I don't even know its scientific name. Half is eggs and half is meat. Every time I go to a party, I eat these in cold dishes. It is delicious. Delicate and fleshy, salty and delicious. I can eat with an empty mouth without any staple food!

But I don't know how. Have the opportunity to ask the chef in our village what the casing is made of, how to fill it to half the effect, and what seasoning is added in it.

Often the banquet begins and appears immediately, but after a while, a person eats a few pieces and it is gone. At this time, he asked Grandpa, and Grandpa asked the chef who was familiar with the kitchen to eat some when others were not paying attention, or even secretly to avoid being seen by other children!

I'm tired of eating big fish and meat on holidays, so I naturally want to eat some cold dishes or heavy dishes to stimulate my appetite.

As a family chef during the holidays, the more I show my talents after the holidays. But when I got to the dining table, I looked at all my masterpieces, but I was a little reluctant to move chopsticks. Maybe it's because the cooking fume tastes a little too strong. I just want something light.

Which "cold dish" is my favorite holiday menu, probably because I live by the sea. I especially like to eat some little seafood, and I also like to mix some refreshing cold dishes with little seafood. If I want to say my favorite holiday cold dish, it must be cold little seafood! Recommend one of my favorite clams mixed with eggplant:

The main ingredients are slender purple eggplant and clams.

Ingredients: Jiang Mo, garlic, millet spicy, coriander.

Seasoning mustard, aged vinegar, sugar, fresh soy sauce, Chili oil.

working methods

The preparation method is simple. Eggplant absorbs the delicate flavor of mussel meat, and with the spicy taste of millet and pungent smell of mustard, it is a very light and refreshing side dish. It is most suitable for relaxing and drinking in festivals where big fish and meat are eaten too much. This dish is my own "private kitchen", and it was particularly popular with everyone once it was launched.

Conclusion: During the festival, because big fish and big meat are eaten too much, the burden on the stomach is a bit heavy, so vegetarian dishes and light cold dishes should be ordered, and it is best to use hot and sour appetizers as the seasoning. This can stimulate appetite, relieve boredom and help digestion. Fried cucumber roll

Raw material tender cucumber 500g.

5g of refined salt for seasoning, 5g of refined oil 1 g, 5g of sesame oil, 5g of chili oil and 5g of white vinegar.

Production method;

1. Wash cucumber, drain water, cut off pedicels and brackets, cut into 5cm-long sections, cut into rolls, put in a bowl, sprinkle with salt and mix well, marinate for a while, remove water, and add monosodium glutamate, Chili oil and white vinegar.

2. Knead the flavored cucumber slices into a simple plate from the middle, and serve with sesame oil.

Features and explanations

This dish is Hunan flavor. Green color, unique shape, sour and crisp, fresh and refreshing.

Cold cucumber should be tender, washed and drained, and pay attention to hygiene during operation. When cooking this dish, you should master the knife method of rolling cucumber, otherwise the cucumber roll will be difficult to form. Specific operation, the slope of the left-hand rolling raw materials should be moderate, and the right-hand knife should follow the raw materials and cut at a certain slope. At the same time, the eyes should pay attention to the cut parts and the shape, so that the cut plates can meet the requirements.

Red oil bamboo shoots

Ingredients: 250g of tender bamboo shoots.

50g of spicy oil, 5g of mashed garlic, 5g of soy sauce, 2g of refined salt, 2g of monosodium glutamate, 2g of sugar, a little vinegar, Jiang Mo.

manufacturing method

1. Cut tender bamboo shoots into rolls for later use.

2. Heat the wok over high heat, pour cold water to boil, push the dried bamboo shoots until cooked, then put them in a bowl, add soy sauce, sugar, refined salt, monosodium glutamate, vinegar, mashed garlic, chopped green onion and spicy oil while they are hot, mix well and serve.

Features and explanations

This dish is Yangzhou flavor. Bright red in color, with a faint garlic fragrance, tender and crisp, accompanied by fine wine and delicacies.

It is advisable to choose tender bamboo shoots and blanch them with boiling water, otherwise they will have astringent taste; Red oil is a little heavier and tastes better.

Stewed celery

400g tender celery.

