1. Shredded bean skin, shredded carrot and shredded cucumber for later use.

2. Boil the water in the pot, add the bean skin to boil, remove and soak in cold water for later use.

3. Cook the carrots until they are cut off, remove them and soak them in cold water for later use.

4. Drain carrots and bean skins and add shredded cucumber.

5. Add salt, soy sauce, white pepper, aged vinegar, a little sugar and garlic and mix well.

6. Add dried peppers, pour some cooked oil, add coriander and mix well, sprinkle with sesame seeds.

Tear garlic bolts by hand

1. Don't cut the garlic bolts after washing them. Set aside.

2. Put clean water in the pot, add a little salt, and fire. When the water begins to bubble, it doesn't have to roll completely, and cook the garlic bolts for 15 seconds.

3. Take it out and put it in cold water or ice water, and ice it for a few minutes.

4. After ice cooling, tear it into thin strips by hand and control the surface moisture.

5. Add salt, soy sauce, vinegar, appropriate amount of oil, pepper and sesame oil to the bowl and stir into juice. Adjust according to your own preferences.

6. Pour the juice on the shredded garlic and stir well.

Tiger vegetable

1. Shred onion, green pepper and parsley, and cut into sections for later use.

2. Find a bigger container, put several kinds of shredded vegetables, add soy sauce, salt, chicken essence, oil spicy seeds, sesame oil, aged vinegar, a little sugar and a little cumin, stir well, and then marinate for a while. You only need a little cumin. If you don't like it, don't put it. Don't use cumin powder!

3. Leave it for a while and you can put it on the plate. In addition, the dish will produce a lot of water, so pour it out when you put it on the plate.

Black Fungus with Mustard Sauce

1. Auricularia auricula is the best choice for soaking hair, and it tastes good.

2. Root the fungus, blanch it with water, rinse it with cold water, and drain it.

3. Stir soy sauce, salt, monosodium glutamate, mature vinegar and a little sugar into juice, and add the right amount of mustard.

4. Cut some spicy millet and chopped green onion, put the sauce in the middle, and dip the sauce when eating. You can also mix it directly.

Lettuce salad

1. Peel the lettuce, cut it into pieces, add a little salt, grab it evenly, and leave it for about 20 minutes to let the lettuce come out of the water.

2. Then gently squeeze out the water and taste it. If it is a little weak, add some salt. Some friends like to blanch, but pay attention to the time, and remember to ice it in ice water, or you will lose the crispness of lettuce!

3 soy sauce, rice vinegar, sesame oil, a little sugar. Stir well. The ratio of vinegar to sugar is based on personal preference. Sugar is put in order to neutralize the acidity of vinegar, and it can be fresh. If you don't like it, don't put it.

3. Then put chopped green onion, dried pepper and sesame seeds on the surface. If you like garlic, you can also put some garlic.

4. Heat oil in the pot. After the oil is hot, pour it on the surface and mix well.

Mashed garlic eggplant

1. Steam eggplant in water and let it cool.

2. Chop garlic or mash it, add soy sauce, a little vinegar, a little sesame oil, a proper amount of salt and monosodium glutamate, and stir well for later use.

3. Tear the eggplant into strips, put some coriander, pour in the juice, and stir well to serve.

Hand-torn Pleurotus eryngii

1. Pleurotus eryngii is simply torn and then steamed in water.

2. Cut ginger, onion, chopped green onion, garlic and millet pepper into small pieces for later use.

3. After the Pleurotus eryngii is cooled, tear it into thin strips.

4. Add onion, ginger, garlic, millet, soy sauce, vinegar, a little sugar,

5. Heat oil in the pot, pour it on the surface and mix well.