1: preserved eggs mixed with cucumber

Ingredients: cucumber/kloc-0 root, 3 preserved eggs, 5 cloves of garlic, soy sauce 1/2 tablespoons, salt 1 teaspoon, aged vinegar 1 teaspoon, sugar 1/2 teaspoons, sesame oil 1 teaspoon, sesame oil.

Method:

1. Wash cucumber and soak in salt water 15 minutes. Pat cucumber into pieces with the back of a knife, cut preserved eggs into petals and chop garlic.

2. Mix all kinds of seasonings (soy sauce, salt, aged vinegar, sugar, sesame oil, chicken powder and Chili oil), put preserved eggs and cucumbers on a plate and sprinkle with garlic powder.

3. Add seasoning and serve.

2. Tofu mixed with Tofu Toona sinensis

Ingredients: Toona sinensis 1 teaspoon, tofu 1 block, salt 1 teaspoon, sesame oil 1/2 tablespoons.

Method:

1. Toona sinensis is washed, blanched with boiling water, turned green and drained.

2. Cut the tofu into small pieces, blanch it in a boiling water pot, remove it and drain it (add some salt when blanching).

3. Put the diced tofu and chopped Toona sinensis into a large bowl, add a little salt and sesame oil and mix well.

3: Spinach mixed with vermicelli

Ingredients: spinach 900g, vermicelli 1, half red pepper, almond 12, a little oyster sauce, a little sesame oil, salad oil 4g salt.

Method:

1. Cut the spinach, wash it and cut it; Soak vermicelli in cold water; Boil a large pot of water, add spinach, add oil and salt, boil the water again, and then scoop it up and put it into the prepared cold water.

2. The boiled spinach water continues to be used for scalding vermicelli.

3. Pick up the cooked vermicelli and spinach, drain the water, put it in a large bowl, pour in sesame oil, add oyster sauce, mix well with chopsticks, and sprinkle with red pepper and chopped almonds for decoration.

4. Cold kelp silk

Ingredients: 50g kelp, 50g carrot, 5g coriander 1 root, 5g garlic, 0/2 tbsp balsamic vinegar, 0/2 tbsp soy sauce, 0/2 tbsp sugar 1 2 tbsp salt1tbsp vegetable oil.

Method:

1. Shredded kelp is soaked in water in advance 1 hour, carrots are washed and shredded, coriander is washed and chopped into minced garlic, peeled, chopped and put into a small bowl, and then soy sauce, balsamic vinegar, sugar and salt are added.

2. Fill the pot with water, bring it to a boil, blanch shredded kelp and shredded carrot, take it out and put it in cold water for a shower, then take it out and drain it.

3. Pour oil from another pot, heat and saute chili, pour chili oil into garlic, pour seasoning into shredded kelp and shredded carrot, and add coriander and mix well.

5: Cold Flammulina velutipes

Ingredients: Flammulina velutipes, sweet pepper, red pepper, onion, garlic, soy sauce, vinegar, sesame oil and sugar.

Method:

1. Boil the water, first add Flammulina velutipes, green peppers and shredded red peppers, blanch for 30 seconds, and then take them out.

2. Soak the fished materials in ice water for half a minute.

3. Soy sauce 1.5 spoon, vinegar 1 spoon, half a spoon of sugar, and garlic are fully stirred into a wet material. Take out the two materials, gently squeeze out the water and stir evenly. Drop a few drops of sesame oil before serving.

6: Lettuce mixed with pepper oil.

Ingredients: lettuce 300g, salt 1 teaspoon, sugar 1 teaspoon, 3 red peppers, pepper 1 teaspoon, vinegar 1 teaspoon, soy sauce 1 teaspoon, 2 cloves of garlic and appropriate amount of vegetable oil.

Method:

1. Peel lettuce, take tender parts, peel garlic and chop into garlic paste; Young lettuce is cut into strips with a peeler.

2. Add salt, stir well and marinate for 5 minutes; Drain the water and put it on a plate.

3. Take a bowl, add minced garlic, vinegar, soy sauce and a small amount of sugar, stir well and make juice; Fill the pan with oil, add pepper and pepper to make it fragrant.

4. Stir the pepper oil into the juice while it is hot; Sprinkle the cooked juice evenly on the lettuce strips.

7: Mix bitter gourd

Ingredients: bitter gourd 1, 2 dried peppers, 8 prickly ash, 2 cloves of garlic, 5g of sugar, salt, salad oil 15ml.

Method:

1. Wash bitter gourd, cut it in half longitudinally, remove pulp and seeds, and obliquely cut it into 2mm thick pieces. Shred dried chili, mash garlic, and chop for later use.

2. Pour the water into the pot, bring it to a boil, add bitter gourd slices and a little salt, blanch for a while, take it out, immediately cool it with cold water, drain it, put it in a plate, add sugar, minced garlic and a little salt and mix well.

3. Heat the oil in the wok on high fire, add the pepper and stir fry, then add the shredded pepper, and quickly pour the oil on the bitter gourd.

8: Tiger dishes with shrimp skin

Ingredients: 2 peppers, onion 1 a, shrimp 1 a, 2 coriander, 0/2 spoon of red pepper 1 2 spoon of vinegar12 spoon, proper amount of sesame oil, soy sauce1spoon, a little chicken essence, and salt/kloc.

