Let me introduce some vegetarian dishes and cold dishes, which are refreshing and not greasy. The practice is also posted below.

First course: hand-shredded cowpea in cold salad

Composition:

300g cowpea, 5 dried peppers, a little dried peppers, a proper amount of soy sauce, three cloves of garlic, a proper amount of cold water, a little rice vinegar, a proper amount of oil and a little oyster sauce.

Production steps:

1, prepare raw materials.

2. Add enough water to the pot to boil, add a little salt and oil, add the washed cowpea and cook for four or five minutes until the cowpea is cooked.

3. Take out cowpea and put it in cold boiled water.

4. Tear cowpea.

5. Put the dried peppers in the pot and cook for a few minutes, so as to remove the raw and spicy taste of the peppers. It is not easy to get angry when eating, nor is it too spicy, but it still has the smell of pepper.

6. Cut the cooked pepper into small pieces, add minced garlic and pepper, and then burn the oil in another pot until it smokes slightly. Pour in hot oil, then add one spoonful of soy sauce, four spoonfuls of cold water, a little oyster sauce and a little rice vinegar, and mix well to make a sauce.

7. Pour in the sauce.

The second course: sweet and sour cherry radish

Composition:

Appropriate amount of cherry radish, 2 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of balsamic vinegar and 5 tablespoons of cold water.

Production steps

1. Wash the cherry radish.

2. First cut the cherry radish horizontally and then vertically, the deeper the better, and cut it into the shape of a flower; Xiao Bai, a knife worker, can pick it up with two thin chopsticks and cut it.

3. Soak the cut cherry radish in clear water for a while to make the "flowers" bloom.

4. Take out the cherry radish and dry it. Don't squeeze with your hands. Because airing can make the "flowers" bloom bigger and more beautiful.

5. Mix the sweet and sour juice according to the secret ratio of "2345".

6. Pour the prepared sweet and sour juice on the flower, wait patiently and soak for 10-30 minutes, and the taste will be better.

The third way: cold lettuce

Composition:

1 Lettuce, 5 dried peppers, 3 cloves of garlic, a dozen dried peppers, a proper amount of vegetable oil, a little sesame oil, a little salt, a proper amount of soy sauce, a little balsamic vinegar and a proper amount of cold boiled water.

Production steps

1. Prepare ingredients.

2. Cut garlic into foam.

3. shred the lettuce.

4. put the pepper in boiling water and cook it a little.

5. Use a kitchen paper towel to absorb the excess water of the cooked pepper, cut it into sections, and put it in a bowl with dried Chili granules and garlic foam; Pour vegetable oil and sesame oil into the pot. Turn off the fire until it smokes slightly, wait a few seconds, and then pour it into the bowl when there is no smoke.

6. Take another small bowl, add soy sauce, cold boiled water and balsamic vinegar, and then add the freshly prepared Chili oil.

7. Pour the prepared sauce into shredded lettuce.

Fourth: Chicory mixed with cherry radish.

Composition:

500g of chicory, 200g of cherry radish, 20g of chopped peanuts, a small piece of ginger, two cloves of garlic, a section of onion, 20g of soy sauce, a few drops of sesame paste10g, rice vinegar, 5g of fermented milk, a few drops of sesame oil, 30g of cold boiled water and a little salt.

Production steps

1. Prepare raw materials.

2. Wash the chicory and cut the cherry radish into pieces.

3. Ginger, garlic and onion are minced; Add a little salt, rice vinegar, sesame oil and fermented milk to sesame paste, stir well, then add soy sauce and cold boiled water in stages, stir well, then add onion, ginger and minced garlic, and stir well to make sesame paste mixed sauce.

4. Put chicory, cherry radish and peanuts together, pour in the prepared seasoning, mix well and wait for a few minutes before eating.

Fifth: three diced chickpeas.

Food preparation

200g chickpeas, one green bell pepper, one red bell pepper, half onion, appropriate amount of cooked sesame seeds, appropriate amount of light soy sauce, a little balsamic vinegar, a little spicy red oil, one slice of ginger, three cloves of garlic, three slices of fragrant leaves, two slices of star anise and one slice of cinnamon.

