question 1: I want to open a barbecue shop, mainly kebabs. Besides edamame and peanuts, what cold dishes and staple foods are better? Cucumber skin-lifting. Assorted dishes, shredded potatoes, mixed cabbage and chicken feet with pickled peppers are all good appetizers. This is what we drink beer in summer. It's not good to keep less meat. The staple food is cold noodles, fried cakes and jiaozi, and skewers are basically this. After all, they are mainly skewers. You can go to other stores as a customer. I hope it can help you.

Question 2: Grill's cold dish menu: cold fungus

cold fungus

Ingredients: 21 grams of fungus (water-soaked), 3 cloves of garlic

Accessories: proper amount of sesame oil, a little sugar, 1 spoon of aged vinegar, 7ml of soy sauce, a little chicken essence powder and chopped pepper. Appropriate amount of salt

Practice

1. Soak auricularia auricula in cold water and rinse it after softening

2. Pour clear water into the pot, boil it, add auricularia auricula, blanch it and take it out for later use

3. Drain auricularia auricula and chop garlic

4. Take out the oil pan and add a small amount of vegetable oil. Add garlic and saute until fragrant

5. Add 2 tablespoons chopped pepper sauce and mix well

6. Add seasonings such as soy sauce and balsamic vinegar into auricularia auricula and mix well

7. Pour saute garlic and chopped pepper on auricularia auricula and mix well

8. Finally, put two teaspoons of sesame oil

Tip:

Mixing agaric with sesame oil has the effects of nourishing qi and blood, losing weight and preventing cancer. [1]

cold cucumber

Material: 2 cucumbers and some garlic

Practice

1. Wash the cucumbers, rinse them with cold water, and dry the slices

2. Add salt, stir them, marinate them for 11 minutes, and squeeze out the water

3. Add minced garlic and chopped green onion, and then add Chili powder, sugar and garlic.

cold kelp shreds

materials: dried kelp, green onions, salt, sugar, vinegar, sesame oil, garlic juice and Chili oil

method

1. Soak dried kelp, wash and shred green onions,

2. Add salt, sugar, vinegar, sesame oil and garlic juice and mix well, adding a little Chili oil flavor.

cold bitter gourd

efficacy: clearing away heat, removing heart fire, detoxicating, improving eyesight, invigorating qi and essence, quenching thirst and relieving summer heat, and treating carbuncle.

ingredients: 511g of bitter gourd, 9g of cooked vegetable oil, 11g of soy sauce, 21g of bean paste, 2g of refined salt, 25g of shredded pepper, 5g of mashed garlic

Method

1. Cut bitter gourd in half, remove the pulp, cut it into strips with a width of 1cm, scald it in boiling water, soak it in cold boiling water, remove it, and control the moisture.

2. add shredded pepper and refined salt to the bitter gourd strips, control the moisture, then soak them in cold boiled water, take them out, put soy sauce, bean paste, garlic paste and cooked oil and mix well.

tip: bitter gourd should be green. White is old and bitter.

preserved cold eggs

soft

preserved cold eggs

tender and spicy, cool and delicious.

Ingredients: 211g of preserved egg (duck egg),

Seasoning: 11g of soy sauce, 11g of vinegar, 5g of sesame oil, 5g of ginger, 5g of Chili oil

Practice

1. Shell preserved eggs, cut into 8 pieces each, and put them in a pot;

2. add soy sauce, vinegar, sesame oil, ginger and Chili oil, mix well and serve.

food compatibility: preserved eggs (duck eggs): preserved eggs should not be eaten with turtles, plums and brown sugar.

cold pig's ear

cold pig's ear

material: pig's ear 611g, 4 tablespoons cooking wine, 4 tablespoons white vinegar. Water 15 cups.

seasoning a: 4 tablespoons of soy sauce, 2 tablespoons of cooking wine, 2 star anise, half a tablespoon of pepper, 3 onions and 4 slices of ginger.

seasoning b: 2 tablespoons of soy sauce, half a tablespoon of sugar, 1 tablespoons of minced garlic, half a teaspoon of salt, half a cup of coriander leaves, half a cup of red oil, 1 tablespoons of sesame oil and 1 tablespoons of pepper oil.

