Ingredients: a catty of onion, three green peppers, three soy sauces, San Qian mature vinegar, San Qian refined salt, five cents and three cents of sesame oil.

Method: peel off the old skin of onion, wash it, cut it into pieces with a straight knife, and then cut it into thick silk or small pieces; Pepper is shredded with a straight knife and put into a plate, then mixed with refined salt, soy sauce and aged vinegar, and finally dripped with sesame oil and stirred evenly.

Features: fresh and crisp, hot and sour.

Step 2 mix cabbage

Ingredients: cabbage, half a catty, soy sauce, five cents, sesame oil, five cents, sugar, one dollar, salt and two cents.

Method: Peel the cabbage, wash it, and cut it into pieces one inch long and half an inch wide with a straight knife. Blanch in boiling water for two or three minutes and pick it up. Don't overdo it. Drain and put in a bowl. Add soy sauce, sesame oil, sugar and salt and stir. In addition, you can also add dried shrimps, dried fragrant peppers and shredded green and red peppers, and add vinegar to make sweet and sour cabbage.

Features: sweet, salty and crisp, with wine and dishes.

Step 3 mix mung bean sprouts

Ingredients: mung bean sprouts, two catties of cucumber, two ounces of salt, five dollars of shredded onion, two dollars of ginger, two dollars of vinegar, five dollars of sesame oil and one dollar.

Methods: remove impurities from mung bean sprouts, wash them, blanch them in a boiling water pot (be careful not to blanch them too much), and remove them to control water; Wash the cucumber, cut it into pieces with a straight knife, then cut it into filaments, sprinkle with salt, add shredded onion and ginger, mix well, and finally pour vinegar and sesame oil. For example, add soaked dried bean sprouts and vermicelli to make mung bean sprouts mixed with three shreds.

Features: fresh, delicious and nutritious.

4, sesame sauce mixed with beans

Ingredients: fresh beans, five ounces of sesame paste, two ounces of refined salt, five dollars of monosodium glutamate, ten grains of pepper oil and five dollars of Jiang Mo San Qian.

Methods: The beans were cramped, broken, washed, boiled in boiling water pot, then soaked in cold water, fished out and put in a stirring plate. Stir sesame paste with cold boiled water, heat pepper oil, add refined salt, monosodium glutamate and Jiang Mo, pour on beans, and mix well to serve.

Features: green color and delicious taste.

5. Spiced peanuts

Ingredients: peanuts, a catty of salt, one or two peppers, one yuan of aniseed, one yuan of cardamom and half a yuan of ginger.

Method: Wash the peanuts, soak them in warm water for about two hours, add about two or three kilograms of water to the pot, light them, add salt, pepper, aniseed, cardamom and ginger, put them into the pot and cook them, then pour the soup into the pot and take it out when eating. Features: Five flavors are rich, suitable for drinking and eating.

Step 6 mix all kinds of food

Ingredients: vermicelli, three-cooked pork, one-cooked chicken, one-cooked ham, one-cooked boiled water, five-money eggs, two spinach hearts, three soy sauce, eight-money mushrooms, San Qian vinegar, San Qian sesame oil, one-money mustard sauce, two-money monosodium glutamate and ten tablets.

Method: First, chop the vermicelli into five-inch long sections, put it in boiling water until the center is not hard, take it out and soak it in cold water, drain the water and put it around the plate; Spinach heart is cut into inches with a straight knife; Open the blade of the mushroom slice and blanch it with boiling water for later use; Heat the frying spoon on the fire, open the egg and pour in the thick egg skin, uncover the egg skin and cut it into two inches long and one minute wide silk; Pork, chicken and ham are cut into one-minute thick and one-inch long silk with a straight knife. Put all kinds of raw materials in the middle of the vermicelli plate in neat colors, and sprinkle dried seaweed on the vermicelli. Finally, mix soy sauce, vinegar, sesame oil, mustard sauce and monosodium glutamate into juice in a bowl and pour it in when eating.

Features: bright color and unique flavor.

7. Three-silk celery

Ingredients: tender celery, a catty of salt, five parts of water-soaked mushrooms, one or two parts of sugar, five parts of clean bamboo shoots, one or two parts of monosodium glutamate, one part of spiced dried sesame oil, and two parts of San Qian and Jiang Mo.

Method: 1) Wash celery, remove leaves, cut roots, put it in a boiling water pot, pick it up when the water returns, drain it, cut it into one-inch long pieces, add salt and mix well, and put it on a plate.

2) Cut Lentinus edodes, bamboo shoots and dried citron into filaments, blanch in a water pot, scoop up and drain, sprinkle 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.

8, green pepper mixed with dried silk

Ingredients: five ounces of fragrant green pepper, three pieces of sesame oil, one piece of sugar, one piece of refined salt and ten pieces 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.

9.stewed cauliflower

Ingredients: cauliflower, 2 kg of refined salt, 5 yuan of pepper oil, 5 yuan of chopped green onion, ginger 1 yuan, 2 yuan.

Method: Remove the roots of cauliflower, wash it, break the petals, cut it into eight pieces with a straight knife, blanch it in boiling water, then take it out and dry it, sprinkle with refined salt, finally add onion and ginger, and heat the pepper oil to serve.

