Composition:

Lotus root slice 200g, edible fungus, chopped peanuts, minced garlic, coriander, spicy sauce, steamed fish oil, vinegar 1 tablespoon, sugar 1 tablespoon, white sesame, sesame oil, salt,

Exercise:

1. Peel and slice the lotus root, and wash the fungus with cold water.

2. Hang the lotus root slices with boiling water for 2 minutes, add fungus hanging 1 minute, then take them out and control them.

3. Chop coriander, minced garlic, cooked white sesame, Chili sauce and cooked peanuts.

4. Put all the auxiliary materials into the lotus root slices, and pour the hot oil in the pot on the mixed vegetables and mix well.

Chicken feet with garlic sauce

Ingredients: chicken feet, onion, ginger and garlic.

Seasoning: Korean hot sauce, oil consumption, light soy sauce, dark soy sauce, white sugar chicken essence, salt, star anise, fragrant leaves, dried Chili segments and sesame oil on Chili noodles.

Exercise:

1. Chop the chicken feet into pieces (you can chop them or not. It is easier to taste them. It is also more convenient to eat. ) Cut garlic, onion, foam or dice.

2. Add more soy sauce to chicken feet, more oyster sauce, a little soy sauce, a little sugar, a little salt, a little chicken essence, a little sesame oil, a little onion, ginger and aniseed leaves, and mix them together evenly 1 hour.

3. Add a little oil to minced garlic and onion, stir-fry until fragrant, add crispy chicken feet, stir-fry for about 3 minutes, add water, and then add Chili slices and Chili noodles. If you like normal chicken feet, stew for about 30 minutes. If you like to directly remove bones, stew for about 50-60 minutes, but it depends on the actual softness of chicken feet.

4. When stewing, taste the salt. If it is light, you can add some salt and soy sauce.

Cold yuba

Composition:

Yuba 1 stick, 3 auricularia auricula, celery 1 stick, medlar 1 stick, coriander 1 garlic cloves 1, 2g vinegar, 2g soy sauce, 2g sugar 1 spoon, 3g salt and 2g monosodium glutamate.

Exercise:

1. Soak Qianyuba and Auricularia in water until completely soaked, take out and drain.

2. Cut the auricularia auricula into small pieces, obliquely cut the yuba into sections, put it in a boiling water pot for 2 minutes, then supercool the boiling water and drain it; The celery heart is obliquely cut, and the medlar is soft; Cut a little parsley and pat garlic 1 petal to the end; Put yuba, auricularia auricula, celery, coriander, Lycium barbarum, coriander and minced garlic into a basin, and add salt, sugar, monosodium glutamate, vinegar, a little light soy sauce and sesame oil; Mix well and serve.

Flammulina velutipes

Composition:

Flammulina velutipes, Chili peppers, 2 slices of ginger, 1 teaspoon of oyster sauce, 2 teaspoons of vinegar, 1/2 teaspoons of soy sauce, 2 teaspoons of Chili oil, 1 teaspoon of sesame oil, 1/2 teaspoons of salt, 3 cloves of garlic, 1 chopped onion and a little chicken powder.

Exercise:

1. Cut ginger, garlic and onion, cut bell pepper into small rings, tear Flammulina velutipes into small handfuls, and pour them into boiling water for 5 minutes until they are cut off, taken out and cooled.

2. Stir-fry shallots, ginger, garlic and pepper in oil pan, add salt and chicken powder, stir-fry evenly and then pour them on Flammulina velutipes.

3. Mix the juice with oyster sauce, soy sauce, vinegar, Chili oil and sesame oil, and pour it evenly on the Flammulina velutipes. Finally, decorate with chopped chives.

Eggplant mixed with garlic

Composition:

4 Eggplant, 1 garlic, 1 tablespoon vinegar, 1/2 tablespoons soy sauce, 1.5 tablespoons salt, 1/2 tablespoons chicken essence, 1/2 tablespoons sesame oil,/kloc-0.

Exercise:

1, wash the eggplant, split it open and soak it in water for half an hour, so it won't be allergic easily, and the color and taste will be better.

2. Steam in a steamer for 10 minutes, or cook the eggplant and cover it when cooking.

3. Cool the steamed eggplant and tear it into silk for later use.

4. Mash garlic into garlic juice, take a small bowl, pour garlic and garlic juice together, add vinegar (more vinegar), soy sauce, salt, chicken essence and sesame oil, mix well and pour it on eggplant. Finally, sprinkle with chopped green onion and pepper and mix well.

Cold celery

Composition:

1 celery, 1 carrot, 6-7 auricularia auricula, a little salt, a little chicken essence, a little sugar, 2-3 dried peppers and a little cooking oil.

Exercise:

1, celery is defoliated, washed, cut into sections with oblique knife, carrot is peeled, washed and cut into diamond-shaped pieces.

