Garlic fungus

Ingredients: Fungus

Seasoning: minced garlic (mince the garlic), onion, ginger, refined salt, sugar, vinegar , chicken essence, pepper, sesame oil

Preparation method:

1. Soak the dried fungus in water (be sure to soak it carefully), wash it, and blanch it in boiling water (that is, put it in the boiling water and take it out immediately). Drain and place on a plate.

2. Put the minced garlic into a small bowl, add refined salt, sugar, vinegar, minced ginger, and garlic and stir evenly.

3. Put the pot on the fire and add sesame oil. After the oil is hot, pour the oil into a small bowl, add chicken essence and pepper, stir evenly, pour it into the plate and mix evenly.

Double pepper preserved eggs

Ingredients: preserved eggs (don’t tell me you don’t know what preserved eggs are, they are preserved eggs), green peppers, red peppers

Seasoning: Minced garlic, soy sauce, sesame oil

Preparation method:

1. Put the green pepper and red pepper into the pot, stir-fry (just put these things in without adding oil) for a while, remove the water, pour out, and chop into pieces. (Be careful with the spiciness, it will choke)

2. Peel the preserved eggs, cut them into slices, put them on a plate and arrange them (the arrangement needs to be a bit artistic).

3. Mix chopped green pepper, red pepper and minced garlic, add sesame oil and soy sauce, mix evenly, and pour on the preserved eggs.

Three shreds mixed with golden needles

Materials: ham sausage (this is to save trouble, Jinhua ham itself should be used, but it is difficult to find in the north, and everyone knows that this year the Jinhua ham factory The problem occurred this year, so it saves trouble. It is best to use better quality Shuanghui Marco Polo series), enoki mushrooms, shredded green peppers, shredded shiitake mushrooms (many of the shiitake mushrooms we buy are dry and need to be soaked in water, which is called hair in jargon).

Seasoning: cooking wine, soy sauce, refined salt, chicken essence, pepper, minced ginger, sesame oil, vinegar

Preparation method:

1. Blanch shredded green peppers and mushrooms separately in boiling water, and cut ham into thin strips.

2. Boil the enoki mushrooms with water (must be cooked), take out the pot, put the shredded ham sausage, shredded mushrooms, and enoki mushrooms on a plate, add chicken essence, cooking wine, and salt and stir evenly.

3. Stir the minced ginger, soy sauce, and pepper evenly and pour them onto the plate, and finish.

Toon mixed with tofu

Note: In the current season, it is difficult to find toon in the north. Let’s wait until spring.

Ingredients: Chinese toon, tofu, if possible, find some soybeans,

Seasoning: chicken essence, salt, sugar, sesame oil

Preparation method:

1. Cut the tofu into cubes, the smaller the better. In order to enhance the flavor, some people say you can mash the tofu. I have never done this before, so you can give it a try. Blanch the Chinese toon in boiling water, take it out and cut into fine pieces. If there are soybeans, cook them.

2. Put the diced tofu, toon, and soybeans on a plate, add the seasonings, stir evenly, and OK.

Cold kelp

Materials: kelp, mung bean sprouts. The ratio between the two is 5:1, for example, one pound of kelp (500 grams) and two taels (100 grams) of mung bean sprouts. In fact, you don’t have to have mung bean sprouts, but if you have them, they look better.

Seasoning: salt, chicken essence, sugar, cooking wine in appropriate amounts

Preparation method:

1. Wash the kelp water, blanch it in boiling water, take it out, cool it and cut it into shreds.

2. Blanch the mung bean sprouts in boiling water.

3. Put the two things on a plate, pour in the seasoning, and stir evenly

Ingredients for three shreds of celery: 1 pound of tender celery, 50 percent water, 1 pound of refined salt, 50 percent water for dried mushrooms, 1 ounce of white sugar, 5 percent clean bamboo shoots, 1 ounce of MSG, and 1 minute dried five-spice. Method for making two pieces of sesame oil, three cents of minced ginger, and two pieces: 1. Remove the leaves, roots, and roots of celery, wash them, put them into a pot of boiling water, pick them up when the water boils again, drain and cut them into one-inch long sections, add two pieces of refined salt, and mix well. On the plate. 2. Cut the mushrooms, bamboo shoots and dried coriander into thin strips, blanch them in a pot of water, remove them, drain and sprinkle on the celery, then add minced ginger, sugar and refined salt, mix well, pour in sesame oil and serve. Features: This dish has a harmonious color, crisp, tender and fragrant.

Ingredients for green pepper mixed with dried shreds: 5 liang of green pepper, 3 pieces of dried bean curd, 1 penny of white sugar, 1 penny of refined salt, 1 penny of MSG and 10 pieces of MSG. Preparation method: First remove the handles of the green pepper, wash them, and cut them into thin pieces with a straight knife. shred; the dried fragrant tofu can also be cut into thin strips with a straight knife, blanch it in a pot of boiling water and take it out. Drain the water and pour it into a mixing bowl. Add sesame oil, sugar, refined salt and MSG, mix well and serve on a plate. Features: Fresh color and fragrant flavor, best paired with wine.

