Question ID: 1000-15327-0-1-2-3
Recipe Description
anything fresh is good. you want to have vegetables that are okay to eat raw. if not just blanch in boiled water for a few minute so it is cooked. I bought some lemon cucumber, water radish, carrots, purslane leaves, red pepper, corn and some small tree mushroom. Wash and cut all the vegetables to small pieces. I sliced cucumber and radish, julienned carrots. red pepper was roasted then thinly sliced. Corn and mushrooms, I boiled them in water for a few minutes to make sure it is fully cooked. then cut off the corn kernels.
I use gelatin as the thickener. vegan can use agar-agar instead.the spice is really just what I can find in the kitchen. I like some pickling flavor so I just add some dried dill. pepper corn. bay leaves, salt and white vinegar. the amount of solution is based on the gelatin mix. for this one is 2 cups of water.once the solution is cooled. let it sit in the fridge for at least 1 hr, or until some chucks formed at the bottom.
Once some chucks have formed in the liquid. mix in the vegetables and leave in the fridge until it is fully set.
I just cut a small piece and drizzled some olive oil. it's cold and refreshing and have a hint of that pickle flavor
Question & Answer
Question: Choose the best title for the missing blank to correctly complete the recipe.
____________
Making Jelly Base
Mix the Vegetables
Enjoy
Choices:
(A) Pick Your Vegetables
(B) Campsite Salad Nicoise
(C) Mix Until Evenly Coated With Batter
(D) 6 Cups Canola Oil in Wok or Fryer (medium High)
(A) Pick Your Vegetables