Material: Auricularia auricula

Seasoning: garlic (that is, minced garlic), onion, ginger, refined salt, sugar, vinegar, chicken essence, pepper and sesame oil.

Production method:

1。 Soak the dried fungus in water (be sure to soak it well), wash it and blanch it with boiling water (that is, put it in boiling water and take it out immediately). Take it out, drain it and put it on a plate.

2。 Put garlic in a small bowl, add salt, sugar, vinegar, Jiang Mo and garlic, and stir well.

3。 Set the pot on fire and put sesame oil. When the oil is hot, pour it into a small bowl, add chicken essence and pepper, stir well, and pour it into a plate and mix well.

Double pepper preserved egg

Ingredients: preserved eggs (don't tell me I don't know what preserved eggs are), green peppers and red peppers.

Seasoning: minced garlic, soy sauce and sesame oil.

Production method:

1。 Put green pepper and red pepper into the pot, stir-fry for a while (that is, put them in without oil), remove the water, pour them out and cut into pieces. (Beware of spicy taste and choking)

2。 Preserved eggs are peeled, cut into pieces, put on a plate, and placed (artistically).

3。 Mix chopped green pepper, red pepper and garlic, add sesame oil and soy sauce, mix well and pour on preserved eggs.

Three-silk mixed golden needle

Ingredients: ham sausage (this is to save trouble, Jinhua ham itself needs to be used, but it is not easy to find in the north, and everyone knows the problems of Jinhua ham factory this year, so it is easy to save trouble, so it is best to use Shuanghui Kelpolo series with better quality), Flammulina velutipes, green peppers and mushrooms are shredded with water (many mushrooms we bought are dry and need to be soaked, so they are called hair before processing).

Seasoning: cooking wine, soy sauce, refined salt, chicken essence, pepper, Jiang Mo, sesame oil and vinegar.

Production method:

1。 Blanch the green pepper and mushroom with boiling water respectively, and cut the ham into filaments.

2。 Boil Flammulina velutipes with water (be sure to cook it), take it out of the pan, put shredded ham, shredded mushrooms and Flammulina velutipes on a plate, add chicken essence, cooking wine and salt and stir well.

3。 Stir Jiang Mo, soy sauce and pepper evenly, then pour into a plate. End.

Tofu with Chinese Toon

Caption: Toona sinensis is not easy to find in the north this season. Let's wait until spring.

Ingredients: Toona sinensis, tofu, find some soybeans if possible,

Seasoning: chicken essence, salt, sugar and sesame oil.

Production method:

1。 Dice tofu, the smaller the better. For flavor, some people say that tofu can be crushed. I've never done it. You can try it. Blanch Toona sinensis with boiling water, remove and cut into fine powder. If you have soybeans, cook them.

2。 Put diced tofu, Toona sinensis and soybeans on a plate, add seasoning and mix well, OK.

Sauce kelp silk

Ingredients: seaweed, mung bean sprouts. The ratio of the two is 5: 1, such as one kilogram of kelp (500g) and two ounces of mung bean sprouts (100g). In fact, mung bean sprouts are not needed, but they look better if they are available.

Seasoning: salt, chicken essence, sugar, cooking wine.

Production method:

1。 Wash kelp with clear water, blanch it with boiling water, take it out, let it cool, and cut it into shreds.

2。 Blanch the mung bean sprouts with boiling water.

3。 Put these two things on a plate, pour in the seasoning and stir well.

Third-line celery raw materials: tender celery, one catty of refined salt, water-soaked mushrooms for five minutes, one or two sugars, five minutes of clean bamboo shoots, one or two monosodium glutamate, one minute of spiced dried sesame oil and two minutes of San Qian Jiang Mo Method: 1. Remove leaves, cut roots, wash celery, put it in a boiling water pot, take it out when the water boils again, drain it, cut it into one-inch long sections, add refined salt, mix well and put it on a plate. 2. Cut the mushrooms, bamboo shoots and dried citron into filaments, blanch them in a water pot, take them out and drain them, sprinkle them on celery, add Jiang Mo, sugar and salt, mix well and sprinkle with sesame oil. Features: This dish is harmonious in color, crisp and delicious.

Green pepper mixed with dried silk raw materials: five ounces of fragrant dried green pepper, three pieces of sesame oil, one piece of sugar, one piece of refined salt and one piece of monosodium glutamate. Methods: firstly, clean the green pepper and cut it into filaments with a straight knife; Dry incense is also cut into filaments with a straight knife, blanched in a boiling water pot, taken out and drained, poured into a stirring basin, and mixed with sesame oil, sugar, refined salt and monosodium glutamate to serve. Features: delicious color, the best wine.

