Recommended recipe: Cold shredded tofu 1. Prepare ingredients: Prepare two pieces of tofu skin, cut into even thin strips and set aside; cut a handful of green onions into segments; cut a few millet peppers into rings; cut a handful of coriander into small segments and set aside.

2. Prepare the cold sauce: break up a few garlic cloves, cut into minced garlic and put in a basin.

Add 2 grams of salt, a little sugar, 1 gram of MSG, 5 grams of light soy sauce, 5 grams of scallion oil, and 3 grams of red oil. Add a little red oil to make the dishes moist and shiny.

3. Stir evenly: First stir the cold salad evenly, then pour the tofu shreds into the basin and mix well. Finally, pour in the small ingredients, continue to mix well, and then serve on a plate.

Recommended recipe: Cold Enoki Mushrooms 1. First, we prepare the ingredients: 200 grams of Enoki Mushrooms, cut off the roots, tear them apart by hand and put them in a basin.

2. Cut one piece of yellow pepper into shreds and one piece of spicy millet into pepper rings for color matching.

Cut a handful of green onions into segments and put them in a basin together with shredded yellow peppers and red pepper rings. Flatten the garlic and chop into minced garlic.

3. Next, let’s blanch the enoki mushrooms: boil water in a pot, add the enoki mushrooms after the water boils, remove the floating powder in the pot, add 3 grams of cooking wine, and blanch the water for about 40 seconds.

Once the mushrooms are raw, pour them out, rinse them with water and drain them.

Place the blanched enoki mushrooms in a basin.

Add shredded yellow pepper, red pepper rings, green onions, and minced garlic.

4. Start seasoning: Pour in 5g spicy fresh dew, 5g light soy sauce, 1g salt, 1g chicken powder, 3g sesame oil, 5g balsamic vinegar. If you like spicy food, you can add some chili red oil.

After stirring evenly with chopsticks, it can be plated and served.

Recommended recipe: Ginger juice yam 1. Peel off the outer skin of one yam, wash and cut into strips; half slices of green and red peppers, cut into wide strips and put them together with the yam; cut the ginger into smaller pieces; green and red peppers

Cut each slice of pepper into fine pieces and put them together for later use.

Tip: If your skin is prone to allergies, you should wear gloves when cutting yam to avoid itching.

2. Pour water into the pot, add a spoonful of white vinegar and a small spoonful of vegetable oil.

Turn on high heat and bring the water to a boil. Pour the green and red yam peppers into the boiling water and blanch them for 30 seconds. Take them out and rinse them with cold water, then drain them and set aside.

3. Add salt, sugar, monosodium glutamate, white vinegar, ginger juice, sesame oil, minced ginger, and minced green and red peppers to the mixing bowl. Stir evenly with a spoon. Pour the sauce onto the dried yam and green and red peppers.

Up, this ginger yam dish is completed.

Recommended recipe: Cold Cabbage 1. Prepare ingredients: cut the cabbage in half, remove the stems and shred them, and put them in a large basin; peel the potatoes, cut them into thin strips, soak them in water to remove the starch on the potatoes; carrots

Also cut into thin strips, put in a basin, add water to soak.

2. Prepare the cold sauce: While soaking the vegetables, we prepare a sauce.

Chop the garlic into mince, cut the green onion into small pieces, add the chili powder and cooked sesame seeds, stir for a while, pour 60% of the hot oil and stir again.

Add appropriate amounts of light soy sauce, balsamic vinegar, salt, and sugar in sequence, and continue to stir evenly.

Tips: When pouring oil on the chili noodles, the oil temperature should not be too high, otherwise the chili noodles will burn easily.

3. Production process: Add water to the pot and boil, add a little salt and vegetable oil.

Pour in the shredded potatoes and blanch them for 10 seconds. Pour the shredded carrots into the boiling water for 15 seconds. Pour the shredded carrots into the basin. Pour the shredded cabbage into the boiling water for 15 seconds.

Then take it out and put it in cold water.

Squeeze the water out of the ingredients in the basin, pour it into a mixing basin, pour the sauce you just prepared, mix well, and the very delicious coleslaw, cabbage and potato shreds are ready.

Tips: When blanching ingredients, be sure to boil the water over high heat and control the blanching time. Over time, the food will not be crispy and refreshing.