1. raw material. Soak the ginger puree with a tablespoon of purified water for 10 minutes to drain and get the juice for later use.
2. Shred the red cabbage, red pepper, yellow pepper and blanch it in boiling water, immediately remove it and put it in ice water.
3. Remove the internal organs of the squid, cut the purple skin on the outside and blanch it in water, and put it in ice water soaked in lemon.
4. After five minutes, rinse with ice pure water and drain. With salt, olive oil, grab and mix evenly.
5. Seasoning sauce: hot sauce, rice vinegar, sugar, a little cooked sesame, cold soy sauce, ginger juice.
6. Pour in the mixed vegetables and the coriander stems and mix evenly.
Tips:1. Cold soy sauce is sold in supermarkets, which is lighter than light soy sauce, but fresh. You can use steamed fish soy sauce instead.
2. The squid store will help you deal with it. Go home and clean it yourself. Just tear off the outer layer of purple fascia. Don't choose the big squid for cold salad! Slightly smaller and tender.
3. Blanching water is the process of boiling the ingredients quickly on a large fire, but the blanched vegetables in this dish are just taken out and not cooked. In fact, it can be eaten raw. Considering the hygiene problem, it is better to boil it with boiling water. The squid is about to boil.
4. The squid soaked in lemon ice water has the effect of removing fishy, and it can also make the meat firm and elastic.
5. Korean chili paste is available in supermarkets. It is very delicious when used to stir-fry Korean spicy fried rice cakes. It can also be used to stir-fry meat. It tastes good.
