Ingredients: 1 cucumber strips, shredded peppers, white sesame seeds, sesame oil, balsamic vinegar, sugar and salt.

Exercise:

1, shred pepper and soak in cold water.

2, cucumber wash, from one end to the same direction oblique knife cut, do not cut off.

3. Turn the whole cucumber over 180 degrees, and then cut it diagonally in the same way.

4. White sesame seeds are slowly browned in a dry pot with low fire and fully cooled.

5. Heat the oil in the pot with a small fire, add pepper and shredded pepper in turn, take it out immediately after a little discoloration, and make sesame oil.

6. Add balsamic vinegar, sugar, salt and sesame oil to the coconut shell cucumber, stir well, and then put it in the refrigerator for pickling 1 hour.

7. When eating, tear the cucumber into small pieces and sprinkle with white sesame seeds.

Garlic cucumber

Ingredients: 300g cucumber, salt, steamed fish and soy sauce, vinegar, garlic, sesame oil, spicy and crisp.

Exercise:

1. Peel the cucumber and cut it into thin slices.

2. Add salt and put it in the refrigerator.

You can chop garlic at this time. Then take out the cucumber, add garlic, steamed fish soy sauce and vinegar, add some spicy and crisp, and finally add fragrant sesame oil, stir and serve.

4. Freeze the cucumber in the refrigerator. It tastes cold and refreshing in summer. Steamed fish and soy sauce can be replaced by soy sauce, which is delicious. If you don't want to eat spicy food, you can put less garlic and spicy crisp.

Cucumber with rolled heart

Ingredients: cabbage100g, leek 30g, cucumber100g, Jiang Mo and minced garlic.

Seasoning: 2 tablespoons vinegar, 2 tablespoons sugar, salt or chicken essence 1 tablespoon, fresh pepper 1 tablespoon (you can eat more spicy and less dried pepper).

Exercise:

1. Cut Chinese cabbage into squares of moderate size, cucumber into thin slices, and leek into 4cm long segments.

2. Boil a pot of boiling water, turn off the fire immediately after pouring the cabbage and leek (this removes the raw taste of the cabbage and leek, but it is fresh and crisp, and the seasoning is easy to taste). Cabbage and leek can be fished out after a little discoloration. Control dry water.

3. Put cabbage, leek and cucumber slices into an enlarged bowl, add Jiang Mo, minced garlic, sugar, pepper and salt (or chicken essence) and stir well.

Dictyophora China

Raw materials: dried dictyophora indusiata 25g, shredded sauerkraut 100g.

Ingredients: ginger, pepper, starch, onion, salt, chicken essence and water.

Exercise:

1. Soak Dictyophora Dictyophora thoroughly, put it in boiling water and cook for 10 minute, then rinse it with clear water.

2. Add 200ml of water to the wok, add shredded sauerkraut, ginger, pepper, dictyophora and chicken essence, cook for 3 minutes until it tastes delicious, thicken, add onion juice, stir well and put in oil.

Dried eggplant

Ingredients: 30 grams of eggplant, appropriate amount of butter and plum, appropriate amount of raisins, appropriate amount of salt and appropriate amount of sesame oil.

Practice: 1. Choose fresh long eggplant, clean it, cut off the pedicle of eggplant and cut it in half. Prunes are pitted with cream, and prunes are cut into pieces for later use.

2. Take a plate, spread the cut eggplant out in turn and put it in the plate.

3. Pour a proper amount of water into the steamer, put the eggplant in the pot, cook it over high fire until it is cooked, take it out, cut the steamed eggplant into thin strips with chopsticks, sprinkle a little salt, pour sesame oil, stir it evenly with chopsticks, and sprinkle the cut plum meat and raisins on the eggplant.

Hot and sour cabbage

Ingredients: 500g of cabbage, 200g of carrot and 200g of celery, washed and dried.

Seasoning: dried red pepper, pepper, salad oil, shrimp oil, white vinegar, salt, sugar and monosodium glutamate.

Exercise:

1. Cut Chinese cabbage and carrot into rhombic blocks with a length of 3cm and a length of 1.5cm, and cut celery into oblique sections with a length of 3cm.

2. After the water is boiled, blanch the above-mentioned semi-finished products in boiling water and take them out immediately. Don't cook it too soft, lest it lose its crispness.

3. After cooling with tap water, dry the water and put it in a clean basin.

4. Preparation of Chili oil: Put 50g salad oil into a frying pan and heat it. Put the peppers first, then two or three dried peppers. Turn off the fire immediately after frying, pour it on the dish while it is hot, add appropriate amount of white vinegar, salt, monosodium glutamate, sugar and shrimp oil, mix well, and then cover it for a while to eat.