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.

1, onion ingredients: one catty of onion, three sticks of soy sauce, San Qian mature vinegar, San Qian refined salt, and five cents sesame oil. Tripartite method: peeled and washed onions, sliced with a straight knife, and then cut into thick silk or small pieces; Pepper is shredded with a straight knife and put into a plate, then mixed with refined salt, soy sauce and aged vinegar, and finally dripped with sesame oil and stirred evenly. Features: fresh and crisp, hot and sour.

2, mixed cabbage raw materials: cabbage Jin half soy sauce five money sesame oil five points sugar one money salt dichotomy: peeled cabbage, washed and cut into pieces one inch long and one half inch wide. 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.

3, mixed with mung bean sprouts raw materials: mung bean sprouts two pounds cucumber two two salt five money onion silk two money ginger two money vinegar five money sesame oil one money practice: pick the mung bean sprouts and wash them, put them in a boiling water pot and cook them (be careful not to overcook them). Take out the water control; Wash the cucumber, cut it into pieces with a straight knife, then cut it into filaments, sprinkle with salt, add shredded onion and ginger, mix well, and finally pour vinegar and sesame oil. For example, add soaked dried bean sprouts and vermicelli to make mung bean sprouts mixed with three shreds. Features: fresh, delicious and nutritious.

4, cucumber mixed with shrimp slices raw materials: two pairs of shrimp, one cucumber, two green garlic seedlings, three green leaves, three soy sauce, five coins of sesame oil, one dollar of old vinegar, and two dollars of pickled fungus. Production method: peel the prawns, put them in a boiling pot, cook them, take them out and let them cool; Wash cucumber and cut it into semi-circular pieces with a straight knife; Pick and clean the green garlic sprouts and leaves, cut them into sections with a straight knife, and put them all on the case for later use. At this time, push the shrimp into pieces. Then put it on a plate to taste. The order of setting the plate is: first lay the green leaves at the bottom, then set the shrimp slices in a pattern (optional), put cucumber slices and green garlic seedlings on the top, sprinkle with water-borne fungus, and pour with soy sauce, sesame oil and mature vinegar. Features: bright and beautiful, fragrant and delicious.

5, sesame sauce mixed with beans raw materials: fresh beans five two sesame sauce two two refined salt five money monosodium glutamate ten grains of pepper oil five money Jiang Mo San Qian practice: the beans cramped, broken, washed, cooked in a boiling water pot, then soaked in cold water, fished out to control water, and put in a mixing plate. 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.

6, shredded pork mixed with vermicelli raw materials: pork (fine) three or two mung bean vermicelli two pieces of edible oil five money soy sauce San Qian sesame oil five points vinegar two money mustard five points salt water one money sesame sauce five money monosodium glutamate ten pieces of practice: first wash the pork, slice and cut 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.

7, mix leek raw materials: fresh leek two pounds of salt and five money peppers ten practices: pick the leek and wash it, cut it into inches with a straight knife, mix with salt and pepper, put it in the pot and cover it for two or three days. Features: economical and practical, most suitable for accompanying meals.

8. Stir-fried soybean raw materials: 2 Jin of soybean salt, one or two sauces, one or two yellow wines, five yuan of spiced powder, five yuan of chopped green onion and two yuan. Method: Choose and clean the broken soybeans bitten by insects, pour them into the pot, soak the bean noodles with water, pour in the five-spice powder (or add one yuan of Lingyunxiang), cook for about a quarter of an hour on high fire, and then move to low fire for stewing. At this time, you must add seasonings such as salt, soy sauce and yellow wine, and cover the pot tightly to stew beans. When eating, you can sprinkle some chopped green onion and drop some sesame oil, which is more fragrant. Features: crispy and delicious, with wine and dishes.

9, spicy vermicelli raw materials: vermicelli six two white sugar five points soy sauce one two Chili oil five money vinegar San Qian pepper powder one money monosodium glutamate one point practice: First, soften vermicelli with boiling water, cut into two-inch long pieces, and put it on a plate. Add soy sauce, vinegar, sugar, monosodium glutamate and cold water into a bowl to make a marinade, pour it on the vermicelli, sprinkle with pepper powder, and pour in Chili oil and mix well. Features: This dish is Sichuan style, spicy and delicious, and it is the best accompaniment to wine.

65438+ features: cool and delicious, good in midsummer.

