2, mixed cabbage raw materials: cabbage Jin half soy sauce five money sesame oil five points sugar one money salt dichotomy: peeled cabbage, washed and cut into pieces one inch long and one half inch wide. Blanch in boiling water for two or three minutes and pick it up. Don't overdo it. Drain and put in a bowl. Add soy sauce, sesame oil, sugar and salt and stir. In addition, you can also add dried shrimps, dried fragrant peppers and shredded green and red peppers, and add vinegar to make sweet and sour cabbage. Features: sweet, salty and crisp, with wine and dishes. 3, mixed with mung bean sprouts raw materials: mung bean sprouts two pounds cucumber two two salt five money onion silk two money ginger two money vinegar five money sesame oil one money practice: pick the mung bean sprouts and wash them, put them in a boiling water pot and cook them (be careful not to overcook them). Take out the water control; Wash the cucumber, cut it into pieces with a straight knife, then cut it into filaments, sprinkle with salt, add shredded onion and ginger, mix well, and finally pour vinegar and sesame oil. For example, add soaked dried bean sprouts and vermicelli to make mung bean sprouts mixed with three shreds. Features: fresh, delicious and nutritious. 4, sesame sauce mixed with beans raw materials: fresh beans five two sesame sauce two two refined salt five money monosodium glutamate ten grains of pepper oil five money Jiang Mo San Qian practice: the beans cramped, broken, washed, cooked in a boiling water pot, then soaked in cold water, fished out to control water, and put in a mixing plate. Stir sesame paste with cold boiled water, heat pepper oil, add refined salt, monosodium glutamate and Jiang Mo, pour on beans, and mix well to serve. Features: green color and delicious taste. 5, spiced peanuts raw materials: peanuts, one catty of salt, one or two peppers, one aniseed, one cardamom, and one ginger. Method: Pick peanuts, soak them in warm water for about two hours, add about two or three kilograms of water to the pot, add salt, pepper, aniseed, cardamom and ginger, add peanuts to cook, and pour the soup into the pot. Take it out when you eat. Features: Five flavors are rich, suitable for drinking and eating. 6. Assorted ingredients: three or two pieces of cooked pork, one or two pieces of cooked chicken, one or two pieces of cooked ham, one or two pieces of boiled water, five-dollar eggs, two pieces of spinach hearts, three pieces of soy sauce, eight-dollar mushrooms, San Qian vinegar, San Qian sesame oil, one-dollar mustard sauce and two-dollar monosodium glutamate. Method: First chop the vermicelli into five-inch pieces, put them in boiling water until there is no hardness in the center, take them out and soak them in cold water, pour them and put them around the plate; Spinach heart is cut into inches with a straight knife; Open the blade of the mushroom slice and blanch it with boiling water for later use; Heat the frying spoon on the fire, open the egg and pour in the thick egg skin, uncover the egg skin and cut it into two inches long and one minute wide silk; Pork, chicken and ham are cut into one-minute thick and one-inch long silk with a straight knife. Put all kinds of raw materials in the middle of the vermicelli plate in neat colors, and sprinkle dried seaweed on the vermicelli. Finally, mix soy sauce, vinegar, sesame oil, mustard sauce and monosodium glutamate into juice in a bowl and pour it in when eating. Features: bright color and unique flavor. 7. Three-thread celery raw materials: tender celery, one catty of refined salt, five cents of water, one or two pieces of white sugar, five cents of clean bamboo shoots, one or two pieces of monosodium glutamate, one cent of spiced dried sesame oil, and two parts of San Qian Jiang Mo: 1) Remove leaves, cut roots and wash celery, put it in a boiling water pot, pick it up when the water is boiled again, drain it, cut it into one-inch long sections, and add it. 2) Cut Lentinus edodes, bamboo shoots and dried citron into filaments, blanch in a water pot, scoop up and drain, sprinkle on celery, add Jiang Mo, sugar and salt, mix well, and sprinkle with sesame oil. Features: This dish is harmonious in color, crisp and delicious. 