Sichuan style cold salad practice

Portulaca oleracea (300g) Seasoning: Salt (3g)? Soy sauce (10g) and vinegar (10g)? Chili oil (25g)? Pepper (red, sharp and dried) (4g) sugar (3g)? Sesame oil (5g) monosodium glutamate (1 g)

Category: Sichuan cuisine? Dysentery conditioning, promoting blood circulation and removing blood stasis conditioning, clearing away heat and toxic materials conditioning, mastitis conditioning

1. First, wash and drain the dried chilies, and fry them until cooked. Remove the old leaves and roots of Portulaca oleracea, wash them, then cut them into 7 cm long sections with a knife, blanch them in a boiling water pot until they turn green, and then take them out and put them in cold water for later use.

2. Take a bowl, add seasoning such as salt, soy sauce, vinegar, red oil, parched chili, sugar, sesame oil and monosodium glutamate, and stir well for later use.

3. Take out the cold purslane, drain the water, put it in a container, add the prepared sauce, and mix well to serve.

Salt, vinegar, sesame oil, monosodium glutamate, Chili oil, soy sauce, sugar.

Remove the roots of cowpea, wash it, and cut it into inches. Wash ginger and chop it into Jiang Mo for later use;

Light a fire in a pot, add some water and bring to a boil. Pour cowpea, cover the pot and cook for 5-8 minutes, then take it out with a colander and drain it;

Pour cowpea into a dish, add Jiang Mo, add soy sauce, vinegar, sugar, refined salt, monosodium glutamate, sesame oil and Chili oil, and mix well to serve.

Spicy vermicelli

Ingredients: vermicelli, sugar, soy sauce, Chili oil, vinegar, San Qian pepper powder, monosodium glutamate.

Method: Soak the vermicelli in boiling water until soft, 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.

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.