1, cold baby dish:
(1), wash and blanch the baby cabbage for later use;
(2), sauce, drenched with hot oil;
(3), add seasoning, pour in baby cabbage and mix well.
2, cold cucumber fungus:
(1), pour garlic paste, Chili noodles and white sesame seeds into a bowl, and pour hot oil;
(2) Add two spoonfuls of soy sauce, two spoonfuls of vinegar, one spoonful of oyster sauce and one spoonful of white sugar and stir evenly;
(3) Blanch yuba, auricularia auricula and cucumber, cut into sections, put all the materials into a bowl and pour in the sauce.
3, cold crispy tofu:
(1), cut the tofu into pieces, put it in a pot and fry it on low fire until the skin is crisp (about seven or eight minutes);
(2) Put the garlic paste, pepper noodles, white sesame seeds, millet chili and chopped green onion into a bowl and pour in hot oil;
(3) Two scoops of soy sauce, one scoop of vinegar, one scoop of oyster sauce, one scoop of white sugar and a little salt, and mix well.
4, cold hot and sour chicken breast:
(1), chopped green onion, minced garlic, millet spicy, white sesame, Chili noodles, drizzled with hot oil and sauteed;
(2) Stir two spoonfuls of soy sauce, two spoonfuls of aged vinegar and one spoonful of oyster sauce evenly;
(3) Slice chicken breast, put baking soda, grab it evenly, wash it, and coat both sides with starch;
(4) Beat the thin slices evenly with a rolling pin, add onion ginger, pepper and cooking wine, add water and boil for one minute;
(5) Take out the meat slices, put them in a bowl, pour in the juice and stir well.
5, cold preserved eggs:
(1), prepare fresh ingredients, millet spicy, sesame, minced garlic and Chili noodles;
(2) Pour in hot oil, one spoonful of oyster sauce, three spoonfuls of soy sauce, two spoonfuls of vinegar, a little salt and sugar, and one spoonful of sesame oil;
(3) Cut the preserved egg into pieces, add the coriander and pour the sauce.
6, cold eggplant:
(1), eggplant, steam in a steamer for 15 minutes, air-cool and tear strips to squeeze out water;
(2) Green and red peppers, minced garlic and chopped green onion, two spoonfuls of Chili noodles, topped with hot oil, two spoonfuls of soy sauce, one spoonful of aged vinegar, sesame oil and oyster sauce;
(3) Mix well, pour in the sauce and mix well.
7. Sprite mixed noodles:
(1), put garlic paste, white sesame seeds, Chili noodles, millet and hot oil into a bowl;
(2) Add two spoonfuls of soy sauce, two spoonfuls of vinegar, one spoonful of oyster sauce and one spoonful of Laoganma, add three spoonfuls of soul sprite and stir well;
(3) Cook the instant noodles, take out the cold water, drain the water and put it in a bowl;
(4) Add cucumber, coriander and peanuts, pour in the sauce and mix well to serve.
8, lemon spicy chicken feet:
(1), put garlic paste, white sesame seeds and Chili noodles into a bowl and pour in hot oil;
(2) Add three scoops of soy sauce, one scoop of oyster sauce, one scoop of soy sauce, two scoops of vinegar, one scoop of sugar and 500ml of sprite;
(3) Boil chicken feet for ten minutes, remove them and rinse them repeatedly with cold water. Draw a knife on each paw with a knife;
(4) Put the boneless chicken feet into a bowl and add lemon slices, millet spicy and coriander;
(5) Pour in the sauce and stir well (it is more delicious to marinate for more than two hours).
9. Sesame paste gluten:
(1), minced garlic, chopped green onion, Chili powder, millet spicy, drizzled with hot oil, add two spoonfuls of uncooked rice, one spoonful of balsamic vinegar, one spoonful of oyster sauce, salt, sugar, chicken essence and a little;
(2) Stir half a spoonful of sesame sauce evenly, and add gluten and cucumber sauce.