Before the main course is served, everyone is accustomed to eat some gazpacho, a few exquisite gazpacho can not only show the first glimpse of the host's level of cooking, but also tends to make the dining person's appetite, appetite. Here is a selection of 48 very good food gazpacho.

1, cold cuttlefish shredded

Ingredients: 500 grams of fresh cuttlefish, 1 red chili, 1 green chili, 1 shallot, 1 small piece of ginger

Seasoning: 2 tbsp sesame oil, 2 tbsp soy sauce, 1 tbsp wine, 1 tbsp salt, 1 tbsp sugar, 1/2 tsp monosodium glutamate

Practice: 1, cuttlefish to remove the bones, viscera, eyes, thick ink skin Wash;

2, green onion washed and cut into pieces; fresh ginger washed, cut into thin slices; green and red chili pepper shredded standby;

3, to the pot to add a moderate amount of water, boiling, and then the cleaned cuttlefish into the boiling water (while adding wine, ginger, green onion segments). Boil through the cuttlefish out, drain, cool;

4, the cooled cuttlefish cut into thin shreds, put into the plate, add refined salt, sugar, soy sauce marinade for 10 minutes, and finally add monosodium glutamate, sesame oil, and chili pepper, mix well and can be eaten.

Chef's tip: Boil the cuttlefish quickly to avoid hardening the meat.

2, clams with spinach

Ingredients: 250 grams of clams, 250 grams of spinach, 1 small piece of ginger, 4 cloves of garlic

Seasonings: 2 tsp sesame oil, 1 tsp balsamic vinegar, 1 tsp refined salt, 1/2 tsp monosodium glutamate

Practice: 1, the clams boiled to take the meat, ginger, garlic, cleaned and chopped;

2, spinach, choose to wash, blanch! Cool, drain and cut into sections;

3, the clams, spinach, salt, vinegar, monosodium glutamate, sesame oil, ginger, garlic, mix well, plate can be.

Characteristics: flavorful, fresh and refreshing

Chef a little bit: mixing can be mixed with clams and then mixed with spinach, and then mixed together.

3, oil splash conch piece

Ingredients: 500 grams of conch, 3 cloves of garlic, 1 shallot, 1 small piece of ginger, 1 cilantro

Seasoning: 10 grams of peanut oil, 2 tsp of oil, 2 tsp of soy sauce, 1 tsp of vinegar, 1 tsp of salt, 1/2 tsp of monosodium glutamate

Practice: 1, the conch will be broken into the meat, washed with vinegar to remove the mucus, a knife will conch Sliced into thin skin, blanched in boiling water, put into a plate. Cilantro washed and cut into segments;

2, first part of the onion, ginger and garlic washed and cut into pieces, with oil, soy sauce into a sauce; and then the remaining green onions and ginger cut into julienne spare;

3, will be adjusted in the sauce poured on the snail slices, sprinkled with cilantro segments and shredded green onions, ginger, pouring hot oil can be.

Characteristics: tender meat, rich flavor

Chef a little bit: this dish is hot and cold can eat. Conch meat must be blanched quickly, otherwise the meat will become old.

4, cold clams

Ingredients: 600 grams of clams, 1 red pepper, 1 shallot, 3 cloves of garlic, 1 small piece of ginger

Seasoning: 2 tbsp soy sauce, 1 tbsp cooking wine, 1 tbsp refined salt, 1 tbsp sugar, 1/2 tsp monosodium glutamate

Methods: 1, the clams in salt water, spit out the sand and then washed with water;

2, garlic and ginger washed with water;

2.

3, add half a pot of water into the pot, put the clams, and cook on low heat until the mouth of the clams is slightly open, then use chopsticks to clip out;

4, add the rice on the sugar, soy sauce, minced garlic, scallions, and red pepper and mix well.

Chef's tip: put it in the refrigerator and then eat it, taste better; when cooking clams with water, first open the mouth of the clams to clip out first, so as not to harden the meat for a long time

5, double-ported fish fillets

Ingredients: 500 grams of grass carp, 1 red pepper, pickled peppers, pickled carrots, ginger, 1 small piece of parsley

Seasoning: sesame oil 2 tsp. / 2 tbsp, 1 tsp balsamic vinegar, 1 tsp salt, 1/2 tsp monosodium glutamate (MSG)

Method: 1, pickled radish, pickled peppers, chili peppers, washed and diced, evenly cushioned in the bottom of the plate;

2, ginger washed and chopped with salt, vinegar, soak for a few moments, with broth, MSG, balsamic oil into the ginger; cilantro cut into segments for spare parts;

3, will be slaughtered and washed, cut the fish into slices, and placed in boiling water to blanch.

