One: tomato sauce mushrooms

Ingredients: eggplant-tomato: tomato juice-tomato sauce

Exercise:

1, heat a small amount of oil in the pot, add two spoonfuls of tomato sauce, stir-fry over low heat, add white vinegar, sugar, appropriate amount of water and a little soy sauce, hook the thin sauce and stir-fry constantly.

2. Pour in the fried mushrooms, stir well, add chicken essence and sesame oil until the soup is thick, and take out.

This practice, together with some spicy bean paste, becomes fish-flavored.

Two: cold and tender tofu

Boxed tender tofu is poured into deep dishes ~

Prepare sauce: 2 tablespoons of soy sauce, sugar 1 tsp, spicy oil 1 tsp, sesame oil 1 tsp, (pepper powder can be saved), vinegar 1 tsp. Stir well. Another 1 tbsp fried peanuts are peeled and mashed, with minced coriander, chopped green onion and minced garlic at will. Put all the prepared sauces and ingredients into a tender tofu dish and mix well.

Three: adzuki bean stew

Raw materials: pork elbows, potatoes and beans.

Exercise:

1. First, remove the size of the meat, wash the elbow meat, cut it into 2cm square pieces, put it in a pot, add an appropriate amount of salt, chicken essence, pepper, soy sauce and about one-fifth of water, grab it evenly by hand, and marinate for 30 minutes, then add the whole egg liquid, and continue to marinate for about 15 minutes after grabbing it evenly, and add an appropriate amount of starch.

2. Cut the potatoes into hob blocks, wash the beans, remove the pedicels and break them into small pieces.

3. Add a little more oil to the pot, heat it, put the potatoes in turn, and remove the beans after the oil.

4. Leave the bottom oil in the pot, put the processed meat, slide it, and then you can take it out.

5, another pot, add a little oil, saute shallots, ginger and garlic, star anise, add meat and cooking wine, stir-fry for a while, add enough water, simmer for about 15 minutes after the fire boils, add potatoes and beans, and continue to stew until cooked.

6, add salt, vinegar, soy sauce, chicken essence, sesame oil, coriander, out of the pot.

Four: Fried minced meat with sour beans.

Raw materials:

250g of sour beans, 200g of pork (fat and thin), 0/0g of garlic paste/kloc, 2g of dried pepper, and proper amount of cooked lard, refined salt, monosodium glutamate and soy sauce.

Exercise:

1, wash the sour beans, soak them in warm water for a while, take them out and cut them into small pieces of 0.5 cm; Cut pork into minced meat for later use.

2, the wok is placed on the fire, first put the sour beans in the pot and stir-fry the water. Heat lard in the pot, pour minced meat, add salt and stir-fry slightly, then add sour beans and stir-fry, then add garlic paste, dried pepper and soy sauce and stir-fry, add 50 grams of water to stew, collect soup and put monosodium glutamate into the pot.

Features:

Rich in materials and bright red in color. Crisp and tender, spicy, salty, sweet, fresh and fragrant.

Five: stuffed green pepper

Raw materials:

24 tender green peppers and100g pork tenderloin.

25 grams of pork fat and 50 grams of shrimp paste. Salt 1g, monosodium glutamate 1.5g, soy sauce 10g, vinegar 10g, Shaoxing wine 10g, sugar 10g and egg white1g. 5g of chopped green onion, ginger juice10g, 25g of dry starch, 5g of wet starch, 0g of sesame oil10g, and 40g of cooked lard.

Exercise:

1. Choose 24 green peppers with a length of 7 cm, cut them with scissors, remove all the seeds, and sprinkle dry starch on the peppers. [Gourmet China]

2. Chop tenderloin, fat meat and shrimp into mud, add water, egg white, refined salt, monosodium glutamate, ginger juice and chopped green onion, mix with wet starch, add 5g of sesame oil, stir well, divide into 24 portions, and brew green pepper and chopped green onion.

3. Heat the wok with low heat. When the lard is burned to 30% heat (about 66℃), put green pepper in the wok, drain the excess oil, burn Shao wine, add soy sauce, sugar and vinegar, rotate the wok, pour 5 grams of sesame oil on it, and put it on the plate.

