Practice steps:
1. Prepare the required materials, wash the cucumbers and tomatoes, soak the fungus in advance, soak the dried fungus in cold water for 3-4 hours, fully soak the fungus, remove the roots of the soaked fungus, and then tear it into small flowers.
2. Tear the dried tofu into pieces by hand, put the cucumber on the cutting board, pat the cucumber with the back of a knife, cut a knife in the middle of the knife, and then cut the cucumber into sections with an oblique knife. The purpose of filming is to make the cucumber fully broken, so that it can be better tasted when mixing.
3. Tear the onion into pieces by hand, cross the top of the tomato, put it in a container, pour boiling water on it, and the skin of the tomato will swell, so it is easy to peel off the skin of the tomato, and then cut the tomato into pieces.
4. Cut the coriander into sections, cut the dried pepper in half, and cut the pepper seeds into pieces. Garlic is an indispensable seasoning in this cold salad, which plays a role in improving the taste. Eating garlic also has a bactericidal effect.
5. Boil the pot with water, add the dried tofu and blanch it for 2-3 minutes after the water boils, and cook the dried tofu until it becomes soft. Take out the dried tofu, put it in cold water and cool it. Take it out and knead the water with your hands for use.
6. Re-boil the water in the pot, add the fungus blanching water 1-2 minutes, remove the fungus, put it in cold water, remove and drain the water for later use.
7. Add oil to the pot. It doesn't matter if the amount of oil is a little more. The next step is to fry Chili oil. Add the cold oil and stir-fry the peanuts with a small fire. Stir-fry the peanuts with a small fire. Take them out and let them cool for use. Stir-fried peanuts should be fried with a small fire, which is easy to fry with a big fire, and the inside is not ripe.
8. Heat the oil in the pot a little, put in the dried Chili section and fry it. It is necessary to master the oil temperature, and don't fry the dried Chili. If the dried Chili section is fried too much, it will have bitterness.
9. Put cucumber, dried bean curd, onion, fungus, coriander and tomato together in the basin, and then add seasoning: fried Chili oil, sesame oil, salt, white sugar, rice vinegar, aged vinegar and soy sauce, and stir evenly with chopsticks from bottom to top. Add peanuts and mix well, so that this cold salad is ready. Just serve it out and put it on the plate. This cold salad should be eaten and mixed now, not for a long time, otherwise the taste will become worse, it will not be crisp and tender, and it will lose nutrition.
Materials required for cold dishes in Northeast China: 2 cucumbers, carrots 1 root, 3 dried tofu, vermicelli 1 handle, Chinese cabbage heart 1 tree, coriander 1 tree, 3 cloves of garlic, 2 tablespoons of sesame oil, chili oil 1 tablespoon, appropriate amount of salt, etc.
Practice:
1. Prepare the required materials, wash the ingredients, peel and wash the carrots, and choose cabbage heart for Chinese cabbage, which is crisp and tender.
2. Cut the dried tofu in half along the length, then stack it together and cut it into filaments.
3. Boil the pot with water, add the vermicelli and cook until it becomes soft, and the time should not be too long. Soak it in warm water, boil the water in the pot, then add the dried bean curd shreds and cook for 1 min, take it out, cool it in cold water, and take out the purified water for later use.
4. Slice the cucumber and then shred it.
5. Cut carrots into filaments, because carrots taste hard, so cut carrots into filaments, not too thick, cut parsley into small pieces, and mince garlic.
6. Peel off the leaves of Chinese cabbage, wash them with warm water, drain the water, cut the thick part of Chinese cabbage into 2 pieces with a blade, and then cut the cabbage into filaments horizontally with a top knife.
7. Put shredded cucumber, shredded carrot, dried bean curd, shredded cabbage, vermicelli, coriander segments and minced garlic in a basin, and then add seasoning, salt, sesame oil, Chili oil, white sugar, rice vinegar, aged vinegar and soy sauce.
8. Use chopsticks to quickly mix evenly from bottom to top, and then take it out and put it on a plate. After mixing, it is slightly salty, slightly spicy and sweet and sour.