Features: delicious taste, fresh shape, suitable for wine and rice.

10, celery

Ingredients: fresh celery, five taels per catty, two taels of Jiang Mo, five taels of refined salt, ten grains of monosodium glutamate, five taels of pepper oil and two taels of aged vinegar.

Method: Remove the leaves and roots from fresh celery, wash it, cut it into eight long sections with a straight knife (the thick roots can be divided into two), cook it in a boiling water pot, take it out, rinse it with cold water, and then control it to dry. Then, mix the refined salt, monosodium glutamate and mature vinegar, put it in Jiang Mo, and pour in the heated pepper oil to taste.

Features: Rich in nutrition and rich in fragrance.

1 1, spicy three silk

Ingredients: a catty of lettuce, cucumber, five ounces of salt, five dollars of red pepper, two ounces of onion, one dollar of ginger, three slices of vinegar, two dollars and five dollars of pepper oil.

Method: Peel and wash lettuce, and cut it into shreds 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.

12, Sanwei Cucumber

Ingredients: cucumber, 2 Jin, five peppers, four salt, five cents, white sugar, San Qian vinegar, five cents, onion, one dollar, ginger, two dollars, soy sauce, two dollars, pepper oil, five dollars.

Method: Wash the cucumber and remove the pulp, 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.

13, Xuanzang

Ingredients: fresh rape, 2 kg of refined salt, 5 yuan of pepper oil, 5 yuan of ginger, 3 onions, 1 money.

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 and dry them, mix with salt, sprinkle with shredded onion and Jiang Mo, and heat them with pepper oil.

Features: bright green and crisp, suitable for noodle rice.

14, fermented bean sprouts

Ingredients: mung bean sprouts, two Jin of salt, five yuan of pepper oil, five yuan of shredded onion, one yuan of ginger, three pieces of coriander and two vinegar San Qian.

Method: Clean the mung bean sprouts, soak them in boiling water, take them out to dry, sprinkle with salt, vinegar and cabbage leaves, and mix well to serve. Finally, add onion, ginger and coriander, and add pepper oil.

Features: crispy and delicious, simple to make.

15, stir-fry spicy cabbage

Ingredients: Chinese cabbage, 2 kg dried pepper, 4 ginger, San Qian sugar, 2 yuan soy sauce, 5 yuan sesame oil, 5 yuan refined salt and 8 yuan.

Method: Peel off the outer layer of Chinese cabbage, wash it, cut it into three thick strips with a straight knife, add salt and mix well, take it out after pickling, rinse it with cold boiled water, dry it, 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.

16, pepper cucumber

Ingredients: 2 kg of fresh cucumber, 2 kg of red pepper, 4 grains of refined salt, 5 RMB of pepper oil, 5 RMB of soy sauce, 5 RMB of onion 1 RMB, 3 RMB of sugar, 2 RMB of aged vinegar and San Qian.

Method: Wash cucumber, cut it into two pieces with a knife to remove pulp, cut it into eight long pieces 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.

27, Xuan kelp silk

Ingredients: 1 catty of kelp, 5 ounces of salt, 5 dollars of pepper oil, 5 dollars of green vegetables, 3 pieces of vinegar, 1 dollar of shredded San Qian onion and 1 dollar of ginger.

Method: Wash kelp, cut it into filaments, blanch it in boiling water, take it out and dry it, sprinkle with refined salt and shredded vegetables, mix well and serve. Finally, add minced onion and ginger, drizzle with vinegar and pepper oil, and heat.

Features: Silk is long and fragrant with unique flavor.

18, Sanwei Cabbage

Ingredients: Chinese cabbage, 2 kg of red pepper, 4 white sugar, 5 yuan of refined salt, 5 yuan of vinegar, 5 yuan of pepper oil, 5 yuan of shredded onion, 1 ginger, 3 pieces of soy sauce, 2 yuan of monosodium glutamate, 10 piece.

Method: pick out the rotten leaves on the yellow side of Chinese cabbage, remove the roots, wash them, cut them into pieces three wide and eight 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.

19, mixed face lift

Ingredients: five slices of cucumber salt, San Qian sesame sauce, San Qian mustard, San Qian garlic, five cloves of mud soy sauce, San Qian special vinegar, San Qian sesame oil and one dollar.

Method: First, mix the good flour with cold water to make a thin 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, cook it, put it into cold water, 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.

20, leek mixed with dried silk

Ingredients: leek, four-spice tofu, two refined salts, eight-sugar, five-monosodium glutamate, one-sesame oil and San Qian.

Method: Wash leek, blanch it slightly in boiling water, quickly turn it over, blanch it for about three seconds, put it in a bamboo basket, 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.

2 1, kelp mixed with vermicelli

Ingredients: laver, kelp, three green leaves, vermicelli, two handfuls of vinegar, San Qian soy sauce, five coins, monosodium glutamate, ten grains of refined salt, San Qian chopped green onion, two coins, ginger oil, one coin, garlic and three petals.

Method: wash kelp and sand, cut into filaments with a straight knife, soak them in boiling water and take them out; 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.