Method: Peel off the old skin of onion, wash it, cut it into pieces with a straight knife, and then cut it into thick shreds or small pieces: shred the pepper with a straight knife.
Put it in a plate, then add salt, soy sauce and mature vinegar, and finally add sesame oil and stir well.
Features: fresh and crisp, hot and sour.
Ingredients: half a catty of cabbage, five cents of soy sauce, five cents of sesame oil, five cents of sugar-two cents of salt.
Practice: Peel off the skin of Chinese cabbage, wash it, and cut it into pieces 1/4 inches long and half an inch wide with a straight knife. Boil in boiling water for two or three minutes.
Pick it up, don't overdo it, drain it and put it in a bowl. Add soy sauce, sesame oil, sugar and salt and stir. In addition, it also
You can add dried shrimps, dried coriander and shredded green pepper, and mix with vinegar to make sweet and sour cabbage.
Features: sweet, salty and crisp, with wine and dishes.
Ingredients: mung bean sprouts, two catties of cucumber, two ounces of salt, five dollars of shredded onion, two dollars of ginger, two dollars of vinegar, and five dollars of sesame oil-Qian K.
Method: Remove impurities from mung bean sprouts, wash them and blanch them in boiling water (be careful not to blanch them too much). Removing and controlling water: yellow
Wash the wax gourd, slice it with a straight knife, then cut it into filaments, sprinkle with salt, add shredded onion and ginger and mix well. Finally, add vinegar and sesame oil to serve.
That's good. For example, add soaked dried bean sprouts and vermicelli to make mung bean sprouts mixed with three shreds.
Features: fresh, delicious and nutritious.
Ingredients: two pairs of shrimps and cucumbers, green garlic sprouts, two green leaves, five dollars for Kelly soy sauce, one dollar for sesame oil, two dollars for aged vinegar and two dollars for pickled fungus.
Practice: Peel prawns, cook them in a boiling pot, and take out the original cold: wash cucumbers and cut them into semicircular pieces with a straight knife: green garlic.
Clean the seedlings and cabbage leaves, cut them into sections with a straight knife, and put them all on the rope for later use. At this time, push the shrimp into pieces. Reload and adjust
Taste. The order of setting the plate is: when using vegetables, lay the bottom layer first, then set the shrimp slices in a pattern (optional), and put the cucumber slices and vegetables on the top layer.
Add garlic sprouts, sprinkle with water-borne fungi, and pour with soy sauce, sesame oil and mature vinegar.
Features: bright and beautiful, fragrant and delicious.
Raw materials. Fresh beans, five ounces of sesame paste, two ounces of salt, five dollars of monosodium glutamate, ten grains of pepper oil and five dollars of Jiang Mo San Qian.
Methods: The beans were cramped, broken, washed, boiled in boiling water pot, soaked in cold water, and taken out to control water.
In the palette. Mix sesame paste with cold boiled water, heat pepper oil, add refined salt, monosodium glutamate and Jiang Mo, and pour into beans.
Serve, mix well and serve.
Features: green color and delicious taste.
Ingredients: Pork (fine), three or two mung bean vermicelli, two pieces of cooking oil, five dollars of soy sauce, San Qian sesame oil, five cents of vinegar, two cents of mustard, five cents of salt water-ten pieces of Ma Qian sauce and five dollars of monosodium glutamate.
Method: Wash the pork first, slice it and cut it into filaments: when the skin is soft, cut it into filaments with a straight knife and cook it in a boiling pot.
Next, take it out and put it in cold water, drain it, put it in a plate and stir-fry it with chopsticks. Then put the wok on the fire, pour in the oil and heat it up.
Stir-fry shredded pork in a pot, add one yuan of soy sauce, and put it on vermicelli until the meat color changes. Pour vinegar, sesame oil, mustard and salt water,
The juice made of monosodium glutamate is best served with sesame sauce.
Features: Delicious and refreshing, accompanied by fine wine and delicacies.
Ingredients: fresh leek, 2 kg salt, 5 yuan pepper, 10 capsules.
