Cold cucumber

Instructions: 1. First cut off the head and tail of the cucumber, cut five times in succession at intervals of one mm, cut off the fifth cut, put it into a bowl, and put two spoons Stir in salt, marinate for 15 minutes and rinse. Chili peppers dried and cut into sections. 2. Put oil in the pot, add peppercorns and dried chili peppers and stir until fragrant. Pour in appropriate amount of cold water, white rice vinegar, and a small spoon of white sugar. Mix well. After boiling, pour into a bowl and let cool. 3. Prepare the plate, put the cucumber cut into small pieces into the plate, pour in the fried bowl juice, and the preparation is in progress! Sweet and sour chicken wing sticks

Food: lime juice, half a chicken wing, vegetable juice, a small can (about 160mL), brown sugar, a teaspoon of salt, chili powder, black pepper Method 1. Put each condiment into a bowl , stir - at this time, you can taste the sweetness, sourness and saltiness, and adjust it according to the taste you can accept. 2. Wash the 4 chicken wings and put them into a deeper baking dish. 3. Stir the chicken wings you just stirred. Sprinkle the good condiments on the chicken wings 4. Cover with a layer of tin foil to keep it sultry 5. Put it in an electric oven heated to more than 325 degrees Fahrenheit and bake slowly for an hour. Open the tinfoil wrapped in the middle and turn it over several times so that the chicken wings can be soaked in the sauce. After each turn, re-cover the tinfoil tightly. 6. Before finally releasing it, you can see that there is still some in the baking pan. For the sauce, at this time, tilt the baking pan so that the sauce is concentrated in one corner. Pour a spoonful of cornstarch and a spoonful of corn starch mixed with one and a half water into the sauce, and stir to combine. The juice will also become thicker, just use a spoon to pour it on the chicken wings. Stir-fried black fungus with green bamboo shoots

500g bamboo shoots, 100g fungus, 20g pepper, 15g garlic, appropriate amount of vegetable oil, 1 teaspoon salt, 0.5 teaspoon sugar, 1 teaspoon oil, water 1 teaspoon of starch Method 1 Cut the bamboo shoots into slices, soak and wash the fungus, cut the pepper and garlic into slices 2 Heat a pot, add some oil, saute the garlic 3 cook the bamboo shoots until they are raw 4 Add the pepper 5 and Stir-fry the fungus together until 8 is cooked, add appropriate salt and sugar 7 and pour the sauce (cold water, oil, water starch) 8 into the pot until red and stir well, then it is ready to serve. Japanese tofu hot pot

Ingredients: 250g Korean kimchi; 2 boxes of northern tofu; 150g lean pork; 100g onions; 2 cloves of garlic; 2 rice spoons of Japanese chili noodles; appropriate amount of sesame oil; 1 sugar /2 salt spoon; delicious fresh soy sauce 1 rice spoon tbsp; 2 raw eggs; appropriate amount of dried shrimps; 3 oyster mushrooms; 3 green onions. Method 1. Wash all the food, first slice the oyster mushrooms and put them into the hot pot together with the dried shrimps. Add 500ml of water and bring to a boil, then simmer over low heat for 15 minutes. Strain the food and reserve the bone broth. 2. Cut all foods into necessary shapes and prepare them. 3. Pour the sesame oil into the chili noodles, stir and set aside. 4. Add the usual amount of cooking oil in the hot pot restaurant and heat over medium heat, add the onions and minced garlic and stir-fry until fragrant. 5. Then add pork and fry until cooked. 6. Add Korean kimchi and stir well. Add the well-fed bone broth and the oyster mushrooms in the stock and bring to a boil. Add northern tofu. 7. Add sugar, delicious fresh soy sauce, salt and Japanese chili noodles, and simmer over medium heat for 10 minutes. 8. Beat in the raw eggs, sprinkle with scallions and cook for another 2 minutes.