The cold dish chef in the hotel

Here are some for your reference only:

Fried spicy cabbage

Ingredients: Chinese cabbage, 2 kg dried pepper, 4 ginger, San Qian sugar, 2 yuan soy sauce, 5 yuan sesame oil, 5 yuan refined salt and 8 yuan.

Method: Peel off the outer layer of Chinese cabbage, wash it, cut it into three thick strips with a straight knife, add salt and mix well, take it out after pickling, rinse it with cold boiled water, dry it, 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: 2 kg of fresh cucumber, 2 kg of red pepper, 4 grains of refined salt, 5 RMB of pepper oil, 5 RMB of soy sauce, 5 RMB of onion 1 RMB, 3 RMB of sugar, 2 RMB of aged vinegar and San Qian.

Method: Wash cucumber, cut it into two pieces with a knife to remove pulp, cut it into eight long pieces with a straight knife, sprinkle with salt, and marinate for ten minutes to control drying. 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: Chinese cabbage, 2 kg of red pepper, 4 white sugar, 5 yuan of refined salt, 5 yuan of vinegar, 5 yuan of pepper oil, 5 yuan of shredded onion, 1 ginger, 3 pieces of soy sauce, 2 yuan of monosodium glutamate, 10 piece.

Method: pick out the rotten leaves on the yellow side of Chinese cabbage, remove the roots, wash them, cut them into pieces three wide and eight long with a straight knife, blanch them in boiling water, take them out and dry them, and cut the peppers into filaments for later use; 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.