Ingredients: 500 grams of pork rump. 50g of garlic, 50g of superior soy sauce, 2g of red oil 10g, 2g of salt, 50g of cold soup, 3g of brown sugar 10g, 3g of spices and 3g of monosodium glutamate1g..
Teach you how to make white meat with garlic paste. How to make garlic and white meat delicious? Wash the pork, cook it in a soup pot, soak it in the original soup until it is warm, take it out and drain it, and put it in a dish about 10 cm long and 5 cm wide. Mash garlic, add salt and cold soup to make a thin paste, and make garlic paste. Add brown sugar and spices to the first-class soy sauce, cook it on low heat until it becomes thick, and add monosodium glutamate to make the replicated soy sauce. Mix mashed garlic, duplicated soy sauce and red oil into a sauce and pour it on the sliced meat.
Watch the video of garlic paste and white meat online:
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The method of cold kelp silk was introduced in detail.
Dishes and efficacy: refreshing cold dishes
Material for making cold kelp silk: Ingredients: kelp 300g, minced garlic, sesame oil, vinegar, monosodium glutamate, etc.
Characteristics of cool kelp: kelp is a kind of marine vegetable, containing iodine, alginic acid and mannitol, which can prevent and treat goiter, cretinism, rickets and rickets. Modern pharmacological research shows that eating kelp can increase the activity of mononuclear macrophages and enhance the immunity and radiation resistance of the body. Teach you how to make cold kelp, and how to make cold kelp delicious 1. Wash kelp, cut into filaments, cook for half an hour, take it out and let it cool. 2. After cooling, add garlic, sesame oil, vinegar, monosodium glutamate and other seasonings, and mix well to serve. (No need to add salt)
Watch the video of cold kelp silk online;
Look at the address of 1. The practice of cold spinach introduces the cuisine and its function in detail: the production materials of fresh cold spinach: main ingredients: 750 grams of fresh spinach, refined salt, monosodium glutamate, shredded onion, shredded ginger, pepper oil and sesame oil. Teach you how to cook cold spinach, and how to cook cold spinach is delicious. Rinse with water to remove sediment, and take out the water control. 2. Put water in the pot, bring to a boil, add spinach and stir-fry until soft, remove it and put it in cold water, squeeze out the water, and put salt, monosodium glutamate and shredded onion into a bowl and mix well. 3. Wash the pot, add a little sesame oil, heat it to 50% to 60% on low heat, and add pepper to stir fry. Take out the pepper, pour the pepper oil on the spinach in the bowl, cover it with a plate, uncover it for a while and put it on the plate.
Detailed explanation of cold mixing Flammulina velutipes
Dishes and efficacy: refreshing cold dishes
Production materials of cold-mixed Flammulina velutipes: main ingredients: Flammulina velutipes, yellow pepper, onion, garlic, soy sauce, balsamic vinegar, sesame oil and honey (sugar).
