In addition to cutting and matching, the most important process of cold dishes is plating, and the more beautiful and innovative the style of cold dishes, the more attractive and innovative they are, in order to attract the attention and taste of consumers.
▼ 3 steps to plate cold dishes
Whether it is a single plate, a double platter, or an assorted platter, it must be used appropriately according to the original form of raw materials and different shapes such as blocks, pieces, strips, and wires that have been processed by knife work. When plating, it generally goes through 3 steps: bottoming, rimming, and finishing.
Step 1
The bottom is to put some scraps and untidy blocks and section ingredients at the bottom of the plate when loading the plate;
Step 2
The periphery, also known as the fan surface, is to use a relatively neat clinker to cover the debris at the bottom of the pad around it;
Step 3
The topping: The best quality, the most neat, the most evenly arranged clinker is arranged on the plate.
6 basic ways to plate cold dishes
1. Platoon:
The clinker is arranged in rows on the plate, and most of the ingredients used in the row are thick squares or waist round blocks or oval shapes. There are various ways to arrange the hams, such as the hams are stacked in a zigzag shape, and they can be stacked layer by layer, which can be discharged in a variety of colors.
2、. Heap:
It is to stack the clinker in a tray, which is generally used for a single tray. The pile can also be matched into a pattern, and some can also be stacked into a beautiful pagoda shape.
3. Stacking:
It is to stack the processed clinker neatly one by one, generally into a trapezoidal shape.
4. Circumference:
The cut clinker is arranged in a circular shape and surrounded by layers. A lot of patterns can be made with the method of circumference. Some of them have a layer of auxiliary materials around the four sides of the main material to set off the main material, which is called the perimeter. Some enclose the main material into a flower, and decorate the center with auxiliary materials in the middle, which is called a row of enclosures.
5. Pendulum:
It is the use of a variety of knife techniques, using different shapes and colors of clinker to form various shapes or patterns, etc., this method requires skilled skills to pose lively and vivid shapes.
6、. Cover:
It is to arrange the clinker in a bowl or knife first, and then turn it into a plate or vegetable noodles.
15 ways to style cold dishes
1. Book shape
Longer raw materials are selected, processed into rectangular pieces, arranged and plated at equal distances from the knife edge, shaped like open pages, hence the name of a book.
2. Three-fold water-shaped
Cold dishes are a traditional form of plating. Use clinker to change into rectangular pieces or strips, first use scraps to pad the bottom, then put the two rows on the side in order, and finally cover one row in the middle of the two rows, the two sides are low and the middle is high, so it is called "three stacks of water". It is required that the thickness of the knife is uniform, the length is consistent, and the neat human plate is arranged at equal distances from the knife edge, mainly looking at the knife surface.
3. Windmill shape
Use meat and vegetable raw materials to change into rectangular slices of consistent thickness, split the color and meat vegetables, and neatly load the disc according to the equal distance of the knife surface, and the raw materials should be wide on the outside and narrow on the inside, and the front piece and the back piece are inlaid in a clockwise direction, and the center of the disc can be formed by stacking other cold dishes. Assorted assortment belongs to this style.
4. Steamed bread shape
Also known as hemispherical. A style of serving that is commonly used in cold dishes. The raw materials of the cold vegetables form a hemispherical shape with a high middle and a low periphery in the dish, and it is named because its shape is similar to that of steamed buns in the north. The specific operation of this style includes three steps: padding, rimming, and covering. The key is that the bottom raw material should be plump, and the surrounding raw material should have a certain width and length. This shape is mostly used for the production of single plates.
5. Gassho shape
When the raw materials of the cold dish are loaded into the plate, the middle is high and the periphery is low, and there is a gap in the middle to separate the two dishes, and the shape is as if the palms of two hands are joined on it, hence the name. The specific operation is the same as the steamed bun shape, generally used for double-spelling.
6. Pagoda-shaped
One of the most commonly used and simplest forms of serving cold dishes. Because the bottom is large and the top is small, it is like a pagoda, so it is named. The specific operation method is to first use some cold vegetables to lay a circle in the disc, and then pile the same cold vegetables upwards, the more you reach the top, the smaller it is, and the shape is like a pagoda. The style is suitable for all cold dish raw materials that cannot be modeled on other plates, such as silk, dices, slices, blocks, grains and other dishes without a certain specification and shape, which is characterized by fast forming and is often used for the modeling of a single plate.
