It takes 5 minutes to cook a dish for 2 yuan.

Ingredients: cabbage 1 capsule (about 500g) dried red pepper 6 garlic 2 cloves seasoning: 1 tbsp cooking wine (15ml) 1 tbsp rice vinegar (15ml) 1 tsp sugar (5g) 1 tsp salt (5g).

Practice:

1) Break the cabbage into large pieces by hand, blanch it in boiling water until it becomes soft, take it out, drain it in cold water, and then tear it into small pieces by hand. Cut the garlic into powder for later use.

2) Heat the pan, pour in the oil, add the dried red pepper and minced garlic when the oil is 50% hot, stir-fry the fragrance, pour in the cabbage slices, pour in the cooking wine and rice vinegar, add in the white sugar and salt, and stir-fry evenly.

* * Boil the cabbage until it is soft and too cold, and then tear it into small pieces by hand to avoid the loss of nutrients in the vegetables. Hand-torn cabbage fried is more delicious than cutting it with a knife. When frying green leafy vegetables such as Chinese cabbage and small rapeseed, you can tear them by hand. But forget about the stronger vegetables. As far as the current technical means are concerned, shredding potatoes by hand can still be regarded as acrobatics or magic.

* * Cabbage is very cheap in this season, and it is easy to store. It can be stored in a fresh-keeping bag or in the refrigerator for at least half a month. Like potatoes and carrots, it is a vegetable that can be preserved for a long time.

2. Stir-fry chopped pepper with three shreds;

Ingredients: carrot 1 root green bamboo shoots 1 root dried fungus 1 2 teaspoons of garlic, chopped pepper (30g), 2 teaspoons of cooked white sesame (30g), salt 1/2 teaspoons (3g), sugar 1/2 teaspoons (3g

Practice:

1) Soak the auricularia auricula in cold water 2 hours in advance, wash it and shred it for later use. Peel carrots and shred them. Peel and shred green bamboo shoots. Peel garlic and press it into garlic paste.

2) Put shredded green bamboo shoots into a large bowl and marinate with a little salt for 10 minute. With this time, blanch shredded carrot and shredded auricularia in boiling water for 20 seconds, take out, then cool it, drain it and pour it into shredded green bamboo shoots. Add chopped pepper, sugar, chicken essence, and a little salt (be careful, because salt has been added when pickling shredded green bamboo shoots) and stir well.

4) Pour sesame oil into the pot. After the fire is 40% hot, add green pepper. When you see the oil smoking, you can turn off the fire, pour 1/3 of the oil on the mixed three shreds, then sprinkle with cooked white sesame seeds, and stir well to eat. After the remaining sesame oil is cooled, the pepper is removed, and the oil is poured into a sealed bottle for mixing with other cold dishes.

Super wordy:

* * Mixing is a cooking method. If you learn this method, you can change the edible fungus, carrots and green bamboo shoots into any food you like. ?

* * Fried Zanthoxylum bungeanum with incense, and then mixed with cold dishes, the taste is more fragrant. If there is no green pepper, ordinary pepper is ok, but it is not so hemp.

* * Zanthoxylum bungeanum oil can be made more at a time. For example, today, I wrote "60ml of sesame oil" in the raw material, so it will take 20ml to make this mixed dish, and the remaining pepper oil can be mixed with other cold dishes twice. It is a good choice to mix cold dishes in summer with pepper oil, but you can make more at a time. For example, 200ml of sesame oil and 20 g of green pepper are fried, cooled, peeled off, decanted and poured into a sealed bottle. ;

* * Put garlic in the cold salad. After eating it, there will be a aftertaste in your mouth. At this time, eating some pineapples will improve.

{Decomposition ing ...}

; 3. Pepper-flavored kelp shreds: processing method of dried kelp

Ingredients: kelp 200g 1 garlic 3 cloves salt 1 2 teaspoons (3g) sugar 1 teaspoon (5g) vinegar1tablespoon (15ml) soy sauce12 teaspoons.

Practice:

1) Remove the pedicels and seeds from the green pepper, cut it into filaments, soak it in clean water for 10 minute, and then naturally bend it. Kelp cleaning surface, there is no need to thoroughly clean the surface mucus, cut filaments. Garlic is made into minced garlic with a garlic press.

2) Pour clean water into the pot, boil it with strong fire, add kelp, blanch it for 2 minutes, then immerse it in cold water, and then take it out and drain it after cooling.

3) Put shredded kelp, shredded green pepper and garlic into a bowl, add salt, sugar, vinegar, soy sauce and sesame oil and stir well.

