Honeyed Bitter Gourd
Main Ingredients: 2 bitter gourds.
Additional Ingredients: 50g Beijing-style rice cakes.
Seasoning: 40g honey, 2g salt.
Instructions: Wash the bitter gourds, remove the seeds and white membrane, and cut into thick shreds. Blanch in boiling water until cooked, then soak in cold water until cool. Drain the water and sprinkle with salt, mix well, let it sit for 10 minutes, then drain the water and place on a plate. Sprinkle the Beijing-style rice cakes on top of the bitter gourd and drizzle with honey.
Characteristics: The bitter gourd is crispy and has a sweet taste. It promotes the decomposition of alcohol, alleviates headache symptoms, and has a calming effect for better sleep.
White Fungus Celery
Main Ingredients: 150g soaked white fungus, 250g celery.
Additional Ingredients: 20g dried shrimp.
Seasoning: 4g salt, 1g monosodium glutamate, 5g white vinegar, 5g sugar, 5g sesame oil.
Instructions: Wash the white fungus and blanch in boiling water for 1 minute, then soak in cold water until cool. Drain the water and set aside. Wash the celery and cut into diagonal slices, blanch until cooked, then cool and drain the water. Wash the dried shrimp, blanch in boiling water for a moment, then put in a bowl with a little water and steam for 30 minutes. Let it cool. Place the celery and white fungus in a bowl, add the dried shrimp, salt, monosodium glutamate, white vinegar, sugar, and mix well. Serve.
Characteristics: Elegant color, fresh and refreshing taste. It helps to decompose alcohol, prevent flushing of the cheeks after drinking, and reduce headache and dizziness.
Flower and Clam Salad
Main Ingredients: 200g fresh clam meat (other shellfish can also be used).
Additional Ingredients: 30g winter bamboo shoots, 20g soaked black fungus, 50g cucumber.
Seasoning: 4g minced scallion and ginger, 5g peppercorn oil, 1g monosodium glutamate, 2g salt, 10g soy sauce, 10g vinegar.
Instructions: Wash the clam meat, blanch until cooked, then soak in cold water until cool. Drain the water and set aside. Cut the winter bamboo shoots into small slices and blanch in water. Clean the black fungus and blanch in water. Wash the cucumber, remove the core, and slice. Put the main and additional ingredients in a bowl, add salt and mix well. Let it sit for a while, drain the water, then add the other seasonings and mix well.
Characteristics: Tender and crispy texture, savory taste. It helps to decompose alcohol, detoxify, and protect the liver.
