Production materials of tiger dish: main ingredients: pepper, onion and tomato. Vinegar, soy sauce, Chili oil, monosodium glutamate. Features of Tiger Cuisine: A dish for eating meat and grabbing rice in Xinjiang. I recommend it to friends who like to eat meat and drink alcohol! Teach you how to cook tiger dishes. How to cook tiger dishes is to cut raw peppers, onions and tomatoes, and pour vinegar, soy sauce, Chili oil and monosodium glutamate. The practice of cold-mixed Flammulina velutipes introduces the cuisine and its effect in detail: refreshing cold dishes
Production materials of cold-mixed Flammulina velutipes: main ingredients: Flammulina velutipes, yellow bell peppers, onion segments, garlic, soy sauce, balsamic vinegar, sesame oil and honey (sugar). Teach you how to cook cold-mixed Flammulina velutipes, how to cook cold-mixed Flammulina velutipes is delicious 1, boil the water, first add Flammulina velutipes and shredded yellow bell pepper for 30 seconds, and finally add shredded green onion, mix well and take it out; 2. Soak the fished 1 material in ice water for half a minute; 3. 1.5 tablespoons of soy sauce, 1 tablespoon of balsamic vinegar, half a spoonful of honey (sugar) and garlic are fully mixed to form a wet material. Take out the two materials, gently squeeze out the water and put them in and mix well; 4. Drop a few drops of sesame oil before serving. Tips for making cold-mixed Flammulina velutipes: 1. Flammulina velutipes is very delicate, and it is best not to blanch in water for more than 30 seconds, otherwise the taste will be too old, and it will plug your teeth when chewing; 2. Soak the scalded Flammulina velutipes in ice water, which is not only to quickly cool down, but also to keep the scalded vegetables with the best taste and color; 3. The scalded Flammulina velutipes should be squeezed out gently to prevent the dishes from overflowing too much water after serving, which will affect the taste and beauty; 4. It is best to mix with the food. If it is left for a long time, Flammulina velutipes will absorb the color of the sauce, and the color will not look good; 5. If you are afraid of the taste of garlic, you can heat a little sesame oil and pour it into garlic, so that garlic will not be too irritating and spicy; 6. If you are spicy, you can add a little spicy oil, and the taste is naturally better. The practice of cold spinach introduces the cuisine and its function in detail: refreshing cold dishes
Production materials of cold spinach: main ingredients: fresh spinach 750g, refined salt, monosodium glutamate, shredded onion, shredded ginger, pepper oil and sesame oil. Teach you how to make cold spinach, how to make cold spinach is delicious 1, select the old leaves of spinach and split it. Wash with water to remove sediment, and take out water control. 2. Fill the pot with water, bring it to a boil, add spinach and fry until soft, remove it and let it cool in cold water, squeeze out the water, add salt, monosodium glutamate and shredded onion and ginger into the bowl and mix well. 3. Wash the pan, add a little sesame oil, and when it is heated to 50% or 60% with a small fire, add pepper and stir-fry until fragrant. Remove the pepper, pour the pepper oil on the spinach in the bowl, cover it with a plate, uncover it for a while, and put it into the plate.