Features:

The shape is complete, slightly sweet, salty and sweet.

Six: minced meat and dried radish

Ingredients: minced meat, dried radish, red pepper, minced garlic, dried perilla, salt and soy sauce.

Practice: 1. Soak dried radish in warm water for about a quarter of an hour, and cut it into cubes for later use; Soaking dried perilla in warm water; Cut the red pepper into cubes; 2. Put oil in a hot pan and stir-fry minced meat quickly (stir-fry minced meat with cold oil in a hot pan without sticking to the pan), then add red pepper, minced garlic and perilla to stir-fry, then add dried radish, stir-fry for about 2-3 minutes, add a little water in the middle, and finally add soy sauce and salt to taste and stir well.

Seven: delicious tofu

Ingredients: tofu, loofah, oil, boletus, minced garlic, steamed fish, soy sauce, salt.

Tofu is half of what was left the day before yesterday, and loofah is from the old lady downstairs. )

Practice: cut tofu and loofah into pieces, put them on a plate, sprinkle with minced garlic, salt and oil for boletus. Finally, pour in the steamed fish and soy sauce and steam for 15 minutes. My main purpose is to remove oil boletus, which can be steamed without boletus. You can put some scallops or XO sauce, but steamed with garlic is also delicious.

Ps: How to oil garlic: put more garlic in a small bowl, add some salt, chicken essence and soy sauce, stir well, put it in the microwave for one minute, and then take it out and stir well. Steamed loofah, tofu and fish are all delicious.

Eight: Baked Shrimp in Sauce

Ingredients: shrimp, bean paste, onion.

Practice: cut off the whiskers and sharp mouths of shrimp, pick out the shrimp line and wash it for later use; Heat the pan with oil and add the bean paste. Stir-fry shallots until fragrant. Stir-fry shrimps, then stir-fry. Add a little water to avoid burning the pot and stew for one minute.

Nine: cold eggplant

Ingredients: two long eggplants, a few parsley, minced garlic, salt, vinegar, red oil and chicken essence.

Practice: wash the whole eggplant, steam it, let it cool and tear it into small strips; Wash coriander and cut into sections; Finally, all the materials are mixed together and stirred evenly.

Ps: When steaming eggplant, put a bamboo curtain on it to prevent the steamed eggplant from getting too much water!

Ten: Braised wax gourd in oil

Ingredients: wax gourd, ginger, soy sauce.

Practice: Peel the wax gourd, remove the pulp, and cut it into small pieces 1cm square for later use, Jiang Mo; Add a little more oil to the pan than cooking, heat it, add Jiang Mo and stir-fry until fragrant, then pour in the wax gourd pieces and stir-fry for one minute, then stir-fry for two minutes with low fire, add a little water, salt, chicken essence and soy sauce, and simmer until the wax gourd is crisp and rotten.

Eleven: Steamed bass

Ingredients: bass, shredded onion, shredded ginger, salt, steamed fish, soy sauce.

Practice: 1. After cleaning the perch, add Shao wine, a little salt, shredded onion and shredded ginger for pickling 15 minutes, and then rinse again to remove the fishy smell; 2. Cut the bass into a butterfly shape from the tail, then cut it from the back and spread it on a plate. Spread shredded onion and ginger under the fish, steam in boiling water for 5-6 minutes, and stew for 2 minutes. Pour the soup out of the plate, sprinkle with shredded onion and finally pour in hot oil. Although the cutting is not very good, it can shorten the time of steaming fish, dissipate heat evenly and keep the fish from getting old.

Twelve: Cabbage with Garlic.

Ingredients: Chinese kale, minced garlic and soy sauce.

Practice: remove the old leaves from Chinese kale, tear off the old tendons, wash them, blanch them and put them in a plate; Add oil to the pan, heat it on low heat, sprinkle with minced garlic and 2 tablespoons soy sauce, and turn off the heat. Pour the juice on the cabbage and it's OK.

Thirteen: Cold shredded yuba

Ingredients: shredded yuba, cucumber, minced garlic, salt, vinegar, sesame oil, chicken essence and shredded onion.

Practice: soak the silk yuba in hot water, then let it cool and control the moisture for later use; Shred cucumber and mix all the ingredients.

