<h2 class = "rich_media_title" > In recent years, Sichuan cuisine has become popular in the country, and Sichuan-style cold vegetables have naturally attracted much attention. The characteristics of Sichuan-style cold cuisine are not only rich in flavor types and diverse cooking methods, but also in its endless changes and keeping pace with the times. </h2>
Judging a cold dish, for diners, the first thing to look at when serving it is whether the color is attractive or not, and then it is to smell and taste it. However, chefs often follow the order of flavor and color when designing cold dishes, with taste and aroma being the foundation and color icing on the cake. Today I will introduce some cold dishes to you for reference.
Drizzled with crisp milk melon spring cold vegetable show drizzled with crisp milk melon, pepper oil mixed with duck palm, warm mix east Sea octopus, taste crisp eel
The main ingredient of this dish is milk melon, its alias milk cucumber, gherkin, etc., can be eaten raw, can also be processed into a cold dish, eat into the mouth crisp and tender taste.
When the ingredient is first processed, the chef of the restaurant uses a special piece reel to insert the melon, and then rotates the reel to produce a continuous stream of milk melon rolls.
Ingredients: 200 grams of milk melon, homemade mustard chutney, dried chili rings
Method:
1. First make the mustard chutney. Put 10 ml of purified water, 5 ml of light soy sauce, 2 g of mustard, 3 ml of fresh sauce, 5 g of sugar, 3 ml of chili oil, 5 ml of Boryeong vinegar, 3 ml of sesame oil, mix well to get mustard chili sauce. Place it in a milk cup and set aside.
2. Wash the milk melon, put it into the reel, rotate the reel, and slice it into a continuous and continuous roll of the loofah. Then form in a dish, sprinkle some dried chili rings, decorate slightly, and set aside (see Figures 1-4).
3. Serve the plated milk melon together with the sauce cup, and the waiter pours mustard sour sauce into the plate in front of the diners, and it can be eaten.
Freshly exposed tender rabbits
Ingredients: 100 grams of rabbit meat, 100 grams of milk melon, 30 grams of leek flowers, 50 ml of soybean soy sauce, 150 ml of Knorr fresh spicy fresh sauce, 150 ml of spicy fresh sauce, 150 ml of Donggu Yipin fresh soy sauce, 80 ml of rattan pepper oil, 3 grams of salt, 6 grams of monosodium glutamate, 3 grams of chicken essence, 200 ml of balsamic vinegar
1. Soybean soy sauce, Knorr fresh spicy fresh sauce, salt, monosodium glutamate, chicken essence, balsamic vinegar, spicy fresh sauce, Donggu Yipin fresh soy sauce, rattan pepper oil Na basin mix well into a sauce.
2. Clean the hot rabbit, cook it and let it cool, then change the knife into a strip; change the milk melon to a knife and put it on the plate to base.
3. Add the rabbit strips with the knife to the mixed sauce, then add the leek flowers and mix well, and put them on a plate with milk melon.
Stir in chili oil with duck paws
Ingredients: 600 grams of boneless duck palms, 5 ml of home music spicy fresh sauce, 3 ml of Donggu Yipin fresh soy sauce, 3 ml of Meiji fresh soy sauce, 3 grams of oyster sauce, 3 grams of garlic paste, 1 ml of balsamic vinegar, 50 ml of spicy oil, ginger, green onion, cooking wine, chicken rice soy sauce
1. Wash the boneless duck palms, put them in a pot of water and cook them together with ginger, green onion and cooking wine, then put them in ice water and cool them, then fish them out to control the dry water, change the knife and add the chicken rice and old soy sauce to mix well and color.
2. Mix the lustful duck palm pieces with spicy fresh sauce, Donggu Yipin fresh soy sauce, Meiji fresh soy sauce, oyster sauce, garlic paste, balsamic vinegar and simmering chili oil, and serve well.
Description: The raw materials required for chili oil are 6 liters of rapeseed oil, 750 grams of dried millet spicy knots, 150 grams of green peppercorns, 150 grams of safflower peppercorns, 500 grams of ginger, 250 grams of onions, and 250 grams of green onions.
Warm mix East Sea octopus
Ingredients: 150 grams of octopus, 100 grams of green 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 meiji soy sauce, 10 ml of fresh chili 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 green onion, 30 ml of salad oil, lemon slices to taste
1. Salt the green shoot slices for a while, squeeze out the water and put them on the bottom of the plate; after the octopus is cleaned, rinse the water, fish it out and soak it in water with ice cubes and a little lemon slices until cold.
2. Finely chop the green millet pepper, red millet pepper and garlic together, then add salt and salad oil to the pot and marinate together for 20 hours to form a minced pepper sauce and set aside.
3. When cooking, add the octopus na pot to the beautiful soy sauce, fresh spicy sauce, oyster sauce, green mustard, vinegar, sesame oil, rattan pepper oil, minced pepper sauce 15 grams (spicy according to the taste adjustment), green onion and mix well, put on a plate with green shoot slices, slightly garnish and serve.
Dai flavored chicken claws
This cold dish highlights the unique aroma of coriander and the slightly sour and slightly spicy combination of tomato, lemon and millet pepper, reusing a variety of vegetable and fruit raw materials to make the fragrance more intense.
Ingredients: 300 grams of black chicken feet, 50 grams of coriander, 15 grams of tomato grains, a few small pieces of green knuckles, a little millet pepper, fresh lemon juice, salt, sugar, fresh dew
1. Put the chicken feet into a pot of water, cook them slowly over low heat, soak in and out of the ice water, drain the water and remove the bones, and change the knife into pieces. Cut the coriander into knots.
