Fried lettuce
Ingredients: lettuce, salad oil, soy sauce, onion, pepper, salt, monosodium glutamate.
Practice: 1. Remove leaves and peel lettuce, cut roots and wash, obliquely cut into thin slices, put into a basin, blanch with boiling water and take out;
2. Cut the onion into powder;
3. Heat the salad oil in a wok, and add the pepper to stir fry;
4. Take out the pepper and add chopped green onion to taste;
5. Add lettuce and stir well. Finally, add salt, soy sauce and monosodium glutamate and stir-fry until cooked.
Sweet and sour cucumber Green Peacock
Practice: 1. Wash cucumbers and carrots with clear water.
2、
Slice each cucumber and marinate it with fine salt and monosodium glutamate for a while.
3. Carrots are cut into cylinders in the shape of melon seeds.
4. Cut the processed carrots into thin slices for later use.
5. Use the largest cucumber slice and code it into an arc along the edge of the dish. Then code smaller cucumber slices on the big cucumber slices, and finally code melon seeds and carrot slices on the small 3 cucumber skins.
6. Peacock feathers are stacked on the first layer of the periphery, and then on the second layer, the bottom edge of the upper layer needs to be gently pressed down and stacked one by one, so as to form a triumphant fan shape.
7. After the peacock feathers are coded, put the peacock wings of cucumber slices.
8. Peacock's head is carved with cucumber, its mouth is made of carrot, its eyes are made of carrot heart, its neck is made of cucumber, and its belly is piled with cucumber slices.
9. Put the processed peacock head back to its original place, sprinkle with white sugar and white vinegar, and put it in the refrigerator for 30-60 minutes. Note: sweet and sour cucumber tastes great after cold storage!
Mustard taro pot
Practice: 1. Wash taro, cook it, peel it and cut it into thick slices.
2. Wash mustard and cut into pieces
3. After adding the right amount of oil to the pot and heating, put the mustard in the pot and stir fry slightly.
4. Add a proper amount of water to boil, transfer to a pot,
5. Boil the taro and simmer for 15 minutes. After the mustard turns into barnyard grass, season with salt and chicken essence.