Flammulina velutipes is cut into finger-length segments, mushrooms are shredded, celery is also cut into segments, and half carrots are shredded.

Cut two red peppers into filaments, cut ginger into filaments, then heat in an oil pan. First, stir-fry shredded ginger and Chili peppers, pour a little old wine, then stir-fry shredded carrots, shredded mushrooms and celery. Finally, stir-fry Flammulina velutipes, add a little Xixian bean paste, a little Zhenjiang balsamic vinegar and a little sugar, and you can get out of the pan. It's soft, crisp and Q.

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Second, cold celery

Celery is a common dish, and most of them will fry it with meat or bacon, but the nutrients in it will be lost a lot. Why don't I teach you a simple and appetizing method: just a handful of celery (more or less casual), a little peanut oil, a little sesame oil, a little salt, a refrigerator and a pot, take off the leaves of celery, put water in the pot, burn the peanut oil, and put celery in, without cooking for too long. Take the celery out and put it in cold water to cool the river. Peel the celery (boiled celery is easy to peel). Cut the peeled celery into sections (not too short). Sprinkle a little salt on the plate and mix well. Pour in a little sesame oil and mix well. This cold celery is green and crisp, which is a good appetizer.

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Three, ice white jade fruit salad

White jade tofu, as a freezing point material, is matched with all kinds of fruits. After being chilled, it is smooth, tender and refreshing, and tastes excellent. Ingredients: white jade tofu 1 box, half a cup of milk, a little apples, watermelons and green twips.

Step by step:

1。 Cut all kinds of materials into small pieces, and it is best to remove the seeds of Qingti.

2 。 Pour milk on the fruit bowl evenly, add some sugar and stir well. After cooling, it can be eaten.

Note: white jade tofu is tender and difficult to cut, so it can be chilled in the refrigerator 10 minutes before cutting. If you can't eat it all at once, you can put it in the refrigerator with water.

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Fourth, cold spinach

Practice:

2 kg of spinach, washed, cut into pieces, blanched in boiling water on the stove for later use.

Ingredients: salt, a little monosodium glutamate, garlic powder, sesame oil,

Stir well together. Finally, add some amber peanuts. You can serve.

Advantages: it saves time and trouble, is nutritious and refreshing, and is a delicious cold dish in summer.

Tip: Spinach must be washed. If you like mustard, you can put mustard oil.

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Five, cold bitter gourd

Ingredients: 500g of bitter gourd, 9g of cooked vegetable oil, 0g of soy sauce10g, 20g of bean paste, 2g of refined salt, 25g of shredded pepper and 5g of mashed garlic.

Making:

(1) Cut the bitter gourd in half, remove the pulp, clean it, cut it into strips with a width of 1 cm, scald it in boiling water, soak it in cold boiling water, take it out, and control the moisture.

(2) Add shredded pepper and refined salt brain to the bitter gourd strips. After that, control the moisture, then soak it in cold boiling water, take it out, and put soy sauce, bean paste, garlic paste and cooked oil to mix.

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Six, cold kelp silk

Ingredients: kelp 300g.

Practice:

1. Wash kelp, cut it into filaments, cook it for half an hour, take it out and let it cool.

2. After cooling, add garlic, sesame oil, vinegar, monosodium glutamate and other seasonings, and mix well to serve. (No need to add salt)

Kelp is a marine vegetable, containing iodine, alginic acid and mannitol, which can prevent and treat goiter, cretinism, rickets and rickets. Modern pharmacological research shows that eating kelp can increase the activity of mononuclear macrophages, enhance the body's immunity and radiation resistance.

=================================

Seven, cold gluten

Ingredients: 250g of gluten, 500g of fresh mushrooms, 50g of bamboo shoots, sesame oil, a little sugar, 2 tablespoons of soy sauce, soy sauce 1 spoon.

Practice:

(1) shred gluten.

(2) Soak and wash the fresh mushrooms, roll them with Buddha's water, take them out, spread them, freeze them and shred them.

(3) Fill a large bowl with soy sauce, soy sauce, sesame oil, sugar, etc. and mix well.

=================================

Eight, cold shredded asparagus

Ingredients: 300g fresh asparagus, salt and sesame paste.

Practice:

Wash fresh asparagus, peel off the old skin, then cut it into filaments, add appropriate amount of salt, sesame sauce and other seasonings and mix well, then serve.

