Raw materials:

300g Chinese cabbage, 3g salt, 5g vinegar, 2g sugar, 4g soy sauce, 15g pickled pepper, 5g ginger and 3g pepper.

Exercise:

1. Remove the leaves from the cabbage, wash the cabbage core, cut into filaments, blanch with boiling water, add refined salt for 2 hours, then squeeze out the water and put it in a big bowl;

2. Wash pickled peppers and cut into filaments;

3. Peel ginger and cut into filaments;

4. Put vinegar, soy sauce, sugar, shredded red pepper, shredded ginger and pepper into another bowl and mix well, then pour shredded Chinese cabbage, stir slightly and cover for 30 minutes.

2. Hot and sour soup

Raw materials:

Tofu, winter bamboo shoots, mushrooms, fungus, ham (or shredded chicken or pork), eggs, broth, vinegar, soy sauce, cooking wine, pepper, salt, water starch and sesame oil.

Exercise:

1. Wash tofu, dice it, and then blanch it with water. This step can also be omitted. Cut winter bamboo shoots and ham into filaments; Wash mushrooms and auricularia auricula after soaking, and shred; Beat the eggs well and set aside.

2. Pour a proper amount of pepper into a small bowl, and pour vinegar to rinse the pepper for later use.

3. Put the pot on the fire, pour in the stock, change it to clear water if there is no stock, cook it with tofu, then add shredded winter bamboo shoots, shredded mushrooms, shredded ham and shredded fungus, add soy sauce, cooking wine and salt to taste after boiling, and thicken it with water starch.

4. At this time, while stirring with a spoon, pour in the egg liquid. Finally, add the washed pepper and vinegar, pour in sesame oil and turn off the heat. Vinegar must be put in the back, and finally add some chopped coriander or chopped green onion as an ornament.

3. Hot and sour tripe

Raw materials:

100g tripe, seasoning: 50g coriander, 0g vegetable oil 10g sesame oil 1g, monosodium glutamate 1g, pepper 1g, 5g pepper (dried red pepper), 3g onion, 2g ginger, 2g white garlic and ginger.

Exercise:

1. Wash beef venetian blinds, put them in a boiling water pot, add onion, ginger and aniseed, and take them out after cooking;

2. Cool with cold water and cut into filaments;

3. Wash coriander, remove leaves, cut stems into inches, and cut dried peppers into filaments;

4. Heat the wok, pour in 10g vegetable oil, heat it, add garlic slices, shredded chili, shredded onion ginger and shredded venetian blinds, add cooking wine and stir fry for a few times, then add other seasonings, add coriander segments, pour in water starch, drop in clear oil, and take out of the pan and plate.

4. Hot and sour rice noodles

Raw materials:

Sweet potato vermicelli 150g pork bone soup (1 bowl) dried bean 15g peanut 15g bean sprouts 10g snap beans were soaked in four kinds of green leafy vegetables, and 50g minced meat was cooked in the soup.

Ginger Rong 1/2 teaspoons garlic 1/2 teaspoons perfume celery chopped (1 teaspoon) coriander chopped (1 teaspoon) leek chopped (1 teaspoon) soy sauce 1 teaspoon balsamic vinegar 1 teaspoon salt. 4 tsp pepper powder 1/4 tsp chicken essence 1 tsp white pepper 1/4 tsp special oil pepper 1 tsp.

Exercise:

Soup practice; 500g of pig bone, 3 slices of ginger, clear water 12 bowl,

First blanch the pork bones in cold water, then add 12 bowl of clear water and 3 slices of ginger, bring to a boil with high fire, then turn to low heat for about 2 hours, add chopped pork belly and cook for about 20 minutes.

The practice of oil pepper; Put 2 tablespoons of superfine Chili powder into a bowl, add 8 whole pepper particles, heat the oil in the pot and pour it into the bowl (it will bubble when poured). When the bubbles disappear, add 1 tbsp soy sauce, 1 tbsp sesame sauce and 1 tbsp sesame oil and stir well.

1. Soak dried soybeans in cold water for three hours and sweet potato vermicelli in warm water for twenty minutes.

2. Put the cold oil in the pan, add the drained soybeans and fry them until they are crisp, and drain the oil for later use.

3. Cool the oil in the pan, add warm peanuts and fry until crisp, drain the oil, peel and crush for later use.

4. Put 2 tablespoons of superfine Chili powder into a bowl, add 8 whole Chili granules, heat the oil in the pot and pour it into the bowl. After the bubbles disappear, add 1 tablespoon soy sauce, 1 tablespoon sesame sauce and 1 tablespoon sesame oil and mix well.

5. Boil the water in the pot, put the soft sweet potato vermicelli into the boiling water and drain the water.

6. Put 1/3 stock and all seasonings into a bowl and mix well. Add sweet potato vermicelli, then sprinkle with crispy soybeans, chopped flowers, coriander, chives, oil peppers and blanched vegetables. Finally, put soup and minced meat in the bowl.

