Ask for the menu of stall food.

Vegetarian dishes: 1. Raw materials of fragrant hand-torn cabbage: cabbage 1 piece (about 500g), 6 dried red peppers and 2 garlic cloves.

Seasoning: cooking wine 1 spoon (15ml), rice vinegar 1 spoon (15ml), sugar 1 teaspoon (5g) and salt 1 teaspoon (5g).

Exercise:

1) break the cabbage into large pieces by hand, blanch it in boiling water to soften it, take it out, drain it in cold water, and then tear it into small pieces by hand. Cut garlic into powder for later use.

2) Heat the pan, and pour in the oil. When the oil is 50% hot, add the dried red pepper and minced garlic, stir-fry until fragrant, pour in the Chinese cabbage slices, pour in the cooking wine and rice vinegar, add the white sugar and salt, and stir well. 2. Ingredients for mixing onions: one catty of onion, three sauces of green pepper, San Qian mature vinegar, San Qian refined salt and five-coin sesame oil. Tripartite method: peeled and washed onions, sliced with a straight knife, and then cut into thick silk or small pieces; Pepper is shredded with a straight knife and put into a plate, then mixed with refined salt, soy sauce and aged vinegar, and finally dripped with sesame oil and stirred evenly. 3. Mix mung bean sprouts raw materials: 2 kg of mung bean sprouts, 2 kg of cucumber, 2 kg of refined salt, 5 kg of shredded onion, 2 kg of ginger, 2 kg of vinegar, 5 kg of sesame oil and sesame oil 1 kg. Methods: Clean the mung bean sprouts, put them in a boiling water pot and cook them (be careful not to blanch too much), then take them out and control the water. Wash the cucumber, cut it into pieces with a straight knife, then cut it into filaments, sprinkle with salt, add shredded onion and ginger, mix well, and finally pour vinegar and sesame oil. For example, add soaked dried bean sprouts and vermicelli to make mung bean sprouts mixed with three shreds. 4. Raw materials for mixing beans with sesame sauce: fresh beans, five ounces of sesame sauce, two ounces of refined salt, five dollars of monosodium glutamate, ten grains of pepper oil and five dollars of Jiang Mo San Qian. Practice: cramp, break and wash the beans, cook them in a boiling water pot, then soak them in cold water, take them out and put them in a stirring plate. Stir sesame paste with cold boiled water, heat pepper oil, add refined salt, monosodium glutamate and Jiang Mo, pour on beans, and mix well to serve. 5. kelp mixed with vermicelli raw materials: three green leaves of water-soaked kelp, three pieces of vinegar-soaked vermicelli, five dollars of San Qian soy sauce, ten grains of refined monosodium glutamate, two dollars of chopped green onion in San Qian, one dollar of Jiang Mo, one dollar of sesame oil and three petals of garlic. Mud making method: wash kelp with sand, cut it into filaments with a straight knife, soak it in boiling water and take it out; Push the gouache strips into five-inch sections, wash the green leaves and cut them into filaments with a straight knife. Mix the three vegetables in a mixing basin, then add soy sauce, vinegar, refined salt, monosodium glutamate, Jiang Mo, chopped green onion, garlic paste and sesame oil in turn, stir well, and plate. 6. Cold binaural raw materials: black fungus, tremella, carrot, coriander, balsamic vinegar, sesame oil, sugar, salt and garlic. Practice: 1. Put the soaked auricularia auricula into boiling water, blanch for about 1 min, immediately pick it up and soak it in ice water; 2. Mix a proper amount of sesame oil, sugar, salt, chicken essence, coriander and balsamic vinegar into a delicious sauce; 3, black fungus to ear roots and tear into small pieces, fully drain the water, add the right amount of coriander leaves, shredded carrots, shredded lemon peel and sauce and mix well to eat. 7. Chilled and spicy cucumber ingredients: 5 accessories of cucumber: 3 cloves of garlic, 3g of salt, 5g of pepper 10 slice, 5g of spicy bean paste, 5g of pepper oil 1 5g, 5g of sugar, 0g of vinegar10g, and appropriate amount of sesame oil:1. Wash cucumber, dry, and remove both ends. Slice garlic. 2. Rinse the cucumber with cold boiled water, remove it and drain it, then put it in a big bowl. 3. Put the garlic slices, pepper granules and all seasonings into a large bowl and mix well, then marinate for a while. 8. Coriander mixed with tofu raw materials: South tofu (tender tofu), coriander, onion, garlic, salt, chicken essence and sesame oil production steps:

1. Cut the tofu into small pieces, blanch it in salted water, remove the beany smell, take it out and drain it, and put it on a plate to cool for later use; Shred onion and garlic, and cut coriander into sections for later use.

