Accessories: oil, vinegar, pepper, sugar, soy sauce, hot sauce, ginger, garlic and sesame oil.

Exercise:

1. Wash coriander and mung bean sprouts, plane lettuce into peaches, soak mushrooms and black fungus, wash and shred.

2. Boil a spoonful of salted mung bean sprouts for 65,438+0 minutes, remove and drain.

3. Then put the mushrooms and black fungus into the roll.

4. Add shredded lettuce and immediately take it out and drain it.

5. Drain the water and put it in a basin for later use.

6. Then put the dried vermicelli into a boil.

7. Take it out and put it in cold white water for cooling, so that it is completely soaked.

8. Spread the egg skin with eggs. Eggs and peaches.

9. Put all the materials together.

10, chop garlic and ginger, turn the hot oil in the hot pot to low heat, pour in garlic Jiang Mo Chili sauce, soy sauce, sugar, pepper and vinegar, boil, cool and then mix.

1 1, pour in seasoning, put on gloves and mix well. Each family has different tastes, so you can make it according to your own taste. )

Chilled hot and sour thorn

Ingredients: jellyfish skin, onion, green pepper, red pepper, ginger, garlic, star anise, pepper, aged vinegar, fresh soy sauce, sugar, etc.

Exercise:

1. Clean the jellyfish head and soak it in clear water for 4 hours, changing the water for 2-3 times.

2. Clean all other raw materials, slice onion, chop green pepper and red pepper, slice garlic and chop ginger for later use.

3. Take a bowl, put star anise and pepper in it, add half a bowl of mature vinegar, add a tablespoon of sugar, add a tablespoon of fresh soy sauce, stir well, add the cut auxiliary materials, and soak for four hours (at this time, you can put it in the refrigerator for ice cooling).

4. Wash the soaked jellyfish, drain the water and put it in the plate. Pour chilled juice when eating.

Tips:

1, the salt content of jellyfish head is relatively high, so it must be soaked for three to four hours, and the water should be changed several times in the meantime, so that the soaked jellyfish head has thick meat, crisp taste and good taste (as long as the jellyfish head is soaked, it can be directly mixed with cold water, and boiling water will cause the meat to shrink and the taste is poor).

2, pickling accessories with personal preferences, whether to put more peppers or not, you can also add vegetables such as fungus, cucumber, carrot, jellyfish and so on to cool together, with beautiful color and rich taste.

Be sure to add a spoonful of sugar to the juice. This is the key to make the juice delicious. I like to use aged vinegar, which has a stronger flavor.

4. put the juice in the refrigerator for cold storage. The jellyfish head is cold, and the taste is crisper and better. It's a favorite appetizer in summer.

Undaria salad

1. Preparation materials: lettuce 1, Undaria pinnatifida, vinegar, soy sauce, plant essence and sesame oil.

2. soak the Undaria pinnatifida in cold water for one minute, squeeze out the water and peel the lettuce.

3. Shred lettuce, put shredded lettuce and apron into a large bowl, and shred tomatoes.

4. Put shredded tomatoes into a bowl, and add appropriate amount of vegetable essence and vinegar.

5. Appropriate amount of soy sauce (salt can also be added) and sesame oil can be eaten after being evenly mixed.