7. Bridge-shaped
One of the more commonly used forms of serving cold dishes is the traditional form of serving cold dishes. The cold dishes are put on a plate, forming a high middle and low at both ends, like an ancient arched stone bridge, hence the name. Specific operation: Place the rectangular squares, pieces or strips of the same length in the inner circle of the plate to form a rectangle, and then, on this basis, arrange them into a shape with two ends gradually lowering and the middle gradually rising, and the two sides should be neat and vertical. This style is generally suitable for cold dishes with a straight extension and a consistent length.
8. Square
It is a traditional form of serving cold dishes. After the plate is formed, the top and bottom are roughly square. Specific operation: first arrange the clinker in the middle of the plate into a square, and then swing it up layer by layer, but each layer is slightly retracted inward, so that it will not be skewed and collapsed after installation. It is suitable for cold vegetable clinker with regular length, width and thickness, or in a right triangle.
9. a diamond
When formed, it is equivalent to a symmetrical combination of two isosceles triangles. Specific operation: first put the raw materials in the middle of the plate into a diamond shape, the knife edge is aligned outward, the four joints should be natural and tight, the middle is filled with corner scraps, and other raw materials can be placed on it. It is suitable for all kinds of straight raw materials in the form of silk and strips, and this style can be assembled into an oval shape with a slight change.
10. Three-dimensional isosceles
It is a fashionable form of serving cold dishes. The cross-section is isosceles triangle. Specific operation: change the raw materials of cold vegetables to the shape of length and thickness of about the same, first use part of the cold vegetables to lay the mat in the plate to form a rectangular tong, and then pile up the same cold dishes layer by layer, each layer is inclined inward on both sides, and finally capped. It is suitable for stretching straight strips, thick wires and other raw materials.
11. a spiral
A fashionable form of serving cold dishes. Because after forming, the bottom is large and the top is small, and it seems that the thread spirals up from the bottom, hence the name. Specific operation: Spread round slices or strips of cold vegetable clinker in the middle of the plate into a circle, and then layer by layer along the arc, and finally cap with a piece. Suitable for cold dishes made with flexible, plant-based ingredients.
12. a fan-shaped
It is a traditional plating form of cold dish that is often used. It is named because it is wide at the top and narrow at the bottom, the upper width is arc-shaped, and the lower narrow is concentrated at one point, which resembles a fan. Specific operation: first cut the clinker into rectangular slices of consistent specifications, and put them into a plate in a fan shape at equal distances according to the knife edge. There are many ways to present the fan shape in the shape of cold dishes, which can be molded with a single material or a combination of multiple materials. It can be used as a fence or as a main plate. It is suitable for boneless cold dishes that are more stretched, but have a certain thickness and length.
13. Flower shape
A fashionable form of serving cold dishes. It is named because it resembles a beautiful flower when it is formed. Specific operation: After the raw materials are processed into corrugated blocks, sheets, and diamonds with consistent specifications, they are stacked into various flower shapes from the outside to the inside and from bottom to top. According to the needs of different flavor types of dishes, the flower heart can be garnished with an appropriate amount of powdered sugar, minced ham and various loose meat and vegetarian dishes.
14. a reductive shape
The clinker, which has been processed by the knife worker, is put together in a plate to form the original shape of animals and plants. For example, after the chicken, quail and pigeon are chopped open, they are still arranged in the shape of chickens and birds on the plate. This style is mostly used for single plates.
