Gracilaria lemaneiformis is sharing a cold Gracilaria lemaneiformis with you today. This vegetable is regarded as the best dish of all vegetables. It's crisp and refreshing, especially delicious. Before it's too late, I want to give you a gourmet tutorial on cold asparagus, which is very simple and easy to learn. Jellyfish skin is actually a young leaf of bergamot. Although this kind of food is expensive, it tastes much better than pumpkin seedlings. Even if it is expensive, it is worth tasting. Because you missed August, you really have to wait until the next year to finish it. Prepare ingredients in advance: jellyfish skin 1 spoon, 2 tablespoons of hot sauce, 6 cloves of garlic, carrots 1 root, appropriate amount of sesame oil, Pixian bean paste 1 spoon, and cold asparagus. Detailed production process: 1, picking the tender leaves of jellyfish skin. The old part can be peeled off to avoid eating. After all, this dish is particularly expensive.

2. After the jellyfish skin is picked, put it in a big basin, add cold water to clean it, and wash it several times, so that the jellyfish skin will be clean. 3. Wash and peel carrots. Then cut into radish strips for later use. At this time, we can clean the garlic, flatten it with a knife, and then chop it up. 5. Put the chopped garlic into a bowl, then add 2 tablespoons of hot sauce and 1 spoon of Pixian bean paste to the bowl, and then add a proper amount of sesame oil and mix well. 6, put half a pot of cold water in the pot, add shredded carrots and jellyfish after the water is boiled, and open red water. 7. Take out jellyfish and carrots immediately after they are cut off. 8. After taking out, put the jellyfish skin and shredded carrots into a plate, and then add the fried salad dressing. 9. Mix well. 10, stir well, and marinate for 10 minute.

Fried dried bean curd with leek Raw materials: dried bean curd, light soy sauce, chicken essence, salt, oil, sesame oil and amaranth. 1. Cut dried beancurd into filaments, wash and drain amaranth, and cut into inches for later use. 2. Put the pot on fire, introduce proper amount of cooking oil, put the dried bean shreds into the pot after boiling, stir-fry for a while, steam until soft, and put them in a plate for later use. 3. Turn the wok to high fire, pour in the remaining oil, add amaranth, soy sauce and salt, then add dried bean shreds, stir-fry twice, add chicken essence, pour in sesame oil, and serve.