1. Cold shredded chicken
Cold salad can also have meat! You can use chicken breast or chicken leg. If you use chicken legs, remember to peel them. The formula is as follows.
This is very simple:
Boil the chicken in water first, and then shred it.
Chop the garlic and add all the seasonings.
Stir, then add shredded cucumber.
Bring disposable gloves and grab them evenly!
2. Garlic eggplant
This is a little more complicated than shredded chicken, because the juice needs to be splashed with oil to taste good. The formula is as follows.
This practice is also a faster way to cook. First steam the eggplant, let it cool and tear it into thin strips.
Add minced garlic, pickled pepper, millet and white sesame to the seasoning bowl, and pour boiling cooking oil to stimulate the fragrance.
Add the remaining seasoning into the seasoning bowl and stir well.
Pour the juice on the eggplant and you can eat it!
3. black fungus spinach
It is also an essential low-calorie cold salad in summer, with simple collocation, crisp and refreshing.
Soak the auricularia auricula in Kamikiri in advance, blanch for about 3 minutes, and take out and control the water. Wash the spinach, cut it into pieces, put it in a pot, add 1 teaspoon of salt and a little oil, blanch it for about 1 minute, and take it out to control the water.
1 spoon of chopped green onion, 1 spoon of minced garlic and 1 spoon of millet spicy, pour in hot oil, add 2 tablespoons of soy sauce, 2 tablespoons of aged vinegar, 1 spoon of oyster sauce, half a spoonful of sesame oil and half a spoonful of sugar, and stir well.
Pour the prepared juice on the cooked ingredients and stir well.
Load the plate! Eat!