Materials required for the northeast big face lift: 2 cucumbers, 2 face lifts, half carrots, 2 coriander, sesame oil 1 tablespoon, chili oil 1 tablespoon, 2 tablespoons sesame sauce, 3 cloves garlic, 2 tablespoons sugar 1 tablespoon rice vinegar, half a tablespoon soy sauce, and light soy sauce 1 tablespoon.
Practice:
1. Cut pork into shreds, add cooking wine, grab well with a little salt, and marinate for 10 minutes, so that the fried shredded pork is not fishy.
2. Cucumber is sliced first and then shredded. You can also put the cucumber in the refrigerator in advance and eat it cool.
3. The bought face lift is in sheets, which can be cut into strips or torn into pieces by hand. The face lift in Northeast China is generally made of potato starch or mung bean starch, which is transparent, soft and refreshing in taste and delicate in texture.
4. Cut carrots into filaments, parsley into small pieces, and garlic into powder.
5. The bought sesame sauce is dry and hard, and needs to be adjusted. Put the sesame sauce in a bowl, add sesame oil, stir it in one direction with chopsticks, and pour it into the cold boiled water several times until the sesame sauce becomes a flowing sauce. The water should be added little by little with the stirring, and never more at a time, otherwise the sauce will be slack and watery and not sticky.
6. Heat the pan with oil, add shredded pork and stir-fry it with low fire, stir-fry the shredded pork until it changes color, pour in soy sauce and soy sauce, stir-fry the shredded pork and color it, and turn off the fire.
7. Prepare a deep container, put the shredded cucumber, shredded carrot, peeled skin, coriander and fried shredded pork into it, pour in the prepared sesame sauce, minced garlic, chili oil and rice vinegar, add salt and sugar, mix them evenly with chopsticks from bottom to top, and serve them out for serving.
Materials required for sauce dish in Northeast China: dried tofu, Chinese cabbage, stinky vegetables, turnips, cucumbers, sprouted onions, bitter chrysanthemum, eggs, soy sauce, vegetable oil, and methods:
1. Prepare the required materials, soak them in light salt water and rinse them with water.
2. Cut the cucumber into strips, the onion into sections, and the longer vegetables into two sections, and code them in the plate.
3. Cut the dried tofu into cubes about10cm, and knock the eggs into a bowl and beat them evenly.
4. Put the dried tofu in a large bowl, add boiling water for a few minutes, remove the clean water and put it in a vegetable dish.
5. Start making egg sauce, add oil to the pan, heat it, pour in the egg liquid, and stir-fry it into small pieces after the egg liquid solidifies.
6. Add chopped green onion and stir-fry until fragrant, then add the big sauce, pour in a little water, bring to a boil, heat until there is a little sauce left, turn off the heat, and put it into a small bowl, so that the egg sauce is ready.
7. Put the egg sauce in a vegetable dish, take a Zhang Qian tofu, spread it in the dish, put your favorite vegetables on the dried tofu, put some egg sauce on it, roll the dried tofu with the ingredients, and eat it directly. Take a bite, it's refreshing and crisp, and it's full of the fragrance of vegetables and sauce.
Materials required for three-shredded fried beans: potato 1-2, onion half, coriander 3-4, peanut 1 small bowl, proper amount of oil and salt, sesame oil 1 tablespoon, sugar 1 tablespoon, rice vinegar 2 tablespoons,
Practice steps:
1. Prepare the required materials, peel and wash potatoes, and pick and wash coriander.
2. Cut the potatoes into pieces with uniform thickness along the length, and then cut them into shreds. Don't cut the shredded potatoes too finely, which is slightly thicker than the shredded potatoes usually fried. It is easy to break when fried and mixed. The shredded potatoes are longer, and the dishes made are beautiful. After the shredded potatoes are cut, they are washed in clean water, and the starch on the surface of the shredded potatoes is washed away to control the moisture. If the potato shreds are not washed to remove starch, they will easily stick together and stick together when fried.
3. Shred the onion, cut the coriander into small pieces, cut the dried pepper in half along the length, and don't want the pepper seeds.
