Ingredients required for cold four-color vegetables: half lotus root, half carrot, 1 small bowl of fungus, 100 grams of snow peas, appropriate amount of oil and salt, 1 tablespoon of sesame oil, 3 cloves of garlic, 20 pieces of Sichuan peppercorns, and white sugar 1 teaspoon, a little MSG,

Steps:

1. Soak the fungus in advance, remove both ends of the snow peas, and wash them. Peel and wash lotus root and carrot.

2. Cut the lotus root into thin slices, put it in clean water, and add a few drops of vinegar so that the color of the lotus root slices will not oxidize and turn black. Cut the carrot into diamond-shaped slices and cut the garlic into mince.

3. Add water to the pot and bring to a boil. Add a little salt and a few drops of oil. Put the snow peas, lotus root slices, fungus and carrot slices into the pot and blanch them. After the water boils, remove the vegetables together. out. When blanching, add a little salt and a few drops of oil to the water to make the color of the vegetables brighter.

4. Immediately put it in cold water to cool down the ingredients quickly, take out the ingredients and drain the water, and put them in a large bowl for later use. After blanching, the ingredients should be immediately placed in cold water to cool down quickly to keep the ingredients crisp and tender without discoloration.

5. Heat the oil in the pot, add the peppercorns and fry over low heat. Fry the peppercorns over low heat until slightly charred, take out the peppercorns and discard.

6. Pour the fried Sichuan peppercorn oil into a large bowl containing the ingredients, then add sesame oil, salt, a little sugar and MSG, stir evenly, and serve on a plate. A plate of delicious and delicious food. A complete set of cold vegetables with four colors is ready.

Ingredients required for hand-shredded vegetables: 1 cucumber, 1 tomato, half onion, 2 sheets of dried tofu, 1 handful of fungus, 1 coriander, appropriate amount of oil and salt, 1 tablespoon of sesame oil, dry 5-6 chili peppers, 2 tablespoons of sugar, 2 tablespoons of rice vinegar, 1 tablespoon of mature vinegar, 2 tablespoons of light soy sauce,

Steps:

1. Prepare the required materials, cucumber and Wash the tomatoes and soak the fungus in advance. Soak the dried fungus in cold water for 3-4 hours. Soak the fungus fully. Remove the roots of the soaked fungus and tear it into small florets.

2. Tear the dried tofu into pieces with your hands, place the cucumber on the cutting board, use the back of a knife to crack the cucumber, make a cut in the middle with the knife, and then cut the cucumber into segments with a diagonal knife. The purpose is to fully crack the cucumber, which will enhance the flavor when mixing.

3. Tear the onion into pieces with your hands, make a cross cut on the top of the tomato, put it in a container, pour boiling water on it, the skin of the tomato will swell, and it will be easy to peel off the skin of the tomato. , peel off the skin of the tomatoes, and then cut the tomatoes into pieces.

4. Cut the coriander into sections, cut the dried chili peppers in half, omit the chili seeds, and mince the garlic. Garlic is an indispensable seasoning in this cold dish and plays a role in enhancing the flavor. , eating garlic also has a bactericidal effect.

5. Add water to the pot and bring to a boil. Add the dry tofu and blanch it. After the water boils, cook for 2-3 minutes. Boil the dry tofu until it becomes soft. Take out the dry tofu and put it in cold water to cool. Take it out and squeeze out the water with your hands. Set aside.

6. Re-boil the water in the pot, add the fungus and blanch it for 1-2 minutes, take out the fungus, put it in cold water and cool it, remove and drain the water and set aside.

7. Add oil to the pot. It doesn’t matter if the amount of oil is a little more. The chili oil will be used for frying in the next step. Add peanuts in cold oil and stir-fry over low heat. Fry the peanuts over low heat. Fry until cooked, take out the peanuts, and let cool for later use. Stir-fried peanuts should be fried over low heat. Using high heat will cause them to burn easily and the inside will not be cooked yet.

8. Heat the oil in the pot slightly, add the dried chili segments and fry until fragrant. Be sure to control the oil temperature and do not burn the dried chili peppers. If the dried chili segments are over-fried, they will have a bitter taste.