* * If dried kelp is used, surface washing the kelp, then steam it in a steamer for 30 minutes, and then soak it in clear water for one night before cooking. Don't soak kelp directly, otherwise it will taste hard no matter whether it is stewed or fried. (See Figure 2)

* * When cooking with kelp, whether it is stewed or stir-fried, adding some vinegar can make the taste better.

* * There is a layer of hoarfrost on the surface of dried kelp, which is a substance called mannitol formed by the weathering of plant alkali, which is not only harmless, but also has the function of expelling toxin and relieving swelling. Don't mistake that layer of hoarfrost for salt precipitation or moldy deterioration.

* * There is a layer of mucus on the surface of kelp, so it doesn't need to be washed excessively. In that case, many nutrients are lost.

* * Shredding green and red peppers and soaking them in clear water can form natural bending, which is a good method for the decoration of dishes. If the green and red pepper meat is thick, you can use a knife to remove the right amount of meat slices from the pepper, and then shred them after being thin, so it is easier to bend after soaking.

4. Saute shredded potatoes with coriander

Ingredients: potato 1 red pepper, half coriander, 3 ginger 1 teaspoon (5g), onion 1 teaspoon (5g), garlic 1 teaspoon (5g).

Seasoning: salt 1/2 tsp (3g) pepper 1/2 tsp (3g) chicken vinegar 1/4 tsp (1 g) sesame oil 1/4 tsp (1ml).

Practice:

1) Peel potatoes, cut them into filaments and soak them in water to prevent oxidation and blackening. Shred red pepper for later use. Chop onion, ginger and garlic. Coriander is cut into 3 cm long sections.

2) Pour onion, ginger, garlic and coriander into a bowl, and add salt, chicken essence, pepper, vinegar and sesame oil to make juice.

3) Add water, salt and oil to the pot, heat it to boiling with high fire, blanch the potato shreds (about 1 min), remove and drain.

4) Heat the wok and pour in the oil. Pour in the shredded potatoes and juice at the same time, stir well for a few times (about 20 seconds, otherwise the coriander will rot), and add the red pepper.

* * Peel potatoes, cut them into filaments and soak them in water to prevent oxidation and blackening. The decomposition diagram method of shredded potatoes,

* * This dish needs to be fried quickly, so please prepare the seasoning in step (2) in advance. Don't add them one by one in the frying process.

* * After the red pepper is cut into filaments, let it soak in cold water. 15 minutes later, it will naturally curl and can be used as an ornament for cooking.

{Decomposition ing....｝}

5. Mix soybean sprouts

; Ingredients: 250g of soybean sprouts, carrot 1 2 parsley.

Seasoning: Zanthoxylum bungeanum 10 salt 1 teaspoon (5g) monosodium glutamate 1/4 teaspoon (1 g) a little sesame oil;

Practice:

1) Wash soybean sprouts, peel carrots and shred them. Wash coriander and cut into 3 cm long sections.

2) Pour water into the pot and boil it, then blanch the soybean sprouts for 1 min, take them out and put them on the net. Blanch shredded carrots for 20 seconds, remove and drain on soybean sprouts.

3) Pour bean sprouts, shredded carrots and coriander into a large bowl, add salt, monosodium glutamate and sesame oil and mix well. Heat pepper oil with a spoon and pour it on it, then stir it evenly.

* * This dish would be better with some shredded cucumber, but I remembered that I forgot to buy it when I was filming. Soybean sprouts, I found that Carrefour supermarket sells well, very fresh and not expensive. If you like to eat mung bean sprouts, the practice is the same. * * Burning pepper oil with a spoon can avoid waste, but you must pay attention to safety when burning. Don't open a big fire. It is enough to use the minimum firepower of the gas stove. When the pepper starts to change color, turn off the fire and pour it on the dish, otherwise the pepper will burn, in fact, the hemp taste is not enough.

* * A catty of soybean sprouts is 2 yuan at most, but we only need half of it, about 1 yuan. A carrot is only 40 cents, plus other messy things, this dish is 2 yuan, isn't it too much?

6.XO sauce with cold rice noodles?

The other day, I heard anniebaby talk about how delicious XO sauce is. I can't believe it if I haven't eaten it. I saw it in the supermarket today, so I quickly won it, haha!

Cold salad is quite simple, not to mention fun! 　

1 yuan cold rice noodles ~ ~

Seasoning ~ ~

Haha ~ ~ Nothing can be less.

7. Xianggan Malantou IMG =/6000/SHPB120/0b2737720DF6FDDDA08BA705B7DF031.jpg #120864]

When I went to Sijing, I didn't bring back any "precious" things, but farmers brought several kinds of vegetables, including Malantou, a wild vegetable. The layman said: "The price of food is only 1 1 yuan, but the taxi fare has cost more than 20 yuan. Authentic younger sister is bigger than master.