Chef a little bit: fish sliced with cool water after soaking for a while, the taste will be better.

6, three shredded fish skin

Ingredients: 400 grams of fish skin in the water, 1 red chili pepper, 1 green chili pepper, 1 yellow chili pepper, 1 clove of garlic

Seasoning: 2 tbsp sesame oil, mustard oil, 1 tbsp cooking wine, 1 tsp pepper, 1 tsp salt, 1/2 tsp monosodium glutamate

Practice: 1, fish skin, chili pepper cleaned and cut into julienne strips; garlic cleaned and cut into slices; Cilantro cleaned and cut into pieces;

2, play in the fish skin shredded, garlic slices, shredded chili, add all the seasonings and mix well, plate can be.

Chef a little pass: pay attention to identify when buying, do not use alkali hair of the fish skin. Alkali hair of the fish skin bright color, water content hit, elasticity is small, easy to burn water, and bad taste, there is a taste of alkali.

7, old vinegar jellyfish

Ingredients: 400 grams of jellyfish, 3 cloves of garlic

Seasoning: 2 tbsp sesame oil, 1 tbsp cooking wine, 1 tbsp balsamic vinegar, 1 tsp refined salt, 1 tsp sugar, 1/2 tsp monosodium glutamate

Method: 1, the jellyfish cleaned slices, put into the boiling water a little scalded, drained, cooled; garlic chopped;

2.

Chef's tip: After the jellyfish is mixed, put it in the refrigerator and then eat it, it tastes better.

8, spicy shrimp

Ingredients: 200 grams of shrimp, 5 green chili peppers, scallions 1, ginger 1 small

Seasoning: 3 tsp sesame oil, 2 tsp salt, 1 tsp monosodium glutamate

Practice: 1, wash the chili peppers, cut into small diamond-shaped slices, blanch in boiling water and let cool;

2, shrimp peel impurities and wash, wash scallions, ginger Chopped;

3, shrimp, chili, minced scallions, minced ginger, salt, monosodium glutamate, sesame oil, mix well, plate can be.

Chef a little bit: you can first fry the shrimp or stir-fried before mixing.

9, shrimp mixed with cowpeas

Ingredients: 200 grams of young cowpeas, 50 grams of shrimp, 1 red chili, 1 yellow chili, 1 scallion, 1 small piece of ginger

Seasoning: 2 tsp sesame oil, 1 tsp balsamic vinegar, 1 tsp refined salt, 1/2 tsp monosodium glutamate

Practice: 1, the cowpeas cleaned and cut into segments, using the boiling water Chorro through the water to drain the water on a plate; green onions,

1, wash and cut the cowpeas with boiling water, drain and plate; green onion, ginger and chopped; red and yellow chili pepper shredded;

2, shrimp rinsed, drained, placed on the cowpeas, and then put on the green onion, ginger, seasonings, mix well, drizzle sesame oil that is ready.

Chef a little bit: shrimp skin drained water, frying with oil before mixing can also be.

10, cold three fresh

Ingredients: 100 grams of sea cucumber, 100 grams of shrimp, 100 grams of cooked chicken breast, 1 red chili pepper, yellow chili pepper 1

Seasoning: 2 tbsp sesame oil, 2 tbsp soy sauce, 1 tsp balsamic vinegar, 1 tsp refined salt, 1/2 tsp monosodium glutamate

Practice: 1, shrimp cleaned and sliced; chili pepper cleaned and cut into pieces; water Sea cucumber, cooked chicken were cut into various shapes;

2, shrimp slices, sea cucumber slices were blanched in boiling water, control the water, and chicken and chili pepper slices together on a plate;

3, all the seasonings into a flavorful sauce, poured over the shrimp slices, sea cucumber slices, chili pepper slices and chicken slices, mix well to be ready.

Chef's tip: Don't buy sea cucumbers with alkali hair when purchasing. Sea cucumbers with alkali hair are more oily than those with water hair, have a high water content, are less elastic, are easily broken, and have an alkali flavor after being burned.

11, salt water mouth strips

Ingredients: 600 grams of pork mouth strips, 1 green onion, 1 small piece of ginger, moderate pepper, moderate spices

Seasoning: 1/2 tsp. cooking wine, 4 tsp. refined salt, 1 tsp. monosodium glutamate

Method: 1, the mouth strips cleaned up, put into the boiling water in the soup cook for 5 minutes and then take out, scrape off the outer skin with a knife and the tongue, wash;

2, put the mouth strips clean, put into the boiling water in the soup cook for 5 minutes and then remove, use a knife to scrape off the outer skin and tongue, wash;

2, will be cleaned, longitudinal four open, and then cut into 2-inch-long segments; fresh ginger washed and sliced;

3, the mouth of the strip into the boiling water to cook for 10 minutes, add ginger, green onion segments, cooking wine, peppercorns, dashi, refined salt and monosodium glutamate, change to a small fire to cook;

4, cook to be able to poke the mouth of the strip with chopsticks, fish out to cool, cut into thin slices of disk can be.

