Cold salad is a dish made by adding red oil, soy sauce, garlic and other ingredients into the raw materials, and after preliminary processing and blanching. According to the classification of red oil, it can be generally divided into three categories: spicy, spicy and spiced.
Cold salad has a profound history and culture, which can be traced back to the Zhou Dynasty and the pre-Qin period. Every cold dish eats not only the food itself, but the seasoning is the soul. Seasonings such as sugar, sesame oil, vinegar, salt and Chili oil give each cold dish a different taste. Before eating, all kinds of ingredients and sauces are mixed together and stirred evenly, and the sour, spicy, sweet and hemp fragrance is distributed in the mouth, which can not only wake up the stomach, but also preserve health.
Shredded pork with vermicelli
Raw materials: pork (thin) three liang? Two mung bean vermicelli, cooking oil, five yuan of soy sauce, San Qian sesame oil, five cents of vinegar, two cents of mustard, five cents of salt water, one dollar? Sesame sauce is five yuan and monosodium glutamate is ten tablets.
Method: Wash the pork first, slice it and cut it into filaments; Soak the vermicelli until soft, cut it into shreds with a straight knife, cook it in a boiling water pot, take it out and put it in cold water, drain it, put it in a plate and stir it with chopsticks. Then put the wok on a high fire, pour in the oil and heat it, then stir-fry the shredded pork in the wok, add a dollar of soy sauce and add vermicelli until the meat color changes. Pour vinegar, sesame oil, mustard, salt water and monosodium glutamate into the juice, preferably sesame paste.
Features: Delicious and refreshing, accompanied by fine wine and delicacies.