Meat dishes alone are too greasy for the Spring Festival banquet. Prepare a few refreshing and appetizing cold dishes, which are more popular than meat, especially the following ones, which are very popular, so as to ensure that guests can boast while eating.

Self-made universal oil cooler

There are too many dishes at the Spring Festival banquet. Please prepare a bottle of cold oil for everyone first. All the cold dishes have been solved. As long as some dishes are particularly delicious, put more essence and jiaozi with stuffing when cooking.

Ingredients: vegetable oil 1 small bowl, 2 slices of ginger, 2 slices of onion, half a tablespoon of pepper, 3 aniseed, 4 cloves of garlic, and cumin 1 tablespoon.

Practice: put all the materials except cumin into the oil pan and simmer. When onions and garlic turn Huang Shi, add cumin. Turn off the fire when the cumin is fragrant. After cooling, put it in a glass bottle and store it at room temperature. 1 month is not bad.

The first crispy mung bean sprouts and celery leaves

Prepare ingredients: celery leaves 1, mung bean sprouts 1. 4 tablespoons of self-cooling oil (the method has been described above), 1 tablespoon of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of Chili oil, 4 cloves of garlic, half a spoonful of salt and a little chicken powder.

Production process:

Step 1: Wash and soak celery leaves and mung bean sprouts respectively, and remove the bean skin of mung bean sprouts (celery leaves will recover after soaking in water).

Step 2: add water to the pot to boil, add a little salt and vegetable oil, add celery leaves to blanch, and blanch the mung bean sprouts after boiling.

Step 3: After boiling the pot again, take it out and put it in a cold water basin for cooling.

Step 4: Peel the garlic, pat it flat, and chop the minced garlic.

Step 5: Take out bean sprouts and celery leaves, put them in a small pot, add homemade cold oil, minced garlic, salt, soy sauce and rice vinegar, and add Chili oil and mix well to serve.

The second course is cold spinach with nuts.

Ingredients: spinach 300g, 1 a handful of spicy peanuts, garlic 5 petals, appropriate amount of salt, 2 tablespoons of soy sauce, rice vinegar 1 tablespoon, 2 tablespoons of self-cooling oil, and a little chicken powder.

Production process:

Step 1: Wash the spinach. The roots of spinach can actually be preserved and are the most nutritious. Peanuts I use ready-made spicy peanuts, if not, stir-fry the original flavor.

Step 2: Boil the pot with water, add 2 drops of vegetable oil and a little salt, blanch the spinach, take out the blanched spinach and put it in a cold water basin for cooling, peel the garlic, pat it flat and chop it into minced garlic for later use.

Step 3: Take the spinach out, put it in water, cut it into pieces, put it in a pot, add peanuts, minced garlic, cold oil, salt, soy sauce, rice vinegar and chicken powder, and stir well to serve.

Ma Bao has some suggestions:

Point 1 spinach root can keep more nutrition.

Point 2 blanch spinach and remove oxalic acid, so as not to affect the absorption of calcium.

The light soy sauce in point 3 seasoning refers to light soy sauce. Never use ordinary soy sauce. Ordinary soy sauce is salty and heavy in color, while light soy sauce is delicious and light in color. It's especially delicious with cold dishes.

No.3 Flammulina velutipes Cold Cabbage

Ingredients: Flammulina velutipes 270g, Chinese cabbage 180g, 3 cloves of minced garlic, self-refrigerating oil, 2 tablespoons of soy sauce, rice vinegar 1 tablespoon, Redmi pepper 1, half a spoonful of salt and a little chicken powder.

Production process:

Step 1: cut off the root of Flammulina velutipes, put it in a basin and soak it in water to wash it; Shredding Chinese cabbage, soaking in water, and washing; Flatten garlic, and chopping; Redmi jiao qie quan

Step 2: add water to the pot, add a little vegetable oil and salt after boiling, blanch the cabbage and Flammulina velutipes, take them out after boiling again, and soak them in a cold water basin.

Step 3: omit the water from Flammulina velutipes and Chinese cabbage, and put them into the pot. Cut the rice and pepper together and put them into the pot. Add cold oil, minced garlic, soy sauce, rice vinegar, chicken powder and salt, and stir them evenly in the pot to serve.

Ma Bao tip:

1 This dish is slightly spicy. If you like spicy food, you can add some Chili oil.

When cooking, put some salt into the bottom flavor and add some oil to brighten the color.

Dip pork heart in sauce for the fourth time

Prepare main ingredients: 1 fresh pork heart.

Ingredients: 2 sections of green onion, 1 large piece of ginger, 2 star anise, a pinch of pepper, 2 tablespoons of cooking wine.

The formula of dipping juice: minced garlic, rice vinegar, soy sauce, a few drops of sesame oil, and a little minced coriander (spicy with Chili oil).

Exercise:

The first step: open the pig heart, wash away the congestion inside, soak the blood and remove it for later use, and change the water halfway. This step should be done well, it tastes delicious and has no peculiar smell.

