Method for making cold salad

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Ingredients for mixing onion: 1 catty of onion, three sauces of green pepper, San Qian mature vinegar, San Qian refined salt and five-coin sesame oil. Tripartite method: peeled and washed onions, sliced with a straight knife, and then cut into thick silk or small pieces; Pepper is shredded with a straight knife and put into a plate, then mixed with refined salt, soy sauce and aged vinegar, and finally dripped with sesame oil and stirred evenly. Features: fresh and crisp, hot and sour.

Ban Lapi

Ingredients: five slices of cucumber salt, San Qian sesame sauce, San Qian mustard, San Qian garlic, five slices of paste soy sauce, San Qian special vinegar and San Qian sesame oil. One-way method: first, mix the prepared flour with cold water to make a thin juice (depending on the quality of the flour). The ratio of flour to water is 5: 5 (mixed with water), 5: 6 (mixed with water) and so on. Fill one or two thin juice at a time, pour it into a special copper plate (or steel plate), put it into a boiling water pot to turn it into a thin-faced plate with the same thickness, cook it, put it into cold water, and cut it into strips with two-thirds width by changing knives. Then clean the cucumber and shred it with a straight knife, sprinkle with salt and mix well, and pour with sesame sauce, soy sauce, vinegar, mustard, garlic paste and sesame oil. Features: refreshing bones and muscles, delicious in summer.

Assorted cabbage

Ingredients: half a catty of cabbage, five cents of soy sauce, five cents of sesame oil, five cents of sugar and one dollar of salt. Dichotomy: Peel and wash the cabbage, and cut it into pieces one inch long and one half inch wide with a straight knife. Blanch in boiling water for two or three minutes and pick it up. Don't overdo it. Drain and put in a bowl. Add soy sauce, sesame oil, sugar and salt and stir. In addition, you can also add dried shrimps, dried fragrant peppers and shredded green and red peppers, and add vinegar to make sweet and sour cabbage. Features: sweet, salty and crisp, with wine and dishes.

Mix mung bean sprouts

Ingredients: mung bean sprouts, cucumber 2 kg, salt 2 kg, shredded onion 5 kg, ginger 2 kg, vinegar 2 kg, sesame oil 5 kg, sesame oil 1 kg. Production method: remove impurities from mung bean sprouts, wash them, cook them in a boiling water pot (be careful not to blanch too much), and take them out to control the water; Wash the cucumber, cut it into pieces with a straight knife, then cut it into filaments, sprinkle with salt, add shredded onion and ginger, mix well, and finally pour vinegar and sesame oil. For example, add soaked dried bean sprouts and vermicelli to make mung bean sprouts mixed with three shreds. Features: fresh, delicious and nutritious.

Sliced cucumber and shrimp

Ingredients: two pairs of shrimps, one cucumber, one green garlic seedling, two green leaves, three soy sauces, five dollars for sesame oil, one dollar for mature vinegar and two dollars for pickled fungus. Method: Peel prawns, cook them in boiling water pot, take them out and let them cool; Wash cucumber and cut it into semi-circular pieces with a straight knife; Pick and clean the green garlic sprouts and leaves, cut them into sections with a straight knife, and put them all on the case for later use. At this time, push the shrimp into pieces. Then put it on a plate to taste. The order of setting the plate is: first lay the green leaves at the bottom, then set the shrimp slices in a pattern (optional), put cucumber slices and green garlic seedlings on the top, sprinkle with water-borne fungus, and pour with soy sauce, sesame oil and mature vinegar. Features: bright and beautiful, fragrant and delicious.

Stir-fried shredded leek

Ingredients: chives, four fragrant bean curd, two fragrant salts, eight white sugar, five monosodium glutamate and one sesame oil. San Qian method washes shallots, scalds them slightly in a boiling water pot, quickly turns them over, scalds them for about three seconds, takes them out in a bamboo basket, vigorously dries the water, then cuts them into one-inch long pieces, puts them on a plate, and mixes in refined salt and monosodium glutamate while they are hot. In addition, shred the dried coriander, sprinkle it on the chives, and pour in the sesame oil and mix well. Features: The leek is quickly scalded by boiling water, and its texture is slightly crisp and fragrant; Sweet, dry, elastic and refreshing.

