凉拌木耳有窍门,多加这一步,爽脆开胃又简单,比饭店卖的还好吃

  • 日期:07-25
  • 点击:(1087)


今天,我已进入夏季炎热季节,天气变得越来越闷热。在这种闷热的温度下,人们不可避免地会有一些食欲,所以我此时可以吃一些清淡爽口的沙拉菜。我认为这是一个不错的选择。在许多冷沙拉中,混合真菌是我做的最常见的事情之一。该木耳不仅口感清脆可口,而且营养价值丰富。它富含蛋白质,铁,钙和人体所需的其他营养素。蛋白质含量是牛奶的6倍,这是营养和美味的结合。配料。

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这种感冒真菌非常简单快速,并且不需要太多复杂的过程。然而,许多人制作的冷真菌并不像餐厅在口中销售那样令人耳目一新,并且总是有一些杂质。原因实际上是生产过程中少了一个操作,味道自然不那么令人耳目一新。如果你想做一个凉开的真菌,只需在真菌后加入少量面粉,你就可以去除真菌表面的杂质。冷木耳非常清爽可口。

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我的家人会做最后的冷真菌,清脆爽口的味道非常开胃,比鸡蛋更有营养。这家人喜欢吃。在这里我们将谈谈这种感冒真菌的具体做法,试试你最喜欢的合作伙伴吧!

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【配料】

15克黑木耳,一半洋葱,2片香菜,2片大蒜,3瓣大蒜,1勺面粉,2勺热油,2勺酱油,1勺香醋,1勺蚝油,半匙糖,盐。

[制作方法]

In the first step, the dried black fungus is soaked in water in advance, and the time is about 30 minutes. Here, the amount of black fungus should not be too much, and the fungus is very few after the hair is soaked.

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In the second step, add 1 scoop of flour after the foaming of the fungus, and then use the double to say about 2 minutes, remove the impurities left in the fungus, and then rinse the flour on the surface of the fungus with water.

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The third step is to boil the water in the pot. After the water is opened, put it into the cleaned fungus, remove it with water for about 2 minutes, then rinse it with water again to cool it, so that the stirrup is more crispy.

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In the fourth step, the onion is cut into filaments, and the parsley is cut into small pieces for use.

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The fifth step is to prepare the juice, cut the garlic into minced garlic, and then add 2 tablespoons of hot oil, so that the garlic is more rich, then add soy sauce, balsamic vinegar, oyster sauce, sugar, salt and millet, and use chopsticks to Mix evenly.

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In the sixth step, the fungus, onion, parsley, and juice from the wringed water are all placed in a slightly larger bowl, and the mixture is evenly mixed with chopsticks.

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Light and refreshing cold fungus is ready, if you like this, try it!

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"I don't want to eat too much, I don't want to be tired." Hello everyone, I am a green onion, so please pay attention to the taste of green onion, and bring you a different food experience every day.

xx