Technology: mix cold spinach:

Material: 300g of water spinach.

Seasoning: garlic (white skin) 15g, sesame oil 10g, sugar 5g, salt 3g, monosodium glutamate1g.

The characteristics of cold spinach: the entrance is tender and smooth, and the garlic flavor is rich.

The practice of cold water spinach:

1. Wash water spinach and cut into sections;

2. Wash garlic and cut into pieces;

3. Boil the water, add the water spinach, roll it for three times, then take it out and drain it;

4. Mix minced garlic, sugar, refined salt, monosodium glutamate and a little water, and then pour in hot sesame oil;

5. Mix the juice with the spinach.

Three-silk lettuce practice

Ingredients: lettuce 150g, carrot 1, green pepper 1, vermicelli 10g, sesame oil, salt and monosodium glutamate.

Exercise:

1. Wash lettuce, carrot and green pepper respectively and shred them for later use.

2. Pour the water into the pot, bring it to a boil, blanch the lettuce, carrot and green pepper thoroughly, take it out and let it cool.

3. Soak the vermicelli in warm water and cut it into sections. Put lettuce, carrots, shredded green peppers and vermicelli into a plate.

4. Add salt, monosodium glutamate and sesame oil and mix well.

Features: Lettuce and green pepper are all vegetables rich in vitamin C, and this dish can retain the original vitamin C by mixing, so that the human body can better absorb and utilize it.

Operation skill: vermicelli is not easy to be soaked too soft to avoid stale.

Sauce kelp silk

Method 1

Ingredients: kelp 300g, garlic, sesame oil, vinegar, monosodium glutamate.

Exercise:

1. Wash kelp, cut into filaments, cook for half an hour, take it out and let it cool.

2. After cooling, add garlic, sesame oil, vinegar, monosodium glutamate and other seasonings, and mix well to serve.

Method 2

Ingredients: 200 grams of kelp, red pepper 1 piece, 5 pieces of tender ginger.

Seasoning: 2 tsps of salt, 2 tsps of soy sauce and 2 tsps of sesame oil.

Methods: 1, kelp silk soaked in water, red pepper and tender ginger slices washed and shredded.

2. The shredded kelp is boiled in boiling water, then fished out and soaked in cold water. Drain and serve. Add shredded red pepper and shredded ginger and mix well.

3, salt, soy sauce, add kelp silk and mix well, then put it in the frost to cool, and pour sesame oil before eating.

Method 3

Ingredients: kelp seasoning: white vinegar, sugar, refined salt, monosodium glutamate and sesame oil.

Key points of production:

Select dried kelp silk, soak it in clear water, let it cool, add appropriate amount of white vinegar, sugar, refined salt, monosodium glutamate and sesame oil, mix well and sprinkle a little sesame seeds to serve.

cold noodles with sauce

Ingredients: 250g of fine noodles, 0/00g of vegetables/kloc (root-removed mung bean sprouts).

Seasoning: sesame oil 10g, onion 10g, ginger and garlic 5g each, soy sauce 75g, vinegar 20g, chili oil 25g, sesame paste 25g, pepper powder 1g, sesame 2.5g, sugar 10g.

Practice: (1) Cut the onion into sections first. Mash garlic into mud. Ginger is mashed into juice. Sesame fried crisp is pressed into coarse flour with a flour stick. Mix all the seasonings into juice.

(2) Cook the noodles with boiling water, take them out, put them on the panel table, blow off the water with an electric fan, shake off the sesame oil on the wine with chopsticks, and continue to blow through.

(3) Put the cooked and air-cooled vegetables on the plate, put the cooked noodles on it, and then pour the appropriate juice.

Features: cool and delicious, delicious and salty.

Egg cold mixed noodles

Ingredients: one egg, 30g children's noodle, cucumber, ham and carrot.

Ingredients: butter, peanut butter (or sesame paste), salt, chicken essence, vinegar, sugar and cold water.

Production process:

1. Boil the water, add the children's noodles and cook them, then take them out and put them in cold boiled water for later use.

2. Put the butter in a plate, heat it in a microwave oven until the butter melts, put the broken eggs in a plate, and simmer for 2-3 minutes.

You can spread it into an omelet. Shred the omelet for later use.

3. Peel and shred cucumber, ham and carrot, and blanch with boiling water for later use.

4. Peanut butter (or sesame paste) is mixed with warm water to make a paste, and salt, chicken essence, sugar and vinegar are added to make a mixture. Too much vinegar is delicious.

5. Put the children's noodles, shredded eggs, shredded cucumbers, shredded ham and shredded carrots into a large bowl and pour in the ingredients.

Note: this kind of egg cold noodles can be eaten by children over eight or nine months old, but only by younger children. The above materials must be cooked and chopped, and the cucumber is best peeled.

