potato salad
1. Peel potatoes and carrots, cut into pieces and steam in a steamer for later use.
2. Prepare cucumber slices, shredded onions and boiled eggs.
3. Put cucumber slices and shredded onion into a bowl, sprinkle with 1 tablespoon salt, knead and squeeze out the water.
4. After the potatoes and carrots are cooked, add two boiled eggs and press them into mud with a rolling pin. If you like graininess, you don't have to press too hard. Put all the ingredients together, sprinkle some black pepper and a little salt, and squeeze the salad dressing.
5. Bring disposable gloves and grab all the ingredients and sauces evenly, and the Japanese mashed potato salad will be ready.
Baby cabbage with garlic
1. Cut the baby cabbage into eight pieces, soak it in salt water and clean it.
2. Blanch the baby cabbage in the pot and add a little salt to taste.
3. Take out the baby cabbage and put it on the plate.
4. Put a little oil in the pot and saute minced garlic and millet pepper for later use.
5. Put 1 tbsp Chili oil, 1.5 tbsp balsamic vinegar, 1.5 tbsp soy sauce, half a tbsp sugar and 3g chicken juice into a bowl and mix well.
6. Pour the juice and fried minced garlic into the doll dish and mix well to serve.
Sprite radish slices
1. Peel the radish and slice it with a planer.
2. Add millet pepper, white vinegar, sugar, a little salt and sprite.
3. Seal with plastic wrap and refrigerate for 3 hours.
Roasted Pleurotus eryngii slices
1. The Pleurotus eryngii is cleaned and cut into pieces almost three millimeters thick, which tastes best.
2. Sprinkle with salt, cumin, Chili powder, white sesame seeds and 3g olive oil.
3. Stir well and let stand for a quarter of an hour. There will be liquid oozing out. Remember to control water.
4. Put tin foil, pour it into Pleurotus eryngii and smooth it, fry it in the air at 200 degrees for 20 minutes, and turn it over halfway to avoid paste. The time to like tender taste is shortened to 10 minute.
snow lotus
1. Wash the roots of Chrysanthemum morifolium (if you are afraid of pesticide residues, soak the vegetables in water for half an hour and then clean them).
2. Boil a pot of clear water, add 2 grams of salt and 3 drops of cooking oil, blanch the Artemisia, and then take it out (because the Artemisia I use has a fresh taste and thin leaves, which is easy to taste).
3. Blanch the water and put it on the plate for later use.
4. Prepare sauce: 1 tbsp oyster sauce, 2 tbsp light soy sauce, and add 1 tbsp water to make sauce.
5. Add 1 tbsp oil to the pot and saute minced garlic.
6. Pour in the prepared sauce and turn on the fire.
7. Finally, the sauce is poured on the Chrysanthemum morifolium, which perfectly preserves the nutritional value of the Chrysanthemum morifolium, and is not only green in color but also better absorbed by the human body.
Tiger green pepper
1. Clean up the green peppers. I was afraid of spicy, so I removed the green pepper seeds and the tendons inside.
2. Put 1 tbsp of oil in the pot, add green pepper in the pot and stir fry, and squeeze with a spatula.
3. Stir fry until it turns yellow and peels, stir fry garlic with the remaining oil and continue to stir fry.
4. Prepare juice: 1 tablespoon of half-cooked soy sauce, 1 tablespoon of vinegar, a little salt, 1 tablespoon of half sugar, and then pour some water.
5. Pour in the juice and stir-fry over high heat.
Lettuce and eggs
1. Wash the lettuce and put it in a bowl.
2. Peel and shred onions
3. Beat the eggs, add some salt and water, and beat well with an egg beater.
4. Add 2 tablespoons soy sauce 1 tablespoon oyster sauce, 2 tablespoons vinegar, millet, spicy white sesame seeds and garlic, a little sesame oil 1 tablespoon Chili powder and mix well.
5. Heat the oil in the pan, pour in the egg liquid, and spread it out with chopsticks when the surface is slightly solidified.
6. Add shredded onion, scrambled eggs, drizzle with small sauce and catch well.
saucer
1. Broccoli is broken into small pieces, washed, blanched in boiling water for about 2 minutes, supercooled in cold water and drained.
2. Soak the dried fungus in water for later use.
3. Pour a little oil into the pot, add minced garlic, shredded ginger and dried peppers, and stir-fry the chicken breast until cooked.
4. Pour in broccoli and fungus and stir fry.
5. Add 1 spoon chicken essence and 1 spoon salt to taste.