8, green pepper mixed with dried silk raw materials: green pepper five two fragrant dried three sesame oil one money white sugar one money refined salt one money monosodium glutamate ten pieces of practice: first wash the green pepper and cut it into filaments with a straight knife; Dry incense is also cut into filaments with a straight knife, blanched in a boiling water pot, taken out and drained, poured into a stirring basin, and mixed with sesame oil, sugar, refined salt and monosodium glutamate to serve. Features: delicious color, the best wine. 9. Stewed cauliflower raw materials: cauliflower 2 kg refined salt 5 thousand pepper oil 5 thousand chopped green onion 1 2 thousand Practice: the root of cauliflower is washed, the petals are broken, cut into about eight pieces with a straight knife, blanched in boiling water, then taken out to dry, sprinkled with refined salt, and served. Finally, add chopped onion and ginger, and heat with pepper oil. Features: delicious taste, fresh shape, suitable for wine and rice. 10, stir-fried celery raw materials: one catty of fresh celery, five ounces of Jiang Mo, two ounces of refined salt, five ounces of monosodium glutamate, ten grains of pepper oil, and five ounces of aged vinegar: clean fresh celery, cut it into eight long sections with a straight knife (thick roots can be divided into two), cook it in a boiling water pot, take it out, rinse it with cold water, and then dry it. 1 1, spicy three-silk raw materials: lettuce, one catty, cucumber, five Liang refined salt, five Qian Hong peppers, two Liang onions, one Qian Jiang, three slices of vinegar, two Qian Zanthoxylum oil, five Qian Practice: peel and wash lettuce, and cut it into silk with a straight knife; Wash cucumber and shred; Pepper is also shredded. Sprinkle with salt and vinegar, mix well, add minced onion and ginger, and drizzle with pepper oil. Features: bright colors and complete tastes. 12, Sanwei cucumber raw materials: cucumber two catties five two peppers four refined salt five money white sugar San Qian vinegar five money onion one money ginger two money soy sauce two money pepper oil five money practice: wash cucumber, cut into three points wide and eight points long with a straight knife; Pepper is also shredded with a straight knife; Blanch cucumber in boiling water, remove and dry, sprinkle with salt and mix well. Heat the pepper oil in the pot and add onion, ginger, pepper, soy sauce, vinegar, sugar, etc. Stir well on the cucumber. Features: Delicious in color and convenient to make. 13, stir-fried rapeseed raw materials: fresh rapeseed 2 kg refined salt 5 Qian Jiao you 5 3 onions 1 Qian Practice: Wash rapeseed leaves and roots, cut them into eight lengths with a straight knife, blanch them in boiling water, take them out and control them to dry, mix them with refined salt, put them on a plate, sprinkle with shredded onions and Jiang Mo, and heat them with pepper oil. Features: bright green and crisp, suitable for noodle rice. 14, mung bean sprouts raw materials: mung bean sprouts 2 kg salt 5 money pepper oil 5 money onion 1 money ginger 3 slices coriander 2 vinegar San Qian method: pick and wash mung bean sprouts, blanch them with boiling water, take them out and dry them, sprinkle with salt, vinegar and green leaves, and mix well to serve. Finally, add onion, ginger and coriander, and add pepper oil. Features: crispy and delicious, simple to make. 15, stir-fried spicy cabbage raw materials: Chinese cabbage 2 kg dried red pepper 4 ginger San Qian sugar 2 money soy sauce 5 money sesame oil 5 money refined salt 8 money practice: peel off the skin of Chinese cabbage, wash it, cut it into strips with a straight knife, add salt and mix well, take it out after pickling, wash it with cold boiled water to control drying, and put it into a basin. Pour sugar, vinegar and soy sauce on the cabbage, shred two peppers and ginger, sprinkle them on the cabbage, fry the other two dried peppers with sesame oil and pour them into a pot, then cover the pot and stew for ten minutes. Features: spicy, crispy and refreshing, with both wine and rice fragrance. 