Asparagus has a strong disease resistance, and it does not need pesticides in the growth process, so it is a real green and pollution-free vegetable. Asparagus contains vitamins A, B 1, B2, nicotinic acid and various trace elements. Modern pharmacological studies have confirmed that asparagus has health care functions such as regulating immune function, anti-tumor, anti-fatigue, anti-cold, anti-hypoxia and anti-peroxidation.

=================================

Nine, sesame sauce mixed with beans

Raw materials: fresh beans, sesame paste, refined salt, pepper oil and Jiang Mo.

Method:

1. Cramp the beans, break them, wash them, soak them in cold water after they are cooked in a boiling pot, remove them and put them in a mixing plate.

2. Mix the sesame paste with cold water, heat the pepper oil, add monosodium glutamate and refined salt Jiang Mo and pour it on the beans. Mix well and serve immediately.

=================================

Ten, cold radish

Ingredients: 300g of white radish.

Practice:

First, wash the white radish, peel off the old skin, then cut it into shreds, add some seasonings such as salt, sesame oil and monosodium glutamate, and mix well to eat.

Radish is also called radish, and radish seed is called radish seed. Radish contains a lot of cellulose, vitamins, trace elements and double-stranded RNA. Cellulose can promote gastrointestinal peristalsis and prevent constipation. Double-stranded RNA can induce human body to produce interferon and enhance human immunity. White radish is a cruciferous plant, which is abundant in China and lasts all year round. White radish and green radish have similarities. Carrots contain more carotene and can also be used as medicinal food.

=================================

Eleven, garlic lettuce

Raw materials: lettuce1000g, one head of garlic, sesame oil10g, 25g of vinegar and 2g of salt.

Making:

1, peel lettuce, cut into strips with a length of 5cm and a width of 1 cm, peel garlic and mash.

2. Put the lettuce in salt and mix well. After salting out the water, drain the remaining juice and put it on the plate. Put the garlic paste, sesame oil and vinegar and mix well and serve.

=================================

Twelve, cold medlar dishes:

Ingredients: 300g of Lycium barbarum, salt, sesame oil, vinegar, monosodium glutamate and other seasonings.

Practice:

1. First, wash the medlar and cut it into sections, about 2 cm long.

2. blanch the medlar with water, remove it and let it cool.

3. Add salt, sesame oil, vinegar, monosodium glutamate and other seasonings and mix well.

Lycium barbarum L. contains betaine, aromatic glycoside, vitamin C, various amino acids, carotene, riboflavin and nicotinic acid, which can indirectly enhance immunity.

=================================

Thirteen, cold houttuynia cordata:

Ingredients: Houttuynia cordata 300g, salt, yellow wine, sesame oil, monosodium glutamate and other seasonings.

Practice:

1. firstly, wash houttuynia cordata and cut it into sections about 3cm long.

2. Add salt, yellow wine, sesame oil, monosodium glutamate and other seasonings and mix well.

Houttuynia cordata Thunb has a special taste because it contains a lot of volatile oil. Studies have confirmed that Houttuynia cordata Thunb has the functions of resisting pathogenic microorganisms, enhancing the activity of mononuclear macrophages, enhancing non-specific immunity and anti-peroxidation.

=================================

Fourteen, cold pig ears

Raw materials: pig ears.

Ingredients: shallots and coriander.

Practice:

1, pig ears were washed with salt and white vinegar several times to remove the fishy smell.

2, hot after the water is boiled, or to get rid of the fishy smell.

3. Reheat some water and add some salt, star anise, ginger, a few drops of cooking wine and a little soy sauce.

4. After boiling, put the processed pig ears and cook for about 25 minutes on medium heat.

5, remove and let cool and cut into silk.

6. Add soy sauce, sugar, red oil, shredded onion and coriander.

7. Put it in the refrigerator and let it cool thoroughly.

8, cool, especially suitable for summer.

=================================

Fifteen, mixed with yellow croaker

Ingredients: 2 fresh yellow croaker.

Seasoning: salt, monosodium glutamate, wine, vinegar, chopped green onion, Jiang Mo and sesame oil.

Making:

1. Clean up the yellow croaker, steam it in the drawer until it breaks, take it out, remove the head, tail, shark's fin and skin, and poke the meat into garlic cloves.

2. Add salt, monosodium glutamate, wine, vinegar, chopped green onion and sesame oil, mix well, serve on a plate and sprinkle with parsley.

