Northeast big lapi
This seems to be the most famous cold dish in Northeast China, and it is indispensable for Chinese restaurants in Northeast China, regardless of size. If it is really lacking, then this northeast restaurant is undoubtedly deceptive. Most of the materials used for face-lifting are potato flour, which is white, crystal clear and tough, smooth and tender to eat and good in taste. Northeasters do not 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 is mung bean powder, which is 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. We will cut some finely shredded cucumber, coriander and other seasonings on the face-lifting knife, and then make a bowl of shredded pork juice, which contains finely chopped shredded pork and mixed with peanut butter. After serving, the waiter will stir on the spot.
Tiger vegetables
This dish name is scary enough! Extremely lethal. The main raw material of tiger dishes is tofu skin, which is cut into filaments. Its ingredients are shredded pepper, shredded onion, shredded coriander, seasoning and sesame oil, and they are stirred 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 onions, sometimes shredded peppers with white tendons taste very spicy, which is not the same as Sichuan food, so spicy that the whole mouth feels like a fire. Even drinking water or soup won't help. I remember going to the northeast restaurant. I want to eat spicy food, so I have to beg my boss to put less Chili.
1, cold dish face lift
Ingredients: northeast face-lifting knife, carrot, cucumber, black fungus and shredded tofu.
Making:
1, thin face cooked, soaked in cold water for later use. Wash and shred carrots and cucumbers. Black fungus is cooked and shredded.
2. Put the main ingredients in a small bowl and add 2 or 3 cloves of crushed garlic, balsamic vinegar, salt and sesame oil. If you like spicy food, you can add Chili sauce or pickled pepper. Stir well.
Others: You can add cooked shredded lean meat and mix them together.
2. cold spinach
Raw materials:
750g of fresh spinach, salt, monosodium glutamate, shredded onion, shredded ginger, pepper oil and sesame oil.
Method:
1. Remove the old leaves of spinach and split it. Rinse with water to remove sediment, and take out the water control.
2. Fill the pot with water, bring it to a boil, stir-fry the spinach until it is soft, take it out and cool it in cold water, squeeze out the water, and put the salt, monosodium glutamate and shredded onion into a bowl and mix well.
3. Wash the pot, add a little sesame oil, heat it to 50% to 60% on low heat, and add pepper to stir fry. Take out the pepper, pour the pepper oil on the spinach in the bowl, cover it with a plate, uncover it for a while and put it on the plate.
3. Beijing-style red oil cucumber
Method:
(1) Wash the fresh and tender cucumber with clear water, cut off both ends, cut off the pulp after cutting, pat it with a knife and cut it into small pieces, put it in a small pot, add a little salt and marinate for a few minutes, then wash it with cold boiled water and drain the water.
(2) Put the refined salt into a small bowl, and mix the red oil, soy sauce, garlic paste, white sugar, monosodium glutamate and sesame oil into flavor juice.
(3) Put the cucumber pieces into the dish, and pour the juice with red oil flavor when eating, and serve.
Features: crispy and spicy melon
4. Pepper and cucumber strips
Ingredients: 200g cucumber and 50g red pepper.
Seasoning: salt, chicken essence, onion, ginger, sugar, white vinegar, broth, starch, sesame oil and edible oil.
Methods: 1. Cleaning cucumber, removing seeds, cutting into 5cm long segments, and pickling with proper amount of salt for 3 minutes; 2. The red pepper is seeded, pedicled, washed and shredded, and the onion and ginger are washed and shredded; 3. light the fire in the pot and add oil. When the oil temperature is 40% hot, add shredded onion, shredded ginger and shredded red pepper, stir-fry cucumber strips, add white sugar, a little stock, white vinegar and water starch, and pour sesame oil out of the pot. Features: green color, crisp and refreshing, moderate sour and spicy.
5. Sesame mixed with lotus root slices
Ingredients: 400g of white lotus root, 50g of shredded red pepper and a little shredded onion and ginger.
Seasoning: oil 1 tsp, pepper 15, salt 2 tsp, sugar 1 tsp, white vinegar 1 tsp, chicken essence 1 tsp.
