Monday: cold cucumber
Materials:
* 2 cucumbers
* 2 cloves of garlic, chopped.
* 1/4 cups of rice vinegar
* 1/4 cups of soy sauce
* 1/2 teaspoons of sugar
* 1/2 teaspoons of salt
* A small amount of coriander leaves or chopped green onion for decoration.
Production method:
1. Wash cucumber, peel and cut into slender strips.
2. In a bowl, mix chopped garlic, rice vinegar, soy sauce, sugar and salt together and stir well until the sugar and salt dissolve.
3. Put the cut cucumber into a bowl, add seasoning and mix well to ensure that each cucumber is evenly stained with seasoning.
4. Cover the bowl and marinate the cucumber in the refrigerator for about 30 minutes to 1 hour to improve the taste and flavor.
5. Prepare a plate, put pickles on the plate and decorate with coriander leaves or chopped green onion.
Tuesday: cold eggplant
Materials:
* 2 eggplant, washed and pedicled.
* 2 cloves of garlic, chopped.
* 1/4 cups of rice vinegar
* 1/4 cups of soy sauce
* 1/2 teaspoons of sugar
* 1/2 teaspoons of salt
* A small amount of coriander leaves or chopped green onion for decoration.
Production method:
1. Slice the eggplant, then steam it in a steamer for 15 minutes until it is cooked.
2. In a bowl, mix chopped garlic, rice vinegar, soy sauce, sugar and salt together and stir well until the sugar and salt dissolve.
3. Put the steamed eggplant into a bowl, add seasoning and mix well to ensure that every piece of eggplant is evenly stained with seasoning.
4. Cover the bowl and marinate the eggplant in the refrigerator for about 30 minutes to 1 hour to improve the taste and flavor.
5. Prepare a plate, put the pickled eggplant on the plate and decorate it with coriander leaves or chopped green onion.
Wednesday: cold spinach and Flammulina velutipes
Materials:
* 1 Wash spinach and cut into sections.
* 1 Take Flammulina velutipes, remove the roots and wash.
* 2 cloves of garlic, chopped.
* 1/4 cups of rice vinegar
* 1/4 cups of soy sauce
* 1/2 teaspoons of sugar
* 1/2 teaspoons of salt
* A small amount of coriander leaves or chopped green onion for decoration.
Production method:
1. Blanch spinach and Flammulina velutipes separately, and then drain for later use.
2. In a bowl, mix chopped garlic, rice vinegar, soy sauce, sugar and salt together and stir well until the sugar and salt dissolve.
3. Put the blanched spinach and Flammulina velutipes into a bowl, add seasoning and mix well to ensure that each dish is evenly stained with seasoning.
4. Cover the bowl and marinate the vegetables in the refrigerator for about 30 minutes to 1 hour to improve the taste and flavor.
5. Prepare a plate, put the pickled vegetables on the plate and decorate with coriander leaves or chopped green onion. Thursday: cold shrimp
Materials:
Shrimp, minced garlic, millet spicy, coriander, chopped green onion, soy sauce, aged vinegar, sesame oil, sugar and salt. Production method: 1. Wash the shrimp for later use. Chop minced garlic, millet, coriander and chopped green onion. 2. Mix soy sauce, aged vinegar, sesame oil, sugar and salt to make seasoning. 3. Cook the shrimp in boiling water for later use. 4. Put the cooked shrimp into a bowl, add the prepared seasoning and stir well. 5. Prepare a plate and put the pickled shrimp on it. Friday: Cold-mixed three silk materials: vermicelli, bean curd skin, shredded cucumber, Chili oil, minced garlic, white sugar, soy sauce, aged vinegar and salt. Production method: blanch the vermicelli with boiling water, cut the bean curd skin into filaments, put them into boiling water with shredded cucumber, and blanch them for later use. Add appropriate amount of chili oil, minced garlic, white sugar, soy sauce, aged vinegar and salt to the bowl as seasoning, put the prepared three shreds into the bowl, stir well and marinate for 30 minutes. Prepare a plate and put the pickled three silk on the plate. Saturday: cold bean curd skin materials: bean curd skin, shredded green pepper, shredded onion and shredded carrot. Take a small amount of starch from an egg. Production method: cut the tofu skin into thick strips. Blanch shredded green pepper, shredded red pepper, shredded onion and shredded carrot in boiling water. Take a bowl, beat the eggs, add the starch and mix well. Dip the prepared tofu skin in starch and egg liquid, and fry it in the pan until golden and crisp.