Ingredients for boiling cauliflower: 2 pounds of cauliflower, 5 qian of refined salt, 5 qian of pepper oil, 1 qian of green onions and 2 qian of ginger. Preparation method: Remove the roots of the cauliflower, wash them, break the petals, and cut them into about eight pieces with a straight knife. Boil in boiling water, then remove and drain, sprinkle with salt and serve on a plate. Finally, add onions and ginger, heat the pepper oil and stir-fry it. Features: The shape is delicious and fresh, suitable for eating with wine and rice.

Ingredients for celery: One pound of fresh celery, five ounces of minced ginger, two cents of refined salt, five cents of MSG, ten grains of pepper oil, five cents of mature vinegar, two cents Preparation method: Remove the leaves and roots of fresh celery, wash them, and cut them with a straight knife Cut into eight long sections (thick roots can be split in half), put them into a pot of boiling water and cook for a while, take them out, rinse them with cold water to dry them, then mix the refined salt, monosodium glutamate, and mature vinegar, put them on a plate, add the minced ginger, and heat it Just use the chili oil to make it soy. Features: Rich in nutrients and fragrant.

Ingredients for spicy three shreds: 1 pound of lettuce, 5 ounces of cucumber, 5 ounces of refined salt, 5 ounces of red pepper, 2 ounces of green onion, 1 pound of ginger, 3 slices of ginger, 2 ounces of pepper oil, 5 ounces. Preparation method: Peel the lettuce and wash it. Cut the cucumber into shreds with a straight knife; wash and cut the cucumber into shreds; cut the pepper into shreds as well. Sprinkle with refined salt and vinegar, mix well, add onions and ginger, add pepper oil and serve. Features: Bright colors, all-in-one.

Ingredients for the three flavors of cucumber: Two pounds of cucumber, five ounces of pepper, four refined salt, five ounces of white sugar, three ounces of vinegar, five ounces of green onions, one ounce of shredded ginger, two ounces of soy sauce, two ounces of pepper oil, and five ounces. Preparation method: Wash the cucumbers and remove them. Cut the flesh into three-thirds wide and eight-minutes long sections with a straight knife; cut the peppers into shreds with a straight knife; blanch the cucumber in boiling water, remove and drain, sprinkle with salt, mix well, and serve on a plate. Heat the chili oil in a pot, add onion, ginger, chili, soy sauce, vinegar, sugar, etc., mix well and stir-fry on the cucumber. Serve. Features: Delicious color and delicious taste, easy to make.

Ingredients for boiling rapeseed: Two pounds of fresh rapeseed, five qian of refined salt, five qian of pepper oil, three slices of ginger, and one qian of green onion. Preparation method: Remove the leaves and roots of the rapeseed, wash them, and cut them into eight-quarter lengths with a straight knife. Blanch it in boiling water, remove and drain, mix with refined salt and serve on a plate, sprinkle with shredded green onions and minced ginger, heat the pepper oil and stir in. Features: Fresh green, crisp and tender, suitable for serving with noodles and rice.

Ingredients for oil-flavored cucumbers: One pound of tender cucumbers, half a pound of cooking oil (one tael of oil consumption), ten peppercorns, two and a half green onions, two and a half shredded ginger, two qian of white sugar, three qian of vinegar, two qian of refined salt and five qian of preparation method: Wash the cucumber, cut off both ends on the table, cut into two halves and scoop out the flesh. Cut the cucumber into 1-inch diagonal strips when standing upright. The depth of the knife should be half of the cucumber. Do not cut through, and then cut into inch-inch sections. Wash the peppers and cut them into thin strips with a straight knife. Then put the wok on high heat, pour oil and pour it until it is eighty-ripe. Fry the cucumber until it turns green, then take it out and place it on the plate with the hundredth side facing up. Leave a little oil in the pot, fry the Sichuan peppercorns until they are charred and take them out. Then add onion, ginger, chili shreds and various seasonings, mix it into juice, and pour it on the cucumber. Features: Green, crispy and unique flavor.

Ingredients for boiling mung bean sprouts: 2 pounds of mung bean sprouts, 5 ounces of salt, 5 ounces of pepper oil, 5 ounces of shredded green onion, 1 pound of ginger, 3 slices of coriander, 2 stalks of vinegar, and 3 ounces of vinegar. Preparation method: Pick out the mung bean sprouts, wash them, and add them to boiling water. Boil for a while, remove and drain. Sprinkle with salt, vinegar and green cabbage leaves, mix well and serve on a plate. Finally, add onions, ginger, coriander, and pepper oil. Features: Crispy and delicious, easy to make.