Methods: 1. Scrape off the skin of lotus root section, cut it into circular slices, then rinse and soak it with clear water to remove lotus root starch. 2. Boil the water (which can submerge all the lotus root slices), quickly scald the lotus root slices in the water, take them out, soak them in cold boiled water for several times, and drain the water after cooling. 3. Heat the wok and put the oil into the wok. Add pepper and stir-fry slowly. 4. Stir-fry shredded ginger, add salt and sugar at the same time, push the seasoning as much as possible with a shovel, and then pour it into a white vinegar wok to continue stirring. 5. After the soup is boiled, turn to low heat and add mushroom essence, shredded onion and shredded sweet pepper. 6. Pour all the seasoning soup and lotus root slices into the dish together.
6, cold houttuynia cordata
Ingredients: Houttuynia cordata 300g.
Seasoning: salt, soy sauce, vinegar, sugar, chicken essence, red oil, dried pepper, yellow wine and sesame oil.
Methods: 1. Pinch off the old roots and whiskers of Houttuynia cordata Thunb, leaving tender roots and leaves, washing with clear water for several times, washing to remove sediment, soaking in cold water for 10 min, taking out and draining, and cutting into sections about 3 cm long; 2. Put Houttuynia cordata into the pot, add salt, soy sauce, sugar, vinegar, chicken essence, red oil, fried pepper and oil, and mix well to serve.
Features: sweet and sour, light and refreshing, it is a good product on the summer table.
7, coriander mixed with beef
Ingredients: 250g of braised beef and 50g of coriander.
Seasoning: beef soup powder 10g, fresh dew 8g, monosodium glutamate 3g, fine sugar 5g, yellow wine 5g, aged vinegar 5g, red oil 8g, sesame oil 5g and a small amount of minced garlic.
Methods: First, cut the braised beef into even slices; Then add beef soup powder, fresh dew, monosodium glutamate, fine sugar, rice wine, aged vinegar, red oil, sesame oil and minced garlic, and mix well. Finally, add chopped parsley segments and stir slightly. Features: Strong beef flavor.
8, 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 well), wash it and blanch it with 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 garlic in a small bowl, add salt, sugar, vinegar, Jiang Mo and garlic, and stir well.
3。 Set the pot on fire and put sesame oil. When the oil is hot, pour it into a small bowl, add chicken essence and pepper, stir well, and pour it into a plate and mix well.
9, double pepper preserved eggs
Ingredients: preserved eggs (don't tell me I don't know what preserved eggs are), green peppers and red peppers.
Seasoning: minced garlic, soy sauce and sesame oil.
Production method:
1。 Put green pepper and red pepper into the pot, stir-fry for a while (that is, put them in without oil), remove the water, pour them out and cut into pieces. (Beware of spicy taste and choking)
2。 Preserved eggs are peeled, cut into pieces, put on a plate, and placed (artistically).
3。 Mix chopped green pepper, red pepper and minced garlic, add sesame oil and soy sauce, mix well and pour on preserved eggs.
10, three-wire mixed lily
Ingredients: ham sausage (this is to save trouble, Jinhua ham itself needs to be used, but it is not easy to find in the north, and everyone knows the problems of Jinhua ham factory this year, so it is easy to save trouble, so it is best to use Shuanghui Kelpolo series with better quality), Flammulina velutipes, green peppers and mushrooms are shredded with water (many mushrooms we bought are dry and need to be soaked, so they are called hair before processing).
Seasoning: cooking wine, soy sauce, refined salt, chicken essence, pepper, Jiang Mo, sesame oil and vinegar.
Production method:
1。 Blanch the green pepper and mushroom with boiling water respectively, and cut the ham into filaments.
2。 Boil Flammulina velutipes with water (be sure to cook it), take it out of the pan, put shredded ham, shredded mushrooms and Flammulina velutipes on a plate, add chicken essence, cooking wine and salt and stir well.
3。 Stir Jiang Mo, soy sauce and pepper evenly, then pour into a plate. End.
1 1, tofu mixed with tofu
Caption: Toona sinensis is not easy to find in the north this season. Let's wait until spring.
Ingredients: Toona sinensis, tofu, find some soybeans if possible,
Seasoning: chicken essence, salt, sugar and sesame oil.