Bean paste with sesame sauce

Ingredients: fresh beans, five ounces of sesame paste, two ounces of salt, five dollars of monosodium glutamate, ten grains of pepper oil and five dollars. Jiang Mo San Qian Method: Cramp beans, break them, wash them, cook them in a boiling water pot, then soak them in cold water, take them out and put them in a stirring plate. Stir sesame paste with cold boiled water, heat pepper oil, add refined salt, monosodium glutamate and Jiang Mo, pour on beans, and mix well to serve. Features: green color and delicious taste.

Shredded pork with vermicelli

Ingredients: pork (fine) mung bean vermicelli, two pieces of five-dollar soy sauce, San Qian sesame oil, five parts of vinegar, two parts of mustard, five parts of salt water, one part of sesame sauce and five parts of monosodium glutamate. Method: Wash the pork first, slice it and cut it into filaments; Soak the vermicelli until soft, cut it into shreds with a straight knife, cook it in a boiling water pot, take it out and put it in cold water, drain it, put it in a plate and stir it with chopsticks. Then put the wok on a high fire, pour in the oil and heat it, then stir-fry the shredded pork in the wok, add a dollar of soy sauce and add vermicelli until the meat color changes. Pour vinegar, sesame oil, mustard, salt water and monosodium glutamate into the juice, preferably sesame paste. Features: Delicious and refreshing, accompanied by fine wine and delicacies.

Fried noodles with kelp

Ingredients: seaweed, three green leaves, three water fans, two handfuls of vinegar, San Qian soy sauce, five coins, monosodium glutamate, ten grains of refined salt, San Qian chopped green onion, two coins, ginger oil, one coin and garlic. Mud method: wash kelp, cut it into filaments with a straight knife, soak it in boiling water and take it out; Push the gouache strips into five-inch sections, wash the green leaves and cut them into filaments with a straight knife. Mix the three vegetables in a mixing basin, then add soy sauce, vinegar, refined salt, monosodium glutamate, Jiang Mo, chopped green onion, garlic paste and sesame oil in turn, stir well, and plate. Features: the silk is long and fragrant, and the color is gratifying.

Mix leeks

Ingredients: fresh leek, 2 kg salt, 5 yuan pepper, capsule 10. Method: Select and clean leeks, cut them inch by inch with a straight knife, mix well with salt and pepper, put them in a pot, cover them and marinate for two or three days. Features: economical and practical, most suitable for accompanying meals.

Fried soybean

Ingredients: 2 kg of soybean salt, 0.2 kg of soy sauce/kloc-0, 0.2 kg of rice wine/kloc-0, 2 kg of spiced powder 5 yuan, chopped green onion 5 yuan and 2 yuan. Method: Pick and wash the broken soybeans, pour them into the pot, soak the bean noodles with water, pour in the spiced powder (or add 1 yuan Lingyunxiang), cook on high fire for about 15 minutes, and then turn to low heat for stewing. At this time, you must add seasonings such as salt, soy sauce and yellow wine, and cover the pot tightly to stew until the bean skin swells. When eating, you can sprinkle some chopped green onion and drop some sesame oil, which is more fragrant. Features: crispy and delicious, with wine and dishes.

Spicy vermicelli

Ingredients: vermicelli six, two, sugar, five, soy sauce, one, two, Chili oil, five dollars, vinegar, San Qian pepper powder, one dollar, monosodium glutamate, one part method: first soften vermicelli with boiling water, cut it into two-inch long pieces and put it on a plate. Add soy sauce, vinegar, sugar, monosodium glutamate and cold water into a bowl to make a marinade, pour it on the vermicelli, sprinkle with pepper powder, and pour in Chili oil and mix well. Features: This dish is Sichuan style, spicy and delicious, and it is the best accompaniment to wine.