Ingredients for spicy cabbage: Chinese cabbage, two kilograms of dried red pepper, four ginger, three qian of white sugar, two qian of soy sauce, 5 qian of sesame oil, 5 qian of refined salt, 8 qian of refined salt. Preparation method: Peel off the outside of the cabbage, wash it and use a straight knife. Cut into three-thirds thick strips, add salt and mix well, pickle and remove, rinse with cold water to remove the salt and dry, and place in a basin. Then dissolve the sugar, vinegar and soy sauce and pour it on the cabbage. Cut the two chili peppers and ginger into shreds and sprinkle them on the cabbage. Then fry the other two dried chili peppers yellow with sesame oil and pour them into a basin. Boil them and cover them. Ten minutes will do. Features: spicy, crispy and refreshing, suitable for both wine and rice.

Ingredients for Chili Cucumber: Fresh and tender cucumbers, two pounds of red pepper, four refined salt, five dollars pepper oil, five dollars soy sauce, one dollar green onion, one dollar ginger, three slices, white sugar, two dollars mature vinegar, three dollars. Preparation method: Wash the cucumber, Split it into two pieces with a knife and remove the flesh, cut it into eight long sections with a straight knife, sprinkle with salt, and marinate for ten minutes to dry. Then mix soy sauce, vinegar, sugar and refined salt together. Cut the chili into shreds, cut the green onion and ginger into shreds and put them on top. Heat the chili oil and put it on the chili shreds. Use a plate to cover it for a while. Features: Sweet, spicy, sour, and nutritious.

Ingredients for shredded kelp: One kilogram of water kelp, five ounces of refined salt, five qian of pepper oil, five qian of green vegetables, three stalks of vinegar, three qian of shredded green onions, one qian of ginger, and three slices. Preparation method: Wash the kelp and cut into thin strips. , blanch it in boiling water, take it out and drain it, sprinkle with refined salt and green cabbage shreds, mix well and serve on a plate. Finally, add onion and ginger, pour vinegar, heat the pepper oil and serve. Features: The silk is long and fragrant, with a unique flavor.

Ingredients for three-flavored cabbage: two pounds of cabbage, four red peppers, four white sugar, five cents of refined salt, five cents of vinegar, five cents of pepper oil, five cents of shredded green onion, one cent of shredded ginger, three slices of soy sauce, two cents of MSG, and ten capsules. Pick off the rotten yellow leaves, remove the roots and wash them, cut them into three-thirds width and eight-eighth length pieces with a straight knife, blanch them in boiling water, take them out and let them cool to dry, cut the peppers into thin strips and set aside for later use; sprinkle with refined salt and cut them into pieces. Mix the cabbage well, heat the chili oil in a pan, add spicy shreds, green onions, ginger, white sweet and sour, soy sauce, MSG and other seasonings and serve. Features: red and white, spicy and multi-flavored.

Ingredients for mixing the skin-fried skin: five pieces of new skin-pulled cucumber, two ounces of refined salt, three qian of sesame paste, three qian of mustard, three qian of garlic, five cloves of garlic, soy sauce, three qian of special vinegar, three qian of sesame oil and one qian of preparation. Dilute the noodles with cold water into a thin sauce (depending on the quality of the noodles). The ratio of flour to water is such as 5:5 (mixed with water), 5:6 (mixed with water), etc. Take one or two thin juices each time, pour it into a special copper plate (or steel plate), and put it in a boiling water pot Turn into thin and thick skin, place in cold water when cooked, cut into three-thirds wide strips and serve on a plate.

Then wash the cucumber and cut it into shreds with a straight knife, sprinkle with refined salt and mix well, then pour in sesame sauce, soy sauce, vinegar, mustard, garlic paste and sesame oil and serve. Features: Refreshing for the muscles and bones, great to eat in the hot summer.

Ingredients for stir-fried chives: 4 ounces of fragrant dried tofu, 2 ounces of refined salt, 8 ounces of white sugar, 5 ounces of monosodium glutamate, 1 ounce of sesame oil, and 3 cents of sesame oil. Preparation method: Wash the leek, blanch it briefly in a pot of boiling water, and quickly Turn over and blanch for about three seconds, put it in a bamboo basket, shake off the water, then cut it into one-inch-long sections, put it on a plate, and stir in refined salt and MSG while it's hot. Cut the dried fragrant into shreds, sprinkle it on the chives, pour in the sesame oil, and mix well. Features: Chives are quickly blanched in boiling water. The texture is slightly crispy and fragrant; the aroma is dry and flexible, and the taste is refreshing

Ingredients for kelp mixed with vermicelli: 3 liang of water-fat kelp, 3 liang of green vegetable leaves, 3 stalks of water vermicelli, 2 liang of vinegar, 3 qian of soy sauce, 5 Ten grains of MSG, three grains of refined salt, three grains of chopped green onion, two grains of minced ginger, one grain of sesame oil, one grain of garlic, and three cloves of garlic. Mash them. Method: Wash the kelp, sand it, cut it into thin strips with a straight knife, add it to boiling water and drain it out; cut the water vermicelli into five pieces. Wash the green cabbage leaves and cut into thin strips with a straight knife. Combine the three vegetable ingredients in a mixing bowl, then add soy sauce, vinegar, refined salt, MSG, minced ginger, chopped green onion, minced garlic, and sesame oil in order, stir evenly, and serve on a plate. Features: The silk is long and fragrant, and the color is pleasant.