200 grams of dried citron, green pepper 1 piece, red pepper 1 piece, a little of ginger, garlic, onion, soy sauce, vinegar, sesame oil and Chili oil (if you are afraid of spicy); Cold dish practice:

1. Slice fragrant dried fruit, boil it in boiling water for 2 minutes, then take it out with supercooled water and drain it for later use;

2. Wash and dry the green and red peppers, pat them flat with a knife and gouge out the pepper seeds;

3. Put the pot on the fire, put a little oil, put the flattened green and red pepper in, with the side with pepper skin facing down, turn on a small fire, press the pepper with a spatula to make it better contact with the bottom of the pot, and scoop it out to cool when the pepper is stir-fried into tiger skin;

4. Tear off the skin of the cooled pepper, shred it, mince ginger and garlic, and cut onion;

5. Put the chopped pepper, ginger, garlic, chopped green onion and dried fragrant slices into a bowl, add appropriate amount of salt, soy sauce, vinegar, sesame oil and Chili oil and mix well. [eating zone]

The practice of cold and fragrant dry two cold dishes materials:

0/0 piece of dried bean curd/kloc-0 (white one), 1 catty of Malan bean, 2 tsps of salt, 2 tsps of sugar, 3 spoons of monosodium glutamate 1 tsp, salad oil and 3 spoons of sesame oil. Cold dish practice:

1. Batch dried tofu into three pieces, and then cut into small dices, the smaller the better, but it must be diced;

2. Wash Malan beans, scald them in boiling water, rinse them with cold water and drain them (gauze can be used to drain them), and then cut them into fine powder;

3. Mix the dried bean curd with the chopped Malan bean, add salt, sugar, monosodium glutamate, salad oil and sesame oil and mix well. Characteristics of dishes:

This dish is simple in ingredients, original and nutritious, low in calories and easy to make.

The practice of cold and fragrant dry three cold dishes materials:

A packet of dried bean shreds, celery, carrots, 2-3 pieces of garlic, salt 1 tsp, sesame oil, soy sauce, pepper 1 tsp. Cold dish practice:

1. Boil a small pot of water (about 1000CC), wash celery and cut into sections, and shred carrots for later use;

2. After the water boils, put the celery in the pot and blanch it for about 40 seconds, then put it in shredded carrots for about 30 seconds, then pick it up and put it in a sieve and rinse it with cold water for 30 seconds;

3. Continue to blanch the dried bean shreds in the original boiling water for about 2 minutes, then pick them up and put them in a sieve to rinse with cold water for about 1 minute, and then add celery and shredded carrots;

4. Add minced garlic, salt, soy sauce, sesame oil and pepper, mix well and serve, and put it in the refrigerator for the next day.

The practice of cold and fragrant dry four cold dishes materials:

Some pieces of spiced dried bean curd, two or two parsley, half a spoon of chicken essence, one spoon of sesame oil and black pepper. Cold dish practice:

1. Wash the dried bean curd, cut it into three parts with a horizontal knife, shred it with a vertical knife, and cut the coriander into sections;

2. Boil the water, turn off the fire after boiling, pour in dried bean shreds, push them evenly, take them out and drain them after 30 seconds;

3. Pour dried bean curd and coriander into the dish, add chicken essence and sesame oil, sprinkle with black pepper evenly, and serve after mixing well. Tips:

Shredded cucumber, shredded carrot and so on can be added according to personal taste.

The practice of cold and fragrant dried five cold dishes materials:

A handful of fresh spinach, dried garlic. Cold dish practice:

1. First chop the garlic into minced garlic, and cut the dried garlic into cubes for later use;

2. Put the spinach in the water and blanch it, remove the astringent water, and cut the blanched spinach into sections;

3. Pour the chopped spinach, diced diced diced garlic together, add salt and a little sugar, stir the chicken essence, add sesame oil, and serve.