Silk yuba is a kind of bean product, which tastes similar to yuba, but it is simpler and more delicious.

Fourteen: Fried Boletus with Vegetarian Ingredients

Ingredients: Boletus, red pepper, garlic, broccoli stalk, salt.

Practice: 1. Soak dried boletus for several hours, wash the precipitate, then cook for 15 minutes, wash and dry; Broccoli stems are the stems left when broccoli was made the day before yesterday. It's a pity to throw it away. Just tear off the old hamstring and cut it into pieces, garlic and red pepper. 2. Add oil to the pan, heat it, saute garlic slices, pour in red pepper and broccoli stalks and stir fry, then add boletus, stir fry for more than 3 minutes, season and take it out.

Ps: Dried boletus should be cooked for ten minutes before frying. Don't add onions, it's easy to be poisoned. The time of fresh boletus in the pot shall not be less than 3 minutes, and the fried boletus shall not be eaten; In order to keep the taste of fresh boletus, oil can be dehydrated in advance and then fried.

Fifteen: roast chicken pieces

Ingredients: 3 chicken legs, 2 tablespoons ginger, 5 tablespoons sugar, soy sauce, sesame oil and small red pepper.

Practice: Cut the chicken leg into pieces, add a proper amount of sesame oil to the pot, then pour in the chicken pieces and stir-fry for 2 minutes until the chicken legs lose their blood color, then add sugar, soy sauce and ginger slices and stir-fry evenly, change the fire, put the small fire pepper pieces on the chicken pieces, stew for 10 minutes, and finally stir-fry evenly and take out the pot!

PS: Chicken itself will come out of water, so you don't need to add water in the whole process, just simmer it on a small fire.

Sixteen: Luffa vermicelli soup

Ingredients: vermicelli towel gourd, fresh shrimp and Jiang Mo.

Practice: 1. Soak the vermicelli in advance, peel the loofah and cut into pieces, peel the fresh shrimp and remove the shrimp line for later use; 2. Add a proper amount of water to the pot, then add Jiang Mo and cook for one minute, then pour all the vermicelli, loofah and shrimps into the pot to boil, add salt to taste, and finally pour in sesame oil.

Seventeen: Spicy fried sweet potato seedlings

Ingredients: sweet potato seedling tender tip, small red pepper, minced garlic, salt, chicken essence and big oil.

Exercise:

1. Wash the leaves of sweet potato seedlings, chop garlic, and chop red pepper (my husband doesn't eat spicy food very much, so cut the pepper bigger to avoid accidentally eating it).

2. Add oil to the pot, heat the pepper, stir-fry, add minced garlic, and finally pour in sweet potato seedlings, stir-fry, season and take out the pot. The tender leaves of sweet potato seedlings taste good and feel a little soft.

Eighteen: Niu Gu kelp tofu soup

Ingredients: beef bone, kelp, tofu, onion salt.

Practice: Wash the beef bones, put them in a pot, put them in cold water, boil them, skim off the floating foam, put them in the onion, boil them for 4 hours, let them cool, and then move them into the refrigerator for 1 hour, so that the oil in the noodle soup will solidify, so that the soup can be easily skimmed off; Continue to boil with high fire, pour in the washed kelp and cook for 1 hour, then add the tender tofu and cook for 10 minute, and finally add salt to taste. A soup with excellent calcium supplementing effect

XIX: Bacon Flammulina velutipes Roll

Ingredients: Flammulina velutipes, Bacon and chives, Thai sweet and spicy sauce.

Practice: roll the washed Flammulina velutipes and chives with bacon, fix them with toothpicks and put them on an oiled baking tray; Preheat the oven to 200℃, roll bacon into the oven and bake for 15 minutes, turn it over 1 and twice. After baking, take it out and put it on a plate. Serve with sweet and spicy sauce and dip it in the sauce. Very delicious.

Twenty: fried rice cakes

Ingredients: Korean hot sauce rice cake strips

Onion and mushroom salt (just add some cabbage and green pepper, but I don't have any for the time being, hehe)

Exercise:

1. Onions are cut into small strips, and mushrooms are cut into rice cakes for later use;

2. add oil to the pot, heat it, add onions and mushrooms, stir-fry until fragrant, and then add a bowl of water to boil.

