Ingredients for mixing shallots: one pound of onions, three qian of green and red peppers, three qian of soy sauce, three qian of mature vinegar, three qian of refined salt, and 5 qian of sesame oil. Method of preparation: Peel off the old skin of the onion, wash it, and cut it into slices with a straight knife. Then cut the chili into thick shreds or small pieces with a knife; cut the pepper into shreds with a straight knife and put it on a plate, then mix with refined salt, soy sauce, mature vinegar, and finally drip with sesame oil, stir well and serve. Features: Fresh, crisp and tender, sour and spicy. 2. Mixed cabbage Ingredients: half a catty of cabbage, five cents of soy sauce, five cents of sesame oil, one cent of sugar and two cents of salt. Preparation method: Peel off the outside of the cabbage, wash it, and cut it into pieces one inch long and half an inch wide with a straight knife. Pour into boiling water and cook for two to three minutes. Drain and place in a bowl. Add soy sauce, sesame oil, sugar, and salt and mix well. In addition, you can also add dried shrimps, dried fragrant spices, green and red chili shreds, and mix with vinegar to make sweet and sour cabbage. Features: Sweet, salty and crispy, suitable for wine and side dishes. 3. Ingredients for mixing mung bean sprouts: 2 pounds of mung bean sprouts, 2 ounces of cucumber, 5 ounces of refined salt, 5 ounces of shredded green onions, 2 ounces of shredded ginger, 2 ounces of vinegar, 5 ounces of sesame oil, and 1 pound of sesame oil. Preparation method: Remove the impurities from the mung bean sprouts, wash them, and blanch them in a pot of boiling water ( Be careful not to over-blanch until soft), remove and remove the water; wash the cucumber and cut it into slices with a straight knife, then cut into thin strips, sprinkle with refined salt, add shredded green onions and ginger, mix well, and finally pour vinegar and sesame oil on a plate. good. For example, add soaked shredded dried bean curd and vermicelli and mix into three shredded mung bean sprouts. Features: Fresh, delicious and nutritious. 4. Shrimp slices mixed with cucumber Ingredients: Two pairs of shrimps, one section of cucumber, one green garlic seedling, two green cabbage leaves, three stalks, soy sauce, five cents of sesame oil, one cent of mature vinegar, two cents of fungus soaked in water, two cents of fungus. Preparation method: Peel the shrimps, cook them in a pot of boiling water, and drain. Leave to cool; wash the cucumbers and cut them into semicircular slices with a straight knife; wash the green garlic sprouts and green cabbage leaves, cut them into sections with a straight knife, and put them all on the table for later use. At this time, cut the cold shrimp into slices. Then plate and season. The order of placing the plate is: first lay the bottom with green vegetable leaves, then arrange the shrimp slices in a pattern (optional), place cucumber slices and green garlic sprouts on the upper layer, sprinkle with water fungus, pour in soy sauce, sesame oil, and mature vinegar. Features: Bright and beautiful, fragrant and refreshing. 5. Sesame paste mixed with beans Ingredients: 5 liang of fresh beans, 2 liang of sesame paste, 2 liang of refined salt, 5 qian of MSG, 10 pcs of pepper oil, 5 qian of minced ginger, 3 qian Preparation method: Cramp the beans, break them, wash them, blanch them in a pot of boiling water, and then soak them in cold water , take out the water and put it in a mixing bowl. Then mix the sesame paste with cold boiled water into a paste, heat the pepper oil, add refined salt, MSG, and minced ginger and pour it on the beans, mix well and serve on a plate. Features: Emerald green color, delicious fragrance. 6. Ingredients for mixing shredded pork with vermicelli: Pork (lean), three ounces of mung bean vermicelli, two sheets of cooking oil, five cents of soy sauce, three cents of sesame oil, five cents of vinegar, two cents of mustard, five cents of salt water, one cent of sesame paste, five cents of MSG, and ten capsules of MSG. Preparation method: Wash the pork first. , slice into slices and then cut into thin strips; after soaking the vermicelli, cut it into strips with a straight knife, boil it in a pot of boiling water, take it out and put it into cold water, drain the water, put it into a plate, and stir it up with chopsticks. Then put the wok on a high fire, pour in oil and heat it up, then add the shredded pork into the wok and stir-fry, add a penny of soy sauce, wait until the meat changes color and serve it on top of the vermicelli. Pour vinegar, sesame oil, mustard, salt water and MSG into the sauce, preferably topped with sesame sauce and serve. Features: Fragrant and refreshing, suitable for wine and food. 7. Ingredients for mixing leeks: 2 pounds of fresh leeks, 5 cents of salt, and 10 pieces of Sichuan peppercorns. Preparation method: Pick and wash the leeks, cut them into inch-long sections with a straight knife, mix with salt and Sichuan peppercorns, put them in a basin, cover them, and marinate for two or three days. Ready to eat. Features: Economical and affordable, best served with rice. 8. Ingredients for mixing fragrant soybeans: 2 pounds of soybeans, 1 ounce of salt, 1 ounce of soy sauce, 1 ounce of rice wine, 5 ounces of five-spice powder, 5 ounces of chopped green onion, and 2 ounces. Preparation method: pick out the insect-bitten soybeans, wash them, pour them into a pot, and add water to soak