--------------------

Cold dishes, that is, cold dishes, seem to have originated in the northeast. There are many varieties of cold dishes in northeast dishes, and there are many cold dishes, and there are no rules, diverse practices, very distinctive and delicious. When you go to the current Northeast Restaurant, you will definitely have a separate column in the menu-cold dishes. Strange to say, it is cold in the northeast, especially in Heilongjiang. The warm spring season does not exceed five months in a year, and the rest of the time is mostly cold. When it is cold, it should eat some hot dishes, but it just makes things worse and eats cold dishes.

Northeast big lapi

This seems to be the most famous cold dish in Northeast China, and this dish is indispensable for Northeast Chinese restaurants, regardless of their size. If it is really lacking, then this Northeast Restaurant is undoubtedly deceptive. Most of the materials used in the big face lift are potato powder, which is white, good, crystal clear, tough, smooth and tough to eat and good in taste. People in Northeast China don't pay much attention to cooking this dish. Most of them are cut wide and mixed with seasonings such as onion, ginger and garlic. I also brought this method to Fuzhou, but the raw material was mung bean powder, which was softer and less tough. The face lift in the restaurant is very particular, not only the taste is better, but also the color and technology are very particular. We will cut some finely shredded cucumber, coriander and other seasonings on the face lift, and then make a bowl of shredded pork juice, which contains finely cut shredded pork and mixed with peanut butter. After serving, the waiter will mix it on the spot.

Tiger vegetable

This dish name is scary enough! Extremely lethal. The main raw material of tiger dish is tofu skin, which is cut into thin shreds. Its ingredients are shredded pepper, shredded green onion and coriander, plus seasoning and sesame oil, and mixed evenly. And the amount of ingredients often accounts for half, so it looks very beautiful with white and green. Because there are shredded peppers and shredded green onions, sometimes shredded peppers with white tendons taste very spicy, which is not the same as that of Sichuan cuisine, so spicy that the whole mouth feels like a fire. Even drinking water or soup won't help at all. I remember going to the Northeast Restaurant. I wanted to eat and was afraid of spicy food, so I had to ask my boss to put less pepper.

Multicolored salad

Nowadays, many restaurants in Northeast China have this beautiful cold salad, which includes shredded cucumber in green, shredded egg in yellow, shredded cabbage in white, shredded cabbage in red, shredded cabbage in purple, shredded carrot in orange, etc. When serving, put a pile of filaments of each color in a circle on the plate, which is very beautiful, with shredded pork sauce in the middle. Just mix it when eating. This is very creative.

Cucumber cold dish

Cucumber is the most commonly used cold salad. There is a dish called "Pat Cucumber". Take a knife and pat the cucumber flat. Then cut several knives and mix with onion, ginger, garlic and seasoning. You can also use vinegar and sugar to make sweet and sour cucumber. In addition, cucumber can be mixed with many dishes, such as vermicelli and bean curd skin, and it tastes good. Some time ago, I had a "special cold salad" in a northeast restaurant. It was shredded cucumber and fried potato mixed with shredded pork and peanuts, and the taste was very special.

There are countless varieties of cold dishes. It seems that all vegetables can be mixed. The home-cooked cold dishes cooked by people in Northeast China often contain many kinds of ingredients, such as shredded cucumber, bean sprouts, shredded Chinese cabbage, vermicelli, spinach and shredded pork. There is also cold shredded radish, which is soaked with salt, squeezed dry and put chopped green onion and coriander, which is very light and delicious. Cold Flammulina velutipes, snow red mixed with soybeans, and cold shredded potatoes are all very delicious cold dishes.

-----------------

1 garlic fungus

Material: Auricularia auricula

Seasoning: garlic (that is, minced garlic), onion, ginger, refined salt, sugar, vinegar, chicken essence, pepper and sesame oil.

Production method:

1。 Soak the dried fungus in water (be sure to soak it), wash it and blanch it in boiling water (that is, put it in boiling water and take it out immediately). Take it out, drain it and put it on a plate.

2。 Put the garlic into a small bowl, add salt, sugar, vinegar, Jiang Mo and garlic and mix well.

3。 Put the pot on the fire and put the sesame oil. When the oil is hot, pour the oil into a small bowl, add the chicken essence and pepper, stir well, and pour it into a plate and mix well.

2 double pepper preserved eggs

Ingredients: preserved eggs (don't tell me I don't know what preserved eggs are, just preserved eggs), green peppers and red peppers.

Seasoning: minced garlic, soy sauce and sesame oil.

