Zucchini Salad Recipe by Chef Pam
Sichuan pepper has a unique scent that is exclusively found in Chinese food. Additionally, it makes your tongue tingle in your mouth. It makes the dish more complex
- 2 tablespoons chili flakes
- 0.5 tablespoons Sichuan pepper
- 2.5 tablespoons vegetable oil (hot)
- 20 grams soy sauce (light)
- 2 tablespoons jasmine rice vinegar
- 1 tablespoon Chili from chili mixture
- 1 teaspoon Chili oil from chili mixture
- 2 grams sesame oil
- 1 salt (to taste, for zucchini))
- 1 salt (to taste, for dressing Sauce))
- 1 zucchini
- 1 toasted white sesame seed (to taste)
- 1 sugar (to taste)
- 1 dressing (to taste)
Slice each piece of the zucchini crosswise into approximately 1/4-inch-thick slices after cutting it in half lengthwise. Salt zucchini well in a basin, then marinate for 30 minutes
Toast the white sesame until it is fragrant and golden.
Chili flakes and crushed Sichuan pepper should be combined in a bowl. Vegetable oil should then be heated until it is smoking hot and then pour the hot oil into the chili flakes and peper mix. Stir thoroughly and allow to cool for 30 minutes
Light soy sauce, rice vinegar, chili and Sichuan pepper oil, sesame oil, and salt are combined to make the dressing in a mixing dish. Mix well
After rinsing in cold water, pat dry the zucchini.
Sliced zucchini should be placed in a bowl with the dressing; stir to combine. Add toasted white sesame seeds on top
The little, thin zucchini are what you want to buy when you go zucchini shopping. The biggest ones frequently have huge, pulpy seeds. They should have bright color, smooth skin devoid of nicks, and firmness. For up to three days, you can store it in the refrigerator in an airtight container. Before serving, give it one more stir