Zucchini is one of the most popular vegetables in summer, with a light and refreshing taste, which is very suitable for summer heat, and is generally used for cold dressing, stir-fried or as a stuffing for buns and dumplings.
Zucchini is also high in nutritional value, rich in vitamin C, vitamin A, vitamin K and other nutrients, high moisture content, regular consumption, but also can moisturize the skin, make the skin more moisturized and shiny;
Its gravy is very delicate, the skin is also very thin, it is easy to absorb the flavor when cooking, and has a unique fragrance, so it is a very good choice for cold dressing in summer;
Cold zucchini shreds are sour, hot and crispy, clear and greasy, but when making this dish, many people will encounter the problem that they make cold zucchini shreds at home, the taste is not crispy, the color is yellow and not delicious, and the zucchini is easy to come out of the water during the production process, which affects the taste, so there are tips here, follow this to make the zucchini crisp and flavorful, and the soup is less, let's take a look at the specific production steps.
Ingredients: 2 zucchini, dried chilies, garlic, white sesame seeds
Seasoning: salt, sugar, light soy sauce, vinegar sesame oil, cool white boil
1. Remove the head and tail of the zucchini and cut it into uniform thickness shreds, and the direct grater with a grater at home is faster;
2. Put it in a large bowl, add a spoonful of salt to grasp and mix evenly, marinate it for a while, and kill the moisture inside, which is the key to eating crispy. Many people blanch it directly, but the taste of the gourd shreds is not crisp after blanching, and there will be some loss of nutrients, so salting with salt can not only produce water, but also help the gourd shreds into the bottom taste;
3. In this process, prepare 4 dried red peppers and cut them into small pieces, pat 4 cloves of garlic flat with the back of a knife, then cut them into minced garlic and put them together, and set aside in a spoonful of white sesame seeds (if you like spicy flavor, you can add a spoonful of chili noodles here)
4. Prepare a small bowl, put in salt, sugar, light soy sauce, vinegar and a little sesame oil, a little cool white boil, and stir well with the sauce, 5. Heat the oil in the pot, pour the hot oil on the top of the chili pepper and minced garlic, stimulate the fragrance, stir evenly and set aside;
6. At this time, the zucchini shreds are almost marinated, and the moisture is very good.
We are washing off the excess salt with water, and the zucchini shreds at this time are very tough, and they become softer and less;
7. Put the zucchini shreds into the mixing pot, pour garlic chili oil, pour in the seasoned sauce, and wear gloves.
Stir evenly by hand and then put it on a plate and start eating;
The zucchini taste is really good, especially crisp and fresh, the zucchini flavor that can't be eaten at all, crisp and refreshing and not greasy, super rice, more delicious than big fish and meat, like you to collect it.
1. If you want the zucchini to be crisp and tender, the correct way should be to add salt and marinate it to kill the excess water and taste better;
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