Method:

1. Wash the shrimp skin with clear water, control the moisture, shred the onion, shred the pepper and shred the coriander.

2. Put all the ingredients in one container.

3. Add seasoning and mix well to serve.

9: Cherry radish

Ingredients: 300g of cherry radish, 5 cloves of garlic, 2 tablespoons of soy sauce, 4 tablespoons of vinegar, 2 tablespoons of salt 1/2 tablespoons of sugar 1/2 tablespoons, Chili oil 1 tablespoon, peanut powder 1 tablespoon.

Method:

1, cherry radish leaves, washed, cut with a knife, not too broken.

2. Pat garlic a few times, chop it up, put it in a bowl, add 2 tablespoons of cold soy sauce, 3-4 tablespoons of vinegar, 1/2 tablespoons of salt, 1/2 tablespoons of sugar, 1 tablespoon of Chili oil and 1 tablespoon of peanut powder, and stir well to make a cold sauce.

3. pour it on the broken radish, mix well and marinate for 20 minutes.

10: Onion mixed with auricularia.

Ingredients: Auricularia auricula 150g, half onion, half persimmon pepper, half red pepper, 1 teaspoon pepper, 2 dried peppers, 1g salt, 1 teaspoon soy sauce, 1 teaspoon vinegar, 1 teaspoon.

Method:

1. Wash and shred onion and green pepper; Blanch the fungus in boiling water.

2. Cut the dried peppers into sections, put them in a spoon filled with peppers, add oil and put them on the fire until they smell like peppers.

3. Stir-fry the fungus, onion, green pepper and sauce (salt, soy sauce and vinegar), and pour in sesame oil to stir well.

10 cold dish collocation method 2

Cold dishes: cold pig's ears

Raw materials: pig ears.

Ingredients: shallots, coriander.

Exercise:

1. Wash pig ears with salt and white vinegar several times to remove the fishy smell.

2. Blanch with boiling water or remove the fishy smell.

3. Boil some water, add some salt, star anise, ginger, a few drops of cooking wine and a little soy sauce.

4. After boiling, put the processed pig ears and cook for about 25 minutes on medium heat.

5. Take it out and let it cool, then cut it into shreds.

6. Add soy sauce, sugar, red oil, shredded onion and coriander.

7. Put it in the refrigerator and let it cool completely.

8. Cool, especially suitable for summer.

Cold dishes: Icebergs and Arctic wild vegetables.

Ingredients: Pteridium aquilinum 200-250g, Arctic shell100g.

Seasoning: salt, chicken powder, garlic paste, pepper oil, a little sugar.

Exercise:

1. Cut the north shell from the cross section, wash it, blanch it in boiling water, pick it up and soak it in cold water.

2. Take out the shellfish, control the water, mix well with the above seasonings, and set the plate.

3. Wash bracken, cut it into 1-2 inch sections, pour water, cool it with cold water, control drying, add the above seasonings, and mix well to serve.

Tip: Pteridium aquilinum can be replaced by other northeast wild vegetables, which are sold in major supermarkets.

Features: The collocation of Arctic shell and green vegetables enhances the value of wild vegetables, and also enriches the taste of wild vegetables that were rarely opened before. Arctic shell is flexible and changeable. The whole dish has the fresh flavor of seafood and the fragrance of wild vegetables, and the flavor is good.

Cold dishes: crisp, one product and three silk.

Ingredients: 4 Chinese cabbages, half a green bamboo shoot and half a carrot.

Seasoning: salt, sugar (a little), chicken powder, white vinegar, sesame oil 1-2 drops, garlic paste.

Exercise:

1. Shred Chinese cabbage, green bamboo shoots and carrots for later use.

2. Put all the materials in ice water and refrigerate for 8 to 10 minutes.

3. Remove the materials from the ice water, control the moisture, and add the above seasonings and mix well.

Tip:

1. The cooling time should be well controlled. If it takes too long, water will penetrate into the material. After being chilled, Sansi will be cooler, crisper and cooler.

2, white vinegar only needs to add a little bit to taste and stimulate appetite; Garlic paste can be added more, which plays the role of sterilization and taste improvement.

Features: Good sensory effect, bright color matching, crisp and salty taste.

10 cold dish collocation method 3

Braised pig's ear

1. Shred colored peppers and cucumbers and mash garlic.

Shred pig's ears

3. Put the ingredients into the basin and add the right amount of sugar.

Add mature vinegar

Add a little soy sauce

6. Add some abalone juice.

7. Finally, pour in sesame oil and mix well.

Cold mixed noodles with three silk noodles

1. Shred peeled lettuce, carrots and peeled potatoes and soak them in water. Flatten garlic and slice it.

2. Put a spoonful of salt in a small half pot of boiling water, pour in carrots and lettuce, blanch and remove. Then pour in shredded potatoes, blanch them and take them out.

3. Prepare ingredients, add minced garlic, put a spoonful of salt, and pour in balsamic vinegar and sesame oil.

4. Put the oil in the pot, add the pepper, stir fry, remove the pepper, and pour it on the ingredients and mix well.

Braised tripe

1. Buy tripe first.

2. Put it in the pot, blanch it and let it cool.

shredded

4. Add salt, chopped green onion, coriander, sesame oil and cold vinegar and mix well.

It's good to eat spicy food and put some peppers together.