In fact, most people can't resist the temptation of food in our life, and there are all kinds of food in life. Different foods also have many different methods. The following dried incense and what kind of cold food are delicious.

What's delicious about dried Hunan and Jiangxi and cold salad? 1 Luonan Gan Xiang Gan

1, dried fragrant slices, blanched, removed and drained. Load the plate.

2, salt, vinegar, soy sauce, Chili oil and dried incense.

Stir-fried shredded green pepper

1, green bell pepper shredded, dried and shredded.

2. At the same time, blanch and cool, add sesame oil, salt and sugar and mix well.

Spicy dried leek

1. Dice dried herbs and soak them in boiling water for half an hour. Take out and drain.

2. Shred red peppers and leeks.

3. Take a large bowl, add shredded red pepper, chives, dried shredded incense, salt, monosodium glutamate, soy sauce and sesame oil and mix well.

What's delicious about dried coriander and cold dish? 2 Share the eight vegetarian dishes of dried coriander, including stir-fried dishes and cold dishes, which are supplied in summer.

Materials required for stir-frying dried coriander: 2 slices of dried coriander, half a catty of coriander, 2-3 slices of millet, proper amount of oil and salt, 2 cloves of garlic, oyster sauce 1 spoon,

Practice steps:

1, pick the celery leaves, wash the celery, and then cut the celery into sections. Don't throw away celery leaves. They are also very nutritious. Can be boiled, can spread eggs, can also be delicious cold dishes.

2. Cut each piece of dried incense into four pieces, and then cut the dried incense into strips.

3, millet spicy oblique knife cut into sections, garlic cut into pieces.

4. Add water to the pot and bring to a boil. Add dry perfume. After the water is boiled, boil for 1-2 minutes. Boil the fragrant rice until it is soft. Take out the dried fragrant rice and drain it for later use.

5. Boil the water in the pot again, add a little salt, blanch the celery until the color turns dark green, remove the celery and put it in cold water to cool, remove and drain. Adding a little salt to the water when blanching celery will make the color of celery greener. After blanching and cooling in cold water, the taste of celery can be kept more crisp and tender, and the color will not turn yellow.

6. Add oil to the pot and heat it. Add garlic slices and millet and stir-fry until fragrant.

7. Add dried coriander and stir-fry for 1 min, then add celery and oyster sauce, stir-fry quickly and evenly over high fire, turn off the fire and serve. Stir-fry a plate of celery with good color and fragrance.

Materials required for frying dried mung bean sprouts: half a catty of mung bean sprouts, 2 pieces of dried mung beans, 2 peppers, proper amount of oil and salt, onion 1 segment, and 2 cloves of garlic.

1. Prepare the required materials and wash the bean sprouts.

2. The pepper is pedicled and seeded, then shredded, the dried fragrant pepper is cut into 4 pieces, and then cut into strips.

3. add water to the pot to boil, and then add the incense to dry it. Boil and cook for about 1 min, take out the dried fragrant rhizome, drain the water for later use, and blanch it in water before frying. The fried dried bean curd is soft and fragrant, not hot, dry and hard.

4, add oil to the pot and heat it, add chopped green onion and garlic slices to stir fry, then add mung bean sprouts to stir fry, stir fry mung bean sprouts until they are broken, and put them in a hot pot to stir fry quickly, so that vitamin C is less damaged.

5. Add dried and shredded peppers, then add salt, stir fry quickly and evenly over high fire, turn off the fire and serve.

Materials required for stir-frying Chinese cabbage with fragrant dry powder strips: half a cabbage, 2 slices of dried coriander, vermicelli 1 root, 2-3 millet spicy, proper amount of oil and salt, onion 1 slice, ginger 1 slice, 2 cloves of garlic, 2 tablespoons of light soy sauce,

1, the vermicelli should be soaked in advance, add water to the pot to boil, add vermicelli to cook, cook vermicelli until it becomes soft, then soak it in warm water for about half an hour, and soak the vermicelli until there is no hard core.

2. Cut citron into strips, millet into pepper rings, onion into chopped green onion, minced ginger and sliced garlic.

3. Peel off the leaves of cabbage, rinse them with clear water, then drain the cabbage and cut it into shreds.

4. After the vermicelli is soaked, take out the vermicelli, drain it, put it in a container, add 1 tablespoon oil and mix well, then add 1 tablespoon soy sauce and mix well. After the vermicelli is soaked, add oil and mix well, so that when the vermicelli is fried, the vermicelli will not stick to the pot or stick to a ball. This is the trick of frying vermicelli.

5, add water to the pot to boil, add dry perfume, cook the dry incense for a few minutes, cook until the dry incense becomes soft, remove the dry incense and drain the water for later use.