2. Heat sesame oil in a wok, saute shallots and pour them on tofu.

3, sprinkle with shredded garlic, add the right amount of salt and chicken essence to adjust the taste, sprinkle with coriander and mix well! 9. Sweet and sour radish materials: 1 white radish and 1 red and green pepper. Seasoning: salt, soy sauce, vinegar, sugar. Practice: 1, radish, red pepper and green pepper are cut into pieces. Add salt, soy sauce, vinegar and sugar to radish and red pepper, mix well, put them in a container and marinate them in the refrigerator for 2-3 days; 2. Drop some sesame oil when eating. Tip: Don't cover the container, lest it smell like rotten radish. 10. Fresh cucumber roll ingredients: one cucumber ingredient: 1 garlic, 30g soy sauce, 30g Chili oil, 10g sesame oil, 2g salt, 10g sugar. Production method: 1. Wash the cucumber and wipe off the water with kitchen paper; 2. Cut Plante cucumber into slender slices with a melon planer; 3. Roll up the cucumber and put it neatly on the plate; 4. Stir garlic into mud, add Chili oil, put it in the microwave oven for 30 seconds, then add soy sauce, sesame oil, salt and sugar; Pour the garlic paste on the cucumber roll, and it becomes a crisp and tender cucumber roll. 1 1. cold eggplant 1. Peel eggplant, steam it in a pot, take it out, and cool it in boiling water. Tear into thin strips by hand and set the plate. 2. Prepare sauce: mix soy sauce paste, minced garlic, soy sauce, vinegar, sesame oil, a little salt, monosodium glutamate and sugar. You can also add some fried sesame seeds ~3. Sprinkle them on the eggplant, OK ~~~ 12. Raw materials for shooting cherry radish: cherry radish 300g, white vinegar 1 tablespoon, soy sauce 2 tablespoons, sugar 2 teaspoons, salt 1/2 teaspoons, garlic 3 cloves and chopped leeks. Practice: 1. Squeeze garlic into garlic paste, and mix with seasoning to make sauce. 2. Wash the cherry radish and pat it. 3. Mix the sauce into the photographed cherry radish and put it in the refrigerator to cool before eating. 13. Dessert-Salted peanuts Material: fresh flowers, fennel and salt. Practice: 1, rinse the sediment on the surface of peanuts repeatedly with clear water; 2. Squeeze a crack in the peanut by hand to taste; 3. Put peanuts in the pot, add a few fennel seeds, pour enough water and boil. Add salt (twice as much as usual), turn to low heat and cook for 15 minutes, then turn off the fire and serve; 5. After cooling, soak the juice in the refrigerator for 2-3 hours, and the taste will be better. 14. Ingredients of cold sesame leaves: sesame leaves, salt, pepper, minced garlic, sesame oil, rice vinegar, fish sauce, oil pepper, pepper and sugar. Practice: 1, wash the newly picked sesame leaves; 2. salt water immersion 10 minute; 3. Blanch the washed sesame leaves; 4. Take out sesame leaves and put them in cold water for cooling; 5. Replace the drained sesame leaves with knife segments; 6. Add pepper, minced garlic, sesame oil, salt, rice vinegar, fish sauce, oil pepper, pepper and sugar and mix well. 15. Soybeans with sesame sauce Ingredients: 250g long beans (also called red beans), two spoonfuls of sesame sauce, one spoonful of mashed garlic, and salt1g. Practice: 1, wash the long beans and cut them into 4-5 cm sections; 2. Mix sesame paste with 1 tablespoon of cold boiled water, add salt and mix well; 3. Boil water in the pot, add a few drops of salad oil, and pour chopped beans to cook; 4. Take out the cooked beans and pour them into cold boiled water for later use; 5, remove the beans and put them on the plate, drizzle with sesame sauce, sprinkle with minced garlic, and add a few red pepper rings to decorate. Tip: Dropping oil in 1 and boiled water will make beans greener; 2. One tablespoon = 15ml. 16. Five-grain fragrant soybean raw materials: 500g of soybean with shell and 500ml of fragrant brine. Practice: 1, wash edamame for later use; 2. Add enough water to soak the edamame in the pot, and add the edamame after the fire is boiled; 3. Add a mung bean baking soda and open the lid for 5 minutes; 4. The cooked edamame is cooled immediately, and then soaked in ice water for full cooling; 5. Filter the cooled edamame, put it into a container, add the fragrant and bad bittern, and drown the edamame; 6. Cover and refrigerate for more than 2 hours. 17. Flammulina velutipes raw materials: Flammulina velutipes, yellow pepper, onion, garlic, soy sauce, balsamic vinegar, sesame oil and honey (sugar). Practice: 1, boil the water, first add Flammulina velutipes and shredded yellow pepper and blanch for 30 seconds, and finally add shredded onion and mix well before taking it out; 2. Soak the fished 1 material in ice water for half a minute; 3. Fully mix 1.5 teaspoon of soy sauce, 1 teaspoon of balsamic vinegar, half teaspoon of honey (sugar) and garlic into a wet material, take out the two materials, gently squeeze out the water, and then put them into it and mix well; 4. Drop a few drops of sesame oil before serving. Tip: 1, Flammulina velutipes is very tender, so it is best not to blanch in water for more than 30 seconds, otherwise the taste will be too old, and it will plug your teeth when chewing; 2. Soaking the scalded Flammulina velutipes in ice water can not only quickly cool down, but also keep the scalded vegetables with the best taste and color; 3. The scalded Flammulina velutipes should be squeezed out gently to avoid excessive overflow after serving, which will affect the taste and beauty; 4, it is best to mix with food, put it for a long time, Flammulina velutipes will absorb the color of the sauce, and the color will not look good; 5, if you are afraid of the smell of garlic, you can pour a little sesame oil in garlic, so that garlic will not be too irritating or spicy; 6, spicy can add a little spicy oil, the taste is naturally better. 