Step 2: put cold water in the pot, add onion, ginger, pepper, star anise, cooking wine and salt, turn to low heat for 30 minutes, then turn off the fire, let the pig heart cool thoroughly and slice.

Step 3: Slice the pig's heart and dip it in the juice.

The fifth method of frying shredded tofu

Ingredients: 300g shredded bean curd, shredded onion 18g, 2 red peppers, cucumber 1 root, half a tablespoon of salt, 3 tablespoons of rice vinegar, soy sauce 1 tablespoon, a little monosodium glutamate, two drops of litsea cubeba oil and half a tablespoon of vegetable oil.

Production process:

Step 1: Wash and shred the cucumber and put it in the pot (shredded cucumber can be added or subtracted according to personal preference).

Step 2: Slice the shredded tofu and share a pot with the shredded cucumber.

Step 3: shred the onion and put it on the shredded tofu, and shred the red pepper on the onion.

Step 4: Add salt and monosodium glutamate (beside the shredded tofu, don't let the oil pour directly on monosodium glutamate, or add it later. This shredded bean curd is a little salty. Please taste the salty degree of shredded tofu before adding salt.

Step 5: Add rice vinegar and soy sauce.

Step 6: Pour the vegetable oil into the pot, add two drops of Litsea cubeba oil, never too much, just add a little essence (omitted if not).

Step 7: When the oil temperature rises, pour it on shredded onion and pepper to stimulate the fragrance, then mix well and serve.

I have a large amount of ingredients, two large plates, and few people reduce their operations.

Cold tender rape No.6

Ingredients: 230g of rape, self-refrigerating oil 1 spoon, 3 cloves of minced garlic, half a spoonful of soy sauce, half a spoonful of rice vinegar and proper amount of salt.

Production process:

The first step is that the tender the rape, the more delicious it is. Wash the rapeseed and control the water for later use.

Step 2: add water to the boiling pot, add a little salt and vegetable oil after boiling, and add rapeseed blanching (add oil and salt blanching until the bottom taste is beautiful)

Step 3, put it in a cold water basin to cool, then take it out and hold it a little (don't hold it too dry, it tastes bad)

Step 4, put it into a pot, add a spoonful of cooking oil, add minced garlic, add raw vinegar and rice vinegar and mix well. If you like spicy food, you can also add some Chili oil. If you don't mind, you can put some chicken powder. Tastes more delicious.

No.7 preserved egg mixed with tofu

Ingredients: lactone tofu 1 box, preserved eggs 1 piece, 7 shallots, half a spoonful of salt, 2 spoonfuls of sesame oil, and a little chicken powder.

Production process:

Step 1: Chop the shallots into chopped green onions.

Step 2: Peel the preserved eggs, rinse them with clear water and cut them into small pieces with a kitchen knife to avoid sticking the knife.

Step 3: Take the tofu skillfully: draw a circle on the skin of the tofu box with a small sharp knife, buckle it on the plate, cut a small mouth in the corner with scissors, buckle it quickly, and the tofu will be completely unpacked.

Step 4: Add chopped shallots and preserved eggs, sprinkle with salt and sesame oil, and put some chicken powder before serving. Poke with a spoon when eating, and stir well.

No.8 pig head mixed with cucumber

Ingredients: 280g cooked pig's head, half cucumber, coriander 1 petal, 3 tablespoons soy sauce, 5 tablespoons rice vinegar 1 tablespoon Chili oil1tablespoon, 0.4 tablespoons salt, 4 cloves garlic, a little chicken powder, a little white sesame seeds and a little pepper oil.

Production process:

Step 1: Prepare the ingredients. Wash cucumber and coriander separately.

Step 2: Slice the pork head, which is slightly thicker and more tasty; Cucumber cutting hob block; Cut coriander into small pieces.

Step 3: Put pig's head, cucumber and coriander into the pot, and add soy sauce, rice vinegar, Chili oil, salt, garlic powder, chicken powder, white sesame and pepper oil.

Step 4: stir the pot evenly and serve. It's appetizing and fragrant.

The ninth appetizing Chinese cabbage leaves mixed with celery

Ingredients: celery leaves 1 small pot, appropriate amount of cabbage leaves, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 2 tablespoons of cold seasoning oil, 1 tablespoon of Chili oil, appropriate amount of salt and a little chicken powder.

Production process:

Step 1: Wash celery leaves with clear water and cut cabbage leaves into thick shreds.

Step 2: Boil boiling water in a small pot, add a few drops of vegetable oil and a little salt, add celery leaves, and blanch until soft and rotten according to personal taste.

Step 3: put the fish in a cold water basin to cool. Take out the water, not too dry, and cut it into sections.

Step 4: Put the leaves of Chinese cabbage and celery into a small pot, add 2 tablespoons of light soy sauce, 1 tablespoon of rice vinegar, 2 tablespoons of cold seasoning oil, 1 tablespoon of Chili oil, appropriate amount of salt and a little chicken powder, and mix well to serve.

Ma Bao tip:

1 Chinese cabbage leaves are wet and brittle when soaked in water. Chinese cabbage can be eaten raw, there is no need to blanch it.

