Japanese Vegetable Cold Cuts
1.
Put the shiitake mushrooms in the water and blanch them.
2.
The loofah is shredded with a planer.
3.
Then put the loofah shreds in the water of the blanched mushrooms and blanch them until they are cooked.
4.
Scald the loofah and shiitake mushrooms and put them in ice cubes (the ice cubes must be ice cubes made with direct drinking water).
5.
The dwarf melon (eggplant) is peeled and shredded with a planer.
6.
Put the shiitake mushrooms and loofah in the water just before blanching.
7.
Pick it up and put it in ice water.
8.
Pour 50ml of Japanese soy sauce in the water just boiled the loofah, shiitake mushrooms, and eggplant.
9.
Pour the mirin.
10.
Add the perilla plum and simmer it into a sauce.
11.
Remove the inner flesh of the bitter gourd and slice it for later use (you should choose sweet and crisp jasper bitter gourd, this variety is green in color, and the appearance is very serious, instead of the general light green one. The "small mountain" on the outside is not so high and the trench It's not that deep, the taste is crispy, and it's just slightly bitter, which is most suitable for cold dishes).
12.
Pour the peeled, diced tomatoes after removing the seeds.
13.
Add the diced avocado.
14.
Pour the sauce and soak the ingredients.
15.
Mix 400ml of direct drinking water with a passion fruit and stir into juice.
16.
Pour passion fruit juice into the chilled vegetables just now.
17.
Stir well and soak for a while.
18.
Place the bitter melon slices in a radial shape, put the picked vegetables in the middle, and put a bowl of sauce on the plate to finish.
Tips:
Generally, the appetizer is paid first. The taste buds are opened with the sweet and sour taste, and then the appetizers are served cold. The taste of the cold dishes should also be light and elegant. The ingredients should mainly bring out the original taste of the food, and it must not be too strong.
