The practice of cold kelp silk introduces the cuisine and its effect in detail: refreshing cold dishes

Material for making cold kelp silk: Ingredients: kelp 300g, minced garlic, sesame oil, vinegar, monosodium glutamate, etc.

Characteristics of cool kelp: kelp is a kind of 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 and enhance the immunity and radiation resistance of the body.

Teach you how to make cold kelp, and how to make cold kelp delicious 1. Wash kelp, cut into filaments, cook 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 practice of sweet and sour lotus root slices introduces the cuisine and its effect in detail: refreshing cold dishes

Production materials of sweet and sour lotus root slices: main ingredients: lotus root 250g, sugar 50g and vinegar 20g.

Sweet and sour lotus root slices are characterized by sweet and sour taste, crisp and tender, and white color.

Teach you to make sweet and sour lotus root slices. How to make sweet and sour lotus root slices delicious? 1. Peel the lotus root, wash it, cut it from the middle, cut it into semicircular pieces with a thickness of about 0.2 cm, and put it in clean water.

2. Boil a pot of water, add lotus root slices, blanch them thoroughly, remove them, cool them in cold water, filter out the water and put them in a plate.

3. Put the sugar and vinegar into the lotus root slices and stir well to serve.

Tips

This dish can also be eaten as a hot dish. After the lotus root is scalded, it need not be too cold. Put sugar and vinegar into a pot, add a small amount of water, then add (0.2g) salt and (2g) starch, then add lotus root slices, stir them evenly, and hang the juice evenly on them.

The method of cold-mixed Flammulina velutipes introduces the dishes and their functions in detail: refreshing cold dishes.

Production materials of cold-mixed Flammulina velutipes: main ingredients: Flammulina velutipes, yellow pepper, onion, garlic, soy sauce, balsamic vinegar, sesame oil and honey (sugar).

Teach you how to cook cold Flammulina velutipes, and how to cook cold Flammulina velutipes is delicious.

1. Boil the water, first add Flammulina velutipes and shredded yellow pepper, scald for 30 seconds, and finally add shredded onion, mix well and take it out;

2. Soak the fished 1 material in ice water for half a minute;

3. Fully mix 1.5 teaspoon of soy sauce, 1 teaspoon of balsamic vinegar, half teaspoon of honey (sugar) and garlic into a wet material, take out the two materials, gently squeeze out the water, and then put them into it and mix well;

4. Drop a few drops of sesame oil before serving.

The key to making cold-mixed Flammulina velutipes: 1. Flammulina velutipes is very delicate, so it's best not to blanch it in water for more than 30 seconds, otherwise the taste will be too old and it will plug your teeth when you chew it. 2. Soaking the scalded Flammulina velutipes in ice water 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 food from overflowing too much after serving, which will affect the taste and beauty; 4. It is best to mix with food. If it is left for a long time, Flammulina velutipes will absorb the color of the sauce, and the color is not good-looking; 5. If you are afraid 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 it is spicy, you can add a little spicy oil, which will naturally taste better.

The practice of cold fungus introduces the cuisine and its function in detail: refreshing cold dishes

Production materials of cold fungus: main ingredients: fungus.

Cucumber and walnut kernel

Salt, chicken essence, sugar, olive oil, garlic.

The characteristics of cold fungus: refreshing and delicious, rich in nutrition.

Teach you how to make cold fungus, and how to make cold fungus is delicious. 1, sit in the pot and pour water. Boil the water, add the fungus and cook it, take it out and let it cool, then tear it into small pieces. Peel the cucumber, cut it into small pieces, and put it in a container with fungus. First pour in a little olive oil and mix well, then add chicken essence, sugar, salt and minced garlic and mix well.

2. Pour some oil into the pot. When the oil is hot, stir-fry the walnuts. Take it out, crush it and sprinkle it on the fungus.

The practice of cold lotus root slices introduces the cuisine and its effect in detail: refreshing cold dishes

Materials for making cold lotus root slices: Ingredients: lotus root 500g, 15g soy sauce, 6g refined salt, 2g monosodium glutamate, 3g chopped green onion, 3g shredded ginger and 3g garlic slices.

The characteristics of cold lotus root slices are: refreshing and relieving boredom, appetizing and promoting digestion.

Teach you how to make cold lotus root slices and how to make them delicious 1. Wash lotus root, peel it, cut it into pieces, blanch it with boiling water, control the moisture, and plate it.

2. Put chopped green onion, shredded ginger and garlic slices on the lotus root slices, add soy sauce, refined salt and monosodium glutamate and mix well.

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