Ingredients: pig's ear (one) and onion (two)

Accessories: vinegar (right amount), garlic (right amount), salt (right amount), sesame oil (right amount), soy sauce (right amount), ginger (right amount), pepper (right amount) and sugar (right amount).

1. Shred the pickled pig ears for later use.

2. Cut coriander, onion, ginger, garlic and pepper into powder for later use.

3. Add a proper amount of salt, soy sauce, balsamic vinegar, sesame oil, chicken essence and a small amount of sugar into the seasoning bowl, and stir well for later use.

4. Put the ingredients in the second step into the sauce in the third step and mix well.

5. Mix the prepared seasoning with the shredded pork ears and mix well.

6. Add the right amount of cooked white sesame seeds.

Two: cold preserved eggs

List of ingredients

3 preserved eggs, a little coriander, 2 tablespoons fresh essence, 2 tablespoons vinegar, 3 tablespoons steamed fish soy sauce 1, 3 drops linseed oil, and western sichuan bazi oil dish1.

Cooking steps

1

Cut the preserved egg into four and a half.

2

Two spoonfuls of vinegar in the sauce.

three

Two spoonfuls are extremely delicious.

four

A little steamed fish and soy sauce.

five

A spoonful of oil dish

six

Set the plate, pour in the prepared juice, and you can eat.

Last gear

Cage

skill

Don't eat more preserved eggs because they contain more lead. Generally, one egg a day is enough for one person.

Three: cold pork belly

List of ingredients

Pork belly, cucumber 1, pepper, ginger, onion, salt, cooking wine, vinegar, soy sauce, sesame oil, pepper 1 and monosodium glutamate.

Cooking steps

1

Blanch pork belly with water to remove impurities.

2

Add onion, ginger, garlic, pepper and pepper to the seasoning box. Cover it.

three

Put the meat in the pot, cook the meat, and there are two red dates (I forgot to mention them here just now). Add some cooking wine and cook over high heat.

four

When cooked, put it in the pot for a while, then take it out and put it on the bubbles.

five

Ginger cuts rice, garlic must be cut, not cut, cut garlic is spicy.

six

Mash garlic and ginger with a garlic masher.

seven

Add vinegar, soy sauce, Chili oil, monosodium glutamate, sesame oil and salt and mix well.

Last gear

Pour it on the cut meat.

skill

This dish must choose fat and thin meat to eat the feeling of q glutinous!

Four: cold yuba silk

50g of yuba, a short piece of cucumber, 20g of peanuts, salt 1 teaspoon, sesame oil 1 teaspoon, sugar 1 teaspoon, and a few drops of fish sauce.

Cooking steps

1

Soak yuba in cold water for 4 hours.

2

Drain the water and put it in boiling water for 2 minutes.

three

Take it out and soak it in cold water.

four

Squeeze out water.

five

Tear into small strips.

six

Boil peanuts in boiling water for 5 minutes.

Last gear

Slice cucumber, add shredded yuba, peanuts and seasonings and mix well.

skill

In order to enhance some colors, you can add some shredded carrots.

Five: spicy cold chicken

Methods/steps

1

Cut the whole chicken into two pieces and cut off the neck of the chicken to make it easier to cook.

2

Prepare some side dishes: peel the lettuce and cut it into diamond-shaped pieces. Ingredients: ginger is cut into ginger rice, garlic is mashed, and onion is obliquely cut into filaments. Spare.

three

Blanch the chicken in boiling water for bleeding. Take out the chicken, rinse off the floating foam on the chicken with clear water, and pour out the water in the pot.

four

Put the cooked chicken in the pot, add water to submerge the chicken, add ginger, star anise and pepper, cover and cook for 10 minute, and turn off the fire for 5 minutes. Open the lid and take out the chicken. I'm afraid it's a little hot. Cut the chicken into small pieces.

five

Seasoning: put garlic, ginger rice, cold soy sauce, vinegar, sugar, salt, pepper powder, cooked pepper, Chili oil and chicken essence into a basin and mix well.

six

Pour all the cut chicken into the juice, mix well and marinate 10 minutes to taste.

seven

Add shredded onion and stir well.

eight

Push the chicken to one side of the pot, add the nest bamboo shoots, sprinkle a little salt on the lettuce slices and mix well, then mix well with the chicken.

nine

Add another spoonful of Chili oil, mix well and serve. The spicy cold chicken is ready.

Matters needing attention

Don't cook chicken for too long, or it will be easily chopped. After turning off the fire, the chicken is under fire for 5 minutes, and the chicken is tender and pops up.

Six: Cold spinach fans

List of ingredients

Spinach 1 small bundle, vermicelli, red onion sauce, oil, oyster sauce.

Cooking steps

1

Blanch spinach in boiling water for one minute. The vermicelli is ripe. Put oil in the pan, add oyster sauce and red onion sauce, and stir fry a few times.

2

four

Stir well. Blanch the spinach in cold water to keep it green.

Last gear

Three side dishes, different moods. Simple things can be beautiful.