1 1, mixed celery raw materials: fresh celery 2 kg refined salt five money sesame oil five points special vinegar San Qian soy sauce San Qian practice: pick celery leaves clean, cut off hair roots and wash them. Cut into five long sections, blanch in boiling water pot, sprinkle with salt and mix well. When eating, pour soy sauce, special vinegar, sesame oil or pepper oil to make it taste longer. Don't put vinegar too early, or the food will turn yellow. Features: green, fresh and nutritious.

12, celery with tomato juice raw materials: tender celery, 1 kg of tomato juice, 2 ounces of refined salt, 2 ounces of edible oil and 1 ounce of white vinegar. Production method: 1. Select fresh celery, remove leaves and roots, cut the stem straight with a knife, put it in a boiling pot, take it out when it is boiled again, drain the water, cut it into one-inch long sections, add refined salt and monosodium glutamate, and plate it. 2. Put the pot on the fire, add cooking oil to heat it, add tomato juice, sugar, vinegar and water, boil it and pour it on celery. Features: This dish is orange-red, fresh and delicious.

13, spiced peanuts raw materials: one kilogram of refined salt, one kilogram of pepper, one yuan of aniseed, one yuan of cardamom and half yuan of ginger. Method of making three tablets: Wash peanuts, soak them in warm water for about two hours, add two or three kilograms of water to the pot, light them, add salt, pepper, aniseed, cardamom and ginger, add peanuts and cook them, then pour the soup into the pot and take it out when eating. Features: Five flavors are rich, suitable for drinking and eating.

14, spinach puree raw materials: one catty of spinach, two thousand fragrant dried bean curd from Jiang Mo, two pieces of refined salt, eight-point shrimp, San Qian sugar, three-point cooked salted lean meat and two-point sesame oil from San Qian.

Methods: 1. Remove the old leaves from spinach, peel off the root tip, wash it, put it in a boiling pot and cook it until the water boils again (turn the vegetables over in the middle), stop for a while, take it out and drain it, then smooth it, chop it up, squeeze it out again, put it in the pot, add refined salt and sugar and mix well. 2. Wash the dried shrimps to remove dust and impurities, put them in a small bowl, add boiled water (it is best to steam them in a cage for 20 minutes), soak them until they are soft and cut into pieces. Dried bean curd and cooked salted lean meat are also cut into pieces. Pour the above powder, Jiang Mo, soaked shrimp and rice into spinach, add sesame oil and stir well. Features: This dish is delicious because it is mixed with a variety of raw materials. 、

15. Assorted raw materials: vermicelli, three or two cooked pork, one or two cooked chicken, one or two cooked ham, one or two boiled water, dried laver, five-dollar eggs, two spinach hearts, three soy sauce, eight dollars, dried mushrooms, San Qian vinegar, San Qian sesame oil, one dollar, mustard sauce, two dollars and ten monosodium glutamate.

Method: First, chop the vermicelli into five-inch long sections, put it in boiling water until the center is not hard, take it out and soak it in cold water, drain the water and put it around the plate; Spinach heart is cut into inches with a straight knife; Open the blade of the mushroom slice and blanch it with boiling water for later use; Heat the frying spoon on the fire, open the egg and pour in the thick egg skin, uncover the egg skin and cut it into two inches long and one minute wide silk; Pork, chicken and ham are cut into one-minute thick and one-inch long silk with a straight knife. Put all kinds of raw materials in the middle of the vermicelli plate in neat colors, and sprinkle dried seaweed on the vermicelli. Finally, mix soy sauce, vinegar, sesame oil, mustard sauce and monosodium glutamate into juice in a bowl and pour it in when eating. Features: bright color and unique flavor.

17. Three-thread celery raw materials: tender celery, one kilogram of refined salt, five parts of water-soaked mushrooms, one or two parts of white sugar, five parts of clean bamboo shoots, one or two parts of monosodium glutamate, one part of spiced dried sesame oil and two parts of San Qian Jiang Mo: 1. Remove leaves, cut roots, wash celery, put it in a boiling water pot, pick it up when the water breaks, drain the water, cut it into one-inch long sections, add refined salt, mix well and put it on a plate. 2. Cut the mushrooms, bamboo shoots and dried citron into filaments, blanch them in a water pot, take them out and drain them, sprinkle them on celery, add Jiang Mo, sugar and salt, mix well and sprinkle with sesame oil. Features: This dish is harmonious in color, crisp and delicious.

