Nutritious cold dishes
Nutritious cold dishes, in the hot summer, a plate of crisp and refreshing cold dishes can open up our taste buds in an instant. I wish I could eat more bowls of rice, which is more than enough. The following is a content sharing about nutritious salad dishes. Nutritious salad dish 1
Cold salad with jellyfish skin and cabbage heart
Ingredients: appropriate amount of cabbage heart, appropriate amount of jellyfish skin, a little red pepper, a little coriander, garlic A few cloves, an appropriate amount of salt, a spoonful of vinegar, and two spoons of sugar.
Wash the cabbage hearts, drain them and cut them into thin strips.
Wash the jellyfish skin, cut into shreds, cut the garlic into minced garlic, cut the red pepper into thin shreds, and cut the coriander into sections.
Soak the shredded jellyfish skin in 80-degree hot water for 20 minutes, take it out, then put the shredded jellyfish skin into warm water, rinse it thoroughly, and drain the water.
Put shredded cabbage into a bowl, add salt, mix well and marinate for 10 minutes, then squeeze out the water.
Add shredded jellyfish skin to shredded cabbage, add shredded red pepper and coriander, add sugar, white vinegar and minced garlic, mix well and serve on a plate.
Garlic eggplant
Ingredients: appropriate amount of long eggplant, a little green and red pepper, cooked white sesame seeds, a little coriander, a head of garlic, a small spoonful of salt, sesame oil Just the right amount, soy sauce.
Wash the eggplant and cut it in half along the long strips from the root, apply some salt and marinate for 10 minutes. Squeeze the water out of the eggplant, put it on a plate and steam it over high heat for 10 minutes, take it out and let it cool.
Cut the green and red peppers into fine pieces, tear the eggplant into strips and put them in a container.
Chop the coriander into mince, add a little salt to the garlic and pound it into minced garlic. Add minced garlic, white sesame seeds, sesame oil, soy sauce, and coriander to make a sauce.
Put a little oil in the pot and stir-fry the minced green and red peppers, turn off the heat, add the sauce and stir evenly.
Pour it over the eggplant, marinate for a few minutes and serve.
Sweet and sour spinach nuts
Ingredients: a handful of spinach, an appropriate amount of cooked white sesame seeds, peanuts, a few cloves of garlic, salt, white sugar, and rice vinegar. A spoonful.
Wash the spinach, add water to the pot, add a little oil and salt, bring to a boil over high heat and blanch the spinach for about a minute, then remove it from the cold water. After it is cool, squeeze the water out of the spinach with your hands. .
Cut the spinach into sections, put it in a bowl, add cooked white sesame seeds, peanuts, sugar, rice vinegar, and salt, mix well, and serve on a plate. Nutritious cold dishes 2
Dried shrimp mixed with bitter melon
Ingredients: One bitter melon, appropriate amount of green onion, ginger and garlic, two tablespoons of tempeh, sesame oil Appropriate amount of oil, a spoonful of sugar and rice vinegar.
Put the dried shrimps into a bowl, rinse them with water, drain them, and soak them in warm water until they become soft.
Drain the dried shrimps, add some onions, ginger, minced garlic and rice vinegar, and marinate for 30 minutes.
Wash the bitter melon and cut into suitable pieces, and chop the black bean into small pieces.
Add water to the pot, add some salt and oil, add the bitter melon pieces, bring to a boil over high heat until the bitter melon is mature, remove and drain.
Put the bitter melon, dried shrimps and sauce into the plate and mix well.
Add a little sesame oil to the pot and stir-fry the black bean until fragrant, add a small amount of sugar to taste, pour it over the dried bitter gourd and shrimp, mix well and serve.
Assorted potato shreds
Ingredients: one potato, half a carrot, half a green pepper, a few cloves of garlic, an appropriate amount of sesame oil, an appropriate amount of rice vinegar, salt, and sugar , appropriate amount of chili oil.
Peel potatoes and carrots respectively, and cut green pepper into thin strips.
Soak the shredded potatoes in water for 10 minutes.
Pour water into a pot and bring to a boil over high heat. Blanch the shredded potatoes until they are just broken. Remove from the pot and run under cold water. Remove and drain.
Blanch the shredded carrots and green peppers, take them out and put them in cold water until they are completely cool, and control the moisture.
Put shredded carrots, potatoes and green peppers into a plate, add minced garlic, rice vinegar, salt, sugar, pour in sesame oil, appropriate amount of chili oil, mix well and serve.
6. Mix peanuts
Ingredients: 200 grams of peanuts, 50 grams of cucumber, 30 grams of carrots, a dozen peppercorns, minced onion and garlic Add an appropriate amount of powder, a little coriander, a little sesame oil, a small spoon each of salt and sugar.
Wash the peanuts, put them in a bowl, remove impurities, add water and soak them until they expand in size.
Cut cucumbers and carrots into appropriate dices.
