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腌拌儿菜
更新时间: 2021-05-12 19:14:39  

1、儿菜500g,盐8g,鸡精3g,红油20ml,花椒油或花椒粉10ml,白糖4g。

2、儿菜洗净。

3、切薄片,放入一个稍大的盆。

4、放入盐拌匀,蒙上保鲜膜,放入冰箱冷藏室,腌2小时以上,如有时间腌到第二天最好,更入味。

5、反复挤按,将挤出的水沥出。

6、加入鸡精,红油,花椒粉或花椒油,白糖拌匀。

7、装盘。

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