1. Baby dish with garlic oil and black bean sauce: main ingredient: baby dish, ingredients: salad oil, black bean sauce, garlic foam, salt, monosodium glutamate,
Production process:
1, break the baby cabbage, wash it, soak it in water, cool it and cut it into strips for later use.
2. Chop the lobster sauce into fine foam and cut the garlic into garlic rice.
3. Put the salad oil (twice as much as the lobster sauce) into the clean pot and get angry. Fry the onion oil. Don't fry the onion too much, and simmer. After the onion is fried, the onion is taken out, then the medium heat is changed, and the fine foam of lobster sauce is poured into it to fry the fragrance, then the garlic is added, fried for several tens of seconds, and then poured into a metal container. After cooling, a little salt, monosodium glutamate and white sugar are mixed evenly for later use. Before serving, pour a proper amount on the doll dish.
Features: Cantonese cuisine features rich flavor of black bean, crisp and refreshing!
Taste: salty and fresh
Second, Sixi tofu,
Ingredients: a box of tofu (tofu with internal fat),
Ingredients: a little ham, a duck yellow, a little scallion and coriander, a preserved egg, salt, monosodium glutamate, sugar, white soy sauce, red oil and garlic foam.
Practice:
1, cut the tofu knife in order to lay it flat in the abalone plate.
2. Cut the four-color raw materials into cubes and spread them on tofu, which looks like Tian Zi.
3. Prepare the seasoning into light red oily juice (slightly salty) and serve.
Features: Xuzhou features four bright colors, which melt in the mouth. It is a good food with wine.
Taste: salty and slightly spicy
Third, multicolored plain spelling:
Ingredients: Longkou vermicelli, shredded lettuce (shredded green cucumber is also acceptable) and shredded egg skin (spread with egg liquid).
Accessories: shredded fungus, shredded carrot and shredded pork.
Seasoning: salt, monosodium glutamate, garlic, white vinegar, Chili oil.
Practice:
1, after the Longkou vermicelli is cooked with boiling water, it is cooled and cut into long pieces, mixed with sour and spicy taste (slightly salty) and spread on the bottom of abalone plate.
2. Blanch the auxiliary materials one by one and cool them.
3. Spread the auxiliary materials into rows and rows on the mixed vermicelli to serve.
Features: Qian 'an features, multi-material and multi-color, beautiful appearance, sour and refreshing.
Taste: hot and sour
Fourth, tremella fuciformis
Ingredients: tremella, canned hawthorn,
Accessories: white sugar, medlar
Practice:
1 Soak Tremella and Lycium barbarum in cold water, then cool them with boiling water.
2. Mix a proper amount of sugar and canned water into tremella fuciformis, and then put it on the table.
Features: Qinglong features pleasing color, sweet and sour taste.
Taste: sweet and sour
I'll give you four vegetarian dishes for the sake of the fate of our peers. ※:
First, smoked bean rolls:
Ingredients: dried bean slices (slightly light), eggs, potatoes and ham.
Ingredients: flour, salt, tea, sugar.
1, sauce cooked food together with a few boiled eggs (peeled) and a few potatoes (slightly salty) for later use.
2. Break up two eggs with a little salt, mix them with flour to make a paste, open the whole dried bean slices and lay them flat on the chopping board, cut the salted eggs into eight petals, cut the potatoes into strips (slightly thick), and cut the ham into strips.
3. code a row of egg petals, a row of potato chips and a row of ham chips under the bean chips, pour a little egg paste on this layout, then touch a thin layer of egg paste on the bean chips, roll them into rolls (tightly), and then wrap them tightly with plastic wrap. Steam the top of the drawer for ten minutes to remove the plastic wrap.
4. Put two handfuls of white sugar and tea in a clean cauldron, mix well, put a steaming drawer away from the high point of white sugar, then code the steamed bean rolls on the drawer, cover it with fire, and smoke the bean rolls yellow and color them on medium fire. After cooling, it can be refrigerated for more than a week, and you can make more at a time. When serving, put raw leaves on the bottom of the plate.
Features: the taste is strong, the color is attractive, and the mouth is full of incense.
Taste: salty and fresh.
Second, cumin Coprinus comatus:
Ingredients: fresh Coprinus comatus,
Ingredients: cumin, starch, flour coriander, salt, chicken essence, pepper (a little)
Practice:
1 Wash Coprinus comatus, tear it into strips, blanch it, let it cool, squeeze out the water, add salt chicken essence, cumin and pepper and mix well (slightly weak).
2. Heat the wok and pour oil. When the oil temperature reaches 70%, mix Coprinus comatus with a layer of starch and flour mixed noodles, fry until golden brown, and Su Cui can take it out and put it on a tray with a napkin. After cooling at room temperature, mix coriander before serving.
It can be put at room temperature for about three days in spring and winter, and one day in summer and autumn.
Features: Sucui is refreshing, with rich cumin flavor, and it is a delicious food with wine.
Taste: salty and slightly spicy.
Third, red oil garlic eggplant
Ingredients: linear eggplant (long eggplant).
Ingredients: garlic rice, coriander fine foam, red oil flavor juice (lighter) (red oil boiled with Korean Chili noodles and various spices onion ginger is the best),
Production method:
1, wash the eggplant, steam the whole eggplant on the drawer, let it cool in the sun, and adjust the red oil flavor juice for later use.
2. Put the garlic and coriander foam together to mix the salty and fresh mouth (normally not too salty). Slice one side of the eggplant and connect the other side, then put the mixed garlic foam in the middle (put more), put it in a fresh-keeping box and refrigerate it for more than two hours. Before serving, pour the red oil sauce in Chedun and put lettuce on the bottom of the plate. Refrigerate for two or three days.
Features: spicy and refreshing, rich in garlic, suitable for all ages.
Taste: spicy
Fourth, sweet and sour bergamot
Ingredients: bergamot.
Ingredients: black sesame, white sugar and white vinegar.
Production method: Peel the fingered citron, cut it into filaments (slightly thinner than matches) and put it in clear water. Mix the sweet and sour taste before serving, put more sugar and less vinegar, pile it into a cone shape when loading, and then sprinkle a little black sesame seeds on it. To spread it evenly, surround it with small slices of cucumber. The reason why I mention this dish is because it has a beautiful shape!
Features: crisp and refreshing,
Taste: sweet and sour