1, dried bamboo shoots
Ingredients: spring bamboo shoots 1 piece, carrots 1 root, 3 pieces of Lentinus edodes, and appropriate amount of green beans. Douban, ginger, onion, salt, chicken essence, wet starch, cooking wine and sugar.
Practice:
(1) First, cut mushrooms and carrots into dices and blanch them with green beans in boiling water.
(2) Then stir-fry the watercress in a pot to reveal red oil, then boil the sauce with onion and ginger, stir-fry the main ingredients in the fried red oil, add salt, add onion and Jiang Shui, order some cooking wine and soup, and finally thicken it with wet starch.
2, leek silver teeth
Ingredients: 400 grams of mung bean sprouts and 75 grams of leeks. Shrimp skin, vegetable oil, vinegar, refined salt and monosodium glutamate.
Practice:
① Wash the leek and cut it into 3 cm long sections; Remove the roots of mung bean sprouts and wash them; Wash the shrimp skin and set aside.
② Heat the wok, pour in vegetable oil, heat it, add shrimp skin and saute until fragrant, add leek and bean sprouts, stir fry a few times, cook vinegar, add refined salt and monosodium glutamate, and stir fry quickly until cooked.
3. Stir-fried kidney flowers
Ingredients: 200 grams of fresh mushrooms, 50 grams of fresh bamboo shoots and 25 grams of green vegetables. Salt, cooking wine, soy sauce, sugar, monosodium glutamate, dry starch, wet starch, sesame oil.
Practice:
(1) the mushrooms are pedicled and washed, and a flower knife is cut on the front with an oblique knife, and dried starch is thrown on.
(2) cutting the bamboo shoots into rotary blocks; Put the cooking wine, soy sauce, sugar, refined salt, monosodium glutamate and wet starch into a bowl, and make it into a sauce for later use.
(3) put the wok on the fire, heat it and oil it. When it is 50% hot, pour in the mushrooms and scatter them. Immediately pour in the colander to drain the oil, and make the kidney flower.
(4) Leave oil15g in the original pot, stir-fry the bamboo shoots and Chinese cabbage in the pot, add the "kidney flower", stir the wok, pour in the prepared thicken juice, pour in sesame oil, and serve.
4. Stir-fried cucumber with green persimmon pepper
Ingredients: 250g cucumber, 200g green persimmon pepper, shallot 1 root. Clear oil, refined salt, flour paste, soy sauce and monosodium glutamate.
Practice:
(1) removing pedicels and seeds from green persimmon pepper, cleaning and slicing; Cleaning cucumber and cutting into oblique slices; Wash and chop the onion.
② Scald the green persimmon pepper with boiling water, remove and drain.
(3) set the pot on fire, pour a little clear oil after the pot is hot. When the oil is hot, pour in the green persimmon pepper, then pour in the noodle sauce and chopped green onion, stir-fry for a while, pour in the cucumber slices, add a little salt, cook soy sauce, add an appropriate amount of monosodium glutamate, stir-fry and take out the pot.
5, cold celery kelp shrimp
Ingredients: kelp, celery and shrimp. A little soy sauce, vinegar, salt, sugar and shredded ginger.
Practice:
(1) soak kelp for 30 minutes, wash, cook, cut into small pieces, wash celery, obliquely cut thin slices, and blanch in salted boiling water; Remove the sand line from the shrimp, wash it, put it in salted boiling water and cook it until it turns into a beautiful coral color. Take out the clean water and take a shower.
2 Add soy sauce, vinegar, salt, sugar and shredded ginger and mix well to taste. Adjust the taste according to your own taste.
6. Xuecai Tofu Soup
Ingredients: 200g tofu, potherb mustard100g. Salt, chopped green onion, monosodium glutamate.
Practice:
(1) blanch the tofu in boiling water and cut it into cubes 1 cm square. Wash and dice the potherb.
(2) Bring the fire to a boil. Stir-fry the chopped green onion until it is fragrant, and then add some water.
(3) After the water boils, add potherb mustard and diced tofu, simmer for 15 minutes, and add refined salt and monosodium glutamate to serve.