Ingredients: Auricularia auricula, green pepper and minced garlic.
Seasoning salt, sugar, mature vinegar, chicken powder, very delicious.
1, wash auricularia auricula, tear it into small flowers, add half a spoonful of salt, soak it until soft, blanch it 1 min, rinse it with cold water, and control the moisture.
2, the pepper is minced, the garlic is flattened with a knife and cut into pieces.
3. Add half a spoonful of salt, 12g mature vinegar, 20g white sugar, chicken powder and soy sauce to the bowl, then pour the minced garlic on it and pour hot oil on it, which will better stimulate the flavor of the seasoning and stir the flavor juice evenly for later use.
4. Put the auricularia auricula and pepper into a bowl, pour the juice on it, stir well and serve.
Cold shredded radish
Ingredients: green radish, red pepper and coriander
Seasoning salt, sesame oil, scallion oil, white vinegar, white sugar, monosodium glutamate.
1. Prepare a green radish, wash it, cut off the tail, remove the radish skin and process it into filaments. If the knife is good, cut it directly
2. Soak shredded radish in clear water for a while, which will make the taste of shredded radish more crisp.
3, prepare the following side dishes, a red pepper cut into pieces, spicy directly changed into millet spicy, parsley cut a little.
4. Take the shredded radish out and control the humidity, put it in a bowl and start seasoning. Add 2g of salt, sugar 1g, monosodium glutamate 1g, 5g of white vinegar, 5g of scallion oil and 3g of sesame oil, and stir evenly with chopsticks.
5, pour in red pepper and coriander, and serve on a plate. This crisp shredded radish is ready, fragrant and sweet, especially delicious.
Cold onion
Ingredients: purple onion and onion.
Seasoning: white sugar, soy sauce, pepper, sesame oil and balsamic vinegar.
1. Peel the onion, cut it in half, cut it into filaments, and put it on a plate for later use.
3. Cut the shallots into chopped green onions for later use.
4. For the sauce, add 1 tablespoon sugar, 1 tablespoon soy sauce, 1 tablespoon balsamic vinegar and a proper amount of pepper. Pour in sesame oil, stir and fully melt.
5. pour the juice on the shredded onion, then pour in the chopped green onion, stir well and eat.
Dried bean curd with cold sauce
Ingredients: Chiba bean curd, Chinese cabbage, peanuts, garlic and shallots.
Seasoning: salt, monosodium glutamate, soy sauce and balsamic vinegar.
1, half a cabbage, cut into filaments,
2. Burn the oil in the pot. When the oil temperature is 50% hot, add peanuts, fry them slowly on low heat, and remove them after discoloration. Peanuts should be washed with water in advance, so that the surface is not easy to fry black.
3. Continue to put 3 pieces of Chiba bean curd into the pot, fry it slowly on low heat, and take it out after discoloration.
4. Fry peanuts and chiba tofu, wait for natural cooling, and 5 minutes is enough.
5. For the sauce, add Chili noodles, Chili powder, shallots and minced garlic, pour hot oil on it, add 2g of salt, 5g of monosodium glutamate 1 g, 5g of soy sauce and 5g of balsamic vinegar, and stir well.
6. Add shredded Chinese cabbage, shredded tofu and shredded peanuts, pour in the prepared juice, sprinkle some shallots and stir well.
7, delicious cold tofu silk, clear mouth and greasy, more delicious than meat, refreshing and delicious.
Cold preserved egg
Ingredients: preserved eggs, lactone tofu, onion ginger, millet pepper and coriander.
Seasoning salt, sugar, soy sauce, balsamic vinegar and sesame oil.
1, buy the preserved eggs, dip the kitchen knife in some water, cut them into equal parts and put them on the plate.
2, a box of lactone tofu, tear off the lid, pour it on the chopping board, cut the tofu into four squares, and pour it in the middle of preserved eggs.
4. Prepare juice, cut garlic and ginger into pieces, cut line peppers and millet peppers into small circles, chop coriander and shallots, and cook a handful of white sesame seeds.
5. Put the side dishes in a small bowl, pour in hot oil to stimulate the fragrance, add 1 tablespoon salt, 1 tablespoon white sugar, 1 tablespoon soy sauce, 1 tablespoon balsamic vinegar and 1 tablespoon sesame oil, and stir well.
