Add appropriate amounts of sesame paste, chicken breast soup, vinegar, sugar, red oil, sesame oil, chicken powder, soy sauce, pepper, Sichuan pepper powder, and ground chili pepper. First put oil in the pot, heat it, add the above seasonings, make hot soup, and then pour it on the mixed cold dishes.
1. Mix green onions
Ingredients: One pound of green onions, three cents of green and red peppers, three cents of soy sauce, three cents of mature vinegar, three cents of refined salt, five cents of sesame oil
Preparation method: Peel off the old skin of the onion, wash it, cut it into slices with a straight knife, and then cut it into thick shreds or small pieces; cut the pepper into shreds with a straight knife and put it on a plate, then mix with refined salt, soy sauce, and mature vinegar, and finally add a few drops Add sesame oil and stir well.
Features: Fresh, crisp and tender, sour and spicy.
2. Ingredients for mixed cabbage: half a catty of cabbage, five cents of soy sauce, five cents of sesame oil, one cent of sugar, one cent of table salt
Preparation method: Peel off the outside of the cabbage, wash it, and cut it into pieces with a straight knife An inch long and half an inch wide fragment. Pour into boiling water and cook for two to three minutes. Drain and place in a bowl. Add soy sauce, sesame oil, sugar and salt and mix well. In addition, you can also add dried shrimps, dried fragrant spices, green and red chili shreds, and mix with vinegar to make sweet and sour cabbage.
Features: Sweet, salty and crispy, perfect as a side dish with wine.
3. Mix mung bean sprouts
Ingredients: Two pounds of mung bean sprouts, two pounds of cucumber, two ounces of refined salt, five dollars of shredded green onion, two dollars of shredded ginger, two dollars of vinegar, five dollars of sesame oil, and one dollar
Preparation method: Remove the impurities from the mung bean sprouts, wash them, blanch them in a pot of boiling water (be careful not to over-blanch them until soft), remove them and remove the water; wash the cucumbers and cut them into slices with a straight knife, then cut them into thin strips and sprinkle Add refined salt, add shredded green onions and ginger, mix well, and finally pour vinegar and sesame oil on the plate. For example, add soaked shredded dried bean curd and vermicelli and mix into three shredded mung bean sprouts.
Features: Fresh, delicious and nutritious.
Preparation method: Peel the shrimps, cook them in a pot of boiling water, take them out and let them cool; wash the cucumbers and cut them into semi-circular slices with a straight knife; pick and wash the green garlic sprouts and green cabbage leaves and cut them into half with a straight knife Sections, put them all on the case for later use. At this time, cut the cold shrimp into slices. Then plate and season. The order of placing the plate is: first lay the bottom with green vegetable leaves, then arrange the shrimp slices in a pattern (optional), place cucumber slices and green garlic sprouts on the upper layer, sprinkle with water fungus, pour in soy sauce, sesame oil, and mature vinegar.
Features: Bright and beautiful, fragrant and refreshing.
5. Beans mixed with sesame paste
Ingredients: 5 liang of fresh beans, 2 liang of sesame paste, 2 liang of refined salt, 5 qian of MSG, 10 qian of MSG, 5 qian of pepper oil, 3 qian of minced ginger
Preparation method : Cramp the beans, break them, wash them, blanch them in a pot of boiling water, soak them in cold water, take them out and drain them, and put them in a mixing bowl. Then mix the sesame paste with cold boiled water into a paste, heat the pepper oil, add refined salt, MSG, and minced ginger and pour it on the beans, mix well and serve on a plate.
Features: Emerald green color and delicious fragrance.
6. Shredded pork mixed with vermicelli skin
Ingredients: Pork (lean), three ounces of mung bean vermicelli, two pieces of cooking oil, five cents of soy sauce, three cents of sesame oil, five cents of vinegar, two cents of mustard, one cent of salt water. Ten capsules of sesame paste and five cents of MSG
Preparation method: First wash the pork, slice it into slices and then cut it into thin strips; soak the vermicelli until soft and cut it into strips with a straight knife, cook it in a pot of boiling water, and remove it. Pour into cold water, drain, transfer to a plate, and stir with chopsticks. Then put the wok on high heat, pour in oil and heat it, 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.
7. Mix 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 with a straight knife Cut into inch sections, mix with salt and pepper, put in a basin and cover, marinate for two or three days before eating.
Features: Economical and affordable, best served with rice.
8. Mix fragrant soybeans
Ingredients: Two kilograms of soybeans, one tael of salt, one tael of soy sauce, one tael of rice wine, five qian of five-spice powder, two qian of green onion
Preparation method: Pick up the insect-bitten soybeans and 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. When cooking, add salt, soy sauce, rice wine and other condiments, cover the pot tightly and simmer until the bean skin swells. When the soup becomes thick, remove from the pot, let it cool and put it on a plate. When eating, you can sprinkle some chopped green onion and drop a few drops of sesame oil to make it taste more fragrant.
Features: Fresh and crispy, perfect as a side dish with wine.
9. Spicy Vermicelli
Ingredients: 6 taels of vermicelli, 5 taels of white sugar, 1 tael of soy sauce, 1 tael of chili oil, 5 qian of vinegar, 3 qian of pepper powder, 1 qian of MSG, 1 qian of MSG. Preparation method: First use the vermicelli Soak 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.
10. Mix the 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 blended with 8 liang
Preparation method: Add water to the flour to make a thick sauce, boil it over high heat until it becomes a paste, spread it out on a wooden board, the thickness should be even, roll it up after cooling, cut it into wide strips and serve on a plate, sprinkle Add cucumber shreds, add sesame paste, mustard, chili oil, pour the soup and add sesame oil. Serve.
Features: Cool and delicious, a great treat in midsummer.