1, cold pig ears
Add water to the pot, pour in the cleaned pig ears, a little ginger slices and scallions, boil the water and cook for 20 minutes until the pig ears are cooked. Cooked pig ears, cooled, cut into strips with the same thickness, peeled garlic and minced, and chopped millet pepper for later use. Seasoning juice, add millet pepper, minced garlic, 2 tablespoons balsamic vinegar, 1 tablespoon soy sauce, a little Chili oil and sesame oil, a proper amount of salt and chicken essence into the bowl, and stir well.
Add the chopped pig's ears into the big bowl, pour in the prepared juice, a little parsley and peanuts, stir well, and a plate of cold pig's ears with cool and spicy appetizers will be served.
2. Cold eggplant
First, prepare two tender purple eggplants, wash them, cut them in the middle, and then cut them into small strips and put them in a basin for later use. Add a spoonful of edible salt to the basin, then add a proper amount of water and white vinegar, soak for 8 minutes, which can prevent the eggplant from oxidation and blackening. After 8 minutes, squeeze the eggplant dry and put it on the plate.
After the water in the pot boils, put the eggplant into the steamer and steam on high heat for about 12 minutes. The next step is to prepare the juice. Chop a few pieces of garlic into foam, cut the millet into circles and put it in a bowl. Add soy sauce, balsamic vinegar, salt, sugar, sesame oil, a little water, and then add some chopped green onion. After mixing well, pour the juice on the eggplant, and the delicious cold eggplant is finished.
3, cold lettuce
Prepare a dark green lettuce, slice it first, then shred it and put it in a pot. Then add a little salt to marinate the lettuce for 5 minutes, and the pickled lettuce will taste crisp and refreshing. Squeeze the water out of the salted lettuce strips a little, pour out the salted water and put it into the basin.
Prepare a few pieces of garlic and chop them into foam and put them into a pot. You can also put some millet spicy rings or dried peppers. Then heat the oil in the pot and pour it on the minced garlic and peppers to stimulate the fragrance. Add salt, sugar, chicken powder, soy sauce, sesame oil and balsamic vinegar, and put on disposable gloves to grab and mix evenly. Then you can put on the plate!
4, coriander mixed with beef
Slice beef, wash coriander and cut into sections, mince garlic, and cut millet pepper and string pepper into rings. Marinated beef, add beef to the bowl, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, a little cooking wine to remove fishy smell, 1 tablespoon of white sugar to refresh, 1 tablespoon of starch, and marinate after a proper amount of salt is stirred evenly 10 minute. Add water to the pot, boil until the water bubbles, add beef, cook until it changes color, and then take it out.
Add beef, minced garlic, Chili powder and white sesame seeds to the bowl, add 1 spoon oyster sauce, 2 tablespoons soy sauce, appropriate amount of coriander, chopped millet pepper and string pepper, and stir well to eat.
5. Cold cucumber
Wash the cucumber, pat it flat and smash it with a knife, then make two cuts along the cucumber with a knife, then cut it into sections horizontally, put it in a plate and sprinkle some salt to marinate the cucumber for 10 minute to kill water.
Put the cut cucumber in a large bowl, and put chopped green onion, dried Chili and minced garlic in turn; Heat the pot, pour in the right amount of oil, pour the oil on the head of the material after heating, and stimulate the fragrance of the head of the material.
Put the oiled cucumber in a basin for easy stirring, then add a proper amount of salt, soy sauce, aged vinegar and a little sugar, chicken essence and sesame oil, and stir well enough to make the cucumber fully tasty. Then put it on a plate and eat it.