Material: Auricularia auricula
Seasoning: garlic (that is, minced garlic), onion, ginger, refined salt, sugar, vinegar, chicken essence, pepper and sesame oil.
Production method:
1。 Soak the dried fungus in water (be sure to soak it well), wash it and blanch it with boiling water (that is, put it in boiling water and take it out immediately). Take it out, drain it and put it on a plate.
2。 Put garlic in a small bowl, add salt, sugar, vinegar, Jiang Mo and garlic, and stir well.
3。 Set the pot on fire and put sesame oil. When the oil is hot, pour it into a small bowl, add chicken essence and pepper, stir well, and pour it into a plate and mix well.
2 preserved eggs with double peppers
Ingredients: preserved eggs (don't tell me I don't know what preserved eggs are), green peppers and red peppers.
Seasoning: minced garlic, soy sauce and sesame oil.
Production method:
1。 Put green pepper and red pepper into the pot, stir-fry for a while (that is, put them in without oil), remove the water, pour them out and cut into pieces. (Beware of spicy taste and choking)
2。 Preserved eggs are peeled, cut into pieces, put on a plate, and placed (artistically).
3。 Mix chopped green pepper, red pepper and minced garlic, add sesame oil and soy sauce, mix well and pour on preserved eggs.
Three-silk mixed golden needle
Ingredients: ham sausage (this is to save trouble, Jinhua ham itself needs to be used, but it is not easy to find in the north, and everyone knows the problems of Jinhua ham factory this year, so it is easy to save trouble, so it is best to use Shuanghui Kelpolo series with better quality), Flammulina velutipes, green peppers and mushrooms are shredded with water (many mushrooms we bought are dry and need to be soaked, so they are called hair before processing).
Seasoning: cooking wine, soy sauce, refined salt, chicken essence, pepper, Jiang Mo, sesame oil and vinegar.
Production method:
1。 Blanch the green pepper and mushroom with boiling water respectively, and cut the ham into filaments.
2。 Boil Flammulina velutipes with water (be sure to cook it), take it out of the pan, put shredded ham, shredded mushrooms and Flammulina velutipes on a plate, add chicken essence, cooking wine and salt and stir well.
3。 Stir Jiang Mo, soy sauce and pepper evenly, then pour into a plate. End.
4 Tofu mixed with Tofu by Toona sinensis
Caption: Toona sinensis is not easy to find in the north this season. Let's wait until spring.
Ingredients: Toona sinensis, tofu, find some soybeans if possible,
Seasoning: chicken essence, salt, sugar and sesame oil.
Production method:
1。 Dice tofu, the smaller the better. For flavor, some people say that tofu can be crushed. I've never done it. You can try it. Blanch Toona sinensis with boiling water, remove and cut into fine powder. If you have soybeans, cook them.
2。 Put diced tofu, Toona sinensis and soybeans on a plate, add seasoning and mix well, OK.
5 cold kelp
Ingredients: seaweed, mung bean sprouts. The ratio of the two is 5: 1, such as one kilogram of kelp (500g) and two ounces of mung bean sprouts (100g). In fact, mung bean sprouts are not needed, but they look better if they are available.
Seasoning: salt, chicken essence, sugar, cooking wine.
Production method:
1。 Wash kelp with clear water, blanch it with boiling water, take it out, let it cool, and cut it into shreds.
2。 Blanch the mung bean sprouts with boiling water.
3。 Put these two things on a plate, pour in the seasoning and stir well.
Soybeans mixed with sesame sauce Raw materials: fresh beans, five-two sesame sauce, two-two refined salt, five-dollar monosodium glutamate, ten grains of pepper oil, and five-dollar Jiang Mo method: cramp beans, break them, wash them, cook them in a boiling water pot, then soak them in cold water, take them out and put them in a mixing dish. Stir sesame paste with cold boiled water, heat pepper oil, add refined salt, monosodium glutamate and Jiang Mo, pour on beans, and mix well to serve. Features: green color and delicious taste. Ingredients for mixing cabbage: half a catty of cabbage, five cents of sesame oil, five cents of sugar and one dollar of salt. Dichotomy: Peel the cabbage, wash it, and cut it into pieces one inch long and one half inch wide with a straight knife. Blanch in boiling water for two or three minutes and pick it up. Don't overdo it. Drain and put in a bowl. Add soy sauce, sesame oil, sugar and salt and stir. In addition, you can also add dried shrimps, dried fragrant peppers and shredded green and red peppers, and add vinegar to make sweet and sour cabbage. Features: sweet, salty and crisp, with wine and dishes. Shredded pork mixed with vermicelli raw materials: pork (fine) three or two mung bean vermicelli, two pieces of edible oil and five-cent soy sauce, San Qian sesame oil, five points of vinegar, two points of mustard, five points of salt water, one point of sesame sauce and five points of monosodium glutamate. Method: Wash the pork first, slice it and cut it into filaments; Soak the vermicelli until soft, cut it into shreds with a straight knife, cook it in a boiling water pot, take it out and put it in cold water, drain it, put it in a plate and stir it with chopsticks. Then put the wok on a high fire, pour in the oil and heat it, then stir-fry the shredded pork in the wok, add a dollar of soy sauce and add vermicelli until the meat color changes. Pour vinegar, sesame oil, mustard, salt water and monosodium glutamate into the juice, preferably sesame paste. Features: Delicious and refreshing, accompanied by fine wine and delicacies. -