. Mix with onions

Ingredients: One pound of onions, three ounces of green and red peppers, three ounces of soy sauce, three ounces of mature vinegar, three ounces of refined salt, five ounces of sesame oil.

Preparation method: Mix Peel off the old skin of the onion, wash it, cut it into slices with a straight knife, and then cut it into thick shreds or small pieces; cut the pepper into shreds with a straight knife and put it on a plate, then mix with refined salt, soy sauce, and mature vinegar, and finally add a few drops sesame oil, stir well.

Features: Fresh, crisp and tender, sour and spicy.

2. Mixed cabbage

Ingredients: half a catty of cabbage, five cents of soy sauce, five cents of sesame oil, one cent of sugar, two cents of salt

Preparation method: Peel off the outside of the cabbage Wash and cut into one inch long and half inch wide pieces with a straight knife. Pour into boiling water and cook for two to three minutes. Drain and place in a bowl. Add soy sauce, sesame oil, sugar, and salt and mix well. In addition, you can also add dried shrimps, dried xiang, green and red chili shreds, and mix with vinegar to make sweet and sour cabbage.

Features: Sweet, salty and crispy, perfect as a side dish with wine.

3. Mix mung bean sprouts

Ingredients: Two kilograms of mung bean sprouts, two kilograms of cucumber, two liang of refined salt, five qian of shredded onion, two qian of shredded ginger, two qian of vinegar, one qian of sesame oil

Preparation method: Remove the impurities from the mung bean sprouts, wash them, blanch them in a pot of boiling water (be careful not to over-blanch them until soft), remove them and remove the water; wash the cucumbers and cut them into slices with a straight knife, then cut them into thin strips and sprinkle Add refined salt, add shredded green onions and ginger, mix well, and finally pour vinegar and sesame oil on the plate. For example, add soaked shredded dried bean curd and vermicelli and mix into three shredded mung bean sprouts.

Features: Fresh, delicious and nutritious.

Preparation method: Peel the shrimps, cook them in a pot of boiling water, take them out and let them cool; wash the cucumbers and cut them into semi-circular slices with a straight knife; pick and wash the green garlic sprouts and green cabbage leaves and cut them into half with a straight knife Sections, put them all on the case for later use. At this time, cut the cold shrimp into slices. Then plate and season. The order of placing the plate is: first lay the bottom with green vegetable leaves, then arrange the shrimp slices in a pattern (optional), place cucumber slices and green garlic sprouts on the upper layer, sprinkle with water fungus, pour soy sauce, sesame oil, and mature vinegar.

Features: Bright and beautiful, fragrant and refreshing.

5. Beans mixed with sesame sauce

Ingredients: 5 liang of fresh beans, 2 liang of sesame paste, 2 liang of refined salt, 5 qian of MSG, 10 pcs of Sichuan pepper oil, 5 qian of minced ginger and 3 qian of preparation method

Preparation method : Cramp the beans, break them, wash them, blanch them in a pot of boiling water, soak them in cold water, take them out and drain them, and put them in a mixing bowl. Then mix the sesame paste into a paste with cold boiled water, heat the pepper oil, add refined salt, monosodium glutamate, and minced ginger and pour it on the beans, mix well and serve on a plate.

Features: Emerald green color and delicious fragrance.

6. Shredded pork mixed with vermicelli skin

Ingredients: Pork (lean), three ounces of mung bean vermicelli, two pieces of cooking oil, five cents of soy sauce, three cents of sesame oil, five cents of vinegar, two cents of mustard, one cent of salt water. Ten capsules of sesame paste and five-cent MSG

Preparation method: First wash the pork, slice it into slices and then cut it into thin strips; after soaking the vermicelli, cut it into strips with a straight knife, boil it in a pot of boiling water, and remove it. Pour into cold water, drain, transfer to a plate, and stir with chopsticks. Then put the wok on high heat, pour in the oil and heat it up, then add the shredded pork into the wok and stir-fry, add a penny of soy sauce, wait until the meat changes color and serve it on top of the vermicelli. Pour vinegar, sesame oil, mustard, salt water and MSG into the sauce, preferably topped with sesame sauce and serve.

Features: Fragrant and refreshing, good with wine and food.

