First Dao Liang ban San si
Required ingredients:
Potato 1 piece, carrot 1 root, persimmon pepper 1 piece, 2 tablespoons soy sauce, salt 1 gram, and appropriate amount of minced garlic.
Practice:
1. Wash potatoes and carrots, peel them and scrape them into filaments. Persimmon peppers are also shredded. A good knife cuts silk. Wash the shredded potatoes twice in clean water to remove the starch on the surface.
2. Put a proper amount of water in the boiling pot, add shredded potatoes, shredded carrots and shredded persimmon peppers, and blanch for about half a minute. Put the persimmon pepper silk head out of the pot and put it in a little heat.
3. Take out the blanched three silks and put them in cold water for cooling. Take it out for later use.
4. Put an appropriate amount of cooking oil in the wok. When the oil is hot, pour in minced garlic and stir-fry for a few times, then turn off the heat, so that the garlic smells just right. Pour in soy sauce and salt and mix well.
5. Pour garlic juice into three shreds and mix well.
The second cold andrographis paniculata
Required ingredients:
Andrographis paniculata, garlic powder, 2 tablespoons soy sauce, salt 1 g, sesame oil, sugar 1 spoon and pepper.
Practice:
1. Clean the purchased andrographis paniculata.
2. Put water in the pot, add andrographis paniculata after the water is boiled, and blanch for about 20 seconds. Take it out and put it in cold water to cool it.
3. Put the oil in the pot, stir-fry the pepper after the oil is hot, then filter out the pepper, leaving only the pepper oil.
4. Continue to heat the oil, then turn off the fire, pour in the minced garlic and stir-fry for a few times.
5. Take out the hollow lotus, squeeze out the water, pour the minced garlic and oil into the hollow lotus, add salt, soy sauce, sugar and sesame oil and mix well.
Third tiger dish
Required ingredients:
Pepper 1 root, cucumber 1 root, coriander 1 stick, peanut 1 stick, salt 1 gram, 2 tablespoons light soy sauce, and a little sesame oil.
Practice:
1. Put a little oil in the pot, fry the peanuts slowly until they change color, and let them cool for later use.
2. Wash and shred the peppers. If you are afraid of being too spicy, you can remove the tendons inside. Wash coriander and cut into sections. Shred cucumber.
3. Mix shredded pepper, shredded cucumber and coriander, add salt, soy sauce and sesame oil.
4. Mix all the ingredients well.
5. Finally, pour in the fried and cooled peanuts and mix well.
The fourth assorted tofu ball
Required ingredients: Beidoufu 1 piece, carrot 1 root, edible fungus, spinach, 2g salt and sesame oil.
Practice:
1. Prepare the required ingredients. Dice carrots, chop agaric, blanch spinach and cut into small pieces. Spinach must be blanched before eating, because spinach contains oxalic acid, which can be removed by blanching.
2. Crush the tofu, add salt and sesame oil and mix well. According to the broken tofu, you can use the fresh-keeping bag, put the tofu in the fresh-keeping bag and crush it with a rolling pin.
3. Put the chopped spinach, fungus and carrot into the tofu and mix well.
4. Take a piece of mixed tofu and knead it into a ball. The size of the ball can be according to personal preference. I made it about the size of table tennis.
Fifth, spinach, vinegar and peanuts
Required ingredients:
400g of spinach, 2 handfuls of peanuts, salt 1 g, half a spoonful of sugar, 3 spoonfuls of vinegar, 2 spoonfuls of light soy sauce, a little sesame oil and a proper amount of minced garlic.
Practice:
1. After washing spinach, blanch it in boiling water to remove oxalic acid.
2. Remove the blanched spinach, cool it in cold water, remove and drain, and cut into sections.
3. Put the oil in the pot, cool the oil in the pot, add peanuts, and fry on low heat until the color changes and turn off the fire. Sprinkle some salt on the plate and mix well. Be sure to let it cool before using it, otherwise it won't be crisp.
4. Add soy sauce, salt, sugar, vinegar and sesame oil to the cut spinach and mix well.
5. Pour in fried peanuts and minced garlic and mix well.