Cold dishes are indispensable in the modern banquet of a type of dish, most of the raw materials are clinker cut, the production process has a long history, the main features are neat and beautiful, the color is gorgeous, refreshing and not greasy, on the table, cold dishes are usually served in the front, with appetizing effect. China is rich in land, and there are countless classic cold dishes from all over the world, so let's take a look at the classic cold dishes of the eight major cuisines.
<h1 class = "pgc-h-arrow-right" > couple lung tablets (Sichuan cuisine).</h1>
Sichuan Chengdu famous dish, created by Guo Chaohua, Zhang Tianzheng and his wife, with beef offal as the main ingredient for brine, and then sliced, with chili oil, chili noodles, soy sauce and other production, the finished product spicy and fragrant, beautiful color, is a well-known Chinese and foreign famous dish.
Ingredients: fresh beef, beef offal (belly, heart, scalp, tongue)
Accessories: old brine, fried peanut rice, sesame noodles, soy sauce, chili oil, pepper noodles, star anise, monosodium glutamate, peppercorns, cinnamon, salt, white wine
1, the beef and beef offal clean and cut into the pot, add water (not over the beef can be), boil over high heat, during the period to often skim off the foam, until the meat changes color white and red, pour out the soup.
2: Pour in the old brine, put in the spice packets wrapped with peppercorns, cinnamon, half a corner, add white wine, salt, add the right amount of water, heat for about 30 minutes, then turn into a low heat and simmer for about 90 minutes, fish out and let cool.
3: Take an appropriate amount of brine from a bowl, add MSG, soy sauce, pepper noodles, and chili oil to make the juice.
4: Cut the cold beef and beef offal into slices of uniform size, pour in the marinade, stir well, and sprinkle the ground peanuts and sesame noodles on the plate when eating.
<h1 class="pgc-h-arrow-right" > crystal elbow (Lu cai).</h1>
The more classic home-cooked dishes in Lu cuisine are fresh and delicious, rich in nutrition, with a large amount of protein and collagen, and have the effect of beauty and body fattening.
Ingredients: pork knuckle
Accessories: green onion, garlic, oil consumption, old brine, chicken essence, chili oil, star anise, ginger, garlic, peppercorns, cooking wine, soy sauce, salt, rib sauce
1: Add an appropriate amount of cold water to the pot, handle the elbows cleanly, add peppercorns and star anise and cook for about 20 minutes.
2: Remove and cool, remove the bones, add salt, soy sauce, cooking wine, rib sauce, grab well, and marinate overnight.
3, add water to the pot, pour in the old brine, add onion, ginger and garlic, put the elbows marinated in advance into the pot, cook until soft and rotten, fish out to cool, and then wrap up with thread to set the shape.
4: Add salt to the pressure cooker and cook at the elbow for about 1 hour.
5: Wrap in plastic wrap and refrigerate for a few hours, then remove the slices and plate them.
6: Take a small bowl and put in the soy sauce, oil consumption, chicken essence, garlic, appropriate amount of water, stir well, pour on the cut elbow, drizzle a little chili oil, sprinkle with green onion.
<h1 class= "pgc-h-arrow-right" > white chopped chicken (Cantonese cuisine</h1>).
White chopped chicken is a famous dish in Cantonese cuisine, which began in the folk hotel of the Qing Dynasty, because it was cooked in white when it was made, and when it was eaten, it was called white chopped chicken, and the material was generally the three yellow chickens in Qingyuan City, and the finished product was beautiful, the skin was yellow and soft, fat and delicious, and it was loved by the majority of diners.
Ingredients: Qingyuan chicken
Accessories: green onion, ginger, salt
1: Treat the chicken well, slice the green onion and ginger, and chop the other part for later
2, put the appropriate amount of water into the pot to boil, turn the heat down, one-handed carry the chicken in the hot water to soak, and then soak in cold water, repeat several times, each time soaking as long as a few seconds on it.
3, add an appropriate amount of water to the pot, you can skip the chicken, when the water boils, put in the chicken, put in the green onion and ginger.
4: Wait until the water is boiling, turn off the heat directly, then cover the lid and let the chicken simmer in the pot for about 30 minutes.
5: Remove the chicken and soak in cold water for about 10 minutes, then cut and plate.
6, take a small bowl, add chopped onion and ginger and salt, burn the right amount of oil on top to fry incense, and then pour in a little soup when cooking chicken, so that a bowl of dipping sauce is ready, so that the original taste of the chicken is retained, of course, you can also add sesame oil, vinegar, sugar and MONOS glutamate and other spices, depending on personal preferences.
