1. Boletus appetizer and cold salad

1. Prepare raw materials: Boletus, cucumber, carrot, coriander, red pepper, onion and garlic

2. Remove the root of Boletus, wash it, remove the core of cucumber and shred it, shred carrot and red pepper, cut coriander into sections and mince garlic for later use.

3. Add clear water to the pot and bring to a boil. Add boletus and cook thoroughly. Then cook cucumber, carrot, red pepper and coriander in boiling water (about 6 seconds), remove and drain for later use.

4. Slice the boletus, put the minced garlic and dried peppers into a bowl, add cooking oil to the pot, heat it and pour it into the bowl, and fry the minced garlic and dried peppers for fragrance.

5. put all the raw materials in a bowl, add all the seasonings, mix them gently, and serve on a plate.

(Xiaobian tip: Boletus can be cooked before slicing, so that Boletus is not fragile and the sliced pieces are complete)

2. Boletus allii

1. Prepare raw materials: Boletus, garlic cloves

2. Rinse Boletus, boil in a pot and slice for later use.

5. Heat oil in an oil pan, pour in proper amount of edible oil, and stir-fry garlic in the pan to give fragrance;

6. Pour garlic oil on the boletus slices and serve.

3. Boletus with cold shredded chicken

1. Ingredients: chicken breast (chicken leg can also be used), Boletus, cucumber, cucumber, spicy oil, sesame oil, white vinegar, sugar, soy sauce, garlic paste, cooked sesame seeds, broth, salt and pepper powder

2. Shred cucumber, not sliced. Soak in ice water for 2 minutes.

3. Steamed chicken breast in an electric cooker, steamed in an electric cooker until it is cool, and then peeled.

4. Wash the boletus, put it in the pot and cook it thoroughly, and slice it for later use

5. Sauce is the soul of this dish. Soy sauce, white vinegar, sugar, mashed garlic, spicy oil, sesame oil, broth and sesame are all mixed together and mixed well.

6. When arranging dishes, drain the water of shredded cucumber first, then spread it on the bottom of the dish, then spread the peeled shredded chicken and boletus on it, and then pour the sauce and mix well to serve.

The above three methods are the methods of cold-mixed boletus for everyone. The first method is sour and refreshing, and the boletus slices are crisp and smooth, which is a good appetizer. The second method is rich in garlic flavor, and the fresh flavor of boletus is better stimulated by garlic oil, which has the effect of 1+1 = 2; The third way is to mix two kinds of food with delicious cold salad, which is even more delicious. All three methods are simple and easy to use. I wonder if you have learned them?