Composition:

Chicken gizzard (appropriate amount) onion (appropriate amount) green pepper (appropriate amount) red pepper (appropriate amount)

Seasoning:

Salt (right amount) sugar (right amount) chicken essence (right amount) soy sauce (right amount) aged vinegar (right amount) sesame oil (right amount) garlic (right amount)

Exercise:

1. Wash the chicken gizzards, put them in a boiling pot, add cooking wine and pepper, and cook for about 40 minutes.

2, onions, green peppers cut into pieces.

3. Slice the chicken gizzards after cooling.

4. Put all the ingredients into the pot and add the minced garlic.

5. Add salt, sugar, chicken essence, soy sauce, aged vinegar and sesame oil and mix well.

Second, the cold bath bully

Main ingredients:

Half a catty of yuba, sesame oil 1 ml, 3 ml of soy sauce, 4 ml of soy sauce, 3 ml of oil consumption, 2 ml of balsamic vinegar, 0/0 g of garlic/kloc-0, 5 g of Chili oil.

Exercise:

1. Break the yuba short and soak it in cold water in advance.

2. Soak the yuba, remove the dry water and cut it short for later use.

3. Make a pot of water, add half a teaspoon of salt, boil it, and add yuba to soften it.

Take it out and let it pass through cold water. It must be boiling water that is too cold, so you can eat it directly without heating it later.

5. Put the supercooled cold water into a large bowl, add all the ingredients, stir well and leave it for one hour to make it completely tasty.

Third, cold cucumber

Exercise:

1. Wash the cucumber, wipe off the thorns on the skin and cut into cucumber strips with the same length and size.

2. Wash the garlic and cut it into small pieces, and cut the red pepper into small pieces.

3. Mix cold vinegar, soy sauce and chicken essence.

4. Put the cucumber strips into a large bowl, add garlic and red pepper, and pour in the prepared sauce.

5. Stir well and marinate for 3 minutes before serving.

Four, garlic white meat vegetable rolls

Raw materials:

Ingredients: 250g pork belly, cucumber 1 root,

Seasoning: 2 shallots, ginger 1 piece, star anise 1 piece, 4 cloves of garlic, cooking wine, salt, soy sauce, sugar, balsamic vinegar, chilli oil and a little cooked sesame seeds.

Exercise:

1, wash the pork belly and blanch it in a pot with cold water;

2. Continue to boil for 3 minutes to remove impurities at the end of blood;

3. Take it out and put it in a boiling water pot. Add onion ginger, star anise and cooking wine. After the fire boils, turn to low heat for about 10 minute until the meat is cooked.

4. After turning off the fire, soak the meat in the original soup for 20 minutes, then take it out, drain the water and let it cool;

5. cut the meat with a knife;

6, cucumber onion shredded;

7. Put shredded cucumber and onion on the meat slices, roll them into rolls and set them on the plate;

9. Mash garlic into mashed garlic, add salt, cold soy sauce, sugar, balsamic vinegar, sesame oil, Chili oil and cooked sesame seeds, mix into seasoning, and pour it on the white meat dish roll.

Five, cold lotus root

Exercise:

1. Wash lotus root and slice it.

2. Cut ginger and red pepper into sections for later use.

3. Boil a pot of hot water and cook the lotus root slices.

4. After cooking, the lotus root slices were too cold, and they turned white at the last time.

5. Put the lotus root into the pot with clear water and put it into Jiang Mo.

6. Add vinegar, salt, monosodium glutamate and sugar, and mix well to serve.

Six, colorful face lift

Composition:

2 face lifts, 1 cucumber, 1 carrot, 2 eggs, fungus and lean meat.

Seasoning:

Cooking wine, soy sauce, starch, salt, oil, sugar, chicken essence, sesame sauce, oyster sauce, minced garlic, minced coriander, bean paste, aged vinegar or clear vinegar.

Exercise:

1. Add 5g of cooking wine, 5g of oyster sauce, an egg white, 2g of starch and 5g of oil to pork and put it in the refrigerator.

2. Cucumber and carrot are shredded, and fungus is shredded.

3. Garlic 10g, onion 15g, ginger 10g. 30g bean paste, chilled pork.

Stir-fry the meat in the pot, and serve it when it is cooked.

5. put 5 grams of oil in the pot. When the oil temperature is 50% hot, add onion, ginger and garlic until fragrant, add bean paste and stir-fry, add a little water, sugar10g, add 5g of cooking wine and 2g of chicken powder to make juice.

6. When the sauce begins to thicken, add the shredded pork, stir fry constantly, so that the sweet noodle sauce is evenly stained on the shredded pork, turn off the fire and let it cool.

7. Fried eggs are shredded.

Mash 8.20g of garlic into mashed garlic, prepare 20g of sesame paste, add water, 5g of sesame oil, 0g of aged vinegar10g, 10g of oyster sauce10g, and 5g of salt to make juice.

9. Dish, put the shredded pork on the top of the noodle and mix with the sauce. A nutritious, spicy and delicious color face-lifting knife is ready.