3. Boil the water in the pot and put it in the rice cake strip (the soup in the pot should not be over the rice cake strip). Don't stir fry to avoid sticking to the pot.

4. When the soup is thick, add Korean hot sauce, add salt to taste, stir slowly, and collect the soup until it is thick.

Twenty-one: Steamed potatoes with salted fish

Ingredients: 500 grams of potatoes, 65438 strips of salted fish+000 grams of shallots, ginger slices.

Exercise:

1. Peel potatoes and cut into 0.5cm thick slices, cut salted fish into small pieces, mince onion and slice ginger for later use;

2. Put the cut potato chips into the bottom of the bowl, spread salted fish on the potato chips, put ginger slices, pour some oil on them, and steam on the pot for about 20 minutes;

3. Steam the potatoes, take them out, mix them with salted fish with chopsticks, put them on a plate with soup and sprinkle with chopped green onion.

Twenty-two: fried chicken legs with colored peppers

Dice boneless chicken leg, and marinate with salt, soy sauce, chicken essence, Jiang Mo and starch for 10 minute; Cut the colored pepper into pieces; Slice garlic.

Add oil to the pot, heat it, stir-fry the chicken leg meat until fragrant, take it out, leave the bottom oil, add garlic slices, stir-fry the colored pepper until fragrant, add salt to taste, then pour in the fried chicken leg meat and stir well.

Twenty-three: celery bacon

Parsley, a handful of carrots and half a root.

A piece of bacon (can be steamed in advance 15 minutes, so it's easy to cut. )

The roots of celery are removed and the leaves are more preserved; Cut carrots into thin strips, as thick as celery; Bacon slices; Slice garlic.

Add oil to the pot, heat it up, pour in garlic slices, stir-fry the bacon together, let the bacon oil out, and finally pour in carrot sticks. Stir-fry and add water to stew 1 min. Add celery and stir-fry until celery changes color, add a little salt to taste, bacon will be salty, add less salt, and finally throw celery leaves and stir-fry evenly.

Twenty-four: Vegetarian Fried Auricularia auricula

1. Wash auricularia and cut into small strips, shred cucumber, shred onion and mince garlic for later use;

2. Then stir fry, add some oil to the pot, throw some minced garlic, stir fry and pour in fungus, add salt after stir fry, season with chicken essence, and finally pour in shredded cucumber, stir fry shredded onion a few times, and you can go out of the pot. If I add my favorite chopped pepper, it will taste better.

Twenty-five: Undaria bean curd soup

Ingredients: Undaria pinnatifida, tofu, mushrooms, salt, white pepper, broth.

Undaria pinnatifida (not kelp) is soaked, washed and cut into sections for later use; Wash the mushrooms a little and tear small pieces; Box tofu cut into squares;

Put a little oil in the pot, heat it, sprinkle some chopped green onion and stir-fry, then pour in the broth and boil it;

Put all the ingredients in a pot and cook for 2 minutes on medium heat. Season with salt and sprinkle with a little white pepper.

Twenty-six: steamed pumpkin lily

Peel a pumpkin.

Cut one-third of the pumpkin in half, remove the pulp, cut two-thirds of the big-petal pumpkin into large pieces and keep the shape of the pumpkin, then put it in a big bowl with the mouth facing up to ensure that the pumpkin keeps a semicircle; Wash the fresh lily, cut the other third into small pieces, fill two-thirds of the pumpkin with the lily, steam for 15-20 minutes, buckle out, and then pour in sweet-scented osmanthus sugar or honey.

Twenty-seven: sweet bean chicken leg meat

Wash sweet beans and cut red peppers into diamonds; Cut the boneless chicken leg into strips and add a little salt, soy sauce and starch evenly; Add oil to the hot pot, smooth the chicken legs, and remove them for later use; Leave a little base oil in the pot, add a little water, bring to a boil, pour in sweet beans and red pepper, stir-fry until the sweet beans change color and add salt to taste, then pour in smooth chicken leg meat, stir well and then take out the pot. Ps) Add a little water before frying sweet beans to make them look good and avoid burning.