15. Pattern shape
The cold dish with several kinds of meat and vegetable cold vegetable raw materials arranged into flowers, fish and birds, natural scenery and other patterns, because of its complex cutting procedure, so it is a form of plating in the cold dish plate, in terms of shape, color and other aspects of the process requirements are quite high
Attached: Appreciation of the chef's fine cold dishes
Treading the snow to the east
Restaurant in Qingshanwanli, Binhu District, Pan Jun
Osmanthus glutinous rice lotus root is fragrant
Wuxi Zuiyuelou Catering Co., Ltd. Yan Man
Fashionable youth
Tianyuanfang Clubhouse Ni Weijie
Lingyun hand chrysanthemum ball
Jumanyuan Hotel Ma Hao
Roast goose with flavored vegetarian flavor
Wuxi Meicun Taibo family Ran Bo
Private drunken Roche shrimp
Hongli Dynasty Hotel (Xinti Branch) Zhu Xiangming
The heart is drunk with the moon
No Wuxi Zuiyuelou Catering Co., Ltd. Yan Man
Idyllic scenery
New District Oriental Cambridge Golden Home Kindergarten Zhou Feihu
Potato rhyme
Wuxi Mingdu Hotel Meng Fanhao
Money chicken legs
Tianyuanfang Clubhouse Ni Weijie
Crispy eel
Jufengyuan Yao Haifeng
The rhyme of shrimp
Wuxi Ancient Rome Hotel Co., Ltd. You Yiming
Walnut pumpkin mashed potatoes
Wuxi Liangxi Hotel Qu Xiaowei
The source of the picture is the Internet, and the copyright belongs to the original author
Huiyue Guanjiang Elegant House; Please enjoy the high-end cold dishes
Roasted pigeon leg with green onions
Ingredients: 22 days suckling pigeon
Excipients: 500 grams of shallots
Precautions: Before the brine is re-marinated, burn it over low heat for an hour to integrate the fragrance of the green onion into the brine, and soak the spices in advance before adding them to the brine.
Production steps: Handle the pigeon, and the pigeon bought back is gutted
Soak in salt water for 2 hours. Flush again, boiling water and set aside.
Preparation of braised soup: 10 kg of old soup, 80 grams of Haitian gold label light soy sauce, 20 grams of Weidamei rock sugar dark soy sauce, 100 grams of sugar color, 50 grams of refined salt, 25 grams of Totole chicken essence, 10 grams of lotus monosodium glutamate, 10 pieces of bay leaves. Angelica dahurica 10 grams, white cardamom 12 grams, citronella grass 5 grams, licorice 3 grams, kaempfera 10 grams, star anise 5 grams, grass fruit 6 pieces. 10 grams of cinnamon, 10 grams of dried chili peppers, 2000 grams of salad oil, 500 grams of fried ginger, 1000 grams of green onions, 500 grams of dried shallots, 500 grams of shallots, put them in a soup bag and put them in the brine. Put the processed pigeon marinated for 10 minutes. Soak for 20 minutes, then take it out, then fry the shallots, put the pigeon on top, brush with scallion oil, and bake at 160 degrees for 8 minutes. Then use scissors to trim the pigeon's legs. Fry the shallots on the plate and put the pigeon in it.
Flavored caviar jelly
Ingredients: grass carp, grass carp roe
Excipients: pork rinds
Production process: buy 1.5 catties of grass carp roe back with boiling water to remove the film, process it cleanly, and control the moisture one by one for later use. Then kill 3 grass carp and deal with it, split it into two pieces with a machete, take the meat and put it in the steamer to steam for 5 or 6 minutes, take it out and let it cool, and then pick the thorns, pinch a piece of it, and then take 3 grass carp to buy it back and kill it clean and cut it into sections, wash it and control the moisture, heat the oil in the pot and fry it at high oil temperature until golden brown, prepare ginger and shallots, fry the fried grass carp together with salad oil until fragrant, and then add an appropriate amount of boiling water to boil the fish soup for later use. After buying 3 catties of pork skin, add ginger and shallots, wash the liquor after boiling water, and then put it in a pressure cooker and add ginger, green onions, an appropriate amount of cooking wine and water to cover the pork skin (the water is almost twice that of the pig skin) to boil the pork skin jelly. Take the pork skin soup and fish soup together, stir well, then add an appropriate amount of salt, put it in the grinder and put it in the refrigerator to refrigerate, change the knife to produce it and put it on the plate to decorate the flowers and plants
Six examples of fine cold dishes, the taste is superb
Beef with tangerine peel
Ingredients: 400 grams of beef tenderloin, 15 grams of tangerine peel, 3 grams of green onions, 5 grams of ginger, 1 gram of star anise, 1 gram of cinnamon, 1 gram of white sesame seeds, 5 grams of Sichuan pepper, 30 grams of dried chili peppers, 5 grams of orange peel, 3 grams of salt, 3 grams of monosodium glutamate, 5 milligrams of light soy sauce, 30 milliliters of brandy, fresh soup, and appropriate amount of cooking oil
Method:
1. Cut the beef tenderloin into even shreds, add brandy, green onions, ginger slices, salt and monosodium glutamate and marinate for 2 hours.
