Three shredded cold dishes are a must-have cold dish in summer. How can we make the dish refreshing and crispy?

Cold Sansi is a kind of "garlic dish", also called "harmony dish". It is a regular cold dish in home kitchens, street shops, and star-rated hotels. Compared with Yu Liang's Cold Mixed Sansi, people wander between the simplicity and exquisiteness, persistence and innovation of Cold Mixed Sansi, which truly makes people feel the beauty of delicious food.

For ordinary people, garlic and vegetables are just street vegetables at family dinners. The three shreds are ordinary carrot shreds, red tofu shreds, sweet potato vermicelli, and three red vegetables as lucky ones. The carrot shreds don't need to be too thin. The water is cold and the vermicelli is hot enough to be soft but not "nong". Take it out and put cold water in it to prevent adhesion. Cut the red tofu into thin strips. Add three shreds to the pot and collect the seasoned garlic sauce.

There are many old-fashioned practices, but there are also many new ones. The raw materials continue to expand to cucumber shreds, lettuce shreds, spring bamboo shoots, cucumber shreds, cabbage shreds, white radish shreds, kelp shreds, jellyfish shreds, vermicelli, eggplant shreds, white tofu shreds, dried tofu shreds, yuba shreds, gluten shreds, and chicken shreds , beef shreds, fish skin shreds, etc. , and the cutting skills are more refined and shredded. Another friend told me that omelette peaches, fried dough sticks, and steamed buns are all cut into shreds and oiled. It tastes great and still stays on your lips and teeth. Three pieces of silk are no longer three pieces of silk, but a collection of many pieces of silk. Visually, they are colorful and taste sour and spicy. Simple Sansi makes simple food, and many people who eat it have gained experience.

Steps:

1. Peel the cucumber, leaving a little green peel as decoration, wash and cut into shreds, and marinate with appropriate amount of salt for 20 minutes.

2. Peel the carrots, wash them, shred them, and marinate them with salt for 20 minutes.

3. Wash the enoki mushrooms, boil them in boiling water for two minutes, take them out and put them in cold water, then take them out and drain them.

4. Pour off the excess water from the cucumber shreds and carrot shreds, put them in the same pot, and then drain the drained enoki mushrooms together.

5. Take out a clean small bowl, pour some soy sauce, garlic, vinegar, sugar, chicken essence and salt, and stir evenly.

6. Pour the prepared ingredients into the three filaments, stir evenly, taste for salt and light, and then add the necessary seasonings.

7. Finally, pour sesame oil and three shreds of cold summer vegetables.