Teach you how to cook cold Flammulina velutipes. How to make the cold-mixed Flammulina velutipes delicious? 1. Boil the water, first add the Flammulina velutipes and shredded yellow pepper, and blanch for 30 seconds. Finally, add shredded onion and mix well. Take it out. 2. Soak the fished 1 material in ice water for half a minute; 3. Fully mix 1.5 teaspoon of soy sauce, 1 teaspoon of balsamic vinegar, half teaspoon of honey (sugar) and garlic into a wet material, take out the two materials, gently squeeze out the water, and then put them into it and mix well; 4. Drop a few drops of sesame oil before serving. The key to making cold-mixed Flammulina velutipes: 1. Flammulina velutipes is very delicate, so it's best not to blanch it in water for more than 30 seconds, otherwise it will taste too old and will plug your teeth when chewing; 2. Soaking the scalded Flammulina velutipes in ice water is not only to quickly cool down, but also to keep the scalded vegetables with the best taste and color; 3. The scalded Flammulina velutipes should be squeezed out gently to prevent the food from overflowing too much after serving, which will affect the taste and beauty; 4. It is best to mix with food. If it is left for a long time, Flammulina velutipes will absorb the color of the sauce, and the color is not good-looking; 5. If you are afraid of garlic, you can heat a little sesame oil and pour it into garlic, so that garlic will not be too irritating and spicy; 6. If it is spicy, you can add a little spicy oil, which will naturally taste better. The practice of sweet and sour lotus root slices introduces the cuisine and its effect in detail: refreshing cold dishes
Production materials of sweet and sour lotus root slices: main ingredients: lotus root 250g, sugar 50g and vinegar 20g. Sweet and sour lotus root slices are characterized by sweet and sour taste, crisp and tender, and white color. Teach you to make sweet and sour lotus root slices. How to make sweet and sour lotus root slices delicious? 1. Peel the lotus root, wash it, cut it from the middle, cut it into semicircular pieces with a thickness of about 0.2 cm, and put it in clean water. 2. Boil a pot of water, add lotus root slices, blanch them thoroughly, remove them, cool them in cold water, filter out the water and put them in a plate. 3. Put the sugar and vinegar into the lotus root slices and stir well to serve. Tips
This dish can also be eaten as a hot dish. After the lotus root is scalded, it need not be too cold. Put sugar and vinegar into a pot, add a small amount of water, then add (0.2g) salt and (2g) starch, then add lotus root slices, stir them evenly, and hang the juice evenly on them. The practice of tiger dishes introduces the cuisine and its function in detail: refreshing cold dishes
Production materials of tiger dish: main ingredients: pepper, onion and tomato. Vinegar, soy sauce, Chili oil, monosodium glutamate. Tiger cuisine features: a dish of eating meat and grabbing rice in Xinjiang. Recommend it to friends who like to eat meat and drink! Teach you how to cook tiger dishes. The practice of tiger dishes is to cut raw peppers, onions and tomatoes, and pour vinegar, soy sauce, Chili oil and monosodium glutamate. The practice of Sprite Bitter Melon introduces the cuisines and their functions in detail: the home-cooked recipes are refreshing, and the cold dishes and private kitchens are heat-clearing and detoxicating recipes.
Sprite bitter gourd production material: main ingredient: bitter gourd.
Seasoning: Lycium barbarum, Sprite, orange juice and honey teach you how to make Sprite Bitter Melon. How to make Sprite Bitter Melon is delicious:
1. Wash bitter gourd, cut it in half, scrape off the pulp with an iron spoon, and try to scrape it clean if you are afraid of bitterness.
2. Wash bitter gourd with flowing water (this step is also to remove bitterness), and then soak it in cold boiled water.
3. Pour a can of Sprite into a container, add a handful of Lycium barbarum, then take the bitter gourd out of cold boiled water, drain it and soak it in Sprite for at least one night.
4. When eating, take out the bitter gourd, mix it with a little orange juice and honey, and eat it. Tip: Another way to remove the bitter taste of bitter gourd is to put salt in it for a while and then wash it off. Don't bother if you like bitterness, hehe. ...
Tips-Health Tips:
Eating this in summer can clear away heat and fire. Cut delicious raw peppers, onions and tomatoes, and pour vinegar, soy sauce, Chili oil and monosodium glutamate on them. The practice of Babao cucumber introduces the cuisine and its function in detail: refreshing cold dishes
Ingredients: 500g cucumber, 0/50g carrot and 0/50g green pepper.
Seasoning: 25g of cooked sesame seeds, 50g of cooked peanuts, monosodium glutamate 15g, 75g of refined salt, 35g of dried Chili powder, 20g of Chili oil and appropriate amount of ginger and garlic sauce. The characteristics of Babao cucumber: colorful, salty and spicy. Teach you how to cook eight-treasure cucumber, and how to cook eight-treasure cucumber is delicious. Wash cucumber, carrot and green pepper and cut into small cubes. Then put it in the same container, sprinkle with salt and mix well. Marinate for 3 hours, remove and drain, and put in a large bowl for later use. Finally, put all the seasonings together and stir well. After 2 hours, you can eat old vinegar peanuts. A detailed introduction of dishes and their functions: refreshing cold dishes.
