Shaanxi has a comprehensive list of cold salad practices. In summer, because of the hot weather, many people's appetites will be very bad. Eating some cold salad at this time can play a very good role in appetizing and relieving summer heat, and the practice of cold salad is very simple, which can be easily made at home. Let's take a look at Shaanxi cold salad practices.

Shaanxi cold salad method 1 preserved egg tofu

food

Preserved eggs, lactone tofu, green pepper, millet spicy, coriander, onion, garlic.

working methods

1 lactone tofu slices into the plate.

2 Cut 4 pieces of preserved eggs into a dish, which can be cut with a knife or pulled open with a thread, so it is not easy to stick everywhere.

Sauce: 3 tablespoons of soy sauce+1 spoon of oyster sauce +3 tablespoons of balsamic vinegar+1 spoon of white sugar+half a spoon of sesame oil+1 spoon of Chili oil.

4 Add: millet chili ring, green pepper ring, minced coriander, minced garlic and chopped green onion to the sauce and stir well.

5 pour the sauce into the plate and soak for a while.

Finally, sprinkle some sesame seeds or cooked peanuts.

Cold kelp silk

List of ingredients

Kelp 400g, 1 spoon minced garlic, chopped green onion and coriander.

1: Boil the water, blanch the kelp, and take out the water for later use.

2. Mix all-purpose cold sauce: 1 tbsp minced garlic 1 tbsp Chili powder 1 tbsp sesame oil, half a tbsp white sugar, a little salt, 2 tbsp soy sauce and 3 tbsp vinegar, and stir well, and the all-purpose cold sauce will be finished.

3: Pour on kelp silk, add coriander, chopped green onion and a little sesame oil, mix well and serve.

Sauced pumpkin

Ingredients: zucchini, garlic, millet spicy, Chili noodles, sesame seeds, cooking oil, soy sauce, balsamic vinegar, sugar, sesame oil and boiled water.

Exercise:

1. Wash the March melon and rub it into thick silk with a silk scarf. (Silk smaller than chopsticks)

2. Mix sauce: put millet, spicy, minced garlic, Chili noodles and sesame seeds in the bowl, and drizzle with hot oil.

3. Add a small amount of sugar, 2 tablespoons of soy sauce, 2 tablespoons of balsamic vinegar, 1 tablespoon of sesame oil and 3 tablespoons of cold boiled water, mix well and pour in zucchini.

Spicy cold rice noodles auricularia

Composition:

5 pieces of bean curd skin, half an onion, red pepper 1 piece, 2 coriander, proper amount of auricularia auricula, 4 tablespoons of soy sauce, 3 tablespoons of vinegar, half a spoonful of oyster sauce, sugar 1 spoon, Chili oil 1 spoon, a few drops of sesame oil, proper amount of peanut oil and proper amount of minced onion and garlic.

1. Wash and blanch the bean skin for a minute or two. Blanch the fungus with boiling water for five minutes. Shred red pepper and onion, shred bean skin, shred onion, and cut coriander into sections.

2, adjust a sauce, soy sauce 4 tablespoons vinegar 3 tablespoons oyster sauce, half a spoonful of sugar 1 spoon Chili oil 1 spoon.

3. Pour the sauce into the basin, then drop a few drops of sesame oil and mix well.

Spicy cold bean sprouts and cucumber

Ingredients: soybean sprouts, cucumber

Stir in Chili powder 1 spoon, garlic 1 spoon, sesame 1 spoon, 3 tablespoons of soy sauce, 2 tablespoons of vinegar, oyster sauce 1 spoon, half a spoon of sugar and hot oil.

Process:

1: Mix Chili powder, minced garlic and sesame seeds, pour in hot oil and mix well, then add soy sauce, oyster sauce, vinegar and sugar and mix well.

2: Cook bean sprouts with salt, remove cold water, shred cucumber, chop coriander, pour in ingredients and mix well.

Sliced lettuce salad

Prepare ingredients:

Lettuce 1 (a little big 1), carrot 1, 4 garlic cloves, onion 1, and a little dried pepper.

2 tbsps of balsamic vinegar, 2 tbsps of soy sauce, and appropriate amount of Chili oil, pepper oil, Chili oil and sesame. 1 teaspoon of salt and sugar.

Exercise:

1: Shred lettuce, carrots and green onions, mince garlic cloves and cut dried peppers into small pieces.

2: Add salt to lettuce and carrot, grab and marinate for 10 minute, and then pour off the water.

3: Then add vinegar, soy sauce, Chili oil, pepper oil, sesame oil, sugar and chopped green onion and mix well.

4: Add minced garlic, pepper segments and sesame seeds, and pour in hot oil. Mix it again, and the spicy and refreshing shredded lettuce will be ready ~

Cold purple cabbage

Required ingredients

Half a purple cabbage, half a carrot, half a cucumber, 2 cloves of garlic, 1 rice pepper, 2 parsley, 1 tablespoon salt, 1 tablespoon sugar, 1 tablespoon white sesame, 2 tablespoons soy sauce and 2 tablespoons rice vinegar.

Cooking steps

1: Wash and shred purple cabbage, carrot, cucumber, garlic, rice pepper and parsley.