Chef a little bit through: such as the mouth of the strip mixed into spicy flavor, but also a different flavor.

12, soy sauce beef

Ingredients: 1000 grams of beef tendon meat, 1 red pepper, 1 scallion, 1 piece of ginger, 1 cilantro, peppercorns, seasonings moderate, cinnamon moderate

Seasoning: soy sauce 1/2 tbsp, cooking wine 1 1/2 tbsp, 3 tbsp soy sauce, 4 tbsp salt, sugar 1/2 tbsp

Practice: 1, the scallion after cleaning and cutting, ginger peeled and patted. After cutting the segment, ginger peeled and patted loose; red pepper washed and cut into julienne strips; Cai washed and cut into segments;

2, wash the meat and put it into a pot of cool water, boil the blood water over high heat, fish it out, and drain the water;

3, put the meat into a pot, heat the water until it doesn't exceed the surface of the meat, put in the soy sauce, soy sauce, salt, sugar, cooking wine, scallion segments, ginger, peppercorns, dai maio, and cinnamon, and cook it for half an hour over high heat, and then switch to a low heat. Stew for more than 2 hours;

4, fish out the beef tendon meat, drained and cooled, then cut into thin slices on the plate, and finally sprinkled with chili peppers and cilantro can be.

Chef a little pass: cut beef tendon meat should be against the direction of the meat fiber, so that the cut out of the meat will eat more tender.

13, cold tripe

Ingredients: 500 grams of tripe, red pepper 1, 1 onion, ginger 1, seasoning

Seasoning: 2 tbsp sesame oil, soy sauce 2 tbsp, 1/2 tbsp cooking wine, 1 tsp salt, 1 tsp sugar

Practice: 1, green onion cleaned and cut into sections; red pepper cleaned and sliced; tripe cleaned, put into boiling water soup Cook for 5 minutes, fish out and scrape off the grease;

2, the tripe, cooking wine, dashi, scallions, ginger with the boiling water, cook until the tripe is cooked, to be cooled and sliced to plate;

3, before serving the red pepper and the rest of the scallion shredded, sprinkled in the tripe on the top, drizzled with well-adjusted soy sauce, salt, sugar, sesame oil can be.

Chef a little bit: tripe should not be overcooked, there is enough toughness taste will be better.

14, spicy tripe

Ingredients: 500 grams of pork belly, 1 red chili, 1 green chili, 1 scallion, ginger 1 piece, pepper, pepper moderate, moderate amount of seasoning, moderate amount of dried chili

Seasoning: 1 tsp sesame oil, 1/2 tbsp wine, 1 tsp balsamic vinegar, 1 tsp salt, 1/2 tsp monosodium glutamate

Directions: 1, scallions washed and cut into sections; Ginger washed, partially peeled and patted loose, partially chopped spare; pork belly repeatedly washed with water; clean, red pepper washed and shredded;

2, boiling water, blanch the pork belly, white when fishing scrape clean, remove the grease;

3, clean the pot, and then add the water to boil, add the pork belly, scallion segments, ginger, chili peppers, peppercorns, cooking wine, large fire after the boil skimmed off the froth and changed to a Small fire to cook;

4, about 1 hour after taking out the pork belly to cool, cut into shredded plate, and then into the chili pepper;

5, will be salt, monosodium glutamate, vinegar, sesame oil mix, dripping in the belly and chili pepper on the silk, sprinkle ginger can be.

Chef a little bit: be sure to wash off the pork belly stench, otherwise it will affect the flavor.

15, husband and wife lung slices

Ingredients: 250 grams of beef mince, 250 grams of beef, 10 grams of salt-crusted peanut kernels, 1 shallot, pepper, cinnamon, spices, dried chili pepper

Seasoning: chili oil 1 tsp, soy sauce 1 tsp, 1/2 tbsp cooking wine, pepper powder, sesame seed powder, 4 tsp salt, 1/2 tsp MSG

Seasonings: chili oil 1 tsp, soy sauce 1 tsp, cooking wine, pepper, sesame seed powder, 4 tsp salt, MSG 1/2 tsp

Seasoning: chili oil, soy sauce 1 tsp, cooking wine 1/2 tsp, salt, MSG 1/2 tsp salt

Method: 1, clean and chop the scallions; wash the beef, beef mixed into the boiling water to clean the blood after fishing;

2, clean the pot, put the beef, beef mixed, add peppercorns, cinnamon, dashi, chili peppers, salt, cooking wine, and then add water, with a large fire boil, about 30 minutes after the change to a small fire to cook;

3, cook until the beef mixed cooked and not rotten, the first cooked first fish out, to cool down! To be used; will be monosodium glutamate, chili oil, soy sauce, pepper into a bowl of flavored sauce; will be cooked peanuts pat crushed to be used;

4, and then cooled beef, beef mixed cut into thin slices and mixed together, drizzled with seasoned flavor sauce mixing evenly on the plate, sprinkled with minced scallions, sesame seeds, peanut kernels can be minced.

