1 Cut the dried fragrant into small strips;

2 Wash the cucumber and cut into small strips for later use;

3 Cut the green onions into shreds;

4 In a container, put the processed dried sesame, cucumber and green onion;

5 Sprinkle a little salt and sugar;

6 Put a little cooking oil in the pot , add dried chilies after the oil is hot, fry until fragrant, pour the oil into the container, stir evenly and serve on a plate.

Method 2

1. Cut the dried fragrant into slices, boil it in boiling water for 2 minutes, then remove it from the cold water and drain it for later use;

2. Green and red Wash and dry the peppers, flatten them with a knife, and remove the pepper seeds;

3. Put the pot on the fire, add a little oil, and add the flattened green and red peppers, including those with pepper skins. Put one side down; turn on low heat, use a spatula to press the peppers to make them better contact with the pot, when the peppers are stir-fried into tiger skin shape, scoop them out and let them cool; (This process is a bit choking, but for It’s very enjoyable for people who can eat spicy food! )

4. Tear off the skin of the cooled peppers and cut them into shreds; chop the ginger and garlic into rice and green onions;

5. Put the chopped chili, ginger, garlic, chopped green onion and dried fragrant slices into a bowl, add an appropriate amount of salt, light soy sauce, vinegar, sesame oil, and chili oil and mix well;

Wash the dried incense, cut it into a dog-tooth blade from the middle, and then cut it into flower knife shreds. Cut the scallions into thin strips and mix with the dried fragrant shreds.

Add coriander segments, minced garlic, soaked red pepper shreds and simmer with hot peppercorn oil until fragrant, then add other seasonings and mix well.

1. Blanch the dried fragrant tofu in a pot of boiling water, remove and drain, cut into small cubes and put on a plate.

2. Soak walnut kernels in hot water for a few minutes, peel off the kernel coating, fry in a wok until crispy, scoop out,

let cool and cut into small dices. Place the dried tofu into a plate, add soy sauce, sesame oil and MSG, mix well and serve.

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3. Rinse the sauce on the surface of the dried five-spice tea, and then cut it into thin slices with a Lock&Lock Dolaco Thousand Days Red Cabbage blade

4. Use the screw pepper Kn&Lock Dolaco Thousand Days Red Kitchen Knife, cut into pieces and set aside

5. Pour hot water into the pot, bring to a boil, put the celery slices and dried five-spice tea slices into the pot and cook for a while, < /p>

Then take out and drain the water and set aside for later use

6. Mix the blanched celery slices, dried tea slices and crushed chili peppers evenly, then add the crushed dried chili peppers,

< p>Pour in hot Sichuan peppercorn oil (put an appropriate amount of oil in the pot, fry the Sichuan peppercorns over low heat until fragrant, then remove the Sichuan peppercorns to make Sichuan peppercorn oil),

Then add Laba vinegar, Seafood soy sauce, salt, chicken essence, sesame oil