Prepare ingredients:
A handful of spinach, a carrot, a handful of vermicelli, 3 eggs, a garlic, a proper amount of salt, a spoonful of chicken essence, a spoonful of soy sauce, 2 spoons of balsamic vinegar, a spoonful of Chili oil, a proper amount of sesame oil, edible oil and white sesame seeds.
Steps:
One: Put the vermicelli into a bowl and soak it in boiling water until soft.
Two: Wash spinach and shred carrots.
3: Spinach shredded, carrot shredded and blanched, fished out to cool, and dried in water for later use.
Four: soak the soft vermicelli, control the moisture and put the shredded spinach and shredded carrot into the basin together.
Five: Beat the eggs in the bowl and stir well.
Six: preheat the pan and brush the oil, just one layer. Pour the eggs into the oil to make an omelet.
Seven: Roll up the eggs, shred them and put them in a bowl.
Eight: Cut garlic into minced garlic, put it in a bowl, add salt, chicken sauce, sesame oil, Chili oil and white sesame seeds in turn, and stir well.
The second paragraph: dried cabbage
Prepare ingredients:
200g of Chinese cabbage leaves, 2 tablespoons of sesame sauce, light salt sesame oil 1 tablespoon, half a tablespoon of soy sauce, 2 tablespoons of balsamic vinegar, sugar 1 tablespoon, honey 1 tablespoon, appropriate amount of salt and sesame oil.
Steps:
1: Pour 2 tablespoons sesame paste, light salt sesame oil, soy sauce, balsamic vinegar, sugar, honey and orange juice into a bowl and stir well.
Two: tear the cabbage into pieces, wash and control the moisture for later use.
Third, pour the prepared juice into the cabbage and stir it evenly, and each piece of cabbage should be glued with juice.
Four: Put the mixed cabbage on a plate and sprinkle with sesame seeds.
The third paragraph: cold shredded tofu
Ingredients: 2 pieces of bean curd skin, carrot 1 root, 2 parsley, salt 1 gram, chicken essence 1 gram, 3 grams of sugar, 2 tablespoons of extremely fresh essence, white vinegar 1 tablespoon, seasoning oil, garlic 1 head, and garlic.
Steps:
One: Boil the bean curd skin with water, put some salt and alkaline noodles in the pot, and shred the carrots.
2. Shred tofu skin, add blanched carrots, add minced garlic and salt, and the taste is very fresh.
Three: wash coriander and cut into sections.
Four: put oil in the pot, add onion, ginger, pepper and star anise and stir-fry until fragrant.
5. Take out the materials, pour the oil on the minced garlic, add coriander, white vinegar and white sugar, stir well, and plate.
The fourth stage: cold beef
Prepare ingredients:
2 Jin of beef tendon, cooking oil, onion, garlic, soy sauce, sugar, salt, chicken essence, soy sauce, oyster sauce, cooking oil.
Steps:
One: soak the beef tendon in cold water for half an hour, and fork out a small hole with a fork to facilitate the taste.
Two: prepare oil.
Three: put the beef tendon in a pot with cold water and cook the marinade in another pot.
Four: After blanching, directly put the meat into the pot and blanch for 20 minutes, then turn to low heat 1 hour and soak for 3 hours.
Five: Prepare the ingredients and pour the oil in the hot pot on the ingredients. Add soy sauce, oyster sauce, salt and chicken essence, add chopped beef and coriander and stir well.
The fifth paragraph: preserved eggs mixed with tofu
Prepare ingredients:
4 preserved eggs, a box of tofu brain, vinegar, soy sauce, sugar, oyster sauce, millet spicy, coriander, Chili oil.
Steps:
One: Cut tofu and preserved eggs into pieces and put them on a plate (preserved eggs are eaten directly here).
Two: Add millet spicy and coriander and sprinkle on tofu.
Three: sauce, vinegar, soy sauce, oyster sauce 3: 1: 1 plus sesame Chili oil.
Four: Pour the juice on the preserved eggs.
Paragraph 6: Cold shredded chicken
Ingredients: 3 parsley, ginger, sesame oil, sugar, white sesame, soy sauce, millet spicy, garlic, salted chicken powder, chicken and onion.
Steps:
One: add salt to boiling water, cook chicken for 3 minutes, and turn off the fire for about 40 minutes.
Two: put boiling water in the pot and cook for 30 minutes (take it out immediately after checking that it is completely cooked)
Three: Tear the cold chicken into strips and pour them into the mixture.
The seventh paragraph: bean sprouts mixed with gluten
Prepare ingredients: gluten, soybean sprouts, spinach, garlic, soy sauce, aged vinegar, white vinegar, oyster sauce, white sugar, salt, chicken essence, sesame oil, white sesame seeds and Chili noodles.
Steps:
One: cut the gluten into small pieces, wash the soybean sprouts and spinach for later use, cut the garlic into sections, boil the water in the pot, put the gluten sprouts and spinach in the pot for about one minute, take it out and cool it to control the water.
2: Prepare a bowl, add soy sauce, aged vinegar, two spoonfuls of white vinegar, oyster sauce, half a spoonful of white sugar, minced garlic, salt, sesame oil and chicken essence and mix well.
Three: Add dry ingredients, four spoonfuls of oil and spicy seeds, and half a spoonful of water. Stir for a while and fill the soup with gluten. It tastes sour and refreshing and super appetizing.
Paragraph 8: Sprite Cucumber
Ingredients: 2 cucumbers, sprite, millet, white vinegar, sugar, salt and lemon.
Steps:
One: prepare the required ingredients, wash the cucumber for later use, peel the cucumber and cut it into thin slices.
Two: the millet is spicy and cut into circles, and the lemon is seeded.
Three: Put the ingredients in a bowl, half a spoonful of salt, half a spoonful of sugar and three spoonfuls of white vinegar. Pour Sprite into cucumber, cover it with plastic wrap and put it in the refrigerator for one hour.
Paragraph 9: coleslaw
Prepare ingredients: cabbage, garlic, soy sauce, mature vinegar, oyster sauce, Chili powder, sugar and white sesame seeds.
Steps:
One: wash the cabbage, put it in boiling water, and remove the water control.
Two: according to the sauce above.
Third, boil the hot oil in the pot, pour in the juice and stir-fry until fragrant, and finally add the cabbage.
The tenth paragraph: cold Flammulina velutipes
Ingredients preparation: Flammulina velutipes, soy sauce, salt, vinegar, sugar, garlic, ginger, chicken essence and green pepper.
Steps:
One: mince garlic and ginger, cut green pepper and red pepper into small pieces and put them in a bowl for later use.
Two: wash Flammulina velutipes and tear them into small strips. Boil the water for 3 to 6 minutes, then take it out and tidy it up for later use.
Third, put salt, soy sauce, vinegar, sesame oil, chicken essence and sugar into a bowl and stir.
Fourth, pour the cooking oil into the pot, smoke and turn off the fire, finally pour the minced garlic and stir, and finally pour it on the Flammulina velutipes.