5 grams of Shaoxing wine, 5 grams of pepper oil, 2 grams of refined salt, soy sauce 1 gram, fresh soup, monosodium glutamate and shredded ginger.

manufacturing method

1. Remove the roots and leaves from celery, wash it, and cut it into 4 cm long sections with a knife.

2. Put the wok on the fire, boil it in boiling water, then pour in celery, remove it quickly and drain it. Put it in the bowl.

3. Put the fresh soup, salt, soy sauce, Shaoxing wine, monosodium glutamate, shredded ginger and pepper oil into another small bowl to make a sauce, pour it into the celery bowl and mix well with chopsticks.

Features and explanations

This dish is Shandong flavor. Green color, crisp texture, fresh and refreshing.

It is advisable to buy fresh celery to ensure its crisp texture; Stewed juice should be prepared in advance. After the celery is blanched in boiling water, it should be immediately poured into the stew, mixed well and cooled. Celery is easy to turn yellow and soft because it is heated for too long, which affects the color and taste.

Celery mixed with yuba

250g of celery and 200g of water-borne yuba.

20g of flavoring sesame oil, 8g of soy sauce, 6g of refined salt, 2g of monosodium glutamate and 0/0g of vinegar/kloc.

manufacturing method

1. Cut off the roots of celery, remove the old stems and leaves, wash them, cut them into pieces about 4 cm long with a knife, soak them in boiling water, and immediately take them out and shower them with cold water; Pour the water-based yuba in.

2. Put celery and yuba together in a large bowl, add soy sauce, monosodium glutamate, vinegar and sesame oil, mix well and serve.

Features and explanations

This dish is of Beijing flavor. The color is elegant and pleasing to the eye, green and dripping, fragrant and elegant, salty and refreshing.

Soaked yuba can be scalded with boiling water to make it soak thoroughly, not brittle or rotten, and maintain a good taste.

I hope it helps you. These are the things I usually cook and eat.

Hello, which cold dish is your favorite in the holiday menu?

My favorite holiday dish is northeast cold dish, which contains cucumber, dried bean curd, cabbage, vermicelli, carrot, purple cabbage and fungus.

Mix a bowl of seasoning

Soy sauce with minced garlic, sugar, aged vinegar, sesame oil, Chili oil, coriander salt and monosodium glutamate. Pour the prepared seasoning on the cut cold dish and stir well.

You can also fry a little shredded pork and pour it on it, which tastes better.

Festivals are generally big fish and big meat, and a plate of fragrant and refreshing cold dishes is really a hot dish on the holiday table.

Hello, I'm glad to answer your question. Which "cold dish" on the holiday menu is your favorite? My answer is: on holidays, basically every family will cook a lot of delicious dishes, especially during the Spring Festival. Whether at home or at the home of relatives and friends, the biggest theme is eating. Among many delicious dishes, there are always one or two cold dishes on the table. My favorite cold dish is braised beef.

Maybe many friends eat too much fish and meat on holidays, and like to eat some vegetarian dishes and cold dishes, such as cold cucumber and cold lotus root slices, but it may be because my friends and I have different tastes, and I have a special liking for braised beef cold slices. I think it's best to eat the cold slices of braised beef after it's cold. Slices are mixed with seasonings such as soy sauce, soy sauce and Chili oil. In addition to the flavor of seasoning, there is also a faint taste of beef and gravy, which is very delicious.

Next, Xiyang will share with friends a method of making braised beef.

Make braised beef

Features: rich flavor, rich nutrition, delicate taste and fresh taste.

Need ingredients

Ingredients: 500g beef jerky.

Ingredients: white wine 1 2, rock sugar 10g, 2 pieces of star anise, cinnamon 1 piece, green onion 1 piece, 4 pieces of dried pepper, and ginger 1 piece.

Seasoning: 50g light soy sauce, 20g light soy sauce, light soy sauce 10g.

Start making

Step 1: Wash the beef and remove the white film outside. Boil the water in the pot, put the beef in the pot, cook for 3 minutes on high fire, remove the blood, take it out and wash it.

Step 2: put all the ingredients and seasonings into the pressure cooker, add beef, add enough water, cover and cook for about 20 minutes.

Step 3: When the time is up, let it cool and open the lid, and then continue to cook the soup with high fire until it is thick. Finally, cool, take out the slices, and serve with your favorite seasoning.