Add water to the pot, put the peanuts into the pot, add salt, turn to low heat and simmer for 20 minutes until cooked, remove and filter the water.
Fry the Sichuan peppercorns in some Sichuan peppercorn oil, let cool and set aside.
Blanch the diced carrots for two minutes, remove and drain.
Put peanuts, diced carrots and diced cucumbers together, add some minced onion, minced garlic, coriander segments, pepper oil, sesame oil, salt and sugar and mix well.
Lotus root and hawthorn cake
Ingredients: 300 grams of lotus root, 100 grams of hawthorn cake, two spoons of white vinegar, two spoons of white sugar, and a little salt.
Wash the lotus root, peel it and cut into thin strips.
Cut the hawthorn cake into thin strips.
Put water in the pot, add a little salt and white vinegar, boil the water and add shredded lotus root, heat for 1 minute, take it out when it is cooked, pour it in cold water, cool it down and drain it out.
Put shredded lotus root in a bowl, add half of the white vinegar and white sugar, stir, marinate for 10 minutes to absorb the flavor, then add the remaining white vinegar and white sugar, mix well, put on a plate, sprinkle with hawthorn cake shreds and mix well , ready to eat. Nutritious cold dishes 3
Saliva Chicken
Ingredients: One chicken thigh, appropriate amount of green onions and ginger slices, a little white sesame seeds, appropriate amount of garlic, Star anise, appropriate amount of Sichuan peppercorns, white pepper powder, peanut butter, a little white sugar, appropriate amount of light soy sauce, mature vinegar, a little cooking wine, two spoons of salt, one spoonful of chili oil.
Add oil to the pot and add Sichuan peppercorns, stir-fry the Sichuan peppercorns oil. After frying, take out the Sichuan peppercorns, add minced garlic and stir-fry until fragrant. Add a little peanut butter and stir-fry evenly. Add sugar, light soy sauce and rice vinegar and stir-fry until fragrant. When it becomes thick, add some chili oil to make a sauce.
Wash the chicken legs, put them in a pot with cold water, blanch them in boiling water to remove any blood foam, take them out and soak them in ice water for 10 minutes, take them out and drain them.
Put the chicken legs in a basin, add star anise, peppercorns, ginger slices, and green onion segments, mix well, then add white pepper, cooking wine, salt and appropriate amount of water and marinate for two hours, remove and clean.
Put the marinated chicken legs into a steamer and steam them over high heat for 15 minutes, take them out to cool, and refrigerate them. When eating, take them out of the refrigerator and cut them into pieces, pour the sauce over them, and sprinkle some white sesame seeds and Just chopped green onion.
Spiced beef
Ingredients: 1000 grams of beef shank, appropriate amount of green onions, ginger slices, garlic cloves, two small spoons of sugar and salt, two tablespoons of cooking wine , three spoons of light soy sauce, two spoons of dark soy sauce, two spoons of soybean paste, a piece of fermented bean curd, a seasoning packet (three star anise, 10 grams each of cloves, angelica, cardamom, bay leaf, grass fruit, cumin and Luo Han Guo, you can buy Ready-made ingredients package) and some old soup.
Wash the beef shank thoroughly, remove the fascia on the surface, put it into water, skim off the foam after the water boils, cook for 10 minutes, remove and drain.
Add some old soup into the pot, add beef tendons, add dark soy sauce, light soy sauce, sugar, cooking wine, soybean paste, and fermented bean curd. Put the bag into the pot with onions, ginger and garlic, add an appropriate amount of water, cook for 30 minutes, take out the bag, and continue to cook for about two hours. When the chopsticks can penetrate the beef tendon meat, turn off the heat and soak Overnight, remove and slice into serving pieces.
10. Crystal pig ear skin jelly
Ingredients: 700 grams of pig ears, 300 grams of pork skin, a section of green onion, an appropriate amount of ginger, and a pinch of salt spoon, two tablespoons of cooking wine.
Remove the hair on the surface of the pig skin, cut off the grease, wash it and put it into a pot of water, boil it for 5 minutes, take it out, run it through cold water to cool, then remove the grease, wash it and control the moisture. Cut into long strips and cook in a pot of water until soft, remove and cool, set aside.
Scrape off the fluff of the pig ears, wash them and drain them. Cut off the thicker meat at the base of the ears. Place them in a pot under cold water, boil the water to skim off the foam, cook for 5 minutes, take them out and let them cool until they are dry. Moisture.
Cut the green onions into sections, pat the ginger into pieces and set aside.
Add water to the pot, put the pig ears and part of the pig skin into the scallions and ginger slices and cook for 10 minutes, take out the scallions and ginger slices. Add an appropriate amount of salt and cooking wine, and cook the pig ears and pig skin over low heat for 30 minutes.
Take out the pig ears, wash them with clean water, place them in a deep plate, and flatten them with a heavy object.
Pour in the soup for cooking the pig ears and the remaining meat skin, cool, and refrigerate. When eating, take out the slices.