How to make cold dishes
1. Sour and spicy cold mixed with shredded potatoes
raw material:
Potatoes, coriander, dried red peppers, shallots.
method:
1、 Peel the potatoes and cut into thin strips;
2, wash and remove starch, soak in water;
3, sit in a pot to boil water, after the water boils, put down the potato shreds and blanch it;
4. After the potato shreds change color, immediately fish out the cold boiling water, drain the water and set aside;
5, add salt, sugar, rice vinegar, MONOS glutamate and mix well, sprinkle with green onion and coriander;
6, the pot under the oil, low heat fried dried red pepper crushed;
7: Sprinkle the oil and pepper on the shredded potatoes and mix well.
Second, the farmer's small tofu
Hot tofu, green and red peppers, leeks, coriander.
seasoning:
Salt, soy sauce, monosodium glutamate, sesame oil.
1, green and red pepper, leeks, coriander wash and drain;
2、 Cut the hot tofu into pieces and plate;
3: Chop the green and red peppers, leeks and coriander separately;
4, add an appropriate amount of sesame oil to the chopped vegetables and mix well, then add salt, soy sauce and MONOS glutamate to stir well;
5: Pour the chopped chives and soup over the cut hot tofu.
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3. Chilled sesame kelp
Ingredients: 1 fresh kelp, cooked sesame seeds, garlic, coriander, dried red pepper.
Ingredients: salt, sugar, soy sauce, vinegar, monosodium glutamate, corn oil.
1. Blanch fresh kelp in boiling water;
2, kelp color from brown to green immediately fished out, rinse the water;
3. Wash off the impurities on the surface of kelp, soak in water for two hours, and change the water once in the middle;
4. Drain the kelp and cut into kelp strips;
5. Mash the garlic, chop the red pepper into pieces, and chop the parsley into pieces;
6, red pepper, garlic paste, cooked sesame seeds add salt, sugar, soy sauce, vinegar, MONOS glutamate stir well;
7, corn oil boiled hot poured in the bowl juice;
8: Pour the juice into the shredded kelp and sprinkle with coriander.
4. Mix shrimp skin with radish shreds
Green radish, shrimp skin, dried red pepper, peppercorns, spring onions, coriander, sesame oil.
1. Rinse the shrimp skin with water, then soak in boiling water for 8 minutes;
2, after draining the water, put into the oil pot and dry on low heat until crisp and fragrant, put it out and let it cool;
3、 Wash the radish and cut into fine strips;
4: Mix the radish shredded with salt and marinate for 5 minutes;
5: Chop the red pepper, chop the shallots and parsley and set aside;
6, pickled radish squeezed out of the water, add balsamic vinegar, sugar and MSG mix well;
7: Put sesame oil into a hot pan, fry the peppercorns on low heat, remove the peppercorns, sprinkle in the dried red pepper shreds, turn off the heat immediately;
8: Pour oil and red pepper on the radish shreds while hot, sprinkle with green onion and chopped coriander and mix well;
9: Sprinkle with dried shrimp skin.
5. Onion fungus mixed with flower meat
Flower meat (three points fat and seven points thin), black fungus, onion, coriander.
1, black fungus with cool water soaked for half an hour, picked and washed, divided into small flowers;
2, into boiling water blanched for 2 minutes, drain the water, let cool;
3: Heat the pan, spread a thin layer of oil, and fry the sliced pork belly over medium heat;
4, until the double side is golden, the fat oil is spit out, take it out and let it cool;
5、 Cut the onion into strips, cut the parsley into sections and set aside;
6, salt, sugar, rice vinegar, monosodium glutamate and sesame oil diluted with cold boiled water, make a bowl of juice;
7: Mix all the raw materials, pour the mixed bowl juice and mix well.
6. Spinach tower with ginger juice
Ingredients: 400 g spinach, 40 g ginger
Seasoning: 1 tbsp sesame oil (15ml), 1 tbsp soy sauce (15ml), 1.5 tbsp vinegar (20ml), a pinch of chicken essence, salt to taste
1, ginger with a tool to rub into ginger mushrooms, the ginger in advance into the refrigerator freezer and then rub ginger mushrooms will be easier;
2, spinach to the roots, wash clean, cut into about 5 cm long segments, put a little salt and oil in boiling water, put the spinach into boiling water;
3: After blanching for a while, remove the spinach and soak in ice water for a while, drain and set aside:
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4. Dry the water in the spinach with your hands and put it in a large bowl;
5: Mix the spinach with ginger puree and spices, use a straight low cup to put the mixed spinach into it, press it tightly, and then quickly buckle it upside down, decorate it with ginger and pepper and an appropriate amount of sesame seeds.