5. Hot and sour salmon

Raw materials:

200g of Norwegian salmon, half of green and red peppers, 5 dried red peppers, 4 cloves of dried onion 1 g, 4 cloves of garlic, 4 shallots 1 g, 4 mushrooms and Pleurotus eryngii 1 g. Seasoning: 1/4 teaspoon pepper (1g) and 6550 curry powder. 1 tsp dry starch (15g), 2 tablespoons garlic Chili sauce (30g), 2 tablespoons Laoganma lobster sauce (30ml), 2 tablespoons tomato sauce (30g), 1 tsp soy sauce (5ml) and 1/2 tsp salt (3g).

Exercise:

1) Cut the salmon into 3cm wide pieces, put them in a large bowl, add pepper powder, curry powder, cooking wine and dried starch, stir well, and marinate for10min;

2) Pour the oil into the pot. When the oil temperature is 70% hot, put the fish pieces and leave a gap between them, otherwise they will stick together and fry until both sides are golden.

3) Slice the dried onion, slice the garlic and chop the onion. The green pepper is pedicled and seeded, and cut into pieces. Wash Tricholoma and Pleurotus eryngii, and cut into 2mm thick slices;

4) Pour some oil into the pot, add pepper, dried onion slices, garlic slices and chopped green onion, stir-fry mushrooms, add garlic Chili sauce, lobster sauce and tomato sauce, stir-fry until the mushrooms are slightly soft, then pour boiling water, stir-fry salmon pieces, and pour green pepper pieces after 1 min;

5) Stir in soy sauce, salt and sugar, and then pour in water starch. Before cooking, you can order a little more sesame oil to enhance the fragrance and taste, or you can not.

6. In northern herring, garlic is sour and spicy.

Raw materials:

Wild northern lights 300g Hangzhou pepper 3 red peppers 3 dried red peppers 10 millet pepper 10 garlic 3 seasonings: 3 tablespoons of corn starch (45g), 2 tablespoons of Chili sauce (30g), 2 tablespoons of tomato sauce (30g), 1 tablespoon of soy sauce (5ml) and1.

Exercise:

1) Melt the arctic fish to 70% at room temperature (there is still a little ice residue on the shrimp), and stir it evenly with starch for later use. Cut the bell pepper and red pepper into small circles (without removing seeds). Peel and chop garlic (don't use garlic press), pour it into a small bowl, pour water and stir for a few times, then pour water and drain thoroughly.

2) When the pot is hot, pour the oil. When the oil is 80% hot, put the shrimps into the pot one by one with chopsticks, and don't pour them all at once, so as not to form balls. Fry until the surface turns golden brown and take it out. Filter the fried shrimp oil for later use.

3) Pour the fried shrimp oil into the pot, then add the minced garlic, stir-fry over medium heat until golden brown, and serve. Add a little oil, stir-fry persimmon pepper, red pepper and dried red pepper, add Chili sauce and tomato sauce, and add soy sauce and salt. Finally, add the fried shrimps and millet pepper and stir well.

7. Hot and sour fungus

Raw materials:

A cup of tremella soaked in water, a slice of ginger, 1/4 shallots, 2 garlic cloves, 2 teaspoons of soy sauce, 1 teaspoon of vinegar, 1/2 teaspoons of sugar, a little salt and 1 teaspoon of oil pepper.

Exercise:

Blanch the auricularia auricula with boiling water 15 minutes, then take it out and let it cool; Chop up the remaining materials. Stir well, put it in the refrigerator, and take it out before eating (put it in the refrigerator with plastic wrap)

8. Hot and sour cabbage

Raw materials:

250g of Chinese cabbage, 30g of sugar, 5g of vinegar15g, 7g of peanut oil, 2g of salt, 5g of pepper (dried red tip), 5g of onion, 5g of ginger and 5g of white garlic.

Exercise:

1. Remove the old leaves from the cabbage, wash it, cut it into filaments, blanch it with boiling water, air-cool, squeeze out the water, put it in a plate, and mix well with refined salt;

2. Cut the red pepper into filaments for later use;

3. Wash onion, ginger and garlic respectively and shred them;

4. Put oil in the pot, add shredded Chili, stir fry slightly, add shredded onion, shredded ginger and shredded garlic, and stir fry;

5. Add vinegar and sugar until the sweet and sour juice becomes sticky, pour it on the cabbage and stir well.

9. Hot and sour tofu pudding

Raw materials:

250g of soybean, 50ml of gypsum water (edible), 3g of soy sauce, 3g of salt, 5g of vinegar, 5g of Chili oil, 3g of monosodium glutamate, 50g of cooked soybean, 0/0g of salted bean sprouts10g of chopped green onion10g.

Exercise:

1. Soak the high-quality soybeans in warm water for 4 hours, then grind them into pulp with a soymilk machine, filter the bean dregs, add 1 liter of clear water to boil, and then turn off the heat or low heat; Buffer the cooked soybean milk with gypsum water, and stir while rushing; Coagulate soybean milk into tofu; Finally, let stand for more than 30 minutes.

2. Take 6 small bowls, add soy sauce, vinegar, Chili oil and monosodium glutamate to make flavor juice, then scoop in the cooked tofu and sprinkle with bean sprouts, cooked soybeans and chopped green onion.