Chef a little bit: seasoning, seasoning to put enough at once, so as not to pressure the flavor. If you add marinade to the seasoning, the flavor will be more authentic

16, cool meat skin

Ingredients: pork (lean and fat) 500 grams, 50 grams of chives, 1 small piece of ginger, 5 cloves of garlic

Seasoning: 1/2 tsp sesame oil, chili oil 1/2 tsp, 2 tsp soy sauce, 1/2 tbsp cooking wine, soy sauce tofu juice 1 tsp, edamame beans 1 tsp, fine salt 4 tsp, sugar 1/2 tsp. 1 tsp sugar, 1/2 tsp monosodium glutamate (MSG) 1/2 tsp

Directions: 1: Wash ginger, slice half of it, and peel and mince the other half;

2: Wash pork, cut into small cubes, put it in a pot and add water, bring to a boil over high heat, skim off the froth, put in the ginger, cooking wine, and salt, and cook it on a low heat until it can be poked into the meat with chopsticks, then pull it out and allow it to cool down. 3, the garlic wash, pounded into garlic paste, into the bowl;

4, the leek flower wash, drain and pounded, into the bowl of garlic paste, and then add soy sauce, soy sauce tofu sauce, edamame, sugar, chili oil, sesame oil, monosodium glutamate and mix well to be used;

5, will be cooled meat on the excessive fat meat removed, only to stay 2 minutes thick fat meat; meat cut into thin slices, fat meat towards the top of the yards on the plate, pour seasoning can be.

Chef's tip: Pork can be cooked without fully cooked, eight mature best.

17, peanut jelly

Ingredients: 500 grams of pork rinds, 10 grams of salt-crusted peanut kernels, 3 scallions, ginger 1 small

Seasonings: 1 tbsp. broth, pepper, 1 tsp. salt, 1/2 tsp. monosodium glutamate

Practice: 1, the scallions, ginger, clean and chopped;

2, the pork rinds cleaned and diced into a pot, add broth, pepper, salt, pepper and pepper.

2, the pork skin cleaned and diced, put into a pot, add broth, pepper, minced scallions, minced ginger, boil with high heat, change to medium heat will be cooked pork skin;

3, the cooked pork skin broth filtered, in the net broth, add salt, monosodium glutamate, peeled peanut kernels, poured into the tray to cool and then put into the refrigerator to freeze;

4, will be shaped out of the jelly, cut into strips on the plate can be.

Chef a little bit: the fat on the pork skin must be removed, so that it can be boiled clear jelly.

18, spicy ear wire

Ingredients: 400 grams of pig's ear, scallions, 1, pepper, moderate amount of dried chili pepper

Seasoning: 2 tsp sesame oil, 4 tsp refined salt, 1/2 tsp monosodium glutamate

Practice: 1, first of all, the ears of the pig scraped, wiped with salt, marinated for 3 hours, and then put into a pot, cook to six or seven mature on high heat, remove to cool;

2, the ears of the pig scraped, smeared salt, salted. >

2, cut the pig's ear into julienne, add salt and monosodium glutamate (MSG), mix with your hands into a fluffy shape, put into the dish; shallot washed and shredded; dried chili pepper chopped;

3, pour the sesame oil into the pot, burned to seventy percent of the heat, pepper and chili pepper into the end of the pour, with a small fire to deep fry for 3 minutes, and then switch to medium heat, to be the peppercorns frying aroma, fish out pepper, chili pepper, the sesame oil drizzled with the pig's ear shredded, sprinkle on shredded green onions can be.

Chef a little bit: If the crunchy bone of the pig's ear is taken out, and cooled separately, the taste is better.