Method: Select and clean leeks, cut them inch by inch with a straight knife, mix well with salt and pepper, put them in a pot, cover them and marinate for two or three days.
Features: economical and practical, most suitable for accompanying meals.
Ingredients: soybean 2 kg salt 1 two soy sauce 1 two rice wine 5 yuan spiced powder 5 yuan chopped green onion 2 yuan.
Method: choose and clean the soybeans bitten by insects, pour them into the pot, soak the bean noodles with water, and pour in the spiced powder (or add one).
Qian Lingyun incense), the fire boil-about a quarter of an hour, moved to a small fire stew. At this time, it is necessary to add seasonings such as salt, soy sauce and yellow wine.
Cover the pot and stew until the bean skin swells. When the soup turns into thick juice, take out the pot, cool it and put it on the plate. When eating, you can sprinkle some chopped green onion and drop some sesame oil, which is more fragrant.
Features: crispy and delicious, with wine and dishes.
Ingredients: vermicelli, six liang, sugar, five fen, soy sauce, one liang, Chili oil, five-money vinegar, San Qian pepper powder-money monosodium glutamate-division method:
First, soften the vermicelli with boiling water, cut it into two-inch pieces and put it on a plate. In a bowl, add soy sauce, vinegar, sugar, monosodium glutamate and cold
Boil water for five yuan, make marinade, pour it on the vermicelli, sprinkle with pepper powder, and pour in Chili oil and mix well.
Features: This dish is Sichuan style, spicy and delicious, and it is the best accompaniment to wine.
Ingredients: Fine flour, five ounces of water, three kilograms of cucumber, two ounces of sesame paste, five dollars of mustard, five dollars of San Qian Chili oil, two dollars of sesame oil and eight ounces of mixed oil.
Method: add water to flour noodles and beat them into thick juice, then cook them into paste. After boiling, spread them on a wooden board, uniform thickness, and cool.
After cooling, roll it up, cut it into wide strips and put it on a plate. Sprinkle shredded cucumber, add sesame seeds, eggplant powder and Chili oil, add soup and drop sesame oil.
Features: cool and delicious, good in midsummer.
Ingredients: fresh celery, refined gold salt, five-cent sesame oil, five-cent special vinegar, soy sauce,
Method: Leave the leaves of celery clean, cut off the hair roots and wash them. Cut into five long pieces, blanch in boiling water, and then sprinkle.
Season with refined salt, and pour soy sauce, special vinegar, sesame oil, or pepper oil when eating, which tastes longer. Don't put vinegar too early, otherwise.
Food will go bad.
Features: green, fresh and nutritious.
Ingredients: tender celery, tomato juice, salt, oil, white vinegar-money.
Method:
1. Select fresh celery, remove leaves and roots, wash it, cut the stem straight with a knife, put it in a boiling water pot, take it out when the water returns, drain the water, cut it into inches long sections, and add refined salt and monosodium glutamate to the plate.
2. Put the pot on the fire, add cooking oil to heat it, add tomato juice, sugar, vinegar and water, boil it and pour it on celery.
Features: This dish is orange-red, fresh and delicious.
Ingredients: peanuts, a catty of salt, a few peppers, a penny of aniseed-three pieces of cardamom and half a penny of ginger.
Method: Wash peanuts, soak them in warm water for about two hours, add about two or three kilograms of water to the pot, and add salt.
Zanthoxylum bungeanum, aniseed, cardamom and ginger are cooked by adding peanuts, and the soup is poured into a basin and can be eaten when eaten.
Features: Five flavors are rich, suitable for drinking and eating.
Ingredients: a catty of spinach, Jiang Mo, two pieces of dried bean curd, two pieces of refined salt, eight pieces of shrimp, three pieces of San Qian, sugar, three pieces of cooked salted lean meat, two pieces of sesame oil and San Qian.
Method:
1. Remove the old leaves from spinach, cut off the root tips and wash them, then put them in a boiling pot and cook them until the water boils again (turn the vegetables over in the middle), slightly.
Stop for a while, scoop up the drained water, then smooth it, chop it up, then squeeze it into a basin, add refined salt and sugar and mix well.
