Zucchini Salad
1.
Prepare the ingredients.
2.
Wash the zucchini with salt water. Because it is eaten with the skin, it is best to soak in light salt water for 10 minutes (salt is outside the formula)
3.
Use a grater to dig out the filaments, stack them neatly and carefully, and put them aside irregularly.
4.
Surround the sides with neat zucchini shreds.
5.
The remaining shredded zucchini is stacked in the middle.
6.
Adjust the sauce. Light soy sauce, oyster sauce, balsamic vinegar, sesame oil, and white sugar are all put in a bowl and beaten by hand until the sugar melts and the water and oil are emulsified.
7.
Pour the sauce before serving, sprinkle with chopped peanuts, black sesame seeds, and dried red pepper. Stir well when serving.
8.
The fresh fragrance is slightly sweet and sour, but also a little spicy, which is appetizing.
Tips:
1 Steps 4 and 5 are purely to support you when you are full. After a long time of fiddling, it is messed up when you eat, so you can directly grind into the plate.
2 Seasoning can be adjusted according to your own taste.