In order to make a cold salad, I went to the market to buy a few pieces of dried fragrant, and a delicious and nutritious dried fragrant Malan was served on the table.

The practice is quite simple.

1) Wash the flying water in Malantou, drain it, and chop it up for later use. ;

2) Dried fragrant water, chopped.

3) Put oil in a hot pan, stir-fry dried fragrant granules, add salt, chicken essence and sugar and mix well, turn off the heat and add 1) and sesame oil and mix well, OK.

8. Coriander mixed with tofu?

Raw materials:

South tofu (tender tofu), coriander, green onion, garlic, salt, chicken essence and sesame oil.

Production steps:

1, cut tofu into small pieces, pour it into salted boiling water and blanch it, remove the beany smell, take it out and drain it, then put it on a plate and let it cool for later use; Shred scallion and garlic, and cut parsley into sections for later use.

2. Heat the sesame oil in the wok, saute the shallots and pour them on the tofu.

3, sprinkle with shredded garlic, add the right amount of salt and chicken essence to adjust the taste, sprinkle with parsley, and mix well!

Very refreshing cold salad, just suitable for the taste of cold patients!

9. Shrimp with celery?

Ingredients: celery, red bell pepper, tender corn shoots and shrimps.

Seasoning: salt, chicken essence, olive oil.

Practice:

1, celery, sliced red pepper, sliced corn shoots in half, and washed shrimps;

2. Put the above materials in boiling water and blanch them for half a minute, then quickly pick them up and put them in ice water for cooling;

3. Drain the water; Put it in a large fresh-keeping box with a lid and seal it. Refrigerate it for later use.

4. Add seasoning before serving, then cover and shake well; Take it out and put it on the plate.

10. Crispy cucumber with seaweed

Ingredients: tender cucumber, yellow bell pepper, cherry radish, seaweed slice seasoning: salt, chicken essence, sugar, sesame oil.

Practice:

1, cucumber, radish and yellow bell pepper are washed and sliced; 2, seaweed cut thin strips;

3. Put all the materials in step 1 into a large fresh-keeping box with a cover and seal it, and refrigerate it in the refrigerator for 2 hours for later use; ?

4. Add seasoning before serving, then cover and shake well; Take it out and put it on a plate, and sprinkle with seaweed strips?

1 1. Crab, cucumber and mashed potatoes?

Ingredients: tender cucumber, potato, artificial crab meat (cooked), cherry tomato?

Seasoning: salt, chicken essence, sugar, mayonnaise sauce sauce?

Practice:

1, cucumber and crab meat are diced;

2, potatoes are cooked with skin; Immersing in cold water for cooling; Peel and dice; ?

3. Put all the materials in step 1 2 into a large fresh-keeping box with a cover, seal it, and refrigerate it in the refrigerator for 2 hours. ?

4. Add seasoning before serving, then cover and shake well; Take it out and put it on a plate. Cut the tomatoes in half and decorate. ?

12. Cold lotus root?

Material:?

400g of lotus root, water pear 1 piece, red pepper 1 root, green pepper 1 root, a little celery, 4 red dates and white sesame 1 tablespoon. ?

Seasoning:?

Glutinous rice flour 1 cup, licorice juice 1 cup, Chili powder 1 tablespoon, proper amount of salt and a little vinegar. ?

Method:?

1 Mix glutinous rice flour with a little water and cook it to a thick shape with low fire. Peel and stone pears, shred, wash green and red peppers, remove seeds and shred, remove stones and shred red dates, cut celery into small pieces and scald for later use. ?

2. Wash the lotus root and remove the knots, soak it in vinegar for about 3 minutes, and cut it into 2-3 mm pieces. ?

3. Put all the ingredients into a large basin, add glutinous rice water, licorice water, Chili powder and salt, mix well and pickle until it tastes good. ?

13. cold watermelon skin?

Ingredients: watermelon peel 1/8 garlic 2 cloves parsley 1 root salt 1/4 teaspoons of sugar 1/2 teaspoons (3g) of rice vinegar 1 teaspoon (5ml) of monosodium glutamate/.

2) Use a blade to remove the green hard skin. Cut the cut watermelon skin into cubes with the size of 1cm. Clean coriander and cut into 1cm long segments.

2) Use a blade to remove the green hard skin. Cut the cut watermelon skin into cubes with the size of 1cm. Clean coriander and cut into 1cm long segments. ? 14. mature vinegar jellyfish head

Ingredients: jellyfish head, coriander and garlic?

Seasoning: Zhenjiang aged vinegar, sugar, mushroom essence?

Practice:?

