Name: Thousands of Delicious Cold Salads
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 sheets Thousand sheets; 1/2 root Cucumber; A few Fungus; Some Minced garlic; Some Peanuts; Some Sugar; Some Millet spicy; 1 green pepper; Some hot oil; 2 tablespoons Soy sauce; 1 tablespoon Vinegar; Some salt; Some Chicken Bouillon Powder; Some parsley

Thousands of Delicious Cold Salads

by Eat up

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

Common cold dishes in summer are very simple to make, but the taste is very salty and refreshing. The hot and sour taste can stimulate the appetite. Thousands of soy (bean skins) belong to soy products, contain a lot of lecithin, and are high in protein and low in fat. Very nutritious foods that do not contain cholesterol can even prevent cardiovascular disease to a certain extent, prevent hardening of the blood vessels, and protect heart health.

Thousands of Delicious Cold Salads

1. Thousands of shreds.

2. Soak the water-fat fungus in advance to soften it.

3. Boil an appropriate amount of water in the pot, then add a thousand sheets of blanched water after boiling.

4. The fungus is also blanched, and the thousand sheets and fungus are blanched and then drained and allowed to cool.

5. Pour a thousand pieces, fungus, coriander, and peanuts into the pot together.

6. In another small bowl, pour minced garlic, green pepper rings, and spicy millet. If you like spicy food, you can also add an appropriate amount of chili noodles (I am the last homemade chili sauce). Add a spoonful of hot oil for later use.

7. Take another empty bowl, pour two spoons of light soy sauce, one spoon of vinegar, add salt, chicken powder and sugar to taste and stir well.

8. Then add the flattened cucumber, pour in the juice, then the seasoning juice, and finally put in the chili sauce (the chili sauce can be omitted here if the sauce was used for the chili noodles)

9. Stir evenly, ready to eat.

Tips:
Thousand sheets don’t need to be blanched for too long, after all, it’s okay to eat raw; it’s okay to cook the fungus longer; the ratio of light soy sauce and vinegar is 2 to 1, depending on the amount of the thousand sheets and other ingredients, adjust the amount of seasoning