Mix cabbage
Ingredients: cabbage, minced garlic, dried chilies, Sichuan peppercorns, soy sauce, vinegar, sugar, salt.
Steps: Wash and cut the cabbage into cubes, minced garlic and dried chili peppers and set aside.
Add water to a pot and bring to a boil, add a little salt and oil, add the cabbage and blanch until it breaks.
Remove the blanched cabbage, drain after cooling.
Put minced garlic, dried chili pepper and Sichuan pepper into hot oil and stir-fry until fragrant, then add soy sauce, vinegar, sugar and salt to make juice.
Pour the mixed juice over the cabbage and mix well.
Cold spinach enoki mushroom
Ingredients: spinach, enoki mushrooms, garlic cloves, light soy sauce, rice vinegar, salt, sugar, chili oil
Steps: Wash the spinach and cut it into sections, remove the roots of the enoki mushrooms, wash them and break them into small bunches.
Boil a pot of water, blanch the spinach and enoki mushrooms respectively, remove them and cool them in cold water, drain and set aside.
Chop the garlic cloves into minced garlic, add light soy sauce, rice vinegar, salt, sugar and chili oil to make a sauce.
Put the blanched spinach and enoki mushrooms in a bowl, and mix well with the sauce.
Pleurotus eryngii
Ingredients: Pleurotus eryngii, green and red pepper, garlic, coriander, light soy sauce, vinegar, sugar, salt, chicken essence, sesame oil
Steps: Wash the oyster mushrooms and cut them into thin slices, shred the green and red peppers, mince the garlic and chop the coriander.
Blanch the sliced oyster mushrooms in boiling water, remove and drain.
Take a small bowl, add light soy sauce, vinegar, sugar, salt, chicken essence and minced garlic, stir well and make a sauce.
Add shredded green and red peppers and coriander to the blanched king oyster mushrooms and drizzle with the seasoned sauce.
Finally, add a little sesame oil and mix well.
Chilled garlic moss
Ingredients: garlic, carrots, fungus, salt, light soy sauce, vinegar, sugar, pepper oil, chili oil.
Steps: Wash the garlic moss and cut it into sections, shred the carrots, soak the fungus and cut into shreds. Blanch the three ingredients in boiling water and drain.
Put salt, light soy sauce, vinegar, sugar, pepper oil, chili oil and other seasonings in a bowl and stir well to make a sauce.
Put the blanched garlic, carrots and fungus in a bowl, pour in the sauce and mix well.
Cold salad with yuba
Ingredients: Yuba, green pepper, red pepper, garlic cloves, ginger, coriander, cooking oil, salt, sugar, vinegar, soy sauce, chicken essence
Steps: Soak the yuba in warm water until soft, then rinse with clean water and drain for later use.
Wash and shred the green and red peppers, mince the garlic cloves and ginger, and cut the coriander into sections for later use.
Boil a pot of water, add a small amount of salt and cooking oil, blanch the soaked yuba in a pot, boil until the yuba becomes soft, then remove it, rinse it with cold water, drain the water and set aside.
In a bowl, add shredded green peppers, shredded red peppers, minced garlic and minced ginger, then add an appropriate amount of salt, sugar, vinegar, soy sauce and chicken essence, stir well.
Pour the seasoned sauce into the yuba, add an appropriate amount of coriander, and mix well.
pickle
Ingredients: fresh cucumber, salt, sugar, light soy sauce, dark soy sauce, vinegar, garlic cloves, dried chili peppers, Sichuan peppercorns
Steps: Wash the cucumber, cut it into long strips, put it in a bowl, add 5 grams of salt, mix well, and marinate for 1 hour.
Mix the sugar, light soy sauce, dark soy sauce and vinegar together, stir well and set aside.
Rinse the pickled cucumber with water to remove any excess salt, squeeze out the water and set aside.
Add an appropriate amount of oil to the pot, add garlic cloves, dried chili peppers, and peppercorns and stir-fry until fragrant, pour in the prepared seasoning sauce, and turn off the heat after boiling.
Put the processed cucumber into a bowl, pour in the boiled seasoning sauce, mix well, marinate for half an hour and serve.