Nutritious and flavorful, with a savory taste that is both refreshing and satisfying.
When I was young, the most common cold dish served when hosting guests at home was mixed vegetables, which paired perfectly with drinks and looked so beautiful that guests couldn't take their eyes off it.
Ingredients
Main Ingredients
Celery, cucumber, small radishes, carrot, pressed tofu, peanuts, and white fungus (wood ear mushroom) - each to taste
Feel free to mix and match fresh vegetables as you like. The ones listed here are just a few common options, but any vegetable that can be diced works well as a substitute. In addition to firm tofu, friends from northern China can use smoked tofu, which adds a wonderful aroma.
Seasonings
Sichuan peppercorns, star anise, garlic, salt, sesame oil, and sugar - each to taste
This dish is simple to make, and the amount of seasonings can be adjusted to your personal taste.
Instructions
Instructions
Boil the peanuts until tender.
Step 1: Place water and peanuts in a pot, bring to a boil, then add a small amount of Sichuan peppercorns and star anise, cover, and simmer over low heat for 40 minutes. Finally, add some salt and let the peanuts soak for a while, then drain and let cool (Image 2).
If cooking a large amount of peanuts, wrap the star anise and Sichuan peppercorns in cheesecloth to prevent them from mixing with the peanuts and being difficult to remove. Do not add salt during cooking, or the peanuts will turn black; instead, add salt after cooking and let them soak.
Cut the vegetables into small cubes.
Step 2: Soak the white fungus in cold water for 30 minutes, then tear into small pieces and set aside (Image 3). Dice all the vegetables and dried tofu, keeping them separate (Image 4). Bring a pot of water to a boil, add a pinch of salt, and briefly blanch the celery, carrot, and white fungus pieces, then remove and rinse under cold water (Image 5), and combine with the other diced vegetables.
*All blanched vegetables must be completely cooled before mixing together, otherwise the flavor will be off.
A sauce made by combining 3 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and 1/2 cup of vegetable broth or water, stirred until the sugar dissolves.
Step 3: Mince the garlic with salt, then mash into a paste. Transfer to a small bowl, add sesame oil and a pinch of sugar, and stir until smooth and slightly runny. Pour this dressing over the vegetables, toss well, and serve (Figure 6).
*Since the mixed vegetables themselves don't have much flavor and no MSG is added, sesame oil is very important for enhancing the taste—be sure to use a generous amount, otherwise the dish will be too bland; the oil needs to carry the other flavors and coat the vegetables for the best result.
Add a small amount of sugar to deepen the flavor, but not enough to taste sweet.
Garlic used in cold dishes should always be mashed into a paste to release its full flavor; simply chopping it with a knife does not taste as good.