1, the jellyfish head is washed, cut into pieces and strips, and soaked in cold purified water for more than 2 hours.

2, garlic cut into pieces, parsley chopped,

3. pour the soaked water into the jellyfish head, then rinse it with purified water and drain it?

4. Put jellyfish head, minced garlic, appropriate amount of sugar and mushroom essence into the bowl, pour in Zhenjiang aged vinegar and stir to refine the sugar and mushrooms, and finally sprinkle with coriander. ?

15. Cold black and white ears

Ingredients: auricularia auricula, tremella, dried red pepper 1 piece, garlic 1 piece?

Seasoning: vegetable oil, salt, sugar, soy sauce, vinegar, chicken essence?

Practice:?

1, Auricularia auricula and Tremella fuciformis were washed separately, soaked and picked into small flowers by hand.

2. Pour Auricularia auricula and Tremella into boiling water and cook for 1-2 minutes, then scoop up the iced water and drain the water; ?

3. Shred the dried red pepper, cut the garlic into pieces, put them in a hot oil pan and saute quickly, and turn off the fire; ?

4, black and white fungus in a bowl, add salt, sugar, chicken essence, and a little soy sauce, vinegar, and pour the fragrant oil, mix well. ?

5, you can also mix it in advance and put it in the refrigerator for better flavor. ?

16. Raw mixed purple cabbage?

Practice:?

Shred purple cabbage, cut as thin as possible, mix well with a little salt and marinate for about ten minutes. ?

During this period, garlic can be mixed with1:1sweet and sour to make a sauce. ?

Add a proper amount of vegetable oil to the wok, heat it, add pepper and dried red pepper, pour it on shredded cabbage, and mix well?

Pour the sauce before serving, mix well and eat. ?

Tip: This method is also applicable to white and green cabbage. ?

17. Spiced peanuts

Ingredients: 500g of fresh peanut with shell, 5g of pepper 1 teaspoon, 2g of star anise, 5g of fennel 1 teaspoon, 2g of cinnamon, 2g of fragrant leaves, 3g of ginger and 2g of salt. ?

Practice:?

1. Wash peanuts thoroughly with clear water repeatedly, and then pinch each peanut to open a small mouth?

2. Put pepper, star anise, fennel, cinnamon, geranium, ginger, etc. into gauze bag and seal. ?

3. Pour the water without peanuts into the pot (I added about 1 liter of water) and put it into the seasoning gauze bag?

4. Add washed peanuts and add salt?

5. Cover the lid, boil it with high fire and turn it to medium fire. Continue to cook for 20 minutes and then turn off the fire. Don't open the lid after turning off the fire. Continue to soak for 2 hours before eating, and the taste will go in. ?

Tip:?

1, if there are not so many kinds of spices, just add pepper, aniseed and salt to make it taste good. ?

2. When picking peanuts, gently pinch them. The drum is better. ?

3. If you plan to eat it the next day, you can skip Neko and soak it overnight, and the peanuts will taste good. ?

18. stinky edamame?

Cut off the head and tail tips of fresh edamame with scissors, wash it, boil it in boiling water until it is cooked and crisp, rinse it with cold boiling water, pour 2\2 bad brine into a large container, add 1\3 cold water, put in the cool edamame, cover it and put it in the refrigerator for 4 hours to eat. ?

19. cold crab shredded pork?

Ingredients: crab roe, chopped coriander, kai yang, sesame?

Seasoning: vegetable oil, chicken essence, seafood spicy sauce?

Practice:?

1 Boil the crab roe in hot water 1-2 minutes, take it out, drain and cool it for later use, and soak the kai yang in hot water?

2. Heat the pan with a small fire, add sesame seeds and bake until golden brown, giving off fragrance, and leave the fire to cool for later use; ?

3. Tear the chilled crab roe into thin strips, add vegetable oil, add kai yang, chopped parsley, and add the seafood spicy sauce (or other spicy sauces) that you think is suitable, and mix well?

4. Put the mixed crab shredded pork into a plate and sprinkle with sesame seeds to serve. ?

20. Tear the chicken with your hands?

Ingredients: dried mushrooms, fat hens?

Ingredients: coriander, ginger slices?

1. Dried mushrooms are soaked in advance and the chicken is washed?

2. Put the chicken, mushrooms and a little ginger slices into a pressure cooker, boil and press for15-20min?

3. Fry the chicken oil slowly with low fire and ginger slices, put it in a bowl after the oil is produced, add salt and a little sugar after cooling, put it in the refrigerator, and cool it for later use?

4. After the chicken is cooked, let it cool and tear it into small pieces by hand, and then pour the cooled chicken oil into the stirring plate?