the bean noodles. , pour in five-spice powder (you can also add a penny of lingyunxiang), cook over high heat for about a quarter of an hour, then reduce to low heat and simmer. At this time, add salt, soy sauce, rice wine and other condiments, cover the pot tightly and simmer until When the bean skin swells and the soup thickens, remove from the pot and let cool before serving. When eating, you can sprinkle some chopped green onion and drop a little sesame oil to make the taste more fragrant. Features: Fresh and crispy, great as a side dish with wine. 9. Spicy Vermicelli Ingredients: 6 taels of vermicelli, 5 cents of white sugar, 1 tael of soy sauce, 1 tael of chili oil, 5 cents of vinegar, 3 cents of pepper powder, 1 cent of MSG. Preparation method: Soak the vermicelli in boiling water until soft. Cut into two-inch long sections and place on a plate. Using a bowl, add soy sauce, vinegar, sugar, monosodium glutamate and 5 cents of cold boiled water to make a marinade, pour it on the vermicelli, sprinkle with pepper powder, pour in chili oil, mix well and serve. Features: This dish is Sichuan style, spicy and spicy, and is best served with wine. 10. Ingredients for mixing noodles: 5 ounces of good noodles, 3 pounds of water, 2 ounces of cucumber, 2 ounces of sesame paste, 5 ounces of mustard, 3 ounces of chili oil, 5 ounces of sesame oil, and 2 ounces of sesame oil, mixed with 8 ounces. Preparation method: Add water to the noodles to make a thick sauce, then boil over high heat. After boiling, spread it out on a wooden board. The thickness should be even. After cooling, roll it up, cut it into wide strips and serve it on a plate. Sprinkle cucumber shreds, add sesame paste, mustard and chili oil, pour in the mixed soup, and drop in sesame oil. Serve. Features: Cool and delicious, a great product in midsummer. 11. Mix celery Ingredients: 2 pounds of fresh celery, 5 cents of refined salt, 5 cents of sesame oil, 3 cents of special vinegar, 3 cents of soy sauce. Preparation method: Pick the celery leaves, trim off the hairy roots, and wash them.

Cut into five long sections, blanch in a pot of boiling water, then sprinkle with refined salt and mix well. When eating, pour soy sauce, special vinegar, sesame oil, or pepper oil for a longer flavor. Do not put vinegar in early, otherwise the vegetables will turn yellow. Features: Emerald green, fragrant and tender, rich in nutrition.

Ingredients for mixing shredded kelp: one pound of shredded kelp, one red pepper, one tablespoon of minced garlic, two tablespoons of salad oil, two tablespoons of chopped green onion, and two tablespoons of light soy sauce. Method: 1. Wash the shredded kelp, put it into a pot of cold water and boil for three minutes, take it out and rinse it with cold water, squeeze out the water and cut into small pieces. 2. Add salad oil to the pot, add chili pepper and minced garlic and saute until fragrant, then add shredded kelp and stir-fry for three to four minutes. Add light soy sauce and stir-fry. Before serving, add chopped green onion, drizzle some sesame oil, and sprinkle with white sesame seeds. Serve . The chef has a bit of wisdom: the kelp shreds must be put into the pot when the water is cold, so as to remove the fishy smell of the kelp shreds. Ingredients for Cold Green Green Cabbage: Two pounds of green green cabbage, five tablespoons of Korean chili powder, half a cup of fish sauce, two tablespoons of garlic paste, one-half tablespoon of ginger paste, and one tablespoon of white sugar. Method: 1. Wash the green cabbage, marinate it with a little salt for 30 minutes, rinse it again, and wait for the water to dry. 2. Mix all the seasonings evenly, then mix with the green cabbage. Cold Spinach Ingredients: One pound of spinach, a little sesame oil, a little salt, and an appropriate amount of sesame seeds. Method: 1. Wash the spinach, blanch it in boiling water (not too long), take it out immediately and put it into ice water, cut it into small pieces, and squeeze out the water. 2. Stir in salt and sesame oil, then sprinkle with sesame seeds and serve. Pickled cucumber Ingredients: 2 small cucumbers, half a tablespoon of Korean chili powder, a little minced garlic, a little chopped green onion, a little white sesame seeds, sesame oil and a little salt. Method: 1. Cut the cucumber into round and thin slices, sprinkle with some salt and marinate for five to ten minutes to drain the water, then squeeze out the water. 2. Mix all the seasonings into the cucumber and serve. 〈This flavor is essential for delicious food〉 The delicious food in Korean cuisine often requires the use of local seasonings. For this side dish, remember to use imported Korean chili powder and fish sauce to make it decent. . Korean chili powder is definitely different from Taiwanese chili powder. Sometimes the large red color looks like it is about to burn. In fact, some of it is "not pleasing to taste", which means that the color is more important than the seasoning. As for another condiment, fish sauce, owner Yue Yongwen said that this is the secret weapon of Korean cuisine. Many people cannot make authentic Korean tastes and lack this flavor. In addition to the above special seasonings, sesame oil is also commonly used in Korean cuisine, which is very familiar to us. With just one or two drops, the aroma of the dishes will be completely different. These condiments can be purchased on Zhongxing Street (also known as Korean Street) in Yonghe.