6. Pour the cold sauce into the middle of preserved egg and tofu, sprinkle some coriander, and a delicious cold preserved egg will be ready, delicious and delicious, black and white, full of color and flavor.
Cold spinach
Ingredients: spinach, eggs
Seasoning: light soy sauce, steamed fish sauce, chopped pepper and sesame oil.
1. Beat 3 eggs in a bowl, add some salt and stir into egg liquid, electric baking pan or pan, spread out and fry into egg skin without oil.
2. Drop a few drops of oil in the pot, add spinach and blanch it for 40 seconds, remove it and soak it in cold water for a while.
3. Dry the spinach, roll up the egg skin, cut it into 5 mm thin strips, and put it in a bowl together after cutting.
4. Add 1 tbsp light soy sauce, 1 tbsp steamed fish black soybean oil, 1 tbsp chopped pepper, 1 tbsp sesame oil.
5, stir evenly with chopsticks, a simple and refreshing cold spinach is ready, and friends who like it must try it.
Flammulina velutipes in sauce
Ingredients: Flammulina velutipes, Cucumber, Onion and Garlic, Millet Spicy, Salt, Vinegar, Weidamei.
1, a handful of Flammulina velutipes, cheap, tail removed and washed.
2. Cucumber is cut into filaments, onion, garlic and millet are cut into pieces, and coriander is cut into sections.
3. Boil the water in the pot, add the Flammulina velutipes and cook for about 2 minutes until it breaks, then remove and control the water.
4. According to your own taste, add salt, vinegar and Weidamei to the bowl and marinate for a while.
5, burn oil in the pot, add minced garlic, chopped green onion, millet spicy, stir-fry until fragrant.
Cold ears
Ingredients: auricularia auricula, tremella, coriander, minced garlic, pepper and pepper.
Seasoning salt, sugar, sesame oil, fresh essence, vinegar.
1, soak the auricularia auricula for one hour and the tremella auricula for 30 minutes. After soaking, remove the roots.
2. Tear into small flowers, cook for about 3-5 minutes, remove and cool in cold boiled water.
3. Cut the coriander into sections and chop the garlic for later use. Start seasoning and juicing, add 1 tbsp salt, 1 tbsp extremely fresh flavor, 1 tbsp vinegar, appropriate amount of sugar and minced garlic, and mix well.
4, pour the right amount of oil into the pot, add pepper and pepper, stir-fry the fragrance on low heat, and remove the pepper.
5. Pour the hot oil on your ears, then pour in the juice and mix well. Pour in sesame oil and appropriate amount of coriander, and serve.
Cold lotus root slices
Ingredients: lotus root, onion, garlic, millet, salt, white vinegar, sesame oil, etc.
1, wash the surface of lotus root, slice and blanch for 2 minutes, remove and rinse with cold water.
2. Cut the onion and garlic into pieces, cut the millet into small pieces, heat the oil in the pot, and pour it on the onion and garlic and millet pepper.
3. Put the lotus root slices and chopped green onion and garlic into a large bowl, and add half a spoonful of salt, one spoonful of vinegar, one spoonful of soy sauce, half a spoonful of sugar and a proper amount of chicken essence.
4. Finally, pour the onion and garlic juice and mix well.
5, lotus root slices are crisp and delicious, refreshing and greasy, appetizing and delicious.
Cold peanut
Ingredients: peanuts, carrots, celery, garlic, onion ginger,
1. Wash peanuts and soak them for more than 4 hours in advance until the peanuts are completely swollen.
2. Add water to the pot, add star anise, fragrant leaves, cinnamon, onion and ginger slices in turn, add 2 tablespoons of salt and cook thoroughly.
3, the heat is soft and hard, pick out the octagonal spice from the pot, rinse it clean, and control the moisture.
4, carrots, celery cut into small pieces, another pot of water, vegetables, water, out of the pot over cold water.
5. Add salt, soy sauce, sesame oil, oyster sauce and vinegar, stir well and sprinkle with a layer of fried white sesame seeds.
6, stir evenly, serve on a plate, fragrant but not greasy, very refreshing, and eat while drinking.