Production method:
1。 Dice tofu, the smaller the better. For flavor, some people say that tofu can be crushed. I've never done it. You can try it. Blanch Toona sinensis with boiling water, remove and cut into fine powder. If you have soybeans, cook them.
2。 Put diced tofu, Toona sinensis and soybeans on a plate, add seasoning and mix well, OK.
12, cold kelp
Ingredients: seaweed, mung bean sprouts. The ratio of the two is 5: 1, such as one kilogram 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, cooking wine.
Production method:
1。 Wash kelp with clear water, blanch it with boiling water, take it out, let it cool, and cut it into shreds.
2。 Blanch the mung bean sprouts with boiling water.
3。 Put these two things on a plate, pour in the seasoning and stir well. Start eating!
13, cold squid
Ingredients: 1 squid, 1/4 onion, 50g coriander powder, 50g chopped green onion, 10g mint leaf powder, 2 peppers and 6 garlic.
Dish, white vinegar 1/2 cups
2 tablespoons seasoning sugar, 1 tablespoon lemon juice, 2 tablespoons fish sauce.
Features Generally speaking, Thai cold salads are mostly scalded with boiling water and then mixed with seasonings. Practice 2 can
Make more, put it in the refrigerator, and use it in other cold dishes.
Types of seafood and aquatic products
Production process: 1 Wash squid, diagonally cut stripes left and right, then slice, scald in boiling water until cooked, fish out, and shred onion.
Spare.
2 Mix the ingredients. 2. Cook on low heat for 3 minutes, and then use a blender to make a paste when it is cool.
3. Mix the sauce with seasoning, then mix with squid, onion, chopped green onion and mint leaves, and serve.
You can put it on a plate.
14, Leng Haizhe
The main ingredient, jellyfish skin, was washed to remove blood tendons, cut into filaments about 3 mm thick and 7 ~ 10 cm long, and blanched with boiling water.
Seasoning soy sauce, sugar, vinegar, monosodium glutamate, sesame oil.
Characteristic jellyfish. You can't seem to find a better way to eat it except cold salad. It is one of all dishes suitable for cold salad.
Sample, one of the biggest characteristics is brittle, which is also the essence of cold water mother.
Types of seafood and aquatic products
Production process 1. Scrubbing jellyfish skin with clear water, removing sand grains, peeling off thin outer layer, and then soaking in clear water for 2 hours.
Shredded jellyfish skin, washed with clean water 1-2 times, and boiled with cold water when eating.
2. Wash the jellyfish skin and cut it into pieces, soak it in clear water for about half an hour, then pick it up and take it with cold boiled water several times.
Then put it into cold boiled water and eat it after 5 minutes.
15, Chicken and Cucumber with Sesame Cold (Restaurant)
Ingredients: 1-2 pieces of chicken breast, 1 tablespoon of wine, a little salt, a cucumber, and mix.
Exercise:
1. Drain the chicken with wine and salt, put it in a container, cover it with plastic wrap and heat it for 2 minutes.
2. Sprinkle salt on the cucumber, rub it on the chopping board, and then cut it into slender strips.
3. Grind sesame into 2 tablespoons, sugar 2 tablespoons, soy sauce 1/2 teaspoons, and a little sugar.
Mix ingredients. Mix the ingredients into shredded chicken and cucumber.
1, mixed onion
Ingredients: a catty of onion, three green peppers, three soy sauces, San Qian mature vinegar, San Qian refined salt, five cents and three cents of sesame oil.
Method: peel off the old skin of onion, wash it, cut it into pieces with a straight knife, and then cut it into thick silk or small pieces; Pepper is shredded with a straight knife and put into 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, hot and sour.
2, mixed cabbage raw materials: cabbage catty half soy sauce five money sesame oil five points sugar one money salt two points.
Method: Peel the cabbage, wash it, and cut it into pieces one inch long and half an inch wide with a straight knife. Blanch in boiling water for two or three minutes and pick it up. Don't overdo it. Drain and put in a bowl. Add soy sauce, sesame oil, sugar and salt and stir. In addition, you can also add dried shrimps, dried fragrant peppers and shredded green and red peppers, and add vinegar to make sweet and sour cabbage.
Features: sweet, salty and crisp, with wine and dishes.
