In the warm spring and summer, cold dishes are the favorite of guests, and various restaurants are changing their tricks to make. In the preparation method of Sichuan-style cold dishes, the commonly used cooking methods are divided into mixing, brine, frying, sugar sticking, soaking, freezing and so on. Compared with hot dishes, in the form of plate loading and knife treatment, cold dishes are more delicate, not only to reflect the characteristics of the main ingredients of the dish, but also to reflect a certain degree of technicality and artistry. The following is a group of Sichuan-style cold dishes with fresh colors, good plate appearance, and refreshing taste.
Mix ear flakes in red oil
Xiao Yao/Wen
To make red oil ear pieces, red oil is essential, and the quality of red oil affects the color, aroma and taste of the product. Good red oil, with bright color, long fragrance characteristics.
Method:
1. Scrape and clean the fresh pig's ears first, then put them in a pot of water with ginger shallots, cooking wine and pepper to cook, remove and let them cool before flattening them with a heavy object.
2. Take out the pig's ear when cooking, use a knife blade to form a large basin, add the white knots of green onion, and use 10 grams of minced garlic, 20 grams of knife-edged chili peppers, 10 ml of fresh soy sauce, 2 grams of salt, 3 grams of chicken powder, 2 grams of flavor powder, 2 grams of green onion, 5 grams of crushed peanuts, 2 grams of white sesame seeds, 5 ml of pepper oil and 50 ml of spicy red oil, mix well and plate well, sprinkle with toon seedlings and serve.
Drunken snails
Xiong Yan/Wen Li Zhongping, Xiong Yan/Tu
Ingredients: 500 grams of small flower snails, 120 ml of flower carving wine, 25 ml of Meiji fresh, 25 ml of spicy fresh sauce, 30 ml of fresh dew, 20 ml of light soy sauce, millet pepper, lemon slices, lemon juice, garlic rice, ginger, coriander, minced shallots, sugar, mustard, chicken powder, sesame oil, vine pepper oil
1. Wash the snails 2 times, put them in a pot of boiling water with a little flower carving wine, fish them into ice water and chill them, and add an appropriate amount of lemon slices and lemon juice in the ice water (see Figure 1). Then fish out the snail, use a toothpick to pick out the snail meat, remove the tail, wash it and then stuff it back into the shell.
2. Mix the flower carving wine, beautiful and fresh, spicy fresh sauce, fresh dew, soy sauce, chicken powder, sugar, lemon slices, mustard, sesame oil, garlic rice, ginger, coriander, millet pepper, and minced spring onion, and soak the snails for 5 to 8 hours. When walking, fish out the flower snail and plate it, take the appropriate amount of juice, add a little rattan pepper oil and mix well, and drizzle on the flower snail (see Figure 2).
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Suspended bamboo shoot chicken
Huang Peng / Production
Ingredients: 500 grams of black bone chicken, 200 grams of alpine crisp bamboo shoots, 10 ml of spicy fresh sauce, 10 ml of Meiji fresh soy sauce, 2 grams of chicken essence, 2 grams of salt, 2 grams of monosodium glutamate, 15 ml of rattan pepper oil
1. Cook the black-boned chicken in a pot, fish it out to cool, remove the bone and tear the meat into shreds. Cut the alpine crisp bamboo shoots into strips, cook them and let them cool and set aside.
2. Put the alpine crisp bamboo shoot shreds and chicken shreds into the mixing pot, add salt, spicy fresh sauce, meiji fresh soy sauce, chicken essence, monosodium glutamate and rattan pepper oil in turn, mix well, put into suspendable tableware, and slightly decorate.