18, green pepper mixed with dried silk raw materials: five or two fragrant dried green peppers, three pieces of sesame oil, one dollar of sugar, one dollar of refined salt and one dollar of monosodium glutamate. Methods: firstly, clean the green pepper and cut it into filaments with a straight knife; Dry incense is also cut into filaments with a straight knife, blanched in a boiling water pot, taken out and drained, poured into a stirring basin, and mixed with sesame oil, sugar, refined salt and monosodium glutamate to serve. Features: delicious color, the best wine.

19, stir-fried cauliflower raw materials: cauliflower 2 kg refined salt 5 money pepper oil 5 money chopped green onion 1 ginger 2 money Practice: remove the roots of cauliflower and wash it, break the petals, cut it into eight pieces with a straight knife, blanch it in boiling water, then take it out to dry, sprinkle with refined salt, put it on a plate, and finally add onion and ginger, and heat the pepper. Features: delicious taste, fresh shape, suitable for wine and rice.

20. Stewed celery raw materials: one catty of fresh celery, five ounces of Jiang Mo, two ounces of refined salt, five ounces of monosodium glutamate, ten grains of pepper oil, and five ounces of aged vinegar. Methods: Pick fresh celery, wash its leaves and roots, cut it into eight long sections with a straight knife (the coarse roots can be divided into two), cook it in a boiling water pot, take it out, rinse it with cold water, dry it, and then put the refined salt, monosodium glutamate and aged it. Features: Rich in nutrition and rich in fragrance.

2 1, stir-fried three silk raw materials: lettuce one catty cucumber five two refined salt five Qian Hong pepper two two onions one money ginger three vinegar two money pepper oil five money practice: lettuce peeled and washed, cut into silk with a straight knife; Wash cucumber and shred; Pepper is also shredded. Sprinkle with salt and vinegar, mix well, add minced onion and ginger, and drizzle with pepper oil. Features: bright colors and complete tastes.

22, three flavors of cucumber raw materials: cucumber two pounds five peppers four refined salt five money white sugar San Qian vinegar five money onion one money ginger two money soy sauce two money pepper oil five money practice: wash the cucumber to pulp, straight knife cut into three points wide, eight points long segment; Pepper is also shredded with a straight knife; Blanch cucumber in boiling water, remove and dry, sprinkle with salt and mix well. Heat the pepper oil in the pot and add onion, ginger, pepper, soy sauce, vinegar, sugar, etc. Stir well on the cucumber. Features: Delicious in color and convenient to make.

23. Roasted rapeseed raw materials: fresh rapeseed, 2 kg of refined salt, 5 yuan of pepper oil, 5 yuan of ginger and 3 onions, 1 money. Method: Wash the leaves and roots of rape, cut them into eight parts with a straight knife, blanch them in boiling water, take them out and dry them, mix them with refined salt, sprinkle with shredded onion, Jiang Mo and pepper oil and heat them. Features: bright green and crisp, suitable for noodle rice.

24, oil-stimulated cucumber raw materials: one catty of tender cucumber is half a catty of cooking oil (one or two fuel consumption). Ten peppers, two shallots, half ginger, two coins, white sugar, San Qian vinegar, two coins, refined salt and five coins. Method: Wash the cucumber, cut off both ends on the case, and cut off a piece of pulp with two petals. Cut it diagonally every minute. The depth of the knife is half that of the cucumber. Don't cut it thoroughly, then cut it into inches. Wash the pepper and cut it into fine filaments with a straight knife. Then put the wok on the fire, pour the oil until it is 80% cooked, fry the cucumber green, take it out, and put it on a plate with one hundred faces up. Leave a little oil in the pot, fry the peppers until they are burnt, and then take them out. Then add onion, ginger, shredded pepper and various seasonings to make juice and pour it on cucumber. Features: green, fresh, crisp and unique flavor.

25, mung bean sprouts raw materials: mung bean sprouts two pounds of salt five money pepper oil five money shredded onion one money ginger three pieces of coriander two vinegar San Qian practice: pick and wash the mung bean sprouts, put them in boiling water, remove and dry, sprinkle with salt, vinegar and green leaves and mix well to serve. Finally, add onion, ginger and coriander, and add pepper oil. Features: crispy and delicious, simple to make.