7. Mix leeks

Ingredients: Two pounds of fresh leeks, five ounces of salt, ten pieces of Sichuan peppercorns

Preparation method: Pick the leeks, wash them, and cut them with a straight knife Cut into inch sections, mix with salt and pepper, put in a basin and cover, marinate for two or three days before eating.

Features: Economical and affordable, best served with rice.

8. Mix fragrant soybeans

Ingredients: Two pounds of soybeans, one ounce of salt, one ounce of soy sauce, one ounce of rice wine, five ounces of five-spice powder, five ounces of green onion, and two ounces. Preparation method: Pick up the tattered soybeans that have been bitten by insects, wash them, pour them into the pot, add water to soak the bean noodles, pour in five-spice powder (you can also add a penny of lingyunxiang), cook over high heat for about a quarter of an hour, then reduce to low heat and simmer. When cooking, add salt, soy sauce, rice wine and other condiments, cover the pot tightly and simmer until the bean skin swells. When the soup becomes thick, remove from the pot, let it cool and put it on a plate. When eating, you can sprinkle some chopped green onion and drop a little sesame oil to make the taste more fragrant.

Features: Fresh and crispy, perfect as a side dish with wine.

9. Spicy Vermicelli

Ingredients: 6 taels of vermicelli, 5 cents of white sugar, 1 tael of chili oil, 5 cents of vinegar, 3 cents of pepper powder, 1 cent of MSG

Preparation method: Soak the vermicelli in boiling water until soft, cut into two-inch-long sections and place on a plate. Using a bowl, add soy sauce, vinegar, sugar, monosodium glutamate and 5 cents of cold boiled water to make a marinade, pour it on the vermicelli, sprinkle with pepper powder, pour in chili oil, mix well and serve.

Features: This dish is Sichuan style, spicy and spicy, and is best served with wine.

10. Mix noodles

Ingredients: 5 liang of good noodles, 3 jin of water, 2 liang of cucumber, 2 liang of sesame paste, 5 qian of mustard, 3 qian of chili oil, 5 qian of sesame oil and 2 qian of sesame oil, mixed with 8 liang

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Preparation method: Add water to the flour to make a thick sauce, boil it over high heat until it becomes a paste, spread it out on a wooden board, the thickness should be even, roll it up after cooling, cut it into wide strips and serve on a plate, sprinkle Add cucumber shreds, add sesame paste, mustard, chili oil, pour the soup and add sesame oil. Serve.

Features: Cool and delicious, a great treat in midsummer.

11. Mix celery

Ingredients: Two kilograms of fresh celery, five kilograms of refined salt, five cents of sesame oil, three cents of special vinegar, three cents of soy sauce

Preparation method: Pick the celery Pick the leaves, remove the hairy roots and wash them. Cut into five long sections, blanch them in a pot of boiling water, then sprinkle with refined salt and mix well. When eating, pour soy sauce, special vinegar, sesame oil, or pepper oil for a longer flavor. Do not put vinegar in early, otherwise the vegetables will turn yellow.

Features: Green, fragrant and tender, rich in nutrients.

12. Tomato juice and celery

Ingredients: One pound of tender celery, two liang of tomato juice, two qian of refined salt, one liang of cooking oil, one qian of white vinegar

Preparation method:

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1. Select fresh and tender celery, pick off the leaves and roots and wash them. Use a knife to cut the stems straight, put it into a pot of boiling water, take it out when the water boils again, drain and cut into one-inch long sections. Add refined salt and MSG and put in the plate.

2. Put the pot on the fire, add cooking oil to heat, add tomato juice, sugar, vinegar and water. After boiling, pour it on the celery. Features: This dish is orange-red in color, fresh and delicious.

13. Five-spice peanuts

Ingredients: One pound of peanuts, one pound of refined salt, one pound of peppercorns, one pound of aniseed, one pound of cardamom and half a pound of ginger, three slices of ginger

Preparation method : Pick up the peanuts, soak them in a basin with warm boiling water for about two hours, add about two to three pounds of water to the pot and heat it up, add salt, pepper, aniseed, cardamom, ginger, add the peanuts and cook, add the soup Pour it into a basin, take it out and serve on a plate when eating.

Features: It has a strong five-flavor flavor and is suitable with wine and rice.