16, stir-fried pepper cucumber raw materials: fresh cucumber, two pounds of red pepper, four grains of refined salt, five dollars of pepper oil, five dollars of soy sauce, one dollar of onion, one dollar of ginger, three dollars of sugar and two dollars of aged vinegar. San Qian's practice: Wash the cucumber, cut it into two sections with a knife, cut it into eight long sections with a straight knife, sprinkle with salt and marinate for ten minutes. Then mix the soy sauce, vinegar, sugar and salt together. Add shredded pepper, onion, shredded ginger, heat with pepper oil, then pour it on the shredded pepper and buckle it for a while. Features: sweet, spicy, sour, fragrant and nutritious. 27. Roasted kelp raw materials: 1 catty of water kelp, 5 ounces of refined salt, 5 ounces of pepper oil, 5 ounces of green vegetables, 3 slices of vinegar, shredded San Qian onion and 1 ounce of ginger. Method: Wash kelp, cut it into filaments, blanch it in boiling water, take it out and dry it, sprinkle with refined salt and shredded vegetables, and mix well to serve. Finally, add minced onion and ginger, add vinegar and pepper oil and heat. Features: Silk is long and fragrant with unique flavor. 18, Sanwei Cabbage Ingredients: 2 kg of cabbage, 4 kg of red pepper, 4 kg of sugar, 5 kg of refined salt, 5 kg of vinegar, 5 kg of pepper oil, 5 kg of shredded onion, shredded ginger 1 kg, 3 slices of soy sauce and 2 kg of monosodium glutamate. Method: Picking rotten leaves of Chinese cabbage, removing roots, washing, slicing with a straight knife, blanching in boiling water, taking out, air-drying, and cutting pepper into filaments for later use; Sprinkle with salt, mix the cabbage well, heat the pepper oil from the pot, and add seasonings such as spicy shredded, shredded onion, shredded ginger, white sweet and sour, soy sauce and monosodium glutamate. Features: red and white, spicy and multi-flavored. 19, mixed face-lifting raw materials: five cucumbers and two pieces of refined salt for new face-lifting; San Qian sesame paste; San Qian mustard; San Qian garlic; Five pieces of soy sauce; San Qian specialty vinegar; San Qian sesame oil; One-dollar method: first, mix the good flour with cold water into thin juice (depending on the quality of flour). The ratio of flour to water is 5:5 (mixed with water), 5:6 (mixed with water) and so on. Fill one or two thin juice at a time, pour it into a special copper plate (or steel plate), put it into a boiling water pot to turn it into a thin-faced plate with the same thickness, cook it, put it into cold water, and cut it into strips with two-thirds width by changing knives. Then clean the cucumber and shred it with a straight knife, sprinkle with salt and mix well, and pour with sesame sauce, soy sauce, vinegar, mustard, garlic paste and sesame oil. Features: refreshing bones and muscles, delicious in summer. 20, shallots mixed with dried silk raw materials: shallots four two fragrant dried tofu two two refined salt eight points sugar five points monosodium glutamate one point sesame oil San Qian practice: Wash the shallots, put them in a boiling pot for a little scalding, quickly turn them over, scald them for about three seconds, take them out and put them in a bamboo basket, forcibly shake off the water, then cut them into one-inch long sections, put them in a plate, and mix in refined salt and monosodium glutamate while they are hot. In addition, shred the dried coriander, sprinkle it on the shallots, and then scald it. Features: The leek is quickly scalded by boiling water, and its texture is slightly crisp and fragrant; Dry and elastic, tasty and refreshing 2 1, kelp mixed with vermicelli raw materials: water-made kelp with three or two green leaves, vermicelli with three or two vinegar, San Qian soy sauce with five dollars and monosodium glutamate with ten grains of refined salt, San Qian chopped green onion with two dollars, Jiang Mo sesame oil with one dollar and three cloves of garlic with one dollar. Mud making method: wash kelp with sand, cut it into filaments with a straight knife, soak it in boiling water, and take it out thoroughly; Push the gouache strips into five-inch sections, wash the green leaves and cut them into filaments with a straight knife. Mix the three vegetables in a mixing basin, then add soy sauce, vinegar, refined salt, monosodium glutamate, Jiang Mo, chopped green onion, garlic paste and sesame oil in turn, stir well, and plate. Features: the silk is long and fragrant, and the color is gratifying.