Ingredients: Flammulina velutipes, cucumber, green pepper, garlic juice, sesame oil, salt, vinegar, sugar and a little Chili oil.
Practice: wash the old roots of Flammulina velutipes, blanch the cucumber, shred the green pepper, add garlic juice, sesame oil, salt, vinegar, a little sugar and even a little Chili oil, and mix well. It is better to eat after refrigeration.
Second, lettuce in oyster sauce.
Ingredients: a lettuce, oyster sauce, onion, garlic cloves, chicken essence, salt (actually, I didn't add salt later because the oyster sauce was already salty)
Exercise:
1. Wash lettuce and tear it into large pieces by hand; Chop onion and ginger for later use.
2. Boil half a pot of water. After the water is boiled, the lettuce is slightly hot (about 40 seconds). Take out the lettuce and drain the excess water.
3. Sit on the wok, pour the oil and stir-fry the chopped green onion a little.
4. Pour in minced garlic and oyster sauce, stir-fry slowly over low heat, add a little chicken essence, stir well and pour on hot lettuce. If there is broth, you can add some broth after adding oyster sauce, and then thicken it better.
Three, banana lily tremella soup
Ingredients: dried lily, Tremella, Banana, Lycium barbarum, rock sugar.
Exercise:
1, washing and soaking dried lily; Tear the tremella into small flowers, remove the pedicels and wash them; Peel bananas and cut into small slices; Wash medlar.
2. Put the tremella into a bowl, add appropriate amount of water to the pot and steam for 30 minutes.
3. Slice lily and banana into a tremella bowl, add rock sugar, steam for 30 minutes, then add medlar and simmer for a while.
Fourth, appetizing yam.
Raw materials: Chinese yam 200g, hawthorn cake 100g, honey 10- 15g, and dried osmanthus 5g.
Exercise:
1. Mix honey and dried osmanthus in a small bowl and set aside. Peel the yam, cut it into large pieces, steam it in a pot, cut it into 0.5cm thick pieces, and let it cool.
2. Cut the hawthorn cake into pieces with the same thickness. Alternately code the cut yam slices and hawthorn cake slices, and pour sweet-scented osmanthus honey.
Edited on 2019-11-23.
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