The word "snacks we should eat" may have been invented by people in China. In ancient times, people usually didn't eat cold dishes. Only when drinking, they will match some cold dishes to neutralize the heat of drinking. At present, appetizers are not only cold dishes but also many other dishes, but cold dishes are the main appetizers. Appetizers have now become a very important food in our daily diet. Although every dish is simple, many men who love to drink can't do without them. Next, I would like to introduce some very popular appetizers to you and see if you like them!

Lengzhutou

Speaking of pig head, I think of an old war movie I watched when I was a child, but I can't remember which one. I only remember that in a pub, the joint secret code of the underground party was: "a dish of peanuts, two pigs' heads, and three pigs' heads were wasted."

Ingredients: pig's head 1, and appropriate amount of other seasonings;

manufacturing method

1. Wash the pig's head first, then float it in clear water for one hour, remove the blood and rinse it several times;

Crispy peanut

Ingredients: 500g of peanut kernel (raw), 40g of rapeseed oil, 2g of spiced powder, 0g of salt10g, and moderate amount of high-alcohol liquor.

1. Pick peanuts at one time, remove the dried peanuts, put the washed peanuts in a boiling water pot for about 1 min, quickly pick them up, drain the water and dry them);

2. Put the oil in the pan, heat it to 50%, then turn the heat down, put the peanuts in the oil pan, stir-fry them up and down with a colander, and take them out immediately when the water in the peanuts is completely dry and the skin is light golden yellow, and control the oil;

3. Pour the peanuts into high-alcohol liquor while they are hot, sprinkle with refined salt and spiced powder, mix well, put them in a bottle and seal them, and take them with food.

Beef seasoned with soy sauce

1, cut the whole bought fresh beef tendon into chunks of about 10 cm, soak it in cold water, and change the water several times to fully soak the bleeding water;

2. After that, use 6-8 cooking wine, 6-8 soy sauce (depending on personal taste, you can put more soy sauce if you like strong flavor), a few fragrant leaves, a bag of sauce meat seasoning bought in the supermarket, and a few slices of ginger, and soak them for more than an hour without water;

3. Finally, enlarge the fire to boil, simmer slowly with low fire, without pressure cooker, and the taste of slow stew is more fragrant;

4. Let it cool naturally after stewing, and then put it in the refrigerator for one night. Take out one slice at a time and eat it directly. That tastes much better. You can also eat it with your favorite dipping sauce, which will be more delicious;

Flavor chicken feet

Flavor chicken feet, that is, a drink, a meal or a snack. People who like to eat lobster sauce, stir-fry peppers to make lobster sauce fragrant, and then stir-fry chicken feet, fragrant.

Ingredients: 500g chicken feet, 30g lobster sauce, 5 red peppers, 5 green peppers, and 0/00g shallot/kloc.

1. Wash chicken feet, remove nails and chop small pieces; Boil water, add chicken feet, ginger, star anise and cooking wine; Taking out and soaking in ice water;

2. Wash lobster sauce, wash red pepper, green pepper and shallot and cut into sections;

3. Heat the pan, pour oil, add red pepper and green pepper, stir-fry for a while, add stir-fry lobster sauce, add chicken feet, ginger slices, chicken powder, pepper, cooking wine and soy sauce, add salt and chives, stir-fry and collect juice.

Salted edamame

Salted edamame is a traditional snack and an appetizer in Shanghai. Shanghai people will wash the edamame, choose a complete one and cut off both ends. After cooking, add some pepper and salt to make a very delicious appetizer.

Ingredients: edamame, salt, oil, dried pepper, prickly ash, fragrant leaves, onion ginger, fennel, star anise and cinnamon.

Production method:

1. Soak edamame in alkaline water for half an hour, then wash it with clear water and cut off the sharp ends for later use;

2. Take a wok, add water, add salt, add all the washed seasonings, then drop a few drops of oil and cook on the fire. After the water is boiled for 5 minutes, add the edamame. When the fire boils, cover it and simmer for 10 minutes, turn off the fire, soak it for cooling and put it in the refrigerator. After a few hours of tasting, you can eat cold and refreshing edamame when you take it out.

Spicy huajia

Clam meat is very delicious and is called "the freshest in the world". Even the shells of spicy fried clams should be licked clean. It is a perfect match when drinking beer;

Material: huajia1000g dried pepper10g.

1. Prepare 1000g of fresh flower buds, add a pot of boiling water, and soak the flower buds for 10 minutes for later use; This step is to open the shell of the flower shell. The blanched flower shell meat is older, while the boiled flower shell meat will be tender. When the flower nail is slightly opened, it can be fished out, and then a proper amount of water is added to clean the flower nail. If there is too much sediment, it is best to wash it several times;

2. Prepare 10g millet spicy dried pepper, cut into small pieces, add 4g green pepper and 20g garlic, cut into a small piece of ginger and 4 shallots, and cut into onion segments for later use;

3. Start cooking, heat the pan, add a proper amount of base oil, and the oil is heated to 60%. Add pepper and dried chili into the pan and stir-fry, then add fine Jiang Mo and minced garlic to stir-fry, add 4g oyster sauce and stir-fry, then put the flower shell into the pan, stir-fry evenly, and let the flower shell fully absorb the fragrance of the head, and then pour 3g cooking wine into the pan and stir-fry a few times. Stir-fry Zanthoxylum bungeanum 1g, sugar 1g and salt 2g together, melt the bottom material, add appropriate amount of water starch to thicken, thicken chopped green onion, add a little bright oil and stir-fry for a few times, and serve.

Older generations, do you still like these appetizers shared today?