Seasoning: a. a spoonful of salt b. five spoonfuls of white vinegar, one piece of rock sugar (the size of walnut), one spoonful of honey, half a spoonful of monosodium glutamate, and four dried red peppers (broken into small pieces).
Production method: 1, wash cucumber, cut into small pieces about 8 cm long and about the thickness of fingers, put them in a clean container and stir them evenly with salt for use.
2. Put the ingredients in B together in a small bowl, stir well and put them in until the rock sugar is completely dissolved.
3. Cucumber will ooze a lot of water after being pickled for about 20 minutes. Pour out the water, and evenly mix the freshly prepared seasoning B into the cucumber.
4. Put it in the refrigerator for one day.
Features: sweet in acid, moderate in spicy taste, cool and delicious, appetizing and digestion promoting.
Points to note: 1, you must use rock sugar and white vinegar, not white sugar and rice vinegar/aged vinegar, otherwise you will not be able to make that refreshing taste.
2. When pickling cucumber with salt, don't use too much salt, otherwise it will affect the final sweetness.
This cold dish is kept in the refrigerator, so it is especially suitable for eating in summer. According to my experience in Du Yi, it will be better to keep it for more than two days under the condition of ensuring hygiene. If it's only pickled for one day, it's already very good.
Different from other cold dishes, this cold dish does not need sesame oil to emphasize the refreshing feeling, and there is no drop of oil.
1 1, mixed celery
Ingredients: fresh celery, two Jin of refined salt, five yuan of sesame oil, five minutes of special vinegar, San Qian soy sauce and San Qian.
Method: Pick celery leaves, cut off hair roots and wash them. Cut into five long sections, blanch in boiling water pot, sprinkle with salt and mix well. When eating, pour soy sauce, special vinegar, sesame oil or pepper oil to make it taste longer. Don't put vinegar too early, or the food will turn yellow.
Features: green, fresh and nutritious.
12, celery in tomato juice
Ingredients: tender celery, tomato juice, salt, cooking oil, white vinegar and money.
Method:
1. Select fresh celery, remove leaves and roots, wash it, cut the stem straight with a knife, put it in a boiling water pot, take it out when the water returns, drain the water, cut it into one-inch long sections, and add refined salt and monosodium glutamate to the plate.
2. Put the pot on the fire, add cooking oil to heat it, add tomato juice, sugar, vinegar and water, boil it and pour it on celery.
Features: This dish is orange-red, fresh and delicious.
13, spiced peanuts
Ingredients: peanuts, a catty of salt, one or two peppers, one yuan of aniseed, one yuan of cardamom and half a yuan of ginger.
Method: Wash the peanuts, soak them in warm water for about two hours, add about two or three kilograms of water to the pot, light them, add salt, pepper, aniseed, cardamom and ginger, put them into the pot and cook them, then pour the soup into the pot and take it out when eating.
Features: Five flavors are rich, suitable for drinking and eating.
14, spinach puree
Ingredients: a catty of spinach, Jiang Mo, two pieces of dried bean curd, two pieces of refined salt, eight pieces of shrimp, three pieces of San Qian, sugar, three pieces of cooked salted lean meat, two pieces of sesame oil and San Qian.
Method:
1. Remove the old leaves from the spinach, peel off the root tips, wash it, put it in a boiling pot until the water boils again (turn the vegetables over in the middle), stop for a while, take it out and drain it, then smooth it and squeeze it into pieces, then squeeze it into the pot, add refined salt and white sugar and mix well.
2. Wash the dried shrimps to remove dust and impurities, put them in a small bowl, add boiled water (it is best to steam them in a cage for 20 minutes), soak them until they are soft and cut into pieces. Dried bean curd and cooked salted lean meat are also cut into pieces. Pour the above powder, Jiang Mo, soaked shrimp and rice into spinach, sesame oil and stir well.
Features: This dish is delicious because it is mixed with a variety of raw materials. 、
15, assorted platters
Ingredients: vermicelli, three-cooked pork, one-cooked chicken, one-cooked ham, one-cooked boiled water, five-money eggs, two spinach hearts, three soy sauce, eight-money mushrooms, San Qian vinegar, San Qian sesame oil, one-money mustard sauce, two-money monosodium glutamate and ten tablets.
Method: First, chop the vermicelli into five-inch long sections, put it in boiling water until the center is not hard, take it out and soak it in cold water, drain the water and put it around the plate; Spinach heart is cut into inches with a straight knife; Open the blade of the mushroom slice and blanch it with boiling water for later use; Heat the frying spoon on the fire, open the egg and pour in the thick egg skin, uncover the egg skin and cut it into two inches long and one minute wide silk; Pork, chicken and ham are cut into one-minute thick and one-inch long silk with a straight knife. Put all kinds of raw materials in the middle of the vermicelli plate in neat colors, and sprinkle dried seaweed on the vermicelli. Finally, mix soy sauce, vinegar, sesame oil, mustard sauce and monosodium glutamate into juice in a bowl and pour it in when eating.
Features: bright color and unique flavor.
