1. Aged vinegar peanut food: peanut kernel, rice vinegar, soy sauce, sugar, monosodium glutamate, vanilla and edible oil.
Practice: first clean the peanuts with clear water, then wipe them with the absorbent sponge in the kitchen, put the cooking oil in the pot, put the peanuts in the pot, stir-fry the ginger oil in the pot gradually, and keep the fire low until the peanuts are fragrant.
The temperature should not be too high, so you must stir slowly and continuously until you hear the crackle of peanuts. Turn off the fire immediately, remove it and stir for another minute. Pour a small amount of pure grain wine into the room and stir for another minute. After the peanuts are completely cooled, pour in a little salt and mix well.
Prepare a small plate, put rice vinegar, soy sauce, sugar and monosodium glutamate in the room, stir well to make a sauce, pour in peanuts, and finally sprinkle with a fragrant period.
Second, garlic cucumber food: cucumber, garlic, salt, spiced powder, sugar, peanut kernel, rice vinegar, soy sauce.
Practice: First prepare two fresh cucumbers in advance, wash them, put them on a slate, pat them flat, and then cut them into two centimeters long. Peel garlic, pat it flat, cut it into small pieces, pour it into cucumber and stir well.
Then add a spoonful of salt, a spoonful of allspice powder and a spoonful of sugar to the room, pour a little boiled oil on it, stir it evenly, and then pour a little old vinegar to taste after cooling. Stir and pour in a small amount of sesame oil. After stirring again, you can put out the pot and set the plate. If you like to eat Chili, you can also add millet pepper to mix.
Cold pig ear food: pig ear, fragrant lai, soy sauce, rice vinegar, oil pepper, onion, ginger, garlic, sesame oil, edible oil, pepper oil, white pepper, sugar and monosodium glutamate.
Practice: clean the spiced pig ears, then put them in boiling water, soak for one minute, pick them up and cut them into thin strips. Peel garlic, pat it flat and cut it into hard particles. Wash Xianglai and cut it into pieces of about two centimeters.
Put the pig's ears in a large pot, add garlic, vanilla, salt, ginger foam and chopped flowers, then pour in soy sauce, sugar, white pepper, sesame oil, pepper oil and pepper, and stir well to serve.
Dry fried small yellow croaker food: large yellow croaker, thirteen spices, soy sauce, oil consumption, raw eggs, corn flour, cooking oil and salt.
Practice: First, the large yellow croaker is scaled, eviscerated, cleaned, drained and put into a bowl. Pour thirteen spices, oil consumption, soy sauce and rice wine into the room, stir well, then pour two spoonfuls of cassava starch and an egg, and catch well again.
Put the oil in the pan, heat it to 30%, add the small yellow croaker and fry it until it is golden around, then fry it in the pan for another minute and take it out. Take it out and put it on a plate, which will be more crisp and delicious.
Salted edamame food: pea horn, star anise, cinnamon powder, salt and pepper.
Practice: first clean the pea horn, cut off both sides and put it in the pot, and add enough water. Then add pepper, star anise, cinnamon powder and salt, stir well, expand the fire to boil, then turn to low heat and cook for another 20 minutes. Turn off the fire after a long time, so you don't have to fish him out right away. Soak him for another 30 minutes, then take it off and put it on a plate to eat.
Fried snail food: snail, fragrant lai, sesame oil, soy sauce, ginger slices, pepper, salt, bean paste, onion, pepper, sugar, rice wine and sesame oil.
Practice: put the bought snails into the basin, add enough water, pour a spoonful of sesame oil bubble 12 hour, let the snails spit out the sludge, and then clean it up.
Pour cooking oil into the pot, heat for 5 minutes, add pepper and galangal, stir-fry until fragrant, then add Pixian bean paste, stir-fry into Chili oil, and add winter jasmine, ginger slices and pepper to stir-fry until fragrant.
At this time, put the snail in, add rice wine, salt and sugar, add enough water, keep the fire until it boils, then turn the fire down, cook for another 30 minutes, then soak it in the juice for 30 minutes, then sprinkle with fragrant lai and take off the pot.