18. iceberg gentleman dishes ingredients: bitter gourd, ice cubes. Practice: 1. Cut bitter gourd in half and dig seeds with a spoon; 2. Then blanch in boiling water for no more than 30 seconds, take it out and quickly soak it in ice water for 3-5 minutes; 3. Take out the bitter gourd, drain the water and slice it with an inclined blade (the thinner the slice, the better, please ignore my knife work); 4. Spread a layer of ice on the bottom of the dish and code the sliced bitter gourd on the ice; 5, sauce: a, you can adjust some sauces: soy sauce, sesame oil, vinegar, Chili oil, honey, cooked sesame seeds. B, like mustard cheese can also be served with mustard and soy sauce. 19. spinach rolls with sesame sauce ingredients: spinach, sesame sauce and cooked white sesame seeds. Practice: 1. Wash the spinach, blanch it in boiling water, remove the cold boiled water, and then squeeze out the water; 2. Squeeze spinach into strips and cut into small pieces; 3. One end of the spinach segment is stained with white sesame seeds; 4. Add a little salt and cold water to sesame sauce, mix well and pour it on spinach. 20. Sugar-stained tomato materials: tomatoes, fine sugar, and sealed glass jars. Practice: 1. Wash the tomatoes and cross the top with a knife, then pour boiling water for 2 minutes, remove and peel. 2. Cut peeled tomatoes into half-moon slices, spread them evenly in a glass jar, then sprinkle a layer of sugar, then spread a layer of tomatoes and sprinkle a layer of sugar. 3. Cover it and seal it, then put it in the refrigerator or cold water. It's delicious to take it out after it's thoroughly cooled. 2 1. Cold green bamboo shoots. Ingredients: half a green bamboo shoot, one carrot and one bean sprout. Accessories: a handful of pepper, two spoonfuls of salad oil, one spoonful of rice vinegar, salt, monosodium glutamate and sesame oil. Practice: 1, green bamboo shoots are defoliated, peeled, washed and drained, and cut into filaments; Peeling carrot, washing, and cutting into filaments; Wash the bean sprouts. 2. Boil water in a pot, add a spoonful of salt and a little oil, add shredded carrots and bean sprouts, simmer for one minute, remove and soak in cold water, thoroughly cool, remove and drain. 3. Pour two tablespoons of oil into the pot, heat it to 50% heat, pour in a handful of pepper particles, fry on low heat until the color of pepper darkens, turn off the heat, filter out the pepper particles, and leave pepper oil. 4. Put shredded green bamboo shoots, shredded carrots and bean sprouts into a large bowl. First add a proper amount of sesame oil and two teaspoons of pepper oil and mix well, then add rice vinegar, salt and monosodium glutamate and mix well. Meat dishes 1. Drunk kidney flower raw materials: 1, pork kidney1.5; 2. Shred green and red peppers in moderation; 3. Divide the pork tenderloin in two, and cut off the white and crimson parts inside; 4. Cut a kidney in half, then divide it into three parts, change the knife and continue. 5. Blanch the processed kidney in boiling water until it is cooked, quickly remove it and cool it in ice water. This way, the waist flower will remain crisp and tender. Dip: 1, 2 tablespoons of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of vinegar, 0.5 tablespoon of oyster sauce, appropriate amount of chopped green onion, appropriate amount of garlic paste, appropriate amount of pepper, and appropriate amount of sesame oil (you can add some laodopted mother to eat spicy food); 2. Mix all seasonings evenly to get drunk juice; 3, kidney flower plate, green and red pepper shredded and cooked around the edge, poured with drunk juice. Tip: 1, the white and crimson tissue in the pork loin should be cleaned, otherwise it will smell (you can ask the butcher to help you); 2. The boiled kidney flower must be soaked in ice water quickly, and the taste of the kidney flower will be very crisp. Master the above two points, and the rest can be played freely. After the treatment, the "drunken waist flower" can't taste the taste of pork loin at all. People who like to eat but are afraid of the taste of pork tenderloin can try it boldly. 2. Stir-fried meat peeling raw materials: fresh peeling, cucumber, tenderloin. Accessories: salt, soy sauce, monosodium glutamate, vinegar, sesame oil, coriander and homemade Chili oil. Practice: 1, cucumber washed and shredded. Shred tenderloin. Fresh peeled and cut into wide strips, blanched with boiling water, and poured off the water for later use. 2. Cool the oil in the hot pot. Stir-fry the tenderloin in the pan until it changes color. Add a little cooking wine and soy sauce, stir-fry evenly, pour in shredded cucumber, stir-fry until it breaks, and pour it on the face lift. 3, add the right amount of coriander powder, add salt, vinegar, monosodium glutamate, sesame oil, and then transfer some homemade spicy oil. 3. Fish-flavored shredded pork raw materials:

