Practice steps:
1. Soak the fungus in advance and wash the peas. Peel and wash lotus root and carrot.
2. Slice the lotus root, put it in clear water, add a few drops of vinegar, so that the color of the lotus root will not be oxidized to black, cut the carrot into diamond pieces, and cut the garlic into powder.
3. Add water to the pot to boil, add a little salt and a few drops of oil, and blanch peas, lotus root slices, fungus and carrot slices in the pot. After the water is boiled, take out the dishes together. When blanching, adding a little salt and a few drops of oil to the water will make the color of vegetables more vivid.
4. Immediately put it in cold water to cool the ingredients quickly, take out the ingredients and drain them, and put them in a big bowl for later use. The blanched ingredients should be put into cold water immediately and cooled quickly, so as to keep the crispy taste of the ingredients and not change color.
5. Add oil to the pot and heat it. Add pepper and fry over low heat. Fry the pepper until it is slightly burnt. Remove the pepper.
6. Pour the fried pepper oil into a large bowl filled with ingredients, then add sesame oil, salt, a little sugar and monosodium glutamate, mix well and serve. A plate of four-color cold dishes with good color and fragrance is ready.
Materials required for hand-torn bibimbap: cucumber 1 root, tomato 1 piece, half an onion, 2 dried bean curd, fungus 1 piece, coriander 1 piece, proper amount of oil and salt, sesame oil 1 tablespoon, 5-6 dried peppers and sugar.
Practice steps:
1. Prepare the required materials, wash the cucumber and tomato, soak the fungus in advance, soak the dried fungus in cold water for 3-4 hours, fully soak the fungus, remove the root of the soaked fungus, and then tear it into small flowers.
2. Tear the dried bean curd into pieces by hand, put the cucumber on the cutting board, pat the cucumber with the back of a knife, cut a knife in the middle, and then cut the cucumber into sections with an oblique knife. The purpose of filming is to make the cucumber fully broken, so that it tastes better when stirred.
3. Tear the onion into pieces by hand, pass through the top of the tomato, put it in a container, pour boiling water on it, and the skin of the tomato will expand, so it is easy to peel off the skin of the tomato and then cut the tomato into pieces.
4. Cut the coriander, cut the dried pepper in half, and cut the pepper seeds into pieces. Garlic is an indispensable seasoning in this cold salad, which can improve the taste. Eating garlic also has bactericidal effect.
5. Add water to the pot and boil it. After the water boils, add the dried bean curd and blanch it for 2-3 minutes, and cook the dried bean curd until it becomes soft. Take out the dried bean curd and cool it in cold water. Take it out and squeeze it out with your hands for use.
6. Boil the water in the pot again and blanch the fungus for 1-2 minutes. Take out the auricularia auricula, put it in cold water, remove it and drain it for later use.
7. Add oil to the pot. It doesn't matter if there is a little more oil. The next step is to fry Chili oil. Add cold oil and stir-fry peanuts over low heat. Stir-fry peanuts with low heat. Take it out and let it cool for later use. Stir-fried peanuts should be stir-fried with a small fire, and the fire is easy to fry, and the inside is not ripe.
8. Heat the oil in the pan a little, and stir-fry the dried Chili. To master the oil temperature, don't fry dried peppers. Dried Chili peppers will taste bitter if fried too much.
9. Put cucumber, dried bean curd, onion, auricularia, coriander and tomato into the basin together, then add seasonings: fried Chili oil, sesame oil, salt, sugar, rice vinegar, aged vinegar and soy sauce, and stir evenly with chopsticks from bottom to top. Add peanuts and mix well, so that this cold salad is ready. Just take it out and put it on a plate. This cold salad should be eaten and mixed now, not for a long time, otherwise the taste will become worse, not crisp and tender, and it will lose its nutrition.
Cold dish ingredients: 2 cucumbers, carrots 1 root, 3 dried tofu, vermicelli 1 root, cabbage heart 1 root, coriander 1 root, 3 cloves of garlic, 2 tablespoons of sesame oil, Chili oil 1 tablespoon, appropriate amount of salt, etc.
Practice steps:
1. Prepare the required materials, wash the ingredients, peel and wash the carrots, and choose the heart of the Chinese cabbage, which is crisp and tender.
2. Cut the dried bean curd in half along the length, then stack it together and cut it into filaments.
3. Boil the pot with water, add the vermicelli and cook until soft, and the time should not be too long. Soak in warm water, boil the water in the pot, then add the dried bean curd to boil for 1 min, take it out, put it in cold water, and take it out with clear water for later use.
4. Slice the cucumber and shred it.
5. Cut carrots into filaments, because carrots taste hard, so cut carrots into filaments, not too thick, cut parsley into small pieces, and chop garlic.
6. Peel off the leaves of the Chinese cabbage, wash them with warm water, drain the water, cut the thick part of the Chinese cabbage into 2 pieces with a blade, and then cut the Chinese cabbage into filaments horizontally with a top knife.
7. Put shredded cucumber, shredded carrot, dried bean curd, shredded cabbage, vermicelli, coriander segments and minced garlic into a basin, and then add seasoning, salt, sesame oil, Chili oil, white sugar, rice vinegar, aged vinegar and soy sauce.
8. Stir quickly and evenly with chopsticks from bottom to top, then take it out and put it on a plate. After mixing, it is slightly salty, slightly spicy and sweet and sour.
