Ingredients: radish, coriander, millet pepper and garlic.
Exercise:
1, radish need not be peeled, you can sprinkle a little salt and rub it repeatedly for a while to wash it, then cut the radish into thin slices, put it in a pot, add a proper amount of sugar, grab it evenly and put it in the water for 30 minutes.
2. Prepare a proper amount of garlic and cut it into minced garlic, cut the millet into rings, cut the parsley into sections, wash and slice the radish, then pour the radish juice into a big bowl, add minced garlic and red pepper, salt and balsamic vinegar, which is very delicious, sesame oil and Chili oil. Finally, add parsley, stir well, and serve.
Ingredients: peas, red peppers, yam, corn, fungus, garlic and shallots.
Exercise:
1. Wash peas, peel red pepper and yam and cut them into horseshoe slices, corn kernels, pickled fungus and garlic slices, and cut shallots into sections.
2. Boil water in the pot, add some vegetable oil, pour in boiled water of peas, yam and corn 15 seconds, scoop up cold water, then pour in boiled water of fungus for 30 seconds, and scoop it up for use.
3. Put oil in a hot pan, add onion and garlic and stir-fry until fragrant, then pour all the ingredients and stir-fry with the highest fire. Add salt and continue to stir-fry until the taste is good, then take the pan and put it on the plate.
Ingredients: sour beans, pork, garlic, green garlic seedlings, dried peppers.
Exercise:
1, first soak the sour beans in water to wash off the sour taste, wash and cut into pieces, then cut a little minced meat and chop the garlic seedlings.
2. Then put the sour beans into a hot pot and fry them with medium and small fire.
3. Put oil in a hot pan, add minced meat and stir-fry until fragrant, add dried chili, stir-fry minced garlic, add a little soy sauce, add a little soy sauce and pepper, add garlic leaves and stir-fry quickly until fragrant, and then take out the pan.
Ingredients: Flammulina velutipes, ham, vermicelli, ginger, garlic, millet pepper and shallots.
Exercise:
1. First, tear off the Flammulina velutipes and clean it. Prepare a handful of vermicelli, soak it in warm water, cut a little ham, add a little garlic and crush it with a blender.
2. Heat the oil in the pot and pour in the garlic. Stir-fry garlic with medium fire, then add salt, sugar, oyster sauce and soy sauce to continue to stir-fry until fragrant.
3. Soak the vermicelli, cut it into small pieces, drain the water and spread it on the plate, then spread the Flammulina velutipes and shredded ham, then spread the Flammulina velutipes with 1 layer, and then add the fried garlic sauce.
4. Boil the water in the pot, put it in a steamer, cover it and steam it for 10 minute, then take it out after the Flammulina velutipes are cooked, sprinkle with steamed fish soy sauce, sprinkle with chopped green onion, and finally sprinkle with hot oil to stimulate the fragrance. You can eat it.
Ingredients: kelp, green onion, coriander, red pepper, garlic, dried pepper.
Exercise:
1. Wash kelp, cut it into filaments and put it in a pot, cut coriander into sections, and shred onion, red pepper and garlic into minced garlic.
2. Boil the water in the pot and pour the kelp into the water. Boil for two minutes, take it out and cool it in cold water. Then drain the water and put it into the basin.
3. Add coriander, shredded onion and minced garlic. Pour a little oil into the pot, add a little pepper and stir-fry until fragrant, then take it out and turn off the heat. Add dried shredded chili, heat for a few seconds, pour it on minced garlic, then add salt, chicken essence, sugar, soy sauce, aged vinegar and sesame oil, and stir well to serve.
Ingredients: green pepper, black lobster sauce, garlic, sugar.
Exercise:
1, first clean the pepper, remove the pepper core and drain the water, then pat the pepper with a knife, which tastes better, then pat the garlic and cut it into garlic granules.
You don't need to put oil in the hot pot. Pour the pepper into the fire and flatten it. Press the pepper with a spoon and cover it with tiger skin. Smell the spicy taste and put it in the pot for use.
3. Reheat the pot, put the oil into the minced garlic, add a spoonful of black fermented soybean, stir-fry the pepper evenly, add salt, white sugar soy sauce and aged vinegar, stir-fry until it tastes good, and then stir-fry it evenly to serve.
