1, cold spinach fans
Wash spinach, shred carrots, blanch separately, cook vermicelli, and let cool. Put minced garlic, a spoonful of white sesame seeds, a spoonful of Chili oil, three spoonfuls of soy sauce, two spoonfuls of vinegar, a proper amount of salt, monosodium glutamate and sugar into a bowl and stir well for later use. Prepare a vegetable mixing basin, put the blanched ingredients into the basin, add a spoonful of peanuts and a handful of coriander, and pour in the prepared juice and mix well. Serve.
2, yogurt fruit fishing
Wash and peel your favorite fruit and cut it into small pieces for later use. Pour yogurt into a container, add appropriate amount of honey and condensed milk and stir well. In a fruit container, put a layer of fruit at the bottom and pour it into a layer of yogurt, then put another layer of fruit and pour it into a layer of yogurt, and finally put the fruit on it, and a delicious and beautiful fruit fishing dish will be ready.
3. A bumper harvest of pickles
Wash cucumber, radish, lettuce and onion, cut cucumber and radish into strips, and put onion and lettuce together in a plate. Soy sauce is mixed with sesame oil, sugar and chicken essence on a plate. Just dip it in the lowered soy sauce when eating.
4, cold hand-torn chicken
Clean two chicken legs, add 1 tbsp cooking wine and appropriate amount of salt, marinate for 30 minutes, steam the chicken legs in a steamer for 20 minutes until cooked, and take them out to cool. Put minced garlic, 3 tablespoons of soy sauce, 2 tablespoons of mature vinegar, 1 tablespoon of sugar, half a spoonful of sesame oil, half a spoonful of pepper, a proper amount of salt and chicken essence into a bowl and stir until the seasoning melts. After two steamed chicken legs are cooled, tear them into small pieces and put them in a bowl. Add chopped onion, coriander and millet pepper rings, pour in the juice and mix well. Serve.
5, minced meat beans
Wash and dice the beans, wash and dice the pork, dice the millet, dice the shallots, peel and dice the garlic cloves for later use. Add hot oil into the pot, stir-fry minced meat until it becomes discolored, and add appropriate amount of soy sauce, oyster sauce and cooking wine to stir-fry until it tastes delicious. Stir-fry shallots and minced garlic in oil at the bottom of the pot, pour in beans and stir-fry until they change color, then pour in minced meat and millet and stir-fry for a while, add appropriate amount of salt and chicken essence to taste, stir-fry evenly over high heat until the beans are cooked, then take out of the pot and plate.
6, lily celery fried shrimp
Remove the head, tail and shell of prawns, wash them, add a spoonful of cooking wine, a little salt and shredded ginger, and marinate for five minutes. Boil the water in the pot, add a drop of salt and oil after the water is boiled, pour the lily into the pot and blanch it for a while, take it out and cool it in cold water, and blanch the celery thoroughly in the pot. Add shredded ginger and stir-fry until fragrant, add shrimps and stir-fry for 1 min until the color changes, add celery and lily, stir-fry evenly, pour in soy sauce, oyster sauce, salt and a little starch water, and collect the juice over high fire.
7. Steamed ribs soup bones
Put the ribs in cold water, add some ginger slices and pepper, cook for 10 minutes on medium heat, remove and control the water for later use. Add appropriate amount of oil, ginger, garlic, lobster sauce, 1 star anise and stir-fry until fragrant. Add the cooked ribs, add some shallots and stir-fry for 3 minutes. Add 3 tablespoons oyster sauce, 2 tablespoons light soy sauce, a little sugar to make it fresh, 1 tablespoon pepper, stir-fry evenly over medium heat, and take out the spices. Add half a bowl of water, cover the lid and simmer for about 5 minutes. After the soup in the pot is tightened, it can be taken out and put on the plate.
8.boiled prawns
Wipe the pan clean and heat it, put the washed prawns into the pan, stir fry directly until both sides turn red, and rely on the moisture inside the prawns to "blanch". Add a spoonful of salt to taste after about two or three minutes of medium heat, stir fry for about 1 minute to taste, then take out the pan and put it on a plate, and dip it in a dish of boiled juice.
9. Steamed hairy crabs
Add a proper amount of water to the steamer, add 2 tablespoons of cooking wine and a little ginger slices to the water, 1 root onion. Put the hairy crabs upside down on the plate, put a little ginger in the plate and put them in the steamer. After steaming in the steamer, steam for 15 minutes, not too long. After steaming, you can dip in the juice mixed with Jiang Mo and balsamic vinegar.
10, steamed turbot
Buckle the gills of fresh Duobao fish, then scrape the hard acne twice with a kitchen knife, then change it into a cross knife, add some onion, ginger, cooking wine and refined salt, and marinate for five minutes. Then put two chopsticks on the fish plate and put Duobao fish on it, so that the steamed fish will be more uniform. Then, put the Duobao fish water on the pot, steam for 12 minutes, and then stew.