The practice of cold mixed vegetables, various practices of cold vegetables

Cold mixed vegetables is a dish with mushrooms, bean sprouts, spinach, coriander, and shredded red pepper.

Chinese name. Coleslaw.

Raw material. Mushrooms, bean sprouts, spinach, coriander, shredded red pepper.

Seasoning. Cold vinegar, soy sauce, salt, sugar, chicken essence.

Crafting tools. Wok.

Ingredients: mushrooms, bean sprouts, spinach, coriander, shredded red pepper.

Seasoning: cold vinegar, soy sauce, salt, sugar, chicken essence, spicy oil, sesame oil.

Method:1Wash the mushrooms, blanch them in boiling water, drain and tear them into thin strips.

2.Blanch the bean sprouts and spinach separately, cool the river, and cut the spinach into sections.

3.Wash the parsley and chop it; Shred the dried red peppers.

4.Mushrooms, bean sprouts, spinach, coriander, shredded red pepper in a large bowl and seasoning in a small bowl.

5.Mix well and serve on a plate.

Ingredient 2: spinach, carrots, fungus, shiitake mushrooms and vermicelli.

Method: Vermicelli should use white potato flour and somersault. The mushroom flavor is fresh, and it is used less, which is considered a side dish.

I like meat, and I also put shredded sausages, shredded pork, shredded beef. Blanch the spinach, carrots and vermicelli separately and let them cool. Blanch the vermicelli for a little longer, about two or three minutes, and soak it in cold water.

Put oil in the pot, put some shredded green onions and fry until fragrant, then add shredded sausages, fungus, and shredded mushrooms. When the hot dish is cold, mix with the spinach and carrots. The vermicelli drains the water, cuts it and puts it in.

Seasoning: light soy sauce, rice wine or mirin, chicken powder, sugar, salt, sesame oil. Adding a little olive oil also has a different taste.

Ingredients: 150g shredded pork, 2 eggs, vermicelli, carrots, cucumber, fungus, cabbage, 1000 zhang, garlic, millet spicy, light soy sauce, dark soy sauce, oyster sauce, cooking wine, sweet paste, starch, coriander, sesame oil, white pepper.

Method: 1 Shred the pork loin, add a teaspoon of white pepper, a spoonful of light soy sauce, a spoonful of cooking wine, and a teaspoon of starch, grasp well; Then drizzle a spoonful of oil over the surface and marinate for 10 minutes.

2 Peel the carrots and shred them with the cucumbers, cabbage, 1,000 pieces and fungus.

3 Chop four cloves of garlic and four spicy millets and set aside, soak the vermicelli until soft and set aside.

4 Beat two eggs in a bowl, grease the pan, pour in the egg mixture and fry the egg skin until it is finished, then cut into shreds.

5 Cook the soaked vermicelli and remove from the cold water.

6 Heat oil in a pan, pour in shredded meat, stir-fry until browned, add a spoonful of sweet noodle sauce and stir-fry well before pouring into a bowl.

7 Put oil in a pot and stir-fry minced garlic and millet until spicy, pour in cabbage, fungus and carrots and stir-fry until the heat is broken.

8 Bowl with stir-fried vegetables, add vermicelli, shredded cucumber, shredded egg skin, 1000 zhang, 1 spoonful of oyster sauce, 1 spoonful of light soy sauce and 1 spoonful of cooking wine, mix well; Then pour in the shredded meat, add a little sesame oil and coriander, mix well and eat.

9 Finally, you can sprinkle a little white ripe sesame seeds for better taste

Coleslaw. Ingredients: vermicelli, carrots, enoki mushrooms, spinach, eggs, black fungus, cucumbers.

Sauce: minced garlic, millet spicy, white sesame seeds, chili noodles, drizzle 1 tablespoon of hot oil, 2 tablespoons of light soy sauce, 2 tablespoons of vinegar, 1 tablespoon of salt, 1 tablespoon of sugar substitute.

Method:1Vermicelli, shredded carrots, enoki mushrooms, spinach, and black fungus are blanched in turn.

2.Fry the eggs and cut into shreds.

3.Shred cucumbers without blanching.

4.Pour the sauce into the side dish and stir well, add 1 tablespoon of sesame oil and continue stirring.

Cold fungus, cold preserved eggs, cold cucumbers, cold vermicelli, cold garlic eggplant, cold shredded potatoes, cold spinach, cold seaweed shreds, cold tofu, cold shredded pork, cold enoki mushrooms, cold red mushrooms, cold spicy eggplant strips, cold lettuce, cold broccoli, cold lotus root slices, cold shredded king oyster mushrooms, cold salad.

Here's how to make the cold fungus::

Ingredients: 15g of black fungus

Excipients: a little oil, 10g of Hangzhou pepper, 5g of Chaotian pepper, 3 cloves of garlic, 15 slices of Sichuan pepper, 15g of cold soy sauce, 15g of cold vinegar, 5g of sesame oil, 1 coriander.

1.Soak the fungus in cold water.

2.After soaking, cut off the roots and wash thoroughly. When the water in the pot is boiling, add the fungus and cook for about 2-3 minutes. The cooking time depends on the cooking resistance of the purchased fungus.

3.Rinse the cooked fungus with cold water.

4.Slice the green and red peppers and place in a bowl. Pour a little oil into the pan. After the chili pepper is fragrant, pour it into the green and red pepper bowl while it is hot to bring out the flavor of the green and red pepper.

6.Remove the water from the fungus that has been cooled and put it on a plate, sprinkle with the washed coriander segments, and drizzle with the bowl juice.