Hello everyone, I am Wu Jian. In the previous section, we shared how to make Dongting crispy fish and how to prepare the sweet and sour flavor. So next we are going to share 7 family versions of cold dishes, which are perfect for eating with beer in the summer.

Five-spice smoked fish

The main ingredient is 1000 grams of grass carp.

15g seasoning salt, 1g MSG, 30g cooking wine, 25g sesame oil, 20g green onions, 20g ginger slices, 1500g cooked vegetable oil (approximately 200g consumption), pepper, aniseed, A little each of cinnamon, cloves, caoguo, sanshen, and fennel, and 30 grams of white sugar.

Preparation method ① Cut the fish fillets into 1.4 cm thick pieces with a diagonal knife, place them in a container, add cooking wine, green onions, ginger and salt, stir evenly and marinate for 30 minutes. ②Put the clean pot on the fire, add vegetable oil and heat it until it is 70% hot. Add the fish pieces in batches, fry until golden brown, take it out, and pour away the frying oil. ③Put the base oil in another pot, stir-fry the green onion and ginger until the aroma is released, add water, pepper, aniseed, cinnamon, cloves, senna and fennel, bring to a boil and simmer over low heat for 10 minutes until the aroma comes out. Remove the residue from the pot, add salt, cooking wine, and sugar, pour in the fried fish pieces, and reduce the juice over medium heat. During this period, keep turning the wok, and use a spoon to scoop up the sauce in the pot and pour it on the fish pieces. , so that the fish pieces are evenly flavored. ④ When the juice is about to dry up, add MSG and sesame oil until the oil is dry. Remove the pot from the heat, put the fish pieces into a tray, wait for them to cool and then put them on a plate.

Features salty and delicious taste.

Tomato fish sticks

Ingredients: 1 mandarin fish

Ingredients: 50 grams of shredded carrots and 50 grams of chopped onions. Seasoning: 100 grams of tomato sauce, 50 grams of sugar, 15 grams of vinegar, 15 grams of cooking wine, 5 grams of refined salt, 150 grams of starch, 10 grams of sesame oil, and 750 grams of peanut oil (approximately 150 grams consumed).

Preparation method ① Scrape the scales, open the chest, remove the gills and internal organs of the mandarin fish, wash them, split them from the spine and remove the big bones, peel the pieces, cut them into 5 cm long strips, and season with refined salt. , marinate in cooking wine for 20 minutes, then use wet starch to homogenize. ② Dip the battered fish sticks in dry starch and fry them in 50% hot oil until golden brown, then fry them in hot oil once and take them out. ③Put the oil into a clean pot and heat it up. Add shredded carrots and chopped onions and stir-fry until fragrant. Add tomato paste, sugar, refined salt and vinegar. Add the fish sticks and stir evenly. Simmer for a while and remove from the pot. Pour in sesame oil and let cool.

Features: The fish strips are red in color, charred on the outside and tender on the inside, sweet and sour.

Shredded chicken and enoki mushrooms

The main ingredients are 500 grams of chicken breast and 150 grams of enoki mushrooms. Ingredients: 25 grams of cucumber shreds.

10g seasoning salt, 5g MSG, 5g pepper, 500g peanut oil (approximately 150g consumption), 10g vinegar, 15g pepper oil, 5g cooking wine, 50g corn starch, eggs Clear 50 grams.

Preparation method ① Wash the chicken breast and cut it into curtain sticks, slurry it with cooking wine, salt, corn flour and egg white, put it into 50% hot oil and blanch it in boiling water Blanch, take out and cool in water. ② Blanch the enoki mushrooms in boiling water and let cool, cut into 3 to 4 cm long sections, add oiled chicken shreds, salt, monosodium glutamate, pepper, vinegar, cooking wine, pepper oil, mix well and serve on a plate, with cucumber shreds on the side That’s it.

Features: smooth, tender, crispy, salty and fresh.

Five-Spice Elbow

The main ingredient is 500 grams of pork elbow.