Twenty-eight: Steamed bacon with black bean sauce

Ingredients: Bacon, Douchi.

Practice: Stir-fry the lobster sauce for a while, add a little Chili powder and stir well, then spread it flat on the plate and sprinkle a little Jiang Mo; After washing the bacon, cut it into pieces and rub it on the lobster sauce. Cover with lobster sauce and steam for 40-60 minutes. It is delicious.

Twenty-nine: chopped pepper celery

Wash the celery, remove the old tendons, and then cut it diagonally. Put the garlic aside and chop the pepper. In fact, this dish is quite suitable for summer, appetizing.

Next, stir fry, add oil to stir fry garlic powder, add chopped pepper, then cut celery, stir fry until celery changes color, quickly add salt and season with chicken essence.

I only like chopped peppers. I'm not tired of eating every day. The more I eat, the more fragrant I get. .....

Thirty: Scallop evergreen

Scallops are evergreen, expensive scallops, almost 200 a catty, bought in a fog; What a cheap evergreen tree. Five dollars bought a big bag, and half of it was left after eating for a year. This dry evergreen vegetable is named because of its green color and similarity with ornamental plants evergreen. In February and March, when a large number of winter rapeseed germinates, tender shoots with three or four nodes at the top are taken as raw materials, boiled in boiling water for 2-3 minutes, quickly heated when they are three ripe and seven ripe, placed on a bamboo rope rack, dried to 80%, and then moved to the sun to dry. Because of its special processing technology, most of the vitamin C and minerals in fresh vegetables are not lost.

Exercise:

1. After washing scallops, soak them in a little warm water, or steam them in a pot with water for 10 minute.

2. Evergreen is washed with hot water, washed and dried for later use.

3. Put oil in the pot, heat it, add a little ginger and garlic powder and stir fry, then add scallops and stir fry, and finally add a little steamed (or soaked) scallops to season and stir fry.

PS: The scallop itself is already very salty, so there is basically no need to add salt.

Thirty-one: Double Silk Slimming

Ingredients: potato 500g, kelp 150g, onion, garlic, salt, rice vinegar, soy sauce and chili oil.

Practice: Peel and shred potatoes, blanch with hot water, and remove cold water. Drain.

Kelp is also cooked, taken out, refrigerated and drained.

Shred onion, peel garlic and press it into mud ~

Mix the above raw materials evenly, and you can do it ~!

It's good to calm the liver, lower blood pressure, lower blood fat and prevent cancer ~ ~ ~ Everyone should eat more! ~

Thirty-two: spicy ribs

The method is very simple, that is, the blood sparerib is marinated and washed with lobster sauce, pepper, garlic, a little salt, oil, Lee Kum Kee's hot sauce, wine, vinegar and sesame oil, marinated for 15 minutes, and then steamed with a little raw powder in the pot!

Thirty-three: orange juice, lotus root and watermelon peel.

Ingredients: 250g of lotus root and 250g of watermelon peel.

Seasoning: orange juice, salt, sugar.

Exercise:

1. Peel off the green skin outside, remove the red pulp inside and cut into strips.

2. Wash the lotus root, scrape off the skin, cut it into pieces and soak it in a cold water basin.

3. Scald the melon strips and lotus root slices with boiling water respectively, remove and drain.

4. Add proper amount of orange juice, salt and sugar to the melon strips and lotus root slices and mix well. When the color is light yellow, you can put them on a plate.

Features: moderate sweet and sour, crisp and delicious.

Thirty-four: Wushan fat loach

Main and auxiliary materials; 500 grams of loach and 250 grams of green bamboo shoots.

Production process: the loach will fly into the water for later use after slaughter; Stir-fry spicy pickled pepper juice in another pot, add loach to the soup, press it in a pressure cooker for 3 minutes, add green bamboo shoots soaked in water, and season to serve.

Taste type: spicy.

Features: The cake is soft and tender, spicy and delicious, and has a rich taste. Thirty-five: Boiled shredded radish belly

Main and auxiliary materials: 400g fresh shredded pork belly and 200g sour radish.

Production process: pork belly is washed, flattened and replaced with two thick shreds, and sour radish is replaced with two thick shreds for later use; Put oil in another pan, add pepper, shredded ginger and shredded sour radish, stir fry, add soup and shredded pork, season and cook thoroughly.