2. Heat oil in a pan, fry the marinated beef tenderloin until brown, remove and drain the oil.
3. Put oil in a clean pot and heat it, add ginger slices, green onions, Sichuan peppercorns, and dried chili peppers to stir-fry until fragrant, add an appropriate amount of fresh soup, tangerine peel, star anise, cinnamon, salt, monosodium glutamate, light soy sauce, remove the residue after boiling, add the beef tenderloin shreds, turn down the heat to reduce the juice after boiling, and when the soup is almost dry, add white sesame seeds, orange peel shreds, dried chili pepper shreds, continue to collect until the oil is spit out from the pot, and then put on a plate to decorate after cooling.
Warm East China Sea octopus
Ingredients: 150 grams of octopus, 100 grams of green bamboo shoot slices, 5 grams of green millet pepper, 15 grams of red millet pepper, 20 grams of garlic, 3 grams of salt, 20 ml of Maggi soybean, 10 ml of fresh spicy sauce, 5 grams of oyster sauce, 3 grams of green mustard, 3 ml of vinegar, 3 ml of sesame oil, 10 ml of rattan pepper oil, 5 grams of chopped green onion, 30 ml of salad oil, and an appropriate amount of lemon slices
Method
1. Marinate the green bamboo shoots for a while, squeeze out the water and put them on a plate to cushion the bottom; After the octopus is cleaned, boil the water, remove it and soak it in water with ice cubes and a few lemon slices until it is cold.
2. Chop the green millet pepper, red millet pepper and garlic together, then add salt and salad oil to marinate for 20 hours to make a chopped pepper sauce and set aside.
3. When serving, add Maggi soy sauce, fresh and spicy sauce, oyster sauce, green mustard, vinegar, sesame oil, rattan pepper oil, 15 grams of chopped pepper sauce (the spicy taste is adjusted according to taste), chopped green onion, mix well, put it on a plate with green bamboo shoot slices, and garnish slightly.
Glass celery
Ingredients: 150 grams of celery, appropriate amount of homemade hot and sour sauce
Method
1. First, prepare the hot and sour sauce. Put 30 ml of purified water, 5 ml of spicy fresh sauce, 2 grams of monosodium glutamate, 5 ml of balsamic vinegar, 10 grams of sugar, 5 ml of sesame oil, and 10 ml of light soy sauce into the clean basin, and mix well to get hot and sour sauce. Place in a milk cup and set aside.
2. Soak the celery slices in ice water for about 1 hour, then drain and serve.
3. Serve the celery slices on the plate with the sauce cup, and the waiter will pour the hot and sour sauce into the plate in front of the diners, mix well and serve.
Green pepper sesame shoots
Ingredients: 300 grams of spring bamboo shoots, 15 grams of pepper sesame chicken juice, 1 gram of salt, 2 grams of sugar, 5 ml of sesame oil, appropriate amount of green peppercorns, green onion leaves, and salad oil
Method:
1. Change the bamboo shoots into slices of uniform thickness, boil them in a pot of boiling water, and remove them for later use.
2. Remove the seeds of green peppercorns and chop them together with the shallots to form pepper hemp. Put the shallots in a food processor, add an appropriate amount of salad oil, and grind together. Pour it into a stainless steel container, heat it on the fire, make the green onion fully dissolve into the oil, turn off the fire and filter the oil, that is, the green onion oil will be formed.
3. Take a pot, add 30 grams of pepper sesame oil, 4 drops of green onion oil, pepper sesame chicken juice, salt, sugar and sesame oil and mix well into pepper sesame juice, then add spring bamboo shoot slices and mix well, neatly put it on a plate, and garnish it slightly.
Production keys:
1. Cut bamboo shoots with regular shape and uniform thickness. Green peppercorn seeds should be cleaned.
2. When making shallot oil, it must be boiled slowly to ensure that the oil is green.
Hot and sour Arctic shellfish
Ingredients: 6 fresh arctic shellfish, 30 grams of green millet peppercorns, chopped coriander, garlic, salt, sweet and spicy chicken sauce, apple cider vinegar, lemon juice
Method:
1. Take out the Arctic shellfish meat and change the knife into slices, add water to the pot and bring to a boil, put in the Arctic shell slices and boil, remove them into ice water and chill them for later use. The Arctic shells are cleaned and placed on a plate.
