condiments
Lotus root (section 1)
condiment
Vinegar (right amount), salt (right amount), monosodium glutamate (right amount) and sugar (right amount)
kitchenware
stewpot
1. Wash lotus root and slice it.
2. Cut the ginger into sections for later use.
3. Boil a pot of hot water and cook the lotus root slices.
4. After cooking, the lotus root slices were too cold, and they turned white at the last time.
5. Put the lotus root into the pot with clear water and put it into Jiang Mo.
6. Add vinegar, salt, monosodium glutamate and sugar, and mix well to serve.
Cold rice noodles tofu skin
condiments
Bean skin (two pieces)
condiment
Cucumber (appropriate amount) balsamic vinegar (appropriate amount)
1. Shred bean skin, cucumber and carrot.
2. After the water boils, add shredded bean skin, cucumber and carrot and blanch.
3. Blanch the soybean skin, cucumber and carrot, and cool with cold water.
4. Leave the coriander stalk, and mash the garlic and coriander leaves.
5. Add all seasonings, garlic paste, ginger paste and coriander stalks, and grab them evenly with disposable gloves.
6. Spicy oil can be poured on sesame oil and mixed well. You can pick a few dried peppers, but the peppers should be filtered out.
Tip:
1, mixed with hands and chopsticks, obviously feel different, it is better to mix vegetables at home! But now we all use plastic disposable gloves. In fact, in my hometown, we all use it directly. Just wash it.
2, spicy oil is used as sesame oil, so how much should be grasped by yourself.
Fish sauce cold dishes
condiments
Cold rice noodles 50g spinach 30g carrot 20g cucumber 30g Flammulina velutipes 50g
condiment
Salt 6g soy sauce 20ml soy sauce 5ml oyster sauce 8ml coriander 20g longevity wild honey 25ml white vinegar 15ml Chili oil 15ml.
working methods
1. Wash Flammulina velutipes, add water to cook, let it cool, and squeeze out water.
2. Wash the dried bean curd and cook it in salt water for three minutes. Take out and cut into shreds. Add Chili oil and salt to taste the sugar in advance.
3. Put all seasonings into a container, add 400ml of cold boiled water and put it in the refrigerator for later use.
4. Wash spinach, blanch and cut into sections, shred cucumbers and carrots, and put them in a bowl to pour juice.
Flammulina velutipes mixture
condiments
Flammulina velutipes (1 small handle)
condiment
Onion (1) Chili noodles (right amount) Pepper noodles (right amount) Sesame oil (right amount) Salt (right amount) Chicken essence (right amount) Vinegar (right amount) Soy sauce (right amount)
kitchenware
fryer
1. Cut the root of Flammulina velutipes, wash it and tear it into a handful.
2. After the water is boiled, blanch it.
3. After the Flammulina velutipes is cooked, put it on a plate for later use.
4. Cut the onion into small pieces.
5. Pour Chili noodles, Chili noodles, chopped green onion, salt, chicken essence, vinegar, soy sauce and sesame oil into Flammulina velutipes.
6. The oil in the pot is hot.
7. Put down the oil slightly and pour it on the Chili noodles.
8. Stir well.
Two-color frozen skin
condiments
Pigskin (appropriate amount)
condiment
Onion (right amount) ginger (right amount) garlic paste (right amount) star anise (right amount) soy sauce (right amount) cooking wine (right amount)
1. Remove the hair from the pigskin with an eyebrow clip.
2. Scrape off excess white grease on the skin.
3. Add a proper amount of water to the pot, add onion, ginger and cooking wine, and put the pigskin into the pot to cook for 10 minute.
4. Take a shower in clean water and scrape off the fat oil.
5. Cut the processed pigskin into small pieces and shred it with a knife.
6. Add enough water to the pot and put the star anise and onion ginger into the pot.
7. Pour in the fish skin, add some salt and bring to a boil.
8. Turn to low heat and cook until the skin is soft and rotten and the soup is thick.
9. Pick out the seasoning, put 1/2 into the mold, air it to a slight temperature, and then put it in the refrigerator for refrigeration until it is completely solidified.
10. Add a little soy sauce to the remaining jelly and boil it for color.
1 1. After the primary color bean jelly is solidified, pour the soy sauce bean jelly soup into the mold and refrigerate until it is solidified.
12. Eat with garlic juice.
Blueberry yam
1. Wash and peel the floating soil on the surface of yam and cut it into strips with similar length.
2. Steam in a pot for 10- 15 minutes.
3. Take out the cold water until it cools.
4. The yam is coded into a plate to form a tic-tac-toe grid.
5. The blueberry sauce is slightly diluted with some water, and can be eaten after being drenched on yam strips.
Vinegar Undaria pinnatifida
Composition:
Undaria pinnatifida 200g, balsamic vinegar10ml, sugar 5g, salt1.5g, and a spoonful of Chili oil;
1) Wash Undaria pinnatifida with salt grains several times and soak it in clear water for several hours.
2) Boil the water in the pot, add the soaked Undaria pinnatifida and cook for five minutes.
3) Take out Undaria pinnatifida, let it cool, squeeze out water, and add Chili oil. Stir well.
4) Add vinegar, salt and sugar and mix well.