Cucumber mixed with head and ear

Required raw materials: cucumber100g, tremella 25g, onion, ginger, salt, monosodium glutamate and sesame oil.

Specific practices

1, first shred the onion and ginger and put them on a plate for later use.

2. Then soak Tremella and Auricularia in cold water until soft, and then wash them.

3. After the cucumber is washed, cut it from the middle, and then cut the cucumber into pieces and put it on the plate.

4. add water to the pot. After the water is boiled, put the fungus and tremella into the water. Then put it in cold water, pull it out, drain it and put it in a plate.

5. Finally, mix the shredded ginger with shredded onion, salt, monosodium glutamate and sesame oil.

6. Now pour the juice you just prepared on the fungus and the tremella and yellow flowers.

Note that the fungus and tremella of this dish are best soaked in cold water for about an hour. Because it can make the ink cartridge taste good and have high nutritional value.

The second course is garlic, seaweed and cucumber.

Ingredients: 300g cucumber, 50g black rice, garlic salt, soy sauce, vinegar, monosodium glutamate and sesame oil.

Specific practices

1, after cleaning cucumber, pat it with a knife several times, then reuse it and cut it into small pieces.

2. Then wash the heated dried seaweed, remove and drain.

3. Peel garlic and chop it into garlic paste.

4. Then find a bowl and add salt, soy sauce, vinegar, monosodium glutamate and sesame oil to make juice for later use.

5. Then put the cucumber just photographed on a plate, and pour the dried seaweed and garlic on the cucumber.

6. Then pour the juice just prepared on it and mix well.

No.3 fish-flavored diced cucumber

The required raw materials are 500g of cucumber, 50g of spicy watercress, chopped green onion, Jiang Mo, salt, sugar, starch, vinegar, soy sauce, broth and salad oil.

Specific practices

1, wash the cucumber first, then remove the flesh of the cucumber, and then cut it into squares with the same size with a knife.

2. Then chop up the spicy bean paste and put it on a plate for later use.

3. Then heat the wok and pour in some salad oil. When the oil is heated to 80%, add chopped spicy watercress, chopped green onion and Jiang Mo and stir fry. This is a small fire, not a big fire.

4. Then add a little broth to the pot, then pour the diced cucumber, sugar, salt, soy sauce and vinegar into it and stir well.

5. finally, thicken with water starch, and you can put it on the plate and take it out of the pot.

The fourth course is fried pork slices with magnolia flower and cucumber.

Required raw materials: 300g of cucumber, 0g of lean pork100g, 50g of Flos Magnoliae, egg white, onion, green garlic, ginger, salt, starch, cooking wine, broth and salad oil.

Specific practices

1, buy pork first, then wash it and cut it into thin slices.

2. Magnolia slices are also sliced. Cucumber is also sliced.

3. add water to the pot. After the water is boiled, put the Flos Magnoliae slices in and blanch them, and then take them out to control the dry water for later use.

4. Shred onion, chopped green garlic and minced ginger.

5. Then find a container, put some broth in it to enrich the green garlic Jiang Mo, salt, cooking wine and starch, and then make it into thick juice for later use.

6. Add some starch, salt, egg white and pulp to the freshly cut pork slices and put them there.

7. Pour the salad oil into the pot. After the oil is hot, put the pork slices in first, stir-fry them and serve them out.

8. Then add some salad oil to the pot, and then when the oil is heated to 50% heat, put the pork slices, magnolia slices and cucumber slices into the pot and stir evenly.

9. Finally, pour the sauce into the pot, stir well and serve.

The fifth kind of sweet and sour cabbage

Required raw materials: 250g of Chinese cabbage, pepper, ginger, dried red pepper, sugar, salt, monosodium glutamate, vinegar, soy sauce and salad oil.

Specific practices

1, don't cut the cabbage with a knife after washing, tear it into small pieces by hand.

2. Add water to the pot and boil it, then blanch the freshly torn cabbage, and then remove and control the dry water for later use.

3. Shred dried ginger and red pepper for later use.

4. Then mix the sweet and sour juice, find a bowl, and mix sugar, vinegar, soy sauce and salt to make sweet and sour juice.

5. Heat the pan and add oil. When the oil is hot, add the pepper and stir-fry until fragrant, and then add the shredded ginger. Don't fry the shredded red pepper too much.

6. Then pour the sweet and sour juice into it and boil it. After boiling, pour it on the cabbage slices.

7. finally, add a little monosodium glutamate and you can eat it.

No.6 Dao tasty snack

The required materials are Chinese cabbage, shrimp, water-borne fungus, pickled onion and garlic, pepper and salt, monosodium glutamate, soy sauce and salad oil, with appropriate amounts each.

Specific practices

1, Chinese cabbage is washed and torn into small pieces.

2. Then, after washing the shrimp, remove the shrimp line inside.

3. Pickled peppers and water fungus are cut into pieces for later use.

4. Cut onion into chopped green onion and garlic into slices.

5. Add salad oil to the wok. When the oil is hot, put the chopped green onion and pepper into it and stir-fry with low heat.

6. Finally, put the cabbage in and fry it until it is raw, then add some salt to taste it, and then serve it out.

7. Then pour some oil into the wok, add garlic slices and pickled pepper slices, stir fry, and then add shrimp and stir fry until cooked.

8. Add fungus, continue to stir fry, and finally add some salt, soy sauce, monosodium glutamate and seasoning.

9. Then pour these fried dishes on the cabbage.

No.7 crackling wusi

What you need are cabbage, winter bamboo shoots, fresh mushrooms, red and green sweet peppers, salt, chicken essence, pepper and sesame oil.

Specific practices

1, Chinese cabbage washed and cut into filaments, and winter bamboo shoots washed and cut into filaments for later use.

2. After washing fresh mushrooms, you need to remove the water inside and then cut them into filaments.

3. Wash the green and red sweet peppers and cut them into filaments.

4. Add water to the wok and boil it. Pour all the newly cut filaments into the pot and blanch them in water. Then drain the water and put it on a plate for later use.

5, then heat the wok, put some oil, put the pepper powder in and stir fry, put all the materials that have just been blanched in and stir fry, then put some salt chicken essence in and stir it quickly and evenly, and finally pour in some sesame oil and stir it evenly to eat. Raw materials of peanut sparerib porridge:

Rice 1 kg, sparerib 1 kg, animal oil 70g, peanut kernel150m, refined salt15g, chicken essence 3g, a small amount of sesame oil, white pepper and vanilla.