2. Mix the green millet peppers, chopped coriander, garlic, salt, sweet and spicy chicken sauce, apple cider vinegar and lemon juice in a bowl, add the chilled Arctic shellfish and mix well, then divide into the Arctic shells and garnish slightly.
Jade spinach shredded chicken cold noodles
Ingredients: 250 grams of spinach noodles, 100 grams of cooked shredded chicken, 100 ml of salt and half flavor spoon, 100 ml of light soy sauce, 10 grams of Sichuan pepper noodles, 20 ml of Sichuan pepper oil, 60 ml of sesame oil, 200 ml of red oil, appropriate amount of crushed peanuts, chicken essence and monosodium glutamate
Method:
1. Mix the pot with water and boil, cook the spinach noodles, cool the water, remove and drain the water, add an appropriate amount of sesame oil and mix well, then use a pair of chopsticks as a shaft, roll the spinach noodles into a spindle shape, put them horizontally on the bowl, put the cooked chicken shreds on the noodles, sprinkle with crushed peanuts, and garnish slightly.
2. Mix salt, light soy sauce, Sichuan pepper noodles, chicken essence, monosodium glutamate, Sichuan pepper oil, sesame oil and red oil into the sauce, and pour it into a bowl with shredded chicken noodles.
The weather is hot, teach you 10 appetizing and refreshing cold dishes, the method is super detailed!
Summer is hot, appetite is decreasing, and everyone's taste is starting to fade, but the needs of taste buds must not be ignored! Dear diners, today I would like to introduce to you 10 cold dishes that can be appetizing and relieve the heat, which will make you have an appetite and never get tired of eating!
1. Eggplant with garlic paste
Materials
2 eggplants, half a head of garlic, about 20 grams of vinegar, an appropriate amount of sesame oil (about 3 grams), about 15 grams of soy sauce, a small spoon of oyster sauce, about 8 grams of sugar, and an appropriate amount of salt
Step 1: Wash the eggplant and cut it in half
Step 2: Add water to a boil in a stainless steel pot, put the eggplant in it, close it in half, so that the inside of the eggplant will not change color after steaming, cover the lid and steam over high heat for about 10 minutes
Step 3: After steaming, the color inside is still very white, open the lid and leave it alone, let it cool naturally
Step 4: After cooling, tear your hands into strips, put them on a plate for a while, and then let the eggplant naturally come out of the water, we go to prepare the juice, ready, drain the water, and then you can start mixing
Step 5: Mash half a head of garlic with a garlic tamper, you can use anything, or you can use the back of a knife to crush it, as long as you break it
Step 6: Put the minced garlic in a bowl, add sugar, appropriate amount of balsamic vinegar, soy sauce, oyster sauce, sesame oil, a little salt, and mix well
Step 7: Pour the juice on the eggplant, and you can start, it is very appetizing, simple and delicious
2. Chilled chicken feet
Ingredients: chicken feet, star anise, bay leaves, ginger, chili peppers, coriander, garlic
Seasoning: cooking wine, garlic chili paste, white vinegar, light soy sauce, salt, sugar, sesame oil, white sesame seeds
【Detailed Instructions】
1. After the chicken feet are bought and cleaned, remove the nails, and then cut the chicken feet in half, which is convenient for flavor, and you can also make the whole chicken feet, depending on personal preference, if you want to add more flavor, you can cut it into several pieces.
2. Chicken feet in a pot under cold water, add star anise, bay leaves, ginger, then pour in a little cooking wine to remove the smell, boil on medium heat for 7-8 minutes, when cooking, beat off the foam. Chicken feet do not need to be boiled for too long, otherwise the chicken feet will easily break the skin. When the time is up, take out the chicken feet and put them in the cool white boil to soak them. If you want a more elastic taste, you can put it in the refrigerator to keep it fresh for a few hours.
3. Take out the soaked chicken feet, drain the water, and cut the coriander, garlic and chili peppers by the way for later use.