Seven: cold lotus root

List of ingredients

Lotus root 400g, green pepper 20g, white sugar 5g, soy sauce 8g, ginger 20g, white vinegar 15g, salt amount 5g, sesame oil 5g.

Cooking steps

1

Peel lotus root, wash and slice.

2

Slice as evenly as possible, it's too thick and tasteless.

three

Pour the sliced lotus root into a boiling water pot and blanch it.

four

Soak it in cold water for a while immediately after taking it out. Pour a little white vinegar and the lotus root will not turn black.

five

Slice the green pepper and ginger.

six

Slice lotus root, drain, sprinkle with green pepper and Jiang Mo.

seven

Add salt and sugar.

eight

Pour in soy sauce and sesame oil.

nine

Pour in white vinegar and stir well to taste.

10

Finished product drawing.

1 1

Simple and easy to make, refreshing and appetizing.

Last gear

Enriching blood and benefiting qi, clearing away heat and relieving summer heat.

skill

It takes about two or three minutes to scald the lotus root slices. You can try it in the middle to avoid affecting the taste for a long time. Pour a little white vinegar into cold water, and the lotus root slices will not turn black easily. Green pepper is not spicy, and lotus root slices are very nice. If you like spicy food, you can pour a proper amount of Chili oil.

Eight: fishing and mixing Flammulina velutipes

Ingredients: Flammulina velutipes 200g, dried bean curd 150g, cucumber 150g, edible fungus, coriander, salt 0.5g, soy sauce 3 tablespoons, fish sauce 120ml, onion 2g, garlic 2g and monosodium glutamate 2g.

1. Wash cucumber, blanch Flammulina velutipes with boiling water, remove and cool, prepare dried bean curd, remove coriander, wash and cut into small pieces.

2. Cut the dried bean curd into filaments, soak it in boiling water, take it out and let it cool, cut the cucumber into filaments and soak the fungus.

3. Prepare onion and garlic, slice onion and garlic, prepare a bottle of fish sauce, pour the fish sauce into the plate, mix well, and add monosodium glutamate.

Nine: the practice of cold salad with vegetable moss

1. Clean the green vegetable moss, control the water, peel the garlic cloves and cut into pieces. Add water to the pot and boil it, then put the green cauliflower into the water. Adding a little salt and cooking oil can keep the green vegetable moss. Cook for about 2 minutes, and the dish will be cooked.

2. Take out the cauliflower, control the water, put it in a plate, add minced garlic, sesame oil, salt and fried fairy dew, and mix well to serve.

Ten: the practice of cold kelp silk

Ingredients: 50g kelp, 50g carrot, 1 teaspoon salt, 5g garlic, 3 dried peppers, 1/2 tablespoons soy sauce, 1/2 tablespoons balsamic vinegar, 1 coriander, 1 teaspoon sugar, 65438+ vegetable oil.

1. Prepare the ingredients used. Seaweed is soaked in clear water in advance 1 hour. Wash carrots and shred them. Wash coriander and cut into inches.

2. Peel garlic, chop it and put it in a small bowl; Pour water into the pot, and boil it with kelp and carrot. Remove the shredded kelp and shredded carrot directly, put them in cold water for a shower, and then remove them and drain them.

3. Add soy sauce, balsamic vinegar, sugar and salt to the garlic bowl, add oil to another pot, heat and stir-fry peppers, pour Chili oil into garlic while it is hot, put dried kelp into the bowl, add coriander, and pour Chili garlic oil and mix well.

Eleven: the practice of cold cabbage

1. One Chinese cabbage, washed and rotted. Take half a tree, shred it, and try to pick the tip of cabbage.

2. Add soy sauce, vinegar, salt, chicken essence and sugar, and don't stir yet. Add shredded onion. Heat oil in the pot, stir-fry red oil with shredded pepper, and pour into the cabbage pot.

3. Stir well while it is hot. Add coriander before stirring.

Twelve: the practice of cold cabbage

1. Wash and prepare Chinese cabbage, ginger, garlic and red pepper (if there is Chili powder, you can use it directly).

2. Break the Chinese cabbage at will, shorten it, add salt and mix well, marinate for 10 minute, control the amount of salt, not too much, until it is slightly salty, grind the red pepper into powder (dry Chili powder can be used directly, ignore this step), put the Chili powder into a big bowl, pour boiling water and mix well with the Chili powder, scald it, cool it a little, and then taste it.

3. Chop the ginger and garlic into fine powder, squeeze out the water in the sauerkraut, and add the soaked Chili powder and ginger and garlic powder.

4. Bring disposable gloves or gloves, grab the food bag and mix well. Just grab it and mix it up. You can eat it directly when it is ready. Refrigerated 1 hour is better.

Cooking tips

When stirring, you should grasp it well and stir it evenly, so that the flavors can be better blended together. I can control the amount of pepper myself. The pepper I used is slightly spicy. It doesn't matter if I put more pepper. Very flavorful. If there is Chili powder, I can use it directly without polishing it.