Current location - Recipe Complete Network - Catering franchise - Excuse me, what are the appetizers and cold dishes with local characteristics?
Excuse me, what are the appetizers and cold dishes with local characteristics?
Name of the dish: cold chicken breast ingredients: chicken breast ingredients: cucumber, carrot, ginger, garlic, soy sauce, salt, balsamic vinegar, Chili oil, sesame oil, chicken essence, sugar, pepper powder and rapeseed oil are also called cold dishes, which account for a very large proportion in Chinese cuisine. Cold dishes are mainly judged by the temperature when they are eaten. However, with the continuous development of the catering industry, some traditional cold dishes are also eaten while they are hot in the actual operation of restaurants, so they should be used flexibly. Cold dishes are an important part of banquets in China, which are rich in variety and vary widely.

Heat the oil in the pan, stir-fry the dried Chili and shredded ginger until fragrant, stir-fry the shredded potatoes until fragrant, stir-fry the shredded green and red peppers over high fire, add rice vinegar, salt, white sugar and soy sauce, stir-fry the ingredients over high fire until cooked, then pour in oyster sauce and chicken essence, stir-fry evenly, and then turn off the fire and plate. This is one of the traditional specialties of China. The most famous feature of saliva chicken is that it tastes spicy, fresh, fragrant, smooth, tender and refreshing, and it is a delicious dish that is both appetizing and serving.

In western dishes, appetizers, as the first course, are the beginning of a full meal, characterized by small amount, sour or spicy, and bright color to increase appetite and stimulate taste buds. Here is a detailed introduction to an appetizer, that is, Russian pickled cucumber, which is made of local fresh pumpkin and soaked in sweet and sour liquid. In Guilin, almost every household will pickle sauerkraut, pickled peppers, sour beans and sour radishes ... and these are basically essential for every cooking! Even our most famous Guilin rice noodles are more delicious with sour beans and sour bamboo shoots.

Boil the water in the pot, add 4 tablespoons of soy sauce, 2 tablespoons of cooking wine, 2 star anise, half a tablespoon of pepper, 3 shallots and 4 slices of ginger, then add the cooked pig ears and cook for about 1 hour with medium fire until the cartilage of the pig ears can be easily punctured with chopsticks; The first choice is cold-mixed ear root: the ear root is washed and cut into small pieces, marinated with salt for about 10 minute, and then added with spices such as pepper, litsea cubeba oil, soy sauce, sugar, vinegar, chopped green onion, Jiang Mo, garlic paste and salt. Finally, pour sesame oil on it, and a plate of fresh and delicious cold dishes will be finished.