Thousands of Homemade Halogen
1.
Prepare these. I always keep this halogen bag at home. It's convenient.
2.
Thousands of bags bought in big supermarkets (sanitation is guaranteed, haha, you may also lie to yourself), rinsed and divided into several large pieces.
3.
Put it in a pot of cold water, add a small half tablespoon of salt and blanch it (the hot water will boil for ten seconds) and then remove it. The salt is added to remove the beany smell.
4.
Put an appropriate amount of water in another small saucepan, pack a bag of brine and smashed garlic and ginger cubes, and bring to a boil.
5.
Then pour in the dark soy sauce. The amount is not certain. If the color is dark, you can stop it. Just cook the five-scented sauce on a medium-to-low heat.
6.
Then put the blanched thousand sheets in, boil on low heat, add some salt, and cook for about 2 minutes to turn off the heat and let it soak in color and taste.
7.
Seasoning: Shredded radish, parsley, garlic, ground into garlic.
8.
Pour the ground garlic into a teaspoon of cold boiled water, vinegar, salt, and a little bit of marinated juice, add sesame oil and oily pepper, and mix thoroughly to form such a small bowl of seasoning.
9.
Thousand sheets of marinated shreds (I soaked it for one night).
10.
Pour in the prepared sauce and ingredients, and mix.
11.
carry out.
Tips:
Add a teaspoon of cold boiled water and a little salt to adjust the minced garlic so that the minced garlic is not easy to be spicy, and it is not easy to taste garlic after eating (you know, hee hee). I made the oily pepo by myself. If I don't have it, I can go to the supermarket to buy a bottled one.