Production method:

1。 Put the green pepper and red pepper into the pot, stir-fry them for a while (that is, put them in without oil), remove the water, pour them out and cut them into pieces. (Beware of spicy taste, choking)

2。 Peel the preserved eggs, cut them into pieces, put them on a plate, and arrange them (to be artistic).

3。 Mix chopped green pepper, red pepper and garlic, add sesame oil and soy sauce, mix well and pour over preserved eggs.

Three-silk mixed with gold needles

Materials:

Ham sausage (this is to save trouble, we should use Jinhua ham itself, but it is not easy to find in the north, and everyone knows the problems that Jinhua Ham Factory has this year, so it is easy to save trouble. It is best to use Kyle Polo series of Shuanghui with better quality), Flammulina velutipes, shredded green peppers, and shredded mushrooms in water (many of the mushrooms we bought are dry, so we need to use blisters, which are called hair in jargon before processing).

Seasoning: cooking wine, soy sauce, refined salt, chicken essence, pepper, Jiang Mo, sesame oil and vinegar.

Production method:

1。 Blanch the shredded green pepper and mushroom separately with boiling water, and cut the ham into filaments.

2。 Boil the Flammulina velutipes with water (it must be cooked), take it out of the pot, put the shredded ham, shredded mushrooms and Flammulina velutipes on a plate, add chicken essence, cooking wine and salt and stir well.

3。 Stir the Jiang Mo, soy sauce and pepper evenly and pour them on a plate. End.

4 Tofu mixed with Tofu by Toona sinensis

Note: It's not easy to find Toona sinensis in the current season. Let's wait until spring.

Ingredients: Toona sinensis, tofu, if possible, find some soybeans,

Seasoning: chicken essence, salt, sugar and sesame oil.

Production method:

1。 Dice tofu, the smaller the better. For the sake of flavor, some people say that tofu can be crushed. I have never done it before, so you can try it. Blanch Toona sinensis with boiling water, take it out and cut it into fine powder. If you have soybeans, cook them.

2。 Put the diced tofu, Toona sinensis and soybeans on a plate, add the seasoning and stir well, OK.

5 cold kelp

Ingredients: seaweed, mung bean sprouts. The ratio of the two is 5:1,for example, one kilo of kelp (500g) and two ounces of mung bean sprouts (100g). In fact, mung bean sprouts are not needed, but they look better if they are available.

Seasoning: salt, chicken essence, sugar and cooking wine.

Production method: 1. Wash kelp with water, blanch it with boiling water, take it out, cool it and cut it into shreds.

2。 Blanch the mung bean sprouts with boiling water.

3。 Put the two things on a plate, pour in the seasoning and stir well.

References:

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0 Respondents: Wuyan 52 1 13 14-Thousand Total Level 4 6-161:17.

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What simple and delicious cold dishes to cook in summer ~ ~

View the same topic: nutrition of cold dishes in summer

Other answers *** 10

Coral cucumber

Simple and beautiful.

Respondent: Blue Bear-Assistant Level 2 6- 16 10:55

Mixed tofu

Respondent: Zhan Yunxin-Trainee Magician Level 3 6- 16 12:5 1

I do whatever I want to eat,

You don't have to read the menu to cook.

Do-it-yourself is the characteristic

Respondent: hansuemi903-manager level 4 6- 16 20:23

Vinegar mixed with kelp and sesame seeds

Respondent: mcl5428-probation period level 1 6- 17 18:25.

Cold dishes accompany you through the heat in summer.

When the appetite is poor in summer, many people are willing to eat cold salad. Nutrition research has also proved that eating raw vegetables can preserve the nutrition in vegetables to the maximum extent, because some bioactive substances necessary for human beings in vegetables will change their internal properties and lose their health functions when they meet the temperature above 55℃. Read in detail > > >

Fresh and refreshing cold salad-Eat some cool and refreshing cold salad, which will definitely help you get rid of your troubles and appetizers. Here, I'd like to introduce some vegetarian cold salad dishes to you. They are simple to make and appetizing to eat. Do you believe it? You can have a try. Detailed > > >

1, mixed with onion

Ingredients: Onion, one catty, green and red peppers, three soy sauces, San Qian mature vinegar, San Qian refined salt, five money and sesame oil, three points.

Method: peel off the old skin of the onion, wash it, cut it into pieces with a straight knife, and then cut it into thick silk or small pieces; Chili peppers are cut into shreds with a straight knife and put in a plate, then mixed with refined salt, soy sauce and aged vinegar, and finally dripped with sesame oil and stirred evenly. Features: fresh and crisp, sour and spicy.

