Vegetable skin roll

Ingredients: 3 pieces of bean curd skin, 300g of Chinese cabbage. Dried mushrooms, boiled mushrooms, salt, clear oil, monosodium glutamate.

Exercise:

1. Wash the Chinese cabbage, blanch it in a boiling water pot, control the moisture, cut into pieces, cut off the corners of the tofu skin, and cut each piece into four equal parts. Blanch the water-soaked mushrooms and dried mushrooms in a boiling water pot, take them out, and then cut them into shreds.

2. Put Chinese cabbage, shiitake mushrooms and dried shiitake mushrooms into a large bowl, add a little salt, add a little clear oil and monosodium glutamate and mix well to make stuffing.

3. Spread out the bean curd skin, put an appropriate amount of vegetable stuffing into each bean curd skin (the edge of the bean curd skin is also put in), then roll it up one by one, put it in a plate, steam it in a cage for about 5 minutes and take it out.

Cold mixed noodles with three silk noodles

Ingredients: cooked pork elbow 100g, cooked chicken 75g, egg cake 50g, cucumber or cabbage 150g, dried seaweed 25g. Garlic paste, soy sauce, vinegar, sesame oil, monosodium glutamate.

Exercise:

1. Shred pork elbow, chicken, egg cake and cucumber, put them in a dish and sprinkle with Shanghai rice.

2. Mix soy sauce, vinegar, mashed garlic, monosodium glutamate and sesame oil together, pour them on them and mix well when eating.