2. Wash the dried shrimps to remove dust and impurities, put them in a small bowl, add boiled water (it is best to steam them in a cage for 20 minutes), soak them until they are soft and cut into pieces. Dried bean curd and cooked salted lean meat are also cut into pieces. Pour all the above powders into spinach with Jiang Mo, soaked shrimp and rice, add sesame oil and stir well.
Features: This dish is delicious because it is mixed with a variety of raw materials.
Ingredients: vermicelli, three cooked pork-two cooked chicken, one cooked ham-two cooked laver, five eggs, two spinach hearts, three soy sauce, eight fried mushrooms, San Qian vinegar, San Qian sesame oil, one mustard sauce, two monosodium glutamate and ten slices.
Method: Chop the vermicelli into five-inch long pieces, cook in boiling water until there is no hardness in the center, take it out and soak it in cold water for a while.
Drain the water and put it around the plate: cut the spinach into inches with a straight knife: open the blade of the mushroom slices, blanch them with boiling water for later use, and then stir-fry them with a spoon.
Heat on fire, open the egg, pour in the thick egg skin, uncover the egg skin, and cut into two pieces of silk with moderate length and wide width; pig
Cut the meat, chicken and ham into thick, one or two long shreds with a straight knife. Put all kinds of raw materials in a plate with neat colors.
Among the fans, sprinkle dried rice on the fans. Finally, mix soy sauce, vinegar, sesame oil, glutinous rice paste and monosodium glutamate into juice in a bowl and pour it in when eating.
Features: bright color and unique flavor.
Ingredients: tender celery-refined salt, five parts of water, five parts of winter wheat, one part of white sugar, five parts of clean bamboo shoots, one part of monosodium glutamate, one part of spiced sesame oil and two parts.
Methods: 1. Wash celery, remove leaves and cut roots, put it in a boiling water pot, pick it up when the water returns, drain it, cut it into-sections, add refined salt, mix well and serve.
2. Cut the mushrooms, bamboo shoots and incense into filaments, blanch them in a water pot, scoop them up and drain them, sprinkle them on celery, add Jiang Mo, sugar and salt, mix well, and sprinkle with sesame oil.
Features This dish is harmonious in color, crisp and delicious.
Ingredients: five ounces of fragrant green pepper, three pieces of sesame oil, one piece of sugar, one piece of refined salt and ten pieces of monosodium glutamate.
Methods: firstly, clean the green pepper and cut it into filaments with a straight knife; Dry incense is also cut into filaments with a straight knife and put into boiling water together.
Blanch the water out of the pot, drain the water, pour it into a mixing basin, add sesame oil, sugar, refined salt and monosodium glutamate, and mix well to serve.
Features: delicious color, the best wine.
Ingredients: cauliflower, 2 kg of refined salt, 5 yuan of pepper oil, 5 yuan of chopped green onion, ginger 1 yuan, 2 yuan.
Methods: Remove the roots of cauliflower, wash it, break the petals, cut it into eight pieces with a straight knife, blanch it in boiling water, and then take it out.
Dry and sprinkle with salt. Finally, add chopped onion and ginger, and heat with pepper oil.
Features: delicious taste, fresh shape, suitable for wine and rice.
Raw materials: fresh celery-Liang Erqian refined salt five money monosodium glutamate ten grains of pepper oil five money old vinegar two = money.
Method: Remove leaves and roots from fresh celery, wash it, cut it into eight long sections with a straight knife (thick roots can be cut in half) and put it in a boiling water pot.
Blanch, take out, rinse with cold water, dry, then mix with salt, monosodium glutamate, aged vinegar, add Jiang Mo, and sprinkle with heated pepper oil to taste.
Features: Rich in nutrition and rich in fragrance.
Ingredients: lettuce, a catty of cucumber, five ounces of salt, five cents of red pepper, two ounces of onion-three slices of vinegar, two cents of pepper oil, five cents.
Method: Peel and wash lettuce, and cut it into shreds with a straight knife; Wash cucumber and shred; Pepper is also shredded. Sprinkle with salt and vinegar.
Mix well and add onion, ginger and pepper oil.
