1. Shred bean skin, carrots and cucumbers for later use.

2. Boil the water in the pot, add the bean skin to boil, remove it and soak it in cold water for later use.

3. Cook carrots until they are cut off, take them out and soak them in cold water for later use.

4. Drain carrots and bean skins and add shredded cucumber.

5. Add salt, soy sauce, white pepper, mature vinegar, a little sugar and garlic and mix well.

6. Add dried peppers, pour in some cooked oil, add coriander and mix well, sprinkle with sesame seeds.

Tear the garlic with your hands.

1. Don't cut garlic plugs after washing. Set aside.

2. put water in the pot, add a little salt, and fire. When the water begins to bubble, it is not necessary to boil completely. Cook the garlic seedlings for 15 seconds.

3. After taking it out, put it in cold water or ice water and ice it for a few minutes.

4. After being cold, tear it into thin strips by hand to control the surface moisture.

5. Add salt, soy sauce, vinegar, proper amount of oil, pepper and sesame oil to the bowl and stir into juice. Adjust according to your own preferences.

6. Pour the juice on the shredded garlic and stir well.

Tiger vegetables

1. Shred onion, green pepper and parsley. Put it aside.

2. Find a bigger container, put some shredded vegetables, add soy sauce, salt, chicken essence, chili pepper oil, sesame oil, aged vinegar, a little sugar and a little cumin, stir well, and then marinate for a while. You just need a little cumin. Don't put it if you don't like it. Do not use cumin powder!

Leave it for a while and you can put it on the plate. In addition, vegetables will produce a lot of water, which should be thrown away when put on the plate.

Auricularia auricula with mustard sauce

1. The best choice for soaking hair is auricularia auricula, which tastes good.

2. Remove the roots of auricularia auricula, blanch with water, rinse with cold water and drain.

3. Stir the soy sauce, salt, monosodium glutamate, mature vinegar and a little sugar into juice, and add the right amount of mustard.

4. Cut some spicy millet and chopped green onion, put sauce in the middle and dip it in the sauce when eating. You can also eat it directly.

Lettuce salad

1. Peel the lettuce, cut into pieces, add a little salt, grab it evenly, and let it stand for about 20 minutes to let the lettuce come out.

2. Then gently squeeze out the water to taste. If it's a little weak, add some salt. Some friends like to blanch, but pay attention to the time and remember to ice it with ice water, otherwise you will lose the crispness of lettuce!

Soy sauce, rice vinegar, sesame oil, a little sugar. Stir well. The ratio of vinegar to sugar depends on personal preference. Sugar is put in order to neutralize the sour taste of vinegar and keep it fresh. Don't put it if you don't like it.

3. Then put chopped green onion, dried pepper and sesame seeds on the surface. You can also put some garlic if you like it.

4. Heat oil in the pot. When the oil is hot, pour it on the surface and mix well.

Mashed garlic eggplant

1. Steam the eggplant on water and let it cool.

2. Chop or mash garlic, add soy sauce, a little vinegar, a little sesame oil, a proper amount of salt and monosodium glutamate, and stir well for later use.

3. Tear the eggplant into strips, put some coriander, pour the juice, and stir well to serve.

Hand-torn Pleurotus eryngii

1. Simply tear Pleurotus eryngii and steam it in water.

2. Cut ginger, onion, chopped green onion, garlic and millet pepper into small pieces for later use.

3. After cooling, Pleurotus eryngii is torn into thin strips.

4. Add onion, ginger, garlic, millet, soy sauce, vinegar and a little sugar.

5. Heat oil in the pot, pour it on the surface and mix well.