Decoding the Soft and Hard Three Threads: A Rain & Ink Technique – Making Soft and Hard Three Threads Without Deep-Frying
The last day of Qingming Festival, the weather turned warmer, and people couldn't resist falling asleep.
Spring has brought about the revival of all things, and various wild vegetables have emerged with the spring's breath, offering opportunities for picnics and harvesting.
With the warming climate, cold dishes gradually gained market share, such as this soft and crisp 'Soe Heng San Sie' (Soft and Hard Three Threads).
Authentic 'Soe Heng San Sie' features potatoes that are deep-fried. Considering the current emphasis on healthy eating, let's make a version without deep-frying.
Main ingredients—
Two potatoes, half an onion, one cucumber
Accessories—
Green onions, ginger, garlic a little, oil, soy sauce, salt a little, material oil a little
Step 1, cut potatoes, onions, and cucumbers, plus blanching
Cutting into strands is a meticulous task, the quality of the strands determines the texture, and also tests the chef's skill.
Water boils, add salt and white vinegar, blanch until just cooked, adding white vinegar makes the potato strands crispier. Most importantly, pass it through cold water.
Step 2, fry material oil
Heat oil in a pan, add 15-20 peppercorns, 5-8 dried chili flakes, and 3-4 star anise. This is the home-style material oil, generally how cold dishes are prepared. Cold dishes are very delicious, restaurants will generally be more elaborate, such as fragrant coriander root, carrots, onions, green onions, etc. That's why the cold dishes you eat outside are so delicious.
Step 3, mix the ingredients
Green onions, ginger, garlic, soy sauce, oil, salt, sugar, and a little white vinegar. Old vinegar can also be used. Pour hot material oil on it, and the aroma comes out immediately.
Mix well.
This dish is very sour and spicy, with crisp potato strands, it's a great appetizer with beer. Pay attention to two points, one is don't forget to add white vinegar when blanching, two don't forget to fry the material oil, peppercorns, dried chili flakes, and star anise are essential, and it must be fried over low heat, don't burn it.
