Seasonal Vegetables Mixed with Cold Skin

Seasonal Vegetables Mixed with Cold Skin

by Jiujiuwei

4.8 (1)

Difficulty

Normal

Time

15m

Serving

3

When you have no appetite, let's have a plate of cold skin!
Put some crispy cucumber shreds and mung bean sprouts; garnish some carrot shreds, and add some crispy fried peanuts, topped with your own chili oil, not to mention how beautiful it is.

Ingredients

Seasonal Vegetables Mixed with Cold Skin

1. Prepare 2 sheets of Liangpi, appropriate amount of shredded cucumber, and fried peanuts;

Seasonal Vegetables Mixed with Cold Skin recipe

2. Prepare the right amount of carrot shreds, mung bean sprouts, coriander, green onion, and minced garlic;

Seasonal Vegetables Mixed with Cold Skin recipe

3. Cut the Liangpi into strips;

Seasonal Vegetables Mixed with Cold Skin recipe

4. Blanch the carrot shreds, mung bean sprouts, and cold skin to remove and drain the water for later use;

Seasonal Vegetables Mixed with Cold Skin recipe

5. Prepare a small deep pot or bowl, add cold skin and blanched vegetables, pour in appropriate amount of salt, light soy sauce, vinegar, sesame oil, sweet chili sauce, mix well, and then sprinkle with peanuts and coriander;

Seasonal Vegetables Mixed with Cold Skin recipe

6. Finally, drizzle with fragrant chili oil and start enjoying.

Seasonal Vegetables Mixed with Cold Skin recipe

Tips:

Carrot shreds and mung bean sprouts need to be blanched in advance;
When boiling the cold skin, bring the water to a boil, turn off the heat and put it in again, and stir it slightly to remove it.

This dish is also called: Best Seasonal Vegetables Mixed with Cold Skin recipe, Chinese Seasonal Vegetables Mixed with Cold Skin recipe, Healthy Seasonal Vegetables Mixed with Cold Skin

Comments

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