Shredded pork mixed with vermicelli noodles

Ingredients: Pork (lean), three ounces, mung bean vermicelli, two pieces, cooking oil, five cents, soy sauce, three cents, sesame oil, five cents, vinegar, two cents mustard, five cents salt water, one cent sesame paste, five cents. Ten capsules of Qian MSG

Preparation method: First wash the pork, slice it into slices and then cut it into thin strips; after soaking the vermicelli until soft, cut it into strips with a straight knife, boil it in a pot of boiling water, take it out and put it aside Pour into cold water, drain, transfer to a plate, and stir with chopsticks. Then put the wok on a high fire, pour in oil and heat it up, then add the shredded pork into the wok and stir-fry, add a penny of soy sauce, wait until the meat changes color and serve it on top of the vermicelli. Pour vinegar, sesame oil, mustard, salt water and MSG into the sauce, preferably topped with sesame sauce and serve.

Features: Fragrant and refreshing, good with wine and food.

Kelp and Vermicelli Mixed

Ingredients: Three ounces of seaweed, three ounces of green vegetable leaves, three strands of water vermicelli, two ounces of vinegar, three ounces of soy sauce, five ounces of MSG, ten grains of refined salt, three ounces of scallions, two ounces of minced ginger, and one ounce of minced ginger. One pound of sesame oil, three cloves of garlic, mashed into mud

Preparation method: Wash the kelp, sand it, cut it into thin strips with a straight knife, add it to boiling water and drain it out; push the vermicelli and cut it into five-inch sections, wash the green cabbage leaves 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.

Mixed with leeks

Ingredients: Two pounds of fresh leeks, five qian of salt, and ten pieces of Sichuan peppercorns

Preparation method: Pick and wash the leeks, and cut them into inches with a straight knife Section, mix with salt and Sichuan peppercorns, put in a basin and cover, marinate for two or three days before eating.

Features: Economical and affordable, best served with rice.

Mixed with fragrant soybeans

Ingredients: Two pounds of soybeans, one ounce of salt, one ounce of soy sauce, one ounce of rice wine, five qian of five-spice powder, five qian of green onion, and two qian of green onion

Preparation method: Jiang Chong Pick up the tattered soybeans, wash them, pour them into the pot, add water to soak the bean noodles, pour in five-spice powder (you can also add a penny of Lingyun Xiang), cook over high heat for about a quarter of an hour, then reduce to low heat and simmer. At this time, salt, soy sauce, rice wine and other condiments must be added, cover the pot tightly and simmer until the bean skin swells. When the soup becomes thick, remove from the pot, let it cool and serve on a plate. When eating, you can sprinkle some chopped green onion and drop a little sesame oil to make the taste more fragrant. Features: Fresh and crispy, great with wine and side dishes.

Spicy vermicelli

Ingredients: 6 taels of vermicelli, 5 cents of white sugar, 1 tael of chili oil, 5 cents of vinegar, 3 cents of pepper powder, 1 cent of MSG

Preparation method : Soak the vermicelli in boiling water until soft, cut into two-inch-long sections and place on a plate. Using a bowl, add soy sauce, vinegar, sugar, monosodium glutamate and 5 cents of cold boiled water to make a marinade, pour it on the vermicelli, sprinkle with pepper powder, pour in chili oil, mix well and serve.

Features: This dish is Sichuan style, spicy and spicy, and is best served with wine.

Mixed noodles

Ingredients: 5 liang of good noodles, 3 jins of water, 2 liang of cucumber, 2 liang of sesame paste, 5 qian of mustard, 3 qian of chili oil, 5 qian of sesame oil, 2 qian of sesame oil, 8 liang of mixture

< p>Preparation method: Add water to the noodles to make a thick sauce, simmer over high heat into a paste, spread it out on a wooden board, the thickness should be even, roll it up after cooling, cut into wide strips and serve on a plate, sprinkle with cucumbers Shred it, add sesame paste, mustard, chili oil, pour the mixed soup, drop in sesame oil and serve.

Features: Cool and delicious, a great treat in midsummer.

Mixed with celery

Ingredients: Two kilograms of fresh celery, five kilograms of refined salt, five cents of sesame oil, three cents of special vinegar, three cents of soy sauce

Preparation method: Pick the celery leaves. Clean, remove hair roots, and wash. Cut into five long sections, blanch in a pot of boiling water, then sprinkle with refined salt and mix well. When eating, pour soy sauce, special vinegar, sesame oil, or pepper oil for a longer flavor. Do not put vinegar in early, otherwise the vegetables will turn yellow.

Features: Green, fragrant and tender, rich in nutrients.

Celery in Tomato Sauce

Ingredients: One pound of tender celery, two liang of tomato juice, two qian of refined salt, one liang of white vinegar, one qian of cooking oil

Preparation method: 1. Choose fresh and tender celery For celery, remove the leaves and roots and wash them. Cut the stems straight open with a knife. Put it into a pot of boiling water. When the water boils again, take it out. Drain and cut into one-inch long sections. Add refined salt and MSG and put it on a plate. 2. Put the pot on the fire, add cooking oil to heat, add tomato juice, sugar, vinegar and water. After boiling, pour it on the celery and serve. Features: This dish is orange-red in color, tender and delicious.

Five-spice peanuts

Ingredients: One pound of peanuts, one pound of refined salt, one pound of peppercorns, one pound of aniseed, one pound of cardamom and half a pound of ginger, three slices of ginger

Preparation method: Pick the peanuts and soak them in a basin with warm boiling water for about two hours. Add about two to three pounds of water to the pot and heat it up. Add salt, pepper, aniseed, cardamom, and ginger. Add the peanuts and cook. Pour in the soup. In the basin, take it out and serve on a plate when eating. Features: It has a strong five-flavor flavor and is suitable with wine and rice.

Spinach puree

Ingredients: One pound of spinach, two cents of minced ginger, two cents of fragrant dried tofu, two pieces of refined salt, eight cents of shrimp, three cents of white sugar, three cents of cooked salty lean meat, two cents of sesame oil and three cents of sesame oil

Preparation method: 1. Pick off the old leaves of spinach, cut off the root tips and wash them, blanch them in a pot of boiling water until the water boils again (turn the vegetables over in the middle), stop for a while, pick up and drain, then Squeeze out the water, chop into pieces, squeeze out water again and put it in a basin, add refined salt and sugar and mix well.

2. Wash off the dust and impurities from the dried shrimps, put them in a small bowl, add boiling water to just cover the dried shrimps (it is best to steam them in a basket for 20 minutes), soak until soft and then cut into pieces. The fragrant dried tofu and cooked salty lean meat are also chopped into pieces. Pour the above minced ingredients into the spinach together with the minced ginger and soaked dried shrimps, pour in sesame oil, and mix well.

Features: This dish is made with a variety of raw materials, making it delicious and delicious.