Seasoning: red oil, coriander, pine nuts, garlic, balsamic vinegar, pepper, Shaoxing wine, salt, sugar, chicken powder, sesame oil and a little mustard oil.
Exercise:
1. Wash the bought blinds and cut them into silk.
2, minced garlic, chopped parsley.
3. After the water in the pot is slightly boiled, quickly put it into the louver, pour it into Shao wine to remove the fishy smell, and then remove it.
4. Soak the blanched beef louvers in cold water prepared in advance (such beef louvers can be crisp, elastic and have a good taste).
5. Soak for 10 minute, take out the beef venetian blinds, and control the moisture. Pour in red oil, minced garlic, pine nuts, minced coriander, balsamic vinegar, pepper, salt, white sugar, chicken powder, sesame oil and a little mustard oil.
6. Stir the seasoning and shutter evenly, and serve. In summer, when I have the least appetite, I eat cold noodles. Strangely, I have no appetite, but my desire for wine has greatly increased. The side dishes with wine should be exquisite and refreshing. The red oil louver tastes not only crisp, but also spicy, which I dare not approach. The faint taste of balsamic vinegar and mustard, combined with the slight spicy cold beer, is definitely the best match for cucumber with bean paste (vegetarian dish-a cool summer appetizer). Material: persimmon pepper 1.
Exercise:
1. Wash persimmon pepper, remove seeds and cut into small pieces; 2. Wash the cucumber and pat it with the back of the knife. Be sure to take a picture. The cut piece tastes bad; Put chopped persimmon pepper and cucumber slices into a large bowl; 3. Take a section of onion about 2cm long, cut it into chopped green onion and sprinkle it in a bowl. 4. Mix all the ingredients with about 1 5g of soy sauce, that is,1tablespoon is usually used for eating. The practice of tiger dishes (vegetarian dishes-appetizing cold dishes in summer) Ingredients: a handful of coriander, about100g. One pepper, five black fungus, one cucumber, half onion, minced garlic 1 teaspoon, chopped pepper 1 teaspoon.
Seasoning: soy sauce, vinegar, sesame oil, sugar =1:1:kloc-0/:1,salt 1/4 tsp.
Exercise:
1. Remove the roots of coriander, wash it, and soak it in purified water with a little salt 10 minute; Cleaning green pepper, removing seeds, cutting into filaments, and soaking in salt and pure water; Wash and shred cucumber, and shred onion and fungus.
2. Take out coriander and green pepper, drain water, add other raw materials and all seasonings, and mix well. Intimate suggestion:
1, you must pay attention to hygiene in summer cold salad. Therefore, it is suggested that coriander be slightly soaked in light salt water and sterilized.
2. If you can't eat spicy food at home, you can soak shredded peppers in light salt water like me, which can effectively alleviate the spicy taste.
After this cold dish is mixed, you can put it down a little before eating, and it tastes better.
4. This seasoning ratio happens to be my favorite, which is a little similar to the taste of Siberian tiger dish, sour and sweet. The practice of cooking edamame (vegetarian dish-appetizing cold dish in summer) 1. Wash the edamame thoroughly.
2. Trim both ends of edamame.
Step 3 soak in salt water for an hour (it's easier to taste)
4. Add star anise, ginger slices, fragrant leaves and salt to the water and boil.
5. Add the soaked edamame and cook for 4 minutes.
6. Turn off the fire and let it cool before eating green mango salad (mango can also be mixed with cold dishes) Ingredients: green mango, onion.
Accessories: shallots and peanuts.
Seasoning: fish sauce, apple vinegar (or lemon juice), sugar. Please note when selecting materials:
1. Mango must be hard. Hard mangoes peel and shred easily. If the mango is ripe, it will taste very sweet, so this salad is not suitable.
2. Rain dew is bought in foreign trade supermarket, which is suitable for cooking Vietnamese, Thai and Indonesian dishes. It is very fresh and salty. There is no need to put salt after seasoning. Exercise:
1. Peel, core and shred mango.
2. shred onions.
3. Pour in a spoonful of fish sauce and half a spoonful of apple vinegar to taste. You can use lemon juice instead of fruit vinegar, but the dosage should be halved.
4. Sprinkle some shallots and mix well.
5. Dish the mixed mango salad and sprinkle some peanuts at last, which not only looks good, but also increases the taste. It's also delicious to replace mango with papaya!