Summer cold dish menu-cold lotus root
Composition:
Ingredients: lotus root (section 1)
Seasoning: vinegar (right amount), salt (right amount), monosodium glutamate (right amount) and sugar (right amount).
Kitchen utensils: cooking pots
Exercise:
1. Wash lotus root and slice it.
2. Cut the ginger into sections for later use.
3. Boil a pot of hot water and cook the lotus root slices.
4. After cooking, the lotus root slices were too cold, and they turned white at the last time.
5. Put the lotus root into the pot with clear water and put it into Jiang Mo.
6. Add vinegar, salt, monosodium glutamate and sugar and mix well.
Summer cold dishes menu-cold rice noodles
Ingredients: bean skin (two pieces)
Seasoning: cucumber (appropriate amount) balsamic vinegar (appropriate amount)
Exercise:
1, shredded bean skin, cucumber and carrot.
2. After the water boils, add shredded bean skin, shredded cucumber and shredded carrot and blanch.
3. Blanch the cucumber and carrot with bean skin and cool them with cold water.
4. Leave the coriander stalk, and mash the garlic and coriander leaves.
5. Add all seasonings, garlic paste, ginger paste and coriander stalks, and put on disposable gloves with both hands to evenly grasp them.
6. Spicy oil can be poured on sesame oil and mixed well. You can pick a few dried peppers, but the peppers should be filtered out.
Tip:
1, mixed with hands and chopsticks, obviously feel different, it is better to mix vegetables at home! But now we all use plastic disposable gloves. In fact, in my hometown, we all use it directly. Just wash it.
2, spicy oil is used as sesame oil, so how much should be grasped by yourself.
Summer cold dishes menu-fish sauce cold dishes
material
Ingredients: 50 grams of cold rice noodles, 30 grams of spinach, 20 grams of carrots, 30 grams of cucumbers and 50 grams of Flammulina velutipes.
Seasoning: 6g salt, 20ml soy sauce, 5ml soy sauce, 8ml oyster sauce, 20g coriander, 25ml Changshou wild honey, white vinegar 15ml, and Chili oil 15ml.
working methods
1. Wash Flammulina velutipes, add water to cook, let it cool, and squeeze out water.
2. Wash the dried bean curd and cook it in salt water for three minutes. Take out and cut into shreds. Add Chili oil and salt, and the sugar will taste in advance.
3. Put all seasonings into a container, add 400ml of cold boiled water and put it in the refrigerator for later use.
4. Wash spinach, blanch and cut into sections, shred cucumbers and carrots, and put them in a bowl to pour juice.
Summer cold dish menu-mixed Flammulina velutipes
Ingredients: Flammulina velutipes (1 stick)
Seasoning: onion (1) Chili noodles (appropriate amount) pepper noodles (appropriate amount) sesame oil (appropriate amount) salt (appropriate amount) chicken essence (appropriate amount) vinegar (appropriate amount) soy sauce (appropriate amount)
Kitchenware: wok
Exercise:
1, cut the root of Flammulina velutipes, wash and tear it into a handful.
2. After the water is boiled, blanch it.
3. After the Flammulina velutipes is cooked, remove it and put it on a plate for later use.
4. Cut the onion into small pieces.
5. Pour Chili noodles, Chili noodles, chopped green onion, salt, chicken essence, vinegar, soy sauce and sesame oil into Flammulina velutipes.
6. The oil in the pot is hot.
7. Put down the oil slightly and pour it on the Chili noodles.
8. Stir well.
Summer cold dish menu-blueberry yam
Exercise:
1. Wash and peel the floating soil on the surface of yam and cut it into strips with similar length.
2. Steam in a pot for 10- 15 minutes.
3. Take out cold water to cool.
4, yam code into the plate to form a tic-tac-toe grid.
5, blueberry sauce with some water diluted slightly, drenched in yam strips can be eaten.