9. Place cucumbers, dried tofu cubes, onion cubes, fungus, coriander segments and tomato cubes in a basin, then add seasonings: fried chili oil, sesame oil, salt, sugar, rice vinegar, Aged vinegar and light soy sauce, stir evenly from bottom to top with chopsticks. Add peanuts and stir evenly. This cold dish is ready. Just take it out and put it on a plate. This cold dish should be eaten and mixed immediately. Do not keep it for a long time, otherwise the taste will become worse, it will not be crispy and tender, and nutrients will be lost.

Ingredients required for home-cooked cold dishes: 2 cucumbers, 1 carrot, 3 sheets of dried tofu, 1 handful of vermicelli, 1 Chinese cabbage heart, 1 coriander, 3 cloves of garlic, 2 tablespoons of sesame oil, chili oil 1 tablespoon, appropriate amount of salt, 1 tablespoon of sugar, 2 tablespoons of rice vinegar, 1 tablespoon of mature vinegar, 2 tablespoons of light soy sauce,

Steps:

1. Prepare the required materials and ingredients Wash, peel and wash the carrots. Use cabbage hearts for Chinese cabbage, which has a crisper texture

2. Cut the dry tofu in half lengthwise, then stack them together and cut into thin strips

3. Add water to the pot and bring to a boil. Add vermicelli and cook until soft. Do not cook for too long. Soak in warm water. Bring the water to a boil. Add dried tofu shreds and cook for 1 minute. Minutes, take it out, put it in cold water to cool, take it out and hold it in clean water for later use.

4. Cut the cucumber into slices and then into shreds.

5. Cut the carrots into thin strips. Because carrots have a hard texture, they should be cut into thin strips, not too thick. Cut the coriander into small sections and mince the garlic.

6. Peel the cabbage leaves, wash them with warm water, drain the water, cut the thicker part of the cabbage into 2 pieces with a razor blade, and then cut the cabbage top into thin strips.

7. Cut the cucumber Place shredded carrots, shredded dried tofu, shredded cabbage, vermicelli, coriander segments, and minced garlic in a basin, then add seasonings, salt, sesame oil, chili oil, white sugar, rice vinegar, mature vinegar, and light soy sauce.

8. Use chopsticks to quickly stir from bottom to top and mix evenly. Remove and serve on a plate. After mixing, it will taste slightly salty, slightly spicy, sweet and sour.

Ingredients required for nut spinach: half a catty of spinach, 1 bowl of peanuts, 3-4 spicy millet, appropriate amount of oil and salt, 3 cloves of garlic, 1 tablespoon of seafood soy sauce, 1 tablespoon of balsamic vinegar, and half of sugar tablespoon, appropriate amount of cooked sesame seeds,

Steps:

1. Wash the spinach. Do not remove the roots when eating spinach in spring. Spinach roots are red foods. It would be a pity to throw them away. . Spring spinach root is highly nutritious, containing fiber, vitamins and minerals but no fat.

2. Add water to the pot and bring to a boil, add a little salt, and a few drops of oil, add spinach and blanch it for 2-3 minutes, blanch it until the color turns dark green, take out the spinach, and blanch the spinach. It's easy to cook. Don't over-blanch it. Just make it dark green in color. If it's over-blanched, it won't taste good.

3. After taking out the spinach, immediately put it in cold water to cool down the spinach quickly. Take the spinach out, squeeze the water with your hands, and then cut the spinach into sections for later use.

4. Crush the garlic and cut into pieces. Cut the spicy millet into sections with a diagonal knife. You can also use dried chili peppers to cut into sections.

5. Add oil to the pot, add more oil, add peanuts in cold oil and stir-fry until the peanuts are crispy and fragrant, take out the peanuts and let them cool.

6. Heat the remaining oil from the fried peanuts until smoking, pour the hot oil into the bowl with spicy millet and sesame seeds, and fry until fragrant.

7. Pour the chili pepper and oil into a large bowl containing spinach, then add sesame oil, salt, seafood soy sauce, balsamic vinegar, white sugar, and minced garlic, stir evenly, and then add fried peanuts. Rice, stir well and a plate of tender and delicious spinach with nuts is ready.