250g of pork leg, tender bamboo shoots 1 00g, eggs1each, sugar15g, vinegar15g, 200g of crude oil, sesame oil10g, 2.5g of monosodium glutamate and soy sauce/kloc-0.

Method:

(1) Cut the pork leg into 6 cm long and 0.2 cm wide silk, mix well with wine and salt, and add the broken eggs and raw flour for sizing. In addition, sugar, soy sauce, vinegar, monosodium glutamate and gouache are mixed in a small bowl for later use.

(2) When the pot is 60% hot, put the oil, then add the shredded pork and stir fry. If the pot is broken, pour it into the colander and drain the oil. Leave residual oil in the bottom of the pot, add chopped green onion, Jiang Mo and bean paste to stir-fry until fragrant, add shredded bamboo shoots, stir-fry shredded pork in the pot at the same time, then pour a small bowl of seasoning into the pot, stir-fry a few times quickly, add monosodium glutamate, hook the thin sauce, sprinkle with pepper, and pour sesame oil into the pot. 4. Eggplant cold shredded chicken raw materials: chicken (shredded), 2 eggplants, salt, fresh head, sugar, sesame oil, vinegar, raw flour, shredded ginger, edible oil and chopped pepper. Practice: eggplant is shredded; Marinate shredded chicken with raw flour, salt and a small amount of edible oil; Steam eggplant for 7 minutes; Boil the water, add the shredded chicken, then turn off the heat and stew for 2 minutes. So the shredded chicken won't get old. Finally, add shredded chicken and eggplant, salt, sugar, vinegar, sesame oil and chopped pepper and stir well. 5. Ingredients: pork tenderloin 300g, cucumber100g, starch and broth 50g, chili oil and sesame sauce 20g, refined salt 3g, monosodium glutamate 2g, sesame oil10g. Method: (1) Slice pork tenderloin, put it on a chopping board, sprinkle thousands of pieces of starch on both sides of the meat, gently pound it into thin slices with a wine bottle, then cut it into pieces 6 cm long and 3 cm wide, put it in a boiling water pot, and take it out to cool thoroughly.

