Vegetable dipping slices

Cooking Instructions

1. To make the batter:
   
   250 grams of flour, a teaspoon of salt, 1 egg, 200 grams of water (at the beginning, 1 egg felt too thick, add another one, and the amount of water was reduced to about 120 grams).
   
   Mix well with salt and flour and beat in two eggs (only one egg was taken in the photo, but two were actually put in).

   

2. Add 2/3 of the water and slowly stir into a sticky batter with no particles.

   

3. Then add a small amount of water in batches, stir until the batter is smooth, not too thin, stir like that kind of particularly viscous yogurt, pick it up with chopsticks, and pull up the large sheet batter without interruption. Cover with plastic wrap and let stand for about half an hour.
   
   Then prepare the vegetables (I forgot to take a photo, so I'll add them later).
   
   The washed beans are broken into long sections, and there is a chance that the cauliflower retains the long stems, cut them into long flowers, and the fungus is soaked. The water is open to salt, and the dragon beans are boiled for about 3~4 minutes, and the long beans are about 1~2 minutes (they are all seven or eight medium-cooked, because the batter on the back has to be boiled for a while). Don't blanch the organic cauliflower for too long, about 40~50 seconds. Cook the fungus for about 3 minutes. After removing each item, control the water sufficiently, or wipe the water dry with a kitchen paper towel (otherwise it will not stick to the batter). Rape and carrots do not need to be blanched, wash the leaves, take only the green leaves, and wipe them dry. Cut the carrots into two or three millimeter long long slices and also dry with water.
   
   Remarks: Different vegetables have different boiling time in water, so according to the characteristics of the ingredients and operation experience, different heat levels should be taken to maintain different tastes. In short, don't cook it too badly (of course, kidney beans and dragon beans are still cooked as much as possible to avoid poisoning.) There are also spinach and the like, you need to blanch the water to remove oxalic acid first).

   

4. To make dipping water:
   
   2 large tomatoes, peeled and chopped, stir-fry in oil until some minced green onions, add tomatoes and stir-fry, add salt and sugar, add an appropriate amount of salt and sugar, 2 spoons of light soy sauce, 1 spoon of balsamic vinegar, 1 spoonful of oyster sauce, cover and cover over low heat to puree the tomatoes. The salt flavor is adjusted according to your taste, and of course it is not too bland. Remove from heat and set aside.
   
   Start another small iron pot and pour an appropriate amount of oil (this step should actually be to pour hot oil in the bowl of onions, garlic and chili, because you don't want to use too much oil, and if the oil is less, you can't pour the minced garlic, which has a raw taste, so you choose to fry the ingredients directly in the pot.) Heat the oil and add the minced green onion and garlic (you can eat spicy, you can add the dried chili flakes at this time). Stir-fry until fragrant, turn off the heat, then immediately add the sesame seeds, and stir-fry the sesame seeds at residual temperature.
   
   Pour the ingredients from the small oil pan into the small pot of tomato sauce just now, add some parsley, sea salt, garlic powder, and non-spicy chili oil, mix well while hot, and put it in a bowl.

   

5. After boiling and dipping the slices
   
   to rest, the batter becomes more delicate. Try to use a large pot with a wide water depth. Add a teaspoon of salt to the water, and when the water boils, take the dried vegetable strips and vegetable slices, turn the batter twice, lift it, and break the batter.

   

6. Quickly drop into boiling water.

   

7. Cook until it comes to the surface and it's ready to fish. Put it on a bamboo grate that can control the water, just like the boiled dumplings need to be poured into the plate, and the boiled slices will slowly stretch the skin.

   

8. Then transfer to a large plate.

   

9. Arrange them in a sorted manner.

   

10. You can dip it and eat it.

    

11. It is said that Shanxi dipping slices can be used with a variety of vegetables, including bok choy, Chinese cabbage, amaranth, spinach...... The boiled vegetables are dipped in slices, and they are super fragrant when eaten empty, and the noodles are chewy and chewy, and the noodles are full of flavor, and the vegetables also retain their own fragrance. Served with sticky tomato dipping water, the taste is simply !!

    

12. This tomato dipping sauce tastes so good, so delicious that you lick the bowl