First, home-cooked cold fungus
Home-cooked cold fungus
Ingredients: 50g auricularia auricula, salt 1 teaspoon, soy sauce 1 3 teaspoon, vinegar 1 teaspoon, pepper 1 teaspoon, onion 1 teaspoon, sugar1teaspoon.
Exercise:
1. Soak the fungus in advance, boil the water, add the soaked fungus, blanch for half a minute, immediately take it out and soak it in ice water for later use.
2, small red pepper minced, vinegar, sugar, salt, soy sauce, according to their own taste into juice.
3, black fungus control dry water, add chopped red pepper, pour into the prepared juice, stir well.
Second, cucumber fried potatoes
Fried shredded potatoes with cucumber
Ingredients: 2 potatoes, cucumber 1/2 root, salt 1 teaspoon, pepper 10, 2 tablespoons white vinegar, 2 tablespoons vegetable oil, and red pepper 1.
1. Peel and wash potatoes, cut them into matchstick-thick shreds or wipe them with scarves.
2. Wash potato shreds with clear water for several times to wash off the starch on them, then add clear water and soak in white vinegar for 10 minutes or more. It is best to soak for a while before taking out the shredded potatoes to control the excess water.
3. Remove the seedy flesh of the cucumber, cut the crisp part of the cucumber into shreds as thick as potato shreds, and cut the pepper into shreds.
4. Heat the pot until it smokes, then pour in a little vegetable oil, change the fire to a low heat, add the pepper particles and take them out.
5. Pour in shredded potatoes and shredded red peppers and stir fry quickly. If dried shredded peppers are put, stir-fry the peppers first, and then put shredded potatoes.
6. Stir-fry the shredded potatoes until they are slightly transparent (it will take a dozen times soon), pour in the cucumber, then add salt (if you don't soak in vinegar, put an appropriate amount of white vinegar), stir well quickly and turn off the heat.
Third, pepper sesame oil sweet and sour cabbage
Pepper sesame oil sweet and sour cabbage
Ingredients: Chinese cabbage 150g, auricularia auricula 30g, carrot 30g, a little pepper, soy sauce 1 tablespoon, aged vinegar 3 tablespoons, sugar 2 tablespoons, water 1 tablespoon, pepper (red, sharp and dried) 1, and a little vegetable oil.
1. Soak the cabbage ribs in light salt water for 10 minute, rinse them clean, control the moisture, put a knife on the cabbage ribs and cut them at an angle of 45 degrees with the plane of the cabbage ribs. The cut cabbage ribs are diamond-shaped pieces.
2. Soak a handful of auricularia auricula in cold water in advance, tear the soaked auricularia auricula into pieces by hand, take 30 grams of auricularia auricula pieces for later use, wash a carrot with water, and cut the carrot segment into diamond-shaped carrot slices with a knife.
3, put enough cold water in the pot to boil, add black fungus slices and carrot slices, blanch 1 min, take out the scalded black fungus and carrot with a colander, and put the black fungus, carrot and Chinese cabbage slices into a bowl.
4. Put the processed Chinese cabbage block, auricularia auricula and carrot into a bowl, take a small bowl, add old vinegar, white sugar, soy sauce and cold boiled water, and make it into sweet and sour juice. Pour the prepared sweet and sour juice into a wok and heat until the edge of the soup boils.
5. Pour the cooked sweet and sour juice on the cabbage while it is hot. Put a small amount of vegetable oil in the pot, add pepper and dried red pepper, stir-fry until slightly black, and become pepper sesame oil. Stir-fry pepper sesame oil on Chinese cabbage slices while it is hot, and stir well with chopsticks. Serve.
Four, fish-flavored lotus root slices
Fish-flavored lotus root slices
Ingredients: lotus root 1 segment, 20g pickled pepper, 3g salt, soy sauce 15g, vinegar 10g, ginger 10g, cooking wine 10g, a little sesame oil, water starch 10g, and sugar.
1, peeled lotus root, minced ginger for later use, sliced lotus root and soaked in water.
2. Take a small bowl and add soy sauce, vinegar, sugar, salt, cooking wine and water starch, and stir well until the sugar melts.
3. Pour oil into the wok, add ginger and soaked red pepper, stir fry until fragrant, pour lotus root slices and stir fry until transparent, and pour the prepared fish-flavored juice and stir fry evenly.
4. Hook the lotus root slices with soup, drizzle with sesame oil and stir well.