Ingredients: tender cucumber, one catty, cooking oil, half catty (oil consumption is one or two), pepper, ten peppers, two onions and a half.
Ginger, sugar, San Qian vinegar, refined salt and five money.
Method: Wash the cucumber, cut off both ends on the case, and cut off the pulp in two halves.
Cut it into diagonal lines with a distance of one minute. The depth of the knife is half that of cucumber. Don't cut it thoroughly, and then cut it into inches.
Wash the pepper and cut it into filaments with a straight knife. Then put the wok on high fire, pour in oil and pour it until it is 80% cooked.
Deep-fry the cucumber into green, then take it out and put it on a plate with the top facing up. Leave a little oil in the pot, fry the pepper until it is burnt and take it out.
Then add onion, ginger, shredded pepper and various seasonings, mix them into juice and pour them on cucumber.
Features: green, fresh and crisp, with unique flavor.
Green bean sprouts
Ingredients: mung bean sprouts, two pounds of salt, five dollars of pepper oil, five dollars of shredded onion, one dollar of ginger, three slices of coriander and two vinegar San Qian.
Method: pick and wash mung bean sprouts, put them in boiling water, take them out and control drying.
Sprinkle with salt, vinegar and green leaves, mix well and serve. Finally, add onion, ginger and coriander, and add pepper oil.
Features: crispy and delicious, easy to make.
Sauté ed spicy cabbage
Ingredients: Chinese cabbage, 2 Jin dried red pepper, 4 ginger, San Qian sugar, 2 money soy sauce, 5 money sesame oil, 5 money refined salt and 8 money.
Method: the cabbage is peeled off and washed, cut into three-point thick strips with a straight knife, mixed with salt, pickled and taken out.
Wash away the salty taste with cold boiled water, dry it and put it in a basin. Then the white sugar, vinegar and soy sauce are melted and poured on the cabbage,
Cut two peppers and ginger into shreds and sprinkle them on Chinese cabbage.
Then fry the other two dried peppers with sesame oil, pour them into the pot and cover them for ten minutes.
Features: spicy, crisp and refreshing, with both wine and rice.
Hot pepper and cucumber
Ingredients: fresh cucumber, 2 kg of red pepper, 4 refined salts, 5 money of pepper oil, 5 money of soy sauce, 1 money of onion, 1 money of ginger, 3 pieces of sugar, 2 money of aged vinegar, San Qian.
Method: Wash cucumber, chop it into two pieces with a knife to remove pulp, cut it into eight long sections with a straight knife, sprinkle with salt, and marinate for ten minutes to control drying.
Then mix the soy sauce, vinegar, sugar and salt together. Chili pepper shredded, onion and Jiang Ye shredded.
Heat the pepper oil, pour it on the spicy shreds, and buckle it for a while.
Features: sweet, spicy, sour and fragrant, full of nutrition.
Xuan kelp silk
Ingredients: water kelp, one catty, five ounces of refined salt, five dollars of pepper oil, five dollars of green vegetables, three vinegar, San Qian onion shreds, one dollar of ginger.
Method: wash kelp, cut into filaments, blanch in boiling water, remove and control drying, sprinkle with refined salt and shredded vegetables, mix well and serve.
Finally, add onion and ginger, pour vinegar, and heat pepper oil to serve.
Features: Silk is long and fragrant, with unique flavor.
Sanwei cabbage
Ingredients: cabbage, 2 kg red pepper, 4 white sugar, 5 money refined salt, 5 money vinegar, 5 money pepper oil, 5 money shredded onion, 1 money ginger, 3 pieces of soy sauce, 2 money monosodium glutamate and 10 tablets.
Method: remove the rotten leaves from Chinese cabbage, remove the roots and wash them, and cut them into three-minute wide and eight-minute long pieces with a straight knife.
Blanching in boiling water, taking out, cooling and drying, and cutting pepper into filaments for later use; Sprinkle with salt and mix the cabbage well.
Heat the pepper oil from the pan, and add spices such as spicy shredded onion, shredded ginger, sweet and sour white sauce and monosodium glutamate.
Features: red and white, spicy and multi-flavored.