Question 2: The cold dish menu in the barbecue shop is cold fungus.
Cold bacteria
Ingredients: 20g of auricularia auricula (water hair) and 3 cloves of garlic.
Accessories: appropriate amount of sesame oil, a little sugar, aged vinegar 1 spoon, 7ml of soy sauce, a little chicken powder, 2 spoons of chopped pepper sauce, and appropriate amount of salt.
working methods
1. Auricularia auricula is soaked in cold water, softened and washed.
2. Pour the water into the pot, bring it to a boil, add the fungus, blanch it and take it out for later use.
3. Drain the fungus and chop the garlic.
4. Take the oil pan, add a small amount of vegetable oil, add garlic and stir-fry.
5. Add 2 tablespoons chopped Chili sauce and stir well.
6. Add soy sauce, balsamic vinegar and other seasonings to the fungus and mix well.
7. Pour the garlic and chopped pepper on the fungus and mix well.
8. Finally, put two teaspoons of sesame oil.
Tips:
Sesame oil mixed with auricularia auricula has the functions of invigorating qi and blood, losing weight, preventing cancer, treating constipation, reducing blood lipid and clearing stomach. Auricularia auricula contains anti-tumor active substances, which can enhance the body's immunity. Auricularia auricula contains vitamin K, which can prevent thrombosis. [ 1]
Sauced cucumber shreds
Ingredients: 2 cucumbers and some garlic.
working methods
1. Wash cucumber, rinse with cold water, slice and dry.
2. Stir with salt, marinate for 10 minute, and squeeze out water.
3. Add minced garlic and chopped green onion, add Chili powder, sugar and sesame oil and mix well.
Tips:
You can eat it after stirring. Although summer has passed, there are still many cucumbers. Eating more is good for beauty.
Cold kelp silk
Ingredients: dried kelp, green onion, salt, sugar, vinegar, sesame oil, garlic juice, Chili oil.
working methods
1. Soak dried kelp, wash and shred, and shred green onions.
2. Add salt, sugar, vinegar, sesame oil and garlic juice and mix well. It tastes better with Chili oil, and it tastes better after refrigeration.
Bitter gourd with sauce
Efficacy: clearing away heat and heart fire, detoxifying and improving eyesight, invigorating qi and essence, quenching thirst and relieving summer heat, and treating carbuncle.
Ingredients: bitter gourd 500g, cooked vegetable oil 9g, soy sauce 10g, bean paste 20g, refined salt 2g, shredded pepper 25g, garlic paste 5g.
working methods
1. Cut the bitter gourd in half, remove the pulp, wash it, cut it into strips with the width of 1 cm, blanch it in boiling water, soak it in cold boiling water, take it out, and control the moisture.
2. After adding shredded pepper and refined salt to bitter gourd strips, control the moisture, then soak them in cold boiled water and take them out. Add soy sauce, bean paste, garlic paste and cooked oil and mix well.
Tip: Bitter gourd should be green. White is old and bitter.
Preserved egg salad
soft
Preserved egg salad
Tender and spicy, cool and delicious.
Material: preserved egg (duck egg) 200g,
Seasoning: soy sauce 10g, vinegar 10g, sesame oil 5g, ginger 5g and Chili oil 5g.
working methods
1. Shelled preserved eggs, each cut into 8 petals and put in a basin;
2. Add soy sauce, vinegar, sesame oil, ginger and Chili oil, and mix well to serve.
Food Matching: Preserved eggs (duck eggs): Preserved eggs should not be eaten with turtles, plums and brown sugar.
Cold pig ears
Cold pig ears
Ingredients: 600g of pig's ear, 4 tablespoons of cooking wine and 4 tablespoons of white vinegar. Water 15 cup.
Seasoning A: 4 tablespoons of soy sauce, 2 tablespoons of cooking wine, 2 star anise, half a tablespoon of pepper, 3 onions and 4 slices of ginger.
Seasoning B: 2 tablespoons soy sauce, half a tablespoon sugar, minced garlic 1 tablespoon salt, half a cup coriander leaves, half a cup red oil, sesame oil 1 tablespoon pepper oil 1 tablespoon.
working methods
1. Wash pig's ears with 4 tablespoons of cooking wine and 4 tablespoons of white vinegar, then rinse them with clear water, and then blanch them with a pot of boiling water to remove the fishy smell.