Step 3 mix mung bean sprouts
Ingredients: mung bean sprouts, two catties 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.
Methods: 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 water; Wash the cucumber, cut it into pieces 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. 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 sauces, five yuan, one dollar for sesame oil, one dollar for old vinegar, two dollars for pickled fungus.
Method: Peel prawns, cook them in boiling water pot, take them out and let them cool; Wash cucumber and cut it into semi-circular pieces with a straight knife; Pick and clean the green garlic sprouts and leaves, cut them into sections with a straight knife, and put them all on the case for later use. At this time, push the shrimp into pieces. Then put it on a plate to taste. The order of setting the plate is: first lay the green leaves at the bottom, then set the shrimp slices in a pattern (optional), put cucumber slices and green garlic seedlings on the top, sprinkle with water-borne fungus, and pour with soy sauce, sesame oil and mature vinegar.
Features: bright and beautiful, fragrant and delicious.
5, sesame sauce mixed with beans
Ingredients: fresh beans, five ounces of sesame paste, two ounces of refined salt, five dollars of monosodium glutamate, ten grains of pepper oil and five dollars of Jiang Mo San Qian.
Methods: The beans were cramped, broken, washed, boiled in boiling water pot, then soaked in cold water, fished out and put in a stirring plate. Stir sesame paste with cold boiled water, heat pepper oil, add refined salt, monosodium glutamate and Jiang Mo, pour on beans, and mix well to serve.
Features: green color and delicious taste.
6. shredded pork with vermicelli
Ingredients: Pork (fine), three or two mung bean vermicelli, two pieces of cooking oil, five-coin soy sauce, San Qian sesame oil, five-coin vinegar, two-coin mustard, five-cent salt water, one-coin sesame sauce, five-coin monosodium glutamate and ten tablets.
Method: Wash the pork first, slice it and cut it into filaments; Soak the vermicelli until soft, cut it into shreds with a straight knife, cook it in a boiling water pot, take it out and put it in cold water, drain it, put it in a plate and stir it 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 add vermicelli until the meat color changes. Pour vinegar, sesame oil, mustard, salt water and monosodium glutamate into the juice, preferably sesame paste.
Features: Delicious and refreshing, accompanied by fine wine and delicacies.
7. Mix leeks
Ingredients: fresh leek, 2 kg salt, 5 yuan pepper, 10 capsules.
Method: Select and clean leek, cut it into inches with a straight knife, mix well with salt and pepper, put it in a pot, cover it and marinate it for two or three days before eating.
Features: economical and practical, most suitable for accompanying meals.
8. Mixed fragrant soybeans
Ingredients: soybean 2 kg salt 1 two soy sauce 1 two rice wine 5 yuan spiced powder 5 yuan chopped green onion 2 yuan.
Method: Choose and clean the moth-eaten broken soybeans, pour them into the pot, soak the bean noodles with water, pour in the spiced powder (or add one yuan of Lingyunxiang), cook for about 15 minutes on high fire, and then move to low fire for stewing. At this time, salt, soy sauce, yellow wine and other seasonings are added. Cover the pot tightly and stew until the bean skin swells. When the soup becomes thick juice, take it out of the pot, cool it and put it on the plate. When eating, you can sprinkle some chopped green onion and drop some sesame oil, which is more fragrant.
Features: crispy and delicious, with wine and dishes.
9. Spicy vermicelli
Ingredients: vermicelli six, two, sugar, five, soy sauce, one, two, Chili oil, five dollars, vinegar, San Qian pepper powder, one dollar, monosodium glutamate, one part method: first soften vermicelli with boiling water, cut it into two-inch long pieces and put it on a plate. Add soy sauce, vinegar, sugar, monosodium glutamate and cold water into a bowl to make a marinade, pour it on the vermicelli, sprinkle with pepper powder, and pour in Chili oil and mix well.
Features: This dish is Sichuan style, spicy and delicious, and it is the best accompaniment to wine.
10, stir the vermicelli
Ingredients: fine flour, five ounces of water, three pounds of cucumber, two ounces of sesame paste, five dollars of mustard, five dollars of San Qian Chili oil, two dollars of sesame oil and eight ounces of blended oil.
