Second, vermicelli mixed with cucumber as seasoning: 2 cucumber vermicelli, appropriate amount of juice: 2 garlic and scallion, appropriate amount of pepper oil, 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar and 2 tablespoons of salt. Practice: 1, cucumber cleaning and cutting development strips; 2, chopped onion and garlic; 3. Put the cucumber on the plate and soak the vermicelli on it. 4. Put the green onions and garlic into the plate, drizzle with pepper oil, add soy sauce, salt and rice vinegar and mix well; 5. Pour the juice on the vermicelli.
Third, the cold cucumber bean curd fungus production seasoning: cucumber 2 bean curd skin 2 black fungus 1 peanut kernel 1 garlic 2 millet pepper 2 soy sauce 2 spoons of mature vinegar 1 spoon salt 1 spoon method: 1, directly wash the cucumber, pat it flat, and then cut it into pieces and put it in a bowl; 2. Steamed tofu skin with warm water in advance, cut into sections for later use; Soak Auricularia auricula in warm water for 30 minutes; Advance; 3. Directly put the auricularia auricula into hot water for 2 minutes, then add the water into the bean curd skin for 30 seconds, and take it out to cool. 4. Add cooking oil to the pot, add 1 peanut to the cold oil, stir fry gradually with low fire until the color becomes dark, and take it out for later use.
5. Chop two millet peppers, cut garlic into mashed garlic, put it in a bowl, add a proper amount of star anise in the pot, stir-fry until fragrant, then immediately pour the boiled oil on the mashed garlic to arouse the fragrance, and pick out the star anise unnecessarily. Add 2 tbsps of soy sauce, 1 tbsps of white vinegar, 1 tbsps of salt and 1 tbsps of white sugar to the bowl and stir well. 6. Put the drained tremella and cucumber with bean curd skin roots together, then add peanuts and add a proper amount of fragrant lai; 7. Finally, pour in the juice and mix well, and their cold cucumber, yuba and fungus will be ready. You can enjoy it on your plate.