6. Heat oil in a pan, add chopped green onion, Jiang Mo and garlic slices to saute until fragrant, then add shredded Chinese cabbage and stir-fry until the cabbage turns dark green.

7. Add the millet spicy, vermicelli and dried incense, add a little salt and 1 tbsp soy sauce, stir fry together until the vermicelli becomes transparent, turn off the heat and serve.

Materials required for stir-frying dried fragrant herbs: 2 slices of dried fragrant herbs, 3 peppers, 3-4 millet peppers, appropriate amount of oil, onion 1 slice, ginger 1 slice, 2 cloves of garlic, oyster sauce 1 spoon, soy sauce 1 spoon, and appropriate amount of water starch.

1, cut a large piece of dried incense into 4 parts, and then cut the dried incense into strips.

2, green flowers, ginger minced, garlic sliced, pepper and millet spicy oblique knife to cut the pepper ring.

3. Add water to the pot to boil, add dried fragrant beans, and blanch for about 1 minute after boiling. Take out the dried fragrant beans, drain the water for later use, and blanch them more before frying them. The fried dried bean curd is soft and fragrant, not boiled, but hard.

4. add oil to the pot and heat it. Add chopped green onion, Jiang Mo and garlic slices until fragrant. Then add pepper segments and millet spicy and stir-fry until the pepper turns dark green.

5. Add dried coriander and stir well, then add oyster sauce and pour in soy sauce and stir well.

6. Pour in a little water starch to thicken. Stir-fry the soup until it thickens, wrap it on the ingredients, turn off the fire and serve.

Materials required for stir-frying Chinese cabbage with fragrant dried peppers: half a cabbage, 2-3 peppers, 2 slices of fragrant dried peppers, proper amount of oil and salt, onion 1 segment, 2 cloves of garlic, light soy sauce 1 spoon,

1, prepare the required materials, just use half a cabbage, choose some peppers, and the fried dishes taste good.

2. Peel off the leaves of Chinese cabbage, rinse them clean, drain the water, and then cut the Chinese cabbage into thick shreds.

3. Pepper is pedicled, seeded, shredded and cut into strips.

4. Add water to the pot to boil, add dry perfume, boil the water for 1 min, remove the dry perfume and drain it for later use. Blanch the dried coriander in water before frying, the fried dried coriander is soft and fragrant, and the fried dried coriander is dry and hard without blanching.

5. Add oil to the pot and heat it. Add chopped green onion and garlic slices until fragrant. Then add the cabbage and stir-fry until it is slightly soft.

6. Add shredded pepper and stir fry 1-2 minutes.

7. Add dried citron, add salt, light soy sauce, stir-fry for 1-2 minutes, and let the flavors of the ingredients mix together. Turn off the fire and serve.

Materials required for mixing celery, Flammulina velutipes and dried Lentinus edodes: half a catty of Flammulina velutipes, 2 celery, half a catty of dried Lentinus edodes, 2-3 millet peppers, appropriate amount of oil, salt, sesame oil 1 spoon, 2 cloves of garlic and 0/0-20 capsules of pepper.

1. Prepare the required materials, remove the leaves and wash the celery.

2. Cut off the root of Flammulina velutipes, then tear Flammulina velutipes into small flowers and wash them.

3, celery oblique knife cut into sections, garlic minced, millet spicy cut into Chili rings.

4. Cut the dried Elsholtzia into strips, add water to the pot to boil, and then add the dried Elsholtzia to the boiled water. After the water is boiled, blanch the dried Elsholtzia until soft, take out the dried Elsholtzia, and drain the water for later use.

5. Boil the water in the pot, blanch the celery until the color turns dark green, then add the Flammulina velutipes, blanch the water for half a minute, remove the Flammulina velutipes and celery together, put them in cold water, remove them and wring out the water by hand.

6. Put Flammulina velutipes, celery and dried mushrooms into a large bowl, and add minced garlic and pepper rings.

7. 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.

8. Pour the fried pepper oil on the minced garlic and pepper rings, add salt and sesame oil, mix well with chopsticks and serve.

Ingredients for celery mixed with dried coriander: 2 dried coriander, half a catty of celery, 3 millet peppers, proper amount of oil and salt, 3 cloves of garlic, and 0/0 slices of pepper/kloc.

1. Prepare the required materials, remove the leaves from celery and wash celery.

2. Cut the celery into sections.

3. Cut the dried incense into strips, chop the garlic, and cut the millet with a spicy oblique knife.

4. Add water to the pot to boil, add dried coriander for about 1 min, remove dried coriander, put it in cold water to cool, remove and drain. Dried bean curd can make it soft, fragrant, moist and delicious.

