Name: Seasonal Vegetables Mixed with Cold Skin
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 sheets Liangpi; Some Cucumber shreds; Some sesame oil; a little Fried peanuts; Some Chili oil; Some Sweet chili sauce; Some Green bean sprouts; Some carrot strips; a little parsley; Some chopped green onion; Some Minced garlic; a little salt; Some Soy sauce; Some Vinegar

Seasonal Vegetables Mixed with Cold Skin

by Jiujiuwei

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

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.

Seasonal Vegetables Mixed with Cold Skin

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

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

3. Cut the Liangpi into strips;

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

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;

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

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.