4. Add oil to the pan, fry peanuts with cold oil, turn to low fire and fry slowly, and gently slide the peanuts in the pan with a spoon to make them heated evenly. It is not easy to fry peanuts with low fire and it is not easy to peel. When you hear the crackling sound of peanuts, take them out of the pot immediately, and let them cool for later use. The water content of peanuts is very low. If hot oil is put into the pot, the water of peanuts will evaporate too quickly, resulting in too much water loss, which will cause the phenomenon that the peanuts are burnt outside, which will not only be delicious, but also affect the taste.
5. Raise the oil temperature to 70-80% heat, add shredded potatoes and fry them. The surface of the shredded potatoes is golden and crisp. When frying, the oil temperature is high and the oil temperature is low, and the shredded potatoes are easily broken.
6. Put the dried Chili in a bowl. After the oil temperature drops slightly, pour some oil on the dried Chili with a spoon, fry the dried Chili, master the oil temperature, and don't fry the Chili.
7. Put the onion and coriander in a container, pour in the fried Chili oil, add sesame oil, salt, sugar and rice vinegar, and mix well with chopsticks. Then add the fried shredded potatoes and peanuts, stir them quickly and evenly, and serve them out.
Materials for shredded pork in Xinjing sauce: 4 pieces of dried tofu, 200g of pork tenderloin, 4 tablespoons of cucumber 1 root, 2 pieces of egg white 1/,proper amount of oil and salt, 2 scallions, ginger 1 block, 4 tablespoons of sweet noodle sauce and cooking wine.
Practice steps:
1. Remove the rib skin from the tenderloin, then cut it into large pieces, then cut it into shreds and put it on the plate; Add egg white 1/2, starch 1 tablespoon, white pepper 1 teaspoon, cooking wine 1 tablespoon, grab well, and marinate 15 minutes, so that the fried shredded pork is tender and fragrant, and has no fishy smell. Pepper and cooking wine are all meat-free.
2. Put onion strips and shredded ginger in a bowl, add half a bowl of water to make onion Jiang Shui, put dried tofu in a big bowl, add boiling water, scald for 2-3 minutes, take out clean water for later use, or add water to boil in a pot, blanch the bean skin1-2 minutes, and blanch thoroughly, and it won't take long.
3. Put a piece of dried tofu, shredded carrots, shredded cucumbers, parsley segments and shredded onions on one side of the dried tofu, roll it, cut it diagonally with a knife, and roll the dried tofu in a circle.
4. Add oil to the pan and heat it. Add the shredded pork and slip it quickly. After the meat color is stir-fried until it turns white, immediately put it out for use.
5. Add a little more oil to the pot, heat it, add the sweet noodle sauce and stir-fry it with low heat, pour in the onion Jiang Shui, shredded onion and shredded ginger, add white sugar and bring to a boil.
6. Add the stir-fried shredded pork and stir-fry evenly, pour in a proper amount of water starch and thicken it. When the soup becomes sticky, turn off the fire and put it out in a small bowl.
7. Put the shredded pork in the middle of the dried tofu roll, and eat the dried tofu roll with shredded pork.
Materials required for cold-mixed bitter chrysanthemum: bitter chrysanthemum 1 tree, a small bowl of peanuts, proper amount of oil and salt, half a tablespoon of sugar, 2 tablespoons of rice vinegar, light soy sauce 1 tablespoon,
Practice:
1. Select the old leaves of Sophora alopecuroides, cut off the roots, tear off the leaves, soak them in light salt water for 10 minutes, wash and take them out, and drain the water.
2. Cut the bitter chrysanthemum into inches and put it in a basin for later use.
3. Add oil to the pan, (the amount of oil is not much, just enough to fry the peanuts, which are oil crops, and oil will come out when fried). Add cold oil to the peanuts, stir-fry them with a small fire, and stir-fry them with a small fire until they are slightly yellow, and there is a crackling sound of peanuts exploding, and let them cool down.
4. After the peanuts are cooled, crush them into peanuts with the back of a knife.
5. Put half of the peanuts in a pot, add a little salt, sugar, rice vinegar, soy sauce, stir well with chopsticks, take them out and put them on a plate, and sprinkle the remaining half of the peanuts on the bitter chrysanthemum.
Materials required for aged vinegar peanuts: 200g of peanuts (raw), pepper 1 bag, Wujiang radish 1 bag, proper amount of salt, 3 tbsps of aged vinegar, 2 tbsps of soy sauce, half a tablespoon of white sugar and half a tablespoon of high-alcohol liquor.
