Cold Dieffenbachia

Overview

Low-calorie cold dishes are always the most popular favorites in summer. Today's Dieffenbachia cold dish is emerald green in color and has a crisp texture. It is made from fresh and tender winter rapeseed cores that have been refined through advanced drying techniques and dried Dieffenbachia. The dried Dieffenbachia is easier to store and is a good choice for making soups and mixing vegetables! If you want to know more about the food making process with pictures and texts, you can follow the WeChat public account Ning Youwei, where new recipes will be released every week!

Tags

• cold dishes
• shandong cuisine
• old man
• spring recipes
• lunch
• chopped peanuts
• cold sauce
• dieffenbachia stem
• olive oil
• white sesame
• black pepper
• fine sugar
• minced garlic
• salt

Ingredients

Steps

1. 1 Dried Dieffenbachia bought in supermarkets or markets should be washed with water and then soaked for about 30 minutes.

   

2. 2 Squeeze the water out with your hands and set aside.

   

3. 3 Boil a pot of water. After the water boils, put the soaked dried evergreens into the water and pour the water. The soaking time should not be too long, about 5 seconds. If the time is too long, the evergreens will become brittle.

   

4. 4 Remove the evergreen, drain and set aside.

   

5. 5 Add appropriate amount of minced garlic.

   

6. 6 Add appropriate amount of salt.

   

7. 7 Add appropriate amount of granulated sugar.

   

8. 8 Add Lee Kum Kee salad dressing.

   

9. 9 Drizzle with some olive oil.

   

10. 10 Sprinkle some black pepper.

    

11. 11 Finally, sprinkle an appropriate amount of white sesame seeds and stir all ingredients evenly with chopsticks.

    

12. 12 For a better look, fill a small bowl with evergreens, flatten them into a round shape with a spoon and place them upside down in the middle of the plate. Finally, garnish with crushed peanuts and serve.