2. Mix cabbage

Ingredients: cabbage, half a catty, soy sauce, five cents, sesame oil, five cents, sugar, one dollar and salt, two cents.

Method: Peel off the cabbage, wash it, and cut it into pieces one inch long and half an inch wide with a straight knife. Boil it in boiling water for two or three minutes, and scoop it up. Do not overdo it. Drain the water and put it in a bowl. Stir in soy sauce, sesame oil, sugar and salt. In addition, dried shrimps, dried fragrant peppers and shredded green and red peppers can be added, and vinegar can be added to make sweet and sour cabbage. Features: sweet, salty and crisp, served with wine and side dishes.

3. Mix mung bean sprouts

Ingredients: mung bean sprouts, two pounds of cucumber, two ounces of salt, five dollars of shredded onion, two dollars of ginger, two dollars of vinegar, five dollars of sesame oil and one dollar.

Method: remove impurities from mung bean sprouts, wash them, blanch them in a boiling water pot (be careful not to blanch them too much), and remove them to control the water; Wash cucumber, cut it into slices with a straight knife, then cut it into filaments, sprinkle with salt, add shredded onion and ginger, mix well, and finally pour vinegar and sesame oil on the plate. For example, add soaked dried bean sprouts and vermicelli to make mung bean sprouts mixed with three shreds. Features: fresh, delicious and nutritious.

4. Cucumber mixed with shrimp slices

Ingredients: two pairs of shrimps, one cucumber, one green garlic seedling, two green leaves, three soy sauce, five money, sesame oil, one money, old vinegar, two money, soaked fungus and two money.

Method: Peel prawns, cook them in a boiling water pot, take them out and air-cool; Wash cucumber and cut it into semi-circular pieces with a straight knife; Picking and cleaning green garlic sprouts and green vegetable leaves, cutting them into sections with a straight knife, and putting them all on the case for later use. At this time, push the cold shrimp into pieces. Then plate and season. The order of setting the plate is: first, lay the bottom with green leaves, then set the shrimp slices into patterns (optional), and put the cucumber slices and green garlic seedlings on the upper layer, sprinkle with water fungus, and pour in soy sauce, sesame oil and aged vinegar. Features: bright and beautiful, fragrant and delicious.

5, sesame sauce mixed with beans

Ingredients: fresh beans, five ounces of sesame sauce, two ounces of refined salt, five dollars of monosodium glutamate, ten grains of pepper oil and five dollars of Jiang Mo San Qian.

Method: Cramp the beans, break them, wash them, cook them in a boiling pot, then soak them in cold water, remove them and put them in a mixing plate. Mix sesame paste with cold boiled water, heat pepper oil, add refined salt, monosodium glutamate and Jiang Mo, pour on the beans, mix well and serve. Features: green in color and delicious in flavor.

6. Shredded pork mixed with vermicelli

Ingredients: pork (thin), three or two mung bean vermicelli, two pieces of cooking oil, five money soy sauce, San Qian sesame oil, five money vinegar, two money mustard, five points salt water, one money sesame sauce, five money monosodium glutamate and ten tablets.

Method: first wash the pork, slice it into pieces and then cut it into filaments; After the vermicelli is soaked soft, it is cut into shreds with a straight knife, boiled in a boiling pot, fished out and put in cold water, drained and put into a plate, and stirred with chopsticks. Then put the wok on a high fire, pour in the oil and heat it, then stir-fry the shredded pork in the wok, add a dollar of soy sauce, and serve it on the vermicelli until the meat color changes. Pour the juice made of vinegar, sesame oil, mustard, salt water and monosodium glutamate, preferably with sesame sauce. Features: delicious and refreshing, accompanied by wine and delicacies.

7. Mix leeks

Ingredients: fresh leek, 2 kg salt, 5 yuan pepper, 10 capsules.

Method: Pick and wash leeks, cut them into inches with a straight knife, mix with salt and pepper, put them in a pot, cover them, and marinate for two or three days before eating.

Features: It is economical and practical, and it is most suitable to accompany meals.

8. Mix fragrant soybeans

Ingredients: soybean 2 kg salt 1 2 soy sauce 1 2 rice wine 5 money spiced powder 5 money chopped green onion 2 money.