Features: bright colors and rich fragrance.
Ingredients: cucumber, 2 Jin, five peppers, four salt, five cents, white sugar, San Qian vinegar, five cents, onion, one dollar, ginger, two dollars, soy sauce, two dollars, pepper oil, five dollars.
Methods: The cucumber was washed and peeled, and cut into three-minute-wide and eight-minute-long sections with a straight knife. The pepper was also shredded with a straight knife, and the cucumber was opening.
Blanch with water, remove and drain, sprinkle with salt and mix well. Heating Zanthoxylum bungeanum oil, adding onion, ginger, pepper, soy sauce and vinegar,
Mix with sugar, etc., and serve with cucumber.
Features: Delicious in color and convenient to make.
Ingredients: fresh rape, 2 kg of refined salt, 5 yuan of pepper oil, 5 yuan of ginger, 3 pieces, 1 money.
Method: Wash the leaves and roots of rape, cut them into eight-point spatula with a straight knife, blanch them in boiling water, take them out, dry them, and mix well.
Add salt, sprinkle with shredded onion and Jiang Mo, and heat pepper oil.
Features: bright green and crisp, suitable for noodle rice.
Ingredients: 1 catty of tender cucumber, half a catty of cooking oil (oil consumption-2), ten peppers, two onions, half a ginger and two pieces of sugar.
San Qian vinegar, Erqian, refined salt, five-wire core R.
Method: Steam the cucumber. Cut both ends of the box. -Cut two petals and remove the pulp. The hundred-sided stands are also cut into one-minute intervals.
Twill, the depth of the knife is 1- 1/2 of cucumber, don't cut it thoroughly, then cut it into inches: wash the pepper and cut it into filaments with a straight knife. Zaijiang iron pot
Light it. Pour the cucumber into the oil until it is 80% cooked, fry it green, take it out and put it face up on a plate. Leave a little oil in the pot,
Fry the pepper until it is burnt, and take it out. Then add onion, ginger, shredded pepper and various seasonings to make juice and pour it on cucumber.
Features: green, fresh, crisp and unique flavor.
Ingredients: mung bean sprouts, two Jin of salt, five yuan of pepper oil, five yuan of shredded onion, one yuan of ginger, three pieces of coriander and two vinegar San Qian.
Method: Select and clean mung bean sprouts, put them in boiling water, take them out and dry them, sprinkle with salt, vinegar and green leaves and mix well.
Plates. Finally, add onion, ginger and coriander, and add pepper oil.
Features: crispy and delicious, simple to make.
Ingredients: Chinese cabbage, 2 kg dried pepper, 4 ginger, San Qian sugar, 2 yuan soy sauce, 5 yuan sesame oil, 5 yuan refined salt and 8 yuan.
Method: Peel off the skin of Chinese cabbage, wash it, cut it into three thick strips with a straight knife, add salt and mix well, take it out after pickling and let it cool.
Wash away the salty taste with boiling water, dry it and put it in a basin. Then melt the sugar, vinegar and soy sauce, pour it on the cabbage, and cut the two peppers and ginger.
Shred and sprinkle on cabbage, then fry the other two dried peppers with sesame oil and pour them into the pot, then cover the pot and stew for ten minutes.
Features: spicy, crispy and refreshing, with both wine and rice fragrance.
Ingredients: 2 kg of fresh cucumber, 2 kg of red pepper, 4 grains of refined salt, 5 RMB of pepper oil, 5 RMB of soy sauce, 5 RMB of onion 1 RMB, 3 RMB of sugar, 2 RMB of aged vinegar and San Qian.
Method: Wash cucumber, cut it into two pieces with a knife to remove pulp, cut it into eight long pieces with a straight knife, sprinkle with salt, and marinate for ten minutes to control drying.
Then mix soy sauce, vinegar, sugar and refined salt. Add shredded pepper, onion, shredded ginger, heat with pepper oil, then pour it on the shredded pepper and fasten it.
Features: sweet, spicy, sour, fragrant and nutritious.
Ingredients: water, kelp, one catty, five ounces of salt, five cents, pepper oil, five cents, green vegetables, vinegar, shredded San Qian onion and San Qian ginger slices.