Ingredients required for shredded pork in Xinjing sauce: 200 grams of tenderloin, 3-4 sheets of dried tofu, 1 green onion, 1 handful of coriander, half a carrot, appropriate amount of oil and salt, 1 bag of sweet noodle sauce, white pepper Half a teaspoon of powder, half a tablespoon of cooking wine,

Steps:

1. Prepare the required materials, peel and wash the carrots, wash the coriander, choose tenderloin for the pork, and eat Relatively tender.

2. Cut off the fascia of the tenderloin first, then cut it into slices, and finally cut it into shreds. Put it in a plate, add white pepper, cooking wine, and half a spoonful of starch, mix well, and shred the meat. Sizing, then add 1 tablespoon of oil and mix well. In this way, the fried shredded pork will be tender, not fishy and not sticky, and will not stick to the pan when fried.

3. Cut the scallions into segments, then cut the scallion segments into shreds, cut the carrots into thin shreds, the carrot shreds should be finer, the thick shreds will taste hard when eaten, and cut the coriander into segments.

4. Mix the three cut shreds together and mix well. Cut the dried tofu in half, put it in a large bowl, pour in hot water, and blanch it for a few times. Minutes, this will make the dry tofu soft and taste good, not hard. Take out the dry tofu and drain the water.

5. Take a piece of dry tofu and spread it on the cutting board, put the three kinds of mixed shreds on it, place it on one end of the dry tofu, pinch the side with the ingredients with both hands, and roll it inwards. Until the tofu skin is rolled into a tofu roll, roll the silk inside. The roll should be tight and loose, so that it will easily fall apart when cut into sections.

6. Cut the rolled dry tofu roll into sections about 4 cm long with a diagonal knife. The cut ends at both ends can be mixed in a basin and continued to be used. It will not be wasted. Arrange the cut sections in a circle on a plate for later use.

7. Heat the oil in the pot, add the chopped green onion and minced ginger and saute until fragrant, then add the shredded pork, stir-fry the shredded pork over low heat until the color turns white.

8. Add the sweet noodle sauce and stir-fry evenly, add a little water, and cook for 1-2 minutes. Cook the shredded meat until the flavor is infused, pour in a little water starch to thicken the gravy, and heat until the soup becomes thick. , turn off the heat.

9. Put the shredded pork into a small bowl and place it in the middle of the plate with dried tofu rolls. Use the dried tofu rolls with the shredded pork and eat it. A dish of shredded pork with Xinjing sauce that is full of color, flavor and flavor. It's done.

Ingredients required for cabbage mixed with jellyfish: 1 pound of pickled jellyfish, 1 cabbage heart, 1 section of carrot, appropriate amount of salt, 1 section of green onion, 3-4 cloves of garlic, 2 tablespoons of seafood soy sauce, aged vinegar 3 tablespoons of sugar, 1/2 tablespoon of cooking wine,

Steps:

1. Clean the jellyfish heads, soak them in water for a few hours to remove part of the salty taste, and then Peel off the leaves from the cabbage hearts, wash them, drain and set aside.

2. Cut the jellyfish head into slices along the sting flap with a knife, then soak it in clean water for 1-2 hours. During this period, change the water 1-2 times to remove the salty taste.

3. Add water to the pot, heat to the edge of the water, about 80 degrees, add the stings and scald them for half a minute, then take them out immediately.

When scalding jellyfish heads with hot water, the water temperature should not be too high, about 80 degrees is fine. The higher the water temperature, the greater the shrinkage of the jellyfish heads, the more drainage, and the taste will become old and tough, making them less crispy when eaten. .

4. After taking out the sting head, put it in cold water to cool it down quickly, take out the sting head, drain the water and set aside for later use.

5. Cut the cabbage and carrots into shreds and put them in a basin.

6. Cut green onions into shreds, mince garlic, and cut spicy millet into pepper rings.

7. Add salt, sugar, mature vinegar, seafood soy sauce, minced garlic, and sugar into the basin and stir evenly with chopsticks.

8. Add the sting heads, stir evenly with chopsticks, transfer to a plate, and sprinkle with chili rings.