Taste type: sour, spicy and salty.

Features: salty and slightly spicy, soft and tough and palatable.

Thirty-six: Dry roasted hazelnuts

Main and auxiliary materials: piranha 600g, celery 50g, meat 50g and green pepper 50g.

Production process: change the salting code of piranha into a knife, grind it into powder, fry it in an oil pan and tighten the skin; Stir-fry minced meat, home-cooked sauce and shredded fish in another pot until they are eaten raw, add celery and green pepper, thicken the juice and collect the bright oil, and serve.

Taste type: home-cooked taste.

Characteristics: salty and slightly spicy, tender meat.

Thirty-seven: green pea paste

Main and auxiliary materials: 600g fresh peas and 30g black glutinous rice.

Production process: soak black glutinous rice and steam it for later use, peel fresh peas and mash them for later use, then put lard and pea paste into another pot and add soup to make them thick and delicious, then put them on a plate and sprinkle with steamed black glutinous rice.

Taste type: salty and delicious.

Features: salty and fragrant, with green color.

Thirty-eight: Roasted chicken feet with white beans

Main and auxiliary materials: 500g chicken feet and 50g white beans.

Production process: soak the white beans in a cage, steam them until they are raw, replace the chicken feet with knives, add wine and salted fat, then put oil in the pot, fry the chicken feet until they are half cooked, then take them out of the pot, then add the home-cooked juice into the chicken feet, eat them, burn them with a rake, and put the white beans into the pot.

Taste type: home-cooked taste.

Features: salty and slightly spicy, bright red color, waxy and broken bones.

Thirty-nine: Chongqing spicy cabbage

Main and auxiliary materials: 200 grams of baby cabbage, 20 grams of garlic, 20 grams of millet spicy, onions and so on.

Production process: firstly, change the washed baby cabbage into four pieces and marinate them with white sugar, salt and white vinegar for later use; Secondly, Thai chicken juice, minced garlic and delicious food are made into juice for later use; Third, change the cabbage blank into a knife, put it on a plate, pour the juice and sprinkle with shredded onion.

Taste type: salty, sweet, sour and spicy.

Features: bright red color, sweet and sour, slightly spicy and delicious.

Forty: Hot and sour edamame

Main and auxiliary materials: 300g fresh edamame, 20g red pepper and a little garlic.

Production process: put fresh green beans into boiling water and break them for later use; Put the soaked edamame into the pot, add sea pepper rings and garlic to taste, and mix well with bright oil to serve.

Flavor type: hot and sour.

Features: hot and sour appetizer, fresh and tender bean flavor.

Forty-one: sauce duck

Main and auxiliary materials: 500 grams of local duck, a little chopped green onion.

Production technology: wash the ducklings and marinate them with white salt water until they are 80% mature. Add a little oil to the pot, add sweet noodle sauce, seafood sauce and ribs sauce and stir-fry until fragrant. Add soup to the ducklings, collect the juice, and shine the oil out of the pot. Change the knife after cooling and put it on the plate. Pour the sauce and add chopped green onion.

Flavor: Maotai flavor.

Features: Strong sauce flavor and unique flavor.

Forty-two: crispy fish belly with salt and pepper

Main and auxiliary materials: 300 grams of grass fish belly, a little white radish, carrot and millet pepper.

Production process: the radish is shredded and rinsed for later use. Wash the fish belly, cook it in ginger and onion water, and then take a bath. Soak the cold fish maw in white vinegar for one hour, then wash away the vinegar smell and serve. Rice is spicy, prepared into pepper and sesame sauce.

Taste type: pepper hemp taste.

Features: crispy and delicious, with strong pepper and hemp flavor.

Forty-three: Vegetable head mixed with ox nose

Main and auxiliary materials: ox nose 100g, green bamboo shoot head 150g.

Production process: cut the bovine nose into pieces with a knife, peel and slice the bamboo shoots for later use, then add seasoning to the bovine nose and bamboo shoots and mix well to serve.

Taste: Fresh pepper is spicy.

Features: Crispy texture, spicy and delicious, soft and tough.