Production materials of old vinegar peanuts: main ingredients: 200 grams of small peanuts, 80 grams of Zhenjiang balsamic vinegar, 60 grams of sugar and a little coriander salt. Characteristics of aged vinegar peanuts: the wisdom of ancestors always makes everything so coordinated-doing it for nothing, thinking about the smell of fried peanuts, afraid of getting angry, soaking in authentic Zhenjiang aged vinegar; The taste is too single and the color is a bit inferior. Sprinkle a handful of coriander. When the taste of a dish is more than just the taste, it can last longer. Teach you how to make old vinegar peanuts. How to cook old vinegar peanuts to taste good? 1. Put oil in the pot. When the oil is hot, turn down the heat and add the small particles. 2. Mix chopped coriander into peanuts. 3. Mix sugar, balsamic vinegar and salt into juice and pour it on peanuts. Braised beef tendon introduces the cuisine and its function in detail: refreshing cold dishes.
Braised beef tendon production materials: main ingredients: beef tendon meat, marinade to teach you how to make braised beef tendon. How to make braised beef tendon delicious? Open a pot of universal marinade (that is, everything can be pickled), spices, ingredients and seasonings. Almost all of them put a little: clear water+soy sauce+1 tablespoon soy sauce+oyster sauce+rock sugar+ginger+garlic+cinnamon+tsaoko+dried tangerine peel+fennel+cumin+clove+star anise+pepper+dried pepper+licorice+fragrant leaves+ginger+hawthorn+cardamom+thyme+. Because the seasonings and spices used are different, the dosage is different, and the pot-stewed taste of each family may be different. The taste of brine should conform to one's own taste and be properly adjusted to one's liking. Filter the cooled brine juice, take out all the medicinal materials, put them into small cloth bags, boil the brine, skim off the oil on the floating surface, carefully wipe the surrounding oil with clean kitchen paper, and add rose wine or cooking wine to get the brine. A few tendons, add water in a small pot, add ginger, onion and cooking wine, add tendons, and cook for about 2-3 minutes. When the tendons contract, boil bleeding water, rinse the tendons, put them in salt water, cook them first, then turn to low heat for about 30-40 minutes, turn off the fire and soak them in salt water for half a day or a day. A pot of marinade can be used continuously. Add seasonings according to the pickled materials and quantity. The older the marinade, the better it tastes. Braised tripe, eggs, tofu, fat sausage and other heavy-flavored ingredients should be marinated separately, so as not to spoil the taste of the whole pot of brine.
Don't cover the brine when boiling, boiling and dipping. The color of the brine will darken, and it is difficult to detect that the brine has rolled over to extinguish the fire.
Don't cover the salt water immediately when it is boiled to cool, so as not to cover it with cold water, which will lead to the deterioration of the salt water. The method of burning pepper with preserved eggs was introduced in detail. Dishes and their effects: refreshing cold dishes
Baked Chili preserved egg making materials: main ingredients: green pepper, red pepper, chicken essence, salt, sesame oil and vinegar. Preserved eggs teach you how to make preserved eggs with roasted peppers. How to make preserved eggs with roasted peppers delicious? Wash a red pepper and put it directly on the stove fire, and that's it ~ it's strange that the flame didn't come out and actually started to catch fire.
After a minute or two, the pepper skin will turn black and become like this.
When all the peppers are black and soft, put them into a pot of tap water prepared in advance (put one in the pot and soak it).
