Ingredients

Preserved eggs, lactone tofu, green pepper, spicy millet, coriander, green onion, garlic

Method

Within 1 Slice the ester tofu and place on a plate.

2. Cut the preserved eggs into 4 pieces and put them on a plate. You can cut them with a knife or use a thread to pull them apart. This will prevent them from sticking everywhere.

3 Prepare the sauce: 3 spoons of light soy sauce, 1 spoon of oyster sauce, 3 spoons of balsamic vinegar, 1 spoon of sugar, half a spoon of sesame oil and 1 spoon of chili oil.

4 Add: spicy millet rings, green pepper rings, minced coriander, minced garlic, and chopped green onion to the sauce, stir evenly.

5 Pour the sauce into the plate and let it soak for a while to make it more delicious.

6 Finally, you can sprinkle some sesame seeds or chopped cooked peanuts for decoration.

Ingredients list

400g shredded kelp, 1 tablespoon minced garlic, chopped green onion, coriander

1: Boil water, blanch the shredded kelp, drain and drain. Reserve

2: Prepare all-purpose cold sauce: 1 spoon minced garlic, 1 spoon chili powder, 1 spoon sesame seeds, hot oil, half spoon sugar, a little salt, 2 spoons light soy sauce, 3 spoons vinegar, stir evenly, and the all-purpose cold sauce is ready. Done

3: Pour on the kelp shreds, add coriander, chopped green onion, drizzle with a little sesame oil, stir well and eat.

Ingredients: zucchini, garlic, spicy millet, chili noodles , sesame, cooking oil, light soy sauce, balsamic vinegar, sugar, sesame oil, cold boiled water.

Method:

1. Wash the March melon and grate it into thick threads with a grater. (Threads slightly thinner than chopstick size)

2. Adjust the sauce: put spicy millet, minced garlic, chili noodles, sesame seeds in a bowl, and pour hot oil.

3. Add a small amount of sugar, 2 tablespoons of light soy sauce, 2 tablespoons of balsamic vinegar, 1 tablespoon of sesame oil, 3 tablespoons of boiled water, mix well and top with zucchini.

Ingredients:

5 tofu skins, half an onion, one red pepper, 2 coriander stalks, appropriate amount of fungus, 4 spoons of light soy sauce, 3 spoons of vinegar, half a spoon of oyster sauce, white sugar 1 spoon, 1 spoon of chili oil, a few drops of sesame oil, appropriate amount of peanut oil, appropriate amount of minced onion and garlic.

1. Wash the bean skin and blanch it for a minute or two. Soak the fungus in boiling water and blanch it for 5 minutes. Cut the red pepper and onion into strips. Cut the bean skin into strips. Cut the onion into strips as well. Cut the coriander. part.

2. Make a sauce, 4 spoons of light soy sauce, 3 spoons of vinegar, half a spoon of oyster sauce, 1 spoon of sugar and 1 spoon of chili oil.

3. Pour the sauce into a basin, add a few drops of sesame oil, and mix it.

Ingredients: soybean sprouts, cucumber

Mixing 1 spoon chili powder, 1 spoon garlic, 1 spoon sesame, 3 spoon light soy sauce, 2 spoon vinegar, 1 spoon oyster sauce, half spoon of sugar, hot oil

Process:

1: Mix chili powder, minced garlic and sesame seeds into hot oil and mix well, add light soy sauce, oyster sauce, vinegar and sugar and mix well

2: Put the bean sprouts into a pot of boiling water and add salt to cook, take out the cold water, shred the cucumber, chop the coriander, pour in the ingredients and mix well

Prepare the ingredients :

1 lettuce (a little big one), 1 small carrot, 4 garlic cloves, 1 white scallion, and a few dried chili peppers.

2 spoons of balsamic vinegar, 2 spoons of light soy sauce, appropriate amounts of chili oil, pepper oil, chili oil and sesame seeds. 1 tsp salt, 1 tsp sugar.

Method:

1: Shred the lettuce, carrots and scallions, mince the garlic cloves, and cut the dried chilies into small pieces.

2: Add salt to the lettuce and carrots, mix well and marinate for 10 minutes, then drain out the water.

3: Then add vinegar, light soy sauce, chili oil, peppercorn oil, sesame oil, white sugar, and shredded scallions and mix well.

4: Add minced garlic, chili pepper segments, sesame seeds, and pour hot oil. Stir again, and the spicy and refreshing shredded cold lettuce is ready

Ingredients required

Half purple cabbage, half carrot, half cucumber, 2 cloves garlic, 1 rice pepper, 2 coriander stalks, 1 spoon of salt, 1 spoon of sugar, 1 spoon of white sesame seeds, appropriate amount of chili powder, 2 spoons of light soy sauce, 2 spoons of rice vinegar

Cooking steps

1: Wash the purple cabbage and cut into thin strips, shred the carrots, shred the cucumbers, mince the garlic, cut the rice pepper rings, and cut the coriander into sections.

2: Put 1 spoon of salt and 1 spoon of sugar into the cut purple cabbage, marinate for 10 minutes, rinse with cold water, drain the water and put it in a bowl, add shredded carrots and cucumbers, and put Add minced garlic rice pepper rings, 1 tablespoon white sesame seeds and appropriate amount of chili powder, and drizzle with hot oil. Add 2 tablespoons of light soy sauce, 2 tablespoons of rice vinegar, add the coriander segments, and stir evenly.

Ingredients:

1 cucumber, 2 balls of vermicelli, 20 grams of minced garlic, 5 grams of chili powder, 6 grams of white sesame seeds, 30 grams of light soy sauce, 15 grams of mature vinegar, 8 oyster sauce grams, 1 gram of salt, 1 gram of sugar

Process:

1: Wash and shred cucumber, mix light soy sauce, mature vinegar, oyster sauce, salt and sugar and stir evenly, white sesame seeds, Pour the chili powder and minced garlic into a bowl, add oil to the pot, heat up, and fry the chili powder until fragrant

2: Pour the mixed sauce into the chili powder bowl and mix well, add hot water to the vermicelli Blanch until soft, then mix with water and cucumber shreds, pour in the cold salad juice, and stir evenly

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