19, barbecued pork

Ingredients: 500 grams of pork loin, 1 scallion, 1 piece of ginger

Seasonings: 500 grams of cooking oil (consumed 50 grams), soy sauce 2 tsp, 3 tsp of wine, 1 tsp of salt, 1 tsp of sugar

Practice: 1, scallions, ginger cleaned and chopped; cleaned and cut into long strips of meat, put on the soy sauce, salt, wine, scallions, ginger pickling 2 hours;

2, the marinated meat after draining, put into the frying pan fried date red fish out;

3, leave a little oil in the pot, and then put the fried meat, add the marinade soup and half a bowl of water, with a small fire for about half an hour, add sugar, change to a large fire, when the juice is thick (about half a bowl of juice), the meat into the plate, cool, cut into thin slices on a plate, the remaining juice in the pot poured on the meat can be. The remaining juice in the pot can be poured over the meat.

Chef's tip: When cutting barbecue pork, be sure to cut against the direction of the meat fibers, otherwise the meat is not easy to chew.

20, shredded chicken and silver sprouts

Ingredients: 200 grams of chicken breast, 150 grams of mung bean sprouts, 1 red chili, 1 green chili pepper

Seasonings: 2 tsp sesame oil, 1 tsp refined salt, 1/2 tsp sugar, 1/2 tsp monosodium glutamate

Practice: 1, cut the chicken into thin shreds, blanch in boiling water, fish out; green and red chili peppers cleaned and cut into shreds standby.

2, and then mung bean sprouts into the boiling water blanch, quickly fished out, drained;

3, bean sprouts, shredded chicken and chili pepper shredded together in a bowl, add refined salt, monosodium glutamate, sugar, mix well, drizzled with sesame oil can be.

Chef a little bit: you can also use hot oil to slide the bean sprouts first, or directly fried before mixing.

21, toon mixed with shredded chicken

Material: 200 grams of chicken breast. Tsubaki sprouts 100g

Seasonings: 2 tsp sesame oil, 1 tsp soy sauce, 1 tsp sesame paste, 1/2 tsp balsamic vinegar, 1 tsp refined salt, 1/2 tsp monosodium glutamate

Method: 1, cut the chicken into thin shreds, blanch in boiling water, fish out and standby;

2, the tsubaki sprouts washed, put into the boiling water to scald a little bit, quickly fished out of the water, drain, cut into segments;

21.

Chef a little bit: Tsubaki sprouts blanching must be immediately set aside to cool, otherwise Tsubaki sprouts are easy to turn yellow.

22, marinated chicken

Ingredients: 200 grams of chicken gizzard, 200 grams of chicken liver, 1 scallion, 1 small piece of ginger, seasoning

Seasoning: 2 tsp sesame oil, 2 tsp soy sauce, 4 tsp refined salt, 1 tsp sugar

Practice: 1, chicken gizzard, chicken liver were scalded with boiling water to remove the blood; scallions cleaned and cut into pieces, ginger peeled and sliced;

2, put the chicken gizzard, dashi, scallion segments, ginger skin, salt, soy sauce, sugar into the pot, add the right amount of water to boil, cook for 1 hour, and then put the chicken liver to cook for half an hour, change the fire, and then pour into the sesame oil, burn the thick marinade, about 10 minutes to burn the chicken, the marinade with the chicken mixture, poured into the dish to cool.

Chef a little bit: chicken miscellaneous must be washed, otherwise the fishy flavor is too heavy.

23, Ruyi roll

Ingredients: 200 grams of salted duck egg yolk, 100 grams of tofu skin, 100 grams of Chinese sausage, starch in moderation

Approach: 1, soften the tofu skin with boiled water, control the dry standby;

2, fresh duck egg yolk pressed into a thin slice, put on the wide Chinese sausage rolled into the yolk rolls;

3, will be unfolding the skin of the bean curd, put on the egg yolk rolls, rolled into a tube, sealed with cornstarch, into the steamer for about 10 minutes, remove to cool, cut and plate can be.

Chef a little pass: do this dish should be selected with thin transparent skin, yellow glossy, smooth surface of the tofu skin.

24, cold egg skin shredded

Ingredients: 2 eggs, 50 grams of squash, 50 grams of fresh mushrooms, 25 grams of garlic cloves, starch in moderation

Seasonings: 30 grams of cooking oil, 2 tsp of sesame oil, 1 tsp of cooking wine, pepper in moderation, 1/2 tsp of balsamic vinegar, 1 tsp of refined salt, 1/2 tsp of sugar

Method: 1, the eggs into a bowl of beating Stir, add salt, pepper, wine and cornstarch and mix well, put into a hot frying pan and fry into egg skin, pick up and let cool, then cut into julienne strips;

2, garlic cloves, wash, put into boiling water blanch for 2 seconds, quickly remove, rinse with cool water, cut into thin julienne strips;

3, mushrooms, wash and then put into boiling water blanch until cooked, removed, rinsed with cool water to cool, drain and then cut into julienne strips; squash, wash, cut into julienne strips;

4, and finally the egg skin shredded, shredded mushrooms, shredded mustard greens, shredded garlic cloves into the plate, add the appropriate amount of vinegar, sugar, sesame oil, mix well.

