I, wakame with cucumber

Materials: wakame (dry) 50 grams, 1 cucumber, 1/2 tablespoon of rice vinegar, 1/2 teaspoon of salt, 1 teaspoon of sesame oil, 1 tablespoon of minced garlic

Methods:

1, clean the salt-cured wakame, soak in cool water for 15 minutes, drain, cut into small pieces

2, peel the cucumber and cut thin slices (you can leave the skin on if you think it's safe enough)

3, pour the cucumber and wakame into a cooking pot, add the right amount of salt, rice vinegar, sesame oil, garlic paste, toss well, and put it into a gazpacho plate

Two, scrambled eggs with bitter gourd

With: 1 bitter gourd, 2 eggs, 1 single garlic, 4 dried chili pepper, Vegetable oil 2 tablespoons, 5 grams of salt

Practice:

1, bitter melon flesh, cut into sections, and then cut into thin slices, cut horizontally and vertically can be

2, cut into the bitter melon into the boiling water blanching 30 seconds to 1 minute after the fish, depending on your preferred taste to decide to blanch the time

3, dried chili pepper cut into thin filaments, chopped garlic, vegetable oil is hot to the slightest smoke. Pour into the beaten eggs, paddle scrambled

4, immediately after the scrambled eggs to the side of the dial, into the garlic and chili pepper shredded fried

5, pour into the blanched bitter melon, stir-fry evenly, and out of the pan before the salt can be

Three, Peach Kernel Bitter Chrysanthemum

With: Bitter Chrysanthemum 300 grams, walnuts (dry) 100 grams, 1/2 teaspoon of table salt, sugar 1/3 teaspoon 1 teaspoon of vinegar, 1/2 tablespoon of olive oil, 1/2 tablespoon of soy sauce

Methods:

1. Remove the yellow leaves from the bitter chrysanthemums, wash and pinch the chrysanthemums into segments, and remove the skin from the walnuts (if you are using dry walnuts, you need to soak them for half a day beforehand and then remove the skin)

2. Put salt, sugar, soy sauce, vinegar, and olive oil into a bowl, and whisk to combine. Put walnuts and bitter chrysanthemum into the bowl, eat, pour into the cold sauce, mix well

four, braised winter melon

With: 300 grams of winter melon, 1 fine scallion, 5 grams of soy sauce, 5 grams of soy sauce, 3 grams of salt, 3 grams of sugar, 2 tablespoons of vegetable oil

practice:

1, winter melon peeled naan, cut into thin pieces (winter melon skin to be shaved more, the best to the green), and the best of the best, the best of the green, the best of the green, the best of the green, the best of the green, the best of the green, the best of the green, the best of the green, the best of the green, the best of the green. The stem is removed, otherwise the hardness affects the taste)

2, vegetable oil pan is hot, down into the winter melon stir fry, stir fry to the edges of the winter melon slightly yellow

3, seasoned soy sauce, soy sauce, salt and sugar, as well as an appropriate amount of water, cover the lid in a small fire to cook for 10 minutes or so (don't add too much water, the winter melon itself will be out of the water)

4, the winter melon after cooking rotten flavor, high heat juice, and then sprinkle with chopped scallions before leaving the pan, the winter melon is not a good choice for the winter melon. Sprinkle with green onion before leaving the pot to clear the fire recipe

5, fruit vinegar lotus root slices

Ingredients: 1 section of lotus root, goji berries 15, apple cider vinegar 200 ml, 200 ml of pure water

Practice:

1, crispy lotus root peeled and cut into uniformly thin slices, soak in water, boil water in the pot, blanch the lotus root slices for 2 minutes

2, fished out and submerged into the Cold water, the container poured into the vinegar

3, and then add an appropriate amount of pure water, stir

4, into the lotus root slices, cover the container, into the refrigerator for 2 hours

5, waiting for the process of the goji berries will be washed, soaked soft, eat before decorating

Six, cold lettuce bamboo shoots

Instrumentation: lettuce 2, rapeseed oil 2 tablespoons, 1 tsp. salt, MSG small half a spoon

Practice:

1, lettuce shoots shredded, add salt and marinate for 30 minutes

2, lettuce shoots squeezed dry water into the dish, the surface of a small amount of MSG

3, the pot into the vegetable oil burned to a rolling boil

4, will burn hot oil poured to the surface of the lettuce shoots, and then mixed with chopsticks can be eaten

7, shrimp skin Stir-fried spinach

Materials: 400 grams of spinach, shrimp 1, 2 cloves of garlic, 1 teaspoon of salt, 1 teaspoon of chicken broth, vegetable oil, water

Practice:

1, spinach head washed, put into lightly salted water to soak for 15 minutes, the leaves from the root of the restaurant down, scrub the stems, water control

2, garlic cloves pressed into the mud with a garlic press, shrimp skin Wash the dust with water to control the water

3, pot of oil burst garlic, put the shrimp skin burst incense, and then put the spinach to control the water

4, quickly stir-fry until the spinach becomes soft, sprinkle salt and chicken stir-fry evenly can be sheng out

eight, mung bean sprouts fried shredded pork

With: mung bean sprouts 350 grams of pork (lean) 50 grams of Hangzhou peppercorns 2, garlic 3 cloves, Pepper 15, vinegar 2 tablespoons, 2 tablespoons of peanut oil, corn starch 1/2 tablespoon, 1/2 tablespoon of soy sauce, salt 2 spoons, sugar 1 small spoon

Practice:

1, mung bean sprouts soaked in salted water for 20 minutes, and then fished out of the water control standby

2, sliced garlic, peppercorns, julienne spare, lean pork defrosting shredded

3, shredded cut pork Add half a spoonful of salt, half a spoonful of soy sauce and a little corn starch and standby

4, put the amount of peanut oil in the pan, add a spoonful of sugar when the oil is hot, turn the heat to stir-fry the dark brown sugar froth

5, under the marinated shredded meat, turn the heat to quickly slide the shredded meat, stir-fry to the top, and then the shredded meat samples to standby

6, with the bottom of the pan residual oil will be peppery grains of fragrant, and then pick out the Pepper grains do not use, under the garlic cloves and peppers fried flavor

7, under the mung bean sprouts, stir-fry over high heat, until the mung bean sprouts broken into step 2 fried meat, stir-fry evenly

8, add 1.5 spoons of salt, vinegar 2 tablespoons of seasoning, stir-fry over high heat until mung bean sprouts taste can be turned off the fire, out of the pot