Method: Wash kelp, cut it into filaments, blanch it with boiling water, take it out and dry it, sprinkle with salt and shredded vegetables, mix well and put it on a plate, and finally put it on a plate.
Add minced onion and ginger, pour vinegar and heat pepper oil.
Features: Silk is long and fragrant with unique flavor.
Ingredients: Chinese cabbage, 2 kg of red pepper, 4 white sugar, 5 yuan of refined salt, 5 yuan of vinegar, 5 yuan of pepper oil, 5 yuan of shredded onion, 1 ginger, 3 pieces of soy sauce, 2 yuan of monosodium glutamate, 10 piece.
Method: Remove the rotten leaves, remove the roots, wash, cut into pieces three minutes wide and eight minutes long with a straight knife, and cook in boiling water.
Air drying, cooling and drying. Slice the pepper into thin shreds for later use: sprinkle with salt, mix the cabbage well, heat the pepper oil out of the pot, and add the spicy shreds and shallots.
Shredded ginger, white sweet and sour, soy sauce, monosodium glutamate and other seasonings.
Features: red and white, spicy and multi-flavored.
Ingredients: five pieces of cucumber salt, San Qian Mahjong, San Qian mustard, San Qian garlic, five pieces of mud soy sauce, San Qian special vinegar, San Qian sesame oil and one yuan.
Method: First, mix the good flour with cold water to make a thin juice (depending on the quality of flour). The ratio of flour to water is 5:
5 (adding water), 5: 6 (adding water), etc. Fill one or two thin juices at a time, pour them into a special copper plate (or steel plate) and put them into boiling water.
Turn the pan into noodles with the same thickness, put them in cold water when cooked, and cut them into three-thirds wide strips with different knives. Then wash the cucumber with a straight knife.
Shred, sprinkle with salt, mix well, and pour with hemp, soy sauce, vinegar, mustard, garlic paste and sesame oil.
Features: refreshing bones and muscles, delicious food in full swing.
Ingredients: Chinese chives, four spices, mutual rot, dry salt, eight cents, sugar, five cents, monosodium glutamate-sesame oil, San Qian.
Method. Wash the impurities, put them in a boiling pot, scald them slightly, turn them over quickly, scald them for about three seconds, and put them in a bamboo basket.
Shake off the water vigorously, then cut it into one-inch long sections, put it on a plate, and mix in refined salt and monosodium glutamate while it is hot. In addition, cut the dried incense into silk and sprinkle it on it.
Pour the sesame oil on the leek and mix well.
Features: The leek is quickly scalded by boiling water, and its texture is slightly crisp and fragrant; Sweet, dry, elastic and refreshing.
Ingredients: laver, kelp, three green leaves, vermicelli, two handfuls of vinegar, San Qian soy sauce, five coins, monosodium glutamate, ten grains of refined salt, San Qian chopped green onion, two coins, ginger oil, one coin, garlic and three petals.
Method: wash kelp and sand, cut into filaments with a straight knife, soak them in boiling water and take them out; Push the gouache strips into five-inch sections and wash the cabbage leaves.
Cut the filament with a straight knife. Mix three kinds of vegetables in a mixing basin, then mix soy sauce, vinegar, refined salt, monosodium glutamate, Jiang Mo, chopped green onion, garlic paste,
Stir in sesame oil in turn, mix well and plate.
Features: the silk is long and fragrant, and the color is gratifying.
Materials: chicken breast 1 pair, appropriate amount of medicinal materials, cucumber 1/2, carrot 1/4. Sauce: 3 tbsp vinegar and 3 sugar.
Spoon, coarse black pepper 1 teaspoon
1. The sauce is prepared in advance (the ratio of sugar to vinegar can be prepared according to your preference).
2 chicken breast is cooked and shredded.
3. Shred Radix Puerariae, blanch in boiling water, and take out.
4. Cut the cucumber into a half-moon shape and add a little salt to catch it evenly. After about 3 minutes, squeeze out the water for later use.
