First, thousands of cold dishes
Prepare ingredients: thousands of pieces, carrots, garlic, celery, parsley.
1, add a proper amount of water to the boiling pot, pour a spoonful of oil and a proper amount of salt, bring to a boil with strong fire, wash thousands of sheets, fold them and cut them into shreds about 5 mm, then put them in the boiling pot and blanch them for 2 minutes and take them out.
2. Take out thousands of pieces and put them into the prepared cold water. During this time, put the chopped garlic, Chili powder and white sesame seeds into a bowl, pour in hot oil to stimulate the fragrance, and pour in soy sauce, salt, sesame oil, aged vinegar and chicken essence and stir well to make a cold sauce.
3. Wash celery, remove leaves and segments, and then cut into small pieces. Wash parsley and cut into pieces. Wash and shred carrots, put them in a bowl with thousands of shreds, pour in the cold sauce and stir well.
Second, cold preserved egg cucumber
Prepare ingredients: preserved eggs, cucumbers, green onions, dried peppers, millet peppers and garlic.
1, clean the preserved eggs, put oil on the knife to divide the preserved eggs into four parts and put them in a circle.
2. Clean the cucumber and remove the tail. Flatten with a knife and cut into small pieces. Chop onion, garlic and millet pepper for later use.
3. Put chopped green onion, minced garlic, chopped millet pepper and dried pepper into a bowl, pour in 1 tbsp hot oil and stir well, add 2 tbsps soy sauce, 1 tbsp aged vinegar, proper amount of salt and chicken essence, stir well again, and then pour in cucumber section and stir well.
4. Pour the preserved eggs into the middle of the plate, sprinkle with white sesame seeds and coriander, and set the plate.
Third, saliva chicken.
Prepare ingredients: chicken legs, coriander, garlic and millet pepper.
1. Wash the drumsticks, put them in a basin, add appropriate amount of water and salt, stir them evenly, soak them for 10 minute, then take them out, put them in a basin again, add half a spoonful of five-spice powder, cooking wine and appropriate amount of salt, knead them evenly, and set aside for pickling 15 minute.
2. Marinate the chicken legs and put them in a steamer. Add shredded ginger and steam for about 25 minutes. After taking them out, put them in ice water and cool them thoroughly and tear them into large pieces.
3. Peel the garlic, clean the ginger, scrape off the skin, clean the millet pepper, mash them all in a stone mortar, then pour in 2 tablespoons of soy sauce, 1 tablespoon of vinegar, a little sugar, 2 tablespoons of Chili oil, a little pepper powder, a proper amount of salt and chicken essence, and finally pour in 5 tablespoons of mineral water and mix well to make spicy juice.
4. Put the shredded chicken pieces into a large bowl, pour in the prepared juice, sprinkle with coriander and millet pepper rings, and mix them when eating.
Fourth, stir-fry shrimps with lentils.
Prepare ingredients: lentils and prawns.
1. Wash prawns, remove shrimp lines, remove shrimp heads and peel shrimp shells, wash them again, put them in a bowl, pour a spoonful of cooking wine, shredded ginger and appropriate amount of salt, marinate them evenly for 10 minute, and pour them into a hot oil pan to fry until they become discolored.
2. Cut off the tail and tear off the fascia of lentils, wash and cut into sections, put them in a boiling pot with a small amount of salt and oil, blanch for about 3 minutes, remove the water, wash the carrots and cut them into diamonds.
3. Boil the oil again. When the oil is hot, add garlic slices and ginger slices and stir-fry until fragrant. Pour in lentils and stir well, then pour in 2 spoonfuls of hot water. Cover the pan and stir-fry for about 1 min.
4. Add carrots, salt, 1 tbsp soy sauce and a little chicken essence and stir-fry for about 1 min. Pour in the shrimps and stir-fry again.
Five, green vegetables and mushrooms.
Prepare ingredients: Pleurotus eryngii, Pleurotus ostreatus, Lentinus edodes, and Shanghai Green.
1. Wash Lentinus edodes, Lentinus edodes and Pleurotus eryngii, cut Lentinus edodes and Pleurotus eryngii into pieces, cut Pleurotus eryngii into hob pieces, wash Shanghai Green, and prepare onions, ginger and garlic.
2. Pour a proper amount of water into the boiling pot, pour a small amount of salt and oil after boiling, pour Shanghai green water for 30 seconds, take it out, pour a proper amount of oil into the wok, pour Shanghai green after the oil is hot, stir fry, and add a proper amount of salt to taste.
3. Boil the oil again. When the oil is hot, pour in the onion, ginger and garlic. Stir-fry until fragrant, then pour in mushrooms, mushrooms and Pleurotus eryngii, and stir-fry until soft.
4. Add 2 tablespoons of soy sauce, a small amount of soy sauce, a proper amount of salt and chicken essence to the bowl, add half a bowl of water and stir well, then pour it into the pot, stir well, then collect the juice and get angry, and then serve.