<h1 class = "pgc-h-arrow-right" > pig ear jelly (Su cai).</h1>
Pig ear jelly is one of the representative dishes of Su cuisine, the dehaired pig ear is added to the seasoning, after a long time of boiling, and then cooled, when eating it, it can be cut well and can be eaten, the taste of the dish is light, the taste is delicious, it is a delicious dish for all ages.
Ingredients: pig ears
Accessories: star anise, fennel, cooking wine, peppercorns, soy sauce, green onion, ginger and garlic
1: Remove the pig's ears, wash them, put them in a pot of boiling water and cook for a few minutes, then let them cool and cut into shreds or dice
2: Take a pressure cooker, put in the cut pig ears, add twice the amount of water in the pig ears, add cooking wine, large ingredients, salt, green onion and ginger, cook for 2 minutes on medium heat, take out the large ingredients and ginger.
3, take a lidded container, smear some oil around, pour the cooked freeze into it to cool it naturally to become frozen, and cut it and plate it when eating.
<h1 class="pgc-h-arrow-right" > Shaoxing drunken chicken (Zhejiang cuisine</h1>).
Shaoxing drunken chicken is a traditional local dish in Shaoxing, Zhejiang, which is a good nutritional supplement, which has the effect of nourishing the liver and kidneys and nourishing the qi and blood.
Ingredients: chicken thighs
Accessories: broth, ice cubes, Shaoxing wine, salt, sugar
1: Wash the chicken thighs and remove the bones, flip the deboned chicken thighs, the chicken skin is included, stir with Shaoxing wine and salt and marinate evenly for about 25 minutes.
2: Flip the marinated chicken thighs over, the skin is out, and roll up tin foil.
3: Bring water to a boil (the water must not pass the chicken roll), put in the chicken roll, turn the heat down and cook for about 20 minutes, then turn off the heat and simmer for 5 minutes.
4: Prepare a basin of ice water, put the boiled chicken thighs in ice water to cool, and keep adding ice cubes until the chicken legs are completely cooled.
5: Add the broth and Shaoxing wine to a covered bowl, add salt and sugar, stir well, remove the tin foil from the chicken legs, and add the sauce
6: Add the lid to the refrigerator and ice for a day, take out the slices when eating, you can drizzle with a little sauce, sesame oil and green onions.
<h1 class= "pgc-h-arrow-right" > minsheng fruit (Min cai).</h1>
Minsheng fruit is a famous specialty snack in Fujian Province, also known as Fujian-style peanut rice, which has a sweet and crispy taste.
Ingredients: peanut rice
Accessories: lard, sugar, allspice powder, monosodium glutamate, salt, raw oil
1: Bring water to a boil, soak the peanuts and rice for about 15 minutes, remove the red skin and drain the water
2: Heat the pan, add raw oil, heat to 50%, add peanuts and rice, fry for about 5 minutes, remove and cool.
3. When eating, add lard, sugar, five-spice powder, salt and monosodium glutamate and stir well.
<h1 class= "pgc-h-arrow-right" > spicy lotus slices (Hunan cuisine</h1>).
A snack made with lotus root as the main ingredient can be eaten hot and cold, and the taste is even better when refrigerated.
Ingredients: Lotus root
Accessories: dried red pepper, peppercorns, star anise, vinegar, soy sauce, sugar, salt, cooked white sesame seeds
1: Peel and wash and slice the lotus root, soak it in water, add a little vinegar to the water, cut the dried red pepper into small pieces and set aside.
2: Heat the oil in a hot pan, add the minced ginger after the oil is hot, add the pepper segments, star anise and heat the incense
3: Stir-fry the lotus slices for a while, add salt, sugar, soy sauce and vinegar and stir-fry for a while, add a little water and stir-fry until cooked
4, add white sesame seeds drizzled with a little sesame oil can be out of the pot plate, you can eat directly, you can also put it in the refrigerator refrigeration and eat, the taste is better.
<h1 class= "pgc-h-arrow-right" > toon mixed with shredded chicken (emblem dish).</h1>
Toon mixed with shredded chicken is a cold dish made of chicken breast seasoned with toon, sesame oil and salt, which is tender and salty, and has high medicinal value.
Ingredients: chicken breast
Excipients: toon, egg white, peanut oil, sesame oil, salt, monosodium glutamate, sugar, cooking wine, starch
1: Cut the chicken breast into short and evenly sized shreds into a bowl, add to the cooking wine, water starch and egg white and stir well.
2: Bring water to a boil, add the chicken shreds and drain
3: Soak the toon in cold water and cut into evenly sized segments
4: Put the toon and shredded chicken in a bowl, add peanut oil, salt, monosodium glutamate, sugar and sesame oil and stir well.
There are many cold dishes in the eight major cuisines, and there are many cold dishes in other cuisines, as an important part of Chinese cuisine, cold dishes have become popular dishes now, so which cold dishes do you like?
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