the method of mashed garlic and white meat introduces the cuisine and its function in detail: refreshing cold dish

The making material of mashed garlic and white meat: main ingredient: 511g of pork rump. 51g of garlic, 51g of superior soy sauce, 11g of red oil, 2g of salt, 51g of cold soup, 11g of brown sugar, 3g of spices and 1g of monosodium glutamate. Teach you how to make white meat with garlic paste. How to make white meat with garlic paste is delicious? Wash the pork, cook it in a soup pot, soak it in the original soup until it is warm, remove the dried water, and put it on a plate in thin slices about 11 cm long and 5 cm wide. Mash garlic, add salt and cold soup to make it into a thin paste, and make it into garlic paste. Add brown sugar and spices to the first-class soy sauce, boil it on low fire to make it thick, and add monosodium glutamate to make the replicated soy sauce. Mix mashed garlic, replicated soy sauce and red oil into a flavored juice and pour it on the sliced meat. The method of cold seaweed silk introduces the cuisine and its function in detail: refreshing cold dish

Material of cold seaweed silk: Ingredients: kelp 311g, garlic, sesame oil, vinegar, monosodium glutamate and other cold seaweed silk features: kelp is a marine vegetable, containing iodine, alginic acid and mannitol, which can prevent and treat goiter, cretinism, rickets and rickets. Modern pharmacological research shows that eating kelp can increase the activity of mononuclear macrophages, enhance the body's immunity and radiation resistance. Teach you how to make cold kelp, how to make cold kelp is delicious. 1. Wash kelp, cut it into filaments, cook it for half an hour, take it out and let it cool. 2. After cooling, add garlic, sesame oil, vinegar, monosodium glutamate and other seasonings, and mix well to serve. (No need to add salt) The method of sweet and sour lotus root slice introduces the cuisine and function in detail: refreshing cold dish

The making material of sweet and sour lotus root slice: main ingredients: 251g lotus root, 51g sugar and 21g vinegar. Sweet and sour lotus root slices are characterized by sweet and sour taste, crisp and tender, and white color. Teach you how to make sweet and sour lotus root slices, how to make sweet and sour lotus root slices is delicious. 1. Peel the lotus root, wash it, cut it from the middle, cut it into semicircular slices with a thickness of about 1.2 cm, and put it in clear water. 2. Boil a pot of water, put the lotus root slices in, blanch them thoroughly, take them out, put them in cold water for cooling, filter out the water and put them in a plate. 3. Put sugar and vinegar into the lotus root slices, stir well and serve. ≮TIPS≯

This dish can also be used as a hot dish. After scalding the lotus root, it is not necessary to be too cold. Put sugar and vinegar into the pot, add a little water, then add (1.2g) salt and about (2g) starch, then put the lotus root slices in, stir-fry them evenly, and hang the juice on them evenly. The practice of pickled chicken feet introduces the cuisine and its function in detail: refreshing cold dish

The ingredients of pickled chicken feet: main ingredients: chicken feet, pepper, salt (it is best to use special pickle salt, if you don't have it, it doesn't matter, you can use ordinary salt), star anise, cinnamon, a little sugar and a little white wine to teach you how to make pickled chicken feet, and how to make pickled chicken feet delicious. Here's a special explanation of this pickle water: use boiled water, pepper, salt (preferably special pickle salt, of course, it doesn't matter if you don't have it, you can use ordinary salt), star anise, cinnamon, a little sugar and a little white wine and put it into the pickle jar. The method of cold-mixed Flammulina velutipes introduces the cuisine and its function in detail: refreshing cold dishes

The production materials of cold-mixed Flammulina velutipes: main ingredients: Flammulina velutipes, yellow sweet pepper, onion, garlic, soy sauce, balsamic vinegar, sesame oil and honey (sugar). Teach you how to cook cold-mixed Flammulina velutipes, how to cook cold-mixed Flammulina velutipes is delicious. 1. Boil the water, first add Flammulina velutipes and shredded yellow bell pepper, scald for 31 seconds, and finally add shredded onion, mix well and take it out. 2. Soak the fished material in ice water for half a minute; 3. Fully mix 1.5 teaspoon of soy sauce, 1 teaspoon of balsamic vinegar, less than half a teaspoon of honey (sugar) and garlic into a wet material, take out the two materials, gently squeeze out the water and mix well; 4. Drop a few drops of sesame oil before serving. Tips for making cold-mixed Flammulina velutipes: 1. Flammulina velutipes is very delicate, and it is best not to blanch in water for more than 31 seconds, otherwise the taste will be too old and it will plug your teeth when chewing; 2. Soak the scalded Flammulina velutipes in ice water, which is not only to quickly cool down, but also to keep the scalded vegetables with the best taste and color; 3. The scalded Flammulina velutipes should be squeezed out gently to prevent the dishes from overflowing too much water after serving, which will affect the taste and beauty; 4. It is best to mix with the food. If it is left for a long time, Flammulina velutipes will absorb the color of the sauce, and the color will not look good; 5. If you are afraid of the taste of garlic, you can heat a little sesame oil and pour it into garlic, so that garlic will not be too irritating and spicy; 6. If you are spicy, you can add a little spicy oil, and the taste is naturally better. The practice of cold cucumber introduces the cuisine and its function in detail: refreshing cold dish

Production materials of cold cucumber: main ingredients: 3 cucumbers (cut into strips: 5-6 cm long and 1-1.5 cm wide)

Accessories: a little pepper, 1 cloves of garlic, salad oil, salt, white vinegar, sugar, monosodium glutamate and a little sesame oil. Teach you how to cook cold cucumber, how to make cold cucumber delicious, pour a small amount of oil into the pot, and when it is 71% hot, add Chili powder and garlic paste; You can immediately add the right amount of salt, sugar and white vinegar; Stir-fry a few times, wait for the seasonings to melt, and then add a small amount of monosodium glutamate (liquid monosodium glutamate is better). Because it is a cold salad, it is best to wait for the seasoning in the pot to cool, then pour it on the cut cucumber, and then drop sesame oil. Mix well. The method of old vinegar peanuts introduces the cuisine and its function in detail: home-cooked recipes are refreshing and cold dishes, private dishes

Production materials of old vinegar peanuts: main ingredients: peanuts

Accessories: lettuce, fragrant dried peanuts

Seasoning: balsamic vinegar (Zhenjiang), sugar, sesame oil, soy sauce, and scallion old vinegar peanuts. Features: cool, crisp and delicious. Teach you how to make old vinegar peanuts, and how to make old vinegar peanuts delicious. Production methods: 1. Fry peanuts until they are cooked; 2. Wash and shred the lettuce, dice it, and mince the shallots; 3. Take a container and add balsamic vinegar, sugar, sesame oil, soy sauce and shallots, and mix well to make juice for later use; 4. Take a trumpet-shaped bowl with shredded lettuce and diced fragrant stem at the bottom, put fried peanuts on it, and then pour in the prepared juice and mix well to serve.