Cold lotus root

condiments

Lotus root (section 1)

condiment

Vinegar (right amount), salt (right amount), monosodium glutamate (right amount) and sugar (right amount)

kitchenware

stewpot

1. Wash lotus root and slice it.

2. Cut the ginger into sections for later use.

3. Boil a pot of hot water and cook the lotus root slices.

4. After cooking, the lotus root slices were too cold, and they turned white at the last time.

5. Put the lotus root into the pot with clear water and put it into Jiang Mo.

6. Add vinegar, salt, monosodium glutamate and sugar, and mix well to serve.

Cold rice noodles tofu skin

condiments

Bean skin (two pieces)

condiment

Cucumber (appropriate amount) balsamic vinegar (appropriate amount)

1. Shred bean skin, cucumber and carrot.

2. After the water boils, add shredded bean skin, cucumber and carrot and blanch.

3. Blanch the soybean skin, cucumber and carrot, and cool with cold water.

4. Leave the coriander stalk, and mash the garlic and coriander leaves.

5. Add all seasonings, garlic paste, ginger paste and coriander stalks, and grab them evenly with disposable gloves.

6. Spicy oil can be poured on sesame oil and mixed well. You can pick a few dried peppers, but the peppers should be filtered out.

Tip:

1, mixed with hands and chopsticks, obviously feel different, it is better to mix vegetables at home! But now we all use plastic disposable gloves. In fact, in my hometown, we all use it directly. Just wash it.

2, spicy oil is used as sesame oil, so how much should be grasped by yourself.

Fish sauce cold dishes

condiments

Cold rice noodles 50g spinach 30g carrot 20g cucumber 30g Flammulina velutipes 50g

condiment

Salt 6g soy sauce 20ml soy sauce 5ml oyster sauce 8ml coriander 20g longevity wild honey 25ml white vinegar 15ml Chili oil 15ml.

working methods

1. Wash Flammulina velutipes, add water to cook, let it cool, and squeeze out water.

2. Wash the dried bean curd and cook it in salt water for three minutes. Take out and cut into shreds. Add Chili oil and salt to taste the sugar in advance.

3. Put all seasonings into a container, add 400ml of cold boiled water and put it in the refrigerator for later use.

4. Wash spinach, blanch and cut into sections, shred cucumbers and carrots, and put them in a bowl to pour juice.

Flammulina velutipes mixture

condiments

Flammulina velutipes (1 small handle)

condiment

Onion (1) Chili noodles (right amount) Pepper noodles (right amount) Sesame oil (right amount) Salt (right amount) Chicken essence (right amount) Vinegar (right amount) Soy sauce (right amount)

kitchenware

fryer

1. Cut the root of Flammulina velutipes, wash it and tear it into a handful.

2. After the water is boiled, blanch it.

3. After the Flammulina velutipes is cooked, put it on a plate for later use.

4. Cut the onion into small pieces.

5. Pour Chili noodles, Chili noodles, chopped green onion, salt, chicken essence, vinegar, soy sauce and sesame oil into Flammulina velutipes.

6. The oil in the pot is hot.

7. Put down the oil slightly and pour it on the Chili noodles.

8. Stir well.