First, nepotism doped cucumber
Ingredients: 50g of dried Undaria pinnatifida, cucumber 1 root, rice vinegar 1 2 tbsp, salt 1 2 tbsp, sesame oil1tbsp, garlic paste1tbsp.
Exercise:
1. Wash the marinated Undaria pinnatifida, soak it in cold boiled water for 15 minutes, drain the water and cut it into small pieces.
2. Peel and slice the cucumber (if you think the cucumber skin is safe enough, you can leave it).
3. Pour cucumber and Undaria pinnatifida into a cooking basin, add appropriate amount of salt, rice vinegar, sesame oil and garlic paste, stir well, and put into cold dishes.
Second, bitter gourd scrambled eggs
Ingredients: bitter gourd 1 piece, 2 eggs, garlic 1 piece, 4 dried peppers, 2 tbsp vegetable oil, 5g salt.
Exercise:
1, bitter gourd pulp, cut into sections, and then cut into thin slices, cross-cutting and vertical cutting can be done.
2. Blanch the cut bitter gourd in boiling water for 30 seconds to 1 min, and then take it out. The blanching time depends on your favorite taste.
3. Cut the dried chili into filaments, chop the garlic, heat the vegetable oil until it smokes slightly, pour in the broken eggs and stir fry.
4. Next, put the scrambled eggs aside, add garlic and shredded pepper and saute until fragrant.
5. Pour the blanched bitter gourd, stir fry evenly, and add salt before taking out the pot.
Third, peach kernel and bitter chrysanthemum
Ingredients: Bitter chrysanthemum 300g, walnut 100g (dry), salt 1/2 teaspoons, sugar 1/3 teaspoons, vinegar 1 teaspoon, olive oil 1/2 tablespoons, and soy sauce/kloc-0.
Exercise:
1. Remove the yellow leaves from the bitter chrysanthemum, wash it, knead it into sections, and peel the walnut kernel (if you use dried walnut kernel, soak it in water for half a day before peeling it).
2. Put the salt, sugar, soy sauce, vinegar and olive oil into a bowl and mix well.
3. Put walnuts and bitter chrysanthemum into a bowl. When eating, pour the cold sauce and mix well.
Fourth, braised wax gourd.
Ingredients: 300g wax gourd, chives 1 root, 5g light soy sauce, 5g dark soy sauce, 3g salt, 3g sugar and 2 tbsps vegetable oil.
Exercise:
1. Peel the wax gourd and cut it into thin slices (peel more wax gourd, preferably remove the green stems, otherwise the hardness will affect the taste).
2. After the vegetable oil pan is hot, add the wax gourd and stir fry until the corners of the wax gourd are slightly yellow.
3. Add soy sauce, soy sauce, salt and sugar, and appropriate amount of water, cover the pot and cook for about 10 minutes (don't add too much water, the wax gourd itself will come out).
4. After the melon is cooked and tasted, the juice is collected by fire, and the formula of chopped green onion is sprinkled before the pot is taken out.
Five, fruit vinegar lotus root slices
Ingredients: lotus root 1 knot, medlar 15 capsules, 200ml of apple vinegar and 200ml of purified water.
Exercise:
1. Peel the crispy lotus root, cut it into even slices, soak it in clear water, boil the water in the pot, and blanch the lotus root slices for 2 minutes.
2. Soak in cold water and pour the fruit vinegar into the container.
3. Add proper amount of purified water and stir well.
4. Add lotus root slices, cover the container and refrigerate for 2 hours.
5. Wash the medlar while waiting and decorate it before eating.
Six, cold lettuce and bamboo shoots
Ingredients: 2 lettuce, 2 tablespoons rapeseed oil, 1 teaspoon salt, and half a teaspoon monosodium glutamate.
Exercise:
1. Shred lettuce and bamboo shoots and marinate with salt for 30 minutes.
2. Juice lettuce and bamboo shoots and put them in a dish with a small amount of monosodium glutamate on the surface.
3. Put the vegetable oil in the pot until it is hot.
4. Pour boiling oil on the surface of lettuce and bamboo shoots, and then mix well with chopsticks to eat.
Seven, fried spinach with shrimp skin
Ingredients: spinach 400g, shrimp skin 1 1 handful, garlic 2 cloves, salt 1 1 teaspoon, chicken essence 1 1 teaspoon, vegetable oil and water.
Exercise:
1. Wash spinach, soak it in light salt water for 15 minutes, remove all leaves from roots, scrub stems and control moisture.
2. The garlic cloves are pressed into mud with a garlic press, and the shrimps are washed with clean water to control the moisture.
3. Stir-fry garlic in the pot, add shrimp skin and stir fry, and then add spinach to control moisture.
4. Stir the spinach quickly until it becomes soft, sprinkle with salt and chicken essence, and stir well to serve.
Eight, shredded pork with green bean sprouts
Ingredients: 350g mung bean sprouts, 50g pork (lean meat), 2 peppers, 3 cloves of garlic, 15 peppers, 2 tablespoons of vinegar, 2 tablespoons of peanut oil, corn starch 1/2 tablespoons, soy sauce 1/2 tablespoons, 2 tablespoons of salt and sugar 1.
Exercise:
1. Soak mung bean sprouts in salt water for 20 minutes, then take them out and control the water for later use.
2. Slice garlic, shred peppers for later use, and shred lean meat after thawing.
3. Add half a spoonful of salt, half a spoonful of soy sauce and a little corn starch to the cut shredded pork and grab it evenly for later use.
4. Put a proper amount of peanut oil into the pot, add a spoonful of sugar after the oil is hot, and turn to low heat to stir fry the dark brown sugar foam.
5. Add the marinated shredded pork, turn to high heat, quickly spread the shredded pork, stir-fry until the color is the highest, and take it out for later use.
6. Stir-fry the pepper granules with the residual oil at the bottom of the pot, and then pick out the pepper granules. Add garlic cloves and shredded peppers and stir-fry until fragrant.
7. Add mung bean sprouts and stir fry. After the mung bean sprouts are cut off, add the shredded pork fried in the second step and stir well.
8. Add 1.5 tablespoons of salt and 2 tablespoons of vinegar to taste. Stir-fry the mung bean sprouts until they are tasty, then turn off the heat and take out the pot.