Cook's tip: Use cooking wine to mix the starch before adding to the egg sauce, you can avoid lumps, and there will be no egg fishy flavor.

25, three-color steamed eggs

Ingredients: 3 eggs, 3 eggs, 3 cooked duck eggs

Seasoning: 2 tbsp lard, 2 tbsp sesame oil, 1/2 tbsp broth

Practice: 1, the eggs into a bowl and mix well, add the lard and broth, fully adjusted for spare parts;

2, will be the skin eggs, cooked duck eggs, shells and cut into small pieces. Into the beaten egg sauce slightly mixed, into the steamer, steam over medium heat for 20 minutes, remove;

3, until the steamed eggs cooled down after the inverted buckle out of thin slices, served on a plate, drizzled with sesame oil can be.

Chef a little bit: Steamed eggs to master the fire, so as not to steam eggs hard.

26, Hot and Sour Lotus Roots

Ingredients: 500 grams of lotus root, 5 red chili peppers, 5 green chili peppers, 1 small piece of ginger

Seasoning: 1/2 tbsp citric acid, 1 tsp refined salt, 1/2 tsp monosodium glutamate

Practice: 1, lotus root cleaned and peeled, cut into thick and thin slices, blanch into the boiling water, quickly fished out, soak in cool boiled water; Pepper washed and deseeded, cut into rings; ginger washed and chopped;

2, take a large bowl, add refined salt, monosodium glutamate (MSG), ginger, chili peppers, citric acid, lotus root slices, together with the soaking 2 to 4 hours after serving.

Chef's tip: You can put the lotus root slices in the refrigerator for a while before serving, so that the slices will be whiter and more refreshing.

27, coral lotus root slices

Ingredients: 500 grams of lotus root, 1 scallion, 4 dried chili

Seasoning: 2/3 tbsp sesame oil, 2/3 tbsp balsamic vinegar, 1 1/2 tbsp sugar

Directions: 1, the lotus root is washed and peeled, cut in half, and then sliced thinly, soaked in cool water for a while; scallions cleaned and cut into juliennes

2, the lotus root slices into boiling water. Lotus root slices into the boiling water, scalded, fished out, cooled with cold water, drain the water into the plate;

3, 2 dried chili pepper shredded and shredded scallions and put into the lotus root plate, and then vinegar, sugar, until the sugar dissolved poured on the lotus root slices;

4, add sesame oil in the pot to the hot, the rest of the dried chili pepper segmented into the pot, frying the spicy flavor and poured on the lotus root, covered with a slight simmering can be.

Chef's tip: It's best to use fresh lotus root, not bagged lotus root or canned lotus root; lotus root slices with hot water repeatedly soaked after the better taste.

28, Gui Xiang glutinous rice lotus root

Ingredients: 1 section of lotus root, 200 grams of glutinous rice, 25 grams of jujubes

Seasoning: brown sugar 1 1/2 tbsp, 1 tbsp of cinnamon honey, 3 tbsp of sugar

Practice: 1, wash the glutinous rice soaked in warm water for 1 hour, drained and spare; jujubes cleaned;

2, scrape the skin of the lotus root, and cut 2.5 cm of the skin from the tip of the lotus root. Even the tip cut off 2.5 cm, stay as a cover, the glutinous rice filled into the lotus root, with chopsticks to poke solid, plus the tip of the cover, with a few toothpicks to fix the seal;

3, will be brewed glutinous rice root into the pot, add jujubes and brown sugar, injected into the water that did not exceed the lotus root, boil over a high flame to a low flame to cook for 30 minutes, fish out of the lotus root to cool down;

4, will be cut into slices of lotus root, arranged in a dish, poured with osmanthus honey, sprinkle sugar can be.

Chef's point: buy lotus root, should choose the lotus root section fat and thick short, the surface of the tender, not rotten not hurt not with the tail. Lotus root has a pond lotus root and field lotus root points, pond lotus root quality white and tender, juicy; field lotus root quality second.

29, assorted pulled pork

Ingredients: 50 grams of lean pork, 1 egg, 300 grams of vermicelli, 50 grams of cucumber, 1 onion, 1 small piece of ginger, 3 cloves of garlic, starch in moderation

Seasoning: 50 grams of cooking oil, 2 tsp. wine, 1 tsp. refined salt, 1/2 tsp. monosodium glutamate

Practice: 1, cut the pork into shreds, add salt, wine,

1, cut the pork into julienne strips, add salt, cooking wine, cornstarch, water and mix well, put into a hot frying pan over the oil until cooked;

2, will be washed and soaked soft soft vermicelli shredded cucumber washed and shredded, put together in a dish; garlic washed and chopped, green onion washed and shredded, ginger washed and shredded;

3, the domestic put the oil on the hot, add ginger, green onion, monosodium glutamate, shredded meat and stir fry evenly, then poured in the vermicelli, sprinkle with minced garlic and mix well can be.

