Oil-flavored cucumber

Ingredients: One pound of tender cucumber, half a pound of cooking oil (one tael of oil consumption), ten peppercorns, two chili peppers, and half a green onion

Ginger shreds Two qian of white sugar, three qian of vinegar, two qian of refined salt and five qian of refined salt

Preparation method: Wash the cucumber, cut off both ends on the table, cut into two halves and remove the flesh.

Also cut into 1-minute diagonal strips when standing upright. The depth of the knife is half of the cucumber. Do not cut through, and then cut into inch-long sections;

Wash the peppers and use a straight knife. Cut into thin strips. Then put the wok on high heat, pour in oil and pour it until it is cooked.

Fry the cucumber until it turns green, then take it out and place it on the plate with the hundredth side facing up. Leave a little oil in the pot, fry the Sichuan peppercorns until they are charred and take them out.

Then add onion, ginger, chili shreds and various seasonings, mix it into juice, and pour it on the cucumber.

Features: Green, crispy, and unique.

Soaked mung bean sprouts

Ingredients: Two pounds of mung bean sprouts, five qian of salt, five qian of pepper oil, five qian of shredded green onions, one qian of ginger, three slices of coriander, two stalks of vinegar, and three qian of vinegar

Preparation method: Pick and wash the mung bean sprouts, put them into boiling water for a while, remove them and drain them.

Sprinkle with salt, vinegar and green cabbage leaves, mix well and serve on a plate. Finally, add onions, ginger, coriander, and pepper oil.

Features: Crispy and delicious, easy to make.

Spicy cabbage

Ingredients: Chinese cabbage, two kilograms of dried red pepper, four ginger, three qian of white sugar, two qian of soy sauce, five qian of sesame oil, five qian of refined salt and eight qian of refined salt

Preparation method: Peel off the outside of the cabbage and wash it, cut it into three-thirds thick slices with a straight knife, add salt and mix well, pickle and remove,

rinse off the salt with cold water and dry it , put it in the basin. Then dissolve the sugar, vinegar and soy sauce and pour it on the cabbage.

Cut two chili peppers and ginger into shreds and sprinkle them on the cabbage.

Then use sesame oil to fry the other two. Fry the dried chilies until they turn yellow. Pour them into a basin and let them simmer for ten minutes.

Features: Spicy, crispy and refreshing, suitable for both wine and rice.

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Preparation method: Wash the cucumber, split it into two halves with a knife and remove the pulp, cut it into eight long sections with a straight knife, sprinkle with salt, and marinate for ten minutes to dry.

Stir together the soy sauce, vinegar, sugar, and refined salt. Cut the chili into shreds, cut the green onions and ginger into shreds and put them on top.

Heat the chili oil and put it on the chili shreds. Use a plate to cover it for a while.

Features: Sweet, spicy, sour, and nutritious.

Shredded kelp

Ingredients: One kilogram of water kelp and five taels of refined salt, five qian of pepper oil, five qian of green vegetables, three stalks of vinegar, three qian of shredded green onion, one qian of ginger and three slices

< p>Preparation method: Wash the kelp, cut into thin strips, blanch it in boiling water, remove and dry it, sprinkle with refined salt and shredded green vegetables, mix well and serve on a plate,

Finally add onions and ginger , pour vinegar, heat the pepper oil and serve.

Features: The silk is long and fragrant, with a unique flavor.

Three-flavored cabbage

Ingredients: Two pounds of cabbage, four pounds of red pepper, four pounds of sugar, five dollars of refined salt, five dollars of vinegar, five dollars of pepper oil, five dollars of shredded green onions, one pound of shredded ginger, three slices of soy sauce, two dollars of MSG Ten pieces

Preparation method: Remove the yellow and rotten leaves from the cabbage, remove the roots and wash them, cut them into three-thirds wide and eight-eighth length pieces with a straight knife,

blanch them in boiling water Remove when cooked and let cool to dry. Cut the pepper into thin strips and set aside. Sprinkle with refined salt and mix the cabbage well.

Heat the pepper oil in a pot and add shredded chili pepper, shredded green onion, shredded ginger, Add sugar, soy sauce, MSG and other seasonings and serve.

Features: red and white, spicy and multi-flavored.