Method: Mix flour noodles with clear water to make a thick juice, cook them on fire to make a paste, spread them on a wooden board after boiling, air-cool, roll them up, cut them into wide strips, sprinkle with shredded cucumber, add sesame sauce, mustard and Chili oil, pour the soup and drop sesame oil.
Features: cool and delicious, good in midsummer.
1 1, mixed celery
Ingredients: fresh celery, two Jin of refined salt, five yuan of sesame oil, five minutes of special vinegar, San Qian soy sauce and San Qian.
Method: Pick celery leaves, cut off hair roots and wash them. Cut into five long sections, blanch in 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 too early, or the food will turn yellow.
Features: green, fresh 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 leaves and roots, wash it, cut the stem straight with a knife, put it in a boiling water pot, take it out when the water returns, drain the water, cut it 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 salt, one or two peppers, one yuan of aniseed, one yuan of cardamom and half a yuan of ginger.
Method: Wash the peanuts, soak them in warm water for about two hours, add about two or three kilograms of water to the pot, light them, add salt, pepper, aniseed, cardamom and ginger, put them into the pot and cook them, then pour the soup into the pot and take it out when eating.
Features: Five flavors are rich, 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 pieces of shrimp, three pieces of San Qian, sugar, three pieces of cooked salted lean meat, two pieces of sesame oil and San Qian.
Method:
1. Remove the old leaves from the spinach, peel off the root tips, wash it, put it in a boiling pot until the water boils again (turn the vegetables over in the middle), stop for a while, take it out and drain it, then smooth it and squeeze it into pieces, then squeeze it into the 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 (it is best to steam them in a cage for 20 minutes), soak them until they are soft and cut into pieces. Dried bean curd and cooked salted lean meat are also cut into pieces. Pour the above powder, Jiang Mo, soaked shrimp and rice into spinach, sesame oil and stir well.
Features: This dish is delicious because it is mixed with a variety of raw materials. 、
15, assorted platters
Ingredients: vermicelli, three-cooked pork, one-cooked chicken, one-cooked ham, one-cooked boiled water, five-money eggs, two spinach hearts, three soy sauce, eight-money mushrooms, San Qian vinegar, San Qian sesame oil, one-money mustard sauce, 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, drain the water and put it around the plate; Spinach heart is cut into inches with a straight knife; Open the blade of the mushroom slice and blanch it with boiling water for later use; Heat the frying spoon on the fire, open the egg and pour in the thick egg skin, uncover the egg skin and cut it into two inches 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 vermicelli plate in neat colors, and sprinkle dried seaweed on the vermicelli. Finally, mix soy sauce, vinegar, sesame oil, mustard sauce and monosodium glutamate into juice in a bowl and pour it in when eating.
Features: bright color and unique flavor.
17, three shredded celery
Ingredients: tender celery, a catty of salt, five parts of water-soaked mushrooms, one or two parts of sugar, five parts of clean bamboo shoots, one or two parts of monosodium glutamate, one part of spiced dried sesame oil, and two parts of San Qian and Jiang Mo.
Method:
65438+
2. Cut the mushrooms, bamboo shoots and dried citron into filaments, blanch them in a water pot, take them out and drain them, sprinkle them on celery, add Jiang Mo, sugar and salt, mix well and sprinkle with sesame oil.
Features: This dish is harmonious in color, crisp and delicious.
18, green pepper mixed with dried silk
Ingredients: five ounces of fragrant green pepper, three pieces of sesame oil, one piece of sugar, one piece of refined salt and ten pieces of monosodium glutamate.
Methods: firstly, clean the green pepper and cut it into filaments with a straight knife; Dry incense is also cut into filaments with a straight knife, blanched in a boiling water pot, taken out and drained, poured into a stirring basin, and mixed with sesame oil, sugar, refined salt and monosodium glutamate to serve.
Features: delicious color, the best wine.
19, Xuan cauliflower
Ingredients: cauliflower, 2 kg of refined salt, 5 yuan of pepper oil, 5 yuan of chopped green onion, ginger 1 yuan, 2 yuan.
Method: Remove the roots of cauliflower, wash it, break the petals, cut it into eight pieces with a straight knife, blanch it in boiling water, then take it out and dry it, sprinkle with refined salt, finally add onion and ginger, and heat the pepper oil to serve.
