2. Tear the cleaned black fungus into small pieces by hand.
3, put the pot on the shelf to boil water, cook the black fungus, remember to quickly put it in cold water after cooking, so as to maintain its color and crispness.
4. Put the black fungus in a bowl, add garlic paste, pepper water, salt, monosodium glutamate, pepper, cold vinegar, etc. and mix well.
Ingredients: a box of shredded konjac, a cucumber, auricularia auricula10g, 2 small red peppers, appropriate amount of coriander, 2g of salt, 5ml of soy sauce, 2g of vinegar15ml, chicken essence and a few drops of sesame oil.
Practice:
1. Prepare ingredients. A box of shredded konjac, shredded cucumber for later use, shredded auricularia after soaking, minced garlic, chopped red pepper and chopped coriander for later use.
2. Spread the shredded cucumber on the plate for later use.
3. Put a proper amount of water into the pot and boil it, then put the shredded auricularia into the pot, blanch it, and remove the water for later use.
4. Put the shredded fungus on top of the shredded cucumber in the dish.
5. Add an appropriate amount of cold water to the pot, then pour in the konjac shreds and add a teaspoon of salt. After the fire boils, turn to medium heat and cook for another five minutes. Remove the water for later use.
6. Put the konjac silk on the top of the fungus silk in the dish.
7. Put minced garlic and red pepper into a small bowl, add salt, chicken essence, vinegar, soy sauce and sesame oil, stir well, and let stand for about ten minutes.
8. When eating, pour the bowl of juice on the konjac silk, and then sprinkle with coriander.
Ingredients
200g kelp and 40g carrot.
ingredients
Appropriate amount of oil, salt, 4 garlic, 2 shallots, 3g pepper, 5ml rice vinegar, 2g sugar and a little sesame oil.
step
1. Prepare all the ingredients.
2. After soaking and cleaning kelp, put it in a pot and add a little vinegar to cook for 3-5 minutes.
3. shred carrots and chop garlic.
4. Wash and shred the cooked kelp, then add shredded carrots and minced garlic.
5. Add sugar.
6. Add salt.
7. Add rice vinegar and mix well.
8. Take another small pot, add cooking oil and add onion and pepper.
9. Fry on low heat until the onion is brown. Turn off the fire and remove the seasoning.
10. Pour the onion oil into the kelp bowl.
1 1. Mix well again.
Tips
Boiling kelp with a little vinegar can soften the taste of kelp.
Ingredients
Shredded bean curd 1 bar, 50g carrot, 50g cucumber 150g
ingredients
Appropriate amount of sesame oil, salt, light soy sauce 10ml, balsamic vinegar 10ml, 2g of sugar, 20 pieces of pepper and 5 pieces of garlic cloves.
step
1. Prepare all the ingredients.
2. Wash and shred cucumbers and carrots, add a little salt and marinate for a while.
3. Squeeze out the water from the pickled shredded vegetables, and then add the chopped tofu and garlic. Add a little soy sauce, balsamic vinegar and sugar.
4. Add a little sesame oil and pepper to the pot, fry the incense on low heat and turn off the fire.
5. Pour the fried pepper oil into the shredded tofu and mix well.
Tips
This kind of shredded tofu is salty, so it's delicious without adding salt to the cold salad. If it's original, it can be slightly seasoned with salt.
Those who like to eat coriander can add some coriander salad to make it more delicious.
Ingredients
Okra 250g
ingredients
Appropriate amount of oil, salt, steamed fish and soy sauce 15ml, 5ml of oyster sauce and 3 garlic cloves.
step
1. Prepare all the ingredients.
2. Chop garlic, add steamed fish soy sauce, oyster sauce and appropriate amount of water to the bowl and mix.
3. Boil the water in the pot and add a spoonful of salt.
4. blanch the washed okra 1-2 minutes.
5. Then pass cold water.
6. Then put the okra in half at the head and tail.
7. Add sesame oil to the wok and saute minced garlic.
8. Add the prepared juice to cook the fragrance and turn off the fire.
9. Then pour the seasoning on the okra.
Tips
When the okra is scalded, the whole okra is scalded, and it is cut after it is too cold, so that the nutrients of the okra can not be lost.
