Production of white meat with garlic paste: Ingredients: 500g 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. The practice of cold kelp silk introduces the cuisine and its effect in detail: refreshing cold dishes
Cold kelp production materials: Ingredients: kelp 300g, garlic, sesame oil, vinegar, monosodium glutamate and other cold kelp features: kelp is a 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. The practice of sweet and sour lotus root slices (without salt) 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 pickled chicken feet introduces the cuisine and its function in detail: refreshing cold dishes
Materials 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, ordinary salt is ok), star anise, cinnamon, a little sugar and a little white wine to teach you how to make chicken feet with pickled peppers. How to make chicken feet with pickled peppers delicious? 1, 1 jar of pickle water, 2 bottles of wild pepper, 3. Boiled chicken feet 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. The method of cold-mixed Flammulina velutipes introduces the dishes and their functions in detail: 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 cold cucumber introduces the cuisine and its function in detail: refreshing cold dishes
Making materials of cold cucumber: main ingredients: 3 cucumbers (cut into strips: 5-6 cm long and 1- 1.5 cm wide).
Accessories: a little pepper, 1 cloves garlic, salad oil, salt, white vinegar, sugar, monosodium glutamate and a little sesame oil. Teach you how to cook cold cucumber, how to cook cold cucumber well, pour a small amount of oil into the pot, and add Chili powder and garlic when it is 70% hot; You can immediately add the right amount of salt, sugar and white vinegar; Stir-fry a few times, wait until the seasoning melts, and then add a small amount of monosodium glutamate (liquid monosodium glutamate is better). Because it's cold, it's best to wait for the seasoning in the pot to cool, then pour it on the cut cucumber and drop the sesame oil. Stir well. The method of old vinegar peanut introduces the cuisine and its function in detail: the home-cooked menu is refreshing, and the cold dish is private cuisine.
Production materials of old vinegar peanuts: main ingredients: peanuts.
Accessories: lettuce, dried incense.
Seasoning: balsamic vinegar (Zhenjiang), sugar, sesame oil, soy sauce and onion vinegar. Characteristics of peanuts: cool, crisp and delicious. Teach you how to make old vinegar peanuts, and how to make old vinegar peanuts is delicious. Production method: 1, stir-fry peanuts; 2. Wash and shred lettuce, dice and mince onion; 3. Add balsamic vinegar, sugar, sesame oil, soy sauce and onion to a container and mix well to make juice for later use; 4. Take a trumpet-shaped bowl, put shredded vegetables and diced fragrant stems at the bottom, add fried peanuts, and then pour in the prepared juice and mix well to serve.