There is a comprehensive list of restaurant side dishes. There are some delicious meals in China, which are not eaten in hotels, but only in small restaurants. In fact, they are all home-cooked dishes, but they are very delicious after careful preparation by the chef. This is a comprehensive list of restaurant side dishes.

The practice of side dishes in the restaurant 1 The refreshing side dishes (cold peanuts) in the restaurant are fresh! That's great. ! Delicious! ! ! Practice of

Wash the peanuts and pick out the moldy bad grains.

Add water to the pot, and peanuts don't reach two fingers. Add pepper, star anise, cinnamon and fragrant leaves (it's best to wrap them in clean gauze to avoid taking them later! ) I used a packet when I first ate braised pork (it can be reused two or three times)! Add 20g of salt, soak 1-2 hours, boil over medium heat, cook for 20 minutes, turn off the heat and stew for 20 minutes! You can cook it for a while if you like it soft!

Wash dried auricularia auricula and soak in water for later use. (I used 30 grams of dried fungus, which is a small fungus in the northeast. It is relatively small and thin, and it is basically unnecessary to cut. It's easier to eat cold and tastes good! If you use auricularia auricula, you can cut it into silk or small pieces. )

Wash carrots, peel them and cut them into small pieces for later use. (100g in the figure)

Remove celery leaves, wash and cut into small pieces for later use. (The picture shows 100g celery)

Add some water to the pot and bring it to a boil! Add a little salt (adding salt or baking soda can keep the blanched vegetables colorful) and blanch celery and carrot soaked fungus separately! It's the same every time! After boiling, put it in, blanch it for one minute and then put it in cold water (cold boiled water or mineral water can be used) to cool it, so that the blanched vegetables can keep crisp taste!

Take out 400 grams of cooked peanuts for later use. I cooked 500 grams of "dried peanuts", took out 400 grams of "cooked peanuts" cold salad after cooking, and put the rest in the refrigerator to eat next time! Weigh the amount of ingredients for your reference)

After blanching celery, carrot and fungus, soak them in cold water to remove water, put them in a clean container and add boiled peanuts! Thirdly, the food consumption in the figure is: cooked peanuts 400g, diced carrots 100g, celery 100g, and soaked auricularia auricula 100g (for reference).

Pour 20g of oyster sauce, 50g of soy sauce or natural fresh or delicious, and sprinkle a little salt to taste (note that it is salty, because cooked peanuts are salted, soy sauce also has salt, so add salt according to personal taste! Light is better than salty! ) Sprinkle with 10g sesame oil (sesame oil) and mix well. Note: Sesame oil is the soul of this dish! Don't lose your soul!

Eating on a plate is delicious and refreshing! (Especially after being kept fresh in the refrigerator for a period of time, the taste is more crisp and refreshing! ) Eat as much as you can, and put the rest in the refrigerator! Friends who especially like to be jealous can pour some balsamic vinegar or cold vinegar on the plate before eating, and eat it now! Vinegar will discolor celery and carrots.

Friends who like spicy food can put some Chili noodles and sesame seeds in a clean bowl. If you like garlic, you can add a little minced garlic. )

Boil an appropriate amount of cooking oil and pour it into a bowl (be careful that the oil temperature is not too high! So as not to fry the Chili noodles! ) Stir well in time, and simple oil will be ready! Mix the prepared spicy oil into the dish!

There is a baby at home who can't eat spicy food. I always cook some spicy dishes to satisfy my desire.

The practice of side dishes in restaurants 2. The simplest and refreshing way to cold white radish.

Slice the white radish, pour a handful of salt and set aside for about 20-30 minutes. Kill the water until it comes out and the white radish becomes soft.

Pour out the salt water, wash it again with clear water and squeeze out the water.

Prepare millet spicy, garlic, coriander, sugar, soy sauce and white vinegar (there is no sugar at home, use rock sugar).

Pour it all in and stir well.

This is just made and hasn't been painted yet. Don't worry, put it in the refrigerator for half an hour before eating. It's crisp and refreshing, not as heavy as white radish!

Cage

skill

The main thing is to do the first step. Salt should fully marinate the white radish out of the water, and the finished product made in the later stage is refreshing.

The practice of hotel side dishes 3. The cold fungus in the hotel is delicious.

Prepare ingredients

Soak dried auricularia auricula in water, put it in hot water, blanch it for about 1 min, and take out cold water.

Shredded onion, millet pepper and coriander, minced garlic. The Tuopai kitchen knife I use here is very sharp, and it is not blunt when cutting vegetables. It is made of stainless steel imported from Germany.

Put all the ingredients in a large container, top with minced garlic and sprinkle with a layer of Chili powder. Heat oil in the pot and put pepper in it. Turn off the oil and pour it on the fungus while it is hot.

Add 1 spoon of rice vinegar, 1 spoon of soy sauce, 1 spoon of oyster sauce and 1 spoon of sugar and mix well.

Simple, delicious and nutritious, you don't have to suffer from the sultry kitchen. Crispy cold fungus with a bowl of millet porridge is the most comfortable.

Every summer, people are poisoned by eating rotten fungus. So fungus can't be soaked for long. Blanching with boiling water can play a role in disinfection and sterilization, and you don't have to worry about gastrointestinal discomfort when making cold fungus.

Because people in different places have different tastes, people will put spices such as Chili oil and cumin powder in the sauce. You can add or subtract materials according to your personal taste. Garlic and vinegar are the key!

skill

1, it is suggested to use a larger container when stirring, or put it in the refrigerator for two minutes after stirring, which will taste better.

2. Auricularia auricula is soaked in cold water as much as possible, and it tastes better immediately after blanching.

3, when choosing fungus, try to choose a smaller one, delicious.

4, the cold sauce is adjusted according to personal taste, but pay attention to using sugar and vinegar as much as possible, the juice is richer and the taste is more exciting.

5. Adults can put some millet when eating. If they give it to children, don't put spicy food in it.