(2) the broth, monosodium glutamate, salt, chili oil, sesame paste and sesame oil are put into a bowl and stirred into a marinade; Wash cucumber, remove seeds, cut into pieces, put into a plate, add cooked meat slices, and pour in marinade and mix well. Preparation of fried meat: lean meat, cucumber, pepper, salt, monosodium glutamate, soy sauce, cooking oil, garlic and starch. 1 Cut lean meat into small pieces, slice cucumber and pepper, peel and slice garlic. 2 Add a little soy sauce and water starch to the sliced meat and mix well. 3 put more oil in the pot and heat it to 40% to 50%. Add the sliced meat, stir-fry in warm oil and take it out. Put starch, garlic slices, monosodium glutamate and soy sauce into a bowl. 4 put oil in the pot, stir-fry cucumber and pepper slices until they are 70% mature, add salt, stir-fry a few slices of meat, pour starch seasoning into the bowl, and take out the pot when the starch becomes juice. Seven: Preparation of roasted meat slices: pork belly, starch, soy sauce, monosodium glutamate, salt, sugar and vinegar. 1 Cut pork belly into long pieces and season with soy sauce, monosodium glutamate and a little salt. Starch is mixed into a paste. 2. Cook the pot over high fire, add cooking oil and heat it to 50% heat. Wrap the meat slices in starch paste, put them in oil one by one, and fry them slowly on low heat, so as not to occupy each other. Fry until golden brown and drain the oil. Stir-fry again in ten minutes, drain and plate. 3 put a little oil in the pot, add a proper amount of water when it is 70% hot, add sugar, vinegar and monosodium glutamate after burning, pour the water starch juice into the fried meat slices and drop a few drops of sesame oil. Eight: salt and pepper slices: pork belly, pepper powder, white pepper, salt, flour, a little baking soda, monosodium glutamate, soy sauce and oil. 1 Slice pork belly and season with salt, soy sauce, monosodium glutamate and pepper. Paste the flour with water and add a little baking soda. Open a big fire and drain the oil until it is 70% hot. Dip the sliced meat in the batter, put it in a pot and fry it slowly, and turn it over until golden brown. Drain the oil and put it on a plate. It's best to stir-fry the meat before serving it to make it more burnt and fragrant. 3. Wash and boil the pot, stir-fry the pepper powder and salt in the pot with low fire and sprinkle them on the fried meat slices. Preparation of cooked pork: pork belly, small green pepper, red pepper, bean paste, monosodium glutamate, garlic, sugar, cooking wine, onion and ginger. 1 Wash pork belly, put water in the pot, add ginger slices and onion segments, cook the meat, cut it into large pieces, cut green and red peppers into elephant eyes, peel and slice garlic, and cut onion and ginger into powder. 2 fire, put oil in the pot, onion and ginger choke the pot, stir-fry the bean paste, stir-fry the meat slices a few times, add cooking wine, save sugar and salt, stir-fry quickly a few times, add monosodium glutamate and garlic slices, and stir-fry again a few times. Ten: preparation of moo Shu meat: pork hind legs (fat and thin), one egg, dried day lily, red pepper, tremella, cucumber, oil, salt, monosodium glutamate, onion and ginger. 1 Pork fat and lean pork are shredded separately, red pepper and cucumber are shredded vertically, dried day lily and tremella are soaked in water, tremella is shredded, day lily is cut into sections, onion and ginger are minced. 2 scrambled eggs, chopped with a spatula. 3 fire, put oil in the pot, stir-fry the fat properly, stir-fry the lean meat, and take it out. 4 put oil in the pot, choke the pot with onion and ginger, add red pepper, day lily, cucumber and tremella, stir-fry until 70% mature, add salt, then stir-fry the meat and eggs together, add monosodium glutamate and stir-fry a few times.