2. Put 15 cup of water in the pot. After boiling, add all seasoning A, then add the washed pig ears and cook for about 1 hour on medium fire until the cartilage of pig ears can be easily punctured with chopsticks.
3. Take out the pig's ear, drain it and let it cool, cut it into thin slices slightly, put it in a large pot, add seasoning B and mix well, let it stand for half an hour, then serve.
Cold water mother wire
Ingredients: jellyfish skin, shredded mustard tuber, carrot, soy sauce, sesame oil, 2 drops of vinegar, chicken essence.
Practice: (Cold salad is usually very simple)
1, jellyfish silk barrels for one night; (Because the barreled jellyfish silk has been washed, just for preservation. Generally, the barrels are salty and need to be soaked for one night. If you buy jellyfish, that night is not enough. )
2. Shred mustard tuber and carrot, and wash jellyfish silk for later use;
3. Add soy sauce, vinegar, chicken essence and sesame oil, and stir the main ingredients to serve.
Cold spinach fans
Ingredients: sweet potato vermicelli 100g, spinach 1, shredded mustard 1, coriander, garlic, chives, edible salt, salad oil, sesame oil, vinegar, soy sauce, chicken powder and Chili sauce.
Exercise:
1. Chop mustard tuber, coriander, garlic and onion.
2. Put an appropriate amount of water in the pot to boil, add an appropriate amount of edible salt, then put the sweet potato vermicelli in, cook until it is transparent, and then take it out ... >>
Question 3: What do you usually buy for barbecue? Lettuce, coriander, onion, whatever you like. Of course, dishes like beans and eggplant are not acceptable.
Question 4: What kind of snacks should barbecue go with? Pat cucumber, big salad, nut spinach mixed with cherry radish, celery and yuba and other cold dishes, it is best to save fire, mainly to get angry at barbecue ~ eat more green vegetables to detoxify.
Question 5: When friends come to dinner, they want kebabs. What dishes should they go with them? 1. food.
Meat food
The main force of barbecue food-meat products The main force of barbecue food-meat products
The choice of food can be based on your own tastes and preferences. Generally speaking, the foods suitable for barbecue are meat, fish, seafood, vegetables, fruits, pasta and bean products.
Meat food is the main barbecue food. You can choose mutton skewers, lamb loins skewers, beef skewers, chicken wings, chicken fillet, chicken truth and so on. It should be noted that meat food is perishable, so you must choose fresh food. It is recommended to go to the supermarket to buy pickled mutton kebabs, and check the shelf life when buying them. If you are picky about the taste of mutton kebabs, you can make them yourself. When making, it is best not to choose frozen meat, and the meat pieces should not be cut too big or too broken. Marinate with salt, monosodium glutamate, ginger juice, onion juice and other seasonings, and wear them with bamboo sticks for later use. Fish and seafood can be selected: live fish, fresh squid, squid larvae, live shrimp, hairy crabs, scallops and so on. Pay special attention to the word' fresh' when choosing. Live fish should be scaled, eviscerated, washed and salted with salt and wine. If you roast fresh squid and cuttlefish larvae directly on the fire, you can fix them with bamboo sticks or toothpicks first. If you want to save trouble, you can also go to the supermarket to buy processed shrimp skewers, fresh shellfish skewers and other semi-finished products similar to mutton skewers.
Vegetables and fruits
Vegetables, fruits and vegetables can adjust the type of barbecue, so that people will not feel too greasy.
Vegetable barbecue will be greasy. Vegetable barbecue will be greasy.
The most popular of these foods should be potatoes and corn, and sweet potatoes, yams, taro and vegetables are all good choices. These foods should be properly processed, and potatoes should be peeled and sliced; Choose a thinner yam; Choose smaller taro; Sweet potatoes are best peeled and sliced; Wash the vegetables; Garlic is especially recommended. Garlic has a unique taste when roasted, and garlic itself has bactericidal effect, which is very suitable for outdoor consumption. Some fruits and nuts, such as apples, bananas and walnuts, can also be baked to see if you like them. Need to be reminded that chestnuts are easy to' explode' when roasted, so be especially careful. It is best to cut a small mouth first. There are ready-made skewers in the supermarket, and it is said that the roast tastes good.