The production skills of "braised beef" 1. After the beef is cooked, be sure to rinse it with hot water.

2. It is better to remove the fishy smell from meat with white wine than cooking wine.

3. Beef tastes better if it is soaked in soup for one night.

Conclusion As a Guanzhong person in Shaanxi Province, I think the most popular cold dish in the holiday menu should be Xifu's big dish. Because during the festival, many people are tired of eating big fish and meat and want to eat vegetarian dishes. But in festivals, there are only vegetarian dishes on the table, and no meat dishes always make people feel a little shabby and have no festive atmosphere. Xifu Bank can just meet these conditions. In a dish, there are both meat dishes and vegetarian dishes. And the high-end atmosphere is classy.

Xifu platter belongs to western food in Guanzhong, Shaanxi Province, and is not well known by many people. But for us rural people in Baoji, most people are very familiar with Xifu Hotel. Banquet for relatives and friends, children's full moon, weddings and funerals, etc. On holidays, the Xifu banquet is one of the dishes that must be ordered. I will introduce its practice to you in detail below.

Raw materials for Xifu Hotel:

A slice of Xifu elbow flower, a slice of frozen skin, a handful of spinach, a little bean sprouts, a carrot, a garlic, an onion, salt, monosodium glutamate, chicken essence, white sugar, red vinegar, edible oil of aniseed (star anise, cinnamon, Amomum tsaoko, fragrant leaves, kaempferia kaempferia, pepper, fennel, dried pepper and ginger).

The specific production method:

Add water, red vinegar, ginger, onion and aniseed to the pot, and then add salt, monosodium glutamate, chicken essence and sugar. Turn on the fire for a few minutes, and then filter out the dregs with a colander. Pour the cooked vinegar into a bowl to cool.

Soak bean sprouts, spinach and shredded carrots in water, take them out, shower them with cold water, drain them and put them into a pot. Add a little salt, minced garlic and chopped green onion and put them in a pot. Heat a little oil in the pot, pour it on it after cooking, stir it evenly and put it in the middle of the plate.

The elbow flower is cut into thin coin pieces, and the jelly is cut into pieces slightly thicker than the coin.

Cold spinach bean sprouts with jelly on one side and elbow flowers on the other. You can also put a layer of jelly on the cold spinach bean sprouts. Then spread a layer of elbow flowers on the frozen skin.

Pour the boiled vinegar juice on it.

Finally, you can cut some shredded onion and sprinkle it in the middle of the plate as an ornament, or you can make flowers out of radish and put them in the middle as an ornament.

My favorite cold dish in the festival is the Xifu banquet. The specific reasons and practices are as mentioned above. Welcome your favorite friends to like, forward, collect, comment and pay attention. Thank you! At holiday parties, there must be all kinds of delicious meat dishes on the table, but besides all kinds of hot dishes, cold dishes are also essential. I am tired of eating big fish and meat. Some hot and sour cold dishes are delicious. The key is to get tired of appetizing. Speaking of my favorite cold dishes in holiday recipes, the following are not to be missed. Let's have a look!

1. Cold skin pigskin jelly is a common ingredient, and there are many foods made from it, such as pickled pigskin and fried pigskin. However, during the Chinese New Year, this kind of pigskin jelly has become a regular cold dish at home, especially when meat dishes are eaten too much. The cold pigskin jelly is poured into your favorite hot and sour juice, which is delicious in one bite. Moreover, pigskin is rich in collagen, which is very good for skin. It is also very simple to make. Put the cleaned pigskin into a pot and simmer until the soup is milky and sticky, pour in the egg liquid and let it cool.

Second, preserved egg tofu Preserved egg tofu is a kind of high-value cold salad, which tastes delicious and is very simple and fast to make. Prepare a plate for the holiday party. Just looking at it will give you an appetite. When making, first put the lactone tofu slices in the middle of the plate, put the cut preserved eggs on the side, mix a hot and sour sauce in the bowl according to your own preferences, pour in the sauce and sprinkle some chopped green onion or coriander.

Third, cold celery peanut celery has a unique aroma and tastes crisp, but to be honest, I don't like celery very much, but it is a good appetizer after a simple cold salad. When making, first soak peanuts for about 1 hour, take them out and put them in a pot, add spices such as star anise, cook them on high fire for about 3 minutes, take them out and let them cool, then cut celery into pieces, blanch them in cold water, mix the ingredients and season them properly.

Fourth, the cold pig's ear is the favorite of many people, not only because it tastes crisp and tough, but also because it is rich in various nutrients and gums, and there are many dishes made with it, but only the stewed pig's ear after the cold dish is more delicious. When making, first marinate and cool the pig's ears, cut them into strips or slices and put them on a plate, then add some favorite side dishes, such as green and red peppers and coriander, and finally pour in the red oil juice and mix well, which is delicious.

5. Cold cucumber Cucumber is crispy and juicy. Many friends like cold food. Cold cucumber has also become a common dish at home. Although it is common, it is delicious and appetizing. In particular, mixing cucumber with edible fungus, yuba, bean skin and other ingredients will be more delicious.

Hello! I'm chef Li, and I'm glad to answer your question. I hope my answer is helpful to you! In my family, everyone likes the "cold dish" of Chinese New Year, which is cold chicken gizzards! It's simple. You can have a try. Let me talk about how to make cold chicken gizzards.

1. Prepare ingredients: chicken gizzard 10, spicy rice crust 1 0, coriander, ginger slices, onion slices, cooking wine, garlic paste, salt, pepper noodles, balsamic vinegar and sesame oil, which are extremely fresh.

2. Put the chicken gizzard in the pot, pour cold water, add ginger slices, pour cooking wine, and take out the chicken gizzard when the water boils.

3. Pour water into the pot, add chicken gizzards, add ginger slices, onion segments, aniseed (pepper, fragrant leaves, cinnamon, spiced spices, nutmeg), pour cooking wine, and cook chicken gizzards (chicken gizzards can be easily inserted with chopsticks, which are cooked), and take them out for later use.

4. Slice the cooked chicken gizzards for use.

5. Put the chicken gizzards, spicy crispy rice, coriander and mashed garlic into the basin together, then add salt, pepper noodles, balsamic vinegar and sesame oil, which is extremely delicious. Stir them together and pour them into the plate.

6. Cold chicken gizzards are ready!

Thank you for reading. I'm Li's chef. That's what my cold chicken gizzards do! It's simple. You can try. It's delicious! I hope my answer is helpful to you. Thanks again for reading!

Hello, I'm Youyou. Cold dishes are cold dishes, most of which are hot and sour, which have the effect of appetizing and refreshing, so they are generally enjoyed before eating. There are many kinds of cold dishes, such as cold cucumber, cold fungus and cold jellyfish silk. And my favorite is a cold dish in my hometown for the New Year: fishing for salmon.

In the new year, salmon will be enjoyed as the first course. Eat this dish first, then eat other dishes. The family picked up chopsticks to make the ingredients even (that is, mix them evenly), which means "kill them all, and the wind and water will flourish" Of course, this dish can be cooked all year round, especially in hot summer. Eating some hot and sour food will stimulate your appetite. Now the sharing method is as follows. Try it sometime.

-Pick up the salmon-

Ingredients: salmon, ginger, onion, onion, taro, lemon leaves, mustard tuber, fried peanuts and cooked white sesame seeds.

Production steps 1. Processing ingredients: sliced salmon, ginger, onion, onion, lemon leaf, pickled mustard tuber cut into filaments, the finer the better.

2. Set the plate: put the salmon fillets in the middle, put other side dishes in a circle, and sprinkle the fried peanuts and cooked white sesame seeds evenly on the surface.

3. Edible: First pour in soy sauce, then add a little mustard, and then mix all the ingredients evenly, and you can enjoy. This dish tastes sweet, sour and spicy, and it is mixed with slippery salmon slices. The taste and taste are very rich and unique, and it is worth a try!

The practice of picking the tip is not eclectic, from the main ingredients to the side dishes, which can vary from person to person. For example, salmon can be replaced by raw freshwater fish, fresh shrimp slices and cooked chicken slices.

There are various side dishes, as many as 18 kinds. For example, shredded carrots, shredded cucumbers, coriander stalks, jellyfish heads and various fried shreds, such as shredded taro, shredded sweet potatoes and shredded kudzu vine, can be added and adjusted according to their own tastes and existing ingredients.