Raw materials: aged vinegar (the stronger the flavor, the better), peanuts, green onions, green peppers, red peppers and so on.

Practice: peanuts fried with oil, cooled and put crispy

Into the plate, add the old vinegar, salt and monosodium glutamate and other seasonings, sprinkled with chopped scallions, green pepper, red pepper can be shredded.

Crisp texture, tangy, sour, salty and fresh, appetizing and delicious small cold dishes.

Potato slices with tomato and green pepper

Raw materials: you look at the name of the dish you know

Practice: potato slices oil medium heat frying to 7 mature, add a little salt

Join the slices of tomato and green pepper, start a large fire stir-frying to 9 mature

Sprinkle a layer of salt, dish

Color and taste all over the world, when doing so note that the potato is the main ingredient to be more than one, and to be fried outside the crispy tenderness of the body. And should be fried crispy outside and tender inside.

These two simple dishes but I give my husband to do the signature dish it, now tell you, must do well, do not smash my signature ah ~ ~

Han is chili soybean sprouts

Raw materials: soybean sprouts, garlic, white sesame, chili powder, sesame oil, salt

Practice: soybean sprouts into the water to cook the garlic chopped

Pot into the chili powder, sesame oil, salt, as well as white sesame seeds garlic minced mix,

will be blanched soybean sprouts drained of water into the pot quickly stirred to cool down and put in the refrigerator about 30 minutes to eat

Korean kimchi,

history, renowned around the world. In October 1996, Dr. Kim and his wife from the Korea Rural Development Agency came to Zhengding and taught six kinds of kimchi processing techniques such as cabbage, radish, cucumber and snow red.

Home made Korean kimchi, easy to learn, now take cabbage as an example, introduce the process of making Korean kimchi.

Select bright color, no pests and diseases, tender green fresh cabbage, remove the root and cut vertically to one-third of the cabbage, gently separate the cabbage with your hands. 2-5 kilograms divided into two halves, more than 5 kilograms divided into four halves. Then place in a container and sprinkle evenly with large sea salt. The top is pressed down with a flat plate to salt it evenly. After six hours, turn up and down once, and then after another six hours, rinse with water, rinse the cabbage upside down on the cooler net to naturally control the water for 4 hours and set aside.

Slice the green onions diagonally into julienne, cut the onion into julienne, peeled ginger, garlic mashed into a puree, leek cut into 1-2 cm small sections, white radish rubbed into fine julienne. Mix the above seasonings in a container, add the thin paste of cooked flour, and then add the appropriate amount of chili powder, shrimp oil, shrimp paste, stirring and compacting for 3-5 minutes. Put the cabbage with controlled water on the chopping board, evenly smear into each layer of leaves with the matched seasoning, wrap the whole cabbage tightly into the altar with the outer leaves of the cabbage, seal it up, and ferment it for 3-5 days then you can eat the delicious Korean kimchi.

Home made kimchi, according to their own taste, repeated debugging, repeated tasting, until satisfied. Well-made kimchi is best stored in the environment of 3-5 ℃, in 3-15 ℃ room temperature can keep fresh for three months.

Stir-fried vegetables: spicy tofu green pepper copied beef

Three-color shredded (also known as red and green chili pepper copied shredded potatoes)

Stewed eggs Bean sprouts copied with minced pork leek copied with bean sprouts

Soup: Egg drop soup Seaweed soup Cold gourd and honey date soup

White icing sugar green bean soup Fruit Soup (recommended to drink in the summer to relieve the heat)

Tofu soup

Cold vegetables: Mixed cucumber Cold spinach sesame mixed with lotus root slices

I think your family should be enough, I'm not very good at cooking, tell you are simple, complex I'm not too good. As for how to do it and you will do the steps of the dish are the same. There's nothing special about it.

Beef fried green peppers

Materials:

Beef, green peppers, red peppers 1 each, half an onion, tomato 1, cumin powder, ginger, green onion, soy sauce, cooking wine, sugar, starch, each appropriate amount.

Practice:

Beef slices, cumin powder, ginger, soy sauce, cooking wine, starch mix marinade for a few minutes;

green peppers, red peppers, onions, tomatoes, ginger, scallion slices

Heat the oil in the wok and stir-fry the beef slices quickly until browned, remove and control the oil. The oil in the pot to heat, burst ginger, scallions, add green pepper, red pepper, onions, tomatoes, stir-fry flavor, and then into the previously fried beef, add water to stir-fry can

Spicy tofu

Instructions: tofu a catty, pork, two two vegetable oil, Pixi County soybean paste, one tael, salt, three peppercorns, an appropriate amount of garlic, edamame, more than ten soy sauce, an appropriate amount of spicy noodles, four water, soybean meal, one tael, five money, soup, eight taels

Characteristics: deep color, thick flavor, spicy hot fresh

Operation: 1, the tofu cut into five square pieces

2, more lean and less fat meat chopped into pieces, garlic cloves cut into five long sections, tempeh with a knife to press the fine

3, frying pan set to medium heat, under the vegetable oil to 50% hot under the minced meat, meat frying dry steam, under the soybean, tempeh, frying the flavor, the chili pepper noodles (if the fire is too big, can be) will be too big, you can temporarily end away from the fire mouth), fried red oil put salt, soy sauce, while the next tofu; tofu pot boil about three minutes under the garlic (pay attention to shoveling so as not to Ba pot); garlic a color (color green, cooked and not wilted), thickening with soybean meal, pot bowl, vegetables sprinkled with peppercorns that is completed.

Cool melon honey date soup

Materials: cool melon 12 two snow fungus 2 two honey dates 6 lean meat 8 two ginger, salt moderate

Practice:

1 clean cool melon, cut both sides, remove the pith cut pieces.

2 Snow fungus with water soak about an hour, wash and cut.

3 Wash the jujube.

4 Wash the lean meat, fly water and then rinse.

5 Boil a moderate amount of water, under the cold melon, snow fungus, honey dates, lean meat and ginger, the water rolled to slow fire about two hours, under the salt seasoning that is complete.

Raw materials: 400 grams of white lotus root, 50 grams of red pepper, white onion, ginger, a little. Seasoning: 1 tablespoon of oil, 15 peppercorns, 2 teaspoons of salt, 1 tablespoon of sugar, 1 teaspoon of white vinegar, 1 teaspoon of chicken essence. Preparation: 1: Scrape and cut lotus root into round thin slices, then rinse and soak in water to remove lotus root powder. 2: Boil water (submerge all lotus root slices), quickly scald lotus root slices in the water to cook and remove from the water, and then immerse them into cool water several times, then drain them and put them on the plate when they become cooler. 3: Heat a wok with oil and fry peppercorns slowly. 4: Stir-fry shredded ginger, then add salt and sugar, and then push the spatula to make the seasoning melted, then add white vinegar and stir-fry. 5: Add ginger, then add salt and sugar. 6: Add white vinegar and stir-fry. 7: Add white vinegar and stir-fry. 8: Add white vinegar and stir-fry. 9: Add white vinegar and stir-fry. Pour in the white vinegar over high heat and continue to stir. 5: When the soup rolls up, reduce the heat to low and add the mushroom seasoning, green onions and bell peppers. 6: Pour all the seasoned soup into the plate with the lotus root slices. (There are other soups that do the same thing as this one, with different ingredients)