Wash off the black skin on it (the skin will fall off when I rub it with my hand), I washed three pots of water:), and finally looked at it with cold boiled water. This is pepper with dead skin removed:)
Tear the pepper into small strips by hand, add chicken essence, salt, sesame oil, vinegar and a little garlic and mix well (I haven't started mixing yet for the convenience of my sisters)
Finally, cut the preserved eggs and put mixed roasted peppers in the middle to eat.
The method of pickled chicken feet was introduced in detail.
Dishes and efficacy: refreshing cold dishes
Material for making chicken feet with pickled peppers: Ingredients: chicken feet, pepper, salt (preferably special pickled pepper and salt, it doesn't matter if you don't have it, you can use ordinary salt), star anise, cinnamon, a little sugar and a little white wine.
Teach you how to make chicken feet with pickled peppers, and how to make chicken feet with pickled peppers is delicious
1, a can of pickle water
2. A bottle of wild pepper
3. Cook the chicken feet and let them cool (don't forget to cut them off before cooking). Mix the above three points together, put them in a special pickle jar and seal them for a week.
Here is a special description of this pickle water: put boiled water, pepper, salt (preferably special pickle salt, of course, it doesn't matter if there is no salt, you can use ordinary salt), star anise, cinnamon, a little sugar and a little white wine into the pickle jar.
Detailed explanation of the practice of hemp fiber cucumber
Dishes and efficacy: refreshing cold dishes
Production materials of coconut shell cucumber: main ingredients: cucumber 1 root, shredded pepper, white sesame, sesame oil, balsamic vinegar, sugar and salt.
Teach you how to cook coconut cucumber. How to make coconut shell cucumber delicious? First, shred the pepper and soak it in cold water. Then wash the cucumber and cut it in the same direction with an oblique knife from one end. Don't cut it off. Then turn the whole cucumber over 180 degrees, and then cut it diagonally in the same way. Take out the white sesame seeds, put them in a dry frying pan and bake them slowly with low fire, so that they can be fully cooled. Heat the oil in the pot with low fire, add pepper and shredded pepper in turn, take it out immediately after it changes color, and make sesame oil. Then add balsamic vinegar, sugar, salt and sesame oil to the hemp seed cucumber, stir well and put it in the refrigerator for pickling 1 hour. When eating, tear the cucumber into small pieces and sprinkle with white sesame seeds. Cutting method of coconut shell cucumber;
Put two chopsticks under the cucumber when you cut it. Moreover, I heard that it is better to master the strength and cut more evenly with the western knife. I searched for a western knife for a long time, but I couldn't find it. Use my big kitchen knife! By the way, try to buy cucumbers directly.
Cut one side of the cucumber with a straight knife first, because the chopsticks are below, so it's safe to cut, so don't worry about cutting it off.
After cutting one side, flip 180 degrees, and then cut the oblique knife.
Sprinkle some salt and marinate it. After about 20 minutes, pour out the salt water.
Detailed explanation of the method of skin lifting with shredded pork
Dishes and efficacy: refreshing cold dishes
Materials for making thin face with shredded pork: Ingredients: lean meat150g, onion150g, and water-borne fungus 30g. 30g of boiled egg skin, 30g of cucumber, 30g of seaweed, sesame vinegar 1 tablespoon, sesame oil, corn starch, soy sauce, garlic and sesame oil.
Teach you how to make shredded pork skin lift, and how to make shredded pork skin lift is delicious.
① Slice the pork first, and then cut it into silk along the grain. Shred the onion. Cut the stem of coriander into sections. Black fungus, cucumber and egg skin are all shredded. Mash garlic into mud. Add corn starch and salt into a bowl to make a thin paste.
(2) Mix the hemp juice with salt and clear water to make a thin paste, and mix it with soy sauce, vinegar, garlic paste and sesame oil to make a juice.
(3) Heat the oil pan, first add shredded pork and onion and stir fry, then add soy sauce, salt and coriander stalks and stir fry until cooked, then pour sesame oil on it and put it into the plate, which is called "Cinang".
(4) Boil the water in the pot, pour the raw flour paste into the fan, and pull it into vermicelli.
