Ingredients

Lotus root (section 1)

seasoning

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

cookware

saucepan

1. Wash lotus root and slice.

2. Cut the ginger and set aside.

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

4. After boiling, the lotus root slices are too cold, and the last time they are cold and white.

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

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

Cold bean curd skin

Ingredients

Bean skin (two pieces)

seasoning

Cucumber (appropriate amount) balsamic vinegar (appropriate amount)

1. Shred bean skin, cucumber and carrot.

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

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

4. The coriander stalks are left, and the garlic and coriander leaves are smashed.

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 out a few dried peppers, but the pepper should be filtered out.

Tip:

1, mixed by hand is obviously different from mixed with chopsticks, so it's better to mix vegetables at home! But now we all use plastic disposable gloves. In fact, in my hometown, we all use them directly. Just wash it.

2, spicy oil is used as sesame oil, so how much to grasp by yourself.

Fish sauce cold dish

Ingredients

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

seasoning

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

method of work

1. Wash Flammulina velutipes, cook with water, air dry and squeeze out the water.

2. Wash the dried tofu and cook it in salt water for three minutes. Remove it and cut it into shreds. Add Chili oil and salt, and taste the sugar in advance.

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

4. Wash the spinach, blanch and cut into sections, shred the cucumber and shred the carrot, and put them in a bowl and pour the juice.

Flammulina velutipes mixed

Ingredients

Flammulina velutipes (1 small handle)

seasoning

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

cookware

deep fryer

1. Flammulina velutipes cut off the roots, washed and torn into a handful.

2. After the water is boiled, blanch the water.

3. After the Flammulina velutipes are cooked, put them on a plate for later use.

4. Cut the shallots into small pieces.

5. Pour Chili noodles, pepper 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 the oil down slightly and pour it on the Chili noodles.

8. Mix well.

double color skin frozen

Ingredients

Pigskin (appropriate amount)

seasoning

Onion (right amount) ginger (right amount) garlic paste (right amount) star anise (right amount) soy sauce (right amount) cooking wine (right amount)

1. Remove the hair from pigskin with the eyebrow clip.

2. Scrape off the excess white grease from the skin.

3. Add a proper amount of water to the pot, add onion, ginger and cooking wine, put the pig skin in the pot and cook for 10 minutes, then take it out.

4. Put it in clear water to shower and scrape off the fat oil.

5. Cut the processed pigskin into small pieces and shred it with a knife.

6. Add enough water to the pot, and put star anise and onion ginger into the pot.

7. Pour in the skin, add some salt and bring to a boil.

8. Turn to low heat and cook until the skin is soft and rotten and the soup is thick.

9. Pick out the seasoning, put 1/2 into the mold, air it to a slight temperature, and then refrigerate it in the refrigerator until it is completely solidified.

10. Add a little soy sauce to the remaining jelly and boil it for color.

1 1. After the primary color jelly is solidified, pour the soy sauce color jelly soup into the mold and refrigerate until it is solidified.

12. Serve with garlic juice.

Blueberry yam

1. Wash the floating soil on the surface of yam, peel it, and cut it into strips with similar length.

2. Put it in a pot with high fire 10- 15 minutes for steaming.

3. Take out the cold water until it cools.

4. The yam is coded into the plate to form a tic-tac-toe grid.

5. The blueberry sauce is slightly diluted with some water, and can be eaten after being drenched on yam strips.

Vinegar Undaria pinnatifida

Ingredients:

Undaria pinnatifida 200g, balsamic vinegar 10ml, sugar 5g, salt 1.5g, and a spoonful of Chili oil:

1) Rinse Undaria pinnatifida with salt particles several times and soak in clear water for several hours.

2) Boil the water in the pot, add the soaked Undaria pinnatifida and cook for five minutes.

3) Take out Undaria pinnatifida, cool it, squeeze out the water, and add Chili oil. Mix well.

4) Add vinegar, salt and sugar and mix well.