Practice: Peel potatoes and cut them into filaments; Shredded potatoes are washed twice with water in the basin, and the excess starch is washed away, so that the taste will be crisp; Shred the green pepper, cut off the boiling water in the pot with coriander, and put the shredded potatoes into it to cook. Don't boil for too long, just boil the water. If it takes too long, the shredded potatoes will be soft and not delicious. Cooling the scalded potato shreds in cold water, and controlling the moisture; After controlling the water, enlarge the shredded potatoes and put them in a bowl, put the chopped shredded green and red peppers and coriander on it, and add salt, soy sauce and mature vinegar; Put sesame oil in the pot and stir-fry Chili on low heat; Take out the pepper, pour the hot oil into the basin, then pour some sesame oil, and stir well with chopsticks.
2. Cold potato chips. Ingredients: potato, salt, onion, ginger, garlic, Chili powder, corn oil, cumin powder, boiled sesame, chicken essence, soy sauce, aged vinegar and millet pepper.
Practice: Peel and slice potatoes and wash them twice to remove excess starch; After the potato chips are sliced and cooked in the pot, take out cold water and control the water to dry; Mix the cold sauce: put 1 tbsp Chili noodles, 1 tbsp cumin powder, 1 tbsp boiled sesame seeds, minced onion, ginger and garlic, and millet pepper rings into a bowl; Heat the oil in the pot, pour the hot oil into a bowl, add salt, soy sauce, balsamic vinegar and chicken essence, pour the juice into potato slices and stir well.
3, cold preserved egg tofu. Ingredients: appropriate amount of lactone tofu, preserved eggs, coriander, onion, garlic, soy sauce, sesame oil, aged vinegar, sugar, Chili oil, sesame seeds and peanuts.
Practice: first cut the lactone tofu into pieces, put it in a pot and blanch it, and cut the onion, coriander and garlic into sections; Blending of sauce: add 2 tablespoons of soy sauce, 65,438+0 tablespoons of sugar and aged vinegar, half a spoonful of sesame oil and Chili oil into the bowl and stir well for later use; Boil preserved eggs in boiling water for 10 minute and cut into petals; Spread preserved eggs on the periphery of tofu, pour the juice, and sprinkle with sesame seeds and peanuts.
4. Cold cucumber roll. Ingredients: 1 cucumber, 4 cloves of garlic, 1 pepper, a little peanut, 2 teaspoons of soy sauce, 2 teaspoons of balsamic vinegar, 1 teaspoon of sugar, 1 teaspoon of spicy oil, half a teaspoon of sesame oil, appropriate amount of pepper, appropriate amount of edible oil and a little chicken essence.
Practice: peel the cucumber, rub it into thin slices with a scraper, then roll it into a roll and spread it on a plate; Sauce: Add 2 tbsps of soy sauce, 2 tbsps of balsamic vinegar, sugar 1 tbsps, Chili oil 1 tbsps, sesame oil12 tbsps, pepper and chicken essence to the bowl. After the cooking oil is heated, pour it out and stir it evenly. Chop garlic into powder, shred pepper, and chop cooked peanuts for later use; Pour minced garlic, shredded pepper and chopped flowers on the cucumber roll, and finally pour the juice.
5, cold saliva chicken. Ingredients: two chicken legs, onion, ginger and garlic, soy sauce, oyster sauce, cooking wine and balsamic vinegar.
Practice: Wash the chicken legs, add cooking wine and cook them, then take them out and cut them into pieces. Cut onion, ginger and garlic into sections, stir-fry onion, ginger and garlic in oil, add soy sauce and oyster sauce and stir well for later use. Spread the cut chicken leg evenly in a bowl and pour in the sauce of the saliva chicken.