How many cold dishes are suitable for Xinjiang restaurants?

The practice of mixing vegetables in Xinjiang (boiled beef)-raw materials: tomatoes, cucumbers, onions, mustard oil, soy sauce, sugar, vinegar, salt and sesame oil.

Operation: Cut tomatoes and cucumbers into appropriate slices or blocks, peel and cut onions, put them in a bowl, add mustard oil, soy sauce, sugar, vinegar, salt and sesame oil, and mix well to serve.

Raw materials:

Tomatoes (if they are Xinjiang tomatoes, that would be the best. Xinjiang tomatoes are a little hard, but not the hardness of raw tomatoes.

Green pepper (if you can't eat spicy food, you can change it into persimmon pepper);

Onions (white onions feel good and taste sweeter, while purple onions may be spicy);

Cucumber;

Coriander;

Vinegar, chicken essence, sugar, a spoonful of salt, a little pepper and a little sesame oil.

Exercise:

1. Wash vegetables, shred onions, shred green peppers, peel cucumbers, pat them flat, and cut into pieces.

2. Cut the tomatoes into small pieces.

3. Pour in the seasoning and mix well. Marinate 10 minutes and enjoy.

Comments:

This dish does not need too much seasoning, and retains the unique flavor of vegetables to the maximum extent. Best for meat, refreshing and relaxing.

Pila red is actually onion mixed with tomato. In Xinjiang dialect, onion is "Pi chili pepper" and has a special name together with tomato. The taste is very clear, mainly loyal to the original flavor.