Roasted cauliflower raw materials: cauliflower 2 kg refined salt 5 money pepper oil 5 money chopped green onion 1 2 money Practice: remove the roots of cauliflower, wash it, cut off the petals, cut it into eight sections with a straight knife, blanch it in boiling water, then take it out to dry, sprinkle with refined salt and serve. Finally, add onion ginger and heat pepper oil and serve. Features: delicious taste, fresh shape, suitable for wine and rice.

Roasted celery raw materials: fresh celery, Jiang Mo, refined salt, monosodium glutamate, pepper oil and mature vinegar, fresh celery is picked, leaves and roots are washed, cut into eight long sections with a straight knife (thick roots can be divided into two), cooked in a boiling water pot, taken out, chilled and dried with cold water, then the refined salt, monosodium glutamate and mature vinegar are evenly mixed, put into Jiang Mo and heated. Features: Rich in nutrition and rich in fragrance.

Stir-fried three silk raw materials: lettuce, cucumber, 1 kg, salt, 5 ounces, red pepper, 2 ounces of onion, 1 yuan of ginger, 3 slices of vinegar, 2 yuan of pepper oil, 5 yuan. Practice: peel and wash lettuce, and cut it into silk with a straight knife; Wash cucumber and shred; Pepper is also shredded. Sprinkle with salt and vinegar, mix well, add minced onion and ginger, and drizzle with pepper oil. Features: bright colors and complete tastes.

Three kinds of cucumber raw materials: cucumber, two Jin, five peppers, four refined salts, five cents, white sugar, San Qian vinegar, five cents, onion, one penny, ginger, two cents, soy sauce, two cents, pepper oil, five cents. Method: Wash the cucumber and cut it into three-minute wide and eight-minute long sections with a straight knife; Pepper is also shredded with a straight knife; Blanch cucumber in boiling water, remove and dry, sprinkle with salt and mix well. Heat the pepper oil in the pot and add onion, ginger, pepper, soy sauce, vinegar, sugar, etc. Stir well on the cucumber. Features: Delicious in color and convenient to make.

Raw materials of roasted rape: fresh rape, 2 kg of refined salt, 5 yuan with pepper oil, 5 yuan with ginger and 3 slices of onion, 1 yuan. Method: Wash the leaves and roots of rape, cut them into eight spatula with a straight knife, blanch them in boiling water, take them out, dry them in the air, mix them with salt, sprinkle with shredded onion, Jiang Mo and pepper oil and heat them. Features: bright green and crisp, suitable for noodle rice.

Oil-stimulated cucumber raw materials: a catty of tender cucumber is half a catty of cooking oil (one or two oil consumption). Ten peppers, two onions, half a tree of ginger, two dollars of sugar, two dollars of San Qian vinegar and five dollars of refined salt. Method: Wash the cucumber, cut off both ends on the record, and cut off the pulp in two halves. Cut it diagonally every minute. The depth of the knife is half that of the cucumber. Don't cut it thoroughly, then cut it into inches. Wash the pepper and cut it into fine filaments with a straight knife. Then put the wok on the fire, pour the oil until it is 80% cooked, fry the cucumber green, take it out, and put it on a plate with one hundred faces up. Leave a little oil in the pot, fry the peppers until they are burnt, and then take them out. Then add onion, ginger, shredded pepper and various seasonings to make juice and pour it on cucumber. Features: green, fresh, crisp and unique flavor.

Raw materials of mung bean sprouts: two Jin of salt, five yuan of pepper oil, five yuan of shredded onion, one yuan of ginger, three slices of coriander and two handfuls of vinegar. San Qian's practice: Select and clean mung bean sprouts, blanch them in boiling water, take them out to dry, sprinkle with salt, vinegar and green leaves, and mix well to serve. Finally, add onion, ginger and coriander, and add pepper oil. Features: crispy and delicious, simple to make.

Stir-fried spicy cabbage raw materials: 2 kg of Chinese cabbage, 4 slices of dried peppers, 4 slices of ginger, white sugar 2 yuan, soy sauce 2 yuan, sesame oil 5 yuan, refined salt 5 yuan and 8 yuan. Method: Peel off the skin of Chinese cabbage, clean it, cut it into strips with a straight knife, add salt and mix well, take it out after pickling, rinse off the salty taste with cold boiled water, and put it into a basin. Pour sugar, vinegar and soy sauce on the cabbage, shred two peppers and ginger, sprinkle them on the cabbage, fry the other two dried peppers with sesame oil and pour them into a pot, then cover the pot and stew for ten minutes. Features: spicy, crispy and refreshing, with both wine and rice fragrance.

