Because, at the beginning of the banquet, there will probably be a toast or speech; Secondly, serving cold dishes first will not affect the taste of the dishes because of speeches and other circumstances, which is convenient for exchanging emotions when opening the table; Finally, health! Cold dishes are generally refreshing and delicious side dishes. Although simple, it is easy to digest and can also prevent drinking on an empty stomach. So, this is the reason why cold dishes should be served first!
However, what kind of cold dishes to make in Mid-Autumn Festival, the dishes should be beautiful, delicious and nutritious, which is a technical job! So, today, I will share with you six delicious and refreshing cold dishes, and follow them to ensure that they are served before big fish and big meat. Let's take a look!
Step 1: wash celery leaves, blanch them and cut them into sections, then take them out and cool them, wring out water and chop them for later use; Soak chickpeas for 1 hour, then put them in a pot and stir-fry them in a fire pot until the skin is slightly yellow.
Step 2: cut the dried bean curd into small pieces for later use, and pat the garlic flat and chop it up; Then put the minced garlic, celery leaves, chickpeas and dried beans together, add a proper amount of soy sauce, rice vinegar, sugar, salt, sesame oil and Chili oil and stir well.
Note: a little sugar, whether fried, stewed or cold, has a refreshing effect and will not lead to the sweetness of dishes!
Step 1: put the green pepper directly on the gas stove to burn, and the bubbles on the skin will turn black and soft.
Step 2: Soak the burnt green pepper in clear water, remove the black skin, then tear it into strips, then add garlic, salt, sesame oil, soy sauce and vinegar and stir evenly for later use.
Step 3: after the preserved eggs are shelled and cut into pieces, put them on a plate, leaving a place in the middle. After putting them in, put the mixed shredded peppers in.
Step 4: Pour the remaining juice on the dish, then sprinkle with chopped green onion and millet spicy.
Ingredients: leek, tofu, sesame oil, salt, monosodium glutamate.
Step 1: Dice the tofu, blanch it in a pot to remove the beany smell, and cut the onion into sections for later use.
Step 2: Put the diced tofu and chopped green onion into a slightly larger pot, and add a proper amount of salt and a few drops of sesame oil.
Step 3: pay attention, remember to stir with any kitchen utensils, gently stir the diced tofu and chopped green onion with a spoon, and serve! The diced tofu will be complete and will not be crushed by the onion mixed with tofu!
Ingredients: potato, pepper oil, Chili oil, salt, vinegar, coriander, green pepper and monosodium glutamate.
Step 1: Shred green and red peppers and cut parsley into small pieces for later use. After shredding potatoes, soak them in clear water for three times, mainly to remove starch from potatoes and enhance crisp taste.
Step 2: blanch the soaked shredded potatoes in boiling water, then soak them in cold boiling water to cool down, and then take them out and drain them.
Step 3: Put the drained shredded potatoes into the pot, add appropriate amount of pepper oil, pepper oil, a little salt, vinegar and monosodium glutamate, finally add shredded green and red peppers, stir well, put them on a plate, and add a little coriander to decorate.
Ingredients: Portulaca oleracea, Auricularia auricula, Millet Spicy, Garlic, Rice Vinegar, Soy Sauce, Sesame Oil and Salt.
Step 1: Blanch the purslane in water 10 second, take it out, blanch it with cold water, then take it out and drain it for later use. Wash and cook auricularia auricula for later use.
Step 2: Cut the millet into rings, chop the garlic and put it in a bowl, add some soy sauce, rice vinegar and a little salt, and drop a few drops of sesame oil and stir for later use.
Step 3: Put Portulaca oleracea and Auricularia together, pour in the prepared sauce, and mix well to serve!
Ingredients: Chinese cabbage, chives, red peppers, soy sauce, rice vinegar, sesame oil and salt.
Step 1: Wash the Chinese cabbage, drain and shred, wash and shred the red pepper, and cut the chives into sections for later use.
Step 2: Put the chopped Chinese cabbage, shredded red pepper and shredded onion into the pot, add a little soy sauce and rice vinegar, drop a few drops of sesame oil, sprinkle a little salt and stir well to serve.