Ingredients for cucumber and peanut mixed with dry tofu: 3 cucumbers, 3 sheets of dry tofu, a small bowl of peanuts, 2 coriander stalks, appropriate amount of oil and salt, 1 tablespoon of chili oil, 1 tablespoon of sesame oil, 3 cloves of garlic, 1 tablespoon of sugar, 2 tablespoons of rice vinegar

, 1 tablespoon of mature vinegar, 2 tablespoons of light soy sauce. Steps: 1. Prepare the required materials, wash the cucumbers, and wash the coriander. After washing the cucumbers, place them in the refrigerator for 1-2 hours to make them more delicious.

If you have a weak stomach or are afraid of cold, skip this step.

2. Add water to the pot and bring to a boil, blanch the dry tofu for 1-2 minutes, take it out, put it in cold water to cool, take it out and squeeze out the water, tear the dry tofu into pieces, cut the coriander into small pieces, mince the garlic, and place the garlic in it.

This cold dish is an indispensable seasoning, which enhances the flavor. Garlic also has a sterilizing effect. 3. Add a little oil to the pot, add peanuts in the cold oil, fry the peanuts over low heat, and serve.

Out for use.

4. Place the cucumber on the cutting board, use the back of a knife to crack the cucumber, make a cut in the middle, and then cut the cucumber into segments at an angle. The purpose of patting is to fully crack the cucumber, which can be used during mixing.

Better flavor.

5. Put the cucumber and bean skin in a basin, add minced garlic, coriander segments, chili oil, sesame oil, salt, sugar, rice vinegar, mature vinegar, light soy sauce, stir quickly and evenly, add peanuts, stir evenly, and serve.

Serve it on a plate. The taste of this cold dish after mixing is sweet and sour, slightly spicy and slightly salty. Do not mix it with salty.

Ingredients for Shrimpee Tiger Vegetable: 2 hot peppers, 1 onion, 1 handful of shrimps, 2 corianders, 1/2 red pepper, 1/3 spoon of salt, 1 spoon of soy sauce, 1/2 spoon of vinegar, a little chicken essence, appropriate amount of sesame oil

Instructions: 1. Wash the shrimp skin with water and drain it.

2. Cut the green onion into thin strips about five or six centimeters long.

3. Cut the pepper into long strips of about five or six centimeters.

4. Cut the coriander into sections about the same length as onions and peppers.

5. Cut the red pepper into shreds (the red pepper is mainly for color decoration, if not, you can omit this step).

6. Put all ingredients into a container.

7. Add seasonings, mix well and serve on a plate.

Ingredients for cucumber patties with pork head meat: 2 cucumbers, 500 grams of pig head meat, 1 coriander, 4 cloves of garlic, appropriate amount of salt, 1 tablespoon of sesame oil, 1 tablespoon of chili oil, 1 tablespoon of light soy sauce, 1 tablespoon of sugar, and 1 tablespoon of rice vinegar. Method

Steps: 1. Prepare the required materials. The pork head is cooked braised pork head bought at a deli. Wash the cucumbers and coriander and drain the water.

2. First cut the pork head into thin and even slices.

Chop the garlic into mince and cut the coriander into small pieces.

3. Place the cucumber on the cutting board. Use the back of a knife to crack the cucumber. Do not break it into pieces. The cucumber must be cracked to taste good. The fragrant flavor of the cucumber will come out.

4. Cut it in half along the length according to the crack, and then use the spatula method to cut into small spatula pieces. You can also cut it into pieces with an oblique knife.

5. Put the cucumber and pork head meat in a container, add minced garlic, coriander segments, chili oil, sesame oil, salt, soy sauce, sugar, and rice vinegar.

Use chopsticks to stir evenly from bottom to top, transfer it to a plate, and a refreshing and non-greasy plate of pork head meat and cucumbers is ready.

Ingredients for yuba and fungus mixed with cabbage: yuba, fungus, cabbage, salt, light soy sauce, chili pepper, vinegar, sesame oil, coriander Production steps: 1. Soak yuba and fungus until soft in advance, cut yuba into shreds, remove the roots of fungus and tear them

Cut into small pieces and cut the cabbage into shreds.

2. Boil water in a pot. After the water boils, add the fungus and yuba and blanch them.

3. Put the cabbage into a bowl, add an appropriate amount of salt, marinate until soft, and squeeze out excess water.

4. Put all the prepared ingredients into a bowl, and add appropriate amounts of light soy sauce, vinegar, chili pepper, sesame oil, and salt.

5. Finally add the coriander segments, stir evenly and serve.

Ingredients for cucumber mixed with mung bean sprouts: 250 grams of mung bean sprouts, 1 cucumber, 1 carrot, 1 coriander, appropriate amount of oil and salt, 1 tablespoon of chili oil, 1 tablespoon of sesame oil, 3 cloves of garlic, 1/2 tablespoon of sugar, 2 tablespoons of rice vinegar,

1 tablespoon light soy sauce? Steps: 1. Prepare the required ingredients, wash the ingredients, peel and wash the carrots.

2. Cut the cucumber into slices and then into shreds of even thickness, cut the carrots into shreds of even thickness, cut the coriander into sections, and mince the garlic.

3. Add water to the pot and bring to a boil. Add in the mung bean sprouts and blanch the water. Blanch the mung bean sprouts until they are raw. The mung bean sprouts are easy to cook. Do not over-blanch them. If they are over-cooked, the texture will not be crispy and tender. If the mung bean sprouts are blanched, they will not be raw.

The beany smell is fine.

4. After blanching, put the mung bean sprouts in cold boiled water and cool them. Remove and drain the mung bean sprouts. Blanch the mung bean sprouts and then cool them to keep the mung bean sprouts crisp and tender.