⑤ Cut the vermicelli into 5cm long strips, put them in another plate, put the shredded pork, fungus, cucumber and egg skin around in turn, and pour in sesame juice.
Detailed explanation of the manufacturing method of cold mixed silk yuba
Dishes and efficacy: refreshing cold dishes
Making materials of cool silk yuba: main ingredients: cool silk yuba and cucumber.
Seasoning: minced garlic, salt, vinegar, sesame oil, chicken essence and shredded onion.
Teach you how to make cool silk yuba, and how to make cool silk yuba is delicious: soak cool silk yuba in hot water, then let it cool, and control the moisture for later use; Shred cucumber and mix all the ingredients. Silk yuba is a kind of bean product, which tastes similar to yuba, but it is simpler and more delicious.
Detailed explanation of cold oil tofu practice
Dishes and efficacy: refreshing cold dishes
Cold tofu making materials: main ingredients: triangular tofu 100g garlic, 2 cloves coriander, 20g seasoning, a material: soy sauce 1 spoon.
Teach you how to make cold tofu, and how to make cold tofu is delicious. 1. Coriander leaves are picked, washed and cut into powder; Wash the oily tofu, cut it into small pieces, blanch it in boiling water, take it out and drain it, let it cool, put it on a plate, add coriander powder and put it in the refrigerator for later use. 2. Peel garlic, chop it, put it in a small bowl, add material A, mix well to make seasoning, and pour it on the tofu to serve. The practice of cold eggplant introduces the cuisine and its function in detail: refreshing cold dishes
Ingredients for making cold eggplant: Ingredients: eggplant, 2 strips of minced garlic, 2/3 tablespoons of pepper 1/3 tablespoons of nine-story tower, 2 tablespoons of soy sauce, 2 tablespoons of sugar 1 tablespoon of sesame oil 1 and 1/2 tablespoons teach you how to make cold eggplant and how to make it delicious (1). (3) Mix the seasoning well, then add all the ingredients and mix well, and serve after tasting. The method of celery rotten skin introduces the cuisine and its function in detail: refreshing cold dishes
Materials for making celery tofu: Ingredients: tofu, celery, salt, chicken essence, red oil and peanuts teach you how to make celery tofu, and how to make celery tofu is delicious. 1, put the salt and chicken essence in boiling water in advance to adjust the taste, throw the tofu into the blanching water, and then pick up the slices. Celery should be sliced first, then thrown in and blanched. 2, a tablespoon of red oil, pour in and mix well. I have "Laoganma" sauce, scoop out the red oil directly, or I'll cook it myself with dried Chili and pepper. 3, also added some spiced peanuts to taste together. The method of three-color spinach introduces the cuisine and its function in detail: refreshing cold dishes
Production materials of tricolor spinach: main ingredients: spinach 300g, 2 eggs, soaked vermicelli 100g, soaked dried seaweed 20g, vinegar 1 tablespoon, minced garlic 1 teaspoon, monosodium glutamate, salt and sesame oil. Teach you how to make three-color spinach, how to make three-color spinach delicious 1, beat eggs in a bowl, add a little salt and mix well. Put a little oil in the wok, heat the oil, pour the egg liquid into the wok, rotate the wok, spread the egg liquid in the wok, spread the egg skin like a pancake, peel it off after spreading it, fry the other side slightly, and take out the silk cut into 5cm for later use. 2. Cut the vermicelli soaked in boiling water into 10 cm long segments and put them in a large bowl for later use; Put the seaweed in the vermicelli bowl. 3. Select and clean the spinach, cut it into 5 cm long segments, put it in boiling water for a little scalding, take it out and immediately cool it with cold boiling water, then squeeze out the water and put it in a bowl filled with vermicelli for later use. 4. Put vinegar, salt, monosodium glutamate, sesame oil, minced garlic and shredded eggs into a bowl in turn, mix well and serve.