Forty-four: stunning beauty pepper

Main and auxiliary materials: 200g of meat pepper and 50g of tender ginger.

Production process: change the meat pepper into a big note, put the ginger slices into a plate and soak them in ginger juice, salt, monosodium glutamate, soy sauce and vinegar for a while.

Flavor: ginger juice.

Features: sour and delicious, crisp and refreshing.

Forty-five: Agrocybe aegerita with garlic and pepper

Main and auxiliary materials: fresh Agrocybe aegerita150g, and ginger bean100g.

Production process: Agrocybe aegerita is replaced with knots, and cowpea is replaced with knots and put into boiling water for later use. Chop garlic and green pepper, put the soaked Agrocybe aegerita and cowpea in a plate, mix them evenly and put them in a plate.

Flavor type: garlic and pepper.

Features: Pepper is slightly spicy, crispy and delicious.

Forty-six: shrimp skin and bean paste lamp

Main and auxiliary materials: 500 grams of fresh broad beans, 20 grams of shrimp skin, 300 grams of old pickles and 5 grams of millet pepper.

Production process: steam fresh broad beans, beat them into velvet shape, make them into cups with molds, dice old pickles and millet, put a little oil in the pot, stir fry, put them into bean cups, heat shrimp skins in microwave oven for 10 second, take them out and sprinkle them around the bean cups.

Taste type: salty and slightly spicy.

Features: crispy and slightly spicy, and the bean paste is soft and smooth.

Forty-seven: cold asparagus

Practice: Wash 300 grams of fresh asparagus, peel off the old skin, then cut it into filaments, add appropriate amount of salt, sesame sauce and other seasonings and mix well, then serve.

Function: Asparagus has strong disease resistance, and no pesticides are used in the growth process. It is a real green and pollution-free vegetable. Modern pharmacological studies have confirmed that asparagus has health care functions such as regulating immune function, anti-tumor, anti-fatigue, anti-cold, anti-hypoxia and anti-peroxidation.

Forty-eight: cold shredded radish

Practice: Wash 300 grams of white radish first, peel off the old skin, then cut it into shreds, add appropriate amount of salt, sesame oil, monosodium glutamate and other seasonings, and mix well to eat.

Function: Radish contains a lot of cellulose, vitamins, trace elements and double-stranded RNA. Cellulose can promote gastrointestinal peristalsis and prevent constipation. Double-stranded RNA can induce human body to produce interferon and enhance human immunity.

Forty-nine: jade and white jade double silk rolls

Ingredients: two cucumbers, some watermelon peels and some lettuce leaves.

Seasoning: original yogurt 250-500ml, a little salt, a little honey.

Exercise:

1. Peel cucumbers and watermelons, shred them, and marinate them with salt for a few minutes; Blanch the lettuce leaves slightly.

2. Gently squeeze the twine, add yogurt and honey, and if possible, add some lemon juice.

3. Wrap the yogurt with lettuce leaves and serve. Features: fragrant, unique flavor.

Fifty: saliva chicken

Raw materials:

Black-skinned rooster1000g, Zanthoxylum bungeanum oil10g, sugar10g, sesame paste10g, ginger and garlic juice 30g, sesame oil 30g, chopped green onion10g, cooking wine 30g, and cooked white wine.

Exercise:

1. Kill and clean live chickens, remove the tips of feet and wings, soak them in boiling water to remove blood, then remove them and rinse them with clear water.

2. When the pot is heated to 70 degrees Celsius with water, add chicken, add onion, ginger slices, pepper, cooking wine and refined salt, cook until the pot just breaks, soak it in cold soup, take it out after cooling, cut it into strips and put it in a concave container.

3. Mix red soy sauce, ginger and garlic juice, sesame sauce, cooked pepper, pepper oil, white sugar, vinegar, monosodium glutamate, red oil and sesame oil in a bowl, and pour the juice on the chicken strips. Sprinkle with sesame, peanuts and chopped green onion.

Features:

The choice of main ingredients in this dish is very particular. Must raise local roosters, focusing on seasoning, rich seasoning, spicy and delicious, tender and refreshing. It has the reputation of "three thousand miles famous for Bashu, and it tastes all over twelve states in the south of the Yangtze River".