Ingredients: tomato sauce, mushrooms, white vinegar, sugar, soy sauce, water starch, chicken essence and sesame oil.
Exercise:
1, heat a small amount of oil in the pot, add two spoonfuls of tomato sauce, stir-fry over low heat, add white vinegar, sugar, appropriate amount of water and a little soy sauce, hook the thin sauce and stir-fry constantly.
2. Pour in the fried mushrooms, stir well until the soup is thick, add chicken essence and sesame oil, and take out the pot (add some spicy bean paste to make it fish-flavored).
Second, cold tender tofu
Pour the boxed tender tofu into a deep dish.
Prepare sauce: 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of spicy oil, 1 tablespoon of sesame oil, (pepper powder can be saved), vinegar 1 tablespoon, 1 tablespoon of fried peanuts peeled and mashed, chopped coriander, chopped green onion and garlic. Put all the prepared sauces and ingredients into a tender tofu dish and mix well.
Third, cold eggplant
Ingredients: two long eggplants, a few parsley, minced garlic, salt, vinegar, red oil and chicken essence.
Practice: wash the whole eggplant, steam it, let it cool and tear it into small strips; Wash coriander and cut into sections; Finally, all the materials are mixed together and stirred evenly.
When steaming, put a bamboo curtain on the eggplant to avoid too much water in the steamed eggplant! )
Fourth, stewed wax gourd in oil.
Ingredients: wax gourd, ginger, soy sauce.
Practice: Peel the wax gourd, remove the pulp, and cut it into small pieces 1cm square for later use, Jiang Mo; Add a little more oil to the pan than cooking, heat it, add Jiang Mo and stir-fry until fragrant, then pour in the wax gourd pieces and stir-fry for one minute, then stir-fry over low heat for two minutes, add a little water, salt, chicken essence and soy sauce and simmer until the wax gourd is crisp and rotten.
V. Cabbage with garlic sprouts
Ingredients: Chinese kale, minced garlic and soy sauce.
Practice: remove the old leaves from Chinese kale, tear off the old tendons, wash them, blanch them and put them in a plate; Add oil to the pot, heat it on low heat, sprinkle with minced garlic and 2 tablespoons soy sauce, then turn off the heat and pour the juice on the cabbage.
Six, cold silk bath bully
Ingredients: shredded yuba, cucumber, minced garlic, salt, vinegar, sesame oil, chicken essence and shredded onion.
Practice: soak the silk yuba in hot water, then let it cool and control the moisture for later use; Shred cucumber and mix all the ingredients evenly.
Silk yuba is a kind of bean product, which tastes similar to yuba, but it is simpler and more delicious.
Seven, towel gourd vermicelli soup
Ingredients: vermicelli, towel gourd, fresh shrimp and Jiang Mo.
Practice: 1 vermicelli is soaked in advance, loofah is peeled and cut into thick slices, and fresh shrimp is peeled and dried for later use; 2 Add a proper amount of water to the pot to boil, then add Jiang Mo to boil for one minute, then pour all the vermicelli, loofah and shrimps into the pot to boil, add salt to taste, and finally pour in sesame oil.
Eight, bacon Flammulina velutipes roll
Ingredients: Flammulina velutipes, bacon, chives, Thai sweet and spicy sauce.
Practice: roll the washed Flammulina velutipes and chives with bacon, fix them with toothpicks and put them on an oiled baking tray; Preheat the oven to 200℃, roll the bacon into the oven and bake it 15 minutes, turn it over 1 twice, take it out and put it on a plate, and serve it with sweet and spicy sauce dipped in it. Very delicious.
Nine, fried rice cakes
Ingredients: rice cake strips, Korean hot sauce, onion, mushroom, salt (just put some cabbage and green pepper)
Practice: 1, onion is cut into small strips, mushrooms are cut into strips, and rice cakes are reserved;
2. add oil to the pot, heat it, add onions and mushrooms, stir-fry until fragrant, and then add a bowl of water to boil.
3. Add rice cake strips (the soup in the pot should not pass the rice cake strips) and stir fry from time to time to avoid sticking to the pot.
4. When the soup is thick, add Korean hot sauce, add salt to taste, stir slowly, and collect the soup until it is thick.
Ten, vegetarian fried auricularia auricula
1. Wash Auricularia auricula and cut into small strips. Shred cucumber, onion and garlic.
2. Then stir fry, add some oil to the pan, throw some minced garlic, stir fry and pour in fungus, add salt after stir fry, season with chicken essence, and finally pour in shredded cucumber and onion and stir fry a few times (if chopped pepper is added, the taste will be better).
Eleven, Undaria pinnatifida bean curd soup
Ingredients: Undaria pinnatifida, tofu, mushrooms, salt, white pepper, broth.