Korean-style cold mixed noodles

1. Prepare side dishes: 3 celery, half cucumber, a little minced garlic, 2 boiled eggs and a few slices of beef sauce;

2. Slice celery and cucumber separately, sprinkle with appropriate amount of salt, marinate for about 10 minutes, and then wash off the salt on the surface with water;

3. Add minced garlic, a little sugar, a little vinegar and a little Chili oil to celery and mix well. Add a little vinegar and sugar to cucumber slices and mix well for later use;

4. Find a small pot, put minced meat and water in the pot according to the ratio of 100 grams of minced meat to half a glass of water, cook with strong fire, shovel minced meat with a shovel, and don't form large pieces;

5. Pour cooking wine, soy sauce, a little sugar and a handful of garlic into the pot. If there is a lot of floating foam, carefully skim it off with a spoon;

6. While cooking minced meat, prepare seasonings for cold noodles, chopped green onion and cooked sesame seeds, several spoonfuls of kimchi juice, one tablespoon of Korean hot sauce, soy sauce, sesame oil, sugar, minced garlic and vinegar;

7. After the minced meat in the pot is boiled dry, turn off the fire and put the seasoning just prepared and mix well;

8. Cook the noodles, add cold water and mix in minced meat sauce.

Sesame sauce cold mixed noodles

Ingredients: 500g of noodles, 50g of sesame sauce, 50g of mung bean sprouts, 50g of shredded cucumber100g, 50g of shredded lean meat in cooked sauce, salt, monosodium glutamate, sesame oil, vinegar and garlic paste.

Methods: 1. Cook the noodles in a boiling water pot. If the cold water is too cold, put them in a bowl.

2. Cook shredded cucumber and mung bean sprouts, and put shredded pork on the noodles. Add salt, monosodium glutamate, sesame oil and garlic paste to sesame paste, add a little cold water, stir it into paste and pour it on noodles.

Features: fragrant but not greasy, cool and delicious.

The method of meat-flavored tomato pot

Raw materials:

Eggplant 500g, lean meat 100g, onion 5g, refined salt 8g, monosodium glutamate 6g, soup 100g, soy sauce 10g, Shaoxing wine 5g, sesame oil 3g, pepper 2g, wet powder 5g and peanut oil 15g.

Exercise:

1. Clean and chop lean meat, marinate with a little salt for a while, slice eggplant and shred onion.

2. add oil to the pot, add eggplant, fry until golden brown on both sides, and pick it up for use.

3. Put oil in the pot, minced meat, wine, stir-fry until it is just cooked, add soup and eggplant, add refined salt, monosodium glutamate, soy sauce, sesame oil and pepper to taste slightly stuffy, thicken it with wet raw powder, put it in a clay pot and cook for a while, sprinkle with chopped green onion.

Features:

Eggplant is cool and sweet, and its nutrition can be equal to that of tomato, especially vitamin E is the highest among eggplant fruits.

Operation skills:

Eggplant should be fried until golden brown on both sides.

Dishes and efficacy: home-cooked recipes, private kitchens.

Technology: frying

Preparation materials of fried pork liver:

Ingredients: pork liver, carrot and cucumber.

Seasoning: cooking wine, soy sauce, onion, ginger and garlic.

Characteristics of fried pork liver;

Fried is delicious, not old, delicious, delicious!

Teach you how to cook fried pork liver, and how to cook fried pork liver is delicious.

Fried pork liver:

1, cleaning. It is said that it is best to soak pork liver in clear water and a few drops of white vinegar for two hours. It is too late. I beat the pig liver hard under the tap until I felt the harmful substances knocked out.

2. Slice and marinate with cooking wine and soy sauce 15 minutes or so.

3, carrots, onions, ginger, garlic slices, cucumber slices.

4. Stir-fry the onions, ginger, garlic and carrots as usual until the carrots are soft and golden yellow, add pork liver and stir-fry for about three minutes, add cucumber strips and chicken essence.

Stir-fried cabbage with mushrooms is a common dish in slimming recipes, but how to make it best depends on your own tastes and habits to make detailed adjustments. Follow the home cooking network to make this fried cabbage with mushrooms.

Cuisine and efficacy: private cuisine diet diet hypertension diet hyperlipidemia diet anti-cancer diet technology: cooking.

Preparation materials of fried cabbage with mushrooms;

Ingredients: mushroom (fresh)150g, cabbage150g.

Seasoning: 15g vegetable oil, 5g cooking wine, 3g salt, 2g monosodium glutamate, 5g onion and 2g ginger.

Saute cabbage with mushrooms;

1. Mushrooms are soaked in warm water, pedicled and washed;

2. Wash the cabbage and cut into pieces;

3. Heat the oil in the wok, pour in the cabbage, stir fry slightly, and serve out;

4. Chopped onion and ginger;

5. Heat oil in a wok, add minced onion and ginger, stir fry, add cabbage, mushrooms and a little water soaked in mushrooms, stir fry with refined salt and cooking wine, and sprinkle with monosodium glutamate.

Mushrooms in oyster sauce are a common dish in slimming recipes. You don't have to watch the video of mushrooms in oyster sauce to learn, but how to do mushrooms in oyster sauce is the best. Follow the instructions in the recipe to make this mushroom in oyster sauce.

Food and efficacy: diet recipes for losing weight in private kitchens, diabetes recipes, hypertension recipes and hyperlipidemia recipes.

Taste: fragrant technology: stir-fried.

Raw materials for producing Agaricus bisporus in oyster sauce;

Ingredients: Volvariella volvacea 250g and Lentinus edodes (fresh) 250g.

Accessories: rapeseed heart 150g.

Seasoning: salt 3g, cooking wine 2g, peanut oil 15g, oyster sauce 10g, starch (pea) 10g, onion 5g and ginger 3g.

Characteristics of Agaricus bisporus in oyster sauce;

Salty and delicious.

Teach you how to cook mushrooms in oyster sauce, and how to cook mushrooms in oyster sauce is delicious.

1. Wash Volvariella volvacea and Lentinus edodes, slice them, blanch them with boiling water, and take them out for later use;

2. Wash and slice cabbage;

3. Uniformly mix the starch into thick juice; Wash onion and ginger and slice;

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