Mixed vermicelli

Ingredients: high-quality flour, five ounces of water, three kilograms of cucumber, two ounces of sesame paste, five ounces of mustard, five ounces of sesame oil, five ounces of San Qian Chili oil and two ounces of sesame oil. Method: add clear water to flour, beat it into thick juice, boil it with strong fire, spread it on a board, spread it evenly, air-cool, roll it up, cut it into wide strips, sprinkle with shredded cucumber, add sesame sauce, mustard, Chili oil, pour soup and drop sesame oil. Features: cool and delicious, good in midsummer.

Assorted celery

Ingredients: fresh celery, 2 Jin of refined salt, 5 jiao of sesame oil, 5 jiao of special vinegar, San Qian soy sauce, San Qian Method: Pick leaves, remove hairy roots and wash celery. Cut into five long sections, blanch in boiling water pot, sprinkle with salt and mix well. When eating, pour soy sauce, special vinegar, sesame oil or pepper oil to make it taste longer. Don't put vinegar too early, or the food will turn yellow. Features: green, fresh and nutritious.

Celery with tomato sauce

Ingredients: tender celery, one catty of tomato juice, two ounces of salt, two ounces of cooking oil, one ounce of white vinegar and one ounce of money. Methods: 1. Select fresh celery, remove leaves and roots, cut the stem straight with a knife, put it in a boiling water pot, take it out when the water boils again, drain the water, cut it into one-inch long sections, and put it in a plate with refined salt and monosodium glutamate. 2. Put the pot on the fire, add cooking oil to heat it, add tomato juice, sugar, vinegar and water, boil it and pour it on celery. Features: This dish is orange-red, fresh and delicious.

Spiced flowers and rice are born.

Ingredients: peanuts, one kilogram of salt, one or two ounces of pepper, one yuan of aniseed, one yuan of cardamom and half a yuan of ginger. Method: Pick peanuts, soak them in warm water for about two hours, add two or three kilograms of water to the pot, light them, add salt, pepper, aniseed, cardamom and ginger, add peanuts, cook them, pour the soup into the pot, and take them out. Features: Five flavors are rich, suitable for drinking and eating.

Spinach puree

Ingredients: 1 catty of spinach, 2 pieces of Jiang Mo 2000 fragrant dried bean curd, 8 pieces of refined salt, 8 pieces of shrimps, San Qian white sugar, 3-way salted lean meat, 2 pieces of sesame oil, San Qian method: 1. Remove the old leaves of spinach, cut off the root tips, wash them, put them in a boiling water pot until the water boils again (turn the vegetables over in the middle), stop for a while, pick them up and drain them, then grind them flat to squeeze out the water, chop them up, and squeeze the water into the pot again. 2. Wash the dried shrimps to remove dust and impurities, put them in a small bowl, add boiled water (it is best to steam them in a cage for 20 minutes), soak them until they are soft and cut into pieces. Dried bean curd and cooked salted lean meat are also cut into pieces. Pour the above powder, Jiang Mo, soaked shrimp and rice into spinach, add sesame oil and stir well. Features: This dish is delicious because it is mixed with a variety of raw materials.

Mixed assorted food

Ingredients: vermicelli with three or two cooked pork, one or two cooked chicken, one or two cooked ham, two boiled water, five eggs, two spinach hearts, three soy sauce, eight mushrooms, San Qian vinegar, San Qian sesame oil, one mustard sauce and two monosodium glutamate. Method: First chop the vermicelli into five-inch strips, put them in boiling water until there is no hardness in the center, take them out and soak them in cold water, pour them and put them around the plate; Spinach heart is cut into inches with a straight knife; Open the blade of the mushroom slice and blanch it with boiling water for later use; Heat the frying spoon on the fire, open the egg and pour in the thick egg skin, uncover the egg skin and cut it into two inches long and one minute wide silk; Pork, chicken and ham are cut into one-minute thick and one-inch long silk with a straight knife. Put all kinds of raw materials in the middle of the vermicelli plate in neat colors, and sprinkle dried seaweed on the vermicelli. Finally, mix soy sauce, vinegar, sesame oil, mustard sauce and monosodium glutamate into juice in a bowl and pour it in when eating. Features: bright color and unique flavor.

