Fan version of secret sauce ~ Northeast home-cooked cold dish

Overview

When I was a child, every Chinese New Year would be served with a pot of home-cooked cold dish. This dish is salty and fresh, and would be filled with people on the plate until all the pots were eaten. Yesterday we had a dinner with fish and meat, and now I have a dish to satisfy my cravings and relieve my greasiness. I didn’t expect it to be full.

Tags

• cold dishes
• old man
• northeastern cuisine
• summer recipes
• banquet dishes
• dinner
• baby cabbage
• chili oil
• cucumber
• dried tofu
• fungus
• garlic
• light soy sauce
• sugar
• vinegar
• carrot
• fans
• sesame oil

Ingredients

Steps

1. 1 Prepare the ingredients. The fungus is spring fungus, which has large flowers.

   

2. 2 Slice the cabbage in layers, so that the thin slices taste good

   

3. 3 Stacked and ready to shred

   

4. 4 The knife skills are really not that good, the cutting is slow and uneven, but it’s just delicious

   

5. 5 Arrange on the plate and cut the fungus into shreds. It should be emphasized here that the fungus needs to be boiled with water

   

6. 6 Cucumbers and carrots can be shredded directly because you really don’t know how to cut them. It is emphasized that shredded carrots should also be blanched in boiling water so that they can contain carotene

   

7. 7 Cut dry tofu into thin strips

   

8. 8 Prepare cold soup

   

9. 9 sesame oil

   

10. 10 The garlic must be crushed first, then minced, then add light soy sauce, cold vinegar, sugar, sesame oil, and chili oil. Mix well and let stand for 10 minutes.

    

11. 11 Boil the vermicelli, pour water on it, put it on a plate and sprinkle some black sesame seeds. The specialty of Northeast home-cooked cold dishes is vermicelli.

    

12. 12 Ready to pour the sauce

    

13. 13 Salty, fresh and delicious, a great dish to go with wine