The little holiday of the green, the blink of an eye has passed. The short spring has not gone to the majority of the time... After a while, the May 1st is the early summer~ the weather is getting warmer and the appetite is getting more and more light. ... fitness weight loss partners, diet salad has become the protagonist of the dinner plate ~ but all day long cucumber with small lettuce, it will inevitably also be annoying ... then you can change the taste, come to a small Chinese The two dishes of the saucer~ not long combination are fitted together to make a nutritious and delicious side dish~ Maybe it looks like it’s in a mess... actually it’s really a pair of days. The taste is good and good~
Take a photo of the main raw materials.
The enoki mushroom is washed away to remove the old roots and divided into small ones.
Add water to the pot and boil it. Add the golden mushroom to the scallion.
The fire is boiled and the fire is turned off immediately. Don't burn for too long, if it is too long, the mushroom will become old and chew~
Take out the cold water to cool down.
While roasting the mushrooms and boiling the water, cut the garlic into minced garlic.
Pour hot oil into hot, hot garlic. Of course, you can also fry garlic.
Add the pickled peppers (and some pickled pepper water), salt, and a little sugar. Stir well and set aside.
The zucchini is cut into silk. The zucchini must be tender when it is selected, and the taste is good~ Try not to use the melon part, the water is too big to get the soup~
Put the cold enoki mushroom with the excess water and the zucchini in the container.
Add the seasoned sauce and mix well.
Also in the small one: enoki mushroom mixed with cucurbit no vinegar, sugar is only a little bit, in order to fresh. It is a savory sauerkraut with garlic flavor. In order to keep the original taste of the ingredients fresh and fresh, the soy sauce is not needed. It is just a thick garlic scent, plus the sweetness of the mushroom and the zucchini itself. Good~
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