4. Now let's pickle, put the chopped coriander, garlic and chili pepper into the chicken feet, then put in cooking wine, garlic chili sauce, white vinegar, light soy sauce, salt, sugar, sesame oil, stir them well, stir evenly, marinate for 2 hours, or cover with plastic wrap and marinate in the refrigerator for one night
5. When the pickling time is up, sprinkle with a little white sesame seeds, and you can eat. This cold chicken feet are fragrant and delicious, and they can also be appetizing, whether they are used for rice or snacks, they are very good, so if you like it, try it quickly.
3. Spicy cold powder
Ingredients: pea starch, green onion, ginger and garlic, chili flakes, spicy red oil, Sichuan pepper oil, salt, vinegar, sesame seeds
(1) Mix the pea starch and water volume in a ratio of 1:1, boil 5 times the volume of water in the pot, then slowly add the prepared pea starch water, stir while pouring, and stir over medium-low heat for about 8 minutes.
(2) Put the cooked starch paste in a container and let it cool, pour it out after it is completely solidified, and cut it into strips.
(3) Chop the ginger and garlic, put it in a bowl, add vinegar, chili noodles, pepper oil, salt, sesame seeds and other seasonings, then drizzle with spicy red oil, stir well, then pour it on the cut cold vermicelli, sprinkle with chopped green onion and garnish slightly.
4. Rice roll with chicken
1. Put the chicken thigh meat into a container, add salt, monosodium glutamate, soy sauce, cooking wine, garlic, crushed black pepper and salad oil, mix well, and marinate for 1 hour
Above;
2. Put the marinated chicken thighs on the tin foil and roll up the chicken rolls tightly;
3. Bake in the oven at 185 degrees for 20 minutes, take out and cool slightly, carefully open the tin foil and cut the chicken rolls into sections;
4. Put the rice in a bowl, add the fried dried shrimp, minced carrots, minced onion, add Parmesan cheese and mix well.
5. Garlic jellyfish skin
Ingredients: jellyfish skin, cucumber, minced garlic, fresh chili, monosodium glutamate, white vinegar, sesame oil
Steps for cold dressing:
1. Clean the jellyfish skin, soak it repeatedly to remove excess salt, then cut it finely, and cut the cucumber and pepper into shreds for later use
2. Add an appropriate amount of water to the pot, turn off the heat when it is about 70% hot, and blanch the jellyfish for half a minute (be careful not to use boiling water)
3. Remove the jellyfish skin and soak it in ice water for 1 minute, or rinse it with cold water for 5 minutes
4. Put the shredded jellyfish soaked in ice water in a basin, add shredded cucumber, minced garlic, chili pepper and white vinegar, mix well, and drizzle with sesame oil.
6. Celery
celery
[Seasoning]: salt, chicken essence, sugar, sesame oil, peanut oil
——[Cooking Method]:——
(1) Break the whole celery, pull off the old leaves at the tip, leave the young leaves, and then put it in a pot to clean it. The young leaves must be preserved, and the celery leaves are also edible, and the taste is quite good when mixed cold.
(2) Cut the celery into small pieces with stems and leaves, so that it is easy to cook and eat.
(3) Boil water, put a teaspoon of salt and a few drops of peanut oil in the water, and prepare to blanch celery. Add a little salt to the celery blanch to add the base flavor. A few drops of cooking oil are added to keep the celery green in color and not yellowish.
Once the water is boiling, blanch the celery for half a minute.
(4) Then take out the celery and wash it twice in cold water. Let the celery cool down. In order to keep the celery crisp and crisp, it will not be rotten and soft.
(5) Then drain the celery and set aside. The water must be drained thoroughly, so that the cold salad will taste good, and if there is too much water, the taste will be diluted.
(6) Put the celery into the mixing pot, add half a teaspoon of salt, half a teaspoon of sugar, half a teaspoon of chicken essence, and a large spoon of sesame oil, and then mix evenly with chopsticks, and then put it on a plate.
7. Preserved egg tofu
Ingredients: 2 pieces of soft tofu, 2 preserved eggs, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 green onion
Steps:
Step 1: Cut the tofu into small pieces, then rinse with boiling water and drain for later use.
Step 2: Cut the preserved eggs into cube pieces and set aside.
Step 3: Cut the green onion into small ends, the so-called chopped green onion, and set aside.