Preparation method:

1. Pick off the old leaves of spinach, cut off the root tips and wash them, blanch them in a pot of boiling water until the water boils again (turn the vegetables over in the middle), Stop for a while, pick up and drain, then squeeze out the water, chop into pieces, squeeze out water again and put it in a basin, add refined salt and sugar and mix well.

2. Wash off the dust and impurities from the dried shrimps, put them in a small bowl, add boiling water to just cover the dried shrimps (it is best to steam them in a basket for 20 minutes), soak until soft and then cut into pieces. The fragrant dried tofu and cooked salty lean meat are also chopped into pieces. Pour the above minced ingredients into the spinach together with the minced ginger and soaked dried shrimps, pour in sesame oil, and mix well.

Features: This dish is made with a variety of raw materials, making it delicious and delicious.

15. Assorted mix

Ingredients: 3 ounces of vermicelli, 1 ounce of cooked pork, 1 ounce of cooked chicken, 1 ounce of cooked ham, 1 ounce of dried sea rice, five cents of eggs, two spinach hearts, three stalks of soy sauce, eight Qianfa mushrooms, three qian vinegar, three qian sesame oil, one qian mustard paste, two qian MSG, and ten capsules

Preparation method: First chop the vermicelli into five-inch long sections, put it into boiling water and cook until there is no hardness in the center, then drain. Soak in cold water for a while, drain off the water, and place around the plate; cut the spinach heart into inch-long sections with a straight knife; cut the mushroom slices, blanch them in boiling water and set aside; then put the frying spoon on the fire to heat, and crack the eggs Pour in the egg skin and spread it into one minute thick, peel off the egg skin and cut into shreds two inches long and one minute wide; cut pork, chicken, and ham into shreds about one minute thick and one inch two long with a straight knife. Arrange the various ingredients neatly in different colors among the vermicelli on the plate, and sprinkle the dried shrimps on the vermicelli. Finally, mix soy sauce, vinegar, sesame oil, mustard paste and MSG into a bowl and pour it in when eating.

Features: Bright colors and unique flavor.

16. Three shreds of celery

Ingredients: 1 pound of tender celery, 1/5 of refined salt, 5/5 of water-coated mushrooms, 1/2 of white sugar, 1/2 of clean bamboo shoot meat, 1/2 of MSG, 1/2 of dried five-spice oil, 2/3 of sesame oil 2 halves of money and ginger

Preparation method:

1. Remove the leaves, roots and roots of celery, wash them, put them into a pot of boiling water, pick them up when the water boils again, drain and cut into one-inch pieces Cut into long pieces, add two halves of refined salt, mix well, and put on a plate.

2. Cut the mushrooms, bamboo shoots and dried coriander into thin strips, blanch them in a pot of boiling water, drain them and sprinkle them on the celery, then add minced ginger, sugar and refined salt, mix well, and pour in sesame oil. Serve.

Features: This dish has a harmonious color, crisp, tender and fragrant.

17. Green pepper mixed with dried shreds

Ingredients: 5 liang of green pepper, 3 pieces of dried bean curd, 1 penny of white sugar, 1 penny of refined salt, 1 penny of MSG, ten pieces

Method: First remove the stems of the green peppers, wash them, and cut them into thin strips with a straight knife; cut the dried tofu into thin strips with a straight knife, blanch them in a pot of boiling water, take them out, drain the water, and pour them into a mixing bowl. , add sesame oil, sugar, refined salt and MSG, mix well and serve on a plate.

Features: Fresh color and fragrant taste, best served with wine.

18. Braised cauliflower

Ingredients: Two kilograms of cauliflower, five qian of refined salt, five qian of pepper oil, one qian of green onion and two qian of ginger

Preparation method: Remove the roots of the cauliflower. Wash, break the petals, cut into about eight pieces with a straight knife, boil in boiling water, then remove and drain, sprinkle with salt and serve on a plate, finally add onions and ginger, heat the pepper oil and serve.

Features: The shape is delicious and fresh, and it is suitable to accompany wine and rice.

