First, old vinegar peanut food: peanut kernel, rice vinegar, soy sauce, sugar, monosodium glutamate, vanilla, edible oil.
Practice: First, clean the peanuts with clear water, then wipe them with the absorbent sponge in the kitchen, put the cooking oil in the pot, put the peanuts in the pot, stir-fry the ginger oil in the pot gradually, and keep the fire low until the peanuts become fragrant.
The temperature can't be too high, so we must stir it slowly, and we must continue to stir it until we hear the crackle of peanuts. At this time, we should immediately turn off the fire and take it down and mix it for another minute. Pour a small amount of pure grain wine into the room and mix for another minute. After the peanuts are completely cooled, pour in a little salt and mix well.
Prepare a small plate, put rice vinegar, soy sauce, white sugar and monosodium glutamate in the room, stir well to make seasoning juice, pour it into peanut kernels, and finally sprinkle it for a period of fragrance.
Second, garlic cucumber ingredients: cucumber, garlic, salt, spiced powder, sugar, peanut kernel, rice vinegar, soy sauce.
Practice: First, prepare two fresh cucumbers in advance, clean them, put them on a slate, pat them flat, and then cut them into small pieces two centimeters long. Peel garlic, pat it flat, cut it into small pieces, pour it into cucumber and stir well.
Then add a spoonful of salt, a spoonful of allspice powder and a spoonful of sugar to the room, pour a little boiling oil on it, stir well, cool and then pour a little old vinegar to taste. After mixing, pour a small amount of sesame oil. After mixing again, you can take it out of the pot and put it on the plate. If you like Chili, you can also add millet pepper to mix.
Ingredients for cold pig's ear: pig's ear, fragrant lai, soy sauce, rice vinegar, oil pepper, onion, ginger, garlic, sesame oil, edible oil, pepper oil, white pepper, sugar and monosodium glutamate.
Practice: Clean the spiced pig ears you bought, then soak them in boiling water for one minute, and then pick them up and cut them into thin strips. Peel garlic, pat it flat and cut it into hard particles. Clean Xianglai and cut it into pieces of about two centimeters.
Put the pig's ears in a large pot, add garlic, vanilla, salt, ginger foam and chopped flowers, then pour in soy sauce, sugar, white pepper, sesame oil, pepper oil and pepper, and stir well to serve.
Dry fried small yellow croaker ingredients: large yellow croaker, thirteen spices, soy sauce, oil consumption, raw eggs, corn flour, cooking oil and salt.
Practice: First, scale the large yellow croaker, remove its internal organs, clean it, drain the surface water and put it in a bowl. Pour thirteen spices, oil consumption, soy sauce and rice wine into the room and mix well, then pour in two spoonfuls of cassava starch and an egg and grab well again.
Put the oil in the pot, heat it to 30%, add the small yellow croaker and fry it gradually, keep it on low heat until it is golden around, then put it in the pot again and fry it for another minute before taking it out. Take it out and put it on the plate, which will be more crisp and delicious.
Salted edamame food: peas, star anise, cinnamon powder, salt and pepper.
Practice: first clean the pea horn, cut off both sides and put it in the pot, and add enough water. Then add pepper, star anise, cinnamon powder and salt, stir well, expand the fire to boil, then turn to low heat and cook again for 20 minutes. Turn off the fire after a long time, so that you don't have to pick him up right away. Soak it for another 30 minutes, then take it out and put it on a plate to eat.
Stir-fried snail ingredients: snail, vanilla, sesame oil, soybean sauce, ginger slices, pepper, salt, bean paste, onion, pepper, sugar, rice wine and sesame oil.
Practice: put the bought snails into the basin, add enough water, pour a spoonful of sesame oil and soak for 12 hour, let the snails spit out the sludge, and then clean it up.
Pour cooking oil into the pot, heat it for 5 minutes, add pepper and galangal, stir-fry until fragrant, then add Pixian bean paste, stir-fry into Chili oil, and add Dongru, ginger slices and pepper to stir-fry until fragrant.
At this time, put the snail in, add rice wine, salt and sugar, add enough water, keep the fire boiling, then turn the fire down, cook for another 30 minutes, then soak it in the juice for 30 minutes, then sprinkle with fragrant lai and take it out of the pot.