17, three shredded celery
Ingredients: tender celery, a catty of salt, five parts of water-soaked mushrooms, one or two parts of sugar, five parts of clean bamboo shoots, one or two parts of monosodium glutamate, one part of spiced dried sesame oil, and two parts of San Qian and Jiang Mo.
Method:
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2. Cut the mushrooms, bamboo shoots and dried citron into filaments, blanch them in a water pot, take them out and drain them, sprinkle them on celery, add Jiang Mo, sugar and salt, mix well and sprinkle with sesame oil.
Features: This dish is harmonious in color, crisp and delicious.
18, green pepper mixed with dried silk
Ingredients: five ounces of fragrant green pepper, three pieces of sesame oil, one piece of sugar, one piece of refined salt and ten pieces of monosodium glutamate.
Methods: firstly, clean the green pepper and cut it into filaments with a straight knife; Dry incense is also cut into filaments with a straight knife, blanched in a boiling water pot, taken out and drained, poured into a stirring basin, and mixed with sesame oil, sugar, refined salt and monosodium glutamate to serve.
Features: delicious color, the best wine.
19, Xuan cauliflower
Ingredients: cauliflower, 2 kg of refined salt, 5 yuan of pepper oil, 5 yuan of chopped green onion, ginger 1 yuan, 2 yuan.
Method: Remove the roots of cauliflower, wash it, break the petals, cut it into eight pieces with a straight knife, blanch it in boiling water, then take it out and dry it, sprinkle with refined salt, finally add onion and ginger, and heat the pepper oil to serve.
Features: delicious taste, fresh shape, suitable for wine and rice.
20. Celery.
Ingredients: fresh celery, five taels per catty, two taels of Jiang Mo, five taels of refined salt, ten grains of monosodium glutamate, five taels of pepper oil and two taels of aged vinegar.
Method: Remove leaves and roots from fresh celery, wash it, cut it into eight long sections with a straight knife (thick roots can be divided into two), put it in a boiling water pot, blanch it out, rinse it with cold water to control drying, then mix the refined salt, monosodium glutamate and aged vinegar evenly, put it in Jiang Mo, and pour in the heated pepper oil for seasoning.
Features: Rich in nutrition and rich in fragrance.
Sichuan spicy food-a spoonful of red oil, a little pepper powder, salt, soy sauce, monosodium glutamate, brine, sesame oil and onion.
Sichuan spicy food-a spoonful of red oil, a little pepper powder, salt, balsamic vinegar, monosodium glutamate, a little sugar, sesame oil and onion.
1. Cut the bean curd skin into shreds and put it on a plate, then add salt, monosodium glutamate, vinegar and sesame oil for later use.
2. Shred the onion and set it aside.
3. Shred dried red peppers. Put the spoon (iron spoon for porridge cooking) directly on the fire to dry, pour in half a spoonful of peanut oil, add shredded red pepper when the oil is hot, pour it directly on the bean curd skin when the oil is not boiling, and then add shredded onion and mix well to serve.
If you like spicy food, you can put more Chili.
Two potatoes, steamed, peeled and mashed by hand. Dice carrots, cucumbers and ham, add mashed potatoes, add salad dressing and a little salt, and mix well to pull. I really like to say ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Five shredded cold dishes
Ingredients: Chinese cabbage, cucumber, carrot and jellyfish.
Accessories: green garlic, eggs
Seasoning: sugar, salt, vinegar, sesame oil, soy sauce, chicken essence, cooking wine.
Exercise:
1. Wash Chinese cabbage, cucumber, carrot and jellyfish, cut them into filaments, blanch them with boiling water, take them out and put them in a vessel for later use;
2. Wash the green garlic and cut into pieces;
3, the eggs are cleaned and left yellow, and the egg yolk is poured into the pot and spread into pancakes and cut into filaments; Pour into a container containing Chinese cabbage, cucumber, carrot and jellyfish skin, add salt, vinegar, sesame oil, sugar, soy sauce, cooking wine, chicken essence and minced garlic and mix well.
Features: crisp and refreshing, bright color.
Ingredients: yuba
Accessories: cucumber
Seasoning: sesame salt, sesame oil, white vinegar, chicken essence.
Exercise:
1. Soak yuba, wash it, blanch it with boiling water, let it cool, and shred it. Wash cucumber and shred.
2. Pour yuba and shredded cucumber into a vessel, and add sesame salt, white vinegar, sesame oil and chicken essence.
Features: salty and refreshing.
Ingredients: bitter gourd, honey, 7-up (Sprite is also acceptable)
Production method:
1) Wash bitter gourd, remove the white pulp (only keep the cyan part) and cut into strips and thin slices. Cut as finely as possible.
2) Put the processed bitter gourd into a deep vessel. Add 7-up. Just soak bitter gourd. And put it in the refrigerator, the kind that doesn't freeze.
3) After one hour, you can enjoy it with honey. It doesn't matter if the soaking time is longer.
Note: Bitter gourd must be washed, and it is best to soak it in pure water for one hour.