Old Vinegar Peanuts

Main ingredients: peanuts Accessories: lettuce, dried sesame, original balsamic vinegar, sugar, sesame oil, soy sauce, small peppers

Method: 1. Fry the peanuts until cooked.

2. Wash and shred the lettuce, dice the dried fragrant lettuce, and mince the green onions.

3. Take a container, add balsamic vinegar, sugar, sesame oil, soy sauce, and green onions and mix thoroughly to make a juice. Set aside.

4. Take a trumpet-shaped bowl, put shredded lettuce and dried fragrant dices on the bottom, put fried peanuts on it, pour in the prepared juice, mix well and serve.

Cold fungus skin

Ingredients: bean skin, celery, fungus, 1 carrot, 1 spoon minced garlic, 1 shallot Accessories: 30ML oil, 15ML soy sauce, mature vinegar 30ML, 10g sugar, salt, chili oil

Method:

1. Soak fungus in water for 1 hour, clean and tear into small florets, peel and shred carrots, wash celery Cut into sections and shred the tofu skin.

2. Blanch the fungus, bean skin, celery segments and carrot shreds in water. When the water boils, remove them and put them in a bowl.

3. Heat oil in a wok, sauté shallot slices and minced ginger and garlic until fragrant, add soy sauce, sugar, vinegar and chili oil and mix well.

4. Pour the sauce into the tofu skin, fungus, celery and carrot shreds, add sesame oil and mix well.

Cucumber mixed with fungus

Ingredients: 30 grams of black fungus, 1 cucumber, 1/2 red pepper, 2 cloves of garlic, 2 slices of ginger, 1/2 teaspoon of salt, 1/2 tablespoon light soy sauce, 1/2 tablespoon balsamic vinegar, 1/2 teaspoon sesame oil, 1/2 tablespoon olive oil, 1/2 teaspoon sugar, 1/4 teaspoon chicken essence

Method:

1. Soak the black fungus in cold water for about 2 hours until it is soaked;

2. Then tear it into small pieces by hand;

3. Boil the water and cut it into pieces. Blanch the fungus until the water boils again, take out the cool boiled water and drain it for later use;

4. Cut the red pepper into small pieces, and mince the ginger and garlic;

5. Wash the skin of the cucumber and peel it with a knife. You can also peel it all. I do this for eyesight, and then cut it into small pieces;

6. Put all the ingredients into a bowl;

7. Add seasonings, mix well, and serve.

Spicy cold lotus root slices

1. Boil a pot of water and blanch the lotus roots in the boiling water, not too long, otherwise they will not be crispy;

2 , take out the lotus root, drain the water, put it in a bowl, add onions, ginger, garlic, chili powder, Sichuan pepper powder, and salt;

3. Heat the oil, pour it on top, and add the oil. The amount can be larger, and the seasoning must be poured thoroughly;

4. Add sugar, light soy sauce and vinegar;

5. Mix well.

Cucumber mixed with vermicelli

Ingredients: 2 small bundles of vermicelli, 1 cucumber, 2 slices of ginger, 2 cloves of garlic, 1 spoon of soy sauce, 1 spoon of white vinegar, 1 spoon of sesame oil, pepper oil 1 spoon, 1 spoon of chili oil, 1 spoon of sugar

Method:

1. Soak the dried vermicelli in water in advance, wash and set aside;

2. After washing the cucumber, cut it into thin strips and set aside;

3. Pour water into the pot and bring to a boil, put the vermicelli into the pot and cook;

4. Cooked Take out the vermicelli and let it cool and boil;

5. Wash the ginger and garlic and mince it. Add an appropriate amount of chopped ginger and garlic and boil it and soak it for a few minutes;

6. Then Add an appropriate amount of soy sauce, white vinegar, sesame oil, Sichuan pepper oil, cooked oil chili pepper, and sugar, and stir evenly;

7. Drain the water from the vermicelli and stir in cucumber shreds;

8. Pour the seasoning into the vermicelli and stir evenly.

Cold kelp shreds

Ingredients: 50 grams of kelp shreds, 50 grams of carrots, coriander, garlic, balsamic vinegar, light soy sauce, sugar, salt, vegetable oil, dried chili

Method:

1. Soak the kelp shreds in water for 1 hour in advance. Wash the carrots and cut them into shreds. Wash the coriander and cut it into inches. Peel the garlic, chop it into pieces and put it into a small bowl. , add light soy sauce, balsamic vinegar, sugar and salt.