2. Add water to the pot to boil a few drops of cooking oil, then add celery, carrot and fungus in turn (the fungus is soaked in advance and washed off), and then remove cold water after boiling.

3. After drying the water, add salt, chicken essence and a little sugar and mix well.

4, put a small amount of cooking oil in the pot, add dried Chili after the oil is hot, and then pour it on the dish and mix well.

Zheergen salad

Composition:

Appropriate amount of broken ears, 2 chopped green onion, 2 small red peppers, minced garlic 1 petal, peanut oil 1 spoon, appropriate amount of soy sauce, Laoganma Chili sauce 1 spoon, 3 drops of balsamic vinegar and a little salt.

Exercise:

1, ear broken, washed, washed with boiling water and dried for later use.

2. Cut the onion into chopped green onion and the small red pepper into small pepper rings.

3. Put the root of the broken ear into a large pot, add Chili rings, chopped green onion, minced garlic, Laoganma Chili sauce, soy sauce, salt and a few drops of balsamic vinegar and mix well to serve.

Cold peanut

Composition:

Half a cucumber, raw peanuts 150g, 2 parsley, garlic 1 petal, red pepper 1 slice, salt 1 tsp, soy sauce 1 tsp, aged vinegar 1 tsp, and sugar/kloc.

Exercise:

1, cold oil in the pan, add peanuts and fry on low heat. When frying, you can lift the pan sideways and let the oil soak the peanuts.

2. Fry the peanuts until they turn black, that is, turn off the fire, take out the drained oil, and let them cool 1 hour.

3. Put seasonings (salt, soy sauce, aged vinegar, fine sugar and sesame oil) into a bowl and mix.

4. Cut the inner core of cucumber into small pieces, chop red pepper and coriander, and chop garlic into mashed garlic.

Five-flavored cucumber strips

Composition:

2 cucumbers, 6g dried peppers, 1 small pepper, 3g salt, 2g sugar, 5g soy sauce, 5g balsamic vinegar and a little vegetable oil.

Exercise:

1. Wash cucumber, cut into strips, mix well with salt, crisp for half an hour, and control water.

2. Add sugar, soy sauce and balsamic vinegar and mix well. Wash and air dry the pepper, and shred the dried pepper.

3, from the oil pan, stir-fry fragrant pepper and dried pepper on low heat, pour it on the mixed cucumber strips while it is hot, and mix well when eating.

Garlic spinach tower

Composition:

200g of spinach, 3 cloves of garlic, light soy sauce 1 tablespoon, 2/ 1 tablespoon of balsamic vinegar, 4/ 1 tablespoon of chicken powder, a little sugar and a proper amount of sesame oil.

Exercise:

1. Wash spinach and cut into large pieces.

2. Mash garlic cloves into garlic paste for later use; Boil chopped spinach in boiling water for one minute, then take it out.

3. Squeeze out excess water, put it in a plate, pour in soy sauce, balsamic vinegar, sugar, chicken powder and sesame oil and mix well.

4. Put the spinach into a round container that is not too deep, press it, and then buckle it upside down on the plate.

5, put garlic and pour sesame oil.

Sliced cold bamboo shoots

Composition:

1 bamboo shoots, 3 millet peppers, 2-3 garlic cloves, 1 tbsp soy sauce, 1 tbsp balsamic vinegar, 1 tbsp sesame oil, 1 tbsp white sugar, and a proper amount of salt.

Exercise:

1000 peeled and shredded bamboo shoots, diced millet pepper and minced garlic cloves.

2. Pour a proper amount of water into the pot and bring it to a boil. Add bamboo shoots and blanch for 30 seconds. Take them out and soak them in cold water for a while.

Pour the right amount of oil into the wok. When the oil temperature rises, pour the millet pepper and minced garlic.

4. Put 1 teaspoon of white sugar, 1 teaspoon of soy sauce, 1 teaspoon of balsamic vinegar, 1 teaspoon of sesame oil and a proper amount of salt into a bowl, and stir evenly to make the sauce. 4 Drain the soaked shredded bamboo shoots, put them in a plate, and pour in the prepared sauce.

Sauce will be fine

Pleurotus eryngii with cold sauce

Composition:

Pleurotus eryngii 3, a little pepper, 1 tbsp Chili sauce, a little onion, a proper amount of white sesame seeds, 1 tbsp soy sauce and 2/ 1 tbsp balsamic vinegar.

Exercise:

1. Wash Pleurotus eryngii and cut it into 2 cm thick slices.

2, then put it in boiling water to mourn until it is broken, remove it and cool it for later use.

3, pour a little oil into the pot, simmer until warm, and saute the pepper; Then add Chili sauce and saute until fragrant.

4. Stir in soy sauce, balsamic vinegar and fried Chili sauce, sprinkle with chopped green onion and white sesame seeds.