Seasoning: 25 grams of soy sauce, 10 grams of cooking wine, appropriate amount of refined salt, 5 grams of sugar, 1500 grams of clear soup, 15 grams of meat ingredients (a little each of cinnamon, angelica, star anise, cardamom, and ginkgo), and 25 grams of oil. Production method ① Remove the bones from the elbow stick and tie it into a cylindrical shape with thin wire. ②Put the tied elbow sticks into a pot of boiling water, tighten them, take them out and set aside. Heat up another pot, add base oil and white sugar and fry until light red. Add clear soup, add soy sauce, cooking wine, meat salt, elbow stick, bring to a boil and simmer over low heat until mature.

Characteristics: ruddy color and strong five-flavor flavor.

Crystal Beef Tendon Flowers

The main ingredient is 500 grams of beef tendons.

Ingredients: 10g coriander

15g seasoning salt, a little MSG, 25g each green onion and ginger slices, 25g cooking wine, 200g chicken broth, 15g soy sauce, 15g vinegar , 10 grams of sesame oil.

Preparation method ① Wash the beef tendons, rinse them with boiling water, take them out and change the water, add onions, ginger and cooking wine, cook, take them out and let them cool, cut them into comb-backed knives, that is Beef tendon flower. ②Pour away the oil from the soup for boiling tendons, add chicken soup after boiling, add MSG and refined salt. ③Put the cut beef tendon flowers into a spoon, put coriander leaves on top, add chicken broth of the right taste, put it in the refrigerator, and freeze it into crystal shape. ④ Take out the crystal jelly, arrange it into a circle on the plate, mix it with soy sauce, vinegar and sesame oil and serve it with the vegetables. You can also mix it with other juices at will, such as mustard juice, garlic juice, etc.

Features: Clear and transparent, light and refreshing, and elastic.

Barbecued pork

The main ingredient is 1000 grams of pork butt tip.

25 grams of seasoning sesame oil, 50 grams of sugar, 25 grams of refined salt, 15 grams of cooking wine, 500 grams of peanut oil (approximately 50 grams consumed), 100 grams of green onions, 100 grams of ginger slices, and an appropriate amount of red yeast water.

Preparation method ① Peel and wash the pork, cut into pieces 10 cm long, 7 cm wide and 3.3 cm thick, cut with a straight-shaped knife and use salt, cooking wine, green onions and ginger slices. Marinate for about 4 hours. ② Heat the pot and add oil until it is 70% hot. Deep-fry the pork until it turns pink, take it out, remove the oil, soak it in boiling water, and wash it with clean water. ③Put water into the pot, add pork, green onion segments, ginger slices, cooking wine, sugar, and salt. Bring to a boil over high heat, then reduce to low heat. Cook until cooked, then reduce to high heat to reduce the juice. Pour in appropriate amount of red yeast water. Pour in sesame oil and slice into pieces when serving.

Characteristics: Pink color, sweet, fresh, salty taste, oily but not greasy.

Multi-flavored watermelon rind

The main ingredient is 3000 grams of watermelon rind.

Accessories: appropriate amounts of sesame oil, sugar, rice vinegar, rice wine, soy sauce, salt, garlic, ginger, green onion, red pepper, and Sichuan peppercorns.

Preparation method ① Remove the green skin and flesh of the watermelon rind and cut into thin strips; mix well with salt and marinate for 30 minutes, then rinse with cold boiled water, drain the water and put it into a basin for later use. Cut the ginger, garlic, and red pepper into thin strips, and cut the green onions into sections. ②Put the wok on the fire, pour in sesame oil, and when it smokes, add the peppercorns and green onions, fry them until the aroma comes out, take out the peppercorns and green onions, then add the red peppers into the pot, and stir-fry the shredded garlic and ginger. After stir-frying, add rice wine, soy sauce, and sugar. Bring to a boil, add rice vinegar, and stir-fry evenly to form a flavorful sauce. ③ Pour the sauce in the pot over the watermelon rind, mix well and serve.

The key seasonings can be increased or decreased according to personal taste, but MSG must not be added, otherwise the original umami flavor will be lost.

Characteristics: Crisp, tender, refreshing, and rich in flavor.

That’s it for this section. I share food-related knowledge here every day. I hope everyone can have a pleasant exchange. Thank you.