[Ingredients] 40g of dried vermicelli, 40g of cucumber, 4 slices of ham (sliced), 50g of eggs, salt, coriander, monosodium glutamate, broth, vinegar, soy sauce and sesame oil.
[Practice] Soak the vermicelli in hot water until it is transparent, then soak it in ice water, cool it, and finally drain the water and cut it into appropriate lengths for later use. Shred cucumber for use. Slice the ham sausage before shredding. Beat the eggs, season with salt, fry them into thin egg skins, let them cool, and shred them for later use. Put the seasonings together and mix well, and put the processed materials together and mix well. You can eat them.
(2) Peanut kernels mixed with celery
[Ingredients] 50 grams of celery, 50 grams of peanuts, vegetable oil, pepper oil, soy sauce, refined salt and monosodium glutamate.
[Practice] Put a small amount of vegetable oil in the pot, add peanuts after heating, take them out when frying, and remove the film skin. Remove the roots and leaves from celery, wash it, cut it into 3 cm long sections, blanch it with clear water, take it out, cool it with cold water, and control the water. Put celery in a circle evenly on the edge of the plate, and then pile peanuts in the celery circle. Mix soy sauce, salt, monosodium glutamate and pepper oil in a small bowl, pour it on celery, and mix well when eating.
(3) Cold lotus root slices
[Ingredients] Lotus root 150g, soy sauce, refined salt, monosodium glutamate, chopped green onion, shredded ginger and sliced garlic.
[Practice] Wash the lotus root, peel it, cut it into pieces, blanch it with boiling water, control the moisture, put it in a plate, put chopped green onion, shredded ginger and garlic slices on the lotus root slices, add soy sauce, salt and monosodium glutamate, and mix well.
(4) Hot and sour melon slices
[Ingredients] 150g white gourd, vinegar, red pepper, pepper oil and salt.
[Practice] First, wash the big red pepper, remove the pulp and seeds, and shred it. Then wash the wax gourd, peel it, remove the pulp, cut it into pieces, blanch it with boiling water and put it on a plate, then add the chopped red pepper, vinegar, pepper oil and salt into the wax gourd slices and mix well.
(5) Cucumber mixed with mung bean sprouts
[Ingredients] Young cucumber 150g, mung bean sprouts 100g, cooked ham 10g, garlic cloves, sesame oil, refined salt, monosodium glutamate, sugar and white vinegar.
[Practice] The tender cucumber is seeded and shredded; Wash mung bean sprouts and remove roots; Shred the cooked ham; Crush garlic cloves. After the pot is boiled, add the mung bean sprouts and quickly blanch. Take it out and take a bath. Put shredded cucumber into a dish, add mung bean sprouts, shredded cooked ham and shredded garlic, add refined salt, monosodium glutamate, white sugar, white vinegar and sesame oil, and mix well.
(6) Shrimp and leek
【 Ingredients 】 Shrimp 30g, leek 100g, egg 50g, salt, soy sauce, starch, vegetable oil and sesame oil.
[Practice] First, wash the shrimp until the water swells. After about 20 minutes, take it out and drain it for use. Wash leeks and cut into 3 cm long sections for later use; Break the eggs and put them in the bowl. Stir well. Add starch and sesame oil to make egg paste. Pour in shrimps and mix well for later use. Heat the wok and pour in the vegetable oil. The oil is hot, stir-fry the shrimps. After the egg paste solidifies the shrimps, add the leeks and stir fry. When the leek is cooked, add salt, pour sesame oil and stir well.
(7) Tri-color bean curd soup
[Ingredients] Boxed tofu 1 box, chicken blood 50g, mushrooms 50g, eggs 50g, salt, clear oil, fresh soup, monosodium glutamate, water starch and shredded ginger.
[Practice] Cooked chicken blood is cut into small pieces 1 cm square; Dice mushrooms; The box of tofu is also cut into small pieces 1 cm square, blanched in a boiling water pot and taken out. After the eggs are broken in the pot and the skin is made, they are also diced. After the wok is on fire, add some clear oil and heat it. Stir-fry tender ginger first, then add fresh soup (if there is no fresh soup, clear water can be used), then add the above raw materials in turn to continue cooking for a while, and then add monosodium glutamate to thicken the pan.
(8) icing on the cake
【 Ingredients 】 60g of carrots, 20g of winter bamboo shoots, 20g of lotus roots, 20g of vegetable stalks, 20g of garlic, 20g of mushrooms, 50g of eggs, onions, ginger, clear oil, salt and monosodium glutamate.
[Practice] Dice carrots, winter bamboo shoots, lotus roots and garlic respectively, add a little salt and monosodium glutamate and marinate for 3 minutes; Chop onion and ginger; Sliced mushrooms; Spread the eggs into egg skins and cut them into shredded eggs; Slice the vegetables. Heat a wok, clear oil, stir-fry onion and ginger, stir-fry pickled carrots, winter bamboo shoots, lotus roots, garlic and vegetable stalks, add mushrooms, add salt, add a little water, cook for a while, add monosodium glutamate, thicken the pan, and sprinkle shredded eggs in the center of the plate.
(9) Stir-fry celery.
[Ingredients] Celery100g, dried incense 50g, clear oil, salt and monosodium glutamate.
【 Practice 】 Cut celery and dried citron into 3.3 cm long segments or slices respectively; Blanch it in a boiling pot for later use. Heat the wok with oil, add celery and dried coriander, stir fry, add salt and a little water, boil over high heat for a few times, and add monosodium glutamate.
(10) Fried celery with auricularia auricula
[Ingredients] Fresh auricularia auricula 100g, tender celery 100g, red pepper 1, garlic, salad oil, refined salt, monosodium glutamate, sugar and wet starch.
[Practice] Fresh auricularia is washed and cut into strips, tender celery is peeled and cut into strips, red pepper is cut into strips and garlic is mashed. When the water in the pot is boiled, add the fungus and celery, boil it with strong fire and pour it out for later use. Put oil in another wok, stir-fry garlic seeds and red pepper strips, add fresh fungus strips and celery strips, add refined salt, monosodium glutamate and white sugar, stir-fry over medium heat to taste, add wet starch and stir-fry several times.