Practice

1. Wash the pig's ears with 4 tablespoons of cooking wine and 4 tablespoons of white vinegar, then rinse them with clear water, and then blanch them with a pot of boiling water to remove the fishy smell.

2. put 15 cups of water in the pot, bring it to a boil, add all seasoning a, then put the washed pig ears in and cook for about 1 hours on medium heat until the cartilage of the pig ears can be easily punctured with chopsticks.

3. Take out the pig's ears, drain them and let them cool, cut them into thin slices with a slight inclination, put them in a big pot, add seasoning B and mix well, let them stand for half an hour, and serve them.

Cold salad jellyfish silk

Ingredients: jellyfish skin, shredded mustard tuber, carrot, soy sauce, sesame oil, 2 drops of vinegar, and chicken essence

Practice: (Cold salad is generally very simple)

1. Soak in a barrel of jellyfish silk for one night; (Because the barreled jellyfish silk has been cleaned, it's just for preservation. Generally, the barreled is salty, so it needs to be soaked for one night. If you buy jellyfish skin, that night is not enough. )

2. Shred mustard tuber and carrot, and rinse jellyfish silk for later use;

3. Add soy sauce, vinegar, chicken essence and sesame oil, stir all kinds of main ingredients, and serve.

cold spinach vermicelli

ingredients: 111g of sweet potato vermicelli, 1 small handful of spinach, 1 small packet of shredded mustard, appropriate amount of coriander, garlic head, chives, edible salt, salad oil, sesame oil, vinegar, soy sauce, chicken powder and Chili sauce.

Practice:

1. Chop mustard tuber, coriander, garlic and onion.

2. Put a proper amount of water in the pot to boil, put a proper amount of edible salt, then put the sweet potato vermicelli in, cook until it is transparent, and then fish it out ... > >

question 3: what do you usually buy for barbecue? Lettuce, coriander, onion, whatever you like can be used. Of course, dishes like beans and eggplant can't be used.

Question 4: What kind of appetizer should barbecue go with? Pat cucumber, big salad, spinach with nuts mixed with cherry radishes, celery and bean curd sticks, and other cold salads, it is best to save, and focus on removing fire, and get angry during barbecue ~ eat more green vegetables to detoxify

Question 5: friends should have kebabs when they come to dinner, and what dishes should they match? 1. Food

Meat food

The main force of barbecue food-the main force of barbecue food-meat products <

Meat food is the main force of barbecue food, and you can choose mutton skewers, lamb loins skewers, beef skewers, chicken wings, chicken fillet, chicken truth and so on. It should be noted that meat food is perishable, so you must choose fresh food. It is recommended to go to the supermarket to buy pickled packages of kebabs, and check the shelf life when buying. If you are picky about the taste of kebabs, you can make them yourself. When making, it is best not to choose frozen meat, and the meat pieces should not be cut too big or too broken. Marinate with salt, monosodium glutamate, ginger juice, onion juice and other seasonings, and wear them with bamboo sticks for later use. Fish and seafood can be selected from: live fish, fresh squid, cuttlefish larvae, live shrimp, hairy crabs, scallops and so on. Pay special attention to the word' fresh' when choosing. Live fish should be scaled, eviscerated, washed and salted with salt and wine. If fresh squid and cuttlefish larvae are baked directly on the fire, they can be fixed with bamboo sticks or toothpicks first. If you want to save trouble, you can also go to the supermarket to buy processed shrimp skewers, fresh shellfish skewers and other semi-finished products like kebabs.

vegetables and fruits

vegetables and fruits can adjust the types of barbecue, so that people will not feel too greasy.

