in boiling water and then mashed, turmeric and shallots are mashed, horseshoes are peeled, patted and chopped for use.
2.
Peel and cut carrots into strips.
3.
Cut the cucumber into strips, cut the kidney beans into sections, tear the cabbage into slices, peel the pineapple and cut into pieces. (Canned pineapple is also fine)
4.
Bring to a boiling pot and boil, add about 200ml of white vinegar, pour the beans and cook for 5 minutes and then scoop them up, boil the cabbage softly, and then cook the carrots and cucumbers for 2 minutes and add the pineapple to scald them.
5.
Rinse and drain with water for later use.
6.
Add appropriate amount of oil to the wok and heat for 6 minutes. Pour the shallots, ginger and horseshoe into the pan and fry for 10 minutes.
7.
Add the mashed chili and stir fry for 10 minutes, then turn off the heat.
8.
Pour the drained vegetables into the pot, add white vinegar, sugar and salt.
9.
After mixing well, add chopped peanuts and cooked sesame seeds and mix.
10.
Crispy and spicy cold dishes are just fine. Sprinkle some white sesame seeds on top when you want to eat, which makes people drool.
Tips:
When cooking, you must add white vinegar or rice vinegar, so that the cooked vegetables will be crispy, and the cooking time should not be too long. The vegetables will not taste good when they are soft.