Blanching with salt can make okra green.
material
200g of peanut, 2 tablespoons of vinegar, sugar 1 spoon, soy sauce 1 spoon, proper amount of cooking oil, 3 cloves of garlic and 3 pieces of millet pepper.
method of work
1, pour the right amount of oil into the pot.
2. When the oil is 40% hot, pour peanuts into the pan and fry them, and slowly fry them with low fire until the surface is golden.
3. Remove and set aside
4. In an empty bowl, add 1 spoon of sugar, 2 tablespoons of vinegar and 1 spoon of soy sauce, and stir the chopped millet pepper and garlic evenly.
5, pour it on the fried peanuts.
Ingredients
2 iron stick yams, 3 millet peppers and green pepper 1 piece.
ingredients
Salt 1 g, 2 tablespoons of soy sauce, half a spoon of vinegar, half a seasoning spoon of sugar, a few drops of sesame oil and 2 cloves of garlic.
step
1. Peel and wash yam.
2. Put the yam in a pressure cooker, add a little water, press it for 15 minutes or steam it in a steamer.
3. Cut the millet, pepper and garlic.
4. Add soy sauce, vinegar, sugar, salt and sesame oil to make a bowl of juice for later use.
5. Cut the steamed yam into sections of appropriate size and pour the juice on it.
Ingredients
50g dried yuba, soaked kelp 1 50g, sausage1segment.
ingredients
Appropriate amount of coriander, Chili oil 1 spoon, 2 spoons of steamed fish and black bean oil, half a spoonful of sugar, appropriate amount of fresh and spicy powder, and a little sesame oil.
step
1. prepared raw materials.
2. The yuba is soaked in water first. (time is spent here)
3. Grab the kelp with a little salt, knead it, rinse it with clear water, and cut it into small pieces.
4. Boil the water, add a little salt, boil the soaked yuba for about 1 minute, and take it out.
5. Add kelp silk directly, boil it and take it out.
6. The two staple foods are completely drained and cooled.
7. Add red sausage slices, coriander segments, and all seasonings.
8. Just mix thoroughly.
Tips
1. If you like acid, you can add some vinegar.
2. don't cook kelp and yuba for a long time, it's too bad and tastes bad.
3. The cooling process of kelp and yuba can be soaked in ice water, which can save time.
foodstuff
80 grams of Flammulina velutipes, 50 grams of cucumber, 25 grams of carrot, appropriate amount of cooked sesame seeds, appropriate amount of oil, appropriate amount of salt, appropriate amount of soft sugar, appropriate amount of white vinegar, sesame oil 1 spoon, sesame oil 1/4 spoon.
method of work
1, cut off the root of Flammulina velutipes, tear them one by one, and wash them.
2. Put a proper amount of water in the pot, add Flammulina velutipes after boiling, rinse with cold water after cooking, and remove for later use.
3. Wash the cucumber, slice it with an oblique knife, then shred it, wash the carrot, peel it and shred it.
4. Put a proper amount of water in the pot, drop a few drops of oil after boiling, add carrots, rinse with cold water after cooking, and remove for later use.
5. Put Flammulina velutipes, shredded cucumber and shredded carrot into a container, add salt, sugar and white vinegar, and mix well. Add sesame oil and sesame oil and mix well.
6, into a small dish, sprinkle a little cooked sesame seeds.
1. Soak yuba and auricularia in advance;
2. Prepare other raw materials;
3. Put the yuba into salted boiling water and cook for two or three minutes;
4. Boiled yuba is immediately soaked in cold boiled water for a few minutes and then drained for later use;
5. Boil the auricularia auricula in boiling water for one or two minutes and take it out;
6. Put the blanched yuba and black fungus in the bowl, and add the pressed garlic;
7. Add coriander and red pepper, and add some salt, pepper, soy sauce, balsamic vinegar, Chili oil and sesame oil to taste;
8. Mix well.
Ingredients
One cabbage, one carrot, proper amount of fungus, cucumber 1 root, and proper amount of vermicelli.
ingredients
Appropriate amount of oil, a little salt and green onions.
step
1. Shred cabbage.
2. shred carrots.