19. Soy celery

Ingredients: One pound of fresh celery, five ounces of minced ginger, two cents of refined salt, five cents of MSG, ten grains of pepper oil, five cents of mature vinegar, two cents

Made Method: Remove the leaves and roots of fresh celery, wash them, cut them into eight long sections with a straight knife (thick roots can be split in half), blanch them in a pot of boiling water, take them out, rinse them with cold water and dry them, then add refined salt , MSG, and mature vinegar, mix well and serve on a plate, add minced ginger, and pour in heated pepper oil to make it soy.

Features: Rich in nutrients and fragrant.

20. Spicy three shredded shreds

Ingredients: lettuce, one kilogram of cucumber, five liang of refined salt, five qian of red pepper, two liang of green onions, one qian of ginger, three slices of ginger, two qian of vinegar, and five qian of pepper oil

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Preparation method: Peel and wash the lettuce, and cut it into shreds with a straight knife; wash and cut the cucumber into shreds; cut the pepper into shreds. Sprinkle with refined salt and vinegar, mix well, add onions and ginger, add pepper oil and serve.

Features: Bright colors, comprehensive.

21. Three-flavored cucumber

Ingredients: Two kilograms of cucumber, five liang of pepper, four refined salt, five qian of white sugar, three qian of vinegar, five qian of onion, one qian of shredded ginger, two qian of soy sauce, two qian of pepper oil, 5 Qian

Preparation method: Wash the cucumber, remove the pulp, and cut it into three-thirds wide and eight-minute length segments with a straight knife; cut the peppers into shreds with a straight knife; blanch the cucumber in boiling water, remove and dry it. , sprinkle with salt, mix well and serve on a plate. Heat the chili oil in a pan, add onion, ginger, chili, soy sauce, vinegar, sugar, etc., mix well and stir-fry on the cucumber. Serve.

Features: Delicious color and delicious taste, easy to make.

22. Braised rapeseed

Ingredients: Two pounds of fresh rapeseed, five qian of refined salt, five qian of pepper oil, three slices of ginger, one qian of green onion

Preparation method: Remove the rapeseed Wash the leaves and roots, cut them into eight-quarter-length spatulas with a straight knife, blanch them in boiling water, remove and dry them, mix with refined salt and serve on a plate, sprinkle with shredded green onion and minced ginger, heat the pepper oil and stir in.

Features: Bright green, crisp and tender, suitable for serving with noodles and rice.

23. Oil-flavored cucumbers

Ingredients: One pound of tender cucumbers, half a pound of cooking oil (one tael of oil consumption), ten peppercorns, two onions and a half shredded ginger, two qian and three qian of white sugar. Method for making two qian of vinegar and five qian of refined salt: Wash the cucumber, cut off both ends on the table, cut into two halves and scoop out the flesh. Cut the cucumber into 1-inch diagonal strips when standing upright. The depth of the knife should be half of the cucumber. Do not cut through, and then cut into inch-inch sections. Wash the peppers and cut them into thin strips with a straight knife. Then put the wok on high heat, pour in oil and pour it until it is eight ripe. Fry the cucumber until it turns green, then take it out and place it on the plate with the hundredth side facing up. Leave a little oil in the pot, fry the Sichuan peppercorns until they are charred and take them out. Then add onion, ginger, chili shreds and various seasonings, mix it into juice, and pour it on the cucumber.

Features: Green, fresh and crispy, with a unique flavor.

24. Soy mung bean sprouts

Ingredients: Two pounds of mung bean sprouts, five qian of salt, five qian of pepper oil, five qian of shredded green onion, one qian of ginger, three pieces of coriander, two stalks of vinegar, and three qian of vinegar

Preparation method: Pick and wash the mung bean sprouts, blanch them in boiling water, remove and drain, sprinkle with salt, vinegar and green cabbage leaves, mix well and serve on a plate. Finally, add onions, ginger, coriander, and pepper oil.

Features: Crispy and delicious, easy to make.

25. Spicy cabbage

Ingredients: Chinese cabbage, two pounds of dried red pepper, four ginger, three dollars of white sugar, two dollars of soy sauce, five dollars of sesame oil, five dollars of refined salt, eight dollars of salt

Preparation method: Peel off the outside of the cabbage, wash it, cut it into three-thirds thick slices with a straight knife, add salt and mix well, pickle it, take it out, rinse it with cold water to remove the salt smell and dry it, and put it in a basin . Then dissolve the sugar, vinegar and soy sauce and pour it on the cabbage. Cut the two chili peppers and ginger into shreds and sprinkle them on the cabbage. Then fry the other two dried chili peppers yellow with sesame oil and pour them into a basin. Boil them and cover them. Ten minutes is enough.

