[small Cold Dishes] Garlic and Cloud Shreds

Name: [small Cold Dishes] Garlic and Cloud Shreds
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Yunsi; Some carrot; Some Cucumber; Some ginger; Some garlic; Some Dried chili; Some Chives; Some salt; Some Sugar; Some chicken soup; Some White pepper; Some Balsamic vinegar; (You can use steamed fish soy sauce instead) Cold soy sauce; Some sesame oil

by Old Yang's Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

There are many cold dishes in Shanghai, and they are exquisite. When going to a restaurant to eat, there are often many small dishes of cold dishes, among which I like this Yunsi very much.
Yunsi tastes like fried tofu skin. Similar to yuba, soaked. But it is very easy to soak, and the cold water will soak in a while. If there is no Yunsi, you can use yuba instead.
The taste of this dish is very good, the cloud silk is soft and chewy, the cucumber is crispy, sweet and slightly spicy, with a rich garlic flavor. It is very comfortable to eat in this weather. "

[small Cold Dishes] Garlic and Cloud Shreds

1. Soak Yunsi in cold water for ten minutes.

[small Cold Dishes] Garlic and Cloud Shreds recipe

2. Shred carrots and cucumbers, peel the garlic and smash into pieces, mash the ginger, and cut the chives into long pieces.

3. Bring the chicken broth or bone broth to a boil, add the clouds and cook for a few minutes to taste. Take out and let cool for later use.

4. Add cucumbers and carrots, remove them from life, and cool them with ice water.

5. Put some salad oil in the pot, fry minced garlic, dried chili, ginger, green onion, put some salt, and stir-fry for later use.

6. Yunsi, carrots, cucumbers, sugared white pepper balsamic vinegar, cold soy sauce, salt, sesame oil, knead to taste, stir in the fried garlic.

Tips:
Afterword:

1. To make salt for a meal, put it in twice.

2. Garlic should be more delicious. If you like spicy food, add more chili oil or dried chili.

3. Cold soy sauce can be replaced with steamed fish soy sauce. Supermarkets actually sell special soy sauce for cold soy sauce, which should be light in color and tasteless.

4. Yunsi is better when cooked in chicken broth or big bone broth. If you don't have it, you can cook it in plain water, but it has no meat flavor.