Shredded Zucchini Salad

Name: Shredded Zucchini Salad
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g squash; 5 Dried red chili; 4-5 tablets pepper; 30ml Organic soy sauce; 45ml Vinegar; 25g Sugar; 20ml Cool white open; 20ml Peanut oil

by Nuan Nuan Shang

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Once, a friend of mine told me that she accidentally took a piece of freshly cut eggplant and put it in her mouth while cooking, and then her husband yelled like a monster: "You actually eat eggplant raw?" Incredible. The first time I saw this dish of zucchini salad, I had the same reaction, thinking of my friend’s stalk, I readily accepted it. To tell the truth, the warm and moist zucchini shredded with red oil juice looks really good to arouse people’s appetite. One bite, the zucchini shreds are sweet and crisp, the sauce is mainly salty and fresh, but at the same time it has a touch Sweet and sour, as well as the unique burnt aroma of dried chilies after being poured with hot oil, and the taste level is particularly rich. Right now, I decided that I would go home to copy it!

Ingredients

300g Squash
5 Dried Red Chili
4-5 tablets Pepper
30ml Organic Soy Sauce
45ml Vinegar
25g Sugar
20ml Cool White Open
20ml Peanut Oil

Shredded Zucchini Salad

1. Wash the dried red pepper and blanch it with hot water for half a minute to remove the water.

2. Wash the zucchini and rub it into silk with a tool.

3. Organic soy sauce, aged vinegar, sugar, sesame oil and cold boiled water are mixed thoroughly as a sauce.

4. Cut the processed dried chili into sections and place them in a heat-resistant container with the peppercorns. After the peanut oil is heated until it smokes, turn off the heat and let it stand for 10 seconds, and pour it on the dried chili and Chinese pepper as chili oil.

5. Mix the chili oil with the pre-prepared sauce, pour it on the zucchini and serve.

Tips:
1. Soy sauce I use organic raw soy sauce, which is fresher and a bit heavier than ordinary soy sauce. If not, it is recommended to use umami soy sauce or special soy sauce for cold dishes. The vinegar is made by Aunt Tulium's own house, which is relatively sour, so please increase or decrease the amount according to your own situation;
2. I bought dried chili directly from the supermarket, the variety is unknown, and the spicy degree is moderate. If you can’t eat spicy food, omit the chili oil, or put a little less chili oil in;
3. The zucchini for cold dressing is best to choose a little tenderer with the best taste.