I will give you four vegetarian cold dishes. If you have made them all and find them ordinary, please understand.

1. Baby cabbage with garlic oil and black soy sauce: Ingredients: baby cabbage, ingredients: salad oil, tempeh, minced garlic, salt, MSG,

Production process:

1. Break apart the baby cabbage, wash it, boil it in water and cut it into strips for later use.

2. Chop the tempeh into fine pieces and cut the garlic into minced garlic.

3. Put the salad oil (twice the amount of tempeh) into a clean pot and heat it up. Fry the scallions in the oil. Don’t fry the scallions too much. Keep the heat low. After the onions are fried, strain out the onions, then change the heat to medium and pour in the fine black bean paste and fry until fragrant. Add the garlic, fry for tens of seconds, take it out of the pan and pour it into a metal container. After it cools, add a little salt, monosodium glutamate and sugar. Mix well and set aside. Pour an appropriate amount onto the chopped baby cabbage before serving.

Features: Cantonese cuisine, rich in soy sauce, crisp and refreshing!

Taste: salty and fresh

2. Sixi tofu,

Main ingredients: one box of boxed tofu (fat tofu),

Secondary ingredients: a little ham, a duck yolk, a little chives and coriander, a preserved egg, salt, monosodium glutamate, white sugar, white soy sauce, red oil, minced garlic.

Method:

1. Cut the tofu into flat pieces on the abalone plate.

2. Cut the four-color raw materials into small dices and place them on the tofu, shaped like a field.

3. Mix the seasonings into a light red oily sauce (slightly salty). Ready to serve.

Characteristics: Xuzhou characteristics, four bright colors, melts in your mouth, perfect for eating or drinking.

Taste: salty, slightly spicy

3. Colorful vegetable combination:

Ingredients: Longkou vermicelli, shredded lettuce (green and cucumber shreds are also acceptable), eggs Shredded skin (made from egg liquid)

Accessory ingredients: Shredded fungus, shredded carrot, shredded pork.

Seasoning: salt, monosodium glutamate, garlic, white vinegar, chili oil

Method:

1. Let Longkou vermicelli rise in boiling water, cool and cut into long pieces Cut it off, mix it with hot and sour flavor (slightly salty), and spread it on the bottom of the abalone plate.

2. Blanch the auxiliary ingredients one by one and let them cool down

3. Arrange the auxiliary ingredients in a row Spread one row on top of the mixed vermicelli and serve immediately

Features: Qian'an characteristics, multiple ingredients and colors, beautiful appearance, spicy and sour taste

Taste: spicy and sour

4. Red fruit Tremella

Main ingredients: Tremella fungus, canned hawthorn,

Secondary ingredients: white sugar, wolfberry

Method:

1. Soak the white fungus and wolfberry in cold water, scald slightly in boiling water and let cool

2. Mix an appropriate amount of sugar and canned water into the white fungus and slightly cover it, then put it on a plate and serve.

Features: Qinglong characteristics, pleasing color, sweet and sour taste

Taste: sweet and sour

※Looking at the fate of the two of us ^_~, Four more vegetarian dishes for you:

1. Smoked bean rolls:

Main ingredients: dried bean slices (slightly bland), eggs, potatoes, and ham.

Supplementary ingredients: flour, salt, tea, sugar.

1. When cooking cooked food, prepare a few boiled eggs (peeled) and a few potatoes (slightly salty) for later use.

2. Beat two eggs with a little salt, mix them with flour to make a paste, spread the dried bean slices flat on the chopping board, cut the braised eggs into eight pieces, and cut the potatoes into strips (slightly thick), cut the ham into strips.

3. Arrange a row of egg slices, a row of potato strips and a row of ham strips under the bean slices. Pour a little egg batter on this row, and then put a thin layer of egg on the bean slices. Paste, roll into a roll (roll tightly), and then wrap tightly with plastic wrap. Steam the top of the drawer for ten minutes and remove the plastic wrap.

4. Put two handfuls each of equal amounts of sugar and tea leaves in a clean large pot, mix well, place the steamer higher than the sugar, then place the steamed bean rolls on the drawer and cover Put the lid on the fire and smoke the bean rolls over medium heat until they are browned. After cooling, they can be refrigerated for more than a week. You can make more at a time. Place lettuce leaves on the bottom of the plate when serving.

Features: chewy texture, attractive color, and full mouthful of aroma.

Taste: salty and fresh.

2. Cumin Coprinus:

Main ingredients: fresh Coprinus,

Secondary ingredients: cumin, starch, flour coriander, salt, chicken essence, Pepper (a little)

Method:

1. Pick and wash Coprinus comatus and tear into strips, blanch, cool, squeeze out the water, add salt, chicken essence and raw cumin , pepper and mix well (slightly light).

2. Heat up the wok and pour oil. When the oil temperature reaches 70%, mix the Coprinus drumsticks with a layer of starch and flour mixture, fry until golden brown, take them out and put them aside. Place a napkin on the tray. Let cool at room temperature, then stir in coriander before serving.

It can be stored at room temperature for about three days in spring and winter, and for one day in summer and autumn.

Features: Su Cui is refreshing and has a rich cumin flavor. It is a good accompaniment to wine and food

Taste: Salty and slightly spicy.

3. Red oil garlic eggplant

Ingredients: Thread eggplant (long eggplant).

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Preparation method:

1. Wash the eggplants, steam them whole in a drawer, cool in the sun, prepare the red oil sauce and set aside

2. Put the minced garlic and minced coriander together and mix it to taste salty and delicious (normal, but not too salty). Slice the eggplant on one side and connect the other side. Then sandwich the minced garlic in the middle (put more) and put it on top. Refrigerate in a crisper and soak for more than two hours. Cut into pieces and drizzle with red oily sauce before serving. Place lettuce on the bottom of the plate. Store in the refrigerator for two to three days

Features: Spicy and refreshing, rich garlic flavor, suitable for all ages.

Taste: spicy

4. Sweet and sour chayote

Ingredients: chayote.

Secondary ingredients: black sesame seeds, white sugar, white vinegar

Preparation method: Peel the chayote, cut into thin strips (slightly thinner than a match), put in water, and mix before serving For the sweet and sour taste, add more sugar and less vinegar. Pile it into a cone shape when putting it on the plate. Then sprinkle a little black sesame seeds on top. Spread evenly and surround it with small cucumber slices.

The reason why I mention this dish is because the shape of the dish is quite beautiful!

Features: crisp and refreshing,

Taste: sweet and sour