Chef a little bit through: vermicelli have mung bean vermicelli and groundnut vermicelli points, do this dish is best to choose the toughness of the groundnut vermicelli.

30, vegetarian mixed mixed

Ingredients: 300 grams of konjac, 50 grams of soybean sprouts, 25 grams of celery, 25 grams of bamboo shoots, 10 grams of fungus, 10 grams of carrots, 10 grams of enoki mushrooms, dried chili peppers

Seasoning: 2 tsp of sesame oil, chili oil, 1 tsp of balsamic vinegar, 1 tsp of salt, sugar, 1/2 tsp

Directions: 1. Wash the skin of konjac and cut into julienne strips; wash soybean sprouts and drain; wash celery and cut into sections; wash bamboo shoots, fungus and carrots and cut into julienne strips; wash enoki mushrooms, cut off the ends and tear; wash dried chili peppers;

2. Blanch the processed ingredients in boiling water, put them into a dish together, and then mix with all the seasonings to blend in well.

Chef a little bit: you can use different vegetarian mix according to personal taste.

31, fresh purple eggplant

Ingredients: 300 grams of purple eggplant, 4 cloves of garlic

Seasoning: 2 tsp sesame oil, 1 tsp sweet flour sauce, 1 tsp salt, 1/2 tsp monosodium glutamate

Practice: 1, the eggplant is washed, with the skin cut into chunks, blanch into the boiling water, fish out of the drain;

2, the garlic is washed and pounded into the mush, put into the eggplant, another into the eggplant. In addition, put into the eggplant, the other into the salt, sweet flour sauce, monosodium glutamate, sesame oil and mix well to eat.

Chef a little pass: eggplant blanching can add a small amount of salt in the water, sugar, which can maintain the color of the eggplant, but also can make the eggplant more flavorful.

32, sour and spicy shredded cabbage

Ingredients: 250 grams of cabbage stalks, 250 grams of lotus root, 1 red pepper, 1 onion, 1 small piece of ginger, peppercorns, dried chili pepper 4

Seasonings: 30 grams of cooking oil, 1 tsp sesame oil, 1 tsp soy sauce, 1 tsp balsamic vinegar, 2 tsp salt, 1/2 tsp sugar, 1/2 tsp monosodium glutamate

1, the cabbage stalks clean, cut into thin strips, into the boiling water scalded, fished out and drained to cool; will be cut into small slices of lotus root, boiled and fished out, put into the dish, sprinkle with refined salt mixing marinated for a while, filtered brine;

2, the red pepper cleaned and deseeded, cut into thin julienne; will be cleaned and cut into thin strips of green onions; cleaned and cut into thin strips of ginger;

3, the pot of oil, when hot, into the peppercorns, frying out of the fragrance; the peppers out; the peppers out; the peppers out; the peppers out; the pepper out; the pepper out; the pepper out; the pepper out; the pepper out; the pepper out. After the peppercorns out; and then pepper wire, shredded onion, ginger and dried chili pepper together into the frying pan stir fry a few times, add soy sauce, vinegar, stir fry after the flavor poured into the installed cabbage and lotus root slices of the plate;

4, add sugar, salt, sesame oil, monosodium glutamate (MSG), with a large bowl of the plate will be detained, simmer for 20 minutes and then mix it well.

Chef a little bit: mixing speed section to be fast, so as not to cabbage under the water, affecting the taste.

33, Demoiselle cucumber

Ingredients: 250 grams of cucumber, 25 grams of mushrooms, 25 grams of carrots, 25 grams of asparagus, 1 onion, 1 small piece of ginger

Seasoning: 30 grams of cooking oil, 1 tsp of vinegar, 3 tsp of salt, 1/2 tsp of sugar, 1/2 tsp of monosodium glutamate

Practice: 1, the cucumber is cleaned, cut into a Demoiselle knife, salt 10 minutes. Salt for 10 minutes, then rinse with water and drain on a plate;

2, the mushrooms, carrots, asparagus, green onions, shredded ginger washed and shredded;

3, the pot of oil, oil boiled to six mature into the shredded green onions, shredded ginger, stir-fried aroma and then poured into the mushrooms, shredded carrots, shredded asparagus stir-fry, add sugar, vinegar, salt, monosodium glutamate, boiled;

4, will be sugar and vinegar Juice cooled and poured into the dish containing cucumber, soaked for a few hours can be eaten.