Step 4: Place the tofu in a large bowl. Top with chopped preserved eggs, drizzle with soy sauce and sesame oil, sprinkle with chopped green onions and garnish and serve.
8. Shredded kelp salad
Ingredients: shredded kelp, millet spicy, green onion, ginger and garlic, light soy sauce, vinegar, pepper oil, chili oil, salt, sugar, chicken essence, cooking oil
1. Go buy some kelp shreds, or buy kelp directly, and cut them into shreds at home. Soak the kelp in the water for 10 minutes, then we start blanching.
2. Boil the water in the pot, then add a little cooking oil and vinegar, then put the kelp shreds in it, blanch for about 7 or 8 minutes, you can taste the taste, and if you feel it, take it out. It is best not to cook it for too long, otherwise it will not taste good if it is soft.
3. After the kelp shreds are fished out, we put them in cold water to ice them, and then control the moisture and put them on a plate for later use.
4. Prepare a small bowl, add light soy sauce, vinegar, pepper oil, chili oil, salt, sugar, chicken essence, and stir well. Next, cut the millet spicy, green onion, ginger and garlic, and put it in a small bowl.
5. Next, you need to add a little cooking oil to the pot, turn on the fire and start heating, after heating, we pour it into the small bowl with the sauce just now, and stimulate the fragrance of green onions, ginger and garlic. Stir it, pour it into the kombu shreds, stir the kombu shreds well, and serve them to the table.
9. Chilled garlic cucumber
【Basic ingredients】 salt, chicken essence, monosodium glutamate, cucumber, garlic, millet spicy, green onion, coriander, sugar, soy sauce, sesame oil, aged vinegar, chili oil.
【Basic Steps】
1. First choose a cucumber that is fresher and more tender, then cut off the two ends and two tails with a knife, and then use a kitchen knife to break it. Then we put the cut cucumber in a pot.
2. Then we add an appropriate amount of salt, stir it with chopsticks in the cucumber, and let the cucumber marinate for a while.
3. Then we take out the prepared garlic, this garlic must be freshly peeled, so that it can stimulate his garlic fragrance so much, put the garlic on the cutting board, and chop it after it is broken, the finer the chop, the better. To make coleslaw, make sure to chop the garlic finely. Put the chopped garlic into a small bowl, and then we will cut a little more millet spicy, if you don't like millet, you can actually do without millet spicy.
4. Then we cut the coriander into sections, then we prepare a little fried peanuts, and then we cut some chopped shallots.
5. Then we start seasoning, put salt, chicken essence and monosodium glutamate in a small bowl. Then add the sugar for freshness, a fresh soy sauce, aged vinegar, and sesame oil.
6. Finally, we put in a spoonful of homemade chili oil, if you have friends who are not very good at making chili oil, I have sent fresh chili oil in my previous works, you can learn from it. Finally, use chopsticks to stir the juice evenly, and finally we pour the evenly stirred juice on top of the cucumber, then add the peanuts and coriander and stir well, and pour it into the plate after stirring evenly.
10. Spiced edamame
Ingredients: 500 grams of edamame, 500 grams of peanuts, peanuts are dispensable, it is better to eat them together, and the method is roughly the same.
Excipients: more than a dozen dried red peppers, twenty or thirty peppercorns, one cinnamon, two bay leaves, 2 star anise, 3 ginger.
Steps:
In the first step, put the edamame in clean water, add some edible alkali to scrub it, then rinse it with water, and cut off the ends of the edamame with scissors.
The second step is to turn on the heat and sit in the pot, add water to the pot, turn the heat to medium, bring the water to a boil, add one-third tablespoon of salt, half a tablespoon of cooking oil, and then add the processed edamame. Cook for about three minutes, you can taste it, if the edamame grains are cooked, you can take them out, and if they are not cooked, cook them for a few more minutes.
The third step is to take out the boiled edamame, cool it with cold water, drain the water and put it in a pot for later use.
The fourth step is to pour out the water in the pot, add an appropriate amount of salty salt, put in the auxiliary materials, add water to boil, boil for about six or seven minutes after the water boils, and turn off the fire after boiling the fragrance.
The fifth step is to pour out the boiled edamame water and put it in a basin, then let it cool, after the seasoning water is cool, put the boiled edamame into it, soak it for about 20 minutes, and then you can eat.