How to make cold colored peppers that have a crispy texture and are refreshing and refreshing after eating?

How to make cold colored peppers so they have a crispy texture and are refreshing and cool after eating?

Hotel chefs also like to add bell peppers to dishes to enhance their appearance. There are really many benefits. Colorful peppers are rich in vitamins and a variety of trace elements, which can improve black spots and chloasma. It can also relieve heat, relieve fatigue, prevent influenza, and speed up blood circulation.

This is the "patron saint" of blood vessels. It is rich in vitamins and can purify and treat blood vessels. Middle-aged and elderly people should eat more! Friends who have elderly people at home must pay attention. This season, they must pay special attention and perform regular physical examinations on the elderly people's health. At the same time, I make some delicacies for the elderly to purify and treat blood vessels every now and then.

The elderly must eat this dish every week to purify the blood vessels, prevent them from being clogged, and improve the health of the liver. Use it to make a refreshing home-cooked cold dish today. Below, I will give you the detailed recipe for this cold dish of small colored peppers. I wish my friends a happy Spring Festival! Food for mixed cold dishes with small colored peppers: hot peppers, sharp peppers, yellow peppers, fungus, cucumber, salt, vinegar, white sugar, monosodium glutamate, chicken essence, sesame oil, and cooked sesame seeds. The first step

Prepare half of each colored pepper, 1 cucumber, a few soaked fungus, and mix a large plate together. Clean the peppers, sharp peppers, and yellow peppers separately, remove the pepper seeds, cut into wide strips, and then cut into small pieces with a diagonal knife. Step 2

Clean the cucumber, flatten it with a knife and cut it into pieces. Remove the roots of the soaked fungus and cut it into florets. Boil the water in the pot, add a small spoonful of salt and a small amount of vegetable oil, add the colored peppers and boil the water for 30 seconds. The soaking time should not be too long. If the time is too long, the texture of the colored peppers will not be crispy. Finally, add the fungus Also put it into the pot and blanch it for 30 seconds. Step 3

Take a small plate, put a small amount of white rice vinegar, light soy sauce, white sugar, salt, monosodium glutamate and sesame oil into a bowl and stir. Put the bell pepper, cucumber, and fungus into a basin together, add the prepared sauce and mix well, so that it can fully absorb the sauce, let it sit for a while and then enjoy it on a plate. After putting it on the plate, add some cooked sesame seeds, which are sweet and sour to strengthen the spleen and appetizer, crisp and delicious, simple and delicious.