Features: The taste is crisp and refreshing, and the taste is mellow. Taste: Spicy
Okra fishing salmon
Ingredients: 200 grams of okra, 80 grams of salmon, 50 grams of millet peppercorns, 50 grams of minced garlic, 50 grams of minced ginger, 50 grams of minced onion, 50 ml of wild mountain pepper water, 60 ml of fresh soy sauce, 80 ml of steamed fish soy sauce, 50 ml of Meiji fresh, 15 ml of abalone juice, 20 ml of spicy fresh sauce, chopped shallots, chopped coriander, salt, sugar, monosodium glutamate, chicken essence, mustard, chili pepper sauce, lemonade, balsamic vinegar, apple cider vinegar
1. Combine a pint of fresh soy sauce, abalone juice, steamed fish soy sauce, meiji fresh, mustard, balsamic vinegar, apple cider vinegar, wild mountain pepper water, chili pepper sauce, spicy fresh sauce, sugar, salt, minced garlic, minced ginger, minced onion, minced millet pepper, chopped shallots, chopped coriander, monosodium glutamate, chicken essence, mix well and leave it for 10 hours to get the sauce.
2. Blanch the okra in water and then ice it in ice water, and then remove it after it has cooled through, cut into long and consistent segments, and stack two layers in the dish (see Figure 1).
3. Wash the salmon and cut into cubes, add an appropriate amount of lemonade into a bowl and mix well, shake it out and place it on the okra, and pour in the sauce (see Figures 2-3).
Dry mixed with incense elbows
Wang Jun / Production
Taste: Spicy
Ingredients: 1 pork knuckle, pepper noodles, chili noodles, salt, monosodium glutamate, wood ginger oil to taste, spicy brine 1 pot
1. Clean the pork knuckle and put it into the brine pot to marinate and fish it out.
2. After the marinated elbow meat is completely cooled, cut into a square shape, add pepper noodles, chili noodles, salt, monosodium glutamate and wood ginger oil to mix well, and serve on the plate.
Features: the color is bright red, spicy and full of flavor.
Hand-torn square beef
Chen Hao/Wen Tian Daohua Xiong Yan/Photo
This dish is made with beef meat from Shehong's free-range cattle.
Ingredients: 500 grams of beef lin meat, 200 ml of cooking wine, 50 grams of ginger slices, 50 grams of green onion, 50 grams of peppercorns, 20 grams of celery, 20 grams of coriander, 10 grams of dried chili peppers, 10 grams of dried safflower peppercorns, 10 grams of salt, 10 grams of pepper powder, 7 grams of homemade paprika, 5 grams of homemade pepper powder, 1 pot of white brine with edible oil
1. Cleanse the beef, add cooking wine, ginger slices, shallots, pepper, onion, celery, coriander, dried chili peppers, dried safflower peppers and salt and marinate for 2 hours.
2. Put the marinated beef into the water pot and soak it for 40 minutes, then turn off the heat and soak for 30 minutes.
3. Change the marinated beef tendon into a square slice with a width of 6 cm and a thickness of 1 cm, and beat it with a wooden stick until it is soft and set aside.
4. Heat the pot, put the oil to 50% heat, fry the beef slices into the loose until fragrant, drain the oil, add homemade paprika and homemade pepper powder and mix well, put on the plate and slightly garnish to serve.
The key to production: after the beef is marinated, the fibers of the beef slices should be pounded with a wooden stick to facilitate hand tearing.
Description: The raw materials used to make white brine are: 10 kg of pork stick bone, 25 grams of star anise, 10 grams of fragrant leaves, 8 grams of cumin, 10 grams of cinnamon, 10 grams of white cocoa, 10 grams of mountain oak, 10 grams of dried chili festivals, 5 grams of dried safflower peppercorns, 5 grams of pepper powder, 200 grams of ginger slices, 200 grams of green onions, salt, chicken essence, and monosodium glutamate.
Emerald Australian Belt
Seafood is made into a Sichuan-style cold dish with a spicy flavor, fresh color and refreshing taste.