5. Boil the water in the pot again, add a little salt, blanch the celery until the color turns dark green, remove the celery and put it in cold water for rapid cooling. Take out the celery and drain. When blanching celery, adding a little salt to the water will make celery greener. After blanching,

6. Heat the oil in the pot, add the pepper, fry it on low fire, fry the pepper until it is slightly burnt, and remove the pepper. Stir-fry peppers with low heat. Fire is easy to stir-fry peppers, and small fire can fully stir-fry the fragrance of peppers.

7. Put celery and dried citron into a large bowl, pour in fried pepper oil, and then add minced garlic, millet and salt. Stir well with chopsticks and serve on a plate. A plate of celery with crisp, tender, delicious fragrance and strong Chili flavor is ready.

Materials required for cucumber mixed with fragrant dried mung bean sprouts: cucumber 1 root, half a catty of mung bean sprouts, 2 slices of fragrant dried mung bean sprouts, proper amount of oil and salt, 2 cloves of garlic, 3-4 dried peppers, 2 tablespoons of soy sauce, 2 tablespoons of sugar 1 tablespoon, and 2 tablespoons of rice vinegar.

1. Cucumber skin is nutritious and should be eaten raw. However, in order to prevent the harm of pesticide residues to human body, cucumber should be soaked in salt water 15 ~ 20 minutes before it can be washed and eaten raw. When soaking cucumbers in salt water, don't pinch your head and remove the roots. Keep the cucumber intact and avoid the loss of nutrients in the cut surface during soaking.

2. Shred cucumber, cut dried garlic into strips, and cut dried pepper into sections with scissors.

3. Add water to the pot to boil, blanch the dried coriander, boil it for 1-2 minutes, take out the dried coriander, cool it in cold water, and take out and drain it for later use.

4. Boil the water in the pot again and blanch the mung bean sprouts. Boil the water for 1-2 minutes, take out the mung bean sprouts, put them in cold water, take them out and drain them.

5. Add oil to the pot and heat it. Pour the hot oil into a bowl filled with dried peppers and fry the dried peppers until they are cooked. The oil temperature should be controlled well. Don't fry the dried peppers.

6. Put shredded cucumber, dried fragrant strips and mung bean sprouts into a large bowl, then add fried Chili oil, minced garlic, salt, soy sauce, white sugar and rice vinegar, and mix well with chopsticks to serve.

Dry incense and what cold dishes are delicious? 3 What is dry incense?

Hunan and Jiangxi are the specialties of Ningbo, Zhejiang. Hunan and Jiangxi are bean products. It tastes good and is very popular with people. We can cook many dishes with Hunan and Jiangxi, and there are many ways to cook in Hunan and Jiangxi. We can fry other ingredients with fragrant dried fruit, bake other ingredients with fragrant dried fruit, fry other ingredients with fragrant dried fruit and cool other ingredients.

It takes a certain process to dry incense. We will introduce how dried incense is made. Dried fragrant incense has high nutritional value. Dried incense is rich in protein, which can supplement our body's needs. Dried incense also contains many vitamins that our body needs.

Hunan and Jiangxi are the traditional famous foods of the Han nationality in Ningbo, Zhejiang. It is a kind of bean food that locals eat most often and love very much. It has a long and enduring reputation. Can cook all kinds of dishes, can be cold, can be fried, can be fried, can be baked, made fresh and delicious, cheap, nutritious, deeply loved by urban and rural people. Ningbo Loumao is the most famous in Hunan and Jiangxi.

The dried citron is produced according to the following steps. Remove silt impurities with soybeans, then soak them at room temperature for 6- 12 hours to make them suitable for grinding without wrinkling, then water mill, beating, beating, blocking and overpressure, and then enter the baking stage. Baking is the most important process, and it needs to be stewed in the pot overnight with bean paste and soy sauce, light sauce color, appropriate amount of cinnamon, fennel and other accessories.

Cook it again the next morning, let it cool, and then brush it with sesame oil. The dried incense made by this method is Huang Liang in color, square in block shape, tough and soft in quality, salty and delicious in taste, delicate in taste and good in color and fragrance.

Dry citron is rich in protein, vitamins A, B, calcium, iron, magnesium, zinc and other nutrients, with high nutritional value.

Above, we introduced what is fragrant dried. We know that Xianggan is a specialty of Ningbo, Zhejiang. Belongs to bean products. Can be used in the production of many dishes, and there are many ways to do it. Xianggan is very nutritious and suitable for most people to eat. The above also introduces the detailed practice of dried fragrant incense, which is believed to be helpful to us.