Production steps:
1. First, wash the peanuts with clean water to remove the dust, then spread them out and dry them. Dice the pepper, and prepare soy sauce and vinegar.
2. Add oil to the pot, stir fry peanuts with cold oil. Some people make a mistake in this step, and choose hot oil to stir fry peanuts, so it is easy to fry peanuts. This is the result of preventing high oil temperature from causing external cooking and endogenous production soon. Stir-fry the peanuts with low fire until the skin of the peanuts changes color slightly. When the pot makes a crackling sound, add half a tablespoon of high-alcohol liquor, mix well and turn off the heat. This method can make peanuts more crisp and not easy to regain moisture. The wine will evaporate and you won't be able to taste the wine. Put the peanuts out to cool for later use.
3. Put the old vinegar, soy sauce, sugar and salt in the pot, boil it, turn off the fire and let it cool. Add peanuts, diced peppers, and radishes, mix well, serve out and serve on a plate. A plate of fragrant and appetizing old vinegar peanuts will be mixed.
Materials required for spinach with nuts: 500g of spinach, peanuts 1 small bowl, proper amount of oil and salt, sesame oil 1 tablespoon, 2 cloves of garlic, dried peppers 10, soy sauce 1 tablespoon, half a tablespoon of white sugar, rice vinegar 1 tablespoon,
Practice steps:
1. Remove the old leaves from spinach and wash them clean. Spinach root is the root of spinach, which is red. Spinach root belongs to the category of red food and has a good therapeutic effect. Spinach root is nutritious, containing cellulose, vitamins and minerals, but not fat.
2. Boil the pot with water, add a little salt, blanch the spinach 1-2 minutes, and blanch until the color of the spinach turns dark green. Don't blanch it too much. After blanching the spinach, most of the oxalic acid and astringency of the spinach can be removed. Only by removing oxalic acid can the body absorb calcium in spinach.
3. Put the spinach in cold water to cool, take it out and remove the water, and then cut it into inches. After blanching the spinach, put it in cold water to cool it, so that the spinach will not turn yellow and keep its crisp and tender taste.
4. Add oil to the pan and heat it. You can put some more. After frying the peanuts, use this deep-fried Chili oil, add cold oil to the peanuts and stir-fry them over low heat. Stir-fry the peanuts and let them cool.
5. Put the dried peppers in a bowl, pour in the hot oil of fried peanuts, fry the dried peppers, control the oil temperature, and don't fry the dried peppers. Put spinach in a container, add minced garlic, fried Chili oil, sesame oil, salt, soy sauce, white sugar and rice vinegar, stir well with chopsticks, add fried peanuts, stir well quickly with chopsticks, and serve out.
Materials needed for refreshing Chinese cabbage mixed with old vinegar: cabbage heart 1 piece, vermicelli 1 handful, lean pork 1 00g, coriander 1 tree, proper amount of oil and salt, cooking wine 1 spoon, 3 tablespoons of soy sauce, 3 tablespoons of aged vinegar and rice vinegar.
Practice:
1. Boil the vermicelli until soft, and soak it in warm water until it has no hard core.
2. Break the leaves of cabbage, put them in water, wash them clean, drain the water, cut the thicker parts of cabbage with a blade, and then cut them into shreds.
3. Pork is shredded, garlic is minced, coriander is cut into small pieces, dried pepper is cut in half along the length, and pepper seeds are not used.
4. Add oil to the pan and heat it until it smokes. Turn off the fire, lower the oil temperature slightly, and pour hot oil on the dried peppers to fry them. The oil temperature of fried peppers should not be too high, because high oil temperature will fry the dried peppers.
5. Use the remaining oil in the pot, fire, add shredded pork and stir fry, stir fry until the color turns white, pour in cooking wine, stir fry evenly, then pour in soy sauce, bring to a boil, and turn off the heat.
6. Air-cool the shredded pork in a pot with cabbage, then add coriander, minced garlic, salt, old vinegar, rice vinegar and white sugar, stir evenly with chopsticks from bottom to top, and serve out and put on a plate.