Ingredients: lotus root, onion, ginger and red pepper.
Exercise:
1, it is best to buy nine-hole white lotus root, then peel and slice it and put it in a basin. Pour in the right amount of water, remove the starch from the lotus root, add water, and soak in the right amount of white vinegar for ten minutes, so that the lotus root slices are more brittle.
2. Cut half a red pepper into diced peppers, slice ginger, then mix with a bowl of juice, a spoonful of salt, two spoonfuls of sugar and two grams of starch, add a proper amount of white vinegar, and then add water and stir evenly for later use.
3. Boil the water in the pot, pour in the lotus root slices and fry until translucent. Put the oil in a hot pan, pour it into Jiang Mo, stir-fry the lotus root slices evenly, then pour in the prepared juice, stir-fry the chili peppers evenly with high fire, collect the juice a little, then take it out of the pan and put it on a plate. Sweet and sour crispy lotus root slices are ready.
Ingredients: Chinese cabbage, shallots, garlic and dried peppers.
Exercise:
1, Chinese cabbage washed and dried. Then cut the stem into pieces and put it in a big bowl, and put a spoonful of salt to catch it evenly. Marinate for a while to kill the water in the cabbage stalk. The leaves of Chinese cabbage were torn to pieces.
2. Juice: Add appropriate amount of soy sauce, balsamic vinegar, salt, chicken essence, sugar, a little spicy and fresh, and corn starch and mix well.
3, small materials: garlic slices, onion slices, dried Chili slices. Slice the fat and put it on a plate.
4. Add a little oil to the pot, add fat and stir-fry lard, then remove the oil residue, and then add onion, garlic and dried pepper to stir-fry the fragrance. Then add cabbage stalks and stir-fry evenly until broken. Add cabbage leaves and stir-fry until soft, then pour in the prepared juice and stir-fry evenly.
Ingredients: potatoes, carrots, vermicelli, coriander, white sesame peanuts, shallots, garlic and red peppers.
Exercise:
1. Peel potatoes, shred them with silk, put them in clean water, wash off the starch on the surface, and then take them out and control the water for later use. Carrots are also twisted into filaments.
2, juicing: garlic is cut into minced garlic, shallots are cut into chopped green onion, red peppers are cut into rings, put in a bowl, then two spoonfuls of cooked sesame seeds, put some Chili noodles, and pour the Chili oil burned in advance to stimulate the fragrance. Add two spoonfuls of soy sauce, two spoonfuls of balsamic vinegar, one spoonful of steamed fish black soybean oil, a little sesame oil to enhance fragrance, and stir well with proper amount of salt.
3. After the water in the pot is boiled, add a spoonful of salt, soak a handful of soft vermicelli in advance, cut it twice with scissors, cook it for about 10 second, take it out and drain it with cold water. After the water in the pot is boiled again, add some white vinegar, blanch the shredded potatoes for about 40 seconds, and then blanch the shredded radishes together for half a minute. Just take it out and blanch it in cold water.
4, vermicelli shredded potatoes and radish in a bowl, put some peanuts, parsley, and then pour in the juice just adjusted, stir well and serve.
Ingredients: purple cabbage, cucumber, coriander, green pepper and millet pepper.
Exercise:
1. Remove the hard root in the middle of the purple cabbage and cut it into filaments. Then rinse it several times to remove the floating color on the surface, so it won't turn black. The taste will be crisp. Wash and dry, put in a pot, sprinkle some salt and mix well, and seal with plastic wrap 10 minute.
2, side dishes: cucumber cut into filaments, coriander only cut into sections, green pepper cut into silk, millet pepper cut into rings.
3. Boil the water and add the shredded green pepper to make it slightly hot. Pour some white vinegar into the soaked purple cabbage and mix well to prevent discoloration. Then squeeze out the water and put it in a basin. Add sugar, chicken essence, sesame oil and soy sauce, then add shredded green pepper, minced garlic, millet pepper, coriander and cucumber and mix well. Sprinkle some white sesame seeds and mix well. Serve.