Production steps

1. Prepare raw materials.

2. Add enough water to chickpeas for 8- 12 hours, and the water should be sufficient.

3. Put the soaked chickpeas, fragrant leaves, star anise, cinnamon and soy sauce into the pot and cook for a while to make the chickpeas taste.

4. Cut garlic into powder, and cut garlic first when cooking, because the production of allicin must be fully exposed to oxygen. Leave the chopped garlic for ten minutes to produce more allicin.

5. Dice the green pepper and onion.

6. Appropriate amount of soy sauce, appropriate amount of balsamic vinegar, a little red oil, appropriate amount of cold boiled water, add minced garlic and make sauce.

7. Add the pickled chickpeas into the diced chicken, and pour in the sauce and mix well. Sprinkle with cooked sesame seeds.

The sixth way: old vinegar peanuts

Food preparation

400g of red-skinned peanuts, one green bell pepper, one red bell pepper, half an onion, 4 tablespoons of aged vinegar, 2 tablespoons of boiled water, half a tablespoon of soy sauce 1 tablespoon, sugar, a little salt and a few drops of white wine.

Production steps

1. Prepare raw materials.

2. Wash peanuts and drain.

Put peanuts in a cold pot, peanut oil is the best oil. Peanut itself is not easy to paste after cleaning, but cold oil will fry more evenly and not easy to paste, which is the secret of fried peanuts not to paste.

4. When peanuts are fried to crackle, drop a few drops of white wine and mix well before taking out the pot, which is also one of the secrets to keep crispy.

5. Take another pot, add old vinegar, boiled water, sugar, soy sauce and salt, and stir well after boiling.

6. After the peanuts are cooled, add diced green peppers and shallots, and pour in the cool old vinegar juice. Mix peanuts and aged vinegar evenly, which is the second secret to keep crispy for a long time.

Seventh: brittle mixed bacteria

Composition:

15g dried auricularia, half green pepper, half colored pepper, a section of onion, a piece of ginger, appropriate amount of soy sauce, appropriate amount of white vinegar, appropriate amount of sesame oil and appropriate amount of chopped pepper sauce.

Production steps

1, prepare the raw materials, soak the fungus in cold water in advance, and add some white vinegar to the soaked water.

2. Cut green peppers and colored peppers into shreds.

3. Cut the green onions into shreds.

4. Boil the water in the pot, add appropriate amount of white vinegar, add fungus and cook for one or two minutes.

5. Take out the fungus and put it in ice water.

6, the right amount of soy sauce, homemade chopped pepper sauce, ginger juice, a little rice vinegar, sesame oil, adjusted into juice.

7. Mix all the ingredients, pour in the sauce and mix well.

Eighth Road: Tear the young garlic by hand.

Composition:

300 grams of young garlic shoots, 3 dried peppers, a dozen dried peppers, appropriate amount of soy sauce, appropriate amount of oyster sauce, a little sesame balsamic vinegar and appropriate amount of oil.

Production steps

1. Prepare ingredients.

2. Clean up the garlic seedlings.

3. Add a proper amount of water to the pot to boil, add a little salt and a little oil; After the water is boiled, add garlic stalks and blanch to change color.

4. Put the garlic shoots into the ice water immediately after they are fished out. The ice water must use cold boiled water, so that there will be no water. Put it in ice water to make it more crisp and tender.

5. Tear the garlic seedlings into strips by hand. Blanched garlic sprouts are easy to tear, as thin as you want.

6. Add a proper amount of water to the pot to boil, and cook the dried peppers a little.

7. Cut the cooked dried pepper into small pieces, then add dried pepper and add a little balsamic vinegar and mix well. Heat the oil until it smokes slightly, and pour it in. With the sound of "before", the aroma is instantly emitted.

8. Then add a proper amount of soy sauce, oyster sauce, balsamic vinegar and cold water to the prepared spicy oil to make a cold sauce. My ratio is one scoop of balsamic vinegar, one scoop of oyster sauce, three scoops of soy sauce and four scoops of cold boiled water.

9. Pour in the prepared cold sauce and mix well.

Ninth: crispy diced.