Features: delicious taste, fresh shape, suitable for wine and rice.
20. Celery.
Ingredients: fresh celery, five taels per catty, two taels of Jiang Mo, five taels of refined salt, ten grains of monosodium glutamate, five taels of pepper oil and two taels of aged vinegar.
Method: Remove leaves and roots from fresh celery, wash it, cut it into eight long sections with a straight knife (thick roots can be divided into two), put it in a boiling water pot, blanch it out, rinse it with cold water to control drying, then mix the refined salt, monosodium glutamate and aged vinegar evenly, put it in Jiang Mo, and pour in the heated pepper oil for seasoning.
Features: Rich in nutrition and rich in fragrance.
2 1, Xuan spicy three silk
Ingredients: a catty of lettuce, cucumber, five ounces of salt, five dollars of red pepper, two ounces of onion, one dollar of ginger, three slices of vinegar, two dollars and five dollars of pepper oil.
Method: Peel and wash lettuce, and cut it into shreds with a straight knife; Wash cucumber and shred; Pepper is also shredded. Sprinkle with salt and vinegar, mix well, add minced onion and ginger, and drizzle with pepper oil.
Features: bright colors and complete tastes.
22. Sanwei Cucumber
Ingredients: cucumber, 2 Jin, five peppers, four salt, five cents, white sugar, San Qian vinegar, five cents, onion, one dollar, ginger, two dollars, soy sauce, two dollars, pepper oil, five dollars.
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 shredded with a straight knife; Blanch cucumber in boiling water, remove and dry, sprinkle with salt and mix well. Heat the pepper oil in the pot and add onion, ginger, pepper, soy sauce, vinegar, sugar, etc. Stir well on the cucumber.
Features: Delicious in color and convenient to make.
23. Rapeseed
Ingredients: fresh rape, 2 kg of refined salt, 5 yuan of pepper oil, 5 yuan of ginger, 3 onions, 1 money.
Method: Wash the leaves and roots of rape, cut them into eight spatula with a straight knife, blanch them in boiling water, take them out and dry them, mix with salt, sprinkle with shredded onion and Jiang Mo, and heat them with pepper oil.
Features: bright green and crisp, suitable for noodle rice.
24. Oil stimulates cucumber
Ingredients: a catty of tender cucumber, half a catty of cooking oil (one or two calories consumed), ten peppers, two peppers, half a onion, two ginger, two yuan of white sugar, two yuan of San Qian vinegar and five yuan of refined salt.
Method: Wash the cucumber, cut off both ends on the watch case, and cut the pulp in half. Cut it diagonally every minute. The depth of the knife is half that of the cucumber. Don't cut it thoroughly, then cut it into inches. Wash the pepper and cut it into fine filaments with a straight knife. Then put the wok on the fire, pour the oil until it is 80% cooked, fry the cucumber green, take it out, and put it on a plate with one hundred faces up. Leave a little oil in the pot, fry the peppers until they are burnt, and then take them out. Then add onion, ginger, shredded pepper and various seasonings to make juice and pour it on cucumber.
Features: green, fresh, crisp and unique flavor.
25, mung bean sprouts
Ingredients: mung bean sprouts, two Jin of salt, five yuan of pepper oil, five yuan of shredded onion, one yuan of ginger, three pieces of coriander and two vinegar San Qian.
Method: Wash the mung bean sprouts, blanch them with boiling water, take them out and dry them, sprinkle with salt, vinegar and cabbage leaves, and mix well to serve. Finally, add onion, ginger and coriander, and add pepper oil.
Features: crispy and delicious, simple to make.
26. Stir-fried spicy cabbage
Ingredients: Chinese cabbage, 2 kg dried pepper, 4 ginger, San Qian sugar, 2 yuan soy sauce, 5 yuan sesame oil, 5 yuan refined salt and 8 yuan.
Method: Peel off the outer layer of Chinese cabbage, wash it, cut it into three thick strips with a straight knife, add salt and mix well, take it out after pickling, rinse it with cold boiled water, dry it, and put it into a basin. Pour sugar, vinegar and soy sauce on the cabbage, shred two peppers and ginger, sprinkle them on the cabbage, fry the other two dried peppers with sesame oil and pour them into a pot, then cover the pot and stew for ten minutes.