The vegetable barbecue can be greasy. The vegetable barbecue can be greasy.

Potatoes and corn are the most popular foods, and sweet potatoes, yams, taro and vegetables are all good choices. These foods should be properly processed, and potatoes should be peeled and sliced; Choose the finer yam; Choose smaller taro; Sweet potato is best peeled and sliced; Wash the vegetables clean; Garlic is especially recommended. Garlic has a unique taste when baked, and garlic itself has a bactericidal effect, which is very suitable for eating in the wild. Some fruits and nuts, such as apples, bananas and walnuts, can also be roasted to see if they like them. It should be reminded that chestnut is easy to' explode' when roasting, so you should be especially careful, and it is best to cut a small mouth first. There are ready-made vegetable skewers bought in the supermarket, and it is said that the roast tastes good.

pasta and bean products

an indispensable staple food for outdoor barbecue

pasta and bean products can be selected from: steamed bread slices, bread slices, biscuits, cooked buns, tofu blocks, yuba, etc. These are all foods that everyone likes and can fill their stomachs. Baked pasta also has the function of nourishing the stomach, which is very suitable for friends with stomach problems. Most pasta barbecues don't need any seasoning, and their own aroma is already very attractive, but if the steamed bread slices are brushed with oil and sprinkled with salt and pepper, the taste will be more beautiful. Tofu blocks are different from yuba, and they need barbecue sauce to taste them. If you choose tofu blocks, you can go to the assured tofu shop and buy ready-made tofu blocks directly.

It is best to process all the food at home, peel and slice it before departure, and it is best not to leave it in the wild. Sliced food should not be left for a long time to prevent oxidation and discoloration. The types of food preparation should be more abundant, not just kebabs, but with meat and vegetables. The amount of food depends on the number of people, not too little, not enough without it, and not too much to avoid waste.

2. Seasonings

The basic seasonings are: cumin powder, salt and pepper (which can be used instead of salt), black pepper powder, Chili powder, blended oil and sugar water, and you can also choose different flavors of barbecue sauce according to your personal preference.

tomato sauce essential for barbecue

Ketchup essential for barbecue is recommended as a series of seasonings for small glass bottles. The small bottles are easy to carry and the inner cover with holes is easy to use, which is a good choice for both home and field. Blending oil is indispensable in barbecue, which can make food easier to cook and ensure the freshness of food at the same time. Blending oil is best bottled in glass with good sealing performance. When in use, it can be poured into a cup and brushed on food with a small brush. Sugar water can be excellent and add flavor when barbecuing. However, after being heated for a long time, sugar is easy to produce substances that are harmful to people's health, and the calorie of sugar is high. It is recommended to use it less and later. Barbecue sauce supermarkets don't see much. You can use other sauces such as hot sauce instead. If you don't take the trouble, you can make it according to your own preferences. Here are some homemade sauces.

1. Carrot sauce

Add a little soy sauce, chicken soup, salt, lemon juice and monosodium glutamate to the carrot puree to make the consistency moderate.

2. Bean paste

Cooked bean paste is mixed with cooking wine, sugar, lemon juice and Jiang Mo.

3. Tomato sauce

Tomato sauce is mixed with Chili oil, soy sauce, salt and chicken soup.

4. Sweet noodle sauce

Sweet noodle sauce with Chili oil, sauce ... > >

Question 6: Open an ordinary barbecue shop. Generally, what cold dishes are served to customers for barbecue is delicious and affordable. You can learn the skills of mixing cold dishes there so that you can check them online. As long as the cold dishes are similar, learn some and innovate yourself, and you will surely get rich.

question 7: which side dishes are popular in barbecue shops? If you want to be cheap and have enough, you can go with potatoes and peeled skin, which many people like to eat.

question 8: What dishes can barbecue go with? You can eat delicious vegetables. The most common ones can be wrapped in lettuce, comb leaves and cabbage, which depends on your preference.