Ingredients: 1000 grams of Australian strip, 200 grams of shallot leaves, 100 grams of fresh green peppercorns, 25 ml of ginger and shallot water, 5 grams of thyme, 5 ml of brandy, 5 ml of sugar water, 10 ml of shallot oil, 7 grams of salt, sugar, chicken powder, chicken juice, monosodium glutamate, chicken fat, caviar
1. Wash the Macao with shelling, add ginger and shallot water, salt 2 grams, chicken powder, a little sugar, thyme and brandy, mix well, marinate for 20 minutes. Then fry in a skillet with a dash of chicken fat, set aside.
2. Chop the shallot leaves and fresh green peppercorns into very fine mushrooms, add the remaining salt, chicken juice, chicken essence, monosodium glutamate, sugar water and green onion oil after the pot, and mix well into pepper and sesame juice.
3. Fry the dribble meat in a basin, pour in the mixed pepper sauce, mix well and then set it on the plate, put caviar on each piece of strip meat, and garnish slightly.
Instructions: After the meat is marinated, it can also be cooked over low heat with lightly boiled water.
Stir the side ear roots with broad beans
Xiong Yan Li Guochao/Wen Tian Daohua Xiong Yan/Photo
In spring, the side ear roots are particularly tender and rich in flavor, and the cold mix of broad beans is a regular guest on the Sichuan folk table.
Ingredients: 100 grams of side ear root, 160 grams of broad beans, 25 grams of garlic paste, salt, monosodium glutamate, watermelon, cantaloupe, cucumber
1. Wash the broad beans, cook in a pot of boiling water for 5 minutes until cooked, remove and peel them after rinsing; wash the side ear roots and fold into small pieces.
2. Add the root ear and broad bean na pot, add the garlic paste, salt and MSG and stir well, pour out and put on the plate.
3. Watermelon and cantaloupe can be cut into small fruit balls with a ball digger, and the cucumbers are cut into segments and garnished on the plate.
Refreshing cucumber slices
The pickled cucumber skin is crisp and crisp, and the reuse of sweet and sour can further enhance its freshness and flavor.
Ingredients: 500 g cucumber, 250 g sugar, 50 ml light soy sauce, 300 ml vinegar, 230 g garlic, 25 g millet pepper
1. After washing the cucumber, cut into long, short and even strips, slice to the melon and set aside.
2. Take the pot and add sugar, soy sauce, vinegar, garlic, millet pepper and an appropriate amount of water to mix well, then soak in the cucumber peel for about 2 hours until the taste, fish out and plate.
Instructions: Soak and marinate the cucumber skin every morning, and then directly fish out the plate at noon. The sauce should not be left for a long time, and should be prepared daily.
Rainbow money tendon
Culinary instruction: Lanming Road
The strong aroma and bright colors of the pepper are the biggest features of this dish, the main ingredient is cooked beef tendon meat, with Luohan bamboo shoots into a dish, the taste is soft and crisp, very contrasting effect.
Ingredients: 200 grams of beef tendon meat, 80 grams of Luohan bamboo shoots, 25 grams of green pepper, red pepper, yellow pepper each Meiji fresh soy sauce, balsamic vinegar, oyster sauce, sesame oil, salad oil each appropriate amount
1. Cook the beef tendon in a pot of water, fish it out and slice it, and place it on a plate with cooked luohan shoots. Cut the green, red and yellow peppers into granules and pour 50% hot salad oil into a bowl to stir the aroma.
2. Drizzle the beef slices on the plate with a sauce of delicious soy sauce, balsamic vinegar, oyster sauce and sesame oil, and sprinkle with three colors of chili peppers to form a dish.
Fish for incense shoots and mix with arched mouths
1. Clean the pig arch mouth, put it into the five-spiced brine pot and cook it, fish it out and roll it into a roll, let it cool and slice it. After the smoked shoots are sliced, they are put into a salty and umami soup pot, and then fished out and set aside.
2. Put the pork arch mouth slices and the smoked shoot slices in a pot, add minced garlic, a poinsettia of fresh soy sauce, balsamic vinegar, fresh dew, Meiji soy sauce, sesame oil, spicy oil and red oil, mix well and sprinkle some green onions.
Orchestration/Hana
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