Pasta and bean products
Outdoor barbecue is an indispensable staple food.
Pasta and bean products can be selected: steamed bread slices, bread slices, biscuits, cooked buns, tofu blocks, yuba and so on. These are all foods that everyone likes and can fill their stomachs. Baked pasta also has the function of nourishing the stomach, which is very suitable for friends with stomach problems. Most pasta barbecues don't need any seasoning, and their aroma is already very attractive, but if the steamed bread slices are brushed with oil and sprinkled with salt and pepper, the taste will be more beautiful. Tofu blocks are different from yuba, and they need barbecue sauce to flavor them. If you choose tofu blocks, you can go to the rest assured tofu shop and buy ready-made tofu blocks directly.
It is best to process all the food at home, peel and slice it before departure, and it is best not to leave it in the wild. Sliced food should not be placed for a long time to prevent oxidation and discoloration. The variety of food preparation should be more abundant, not only kebabs, but also meat and vegetables. The amount of food depends on the number of people, not too little, not enough without, and not too much, so as not to waste.
Second, seasoning
The basic seasonings are: cumin powder, salt and pepper (which can replace salt), black pepper powder, Chili powder, blended oil and sugar water. You can choose barbecue sauce with different flavors according to your personal preference.
Tomato sauce for barbecue. Tomato sauce for barbecue.
Recommended small glass bottle series for seasoning. The small bottle is easy to carry and the inner cover with holes is easy to use. It is a good choice whether at home or in the wild. Blending oil is essential in barbecue, which can make food easier to cook and ensure the freshness of food. Blending oil is best bottled in glass with good sealing performance. When in use, it can be poured into a cup and brushed on food with a small brush. Sugar water can be great to add flavor when barbecuing. However, after being heated for a long time, sugar is easy to produce substances harmful to people's health, and sugar has a high calorie. It is recommended to use less and use more in the future. Barbecue sauce supermarkets are rare. You can use other sauces such as hot sauce instead. If you don't bother, you can make it according to your own preferences. Here are some homemade sauces.
1, carrot sauce
Add a little soy sauce, chicken soup, salt, lemon juice and monosodium glutamate to the carrot paste to make it moderately sticky.
2. Bean paste
Cooked bean paste mixed with cooking wine, sugar, lemon juice and Jiang Mo.
3. ketchup
Tomato paste mixed with Chili oil, soy sauce, salt and chicken soup.
4. Sweet noodle sauce
Sweet noodle sauce with Chili oil and sauce >>
Question 6: Open an ordinary barbecue shop. Generally, what cold dishes are delicious and affordable for customers to eat barbecue. Learn the skills of mixing cold dishes there so that you can check online. As long as the cold dishes are similar, learning more and innovating by yourself will definitely bring money.
Question 7: What side dishes are popular in barbecue shops? If it is cheap and easy to get, it can be served with potatoes and sweet skin, which many people like to eat.
Question 8: What dishes can be used for barbecue? Any delicious vegetable will do. The most common ones can be wrapped in lettuce, cockscomb leaves and cabbage, depending on your preference.
The meat should be delicious, so you don't have to dip it in it.
Question 9: Want to cook cold dishes in the barbecue shop! Try some cold dishes. Thank you for mixing vermicelli, braised pork heart, braised ears, preserved eggs and cucumber slices, braised chicken offal, chicken wings, braised chicken feet and braised chicken.
Question 10: What are the cold dishes in Shaanxi barbecue zone? Xi' an mutton bread in soup, crossing the bridge rice noodles ~!
Hanzhong rice noodles, bean curd porridge, great noodles!
◆ Hulutou
Xi 'an's famous food, its eating method is similar to that of beef and mutton buns, which are all broken into pieces, but because this kind of cake is half-cooked, it should be broken up a little. Its main ingredient is pork fat sausage, which tastes mellow and delicious. also
It can be made into seafood, which is very delicious. Hulutou Paomo Restaurant, which happened in Menchun, Nanyuan, is the most famous.
