Refreshing little cold dish---------[Mixed with Enoki Mushrooms]

Overview

Lao Mix originated in Dalian and is popular in Northeast China. People who lived along the coast of Dalian liked to cook the fresh and plump seafood just caught by the fishermen in slightly salty boiling water until it was just raw. Then they ate it with homemade seasonings and other ingredients. Later, people called this way of eating seafood Lao Mix. This way of eating is quite popular locally and even in the Northeast. Mineral water and a variety of seasonings are used to make a compound juice-type sauce. After preliminary processing, various raw materials are put into the refrigerator to chill with the soup. The dishes are fresh, salty and delicious, with moderate sweetness and sourness but a little spicy, which will whet your appetite. Because they are juicy and chilled to the point of coldness, they add a touch of coolness to the seafood family in summer. What I’m making today is a vegetarian dish. It tastes even more delicious if it contains seafood!

Tags

• hot dishes
• balsamic vinegar
• chicken essence
• chilled mineral water
• chopped chives
• corn oil
• cucumber
• dried chili pepper
• enoki mushroom
• garlic slices
• homemade chili oil
• sauce
• steamed fish with soy sauce
• very fresh soy sauce
• white sugar
• carrot
• green pepper
• salt

Ingredients

Steps

1. 1 Prepare the raw materials, remove the roots of the enoki mushrooms and wash them;

   

2. 2 Peel and slice garlic, wash and chop chive leaves, wash and cut dried chili into sections;

   

3. 3 Wash the cucumber and grate it into shreds;

   

4. 4 Wash the cucumber and grate it into shreds;

   

5. 5 Wash, peel and grate the carrots into shreds;

   

6. 6 Wash, peel and grate the carrots into shreds;

   

7. 7 Wash the green peppers, remove the stems and seeds, and cut into strips;

   

8. 8 Wash the green peppers, remove the stems and seeds, and cut into strips;

   

9. 9 Mix the sauce, put a little salt, chicken essence and sugar in a large bowl;

   

10. 10 Mix the sauce, put a little salt, chicken essence and sugar in a large bowl;

    

11. 11 Add the very fresh soy sauce, steamed fish soy sauce, balsamic vinegar, and Shi Yunsheng seasoning;

    

12. 12 Then add chili oil and sesame oil;

    

13. 13 Add iced mineral water, mix well, and put in the refrigerator for later use;

    

14. 14 Add iced mineral water, mix well, and put in the refrigerator for later use;

    

15. 15 Boil water in a pot and add carrot shreds to blanch;

    

16. 16 Add shredded green pepper and blanch water;

    

17. 17 Dish out the cold water twice, put it into cold boiling water and soak it for two minutes, then control the water and set aside;

    

18. 18 Dish out the cold water twice, put it into cold boiling water and soak it for two minutes, then control the water and set aside;

    

19. 19 Add enoki mushrooms and blanch them for half a minute;

    

20. 20 Drain it into cold water twice, put it into cold boiling water and soak it for two minutes, then control the water and set aside;

    

21. 21 Drain it into cold water twice, put it into cold boiling water and soak it for two minutes, then control the water and set aside;

    

22. 22 Arrange shredded carrots, green peppers, and cucumbers in a large bowl and put them in the bottom of the bowl;

    

23. 23 Arrange shredded carrots, green peppers, and cucumbers in a large bowl and put them in the bottom of the bowl;

    

24. 24 Put enoki mushrooms on top;

    

25. 25 Add the chilled sauce;

    

26. 26 Place garlic slices and chopped chives on top;

    

27. 27 Place garlic slices and chopped chives on top;

    

28. 28 Heat a wok, add oil, add dried chili segments and fry until fragrant;

    

29. 29 Pour the hot oil in the pot over the chopped chives!

    

30. 30 Pour the hot oil in the pot over the chopped chives!