Kuaishou Cold Salad 120

Author: Ding Xiue'e, Chen Lizhen / Country: Mainland China
Publisher:
Publish Date: 2006-06-01
Features: Lemon Vinegar Seafood
Ingredients:
Salmon 100g, shrimp 100g, fresh squid 1, small cucumber 1/4, onion 1/4, minced garlic 1 tbsp
Seasonings: Salt to taste, sugar 15 tbsp, lemon vinegar 1 tbsp, lemon juice 1 tbsp, pepper 1/4 tsp
Instructions:
1. Cut salmon into pieces, remove the intestinal mud from shrimp and rinse, remove the membrane and internal organs from fresh squid, rinse, cut into rings, and blanch in boiling water, then drain and cool.
2. Rinse small cucumber, cut into slices, peel the onion and cut into diamond-shaped slices, soak in ice water to crispness, then drain and set aside.
3. After the seafood cools, place it in a bowl with onion slices and cucumber slices, add minced garlic and seasonings, mix well.
XO Sauce Mixed with Squid:
Ingredients: Squid (cuttlefish) 1, celery 1, carrot 1/4
Seasonings: XO sauce 2 tbsp
Instructions:
1. Rinse the squid, score it with crosswise cuts, slice it, blanch in boiling water until curled, then rinse with cold water.
2. Remove the tough fibers from the celery, cut it and the carrot into diamond-shaped slices, blanch in boiling water, then drain and cool.
3. Place the squid slices, celery slices, and carrot slices in a bowl, mix with XO sauce, let it marinate, then refrigerate before serving.
Cucumber Vinegar Squid:
Ingredients: Squid tentacles 150g, small cucumber 1, ginger paste 1 tsp
Seasonings: White vinegar 1 tbsp, light soy sauce 1 tbsp, mirin 1 tbsp, sugar 1 tsp
Instructions:
1. Blanch the squid tentacles in boiling water for 1 minute, then turn off the heat, cover, and steam for about 5 minutes. Remove and soak in ice water to crispness.
2. Drain the squid tentacles, cut them into thin slices, and arrange them on a plate. Slice the cucumber and place it beside the squid. Add ginger paste and mix the seasonings, then drizzle over the squid.
Cod Liver Radish Paste:
Ingredients: Canned cod liver 1, white radish paste 3 tbsp, scallions 1 tbsp
Seasonings: Light soy sauce 1 tbsp, sugar 1 tsp, white vinegar 1 tbsp
Instructions:
1. Open the cod liver can, remove the liver, and drain the fat.
2. Spread white radish paste in a deep dish, place the cod liver on top, mix the seasonings, then sprinkle with scallions.