2. When cooking, add the coriander festival, tomato grains, green orange pieces, millet peppers, fresh lemon juice, salt, sugar and a little fresh sauce, mix well, and serve.
Description: This dish also focuses on the selection of ingredients, the main ingredient black chicken feet are processed and stripped by themselves, and semi-finished raw materials are not selected.
South American shrimp with pepper and peach kernels
Ingredients: 80 grams of South American shrimp, 80 grams of peach kernels, homemade sauce, toon seedlings
1. Thaw the South American shrimp and put them in boiling water, wait for the boiling and fishing, and then put the ice water to cool.
2. Put the chilled shrimp in a pot, add the peach kernels, pour in the homemade sauce together and mix together, and garnish with toon seedlings.
Description: The homemade sauce is to first put 200 grams of shallots (only the green part) and 10 grams of safflower peppercorns (soak in water and remove the black seeds) together with a knife to form peppercorns, and then blanch them with 80 ° C salad oil; the amount of sauce for a dish is 25 grams of pepper and hemp, 2 grams of salt, 1 gram of sugar, 2 ml of chicken juice, 3 ml of flavored long pepper hemp sauce, and 10 ml of shallot oil.
Drizzled with crispy milk melon
Ingredients: 300 grams of fresh bamboo shoots, 5 grams of black truffle, salt, monosodium glutamate, sugar
1. Clean the fresh bamboo shoots that have been processed for initial processing, cut them into hob pieces, put them into a pot of boiling water, blanch them, fish them out and drain them and plate them; clean the truffles, chop them into pieces with a knife, put them into the oven and dry them, take them out, and set aside.
2. Put the fresh bamboo shoots into a pot, sprinkle with truffle powder, salt, monosodium glutamate, sugar, mix well, put it into the container, and decorate it slightly.
Taste crispy eel
This dish highlights the strange taste, the eel is first fried in the pan, then fried in a homemade sauce, and finally soaked in red oil, when the dish is served, it can be clipped out and plated. The highlight is its homemade sauce. The eel is crispy, sweet and crispy, and the taste is special.
1. First slaughter the earth eel and clean it, evenly cut a flower knife in the thick part of the meat, and then change the knife to a short and consistent segment. Then dip into a pan of vegetable oil that is 60% hot and fry, and when it is cooked and crispy, pour out the oil and set aside.
2. Heat the pot, pour in the sautéed homemade sauce, then pour in the fried eel segments, and add the appropriate amount of pepper noodles, chili noodles and sesame seeds, stir-fry over low heat, and after the eel segments are wrapped in the sauce, pour the sauce into the large basin together.
3. Finally, pour in an appropriate amount of red oil to soak, so that the red oil can drown the eel segment. When cooking, the eel segment is clipped out and neatly placed in a small tile jar with drunkard beans, placed at one end of the flat plate, and the eel segment is also placed at the other end of the flat plate, with a little embellishment.
Description: The homemade sauce is made by stir-frying 25 ml of rock sugar soy sauce, 74 grams of sugar, 25 ml of spicy fresh sauce, 15 ml of meiji fresh soy sauce, and 30 ml of old vinegar, stir well into the juice water, pour it into a hot pot and stir-fry.
Eels should be selected in a uniform size, easy to cook, and the plate is also beautiful. Cut a circular knife on the eel, so that it can be evenly cooked when it is fried in the pan, and it can be soaked in red oil to enter the taste.
Thick-skinned vegetables mixed with crispy (moon jun) put
Ingredients: (Yuejun) put 100 grams, thick-skinned vegetables 100 grams, garlic paste 5 grams, chicken essence 3 grams, Donggu Yipin fresh soy sauce 5 ml, sugar 5 grams, vinegar 5 ml, peppercorn noodles 2 grams, oyster sauce 2 grams, peppercorn oil 3 ml, fried watercress sauce 10 grams, red oil 5 ml, green onion to taste
1. After washing the thick-skinned vegetables, only leave the white part, change the knife into a knot and put it in the pot to cook, set aside.
2. (Yuejun) Wash and cook, fish out and put the ice water to freeze and then change the knife into a knot.
3. (Yuejun) After the festival, add garlic paste, chicken essence, Donggu yipin fresh soy sauce, sugar, vinegar, pepper noodles, oyster sauce, pepper oil, stir-fried bean paste, red oil, mix well and plate together, garnish with green onions.
Spring fragrance with fish segments
Ingredients: 200 grams of fish with fish, 5 grams of new generation sea pepper festival, 5 grams of dried peppercorns, 10 grams of monosodium glutamate, 15 grams of chicken essence, 5 grams of salt, 25 grams of sugar, 5 grams of thirteen spices, 50 ml of red oil, 30 grams of pepper noodles, 10 ml of Jiangjin liquor, 15 grams of ginger and green onion, and an appropriate amount of salad oil
1. Marinate the fish in ginger, green onion and Jiangjin liquor for 2 hours, then fry in a high-oil pan until crispy.
2. Put 150 ml of salad oil in the pot, add the new generation of sea pepper knots and dried peppercorns and stir-fry until fragrant, then add the striped fish and mix 100 ml of water.
3. Add MONOS glutamate, chicken essence, salt and sugar to taste, when the juice is about to dry, add thirteen spices, red oil and pepper noodles, dry the water and put it on the plate.
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