Braised Dumpling Skin with Sauce

2024-04-05 09:41:59 1326

Lao Juice Dish is an upgraded and innovative product of cold mixed dishes. Adding less juice is equivalent to mixed dishes, and adding more juice is equivalent to Lao dishes; Lao Jui Cai meets the needs of the general public for a healthy diet by being oil-free, low salt, rich in vinegar, and vegetarian.

Details of ingredients

Dumpling skin20 pieces
Tofu skin1 sheet
cucumber1 piece
Lao Juice80 milliliters
Aged vinegar20 milliliters
Oil Spicy Spicy Chili1 tablespoon
Dried chili peppers3 pieces
pepper10 pills

Technique

difficultybeginner
workmanshipmix
tasteSour and Spicy
timeHalf an hour

Steps to make Braised Dumpling Skin with Sauce

1. Prepare materials.
2. Cut the tofu skin into thin shreds.
3. Cut cucumber into thin shreds.
4. Cut the carrot into thin shreds.
5. Cut the tofu skin and boil it in salt water for three minutes. Remove and set aside.
6. Blanch carrots in water for 1 minute.
7. Blanch black fungus for 3 minutes, remove and shred for later use.
8. Add base oil to the wok and stir fry Sichuan peppers, dried chili peppers, scallions, and ginger over low heat.
9. While the pot is hot, add 20 milliliters of aged vinegar, 20 milliliters of water, and sugar to boil. Turn off the heat and let it cool.
10. Add 80ml of sauce to the bowl and add the cooled seasoning water. (Filter out scallions, ginger, Sichuan peppercorns)
11. Add oil and sprinkle spicy seeds, and refrigerate the prepared sauce in the refrigerator for later use.
12. Take a bowl of clean water and pour the uncooked dumpling skin over cold water. (To prevent sticking together)
13. Add water to the boiling pot and cook the cooled dumpling skin until cooked.
14. Put various blanched vegetables into a bowl.
15. Remove the cooked dumpling skin from the water and place it on top of the blanched vegetables. Pour over the sauce taken from the refrigerator.