Ingredients: beef, beef offal, salt-fried peanuts, salt water, soy sauce, sesame powder, pepper powder, monosodium glutamate, star anise, pepper, cinnamon, Sichuan salt, white wine and Chili oil.

Exercise:

1. Wash the fresh beef and beef offal, and cut the beef into 500g pieces;

2. Boil beef and beef offal in a boiling water pot until the blood is clean, take them out, put them in another pot, add old bittern, spices (including pepper, cinnamon and star anise), Sichuan salt and white wine, add clear water, cook them with strong fire for about 30 minutes, then cook them with low fire for 90 minutes until the beef offal is cooked but not rotten, take them out first and let them cool for later use;

3. Boil the brine for about 10 minute, then put monosodium glutamate, Chili oil, soy sauce, pepper powder and brine into a bowl to make juice;

4. Beat the cooked peanuts evenly for use, then cut the air-cooled beef and beef offal into thin slices about 6 cm long and 3 cm wide, mix them together, pour in the flavor juice and mix well, divide them into several plates, and sprinkle sesame powder and peanut powder respectively.

Cold yuba

Ingredients: yuba seasoning 250g, soy sauce 25g, vinegar 25g, sesame oil 5g, monosodium glutamate 2g, scallion 10g, Chili powder 15g.

Exercise:

1. Soak yuba in hot water, then blanch it with boiling water, take it out and drain it;

2. Put the yuba in a dish, add soy sauce, vinegar, sesame oil, monosodium glutamate, chopped green onion and Chili powder, and mix well.

Sesame cowpea

Ingredients: cowpea, pepper, ginger, garlic, sesame oil, sugar, soy sauce and balsamic vinegar.

Exercise:

1. Pick the old stem of cowpea, cut it into small pieces, cut the small pepper into pieces, boil the water, pour in the cowpea slices and pepper slices, and add a little corn oil and salt for about 3-4 minutes;

2. Chop ginger and garlic into fine paste, add appropriate amount of sugar, soy sauce and balsamic vinegar, heat 1 tablespoon sesame oil and pour it into a bowl to become seasoning;

3. Take out the scalded cowpea, soak it in ice water and cool it thoroughly, then take it out and drain it fully;

4. Mix the seasoning with cowpea and pepper.

Cold sesame spinach

Ingredients: spinach, pepper, sesame oil, balsamic vinegar, soy sauce, sugar, salt, chopped green onion, red pepper, garlic, ginger, black pepper and cooked white sesame.

Exercise:

1, add sesame oil to the pot, add appropriate amount of pepper, fry with low fire, and take out pepper;

2. Put chopped green onion, red pepper, garlic and ginger into a bowl and pour in hot sesame oil;

3. Add appropriate amount of balsamic vinegar, soy sauce, sugar and a little salt and mix well to form a sauce;

4. Add enough water to the pot to boil, and add appropriate amount of corn oil and salt for 2-3 minutes;

6, spinach drowning, take out the boiling water, squeeze out the water, add the sauce and cooked white sesame seeds and mix well.

Spicy eggplant salad

Ingredients: eggplant 500g, coriander 2, auxiliary materials: Chili oil 1 tablespoon, sesame oil 1 tablespoon, salt 3g, garlic 3 cloves, soy sauce 2 tablespoons.

Exercise:

1. Prepare all the ingredients, wash them, pedicel eggplant, mince garlic and cut coriander into small pieces.

2. Add water to the pot to boil, add eggplant, steam over high fire for more than ten minutes, and steam the eggplant.

3. When the time is up, hold the eggplant with chopsticks. If it can penetrate easily, it is steamed. Take the eggplant out to cool, tear it into strips by hand and put it in a big bowl.

4. Add minced garlic, minced coriander, chili oil, sesame oil, salt and soy sauce, and stir with chopsticks to serve.

Cucumber mixed with mung bean sprouts

Ingredients: 500g mung bean sprouts, cucumber 1 root, coriander 1 spoon, sesame oil 1 spoon, Chili oil 1 spoon, 3g salt, 2 cloves garlic, sugar 1 spoon, 2 spoons rice vinegar and soy sauce/kloc-.

Exercise:

1. Wash and shred cucumber, chop garlic and cut parsley.

2. Boil the pot with boiling water, blanch the mung bean sprouts in the pot until they stop growing, take them out, cool them in cold water, and take out clear water.

4. Put shredded cucumber and mung bean sprouts into a large bowl, add sesame oil, Chili oil, salt, white sugar, soy sauce, rice vinegar, minced garlic and coriander segments, stir evenly with chopsticks from bottom to top, and serve.