Raw materials for roasted peppers and cucumbers: fresh and tender cucumbers, two Jin of red peppers, four refined salts, five yuan of pepper oil, five yuan of soy sauce, one yuan of onion, one yuan of ginger, three yuan of sugar and two yuan of aged vinegar. San Qian method: Wash cucumber, cut it into two sections with a knife, cut it into eight long sections with a straight knife, sprinkle with salt, and marinate for ten minutes to control drying. Then mix the soy sauce, vinegar, sugar and salt together. Add shredded pepper, onion, shredded ginger, heat with pepper oil, then pour it on the shredded pepper and buckle it for a while. Features: sweet, spicy, sour, fragrant and nutritious.

Raw materials for baking kelp: 1 catty of kelp, 5 ounces of salt, 5 pieces of pepper oil, 5 pieces of vegetables, 3 pieces of vinegar, shredded San Qian onion and 1 piece of ginger. Production method: wash kelp, cut it into filaments, blanch it with boiling water, take it out and dry it, sprinkle with salt and shredded vegetables, mix well and serve. Finally, add minced onion and ginger, pour vinegar and heat pepper oil. Features: Silk is long and fragrant with unique flavor.

Three ingredients of Chinese cabbage: two Jin of Chinese cabbage, four pieces of sugar, five dollars of refined salt, five dollars of vinegar, five dollars of pepper oil, five dollars of shredded onion, one dollar of ginger, three pieces of soy sauce and two dollars of monosodium glutamate. Production method: pick out the rotten leaves of Chinese cabbage, remove the roots and wash them, cut them into pieces three-thirds wide and eight-tenths long with a straight knife, blanch them in boiling water, take them out and dry them, and cut the peppers into filaments for later use; Sprinkle with salt, mix the cabbage well, heat the pepper oil from the pot, and add seasonings such as spicy shredded, shredded onion, shredded ginger, white sweet and sour, soy sauce and monosodium glutamate. Features: red and white, spicy and multi-flavored.

Mixed face-lifting materials: five cucumbers and two new face-lifting pieces of refined salt; San Qian sesame paste; San Qian mustard; San Qian garlic; Five pieces of soy sauce; San Qian specialty vinegar; San Qian sesame oil; There is also a monistic method: first, the good flour is mixed with cold water to make dilute juice (depending on the quality of flour). The ratio of flour to water is 5: 5 (mixed with water), 5: 6 (mixed with water) and so on. Fill one or two thin juice at a time, pour it into a special copper plate (or steel plate), put it into a boiling water pot to turn it into a thin-faced plate with the same thickness, put it into cold water after cooking, and cut it into strips with two-thirds width by changing knives. Then clean the cucumber and shred it with a straight knife, sprinkle with salt and mix well, and pour with sesame sauce, soy sauce, vinegar, mustard, garlic paste and sesame oil. Features: refreshing bones and muscles, delicious in summer.

Dried leek raw materials: dried bean curd with four fragrant leeks, two handfuls of refined salt, eight parts of sugar, five parts of monosodium glutamate and one part of sesame oil. San Qian method: Wash the leek, put it in a boiling pot and scald it slightly, quickly turn it over, scald it for about three seconds, put it in a bamboo basket and take it out, vigorously drain the water, then cut it into one-inch long pieces, put it on a plate, and mix in refined salt and monosodium glutamate while it is hot. In addition, shred the dried coriander, sprinkle it on the chives, and pour in the sesame oil and mix well. Features: The leek is quickly scalded by boiling water, and its texture is slightly crisp and fragrant; Sweet, dry, elastic and refreshing.

Kelp mixed with vermicelli raw materials: water-made kelp with three or two green leaves and three water vermicelli with two vinegar San Qian soy sauce with five money monosodium glutamate with ten grains of refined salt San Qian chopped green onion with two money Jiang Mo with one money sesame oil and one money garlic with three petals mashing method: wash kelp sand, cut it into filaments with a straight knife, soak it in boiling water and remove it; Push the gouache strips into five-inch sections, wash the green leaves and cut them into filaments with a straight knife. Mix the three vegetables in a mixing basin, then add soy sauce, vinegar, refined salt, monosodium glutamate, Jiang Mo, chopped green onion, garlic paste and sesame oil in turn, stir well, and plate. Features: the silk is long and fragrant, and the color is gratifying.