Seven, red oil pig ears

Composition:

Cooked pig ears with red oil and balsamic vinegar, white sugar soy sauce, chopped green onion.

Exercise:

1. Remove the greasy part from the cooked pig ear slices and slice them.

2. Put the pig's ear strips into a small basin and pour in a spoonful of soy sauce.

3. Mix one tablespoon of balsamic vinegar and one tablespoon of sugar evenly.

4. Add another spoonful of red oil, which will make the taste richer. Finally sprinkle with chopped green onion and serve!

Eight, stir-fried lettuce with pepper oil

Composition:

Lettuce 300g, salt 1 teaspoon, sugar 1 teaspoon, 3 red peppers, pepper 1 teaspoon, vinegar 1 teaspoon, soy sauce 1 teaspoon, 2 cloves of garlic, and appropriate amount of vegetable oil.

Exercise:

1, remove the old skin from lettuce, take the tender part, peel the garlic and chop it into minced garlic; Scrape the tender lettuce into strips with a scraper.

2. Add salt, stir well and marinate for 5 minutes; Drain the water and put it on a plate.

3. Take a bowl, add minced garlic, vinegar, soy sauce and a small amount of sugar, stir well and make juice; Pour oil into the pot, add pepper and pepper and stir-fry until fragrant.

4. Pour the pepper oil into the juice while it is hot and stir well; Spread the simmered juice evenly on the lettuce strips.

Nine, spicy shredded chicken

Main ingredients:

300g of chicken breast, 4 slices of ginger, 5g of sesame sauce, 3g of Chili oil 10ml, 3g of sugar, 5g of soy sauce 10ml, 5g of pepper noodles, 5g of onion and 3ml of sesame oil.

Exercise:

1. Put the chicken breast and ginger slices in the cold water of the soup pot and cook for about 10 minutes until the meat is cooked.

2. Peel the ginger slices, wash them and cut them into pieces for later use.

3. prepare, Chili oil, pepper powder, sesame sauce.

4. Cut the onion into filaments.

5. Put the cooked chicken into the prepared ice water, so it tastes better.

6. Make sauce with soy sauce, sesame oil, sesame paste, red pepper, sugar and pepper noodles.

7. The soaked chicken is torn into uniform filaments by hand.

8. Pour the juice on shredded chicken and chopped green onion and stir well.

Ten, hot and sour crisp radish

Composition:

500 grams of radish, 3 grams of salt, 3 red peppers, 2 spoonfuls of white sugar and 300 ml of white vinegar.

Exercise:

1. Wash, peel and cut white radish;

2. Marinate with salt for about 30 minutes until the radish slices become soft. Radish water comes out, take it out and drain it;

3. Drain the radish slices and put them into a ceramic bowl, add pepper, white vinegar and white sugar, and the white vinegar should cover the radish slices;

4. soak for 3 hours and you can eat it. The specific soaking time depends on the size and quantity of radish slices.

Eleven, shallots mixed with tofu

Composition:

200g of salted bean curd, 50g of chives, proper amount of sesame oil, proper amount of salt and proper amount of monosodium glutamate.

Exercise:

1. Wash shallots, cut into pieces, and cut tofu into large pieces;

2. Steam the tofu in a steamer for 5 minutes, and then crush the cold tofu with a spoon;

3. Add chopped green onion, salt and chicken essence, pour in sesame oil and stir well.

Twelve, cold beef tendon

Composition:

Beef tendon 1000g, salt 1.5 teaspoon, pepper 1 teaspoon, star anise 3, fragrant leaves 1 slice, onion 1 root, ginger 1 root, 5 dried peppers, pepper/root.

Exercise:

1. Buy beef tendon, rinse it, dry it slightly, and rub it with salt and pepper for 20 minutes. Marinate in a water-free and oil-free basin for up to 2 days, then take it out and put it on a shelf to dry the water.

2. Put cold water in the pot, add marinated beef tendon, cook for 5 minutes, remove and rinse with hot water, and then pour out the water in the pot.

3. Add a batch of hot water to the beef pot, put the leftover seasoning into the seasoning bag and put it into the pot. Bring to a boil and turn to a low heat. Stew slowly until the beef can be tied casually with chopsticks, take it out and put it on the shelf to dry, and then cut it for half a day at most.

4. Soy sauce: sesame oil: vinegar: salt =1:1:1:0.5. Mix the sauce well, add a little chopped pepper and mix well.

5. Slice the beef, put it on a plate, sprinkle a little onion and pour in the sauce.

Thirteen, mixed with Flammulina velutipes

Composition:

Flammulina velutipes, sesame oil, salt, chicken essence, vinegar, soy sauce and coriander.

Exercise:

1. Cut the root of Flammulina velutipes, wash it and tear it into a handful.

2. After the water is boiled, blanch it.

3. After the Flammulina velutipes is cooked, put it on a plate for later use.

4. Pour salt, chicken essence, vinegar, soy sauce, sesame oil and coriander into Flammulina velutipes.

The oil in the pot is hot.

