Ingredients: two to three fresh cucumbers (must be made with flowers and thorns on top to make them delicious)

Seasoning: A. One spoonful of salt B. Five spoons of white vinegar, one piece of rock sugar (walnut size), one spoonful of honey, half a spoonful of MSG, four dried red peppers (broken into small sections)

Preparation method: 1. Wash the cucumber and cut it into finger-thick pieces about eight centimeters long. Cut into small pieces, put in a clean container and mix well with salt, set aside.

2. Put the ingredients in B into a small bowl, stir evenly, and leave until the rock sugar is completely dissolved.

3. When the cucumbers are marinated in salt for about 20 minutes, a lot of water will leak out. Pour out the water, and add the B seasoning you just prepared into the cucumbers and stir evenly.

4. Keep it in the refrigerator for one day.

Features: Sour and sweet, moderate spiciness, refreshing and delicious, appetizing and digestible.

A few points to note: 1. Be sure to use rock sugar and white vinegar, do not use white sugar and rice vinegar/aged vinegar, otherwise you will not be able to create that refreshing taste.

2. When pickling cucumbers with salt, do not use too much salt, otherwise it will affect the final sweet taste.

3. This cold dish is marinated in the refrigerator, so it is especially suitable for summer consumption. According to my experience in Duyiyi, if the marinating time exceeds two days while ensuring hygiene, the effect will be poor. better. If it only marinates for one day, it's already pretty good.

4. Unlike other cold dishes, this cold dish does not require sesame oil to emphasize the refreshing feeling without a drop of fat.

11. Mix celery

Ingredients: Two kilograms of fresh celery, five kilograms of refined salt, five cents of sesame oil, three cents of special vinegar, three cents of soy sauce

Preparation method: Pick the celery Pick the leaves, remove the hairy roots and wash them. Cut into five long sections, blanch in a pot of boiling water, then sprinkle with refined salt and mix well. When eating, pour soy sauce, special vinegar, sesame oil, or pepper oil for a longer flavor. Do not put vinegar in early, otherwise the vegetables will turn yellow.

Features: Green, fragrant and tender, rich in nutrients.

12. Tomato juice and celery

Ingredients: One pound of tender celery, two liang of tomato juice, two qian of refined salt, one liang of cooking oil, one qian of white vinegar

Preparation method:

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1. Select fresh and tender celery, pick off the leaves and roots and wash them. Use a knife to cut the stems straight, put it into a pot of boiling water, take it out when the water boils again, drain and cut into one-inch long sections. Add refined salt and MSG and put in the plate.

2. Put the pot on the fire, add cooking oil to heat, add tomato juice, sugar, vinegar and water. After boiling, pour it on the celery.

Features: This dish is orange-red in color, tender and delicious.

13. Five-spice peanuts

Ingredients: One pound of peanuts, one pound of refined salt, one pound of peppercorns, one pound of aniseed, one pound of cardamom and half a pound of ginger, three slices of ginger

Preparation method : Pick up the peanuts and soak them in a basin with warm boiling water for about two hours. Add about two to three kilograms of water to the pot and heat it up. Add salt, pepper, aniseed, cardamom, and ginger. Add the peanuts and cook until cooked. Pour it into a basin, take it out and serve on a plate when eating.

Features: It has a strong five-flavor flavor and is suitable with wine and rice. < /p>

Preparation method:

1. Pick off the old leaves of spinach, cut off the root tips and wash them, blanch them in a pot of boiling water until the water boils again (turn the vegetables over in the middle), Stop for a while, pick up and drain, then squeeze out the water, chop into pieces, squeeze out water again and put it in a basin, add refined salt and sugar and mix well.

2. Wash off the dust and impurities from the dried shrimps, put them in a small bowl, add boiling water to just cover the dried shrimps (it is best to steam them in a basket for 20 minutes), soak until soft and then cut into pieces. The fragrant dried tofu and cooked salty lean meat are also chopped into pieces. Pour the above minced ingredients into the spinach together with the minced ginger and soaked dried shrimps, pour in sesame oil, and mix well.

Features: This dish is made with a variety of raw materials, making it delicious and delicious.

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15. Assorted mix

Ingredients: 3 ounces of vermicelli, 1 ounce of cooked pork, 1 ounce of cooked chicken, 1 ounce of cooked ham, 1 ounce of moist sea rice, five cents of eggs, two spinach hearts, three stalks of soy sauce Eight qian of mushrooms, three qian of vinegar, three qian of sesame oil, one qian of mustard paste, two qian of MSG, and ten capsules

Preparation method: First chop the vermicelli into five-inch long sections, put it into boiling water and cook until there is no hardness in the center. Take it out and soak it in cold water for a while, decant the water and place it around the plate; cut the spinach heart into inch-inch sections with a straight knife; cut the mushroom slices with a blade, blanch them in boiling water and set aside; then put the frying spoon on the fire to heat, and add the eggs Open and pour into the egg skin, spread it into one minute thick, lift the egg skin and cut into shreds two inches long and one minute wide; use a straight knife to cut pork, chicken, and ham into shreds about one minute thick and one inch and two inches long. Arrange the various ingredients neatly in different colors among the vermicelli on the plate, and sprinkle the dried shrimps on the vermicelli. Finally, mix soy sauce, vinegar, sesame oil, mustard paste and MSG into a bowl and pour it in when eating.

Features: Bright colors and unique flavor.

