1. Wash cucumber and soak in salt water 15 minutes. Pat cucumber into pieces with the back of a knife, cut preserved eggs into petals and chop garlic.
2. Mix all kinds of seasonings (soy sauce, salt, aged vinegar, sugar, sesame oil, chicken powder and Chili oil), put preserved eggs and cucumbers on a plate and sprinkle with minced garlic.
3. Add seasoning and serve.
Ingredients: Toona sinensis 1, tofu 1, salt 1 teaspoon, sesame oil 1/2 tablespoons.
1, Toona sinensis was washed and scalded with boiling water, and drained after turning green.
2, Toona sinensis diced, diced tofu, boiled in a boiling water pot, removed and drained (add appropriate amount of salt when simmering).
3. Put the diced tofu and chopped Toona sinensis into a large bowl, add a little salt and appropriate amount of sesame oil, and mix well.
Ingredients: spinach 900g, vermicelli 1 handful, red pepper half, almond 12, a little oyster sauce, a little sesame oil, salad oil and salt 4g.
1, cut off the roots of spinach, wash and cut into sections; Soak vermicelli in cold water; Boil a large pot of water, add spinach, add oil and salt, boil the water again, and then scoop it up and put it into the prepared cold water.
2. The scalded water of spinach continues to be used for scalding vermicelli.
3. Pick up the cooked vermicelli and spinach, drain the water, put it in a large bowl, pour in sesame oil, add oyster sauce, mix well with chopsticks, and sprinkle with red pepper and chopped almonds for decoration.
Ingredients: 50g kelp, 50g carrot, 5g coriander 1 root, 5g garlic, 0/2 tbsp balsamic vinegar, 0/2 tbsp soy sauce, 0/2 tbsp sugar 1 2 tbsp salt 1 tbsp vegetable oil.
1. Kelp is soaked in clear water in advance 1 hour. Wash carrots and shred them. Wash coriander and cut into inches. Peel garlic, chop it and put it in a small bowl. Add soy sauce, balsamic vinegar, sugar and salt.
2. Fill the pot with water, boil it, blanch it with shredded kelp and shredded carrot, take it out and put it in cold water for a shower, then take it out and drain it.
3. Put the oil in another pot, heat and saute the Chili, pour the Chili oil into the garlic while it is hot, pour the seasoning into the kelp and shredded carrot, and add the coriander and mix well.