Method: Pick and wash the broken soybeans bitten by insects, pour them into the pot, add water to soak the bean noodles, pour in the spiced powder (or add a dollar of Lingyunxiang), cook on high fire for about 15 minutes, then move to low fire for stewing. At this time, add seasoning such as salt, soy sauce, yellow wine, etc., cover the pot tightly and stew until the bean skin swells. When the soup becomes thick juice, take out the pot, cool and plate. When eating, you can sprinkle some chopped green onion and drop some sesame oil to make it more fragrant. Features: delicious and crispy, served with wine and side dishes.

9. Spicy fans

Ingredients: vermicelli, six, two, sugar, five points, soy sauce, one, two, Chili oil, five dollars, vinegar, San Qian pepper powder, one dollar, monosodium glutamate, one point method: First, the vermicelli is softened with boiling water, and cut into two-inch long pieces and put on the plate. In a bowl, add soy sauce, vinegar, sugar, monosodium glutamate and cold boiled water to make a marinade, pour it on the vermicelli, sprinkle with pepper powder, pour in Chili oil and mix well. Features: This dish is Sichuan flavor, spicy and spicy, and it is the best accompaniment to wine.

10, mixed vermicelli

Ingredients: good flour, five ounces of water, three pounds of cucumber, two ounces of sesame sauce, five dollars of mustard, five dollars of San Qian Chili oil, two dollars of sesame oil and eight ounces of reconciliation.

Method: Add clear water into the flour noodles to make a thick juice, boil it into a paste on fire, spread it on a wooden board after boiling, cool it, roll it up, cut it into wide strips, sprinkle with shredded cucumber, add sesame sauce, mustard, Chili oil, pour the soup and drop sesame oil. Features: cool and delicious, good in midsummer.

1 1, mixed celery

Ingredients: fresh celery, two pounds of refined salt, five dollars of sesame oil, five minutes of special vinegar, San Qian soy sauce and San Qian.

Method: Pick the celery leaves, clean it, cut off the hairy roots and wash it. Cut into five long sections, blanch in a boiling water pot, sprinkle with salt and mix well. When eating, pour soy sauce, special vinegar, sesame oil, or pepper oil to make it taste longer. Don't put vinegar early, or the food will turn yellow. Features: green, tender and nutritious.

12, celery in tomato juice

Ingredients: tender celery, tomato juice, salt, cooking oil, white vinegar and money.

Method:

1. Select fresh celery, remove the leaves and roots, wash them, cut the stems straight with a knife, put them into a boiling water pot, take them out when the water comes back, drain them, cut them into one-inch long sections, and add refined salt and monosodium glutamate to the plate. 2. Put the pot on the fire, add cooking oil to heat it, add tomato juice, sugar, vinegar and water, boil it and pour it on celery.

Features: This dish is orange-red, fresh and delicious.

13, spiced peanuts

Ingredients: peanuts, a catty of refined salt, one or two peppers, one dollar of aniseed, one dollar of cardamom and half a dollar of ginger.

Method: Clean the peanuts, soak them in warm boiled water for about two hours, add about two or three kilograms of water to the pot, ignite, add salt, pepper, aniseed, cardamom and ginger, add peanuts and cook them, pour the soup into the pot, and take them out when eating. Features: the five flavors are strong, so it is suitable for drinking and eating.

14, spinach puree

Ingredients: a catty of spinach, Jiang Mo, two pieces of dried bean curd, two pieces of refined salt, eight parts of shrimp, San Qian, three parts of sugar, three parts of cooked salted lean meat, two parts of sesame oil, and San Qian.

Method:

1. Remove the old leaves from the spinach, peel off the root tips, wash them, put them in a boiling pot until the water boils again (turn the vegetables over in the middle), pause for a moment, scoop up the drain, then smooth them out and squeeze them into pieces, then squeeze the water again and put them in a pot, add refined salt and white sugar and mix well.

2. Wash the dried shrimps to remove dust and impurities, put them in a small bowl, add boiled water to the dried shrimps (it is best to steam them in a cage for 20 minutes), soak them until soft and cut them into pieces. Dried fragrant bean curd and cooked salty lean meat are also cut into pieces. Pour the above powders into spinach together with Jiang Mo and soaked shrimp and rice, pour sesame oil into it, and mix well. Features: This dish is delicious because it is mixed with a variety of raw materials. 、

15, mixed assorted

Ingredients: vermicelli, three or two cooked pork, one or two cooked chicken, one or two cooked ham, one or two boiled water, five money eggs, two spinach hearts, three soy sauces, eight money mushrooms, San Qian vinegar, San Qian sesame oil, one money mustard paste, two money monosodium glutamate and ten tablets.