17. Three shreds of celery

Ingredients: 1 pound of tender celery, 1/5 of refined salt, 5/5 of water-coated mushrooms, 1/2 of white sugar, 5/5 of clean bamboo shoot meat, 1/2 of MSG, 1/2 of dry spice, 2 pieces of sesame oil, 3 2 halves of money and ginger

Preparation method:

1. Remove the leaves, cut the roots and wash the celery, put it into a pot of boiling water, pick it up when the water boils again, drain and cut into one-inch pieces Cut into long pieces, add two halves of refined salt, mix well, and put on a plate.

2. Cut the mushrooms, bamboo shoots and dried coriander into thin strips, blanch them in a pot of boiling water, drain them and sprinkle them on the celery, then add minced ginger, sugar and refined salt, mix well, and pour in sesame oil. Serve.

Features: This dish has a harmonious color, crisp, tender and fragrant.

18. Green pepper mixed with dried shreds

Ingredients: 5 liang of green pepper, 3 pieces of dried bean curd, 1 penny of white sugar, 1 penny of refined salt, 1 penny of MSG, ten pieces

Method: First remove the stems of the green peppers, wash them, and cut them into thin strips with a straight knife; cut the dried tofu into thin strips with a straight knife, blanch them in a pot of boiling water, take them out, drain the water, and pour them into a mixing bowl. , add sesame oil, sugar, refined salt and MSG, mix well and serve on a plate.

Characteristics: Fresh and fragrant, best served with wine.

19. Braised cauliflower

Ingredients: Two kilograms of cauliflower, five qian of refined salt, five qian of pepper oil, one qian of green onion and two qian of ginger

Preparation method: Remove the roots of the cauliflower Wash, break the petals, cut into about eight pieces with a straight knife, boil in boiling water, then remove and drain, sprinkle with salt and serve on a plate, finally add onions and ginger, heat the pepper oil and serve.

Features: The shape is delicious and fresh, suitable for eating with wine and rice.

20. Soy celery

Ingredients: One pound of fresh celery, five ounces of minced ginger, two cents of refined salt, five cents of MSG, ten grains of pepper oil, five cents of mature vinegar, two cents

Made Method: Remove the leaves and roots of fresh celery, wash them, cut them into eight long sections with a straight knife (thick roots can be split in half), put them in a pot of boiling water until cooked, take them out, rinse them with cold water to dry them, and then add some refined salt. , MSG, and mature vinegar, mix well and serve on a plate, add minced ginger, and pour in heated pepper oil to make it soy.

Features: Rich in nutrients and fragrant.

Sichuan Spicy Mixed Vegetables with Meat and Vegetables--------One ladle of red oil, some pepper powder, salt, soy sauce, MSG, brine, sesame oil, green onions

Sichuan Spicy Mixed vegetables - a ladle of red oil, some pepper powder, salt, balsamic vinegar, monosodium glutamate, a little sugar, sesame oil, green onions

1. Cut the tofu skin into shreds. If on a plate, then put salt, monosodium glutamate, vinegar, sesame oil and set aside.

2. Cut the green onions into shreds and set aside.

3. Cut the dried red pepper into shreds. Put the spoon (an iron spoon used for scooping porridge) directly on the fire to dry, pour in more than half a spoon of peanut oil, add shredded red pepper after the oil is hot, when the oil stops boiling, pour it directly on the tofu skin, and then Add shredded green onion, mix well and serve.

If you like spicy food, add more chili pepper.

Two potatoes, steam them, peel them, and mash them with your hands. Cut the carrots, cucumbers, and ham into dices with chopsticks, add mashed potatoes, add salad dressing and a little salt, and mix well before pulling.

I like the taste of this very much~~~~~~~~~~~~~~~~~

Cold Five Shreds

Ingredients: purple cabbage, cucumber, carrot , jellyfish

Accessories: green garlic, eggs

Seasoning: sugar, salt, vinegar, sesame oil, soy sauce, chicken essence, cooking wine

Method:

< p>1. Wash the purple cabbage, cucumber, carrot, and jellyfish and cut them into thin strips, blanch them in boiling water, take them out and put them in a container for later use;

2. Wash the green garlic and cut into pieces; < /p>

3. Remove the egg whites and leave the yolks, put the pot on the fire, pour the egg yolks into the pot, spread them into pancakes and cut them into thin strips; pour them into a container with purple cabbage, cucumber, carrots and jellyfish, add salt, Mix vinegar, sesame oil, sugar, soy sauce, cooking wine, chicken essence, and minced green garlic.

Features: Crisp and refreshing, bright color

Main ingredient: Yuba

Accessories: Cucumber

Seasoning: sesame salt, sesame oil, white vinegar , chicken essence

Method:

1. Soak the yuba, wash it and blanch it in boiling water, wait for it to cool and cut into shreds, wash and cut the cucumber into shreds;

< p>2. Pour the yuba and cucumber shreds into a vessel, add sesame salt, white vinegar, sesame oil, and chicken essence.

Features: salty and refreshing

Materials: bitter melon, honey, 7Up (Sprite is also acceptable)

Preparation method:

1) Wash the bitter melon, remove the white flesh inside (leaving only the green part), and cut into strips. Cut as finely as possible.

2) Place the processed bitter melon in a deeper vessel. Then add Qixi. Just soak the bitter melon. Then put it in the refrigerator, in the non-frozen compartment.

3) After an hour, you can dip it in honey and enjoy it. It doesn't matter if you soak it for a longer time.

Note: Bitter melon must be washed, preferably soaked in pure water for an hour.