On the dinner table of New Year's Eve, cold dishes are served first. Today, share two refreshing cold dishes suitable for New Year's Eve, and learn to organize them for your family.
Recommended recipe 1: cold cucumber
Ingredients: cucumber, peanut, coriander, garlic, pepper, white sesame powder.
Seasoning: pepper powder, salt, soy sauce, chicken essence, balsamic vinegar, oyster sauce, sugar and Chili oil.
1. Prepare a proper amount of fresh cucumbers. First, clean the cucumber, put it in the pot, and then add salt powder. Light salt water has bactericidal effect, and surface water has strong adsorption effect, so cleaning will be cleaner.
2. After the cucumber is cleaned, directly cut off the head and tail and pat it again, which will be more delicious. After the cucumber is photographed, chop it directly into small pieces, put the cut cucumber pieces into a bowl, add a proper amount of salt, stir well, and marinate for 10 minute.
3. Next, prepare half a bowl of pepper, cut the pepper directly into small pieces, and filter the pepper seeds, otherwise it will be easy to fry. Then prepare half a bowl of garlic, mash it, chop it into minced garlic, and then put the pepper garlic into the bowl for later use.
4. Next, start seasoning and juicing. Put pepper powder in the bowl, add white sesame seeds, add hot oil to stimulate the fragrance, then add salt, soy sauce, oyster sauce and sugar, and then add Chili oil, and stir well to make delicious juice.
5. Heat oil in the pot, add peanuts, add peanuts after the oil is cool, stir fry slowly, stir fry until peanuts burst, continue to stir fry, hear the crackling sound of peanuts, stir fry until brown, and let cool.
6, cucumber has been marinated, squeeze out the water inside, put it directly into the basin, then pour in the prepared juice, add peanuts, then add coriander and stir well.
7. After stirring evenly, put it in a plate and the delicious cold cucumber will be ready.
Recommended recipe 2: sweet and sour lotus root
Ingredients: lotus root starch, sugar, onion, ginger and pepper.
Seasoning: salt and white vinegar
1. Prepare a proper amount of fresh lotus root, first clean the lotus root, then remove the root and tail of the lotus root, and then peel the lotus root.
2. Next, cut the lotus root into thin lotus root slices. Don't cut it too thick, try to cut it as thin as possible, and don't cut it too thin, otherwise it will rot easily.
3. Put the sliced lotus root into the basin, add appropriate amount of water, wash the starch on the surface of the lotus root, put it directly into the basin after washing, and then pour in some white vinegar to soak it. Adding white vinegar can make lotus root more brittle.
4. Prepare a small bowl, mix a sweet and sour juice, add a little salt, then add a proper amount of white sugar starch, add a spoonful of white vinegar, then pour in clear water and stir well for later use.
5, prepare some ginger millet spicy, cut ginger into thin slices, then cut into shredded ginger, washed millet spicy, directly cut into Chili rings, then prepare some shallots, cut into chopped green onion and cut into bowls.
6。
Next, take out the soaked lotus root, boil water in a pot, add salt and cooking oil. This will make the lotus root more crisp and delicious after blanching, and the water will be put into blanching. After the blanching is stopped, remove the cold water and put it aside.
7. Boil the oil.
Stir-fry shredded ginger and pepper, then pour in lotus root slices, and then pour in the prepared juice. Stir-fry slowly. When the soup is thick, put it on a plate and the delicious sweet and sour lotus root will be ready.
Today, when I can find thousands of recipes online and in various food apps, I still buy cookbooks locally. In the final analysis, it is because I am lazy.
There are many recipes used in the past year or two, borrowed and bought, and there are not many left in the end.
In addition to being really practical, every book I left behind has its irreplaceable characteristics, and I have also made a selection. Finally, I selected the following Illustration of China's Cooking Books on the Tip of the Tongue, which I highly recommend to you.
This set of books is suitable for office workers and housewives to learn cooking. Every dish has been handed down from generation to generation, with a taste of home and homesickness. It takes you to understand the cultural and historical traces of food in the form of detailed color pictures, as well as the nanny-style production steps, which Xiaobai can easily get started.
This book contains nearly 200 cuisines, each of which records in detail the principle of cooking, the choice of ingredients, the skills of knife workers and the transmission of five flavors in cooking.
The secret of making home cooking from "edible" to "delicious" is hidden in this book.
For example, scrambled eggs with tomatoes can be called home cooking 1. As long as the egg white and yolk are separated when beating eggs, the egg white is soaked first, and then the yolk and salt are added to break up, it will become extremely smooth and tender.
For example, sweet and sour pork ribs, with two kinds of vinegar, old vinegar and balsamic vinegar, are put twice, so as to maintain a better vinegar taste.
For example, if you want rice to be soft and sweet, don't ignore Taomi; If the porridge is soft enough, add a spoonful of oil; If you want to make the stewed mushrooms more fragrant and slippery, add a piece of chicken skin; In order to keep the vegetables green, besides frying them until they are only 7 minutes cooked, you can also blanch them with cold water or ice water.
When reading this book, I often sigh "so that's it". If I cook good food according to it, my self-confidence will double ~
This book also collects a lot of details about cooking.
Seasoning is somewhat similar to "proper amount", how to "raise" the pot, how to cut vegetables for beginners with poor knife skills, how big the fire of steaming vegetables is, whether to use cold water or hot water for blanching, how to soak dry goods and so on. All of the above are explained in detail with specific recipes.
Another advantage of it is that it can be completely spread out, which will make it convenient for you to compare books while cooking!
If you read and compare this cookbook carefully, I believe you can also make delicious food, and the aftertaste of food is more addictive.
In fact, not only cooking, but also the benefits of aftertaste in work, life and even interpersonal relationships are worthy of attention.
Don't covet' just looking at the present', but keep' getting better' in mind. I hope you can become a person who cherishes the aftertaste.
Our store offers a limited time discount. This cookbook only needs 78 yuan. You can start with the money for a meal. Why not?
Friends who like cooking can click on the following link to buy: