Hot and sour potato shreds: two potatoes are shredded and washed, green peppers are shredded, boiled for two minutes, taken out and drained, and garlic, sesame, pepper, dried pepper, a spoonful of hot oil, soy sauce 15g, vinegar 7g, Laoganma 20g, chicken essence monosodium glutamate salt and coriander are mixed well.
Preserved egg tofu: millet is spicy, onion, two spoonfuls of soy sauce, one spoonful of balsamic vinegar, chopped garlic coriander, one spoonful of oyster sauce, one spoonful of sesame oil, salt, sugar and chicken essence, two spoonfuls of boiling water, stir well and pour in the sauce.
Cold northeast face-lifting: sesame seeds with minced garlic and Chili powder, drizzled with hot oil, 2 tbsps of soy sauce, 1 tbsps of soy sauce, 1 tbsps of balsamic vinegar, 1 tbsps of oyster sauce, 1 tbsps of white sugar and 1 tbsps of sesame sauce, scalded for 2 minutes, and stirred evenly.
Cold-mixed Pleurotus eryngii: Put chopped green onion, minced garlic, millet and spicy sesame into a bowl, pour in one spoonful of hot oil, add two spoonfuls of soy sauce, add two spoonfuls of balsamic vinegar, add a little salt, add half a spoonful of sugar, add one spoonful of cumin powder, stir well, wash Pleurotus eryngii, steam it in a pot for fifteen minutes, then tear it into thin strips after cooling, sprinkle with chopped green onion, and sprinkle with sauce, and mix well.
Cold and sour Flammulina velutipes: Prepare appropriate ingredients, stir with oil, take 3 tablespoons of soy sauce, aged vinegar 1 spoon, oyster sauce 1 spoon, half a spoonful of sugar, and appropriate amount of chicken essence. Prepare side dishes, cook Flammulina velutipes in a pot, scald carrots until they are raw, put them on the side dishes, pour the sauce on them, and grab them evenly.
Secret fish sauce flower nail: millet spicy, coriander, clam, sesame and Chili powder. Add minced garlic, spicy millet, Chili powder and white sesame seeds into the bowl, pour in two spoonfuls of hot oil to stimulate the fragrance, add two spoonfuls of soy sauce, 1 spoon of oyster sauce, two spoonfuls of balsamic vinegar and half a bowl of water and stir well. Put the clams in salt water to spit sand, and then rinse. After boiling, put it in a pot and boil it until it boils. Take it out and wash it. Remove the other half of the empty shell, pour the juice into the clams, sprinkle with coriander and serve.