Features: spicy, crispy and refreshing, with both wine and rice fragrance.
27. Pickled peppers and cucumbers
Ingredients: 2 kg of fresh cucumber, 2 kg of red pepper, 4 grains of refined salt, 5 RMB of pepper oil, 5 RMB of soy sauce, 5 RMB of onion 1 RMB, 3 RMB of sugar, 2 RMB of aged vinegar and San Qian.
Method: Wash cucumber, cut it into two pieces with a knife to remove pulp, cut it into eight long pieces 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. Add shredded pepper, onion, shredded ginger, heat with pepper oil, then pour it on the shredded pepper and buckle it for a while.
Features: sweet, spicy, sour, fragrant and nutritious.
28, Xuan kelp silk
Ingredients: 1 catty of seaweed, 5 liang of refined salt, 5 liang of pepper oil, 5 liang of green vegetables, 3 slices of vinegar, 1 liang of San Qian onion and 1 liang of ginger. Method: Wash kelp, cut it into filaments, blanch it with boiling water, take it out and dry it, sprinkle with refined salt and shredded vegetables, mix well, put it on a plate, and finally add minced onion and ginger, pour in vinegar and pepper oil and heat it to serve.
Features: Silk is long and fragrant with unique flavor.
29. Sanwei Cabbage
Ingredients: Chinese cabbage, 2 kg of red pepper, 4 white sugar, 5 yuan of refined salt, 5 yuan of vinegar, 5 yuan of pepper oil, 5 yuan of shredded onion, 1 ginger, 3 pieces of soy sauce, 2 yuan of monosodium glutamate, 10 piece.
Method: pick out the rotten leaves on the yellow side of Chinese cabbage, remove the roots, wash them, cut them into pieces three wide and eight long with a straight knife, blanch them in boiling water, take them out and 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.
30, mixed face-lifting raw materials: new face-lifting five cucumbers two salt San Qian sesame sauce San Qian mustard San Qian garlic five petals into mud soy sauce San Qian special vinegar San Qian sesame oil one money.
Method: First, mix the good flour with cold water to make a thin juice (depending on the quality of flour). The ratio of flour to water is 5: 5 (mixed with water), 5: 6 (mixed with water) and so on. Fill one or two thin juice at a time, pour it into a special copper plate (or steel plate), put it into a boiling water pot to turn it into a thin-faced plate with the same thickness, cook it, put it into cold water, and cut it into strips with two-thirds width by changing knives. Then clean the cucumber and shred it with a straight knife, sprinkle with salt and mix well, and pour with sesame sauce, soy sauce, vinegar, mustard, garlic paste and sesame oil.
Features: refreshing bones and muscles, delicious in summer.
3 1, leek mixed with dried silk
Ingredients: leek, four-spice tofu, two refined salts, eight-sugar, five-monosodium glutamate, one-sesame oil and San Qian.
Method: Wash leek, blanch it slightly in boiling water, quickly turn it over, blanch it for about three seconds, put it in a bamboo basket, vigorously drain the water, then cut it into one-inch long pieces, put it on a plate, and mix in refined salt and monosodium glutamate while it is hot. In addition, shred the dried coriander, sprinkle it on the chives, and pour in the sesame oil and mix well.
Features: The leek is quickly scalded by boiling water, and its texture is slightly crisp and fragrant; Sweet, dry, elastic and refreshing.
32. kelp mixed with vermicelli
Ingredients: laver, kelp, three green leaves, vermicelli, two handfuls of vinegar, San Qian soy sauce, five coins, monosodium glutamate, ten grains of refined salt, San Qian chopped green onion, two coins, ginger oil, one coin, garlic and three petals.
Method: wash kelp and sand, cut into filaments with a straight knife, soak them in boiling water and take them out; Push the gouache strips into five-inch sections, wash the green leaves and cut them into filaments with a straight knife. Mix the three vegetables in a mixing basin, then add soy sauce, vinegar, refined salt, monosodium glutamate, Jiang Mo, chopped green onion, garlic paste and sesame oil in turn, stir well, and plate.
Features: the silk is long and fragrant, and the color is gratifying.