Nut spinach required materials: half a catty of spinach, peanuts 1 bowl, 3-4 millet peppers, appropriate amount of oil and salt, 3 cloves of garlic, seafood soy sauce 1 spoon, balsamic vinegar 1 spoon, half a tablespoon of sugar and appropriate amount of cooked sesame seeds.
Practice steps:
1. Spinach should be washed selectively, and roots should be avoided when eating spinach in spring. Spinach roots belong to the category of red food, so it's a pity to throw them away. In spring, spinach roots are rich in nutrition, containing cellulose, vitamins and minerals, but not fat.
2. Add water to the pot to boil, add a little salt, drop a few drops of oil, blanch the spinach for 2-3 minutes until the color turns dark green, and take out the spinach. Spinach is easy to cook, don't blanch it, just blanch it to dark green, it tastes terrible.
3. After the spinach is taken out, immediately put it in cold water and cool it quickly. Take out the spinach, squeeze it dry by hand, and then cut it into sections for later use.
4. Crush garlic, cut it into pieces, and cut it with a millet spicy oblique knife, or cut it with dried pepper.
5. Add oil to the pot, put more oil, stir-fry peanuts under cold oil until the peanuts are crisp and fragrant, and take them out to cool.
6. Heat the remaining oil of the fried peanuts to smoke, pour the hot oil into a bowl filled with millet and sesame seeds, and fry until the fragrance is overflowing.
7. Pour pepper and oil into a large bowl filled with spinach, then add sesame oil, salt, seafood soy sauce, balsamic vinegar, white sugar and minced garlic, stir well, then add fried peanuts, stir well, and a plate of fresh and delicious nut spinach is ready.
Materials required for shredded pork in Xinjing sauce: 200g tenderloin, 3-4 pieces of dried bean curd, scallion 1 root, coriander 1 root, half a carrot, appropriate amount of oil, salt, sweet noodle sauce 1 bag, half a teaspoon of white pepper, half a tablespoon of cooking wine,
Practice steps:
1. Prepare the required materials, peel and wash carrots, wash coriander, and choose pork tenderloin, which tastes tender.
2. First cut off the fascia of tenderloin, then slice it, finally shred it, put it on a plate, add white pepper, cooking wine, half a spoonful of starch, grab it evenly, size the shredded pork, and then add 1 tablespoon of oil to grab it evenly, so that the fried shredded pork is tender, not fishy and not firewood, and the shredded pork does not stick to the pan when frying.
3. Cut the scallion into sections, then shred the scallion sections and cut the carrots into filaments. The shredded carrot should be thinner, the thick shredded carrot tastes hard, and the parsley should be cut into sections.
4. Mix the three shreds together and mix well. Dried beancurd Cut the dried beancurd in half, put it in a large bowl, pour in hot water and scald it for a few minutes. This will make the dried tofu soft and delicious, but it will not harden. Take out the dried bean curd and drain.
5. Take a piece of Zhang Qian tofu and spread it on the chopping board. Put the three kinds of mixed silk on one end of the dried tofu, pinch the edges with both hands, and roll it inward together until the tofu skin is rolled into a tofu roll. Roll the silk inside, tightly and loosely, and it is easy to spread when cutting.
6. Cut the rolled dried tofu roll into sections about 4 cm long with an oblique knife. The ends of the cut materials can be mixed in the basin and used continuously without waste. Circle the cut segments and put them on a plate for later use.
7. Heat oil in a pan, add chopped green onion and Jiang Mo and stir-fry until fragrant, then add shredded pork, stir-fry the shredded pork over low heat, and the color of the shredded pork turns white.
8. Add the sweet noodle sauce, stir well, add a little water, bake for 1-2 minutes, bake the shredded pork to taste, add a little water starch, heat until the soup thickens, and turn off the heat.
9. Put the shredded pork in a small bowl, put it in the middle of the dish with the dried tofu roll, and eat the dried tofu roll with the shredded pork. A delicious shredded pork with new Beijing sauce is ready.
Materials required for mixing jellyfish with Chinese cabbage: pickled jellyfish 1 kg, Chinese cabbage 1 piece, carrot 1 piece, appropriate amount of salt, onion 1 piece, garlic 3-4 pieces, 2 tablespoons of seafood soy sauce, 3 tablespoons of aged vinegar and sugar 1 piece.
Practice steps:
1. Clean the jellyfish head, soak it in clear water for several hours, remove part of the salty taste, peel off the leaves of Chinese cabbage, rinse it, and drain the water for later use.
2. Slice the jellyfish head along the jellyfish petals with a knife, then soak it in clean water for 1-2 hours, and change the water for 1-2 times to remove the salty taste.
3. Add water to the pot, heat it to the edge of the water, about 80 degrees, add the stinger for half a minute, and immediately take out the stinger.
When scalding jellyfish head with hot water, the water temperature should not be too high, just about 80 degrees. The higher the water temperature, the bigger the jellyfish head shrinks, the more it drains, and the taste becomes old and tough, and it is not brittle.
4. After taking out the stinger, quickly cool it in cold water, take out the stinger and drain the water for later use.
5. Shred cabbage and carrots and put them in a pot.
6. Shred green onions, chopped garlic, and cut millet into Chili rings.
7. Add salt, sugar, mature vinegar, seafood soy sauce, minced garlic and sugar and mix well with chopsticks.
8. Add the thorns, stir well with chopsticks, serve out and sprinkle with pepper rings.