First: cold lotus root slices
1. Take a lotus root and wash and scrape off the skin, cut into thin slices
2. Boil water in a pot and blanch for a minute. If you can't blanch immediately after slicing, soak the lotus root slices in water to prevent blackening.
3. blanch a minute of sliced lotus root drained into a large bowl, garlic, ginger, dry chili, green onion shredded into the sliced lotus root
4. and then add the right amount of salt, sugar, soy sauce, balsamic vinegar, poured with a little hot oil, tossed to serve.
The second course: cold sweet potato leaves
1. sweet potato leaves pick the leaf part, wash with water. This is my own planted sweet potato leaves, if it is bought, soaked in salt water for ten minutes in advance to remove pesticide residues.
2. carrots washed and scraped, cut into julienne spare
3. seasoning sauce: bowl into the minced garlic, sautéed white sesame seeds, put a small spoon of salt, the right amount of chicken broth, poured a little bit of hot oil, mix evenly spare.
4. Boil water in the pot, put a moderate amount of salt in the water, pour in the carrot shreds, five seconds after pouring into the sweet potato leaves, and then put a moderate amount of cooking oil to keep the leaves taste crisp color green.
5. blanch until the sweet potato leaves become bright green (about thirty seconds) can be fished out and drained, put into a large pot, pouring into the seasoning sauce mix well to plate, and finally with the tomato skin rolled into a small red flower garnish can be.
This cold sweet potato leaves, low-fat and healthy, fragrant and refreshing, tender and juicy, so you can not stop.
Third: Cold fungus bamboo
1. Dry black fungus and divided into small sections of bamboo into cool water, soak for an hour. (must be soaked in cool water, only crisp)
2. simmering a little onion oil: pot of oil temperature of thirty-four percent into the onion, celery, scallion, simmer for three minutes out
3. seasoning: bowl into the bowl with a bowl of pressed into the garlic, red pepper rings, salt, a small spoon of chili oil, white sesame seeds, balsamic vinegar, two spoons of soy sauce, pouring the right amount of simmering good scallion oil, mixing well and standby
4. soaked wood fungus and divided into small sections of rot bamboo in cool water for an hour. 4. soaked good fungus bamboo wash, pot of water boiled and poured into the bamboo and onion blanching thirty seconds, fish out and poured into the fungus, blanching for a minute.
5. Ingredients out of the drain, pour into the seasoning sauce mix well on the plate, sprinkle some fried peanuts can be eaten.
The fourth course: cold mixed cabbage
1. Hollow cabbage picked into small sections, wash and spare
2. pan in a moderate amount of oil, a few long green and red peppers into the pan, frying into a tiger skin shape sheng out
3. tiger skin green and red peppers, peeled garlic into a bowl, with a hammer hammer slowly hammered into the puree
4. hammered garlic puree into a bowl, add some salt, and then put it into a bowl, and then add some salt and pepper. A bowl, add the right amount of salt, chili powder, white sesame seeds, pour hot oil and mix well and stand by
5. pot of boiling water, add the right amount of salt, pour in the cabbage, add the right amount of oil to keep the leafy vegetables green and not black, and finally pour into the water starch, blanch for thirty seconds and fish out, add the seasoned sauce, mix well and then you can eat the rich garlic aroma of the ring bowl of cabbage.
Fifth: cold almond mushrooms
1. Prepare a few almond mushrooms, washed and torn into long strips spare.
2. Prepare a number of peanut rice, soaked in water for three minutes after draining the water (soaked peanut rice, frying is not easy to burn), the oil temperature of five or six percent of the heat into the peanut rice, deep-fried to golden brown can be fished out
3. Seasoning Sauce: bowl into the minced garlic, green onion, white sesame seeds, add oyster sauce, soy sauce, moderate salt, moderate amount of sesame oil, mix well and spare.
4. pot of water, add the right amount of salt, water boiled into the strips of apricot mushrooms, blanch for five minutes, then put the red pepper shreds and blanch for another ten seconds
5. apricot mushrooms fished out of the water and drained into a large bowl, pour into the seasoning sauce and mix, sprinkle a number of peanuts on the rice can be eaten.
This cold almond mushrooms, low fat, healthy, tender, eat out of the chicken flavor
Sixth: cold sour pork skin
1. market to buy back a piece of pork skin (not raw pork skin Oh, the general supermarket dry goods area sells, sun-dried deep-fried pork skin)
2. pork skin soaked for fifteen minutes, cleaned and cut into long strips spare
3. pot of water to boil, put the strips of water to boil. Boil water, put strips of pork rinds, add appropriate amount of cooking wine, blanch for two minutes
4. Pork rinds out into a large bowl, put the appropriate amount of salt, ginger powder, oyster sauce, soy sauce, chicken essence, as well as minced garlic, green and red peppers, poured with the appropriate amount of sesame oil, tossed to serve.
Seventh: cold three silk
1. dry kelp cut into small sections slightly washed, into the pot to steam for fifteen minutes (this is a fast way to soak kelp). Vermicelli softened with water.
2. this time to prepare the material sauce: minced garlic, red pepper rings into a bowl, pour hot oil, put the right amount of salt, chili powder, fried white sesame seeds, balsamic vinegar, soy sauce, mix well and spare.
3. Steamed seaweed with rice water to wash (with edible alkali can also be), and then rolled up and cut into julienne.
4. pot of boiling water into the ginger slices of white vinegar, in turn, poured into the shredded kelp fans carrot silk, each blanched for 2 minutes, and then fished out in a basin of cool boiled water to soak a little.
5. three filaments fished out and drained, poured into the seasoning sauce, mix well to plate, and finally put a few cilantro garnish.
The eighth course: cold kelp threads
1. buy back the fresh kelp washed and shredded, pot of boiling water, pour into the kelp threads, put two slices of ginger, blanch for three minutes, then put into a pot of cold water in a cooler water over a cooler
2. kelp threads after draining the water into the large pot, pour into the millet chili, minced garlic, minced ginger, scallions, cilantro, put oyster sauce, soy sauce, sour vinegar, moderate salt, sesame oil, and then put into a large pot, pour into the small rice chili, minced garlic, minced ginger, green onion, coriander, put into the oyster sauce, soy sauce, sour vinegar, moderate salt, coriander.
Ninth: cold cucumber
1. This is my garden to pick back two cucumbers, thin skin sweet crisp and very tender, can be directly as a fruit.
2. cucumber wash to remove the head and tail, with a knife face pat a few times, cut into thick slices, put the right amount of salt marinade 5 minutes.
3. After pickling the cucumber, pour out the excess water, put in the garlic paste, sugar, chili oil, chili powder, soy sauce, balsamic vinegar, sesame oil, mix well and can be loaded into the plate to eat.