26, stir-fry spicy cabbage raw materials: Chinese cabbage 2 kg dried Chili 4 ginger San Qian sugar 2 money soy sauce 5 money sesame oil 5 money refined salt 8 money practice: peel the cabbage, wash it, cut it into strips with a straight knife, add salt and mix well, take it out after pickling, rinse off the salty taste with cold boiled water to control drying, and put it into a basin. Pour sugar, vinegar and soy sauce on the cabbage, shred two peppers and ginger, sprinkle them on the cabbage, fry the other two dried peppers with sesame oil and pour them into a pot, then cover the pot and stew for ten minutes. Features: spicy, crispy and refreshing, with both wine and rice fragrance.

27. Pickled cucumber raw materials: fresh and tender cucumber, two Jin of red pepper, four refined salts, five yuan of pepper oil, five yuan of soy sauce, one yuan of onion, one yuan of ginger, three pieces of sugar and two yuan of aged vinegar. San Qian method: Wash cucumber, cut it into two sections with a knife, cut it into eight long sections with a straight knife, sprinkle with salt, and marinate for ten minutes to control drying. Then mix the soy sauce, vinegar, sugar and salt together. Add shredded pepper, onion, shredded ginger, heat with pepper oil, then pour it on the shredded pepper and buckle it for a while. Features: sweet, spicy, sour, fragrant and nutritious.

28. Roasted kelp raw materials: 1 catty of water kelp, 5 ounces of refined salt, 5 ounces of pepper oil, 5 ounces of green vegetables, 3 slices of vinegar, shredded San Qian onion and 1 ounce of ginger. Method: Wash kelp, cut it into filaments, blanch it in boiling water, take it out and dry it, sprinkle with refined salt and shredded vegetables, and mix well to serve. Finally, add minced onion and ginger, add vinegar and pepper oil and heat. Features: Silk is long and fragrant with unique flavor.

29. Three ingredients of Chinese cabbage: two Jin of Chinese cabbage, four red peppers, four white sugar, five pieces of refined salt, five pieces of vinegar, five pieces of pepper oil, five pieces of shredded onion, one piece of ginger, three pieces of soy sauce, two pieces of monosodium glutamate and ten pieces. Production method: pick up the rotten leaves of Chinese cabbage, remove the roots, wash them, cut them into pieces with a straight knife and blanch them in boiling water. Features: red and white, spicy and multi-flavored.

30. Mix the raw materials of thin face: new thin face, five cucumbers, two pieces of salt, San Qian sesame sauce, San Qian mustard, San Qian garlic, five pieces of mud soy sauce, San Qian special vinegar and San Qian sesame oil. One-dimensional method: first, mix the prepared flour with cold water into thin juice (depending on the quality of the flour). The ratio of flour to water is 5: 5 (mixed with water), 5: 6 (mixed with water) and so on. Fill one or two thin juice at a time, pour it into a special copper plate (or steel plate), put it into a boiling water pot to turn it into a thin-faced plate with the same thickness, cook it, put it into cold water, and cut it into strips with two-thirds width by changing knives. Then clean the cucumber and shred it with a straight knife, sprinkle with salt and mix well, and pour with sesame sauce, soy sauce, vinegar, mustard, garlic paste and sesame oil. Features: refreshing bones and muscles, delicious in summer.

3 1, shallots mixed with dried silk raw materials: shallots four two fragrant bean curd two two two refined salt eight points sugar five points monosodium glutamate one point sesame oil San Qian practice: Wash shallots, blanch them in a boiling pot, turn them over quickly, blanch them for about three seconds, take them out and put them in a bamboo basket, shake them off with force, then cut them into one-inch long sections, put them on a plate and mix them while they are hot. Features: The leek is quickly scalded by boiling water, and its texture is slightly crisp and fragrant; Sweet, dry, elastic and refreshing.

32, kelp mixed vermicelli raw materials: water kelp three two green leaves sanshui vermicelli two vinegar San Qian soy sauce five money monosodium glutamate ten grains of refined salt San Qian chopped green onion two money Jiang Mo one money sesame oil one money garlic three cloves mud production method: wash kelp sand, cut into filaments with a straight knife, soak in boiling water and remove; Push the gouache strips into five-inch sections, wash the green leaves and cut them into filaments with a straight knife. Mix the three vegetables in a mixing basin, then add soy sauce, vinegar, refined salt, monosodium glutamate, Jiang Mo, chopped green onion, garlic paste and sesame oil in turn, stir well, and plate. Features: the silk is long and fragrant, and the color is gratifying.