The hot summer has arrived, and the time is hot and uncomfortable, there is no appetite, no appetite. Then why cook yourself, make a sour and delicious green papaya salad, and feel the charm of summer.
Green papaya
Half
garlic
2 petals
Small peppers
2-3 pcs
Lime
One
Hymi
A large spoonful
cowpea
A handful is about 60g
Cherry tomatoes
4 pcs
Coconut sugar
Fish sauce
Peanut kernels
A handful
Place the peanut kernels in a small, ungreezed pot, bake over low heat for 3 or 4 minutes, rub off the red skin and set aside. Soak the rice in warm water and set aside
Peel the green papaya, hold the papaya in one hand and the knife in the other, and cut the longitudinal lines on the papaya
After the surface of the papaya has been cut once, then use a knife to stick to the surface of the papaya and thinly cut out the papaya shreds
When the cut papaya strips are joined into pieces, repeat steps 2-3 until you are close to the center of the papaya seeds. The sliced papaya is soaked in ice water and set aside to begin preparing the sauce. Peel the garlic, chop the peppers and place them together in a stone mortar to form a puree
Add the soaked soft sea rice and continue to mash
Add the peeled peanut kernels (leave a little garnish) and mash slightly
Squeeze out the lime juice, pour in the stone mortar, add coconut sugar and fish sauce, and mix well to form the sauce
Drain the shredded papaya, cut the cowpeas into inches, cut the cherry tomatoes in half, and place them all in a large bowl
Pour in the sauce and mix well, plate, slightly chop the remaining peanut kernels, sprinkle on the surface and decorate
When cutting green papayas, try to cut them as deeply as possible, but the movements should be light, and be careful not to hurt your hands
Soaking in ice water can make the papaya taste more crisp
Cowpeas are raw, and if you're not used to it, you can blanch it with water