(1) Tomatoes mixed with lettuce
[Ingredients] 200 grams of tomatoes, 50 grams of lettuce, appropriate amounts of sesame oil, soy sauce, salt and MSG.
[Method] Blanch the tomatoes and lettuce, cut them into thin slices, add soy sauce, salt, sesame oil and MSG to a plate and mix well.
(2) Vegetable Salad
[Ingredients] 100 grams of arrowroot, 50 grams of celery, 50 grams of tomatoes, and 10 grams of salad dressing.
[Method] Peel and slice the arrowroot shoots, wash and cut the celery into sections, blanch them together with the arrowroot shoots in boiling water, take them out and let them cool on a plate, cut the tomatoes into comb shapes, put them on the plate, and mix Serve with salad dressing.
(3) Celery mixed with shredded dried tofu
[Ingredients] 150 grams of celery, 50 grams of dried tofu, appropriate amounts of sesame oil, salt, soy sauce, sugar, and MSG.
[Method] Pick and wash the celery, remove the leaves, cut it in the middle, cut it into 3 cm long sections, and cut the dried tofu into shreds. Blanch the celery and dried tofu in boiling water, take them out, cool them in cold water, drain them, put them in a plate, add soy sauce, salt, MSG, sugar, and sesame oil and mix well.
(4) Eggs mixed with celery
[Ingredients] 60 grams of eggs, 200 grams of celery, appropriate amounts of sesame oil, salt, vinegar and MSG.
[Method] Beat the eggs evenly, spread into egg skins, and cut into thin strips. Wash the celery, pinch off the leaves, cut it into strips diagonally, put it in boiling water, blanch it, take it out, cool it in cold water, put it in a plate, put shredded eggs on top, sprinkle with salt, sesame oil, vinegar, MSG and mix well Serve.
(5) Mix watermelon green clothing
[Materials] 250 grams of watermelon green clothing, appropriate amounts of sesame oil, refined salt, and MSG.
[Method] Peel off the thin outer layer of watermelon rind, wash it, cut it into small strips, put it in a small box, add salt, mix well and marinate. After about 20 minutes, remove the salt water, add MSG and sesame oil and mix well.
(6) Stir-fried vegetables with dried shrimps
[Materials] 10 grams of dried shrimps, 250 grams of vegetables (select zucchini, rape, cabbage, celery, onions, etc.), vegetable oil, shredded green onions, salt , MSG in appropriate amounts.
[Method] Wash the green vegetables and cut them into sections or slices about 3 cm long. After the oil is hot, add dried shrimps and shredded green onions, then add green vegetables and stir-fry until cooked, add salt and stir-fry over high heat, then add MSG.
(7) Ginger spinach
[Materials] 250 grams of spinach, appropriate amounts of ginger juice, vinegar, green onions, salt, monosodium glutamate, starch, vegetable oil, and sesame oil.
[Method] Wash the spinach, cut it in the middle; cut the green onion into sections. Put ginger juice, vinegar, salt, MSG and a little water and starch into a small bowl, mix well and add sesame oil. Heat the wok, add oil, stir-fry the green onion until fragrant, add spinach and stir-fry, pour the small bowl into the pot, stir-fry quickly, and it is ready to serve.
(8) Sukiyaki Di Sanxian
[Materials] 200 grams of eggplant, 50 grams of potatoes, 25 grams of green pepper, 500 grams of vegetable oil (actual consumption: 30 grams) garlic, ginger, Appropriate amounts of starch, soy sauce, salt, and MSG.
[Method] Wash the eggplant and cut it into hob pieces, peel the potatoes and cut them into the same size as the eggplant pieces, and slice the green peppers. Heat the oil in the pan and fry the potatoes until they turn yellow and take them out. Fry the eggplants until cooked and drain out the oil. Leave the base oil in the pot, stir-fry garlic slices and minced ginger, add green peppers and stir-fry, add appropriate amount of water, salt, MSG, and starch to adjust the flavor, add potatoes and eggplants, and stir-fry evenly.
(9) Burnt tofu and rapeseed
[Materials] 200g of rapeseed, 75g of soaked tofu, appropriate amounts of vegetable oil, green onions, salt and MSG.
[Method] Wash and cut the rapeseed into sections about 3 cm long. Heat oil in a pot, sauté green onions, add rapeseed and stir-fry, add soaked tofu, add a small amount of warm water, add salt and stir-fry evenly, blanch for a while, add MSG and serve.
(10) Mushroom and cabbage hearts
[Materials] 300 grams of rapeseed or spinach hearts, 30 grams of mushrooms, appropriate amounts of vegetable oil, green onions, ginger, salt, and MSG.
[Method] Wash the cabbage and drain it. Cut green onion into sections and slice ginger. Put oil in the pot. When the oil is hot, add the onion and ginger and stir-fry until fragrant. Remove the onion and ginger.
Put the cabbage and mushrooms into the pot and stir-fry quickly to make them mature immediately. Add salt and MSG and stir-fry evenly.
(11) Braised dog meat
[Ingredients] 300 grams of dog meat, appropriate amounts of star anise, cinnamon, ginger, pepper, and refined salt.