The meat should be delicious, so that it will taste when roasted.

Question 9: I want to cook cold dishes in a barbecue shop! Ask for a few cold dishes to try. Thank you for mixing vermicelli, stewed pork heart, stewed ears, sliced cucumber with preserved eggs, braised chicken offal, chicken wings, stewed chicken feet, and stewed chicken. < P > Question 11: What are the cold dishes with Shaanxi barbecue? Xi 'an mutton foam, crossing the bridge rice noodles ~!

Hanzhong rice noodles, bean curd porridge, Bangbang noodles!

◆ Hulutou

A famous food in Xi 'an, its eating method is similar to that of beef and mutton buns, which are all broken into pieces, but this kind of cake is half-baked, so it needs to be broken bigger. Its main ingredient is pork fat sausage, which tastes mellow and delicious. It can also be made into seafood, which is very delicious. Hulutou Paomo Restaurant, which happened in Nanyuanmenchun, is the most famous.

◆ Beef and mutton paomo

In Shaanxi, the mention of beef and mutton paomo is well known to all women and children. Locals regard it as delicious food, and they can't get tired of eating for a long time; Foreign tourists are scrambling to taste it to satisfy their appetite. After the founding of New China, especially since the 1981s, it has been well received by international friends. Beef and mutton paomo has become the general representative of Shaanxi traditional snacks. Business outlets are all over Shaanxi urban and rural areas. The traditional beef and mutton bread in soup is the first in the ancient city of Xi 'an. The beef and mutton steamed buns in Xi 'an are exquisite in craftsmanship, exquisite in cooking, ripe at home, thick in rotten soup, heavy in flavor, smooth in gluten, tender and palatable, fat but not greasy, rich in nutrition, and have the function of dietotherapy and nourishing.

◆ Qishan noodles with minced meat

Qishan noodles with minced meat is a must for Shaanxi pasta and Xifu pasta. This kind of noodles is hand-rolled, the material is fine and delicious, and it is famous in Sanqin, which is famous in the northwest and is broadcast in China. The characteristics of Qishan noodles with minced meat can be summarized as nine words: thin, gluten, light, fried, thin, delicious, sour, spicy and fragrant. Thin, stiff and smooth refers to the quality of noodles; Fried, thin, and simmered soup means that the temperature of the soup is higher, the noodles are less steamed, and the oil and meat are more; Sour, spicy and fragrant refer to the beauty of seasoning.

◆ Yulin Tofu

Yulin Tofu, which is well-known at home and abroad, has the characteristics of delicacy, delicious flavor, rich nutrition and good quality at low price, and is the first local dish in Yulin. Visitors from afar are interested in tasting Yulin tofu.

Yulin tofu has a long history. As far back as the Ming Dynasty, the ancient city of Yulin was one of the nine important towns on the Great Wall. With the expansion of the city, the number of soldiers and civilians is increasing. However, due to the lack of non-staple food outside the Great Wall, residents used peach blossom water from Pu Hui Quan to make tofu. It is delicious, delicate and delicious, which is different from tofu from other places. It has gradually become one of the indispensable foods in the daily life of the military and civilians.

There are many ways to eat Yulin tofu, such as braised tofu, fried tofu, fried tofu and steamed tofu. In particular, fried tofu milk is yellow in color, crispy in skin, tender in meat and delicious. It is really full of color, fragrance and taste, and it is not greasy at the entrance and never tires of eating for nothing. It is the top grade of tofu dishes and the first-class famous dish for entertaining guests at banquets. Tofu banquet is very popular among Chinese and foreign gourmets.

◆ stuffed with fragrant incense

fragrant incense is a unique traditional food in Yulin. It has a long history, exquisite materials and unique production. Its origin can be traced back to the Tang Dynasty more than 1,111 years ago. Today, the materials and preparation method of Yulin Xiangna