Method: First chop the vermicelli into five-inch long sections, put it in boiling water until the center is not hard, take it out and soak it in cold water, decant the water and put it around the plate; Spinach heart is cut into inches with a straight knife; Open the blade of the mushroom slices and blanch them with boiling water for later use; Heat the frying spoon on the fire, open the eggs and pour them into a thick egg skin, uncover the egg skin and cut it into two-inch long and one-minute wide silk; Pork, chicken and ham are cut into one-minute thick and one-inch long silk with a straight knife. Put all kinds of raw materials in the middle of the plate of vermicelli in neat colors, and sprinkle dried seaweed on the vermicelli. Finally, mix soy sauce, vinegar, sesame oil, mustard paste and monosodium glutamate into juice in a bowl, and pour it in when eating. Features: bright colors and unique flavor.

16, three celery

Ingredients: tender celery, one catty of refined salt, five points of water-soaked mushrooms, one or two sugars, five points of clean bamboo shoots, one or two monosodium glutamate, one point of spiced dried sesame oil, two points of San Qian and Jiang Mo;

1. Wash celery, remove its leaves and roots, put it in a boiling water pot, pick it up when the water comes back on, drain it, cut it into one-inch long sections, add salt and mix well, and put it in a plate. 2. Cut the mushrooms, bamboo shoots and dried citron into fine filaments, put them in a water pot, blanch them, fish them out, drain them, sprinkle them on celery, add Jiang Mo, sugar and salt, mix well, and pour sesame oil. Features: This dish is harmonious in color, crisp, tender and delicious.

17, green pepper mixed with dried silk

Ingredients: five or two fragrant green peppers, three pieces of sesame oil, one dollar of sugar, one dollar of refined salt and ten capsules of monosodium glutamate.

Method: firstly, clean the green pepper and cut it into filaments with a straight knife; The dried incense is also cut into filaments with a straight knife, blanched in a boiling water pot, taken out, drained, poured into a mixing basin, and mixed with sesame oil, sugar, refined salt and monosodium glutamate to serve. Features: delicious color, best with wine.

18, Xuan cauliflower

Ingredients: cauliflower, 2 kg refined salt, 5 money pepper oil, 5 money chopped green onion, 1 money ginger, 2 money.

Method: Remove the roots of cauliflower, wash it, break the petals, cut it into eight pieces with a straight knife, boil it in boiling water, then take it out and control it to dry, sprinkle with refined salt, and finally add onion and ginger, and heat the pepper oil to serve. Features: Delicious and fresh in shape, suitable for wine and rice.

19, celery

Ingredients: fresh celery, five taels per catty, Jiang Mo, two money, refined salt, five money, monosodium glutamate, ten grains of pepper oil, five money, aged vinegar and two money.

Method: Remove the leaves and roots of fresh celery, wash them, cut them into eight long sections with a straight knife (the thick roots can be split in half), put them in a boiling water pot, blanch them and take them out, rinse them with cold water to control drying, then mix the refined salt, monosodium glutamate and aged vinegar evenly, put them in Jiang Mo, and pour in the heated pepper oil to taste. Features: rich in nutrition and fragrant.

20, spicy three silk

Ingredients: lettuce, a catty of cucumber, five ounces of salt, five dollars of red pepper, two ounces of onion, one dollar of ginger, three slices of vinegar, two dollars of pepper oil and five dollars.

Method: Peel and wash lettuce, and cut it into silk with a straight knife; Wash cucumber and shred; Peppers are also shredded. Sprinkle with salt and vinegar, mix well, add onion and ginger, and serve with pepper oil. Features: bright colors and complete taste.

2 1, Sanwei Cucumber

Ingredients: cucumber, two pounds, five peppers, four refined salts, five money, white sugar, San Qian vinegar, five money, onion, one money, ginger, two money, soy sauce, two money, pepper oil and five money.

Method: Wash the cucumber and remove the pulp, and cut it into three-minute wide and eight-minute long sections with a straight knife; Pepper is also cut into silk with a straight knife; Blanch cucumber in boiling water, remove and dry, sprinkle with salt and mix well to serve. Heat the pepper oil from the pot, add onion, ginger, pepper, soy sauce, vinegar, sugar, etc. and mix well on the cucumber. Features: the color is delicious and the production is convenient.

22. Rapeseed

Ingredients: fresh rape, 2 kg refined salt, 5 money pepper oil, 5 money ginger, 3 pieces of onion and 1 money.