Celery is added to Chinese cabbage to increase appetite, which is very delicious.

The amount of Chili oil can be increased or decreased at will according to everyone's preference.

10 fried appetizing shredded potatoes

Ingredients: potato 1 piece, cucumber 1 root, appropriate amount of coriander, 2 dried small red peppers, half bowl of vegetable oil, 5 cloves of garlic, white.

A little vinegar, a little rice vinegar, a little soy sauce, a little chicken powder, a little monosodium glutamate and a proper amount of salt.

Production process:

Step 1: Cut the little red pepper into thick shreds with scissors. When the oil is hot in the pot, add shredded pepper and pepper seeds (don't throw away the pepper seeds, half of the fragrance comes from inside).

Step 2: Turn on a small fire. Turn off the heat when the pepper turns black. Pour the pepper and pepper seeds with oil into a bowl and cool them for later use (this bowl of oil is the key to this dish).

Step 3: Slice the potatoes (the finer the potatoes, the more delicious they are), wash them in a cold water basin, soak them and put more water.

Step 3: After the water in the pot is boiled, put the fish in the shredded potatoes, boil it with high fire and blanch it. Turn off the fire immediately, take it out and put it in a cold water basin for cooling.

Step 4: Shred the cucumber (the cucumber shreds are slightly thick, so the taste is crisp enough), cut the coriander into sections, and chop the garlic into minced garlic (minced garlic is the key to taste improvement, and the amount is large).

Step 5: Put shredded cucumber, coriander and minced garlic into the pot, take out shredded potato, add a little water into the pot, pour in half a bowl of Chili oil just made, add chicken powder, monosodium glutamate, white vinegar, rice vinegar, a little soy sauce and salt and mix well (white vinegar and rice vinegar have different tastes, so it is not recommended to omit them).

Ma Bao tip:

1 This ingredient is the amount of two plates.

That half bowl of Chili oil is the most important thing here.

The amount of minced garlic should be large enough to improve the taste.

It is not recommended to omit white vinegar. Although only a little is added, it tastes different.

1 1 cold tomato strips

Ingredients: green eggplant 1 (large), 3 cloves of garlic, soy sauce 1 tablespoon, rice vinegar 1 tablespoon, appropriate amount of salt, Chili oil 1 tablespoon, 3 tablespoons of self-cooling oil and 2 parsley.

Production process:

Step 1: Wash the eggplant, remove the pedicle and prepare the cold oil (the tips at the end of the article include the method of cold oil, which is also written in the previous article, or you can look back)

Step 2: Draw a cross knife on the eggplant, then tear it into 8 pieces and code it on the drawer of the rice cooker.

Step 3: Add two small bowls of boiling water to the rice cooker and steam the eggplant for about 10 minutes (or steam it in a steamer).

Step 5: Stick it with chopsticks. You can take it out and cool it right away.

Step 6: let it cool, tear it into strips, slightly fill it with water and put it in a small pot.

Step 7: wash coriander and cut it into small pieces, and chop garlic into minced garlic.

Step 8: Put coriander segments and minced garlic into a small bowl filled with tomato strips, then add cold oil, rice vinegar, soy sauce, salt and Chili oil, and mix well to serve! Appetizing, refreshing, very delicious.

Mix peanuts for the twelfth time

Prepare ingredients:

Ingredients for boiled peanuts (plain peanuts, 4 sections of green onions, 2 slices of ginger, 2 tablespoons of thirteen spices, and appropriate amount of salt)

Ingredients for mixing peanuts: one celery, one carrot, half a tablespoon of rice vinegar, half a tablespoon of sesame oil, 2 tablespoons of boiled peanut stock, half a tablespoon of monosodium glutamate, and appropriate amount of salt.

Production process:

Step 1: Wash a plate of raw peanuts, pour it into a small boiling pot, add water without ingredients, cover and soak for 20 minutes.

Step 2: add two spoonfuls of onion, ginger, salt and thirteen spices to the small pot (thirteen spices are the key to taste improvement, and the amount cannot be omitted)

Step 3: Cover the pot and cook for 10 minutes, then turn to low heat and cook for 20 minutes. Turn off the fire and soak it to taste better.

Step 4: Take out the peanuts for later use.

Step 5: Cut celery into small pieces, dice carrots, add a little vegetable oil and salt after boiling in the pot, add diced water, and take out cold water immediately after boiling again.

Step 6: Pour purified water into a small pot filled with peanuts, and add 2 spoonfuls of rice vinegar, sesame oil, monosodium glutamate and the original soup of boiled peanuts. You can add or subtract salt according to your personal needs, stir the pot evenly, and then put it on the plate.

Ma Bao tip:

1 Thirteen kinds of spices added in the pot are the key to improve the taste of this peanut, and the dosage cannot be reduced. It is also important to soak in the pot after cooking.

2 peanuts mixed with a little original soup, especially to enhance the taste.

Blanching vegetables with salt gives food a bottom taste, and oiling makes the surface of food bright.