The vermicelli is scalded with boiling water, cut into strips, and mixed with washed and chopped Toona sinensis buds with salt, monosodium glutamate, sugar and sesame oil. This dish is delicious in color and flavor.

Four Treasures Toona sinensis

Toona sinensis is washed, blanched in boiling water, taken out, drained and cut into fine powder; Parching peanuts, peeling, and grinding into pieces; Dried fragrant incense and kai yang are washed with cold water and cut into fine particles. Put Toona sinensis, peanuts, dried citron and kai yang into a dish, add monosodium glutamate, refined salt and sesame oil and mix well.

Tofu mixed with Tofu

Tofu is drained, cut into strips, placed in a basin, sprinkled with refined salt, and marinated for a while to drain the water. Soak the head of Toona sinensis in boiling water, scoop up and drain, then cut it into pieces, sprinkle it on the tofu, and pour sesame oil on it to serve.

Toona sinensis rice

Mix the freshly washed Toona sinensis with proper amount of sesame oil, chicken essence and refined salt, mix with the washed rice, add peeled ginger slices, chopped green onions and garlic, and mix and cook. Cooking according to the normal cooking method has a unique taste.

Toona sinensis mixed with three shreds

Radish and celery are shredded, salted and marinated for a while, and drained. Shredding dried fragrant incense, blanching, removing salt from Toona sinensis, cleaning with cold boiled water, taking out and cutting into pieces, and mixing with shredded radish, shredded celery and dried fragrant incense with sesame oil to obtain a fresh and delicious cold salad.

Toona sinensis garlic juice

Toona sinensis and garlic are mashed together, and then some sesame oil, salt, soy sauce and appropriate amount of cold water are added to make Toona sinensis garlic juice, and a little is added when eating noodles, which has a unique flavor.

Toona roll with bean curd skin

Wash Toona buds, blanch them with boiling water, remove and drain; Mung bean sprouts are also blanched with boiling water and drained; Shred cucumber for use. Break the eggs in a bowl, spread them into pancakes in an oil pan, and then shred them for later use. Spread the bean curd skin flat on the chopping board, code the Toona sinensis, shredded cucumber, mung bean sprouts and shredded egg, then roll it up, compact it, and finally cut the rolled bean curd skin into even small pieces with a knife, put it on a plate and dip it in the noodle sauce for eating. This dish is unique in flavor and rich in nutrition. It is a seasonal delicacy for clearing away heat and toxic materials in spring.

Toona sinensis with crispy skin

Wash Toona sinensis, dry it, marinate it with salt water for about 1-2 minutes, squeeze out the water and sprinkle with a layer of dry starch; Remove the eggs, leave them yellow, add flour, dry starch and appropriate amount of water, and stir them into a paste, then add edible oil and mix well to form a pastry paste; Put peanut oil in the pot. When the oil is 5-6% hot, paste the Toona sinensis one by one, fry it in the pot until golden brown, take it out and put it on a plate. It tastes better when dipped in pepper and salt.

stir-fry Toona sinensis with black bean sauce

wash Toona sinensis and cut it into sections. Heat the oil in the pot, stir-fry the fermented soybean with low fire, pour in the Toona sinensis festival, stir-fry until cooked, and then add monosodium glutamate to adjust the taste. This dish is not served with wine

Toona sinensis rolls with bean curd skin

Wash Toona sinensis buds, blanch them with boiling water, remove and drain; Mung bean sprouts are also blanched with boiling water and drained; Shred cucumber for use. Break the eggs in a bowl, spread them into pancakes in an oil pan, and then shred them for later use. Spread the bean curd skin flat on the chopping board, code the Toona sinensis, shredded cucumber, mung bean sprouts and shredded egg, then roll it up, compact it, and finally cut the rolled bean curd skin into even small pieces with a knife, put it on a plate and dip it in the noodle sauce for eating. This dish is unique in flavor and rich in nutrition. It is a seasonal delicacy for clearing away heat and toxic materials in spring.