Method: Wash the rape leaves and roots, cut it into eight-minute spatula with a straight knife, blanch it in boiling water, take it out and dry it, mix it with salt, sprinkle with shredded onion and Jiang Mo, and heat the pepper oil. Features: fresh green and crisp, suitable for noodle rice.

23. Oil-stimulated cucumber

Ingredients: tender cucumber, one catty, cooking oil, half a catty (one or two oil consumption), pepper, ten peppers, two onions, half a ginger, two money, white sugar, San Qian vinegar, two money, refined salt and five money.

Method: Wash the cucumber, cut off both ends on the case, and cut off the pulp in two halves. Cut it into diagonal lines with a distance of one minute. The depth of the knife is half that of cucumber. Don't cut it thoroughly, and then cut it into inches. Wash the pepper and cut it into filaments with a straight knife. Then put the wok on a high fire, pour in the oil until it is 80% cooked, fry the cucumber into green and then take it out, and put it on the plate with a hundred sides up. Leave a little oil in the pot, fry the pepper until it is burnt and take it out. Then add onion, ginger, shredded pepper and various seasonings, mix them into juice and pour them on cucumber. Features: green, fresh and crisp, with unique flavor.

24, green bean sprouts

Ingredients: mung bean sprouts, two pounds of salt, five dollars of pepper oil, five dollars of shredded onion, one dollar of ginger, three slices of coriander and two vinegar San Qian.

Method: Pick and wash the mung bean sprouts, blanch them in boiling water, remove and dry them, sprinkle with salt, vinegar and cabbage leaves, mix well and serve. Finally, add onion, ginger and coriander, and add pepper oil. Features: crispy and delicious, easy to make.

25. Stir-fried spicy cabbage

Ingredients: Chinese cabbage, 2 Jin dried red pepper, 4 ginger, San Qian sugar, 2 money soy sauce, 5 money sesame oil, 5 money refined salt and 8 money.

Method: Peel off the outer side of the cabbage, wash it, cut it into three-point thick strips with a straight knife, add salt and mix well, take it out after pickling, rinse it off with cold boiling water, control it to dry, and put it in a basin. Pour the white sugar, vinegar and soy sauce on the cabbage, cut two peppers and ginger into shreds, sprinkle them on the cabbage, then fry the other two dried peppers with sesame oil and pour them into the basin, then cover them for ten minutes. Features: spicy, crisp and refreshing, with both wine and rice.

26. Pickled peppers and cucumbers

Ingredients: fresh cucumber, 2 kg of red pepper, 4 refined salts, 5 money of pepper oil, 5 money of soy sauce, 1 money of onion, 1 money of ginger, 3 pieces of sugar, 2 money of aged vinegar, San Qian.

Method: Wash cucumber, chop it into two pieces with a knife to remove pulp, cut it into eight long sections with a straight knife, sprinkle with salt, and marinate for ten minutes to control drying. Then mix the soy sauce, vinegar, sugar and salt together. Chili pepper shreds, onion and Jiang Ye shreds are put on, pepper oil is heated, then it is poured on the spicy shreds, and it can be buckled for a while. Features: sweet, spicy, sour and fragrant, full of nutrition.

27, Xuan kelp silk

Ingredients: water kelp, one catty, five ounces of salt, five dollars of pepper oil, five dollars of green vegetables, three vinegar, San Qian onion shreds, one dollar of ginger.

Method: Wash kelp, cut it into filaments, blanch it in boiling water, take it out and control it to dry, sprinkle with refined salt and shredded vegetables, mix well and serve, finally add onion and ginger, pour vinegar and pepper oil and heat it. Features: Silk is long and fragrant, with unique flavor.

28. Sanwei Cabbage

Ingredients: cabbage, 2 kg red pepper, 4 white sugar, 5 money refined salt, 5 money vinegar, 5 money pepper oil, 5 money shredded onion, 1 money ginger, 3 pieces of soy sauce, 2 money monosodium glutamate and 10 tablets.

Method: Pick the rotten leaves from the yellow side of the cabbage, remove the roots, wash them, cut them into three-width and eight-length pieces with a straight knife, blanch them in boiling water, take them out and air dry them, and cut the peppers into filaments for later use; Sprinkle with salt, mix the cabbage well, heat the pepper oil from the pot, and add seasonings such as spicy shredded, shredded onion, shredded ginger, white sweet and sour, soy sauce and monosodium glutamate. Features: red and white, spicy and multi-flavored.