How to make assorted vegetables?

One: assorted lettuce:

Ingredients: red and yellow persimmon pepper, lettuce, chicken feathers, chickpeas and purple cabbage.

Exercise:

1. Clean all the vegetables and tear them into pieces of different sizes directly by hand.

2. Heat the salad oil to 60%, add 1 slice of dried pepper and saute until fragrant.

3. Mix the prepared salad oil and proper amount of salt into the dish at room temperature.

Taste: This is a Chinese "salad", the biggest feature is refreshing.

Two: mixed assorted:

Composition:

Tofu 1 piece, tender beans 50g, tomatoes 50g, auricularia auricula 15g, sesame oil, vegetable oil, salt, monosodium glutamate and chopped green onion.

Exercise:

Dice tofu, beans, tomatoes and fungus. Boil the pot with water, blanch the tofu, beans, tomatoes and fungus respectively (the tomatoes can be slightly scalded), take them out and drain them, and put them on a plate for later use. Heat a wok, add vegetable oil, add pepper, add chopped green onion, salt, tomato and monosodium glutamate, stir-fry evenly, pour on the scalded tofu, beans and fungus, then pour sesame oil and stir-fry evenly.

Three: Assorted preserved egg tofu:

Ingredients: 2 preserved eggs, solid tofu 1 piece, onion 1 spoon, pineapple slices, cherry.

Ingredients: Seasoning: 3/2 tbsp soy sauce, 1 teaspoon sesame oil and vinegar. Sugar 1/2 teaspoons.

Methods: 1. Wash the tofu, soak it in hot water for a while, take it out, drain it, cut it into small cubes and let it cool.

2, preserved eggs peeled and diced.

3. Mix seasonings for later use.

4. Put preserved eggs and shallots in the center of the dish, drain the tofu around, mix the seasoning, pour it on the preserved eggs, and serve pineapple slices and cherries on the side of the dish.

Note: cold preserved eggs should be solid, and the sugar center is difficult to cut into shapes. Tofu should be thoroughly soaked in warm water to remove the beany smell.

Four: mixed lotus white:

1, lotus white is actually cabbage, which may be called cabbage in Sichuan. Cut it into small pieces first.

2. Put soy sauce, vinegar, salt, sugar, water starch and chicken essence into a bowl and beat into juice for later use.

3. put oil in the pot, fry the lotus seeds, and then put the prepared juice into it to cook. When it gets thicker, take it out.

4, put oil in the pot, saute pepper and pepper, and pour it on the lotus white.

Thank you!