Three-silk celery

Ingredients: tender celery, one catty of salt, water-soaked mushrooms for five minutes, one or two sugars, five minutes of bamboo shoots, one or two monosodium glutamate, one minute of spiced dried sesame oil and two minutes of San Qian Jiang Mo Method: 1. Wash celery, remove leaves and cut roots, put it in a boiling water pot, pick it up when the water boils again, drain it, cut it into one-inch long sections, add refined salt, mix well and put it on a plate. 2. Cut the mushrooms, bamboo shoots and dried citron into filaments, blanch them in a water pot, take them out and drain them, sprinkle them on celery, add Jiang Mo, sugar and salt, mix well and sprinkle with sesame oil. Features: This dish is harmonious in color, crisp and delicious.

Dried shredded green pepper

Ingredients: five ounces of fragrant green pepper, three pieces of sesame oil, one piece of sugar, one piece of refined salt and one piece of monosodium glutamate. Methods: firstly, clean the green pepper and cut it into filaments with a straight knife; Dry incense is also cut into filaments with a straight knife, blanched in a boiling water pot, taken out and drained, poured into a stirring basin, and mixed with sesame oil, sugar, refined salt and monosodium glutamate to serve. Features: delicious color, the best wine.

Stewed cauliflower

Ingredients: cauliflower, 2 kg of refined salt, 5 yuan of pepper oil, 5 yuan of chopped green onion, ginger 1 yuan, 2 yuan. Method: Remove the roots of cauliflower, break the petals, cut it into eight pieces with a straight knife, blanch it in boiling water, then take it out to dry, sprinkle with refined salt, put it on a plate, finally add onion and ginger, and heat the pepper oil to serve. Features: delicious taste, fresh shape, suitable for wine and rice.

Stewed celery

Ingredients: fresh celery, Jiang Mo, refined salt, monosodium glutamate, pepper oil, aged vinegar. Method: Remove leaves and roots from fresh celery, clean it with a straight knife, cut it into eight long sections (thick roots can be divided into two), cook it in a boiling water pot, take it out, rinse it with cold water and control it to dry. Then mix the refined salt, monosodium glutamate and mature vinegar evenly, put them into Jiang Mo, and pour in the heated pepper oil. Features: Rich in nutrition and rich in fragrance.

Xuan la San si

Ingredients: lettuce, a catty of cucumber, five ounces of salt, five dollars of red pepper, two ounces of onion, one dollar of ginger, three slices of vinegar, two dollars of pepper oil and five dollars. Practice: peel the lettuce and wash it, and cut it into silk with a straight knife; Wash cucumber and shred; Pepper is also shredded. Sprinkle with salt and vinegar, mix well, add minced onion and ginger, and drizzle with pepper oil. Features: bright colors and complete tastes.

Sanwei cucumber

Ingredients: cucumber, 2 Jin, five peppers, four salt, five cents, white sugar, San Qian vinegar, five cents, onion, one dollar, ginger, two dollars, soy sauce, two dollars, pepper oil, five dollars. Method: Wash the cucumber and cut it into three-minute wide and eight-minute long sections with a straight knife; Pepper is also shredded with a straight knife; Blanch cucumber in boiling water, remove and dry, sprinkle with salt and mix well. Heat the pepper oil in the pot and add onion, ginger, pepper, soy sauce, vinegar, sugar, etc. Stir well on the cucumber. Features: Delicious in color and convenient to make.

rapeseed

Ingredients: 2 kg of fresh rape, refined salt, 5 yuan of pepper oil, 5 yuan of ginger and 3 slices of onion, 1 yuan. Method: Wash the leaves and roots of rape, cut them into 8-minute spatula with a straight knife, cook them in boiling water, take them out to dry, mix them with refined salt, put them on a plate, sprinkle with shredded onion, Jiang Mo and pepper oil and heat them. Features: bright green and crisp, suitable for noodle rice.

Oil stimulates cucumber

Ingredients: one catty of tender cucumber, half a catty of cooking oil (one or two ounces of oil consumption). Ten peppers, two onions, half a tree of ginger, two dollars of sugar, two dollars of San Qian vinegar and five dollars of refined salt. Method: Wash the cucumber, cut off both ends on the case, and cut off a piece of pulp with two petals. Cut it diagonally every minute. The depth of the knife is half that of the cucumber. Don't cut it thoroughly, then cut it into inches. Wash the pepper and cut it into fine filaments with a straight knife. Then put the wok on the fire, pour the oil until it is 80% cooked, fry the cucumber green, take it out, and put it on a plate with one hundred faces up. Leave a little oil in the pot, fry the peppers until they are burnt, and then take them out. Then add onion, ginger, shredded pepper and various seasonings to make juice and pour it on cucumber. Features: green, fresh, crisp and unique flavor.