[Method] Wash the dog meat in clean water, cut into small pieces, blanch it in boiling water, fry it in hot oil until golden, take it out; take another casserole, pour the dog meat and star anise , cinnamon, and ginger, add an appropriate amount of water to soak them, bring to a boil over high heat, turn to low heat for 2 hours, sprinkle in salt and pepper, and simmer briefly.
(12) Adzuki bean stewed with eel
[Ingredients] 50 grams of adzuki beans, 350 grams of eel, and 50 grams of rock sugar.
[Method] Wash the adzuki beans, remove the sediment, remove the eel's internal organs and wash them, break the rock sugar and set aside; put the adzuki beans in the pot, add 3O00 ml of water, cook for 1 hour, add the eel, rock sugar and cook for another 30 minutes.
(13) Stewed pork kidneys with sword beans
[Ingredients] 50 grams of shelled sword beans, 2 pig kidneys, appropriate amounts of ginger, green onions, Shaoxing wine and rock sugar.
[Method] Wash the pig kidneys, remove the glands, cut into kidneys, slice the ginger, cut the onions into sections, break the rock sugar, wash the shelled sword beans and set aside; put the above materials into the pot , add 2000 ml of water, bring to a boil over high heat, then simmer over low heat for 25 minutes.
(14) Stewed mutton with angelica and ginger
[Ingredients] 30 grams of ginger, 30 grams of angelica, and 200 grams of mutton.
[Method] Wash and slice the angelica root, wash and cut the mutton into small pieces, add the above three flavors together with an appropriate amount of water, boil to remove the foam, simmer over low heat until the mutton is cooked, add Season with appropriate amount of salt and remove the angelica root and ginger.
(15) Live red wolfberry fish
[Materials] 2 live crucian carp, about 350 grams, 10 grams of wolfberry, coriander, green onion, vinegar, ginger, cooking wine, pepper, salt , MSG, sesame oil, pork liver, and clear soup in appropriate amounts.
[Method] Remove the scales, gills, and internal organs of the live crucian carp, wash it, and scald it slightly with boiling water; cut the crucian carp body into cross-cut pieces with a diagonal knife every 1.6 cm, cut the coriander into sections, and cut the green onion into pieces. Cut into thin strips and mince ginger and set aside. Put lard in an iron pot, heat it up over a high fire, add pepper, green onions, and minced ginger in sequence, then add clear soup, ginger juice, monosodium glutamate, and salt. At the same time, blanch the crucian carp cut with a flower knife in a boiling water pot for about Wait for half a minute, take it out and put it in the soup, wash the wolfberry with water, put it in the iron pot, bring it to a boil, simmer it for 20 minutes, add shredded green onion, shredded coriander, vinegar, and sprinkle with sesame oil.
(16) Compound mung bean soup
[Ingredients] 120 grams of mung beans, 3 grams of raw licorice, 9 grams of poria, 9 grams of grass root, and 9 grams of prunella vulgaris.
[Method] Wash licorice, poria, grass root and prunella vulgaris and put them into the pot, add water and fry until cooked, remove the residue and extract the juice, add mung beans and cook again.
(17) Phytolacca Carp Soup
[Ingredients] 500g carp, 10g Phytolacca, 50g adzuki beans, 15g perilla, 10g tangerine peel, 5g ginger, 4 green onions, 50 grams of japonica rice, a little sweet and sour.
[Method] Remove the scales from the carp, wash the intestines, and cook with various herbs until cooked. Add the juice to rice to make porridge, and mix with sweet and sour.
(18) Corn silk and mussel soup
[Materials] 15 grams of corn silk, 60 grams of yam, 90 grams of fresh clam meat, 10 grams of jujube, refined salt, cooking wine, Appropriate amount of ginger slices.
[Method] Remove and wash the corn silk, jujube and yam separately, and put them into a casserole; remove the impurities and wash the clam meat, blanch it in a boiling water pot, take it out and wash it. Put it into a casserole, bring to a boil over high heat, then reduce to low heat and cook until cooked. Add an appropriate amount of cooking wine, ginger slices and a small amount of salt to taste. Cook until the mussel meat is cooked and tender, then remove from the pot and serve.
(19) Second vegetable soup
[Ingredients] 10 grams of mussels and 30 grams of shepherd's purse.
[Method] First add an appropriate amount of water, simmer the mussels for half an hour, then add the shepherd's purse water and boil.
(20) Polygonum multiflorum and carp soup
[Materials] 500 grams of live carp, 3 grams of Polygonum multiflorum, 3 grams of ginger, appropriate amounts of cooking wine and refined salt.
[Method] Remove the gall from the carp, keep the internal organs, do not scrape the scales, cut into sections, add Polygonum multiflorum with appropriate amount of water, simmer over low heat for 1 hour, remove the residue and keep the juice for later use. Add 3 bowls of water to the pot, put in the fish, bring to a boil over high heat, add cooking wine, ginger, salt, simmer over low heat for 2 hours, add Polygonum multiflorum juice, boil and serve.