3. Shred black fungus and sliced cucumber.
4. Add oil to the pan, add chopped green onions and stir-fry until fragrant and yellow.
5. Put the cut vegetables into a bowl, pour in the garlic oil that has just been fried, and sprinkle a little salt.
6. Pour in the vermicelli and mix well.
7. just put it on the plate.
Ingredients
2 potatoes and 3 peppers.
ingredients
Half a spoonful of salt, proper amount of chicken powder, 2 spoons of Chili oil, 2 spoons of sugar 1 spoon and vinegar.
step
1. Prepare ingredients
2. Prepare Chili oil, which I fried myself.
Step 3 shred the pepper
4. shred the potatoes and wash them with clear water
5. Then blanch the shredded potatoes.
6. Blanch the potatoes, then cool them and take them out for later use.
7. Put shredded pepper and potato into a basin, add salt, sweet and sour, chicken powder and Chili oil.
8. Stir well with chopsticks and eat.
Tips
Potatoes should not be blanched for too long. They are only delicious if they are crispy.
Ingredients
Cucumber 1 root, jellyfish 300g
ingredients
6 cloves of garlic, oyster sauce 1 spoon, chicken powder, sugar, vinegar and coriander 1 root.
step
1. Prepare the soaked jellyfish.
2. Prepare cucumber, coriander and garlic.
3. Cucumber is sliced with a peeler and then rolled up.
4. Put the rolled cucumber slices on the plate.
5. put jellyfish in cucumber rolls
6. Chop the parsley and use only the stalks.
7. Peel garlic, chop it into minced garlic, put it in a bowl, add coriander, oyster sauce, sugar, vinegar and chicken powder, and stir well.
8. Spoon the prepared garlic juice into the cucumber roll.
9. finally, decorate it with red pepper
10. Delicious home cooking is ready.
Tips
Add oyster sauce instead of salt.
Ingredients
2 pieces of bean curd skin, Sophora alopecuroides 1 piece, Flammulina velutipes 50g, carrot 1 piece.
ingredients
Light soy sauce 15ml, sugar 3g, vinegar 10ml, chili pepper oil, a little sesame oil.
step
1. Prepare all the ingredients.
2. Tear off the bitter chrysanthemum and wash it, cut the bean curd skin into wide fingers, shred carrots, and remove the old roots from Flammulina velutipes.
3. Boil the water in the pot and blanch the gold needles for later use.
4. Add the bean curd skin and blanch it.
5. Go to a tofu skin and add bitter chrysanthemum, Flammulina velutipes and shredded carrots.
6. Roll it up from the beginning and roll it into a roll.
7. Do all the dishes in turn.
8. Take a small bowl, add soy sauce, sugar, vinegar, oil pepper and sesame oil, and mix well to form a juice.
9. When eating, eat the bitter chrysanthemum roll with the juice.
Tips
Scalding tofu skin can remove some beany smell, and it is sanitary and tastes better.
material
400g of soybean sprouts, appropriate amount of onion, appropriate amount of coriander, 2 cloves of garlic, 2 tablespoons of soy sauce, 3 tablespoons of vinegar, sesame oil 1 spoon, sugar 1 spoon, salt 1 teaspoon, appropriate amount of chicken essence, appropriate amount of Chili noodles, appropriate amount of sesame seeds and appropriate amount of oil.
method of work
1, prepare soybean sprouts.
2, boil water in the pot, put the bean sprouts in it, remove the cold water, and drain the water for later use.
3. Shred the onion, cut the garlic into minced garlic, and cut the parsley into small pieces.
4. Put the above ingredients into a large container, add 2 tablespoons of soy sauce, 3 tablespoons of vinegar, 1 tablespoon of sugar and 1 tablespoon of sesame oil, then add a teaspoon of salt and a proper amount of chicken essence, and put Chili noodles and sesame seeds on top.