Exercise:
1, Undaria pinnatifida (not kelp) soaked, washed and cut into sections for later use; Wash the mushrooms a little and tear small pieces; Box tofu cut into squares;
2, put a little oil in the pot, heat it, throw some onions and stir-fry, then pour the broth to boil;
3. Put all the ingredients into the pot and cook for 2 minutes, add salt to taste, sprinkle a little white pepper and take it out.
Twelve, pumpkin lily steamed
Ingredients: pumpkin, a peeled fresh lily.
Practice: cut one-third of the pumpkin in half, remove the pulp, cut two-thirds of the large-petal pumpkin into large pieces and keep the shape of the pumpkin, then put it in a large bowl with the mouth facing up to ensure that the pumpkin remains semicircular; Wash the fresh lily, cut the other third into small pieces, fill two-thirds of the pumpkin with the lily, steam for 15-20 minutes, buckle out, and then pour in sweet-scented osmanthus sugar or honey.
Thirteen, double silk to lose weight
Ingredients: 500g potato, kelp 150g, onion, garlic, salt, rice vinegar, soy sauce and chili oil.
Exercise:
1, peeled and shredded potatoes, blanched in hot water, fished out and drained in cold water.
2. Kelp is also cooked, taken out, refrigerated and drained.
3. Shred onion, peeled garlic and pressed into mud.
4. Mix the above materials evenly.
Functions: calming the liver, lowering blood pressure, reducing blood lipid and preventing and treating cancer.
Fourteen, orange juice, lotus root and watermelon peel
Ingredients: 250g lotus root, 250g watermelon peel, a little orange juice, salt and sugar.
Exercise:
1. Peel off the green skin outside, remove the red pulp inside and cut into strips.
2. Wash the lotus root, scrape off the skin, cut it into pieces and soak it in a cold water basin.
3. Blanch the melon strips and lotus root slices with boiling water, remove and drain.
4. Add an appropriate amount of orange juice, salt and sugar to the melon strips and lotus root slices, mix well until the color is light yellow, and serve on a plate.
Features: moderate sweet and sour, crisp and delicious.
Fifteen, green pea paste
Ingredients: 600g fresh peas, 30g black glutinous rice.
Practice: soak black glutinous rice until cooked, and peel and mash fresh peas for later use. Add peanut oil and pea sauce to the pot and add soup to make it thick and delicious, and then serve. Sprinkle with steamed black glutinous rice and serve.
Features: salty and fragrant, with green color.
Sixteen, Chongqing spicy cabbage
Ingredients: 200g baby cabbage, 20g garlic, 20g Thai chicken juice, onion, sugar, salt and white vinegar.
Practice: First, change the washed baby cabbage into four pieces and marinate them with white sugar, salt and white vinegar for later use. Then, mix Thai chicken juice, minced garlic and delicious food into juice for later use. In addition, change the cabbage blank into a knife, put it on a plate, pour the juice and sprinkle with shredded onion.
Features: bright red color, sweet and sour, slightly spicy and delicious.
Seventeen, stunning beauty pepper
Ingredients: 200g of meat pepper, 50g of tender ginger, ginger juice, salt, monosodium glutamate, soy sauce and vinegar.
Practice: change the meat pepper into large bills, slice the ginger into a plate and soak it in ginger juice, salt, monosodium glutamate, soy sauce and vinegar for a while.
Features: hot and sour, crispy.
Eighteen, garlic pepper Agrocybe aegerita
Ingredients: fresh Agrocybe aegerita150g, ginger bean100g, garlic, green pepper and salt.
Practice: change the Agrocybe aegerita, blanch the ginger beans in boiling water, chop the garlic and green pepper, then put them in a plate, mix well and put them in a plate.
Features: Pepper is slightly spicy, crispy and delicious.
Nineteen. Cold asparagus
Practice: Wash 300 grams of fresh asparagus, peel off the old skin, then cut it into filaments, add appropriate amount of salt, sesame sauce and other seasonings and mix well, then serve.
Function: Asparagus has strong disease resistance, and no pesticides are used in the growth process. It is a real green and pollution-free vegetable. Modern pharmacological studies have confirmed that asparagus has health care functions such as regulating immune function, anti-tumor, anti-fatigue, anti-cold, anti-hypoxia and anti-peroxidation.
Twenty, cold shredded radish
Practice: Wash 300 grams of white radish first, peel off the old skin, then cut it into shreds, add appropriate amount of salt, sesame oil, monosodium glutamate and other seasonings, and mix well to eat.
Function: Radish contains a lot of cellulose, vitamins, trace elements and double-stranded RNA. Cellulose can promote gastrointestinal peristalsis and prevent constipation. Double-stranded RNA can induce human body to produce interferon and enhance human immunity.