condiments
Lotus root (section 1)
condiment
Vinegar (right amount), salt (right amount), monosodium glutamate (right amount) and sugar (right amount)
kitchenware
stewpot
1. Wash lotus root and slice.
2. Cut the ginger for later use.
3. Boil a pot of hot water and cook the lotus root slices.
4. After boiling, the lotus root slices are too cold, and the last time they are all cold and white.
5. Put the lotus root with clear water into the pot and put it into Jiang Mo.
6. Add vinegar, salt, monosodium glutamate and sugar, mix well and serve.
cold?noodles
condiments
Bean skin (two pieces)
condiment
Cucumber (appropriate amount) balsamic vinegar (appropriate amount)
1. Shred bean skin, cucumber and carrot.
2. After the water boils, add shredded bean skin, shredded cucumber and shredded carrot, and blanch.
3. Blanch the cucumber and carrot with soybean skin, and the cold water is too cold.
4. Leave the coriander stalks, and smash the garlic and coriander leaves.
5. Add all the seasonings, garlic paste, ginger paste and coriander stalks, and grab them evenly with disposable gloves.
6. Spicy oil can be poured on sesame oil and mixed well. You can pick out a few dried peppers, but the peppers should be filtered out.
Tip:
1, mixing by hand is obviously different from mixing with chopsticks. It is better to mix vegetables at home! But now we all use disposable plastic gloves. In fact, in my hometown, we all use them directly. Just wash it.
2, spicy oil is used as sesame oil, so how much should be grasped by yourself.
Fish sauce cold dishes
condiments
Cold rice noodles 50 grams spinach 30 grams carrot 20 grams cucumber 30 grams Flammulina velutipes 50 grams
condiment
Salt 6 g soy sauce 20 ml soy sauce 5 ml oyster sauce 8 ml coriander 20 g longevity wild honey 25 ml white vinegar 15 ml Chili oil 15 ml.
working methods
1. Wash Flammulina velutipes, add water to cook, cool and squeeze out water.
2. Wash the dried tofu and cook it in salt water for three minutes. Take it out and shred it. Add Chili oil and salt, and taste sugar in advance.
3. Put all the seasonings in a container, add 400 ml of cold boiled water and put them in the refrigerator for later use.
4. Wash spinach, blanch and cut into sections, shred cucumber and carrot, put them in a bowl and pour the juice.
Flammulina velutipes mixture
condiments
Flammulina velutipes (1 small handle)
condiment
Onion (1) Chili noodles (right amount) Pepper noodles (right amount) Sesame oil (right amount) Salt (right amount) Chicken essence (right amount) Vinegar (right amount) Soy sauce (right amount)
kitchenware
fryer
1. Cut the root of Flammulina velutipes, wash it and tear it into a handful.
2. After the water is boiled, blanch it.
3. After the Flammulina velutipes is cooked, put it on a plate for later use.
4. Cut the shallots into small pieces.
5. Pour Chili noodles, Chili noodles, chopped green onion, salt, chicken essence, vinegar, soy sauce and sesame oil into Flammulina velutipes.
6. The oil in the pot is hot.
7. Put down the oil slightly and pour it on the Chili noodles.
8. Stir well.
Two-color frozen skin
condiments
Pigskin (appropriate amount)
condiment
Onion (right amount) ginger (right amount) garlic paste (right amount) star anise (right amount) soy sauce (right amount) cooking wine (right amount)
1. Remove hair from pigskin with eyebrow clip.
2. Scrape off excess white grease on the skin.
3. Add a proper amount of water to the pot, add onion, ginger and cooking wine, and put the pigskin into the pot to cook for 10 minute.
4. Take a shower in clean water and scrape off the fat and oil.
5. Cut the processed pigskin into small pieces and cut it into silk with a knife.
6. Add enough water to the pot and put the star anise and onion ginger into the pot.
7. Pour in the skin, add some salt and bring to a boil.
8. Turn to low heat and cook until the skin is soft and rotten and the soup is thick.
9. Pick out the seasoning, put 1/2 into the mold, air it to a slight temperature, and then put it in the refrigerator for refrigeration until it is completely solidified.
10. Add a little soy sauce to the remaining jelly, boil it and color it.
1 1. After the primary color jelly is solidified, pour the soy sauce jelly soup into the mold and refrigerate until it is solidified.
12. Eat with garlic juice.
Blueberry yam
1. Wash and peel off the floating soil on the surface of yam and cut it into strips with similar length.
2. Steam in a pot for 10- 15 minutes.
3. Take out the cold water until it cools.
4. The yam is coded into a plate to form a tic-tac-toe grid.
5. The blueberry sauce is diluted slightly with some water, and can be eaten after being drenched on the yam strips.
Vinegar Undaria pinnatifida
Composition:
Undaria pinnatifida 200g, balsamic vinegar10ml, sugar 5g, salt1.5g and a spoonful of Chili oil;
1) Wash Undaria pinnatifida several times with salt particles, and then soak it in clear water for several hours.
2) Boil the water in the pot, add the soaked Undaria pinnatifida and cook for five minutes.
3) Take out Undaria pinnatifida, let it cool, squeeze out water, and add Chili oil. Stir well.
4) Add vinegar, salt and sugar and mix well.