◆ Beef and mutton paomo
In Shaanxi, the mention of beef and mutton buns is well known to all women and children. Locals regard it as a delicacy and can't get tired of eating it for a long time; Foreign tourists rushed to taste it to satisfy their appetite. After the founding of New China, especially since 1980s, it has been well received by international friends. Beef and mutton paomo has become the general representative of Shaanxi traditional snacks. Business outlets are all over Shaanxi urban and rural areas. The traditional beef and mutton bread in soup is the first in Xi 'an, the ancient city. Xi 'an's beef and mutton steamed buns are exquisite in craftsmanship, exquisite in cooking, well-cooked, thick in rotten soup, heavy in taste, tender and palatable, fat but not greasy, rich in nutrition, and have the function of dietotherapy and nourishing.
◆ Qishan noodles with minced meat
Qishan noodles with minced meat is a must for Shaanxi pasta and Xifu pasta. This kind of noodles is hand-rolled, with fine materials and delicious taste. It is famous in Sanqin, Northwest China and China. The characteristics of Qishan noodles with minced meat can be summarized into nine words: thin, tender, light, fried, thin, fragrant, sour, spicy and fragrant. Fine, hard and smooth refers to the quality of noodles; Fried, thin and simmered soup means that the temperature of the soup is high, the noodles are steamed less, and there is more oil and meat; Sour, spicy and fragrant refer to the beauty of seasoning.
◆ Yulin tofu
Yulin tofu, which is well-known at home and abroad, is the first local dish in Yulin with the characteristics of delicious, nutritious and cheap. Tourists from afar are very interested in tasting Yulin tofu.
Yulin tofu has a long history. As early as the Ming Dynasty, the ancient city Yulin was one of the nine important towns on the Great Wall. With the expansion of the city, the number of soldiers and civilians is also increasing. However, due to the lack of non-staple food outside the Great Wall, residents use peach blossom water from Puhui Spring to make tofu. Delicious, delicate and delicious, different from tofu in other places. It has gradually become one of the indispensable foods in the daily life of the military and civilians.
Yulin tofu can be eaten in a variety of ways, including braised tofu, fried tofu, fried tofu, steamed tofu and so on. In particular, fried bean curd is yellow in color, crispy in skin and tender in meat, and delicious in taste. It's really delicious, not greasy at the entrance, and never tired of eating for free. It is a top-grade tofu dish and a first-class famous dish for entertaining guests. Tofu banquet is deeply loved by Chinese and foreign gourmets.
◆ Fill with incense.
Na Xiang is a unique traditional food in Yulin, with a long history, exquisite materials and unique production. Its origin can be traced back to 1000 years ago in the Tang Dynasty. Today, the materials used in Yulin Na Xiang are in the same strain as those made in the Tang Dynasty, but they have been improved and improved. Compared with other fried foods, it is unique in that it is made of wine and flour, and other raw materials such as cooked lard are added. After complicated and exquisite processing, it is made into a blank cake, which is first soaked in oil, then fried with high fire, and then sprinkled with white sugar.
The aroma is rich, the color is oily white, the aroma is soft and the wine is rich. For hundreds of years, it has been a traditional flavor food in Yulin area. It is not only a good place for local banquets and gifts to relatives and friends, but also exported to many places abroad.
◆ Dingbian mutton
Mutton is also called mutton. This kind of flavor snack is the specialty of Dingbian people, which is famous in ancient and modern times.
There are two ways to make mutton: one is steaming, that is, chopping mutton with meat and blood into one-inch square pieces, adding clear oil to the pot for 70-80% maturity, and adding pepper noodles, shredded ginger, garlic slices and shredded onion. Stir-fry, put the meat into the fire for about 10 minute, when the meat turns white, add the batter, and then put it in the pot for two or three minutes. 2. Stewing method: Put the meat in an oil pan cooked to 70-80% maturity and cook for 10 minutes or more. When the meat is white, add the batter and cook until the water in the meat disappears, then add warm water and salt, stew for about 1 hour, and add a little monosodium glutamate, shredded onion and coriander.
◆ Hand-grabbed mutton
Dingbian is close to Inner Mongolia. Influenced by Mongolian customs, there is also the habit of eating mutton by hand. Grasping mutton by hand means cutting mutton into large pieces according to personal needs, marking it and stewing it in a pot ... >>