2. Pour water into the pot, bring to a boil, blanch the kelp shreds and carrot shreds, take them out and put them in cold water to cool down, then take them out and drain them.

3. Heat oil in another pot and sauté the chili until fragrant. Add the chili oil to the garlic while it is hot. Pour the seasoning into shredded kelp and carrot, add coriander and mix well.

Red oil pig ears

Ingredients: cooked pig ears Ingredients: green and red pepper, red oil, balsamic vinegar, light soy sauce, white sugar, cooked sesame seeds.

Method:

1. Remove the fatty part from the cooked pig ear slices and cut into thin strips.

2. Wash the green and red peppers and cut them into thin strips and set aside.

3. Put the pig ear strips and green and red pepper shreds into a small basin, and pour in a spoonful of light soy sauce.

4. One tablespoon of balsamic vinegar and mix well.

5. One tablespoon of sugar, mix well to enhance the freshness.

6. Add a spoonful of homemade red oil to make the taste richer. Finally, sprinkle some cooked sesame seeds and serve!

Colorful big peel

Ingredients: 2 pieces of peel, 1 cucumber, 1 carrot, 2 eggs, fungus, lean meat. Seasoning: light soy sauce, Salt, sugar, chicken essence, cooked sesame seeds, minced garlic, minced coriander, mature vinegar or clear vinegar

Method:

1. Cut the lean meat into shreds and apply a small amount of wet starch.

2. Heat the wok and pour oil. When the oil is hot, add the shredded pork and stir-fry until the shredded pork turns white.

3. Add sesame seeds and stir-fry until fragrant.

4. Add light soy sauce, salt, sugar and chicken essence in turn and bring to a boil over high heat, turn off the heat and let cool until set aside. (If you like spicy food, you can add some dried red chili pepper)

Xingyou cowpea

Ingredients;

Cowpea, small pepper, ginger, garlic, sesame oil, sugar , light soy sauce, balsamic vinegar.

Method:

1. Remove the old stems of cowpeas and cut them into small sections. Cut the small peppers into sections. After the water is boiled, pour in the cowpea segments and pepper segments, add a little corn oil, Blanch with salt for about 3-4 minutes;

2. Chop ginger and garlic into fine paste, add appropriate amount of sugar, light soy sauce, and balsamic vinegar, heat 1 tablespoon of sesame oil and pour it into a bowl to become seasoning ;

3. Take out the blanched cowpeas, soak them in ice water and cool them thoroughly, then take them out and drain them thoroughly;

4. Combine the seasonings, cowpeas, Chili and mix well.

Intimate tips:

1. It is better to choose cowpeas that are solid when pinched. The ones that are white in color and vacuous are too old and not crispy, so they are not suitable for cold dishes;

2. When blanching cowpeas, add a little clear oil and salt, blanch them and soak them in ice water to keep the cowpeas beautiful green;

3. The taste of seasonings can be adjusted freely, but be sure to use sesame oil, and it must be heated, which can partially remove the disharmonious smell of garlic;

4. When making any cold dish, the water must be fully drained, and it is best to mix it and eat it now, do not put it in a garnish Leave overnight.

Bitter melon mixed with shrimps

Ingredients: 2 bitter melons, 200 grams of fresh shrimps Seasonings: 3 cloves of garlic, 20 peppercorns, cooking wine, white pepper, salt, sugar, and appropriate amount of rice vinegar

Method:

1. Peel the heads and skin of the fresh shrimps, peel the shrimps, remove the shrimp lines, and marinate with cooking wine and white pepper for ten minutes.

2. Blanch it in boiling water, take it out when it changes color, cool it in boiling water, take it out and drain it and set aside. Cut the bitter melon in half.

3. Use a spoon to scoop out the inner flesh, cut into thin slices, blanch in boiling water for a while, take out and let cool.

4. Flatten the garlic and chop into small pieces. Mix the blanched shrimp, bitter melon and minced garlic. Add salt, sugar and rice vinegar and mix well.

5. Heat a vegetable oil pan, fry the Sichuan peppercorns over low heat until fragrant, remove the Sichuan peppercorns, pour the Sichuan peppercorn oil onto the mixed bitter melon and shrimps while it is still hot, and mix well.