5. Carrots rub filaments
6. finally, add all the ingredients into the sauce and mix well (the flavor is better after refrigeration)
Ingredients: kelp, red pepper and onion.
Seasoning sauce: 3 tbsp vinegar, 3 tbsp sugar, sesame oil 1 tbsp, fish sauce 1 tbsp (it doesn't matter if there is none), sesame 1 tbsp (crushed). The amount of sauce can be increased according to the amount of kelp!
Exercise:
1. Wash kelp, cut it into small pieces, and cook it in a pot until it reaches Microsoft. Take it out for later use.
2. Shred the red pepper and onion, add the sauce prepared in advance and mix well. Put it in the refrigerator for about half a day after mixing, and it will taste better. )
Ingredients: cabbage 1/2, salt sauce: sugar 1/2 cup, vinegar 1/2 cup, garlic 4~5 cloves, pepper 1, water 3 cups, disposable paper cup.
Exercise:
1. Wash the cabbage and tear it into small pieces by hand.
2. After adding a proper amount, grab the cabbage by hand until it becomes soft, and then remove the salty taste with cold boiled water (the water should be drained).
3. Boil the water in the marinade, turn off the fire, add garlic, sugar and vinegar, and let it cool naturally (I made it the night before).
4. Finally, mix the cabbage with the marinade: put it in a jar or box and refrigerate it for about a day to taste.
Ingredients: Platycodon grandiflorum sauce: 3 tbsp vinegar, 3 tbsp sugar, sesame oil 1 tbsp, fish sauce 1 tbsp (it doesn't matter if there is none), sesame 1 tbsp (crushed). The amount of sauce can be increased according to the amount of platycodon grandiflorum!
Exercise:
1. Peel and shred Platycodon grandiflorum, wash it, put it in a pot for bitterness, and take it out for later use.
2. Add the sauce prepared in advance and mix well. Put it in the refrigerator for about half a day after mixing, and it will taste better. )
Ingredients: Chinese cabbage, coriander, Chili sauce: vinegar 1 teaspoon, salt, sesame oil 1 teaspoon, fish sauce 1 teaspoon (it doesn't matter if there is none). The amount of sauce can be increased according to the amount of cabbage!
Exercise:
1. Wash coriander and cut into small pieces of 1 cm. Slice pepper obliquely for later use.
2. Wash the cabbage, tear it into small pieces by hand, scald it in boiling water-then take it out.
3. Finally, add the prepared sauce and mix well.
Ingredients: cucumber, carrot, dried bean curd, coriander and lemon sauce Ingredients: lemon (squeezed into juice) 1, sugar spoon, coarse black pepper 1, olive oil 1.
Exercise:
1 Wash cucumber and carrot, rub them into filaments, and chop parsley.
2. Blanch the dried bean shreds in boiling water, and then pick them up.
3. finally, add lemon sauce to all the ingredients and mix well (it tastes better after refrigeration)
Ingredients: octopus, kelp bud, red pepper and onion.
Sauce: 3 tablespoons of vinegar, 3 tablespoons of sugar, sesame oil 1 teaspoon, fish sauce 1 teaspoon (it doesn't matter if there is none), sesame 1 teaspoon (crushed). The amount of sauce can be increased according to the situation!
Exercise:
1. Cut the small octopus into small pieces, scald it in boiling water until it changes color, and then take it out.
2. Wash the kelp buds slightly-put them in boiling water and you can pick them up.
3. Shred red pepper and onion.
4. Add the sauce prepared in advance and mix well. Put it in the refrigerator for half a day after mixing, and it will taste better. )
Seasoning sauce: 3 tbsp vinegar, 3 tbsp sugar, sesame oil 1 tbsp, black pepper 1 tbsp, sesame 1 tbsp (crushed).
Exercise:
1. Boil the whole meat in boiling water until the meat naturally dissolves and cools, then slice it for later use.
2. Cut the cucumber into a half-moon, add a little salt to catch it-catch it and wait.
Squeeze out the water after 3 minutes. 3. Slice the soft pepper obliquely.
4. finally, add all the ingredients into the sauce and mix well (the flavor is better after refrigeration)