Food preparation

A section of lotus root, a cucumber, a pickled pepper, 5g of spicy red oil, 5g of soy sauce 15g, 5g of white vinegar, 3g of ginger 1g, 3g of garlic, 4g of oyster sauce and 20g of cold boiled water.

Production steps

1. Prepare raw materials.

2. Cut the lotus root into cubes.

3. Wash and dice the lotus root again.

4. Dice the cucumber.

5. Boil the water in the pot, add appropriate amount of white vinegar, add lotus root and cook. Adding white vinegar is beneficial to the crispness of lotus root. This time, because there is no white vinegar at home, the color of the finished product is not good.

6. Cut ginger and garlic into powder. Garlic should be cut early and fully contacted with air to produce allicin. Allicin is not resistant to high temperature, so putting some minced garlic in the cold salad has a very good health care effect.

7. Prepare a large basin of ice water. I put the cold lotus root in the refrigerator in advance, and took out the cooked lotus root and poured it into ice water. This lotus root will be crisp.

8. Soy sauce, balsamic vinegar, oyster sauce, spicy red oil, minced ginger and garlic, and boiled water are adjusted according to the proportion of the ingredient list.

The tenth lane: hemp fiber cucumber

Composition:

One cucumber, fried peanuts 10g, three cloves of garlic, three dried peppers, a handful of dried peppers, a little soy sauce, a little oyster sauce, a little balsamic vinegar, a little oil and 30g of cold boiled water.

Production steps

1, prepare raw materials.

2. Cut the cucumber at a 90-degree angle with a knife, and don't cut it off. Beginners use chopsticks on both sides, so they don't have to worry about being cut off.

3, turn it over, the knife and the cucumber are at 45 degrees, cut obliquely, cut the cucumber into thin slices, or don't cut it off.

4. Cut hemp fiber cucumber.

5. Sprinkle a little salt evenly.

6. mince garlic, cut dried peppers into small pieces, remove pepper seeds and stir-fry peanuts.

7. Add proper amount of soy sauce, oyster sauce and balsamic vinegar to the cold cooked bread to make juice.

8. Pour in the sauce and sprinkle with minced garlic and peanuts.

9. Add an appropriate amount of oil to the pot, put the cold oil of pepper segments and dried peppers into the pot, and turn off the heat after the fragrance is distributed.

10, pour the hot oil evenly.

Eleventh: hand-torn eggplant with cold salad

Composition:

2 long eggplants, 1 pickled peppers, 2 cloves of garlic, appropriate amount of homemade Chili oil, appropriate amount of soy sauce, a little oyster sauce, a little balsamic vinegar, appropriate amount of cold boiled water and appropriate amount of shallots.

1. Prepare ingredients.

2. Clean the long eggplant and heat it in the microwave oven for 4 minutes.

3. Take it out and tear it open. Put it in the microwave oven and heat it for two minutes.

4. garlic is cut into powder, pickled pepper is cut into small rings, and shallots are cut into inches and then shredded.

5. Make cold sauce: In a small bowl, add a spoonful of homemade Chili oil, a spoonful of balsamic vinegar, half a spoonful of oyster sauce, three spoonfuls of soy sauce and four spoonfuls of cold water, and stir into sauce.

6. Tear the bitten eggplant into strips and set it on the plate.

7. Pour in the prepared cold sauce and mix well.

Road 12: cold zucchini

Composition:

One zucchini, five dried peppers, three cloves of garlic, a dozen peppers, a little salt, a little vegetable oil, a little sesame oil, a little soy sauce, a little balsamic vinegar and a little boiled water.

1, prepare raw materials.

2. Shred zucchini and cut garlic into pieces.

3. Pepper can be boiled in order to get rid of the raw spice.

4. Heat pepper, minced garlic and pepper in hot oil.

5. Scoop a spoonful of this oil and the pepper, minced garlic and pepper in it, and pour it into another bowl. Add four spoonfuls of soy sauce, three spoonfuls of cold water and half a spoonful of balsamic vinegar to make a sauce.

6. Pour in shredded zucchini and mix well. Zucchini can be eaten raw, and it is very delicious to mix it directly. If you can't accept it, your stomach is bad and you can drown.