Friday, April 26, 2013

Noodle salad 凉拌粉丝

Noodle salad(liáng) (bàn)  (fěn) ()
mungbean starch noodle         2.5 oz
bean sprouts                            5 oz
spinach                                    5 oz
red bell pepper                        1 medium size
green onion                             2 pieces
ginger                                      0.2 oz
garlic                                       3~ 4 cloves
egg                                          2
roasted cashew                        1.2~1.5 oz
soy sauce                                 1 tbsp
salt                                           1/2 tsp
black vinegar                           1.5 tbsp
white sugar                              1.5 tbsp
sesame oil                                1 tbsp
prickly ash oil                          1 tbsp
chili pepper oil                         1 tbsp
chicken extract                        1/2 tbsp

Step 1.              Cut the red bell pepper into fine thread; mince the ginger and garlic;
Step 2.              Make the salad sauce with: 1/2 tbsp chicken extract, 1.5 tbsp white sugar, 1.5 tbsp black vinegar, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp prickly ash oil, 1 tbsp chili pepper oil, 1/2 tsp salt ; then add in ginger and garlic into the salad sauce;
Step 3.              Crush the roasted cashew, set aside;
Step 4.              Add a pinch of salt into the egg, then batter it.
Step 5.              Heat up 1 tbsp oil, fry the egg; then slice the egg when it cool down, set aside;
Step 6.              Boil water, blanch the vegetables, then take them out and put them into ice water to cool down;
Step 7.              Boil water to cook the noodle; when the noodle is done, take them out and put them into ice water to cool down;  
Step 8.              Drain the ice water, mix all the vegetable, noodle, egg and salad sauce together, sprinkle the green onion and roasted cashew. It’s ready to serve. J

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