6. Put the oil down slightly and pour it on the Flammulina velutipes and mix well.

Fourteen, saliva chicken

Main ingredients:

Chicken (half) (600g) cooked sesame (1 tablespoon) cooked peanut (25g) soy sauce (4 tablespoons) shallot (1) coriander (1) garlic (2 tablespoons) pepper (1) balsamic vinegar.

Exercise:

1, put a proper amount of water in the pot, wash the chicken, and put the pot cover in cold water to cook until the chicken is cooked. (Boil for about15min)

2. Pick up the cooked chicken and soak it in cold water for use.

3. Chop the pepper and onion coriander and crush half the peanuts.

4. Take a bowl and add 4 tablespoons of soy sauce, 1 tablespoon of Chili oil, 1 tablespoon of vinegar, 1 tablespoon of sesame oil.

5. Add peanuts and sesame seeds, onions and coriander to make a fragrant sauce.

6. Take out the soaked chicken and chop it.

7. Pour the prepared sauce into the chicken pieces.

Fifteen, cold sesame spinach

Composition:

Spinach, pepper, sesame oil, balsamic vinegar, soy sauce, sugar, salt, chopped green onion, red pepper, garlic, ginger, black pepper and cooked white sesame.

Exercise:

1, add sesame oil to the pot, add appropriate amount of pepper, fry with low fire, and take out pepper;

2. Put chopped green onion, red pepper, garlic and ginger into a bowl and pour in hot sesame oil;

3. Add appropriate amount of balsamic vinegar, soy sauce, sugar and a little salt and mix well to form a sauce;

4. Add enough water to the pot to boil, and add appropriate amount of corn oil and salt for 2-3 minutes;

6, spinach drowning, take out the boiling water, squeeze out the water, add the sauce and cooked white sesame seeds and mix well.

Sixteen, cold water mother

Materials:

Jellyfish skin: 300g cucumber:1; Vinegar: appropriate amount; White sugar: a little; Salt: appropriate amount; Chili oil: appropriate amount; Sesame oil: appropriate amount;

Exercise:

1. The jellyfish is blanched in boiling water for 10 second, and drained quickly after taking out. Otherwise, the taste will become very hard.

Step 2 cut the cucumber

3. Put cucumber in jellyfish silk, add vinegar, soy sauce, sugar, salt, Chili oil and sesame oil and mix well.

Seventeen, boiled shrimp

Raw materials:

Shrimp, onion, ginger, soy sauce.

Exercise:

1. Wash the shrimps, remove the shrimps, skin and dried shrimps, and drain them for later use;

2. Add a proper amount of water, add chopped green onion and ginger slices, pour a little white wine, boil the water, and cook the shrimp until it turns red.

3. Soak quickly in ice water for a while and drain.

4. Pour seafood soy sauce into a small dish and add Japanese green mustard.

Eighteen, salt water liver tip

Main ingredients:

Pig liver (500g) Zanthoxylum bungeanum (appropriate amount) aniseed (appropriate amount) spiced powder (appropriate amount) fragrant leaves (appropriate amount)

Seasoning:

Onion and ginger (moderate amount)

Exercise:

1. Soak the bought pig liver in clear water all morning, and change the water several times in the middle.

2. Put pepper, salt and allspice powder into a wok and bake until yellow with low heat.

3. Marinate pork liver with fried pepper and salt for one night.

4. Add the right amount of water, pepper and green onion, fragrant leaves and ginger to the wok and bring to a boil.

5. Boil the pork liver and simmer for about 30 minutes, depending on the cooked pork liver.

6, slice, put some minced garlic and coriander, add some soy sauce when eating.

Nineteen, cold pork belly

Composition:

Pork tripe (350g) coriander (5g) red pepper (5g) ginger (2g) garlic (2g)

Light soy sauce (2g) bean paste (2g) salt (2g) cinnamon (1g) star anise (1g) dried pepper (2g).

Exercise:

1, prepare materials. Put ginger slices in boiling water, blanch pork belly, remove fishy smell, remove and wash.

2. Put ginger slices, minced garlic, star anise, cinnamon, pepper, dried pepper and bean paste into the rice cooker.

3. Then put the pork belly into the inner pot and add the right amount of water. Add 3 cups of water to the outer pot. Press the switch to stew.

4. After the switch is switched on, take out the pork belly and cut it into strips.

5. Mix the prepared shredded ginger, shredded coriander and shredded red pepper into the pork belly, add appropriate amount of soy sauce and salt and mix well.

Twenty, cold eggplant

Materials:

Eggplant; Green pepper; Red pepper; Onions; Garlic; Original pumping; Sesame oil; Vinegar; Salt; Warm water.

Steps:

1. Cut the eggplant into sections, steam it in a pot for 15 minutes until it becomes soft, and put it on a plate.

2. Cut green pepper and red pepper into disks, and cut garlic and onion into pieces and put them in a bowl.

3. Add soy sauce, aged vinegar, sesame oil and salt to the bowl, stir with warm water, and pour on the coded eggplant segments.