Chef's tip: You must wait for the sweet and sour sauce to cool before soaking the cucumber, so that the cucumber will be more crispy.

34, golden hook cucumber strips

Ingredients: 300 grams of cucumber, 10 grams of seaweed, 1 scallion

Seasonings: 25 grams of cooking oil, 1 tsp of sesame oil, 2 tsp of refined salt, 1/2 tsp of monosodium glutamate

Directions: 1, the cucumber is cleaned and peeled, cut into strips (can be cut into other shapes according to personal preference), add a little refined salt, pickle for 5 minutes; The seaweed will be washed, soaked through with boiling water, fished out and drained; shallots washed and cut into pieces;

2, the cucumber drained, add monosodium glutamate, sesame oil and mix well, and then put into the seaweed;

3, will be placed in a casserole dish on the fire, pour in cooking oil to heat up, into the end of the green onions, frying out the aroma, fished out of no use, drizzle the oil in the cucumber strips, mixing can be.

Chef a little pass: pickled cucumber can not add too much salt, otherwise the cucumber is not crisp.

35, radish pine

Ingredients: 500 grams of white radish, 1 shallot, 3 cloves of garlic

Seasoning: 25 grams of cooking oil, sesame oil 2 tsp, 3 tsp of refined salt, 1 tsp of sugar, 1/2 tsp of monosodium glutamate

Practice: 1, radish cleaned and peeled, shaved with a planer into a fine silk, put in amphorae, sprinkle refined salt pickle for 5 minutes, squeezed radish in the

2, green onions cleaned, chopped; garlic cleaned and chopped;

3, the pot into the cooking oil, when the oil is hot, pour into the radish silk, add half a spoonful of salt repeatedly fried for 3 to 5 minutes, and then add the end of the green onions, sugar, monosodium glutamate, fried for 1 to 2 minutes, plate, add the end of the garlic, sesame oil and mix it well.

Cook's tip: If you add a little pepper, the flavor is also very good.

36, ice cold bitter melon

Ingredients: 500 grams of bitter melon, goji berries 25 grams

Seasoning: Sprite 1/2 tbsp, 1/2 tbsp mineral water, 1/2 tbsp orange juice, icing sugar, honey 1 tsp

Practice: 1, the bitter melon washed and peeled, cut strips; goji berries washed and ready to go;

2, in a bowl with icing sugar, Sprite, mineral water, ice sugar melting into the bitter melon slices, goji berries, into the refrigerator chilled;

3, will be good ice bitter melon plate, eaten with honey, orange juice.

Chef a little bit: raw bitter melon slices chilled, can also be directly dipped in northeastern soy sauce to eat.

37, fresh and spicy eggs

Ingredients: 300 grams of fresh mushrooms, 4 eggs, 1 red chili, 1 green chili, 3 cloves of garlic

Seasoning: 30 grams of cooking oil, 2 tsp of sesame oil, 1 tsp of soy sauce, 1/2 tsp of sugar

Practice: 1, mushrooms cleaned, remove the tip, cut each one into 4 equal parts and then drain, and then put in the pan dry!

2, and then to the pot add the right amount of cooking oil, after the heat down the garlic, chili sauté a few times, and then into the mushrooms, first stir fry with high heat, and then change to a small fire slowly simmer until the mushrooms are no longer out of the water, slightly dry shrinkage of the fire, plate;

3, will be peeled eggs, sliced, put into the plate of the mushroom, put in soy sauce, sugar, sesame oil, and so on, and then put in a small amount of oil. The first thing you need to do is to add a little soy sauce, sugar and sesame oil to the dish.

Chef's tip: whether the water of the mushrooms has been removed, can be judged by whether there are still beads of water coming out of the oil, but the fire can not be big, so as not to fry the mushrooms too dry.

38, eggs mixed with cold noodles

Ingredients: 2 eggs, 300 grams of cold noodles, scallions 1

Seasonings: 2 tsp sesame oil, pepper, 1 tsp balsamic vinegar, 1 tsp salt, 1/2 tsp sugar, 1/2 tsp monosodium glutamate

Practice: 1, the eggs shell, diced; scallions washed, cut into scallions;

2, Cold flour rinsed with cold water, drained and spare;

3, the salt, sugar, vinegar, monosodium glutamate, sesame oil seasoning;

4, the cold flour and eggs with diced into the plate, sprinkled with scallions, pour the sauce marinated for 10 minutes;

5, when serving sprinkled with pepper can be.

Chef's tip: cut the eggs directly into vinegar after soaking in vinegar, when serving dipped in ginger, the flavor is also very good.