5, put the right amount of oil in the pot to heat, pour it on the Chili noodles and sesame seeds to burst into fragrance, grab it with disposable gloves and put it on the plate.
foodstuff
Lotus root, garlic, dried Chili, cooked sesame, soy sauce, vinegar, salt, white sugar, chicken essence, sesame oil and shallots.
method of work
1 Wash the surface of lotus root, put cold water into the pot, cover it and cook for about 25 minutes until cooked.
2. When the cooked lotus root is not hot, cut thick slices of dried Chili into a small bowl.
3. Burn two spoonfuls of hot oil, and pour it directly on the pepper after the oil surface smokes.
4. Sprinkle cooked sesame seeds and mix well. Cut lotus root slices are put into a larger container and sprinkled with garlic.
5, add salt, vinegar, soy sauce, sugar, chicken essence to taste and pour sesame oil, sprinkle with chopped shallots and mix well.
foodstuff
Sweet potato vermicelli (dry) 80g, cucumber 1 strip, soy sauce 20g, vinegar 20g, salt 1 g, sugar 8g, cold boiled water 60g, garlic 1 large petal, and oil spicy seeds at will.
method of work
1 Soak the vermicelli in hot water until soft, boil it, take out the cold water, drain it, and cut it into pieces about 10 cm long.
2. Shred cucumber and put it together with vermicelli.
3. Chop garlic and put it in a small bowl. Add soy sauce+sugar+salt+vinegar+cold water and mix well.
4. Spice the seasoning juice into the vermicelli, and add Chili oil according to your own taste.
foodstuff
Cucumber, garlic cloves, coriander, soy sauce, vinegar, salt, sugar, sesame oil, sesame seeds, Laoganma.
method of work
1, the cucumber is peeled slightly, just scraped off, cut into pieces and patted, patted and put in a pot.
2. Shake the cucumber with proper amount of salt and marinate it. At this time, peel off the garlic cloves. Take a picture with a knife and chop it off slightly.
3, parsley cut into sections, cucumber pickled almost filtered water, filtered cucumber put garlic, add sesame oil, add vinegar, add Laoganma, add sugar, a little soy sauce.
4, coriander, mix well, just shake the pot, basically, add sesame seeds and mix well.
Ingredients
Chinese cabbage 200g
ingredients
Appropriate amount of Chili oil, salt, ginger, garlic and chicken essence.
step
1. Wash Chinese cabbage.
2. Boil the water quickly, remove it and let it cool.
3. Just chop garlic and ginger together. I use half a head of garlic, and the amount of ginger is half that of garlic.
4. Put away the cool Chinese cabbage and add the garlic Jiang Mo.
5. Add a spoonful of salt.
6. add a spoonful of chicken essence.
7. Mix well and marinate for half an hour.
8. Add Chili oil and mix well after half an hour.
Tips
Chinese cabbage should be quickly scalded and naturally cooled. Don't squeeze it too dry when adding seasoning, so that the taste of ginger and garlic can seep into the cabbage.
Ingredients
2 preserved eggs, lactone tofu 1 box, 2 green red peppers, and coriander 1 root.
ingredients
Seafood soy sauce 1 spoon, vinegar 1 spoon, sugar, salt and monosodium glutamate.
step
1. lactone tofu, cutting off four corners is beneficial to spread tofu everywhere.
2. Cut the preserved egg into small pieces and cut the coriander into sections.
3. Cut the tofu into thick slices and put it on the plate, sprinkle with preserved eggs.
4. minced garlic and green and red pepper are cut into circles
5. Add condiments in auxiliary materials, pour in Chili oil and stir well.
6. Pour the prepared juice on the tofu.
7. Just sprinkle with coriander.
Tips
1 You can put the lactone tofu in the refrigerator to keep it cool.
2 preserved eggs are boiled in water 15 minutes, which is beneficial to forming and cutting.