Features: Spicy, crispy and refreshing, suitable for both wine and rice.

26. Chili pepper and cucumber

Ingredients: Two pounds of fresh cucumber, four pounds of red pepper, four refined salt, five dollars of pepper oil, five dollars of soy sauce, one pound of green onion, one pound of ginger, three pieces of white sugar, two pounds of mature vinegar, three Qian

Preparation method: Wash the cucumber, split it into two halves with a knife and remove the pulp, cut it into eight long sections with a straight knife, sprinkle with salt, and marinate for ten minutes to dry. Then mix soy sauce, vinegar, sugar and refined salt together. Cut the chili into shreds, cut the green onion and ginger into shreds and put them on top. Heat the chili oil and put it on the chili shreds. Use a plate to cover it for a while.

Features: Sweet, spicy, sour, and nutritious.

27. Shredded kelp

Ingredients: One kilogram of water kelp and five ounces of refined salt, five qian of pepper oil, five qian of green vegetables, three stalks of vinegar, three qian of shredded green onion, one qian of ginger and three slices

Preparation method: Wash the kelp, cut into thin strips, blanch it in boiling water, take it out and dry it, sprinkle with refined salt and shredded green vegetables, mix well and serve on a plate, finally add onions and ginger, and pour vinegar. Heat the chili oil and serve.

Features: The silk is long and fragrant, with a unique flavor.

28. Three-flavored cabbage

Ingredients: Two pounds of cabbage, four red peppers, five pounds of sugar, five dollars of refined salt, five dollars of vinegar, five dollars of pepper oil, five dollars of shredded green onion, one pound of shredded ginger, three slices of soy sauce, two Method for making ten capsules of Qian MSG: Remove the yellow and rotten leaves from the cabbage, remove the roots and wash them, cut them into three-thirds wide and eight-eighth length pieces with a straight knife, blanch them in boiling water, take them out and let them cool and dry, and cut the peppers into fine pieces. Shred for later use; sprinkle with refined salt, mix the cabbage evenly, heat the chili oil in a pan, add shredded chili pepper, shredded green onion, shredded ginger, white sweet and sour, soy sauce, MSG and other seasonings and serve.

Features: Red and white, spicy and multi-flavored.

29. Chives mixed with dried shreds

Ingredients: four ounces of chives, dried tofu, two ounces of refined salt, eight points of white sugar, five points of MSG, one point of sesame oil and three cents of sesame oil

Made Method: Wash the leeks, blanch them briefly in a pot of boiling water, turn over quickly, blanch them for about three seconds, put them in a bamboo basket, shake off the water, then cut them into one-inch long sections, put them on a plate, and enjoy Stir in salt and MSG while hot. Cut the dried fragrant into shreds, sprinkle it on the chives, pour in the sesame oil, and mix well.

Features: Chives are quickly scalded in boiling water, the texture is slightly crispy and fragrant; the fragrant stems are flexible and the taste is refreshing

30. Seaweed mixed with vermicelli

Ingredients: Shuifa Three ounces of kelp, three ounces of green vegetable leaves, three keels of water, vermicelli, 2 ounces of vinegar, three ounces of soy sauce, five ounces of MSG, ten grains of refined salt, three ounces of green onions, two ounces of minced ginger, one ounce of sesame oil, one ounce of garlic, three cloves of garlic and mashed into mud

Preparation method: Wash the kelp Clean the sand, cut it into thin strips with a straight knife, blanch it in boiling water and take it out; cut the vermicelli into five-inch sections, wash the green cabbage leaves and cut them into thin strips with a straight knife. Combine the three vegetable ingredients in a mixing bowl, then add soy sauce, vinegar, refined salt, MSG, minced ginger, chopped green onion, minced garlic, and sesame oil in order, stir evenly, and serve on a plate.

Features: The silk is long and fragrant, and the color is pleasant. /1040447409/infocenter#!app=2amp;via=QZ.HashRefreshamp;pos=1378264025