7. Loofah gluten
Ingredients: 1 loofah, 1 tablespoon each of peanut oil and soup, 250 grams of gluten, 3 shiitake mushrooms, a little shallot and coriander.
Accessories: salt, pepper, monosodium glutamate, sesame oil to taste.
1. Peel and slice loofah, soak soft slices of shiitake mushrooms;
2. Put 1 tablespoon of oil into the chopped shallots and stir in the heat, then put the sliced loofah down, add the soup and shiitake mushroom slices, simmer over low heat, pour in the gluten and cook slightly, add the above seasonings and stir-fry well.
8. Scrambled eggs with loofah
Ingredients: 2 loofahs, 2 eggs, 2 cloves of garlic (minced), 1 tbsp peppercorns, 1/2 bowl of chicken broth, salt to taste, oil
1, wash and peel the loofah, cut the hob pieces;
2: Beat the eggs, heat the pan, add 1 tbsp oil, pour the egg mixture into the frying pan. Scoop up and set aside;
3: Put 1 tbsp oil in the pot, add minced pepper and minced garlic and stir-fry until fragrant;
4、 Put in the loofah pieces;
5、 Add chicken broth and stir-fry until soft;
6: Add eggs and sauté, season with salt.
9. Fried lilies with broccoli
raw material:
Broccoli, lily, salt chicken essence water starch
method:
1, first remove the huge root of broccoli, in general, the broccoli bought have a very large and very large root, stir-fried vegetables are not delicious, but also affect the sale of broccoli, so after my practice, with this part of the root • cut into small cubes, used to fry rice, it is really superb and delicious, in today's rising prices, this is a good way to save resources.
2, break the broccoli into small flowers, remove the black place of the lily, break it into small petals, and clean it.
3: Prepare a little water starch.
4: Bring water to a boil in a pot, add a few drops of sesame oil (so that the broccoli can remain emerald green after blanching the water), pour the broccoli into the boil until it is broken.
5: Put oil in a wok, pour in the blanched broccoli, stir-fry, add the right amount of salt according to the taste.
6: Stir-fry a few times and add the lilies and continue stir-frying.
7: Stir-fry until the lilies are broken, add a little chicken essence and pour in the water starch
10. Diced vegetables assorted
One broccoli, half a bowl of corn kernels, a small carrot, three or four horseshoes
1, broccoli break open one by one to wash, the stem of the broccoli should not be wasted, cut it into cubes, carrots and horseshoes are diced separately
2: Boil a pot of boiling water, put a little salt and a few drops of oil, blanch the broccoli, pick it up and set aside
3, take advantage of the hot water, all kinds of dice put in and blanch, immediately turn off the heat, drain and set aside
4: Use a small half bowl of water, add soy sauce, oyster sauce, a little salt, a little chicken essence or mushroom essence, stir well
5: Heat a pot with a little oil, add the diced vegetables that have just been blanched, stir-fry twice, and then pour in the sauce
6: After the sauce is boiled, stir-fry all the ingredients evenly to extinguish the heat
7: First scoop the diced vegetables onto the plate where the broccoli has just been laid out, and then pour the remaining soup in the pot evenly onto the whole dish
11. Stir in vinaigrette with ham and purple cabbage
Ingredients: purple cabbage in the center of the tender part, ham meat
Seasoning: salt, chicken essence, olive oil, red wine vinegar
1, wash the purple cabbage and cut into thin strips; cut the ham meat into thin strips;
2, put the dish into a large crisper box with a lid, add salt and mix well, cover and seal, into the refrigerator for 2 hours for backup;
4: Drain the marinated water from the dish before serving, add the seasoning, add the ham meat;
5: Cover the lid and shake well; take out and plate.
XII. Osmanthus yam
Ingredients: tender yam; goji berries
Seasoning: Osmanthus sauce
1, yam peeled and washed; put into boiling water and blanch for half a minute;
2, quickly fished out into ice water to cool; drain the water;
3. Put it into the crisper box and seal it, refrigerate it for 2 hours for backup;
4: Take out the plate, drizzle with osmanthus sauce, sprinkle goji berries, and stir slightly when eating