Green bean sprouts

Ingredients: 2 kg of mung bean sprouts, salt, 5 yuan, pepper oil, 5 yuan, shredded onion, 1 yuan, 3 slices of ginger, coriander and 2 pieces of vinegar. San Qian's practice: Select and clean mung bean sprouts, blanch them in boiling water, take them out, dry them, sprinkle with salt, vinegar and cabbage leaves, and mix well to serve. Finally, add onion, ginger and coriander, and add pepper oil. Features: crispy and delicious, simple to make.

Fried spicy cabbage

Ingredients: 2 kg of Chinese cabbage, 4 dried peppers, 4 ginger, 2 yuan of San Qian sugar, 2 yuan of soy sauce, 5 yuan of sesame oil, 5 yuan of refined salt and 8 yuan. Method: Peel the cabbage, wash it, cut it into strips with a straight knife, add salt, mix well, take it out after pickling, rinse off the salty taste with cold boiled water, and put it into a basin. Pour sugar, vinegar and soy sauce on the cabbage, shred two peppers and ginger, sprinkle them on the cabbage, fry the other two dried peppers with sesame oil and pour them into a pot, then cover the pot and stew for ten minutes. Features: spicy, crispy and refreshing, with both wine and rice fragrance.

Pepper and cucumber

Ingredients: fresh and tender cucumber, 2 kg of red pepper, 4 pieces of refined salt, 5 yuan of pepper oil, 5 yuan of soy sauce, 5 yuan of onion 1 money, 3 yuan of ginger 1 money, and 2 yuan of aged vinegar. San Qian's method: Wash cucumber, cut it into two sections with a knife, cut it into eight long sections with a straight knife, sprinkle with salt, and marinate for 10 minute. Then mix the soy sauce, vinegar, sugar and salt together. Add shredded pepper, onion, shredded ginger, heat with pepper oil, then pour it on the shredded pepper and buckle it for a while. Features: sweet, spicy, sour, fragrant and nutritious.

Xuan hai Dai si

Ingredients: 1 catty of seaweed, 5 liang of refined salt, 5 liang of pepper oil, 5 liang of green vegetables, 3 slices of vinegar, 1 liang of San Qian onion and 1 liang of ginger. Method: Wash kelp, cut it into filaments, blanch it with boiling water, take it out and dry it, sprinkle with refined salt and shredded vegetables, mix well, put it on a plate, and finally add minced onion and ginger, pour in vinegar and pepper oil and heat it to serve. Features: Silk is long and fragrant with unique flavor.

Sanwei cabbage

Ingredients: 2 kg of Chinese cabbage, 4 pieces of white sugar, 5 yuan of refined salt, 5 yuan of vinegar, 5 yuan of pepper oil, 5 yuan of shredded onion, 3 pieces of ginger 1 money, 3 pieces of soy sauce and 2 yuan of monosodium glutamate. Production method: pick out Chinese cabbage, remove rotten leaves, remove roots, wash it, and cut it into two-thirds width and ten cents with a straight knife. Sprinkle with salt, mix the cabbage well, heat the pepper oil from the pot, and add seasonings such as spicy shredded, shredded onion, shredded ginger, white sweet and sour, soy sauce and monosodium glutamate. Features: red and white, spicy and multi-flavored.

Mustard bean jelly

Ingredients: bean jelly is bought in a supermarket that sells bean products. The method of mung bean jelly is: 1. Cut the bean jelly into small pieces and put it in a bowl. 2. Slice the leek and put it in. 3. Pour in two spoonfuls of mature vinegar, one spoonful of mustard oil, one spoonful of chicken essence and one spoonful of sesame oil. 4. sprinkle some sesame seeds. 5. Mix well and plate.