2. Add 1 tablespoon salt and 1 tablespoon white sugar to the cut purple cabbage, marinate for 10 minute, rinse with cold water, put dry water into a bowl, add shredded carrots and cucumbers, add minced garlic rice pepper rings, 1 tablespoon white sesame seeds and appropriate amount of Chili noodles, and pour in hot oil. Add 2 tablespoons soy sauce and 2 tablespoons rice vinegar, add coriander and stir well.

Cucumber mixed with vermicelli

Materials:

Cucumber 1, 2 vermicelli, 20g minced garlic, 5g Chili powder, 6g white sesame, 30g soy sauce, aged vinegar 15g, 8g oyster sauce, salt 1g and sugar1g.

Process:

1: Wash and shred cucumber, mix soy sauce, aged vinegar, oyster sauce, salt and sugar evenly, pour white sesame, Chili powder and minced garlic into a bowl, add oil to the pot, heat it, pour Chili powder and stir-fry until fragrant.

2. Pour the prepared juice into the Chili powder bowl and stir well. Scald the vermicelli with hot water until it becomes soft. Then control the water and mix in the shredded cucumber. Pour in the cold sauce and mix well.

Shaanxi cold dish practice 2 Shaanxi cold dish recipe practice

1. The salty juice is made by blending refined salt, monosodium glutamate, sesame oil and a proper amount of fresh soup, which is white and delicious. Suitable for mixing chicken, shrimp, vegetables and beans, such as salted chicken breast, salted shrimp, salted broad beans and salted lettuce.

2. Soy sauce is made of soy sauce, monosodium glutamate, sesame oil and fresh soup, and has many flavors such as red, black, salty and fresh. Used for mixing or dipping meat ingredients, such as sauce chicken and sauce meat.

3, shrimp oil juice materials are shrimp, salt, monosodium glutamate, sesame oil, Shao wine, fresh soup. The practice is to stir-fry shrimp seeds with sesame oil first, then add seasoning to boil, which is white and salty. Can be served with vegetarian dishes, such as winter bamboo shoots with shrimp oil and sliced chicken with shrimp oil.

4. The ingredients of crab oil juice are cooked crab roe, salt, monosodium glutamate, Jiang Mo, Shaoxing wine and fresh soup. Crab yellow is fried with plants and cooked with seasoning. It is orange-red, salty and delicious. Commonly used to mix meat, such as crab oil tenderloin, crab oil chicken breast, crab oil duck breast and so on.

5. Oyster oil is made of oyster sauce, salt and sesame oil, and it is brown and salty with fresh soup. Used to mix meat, such as chicken in oyster sauce and sliced meat in oyster sauce.

6. Leek-flavored rice is made of pickled leek flowers, monosodium glutamate, sesame oil, refined salt, fresh soup and pickled leek flowers, chopped with a knife, and served with seasoned fresh soup, which is green and salty. Suitable for vegetarian dishes, such as leek-flavored tenderloin, leek-flavored shredded chicken and leek strips.

7. The materials of hemp leaf juice are sesame sauce, refined salt, monosodium glutamate, sesame oil and garlic paste. Dilute sesame paste with sesame oil, add refined salt and monosodium glutamate and mix well to obtain ochre salty spice. Can be paired with vegetarian raw materials, such as beans with sesame sauce, cucumbers with sesame sauce, sea cucumbers with sesame sauce, etc.

8. Pepper juice is made of raw pepper, raw onion, salt, sesame oil, monosodium glutamate and fresh soup. Make Zanthoxylum bungeanum and raw onion into fine paste, add seasoning and stir well, either green or salty. Mix meat, such as pepper chicken slices, pheasant slices, tenderloin slices, etc. Avoid using cooked pepper.

9. Onion oil is made of raw oil, chopped green onion, salt and monosodium glutamate. After adding the oil, stir-fry the chopped green onion until fragrant, that is, onion oil, and then mix the seasoning, which is white and salty. Used for mixing poultry, vegetables and meat raw materials, such as diced chicken with scallion oil and shredded radish with scallion oil.

10, gutter oil is made of waste fruit juice, salt and monosodium glutamate, which is brown and salty after mixing. Used to mix poultry, meat, aquatic products and other raw materials, such as oil wind claws, oil fish fillets, oil shrimp and so on.

1 1. The materials of the wine juice are excellent white wine, salt, monosodium glutamate, sesame oil and fresh soup. Mix the seasoning well, then add the white wine with salt in it, or add the soy sauce to make it red. Suitable for mixed aquatic products and poultry, such as drunk green shrimp and drunk chicken breast, raw shrimp has the most flavor.

12. Mustard sauce is made of mustard powder, vinegar, monosodium glutamate, sesame oil and sugar. The method is to mix mustard powder with vinegar, sugar and water into a paste, let it stand for half an hour and then add seasoning to make it light yellow and salty. Suitable with meat and vegetables, such as mustard and shredded belly. Mustard, chicken skin, moss, etc.

13. Curry juice is made of curry powder, onion, ginger, garlic, pepper, salt, monosodium glutamate and oil. Curry powder is mixed with water to make paste, fried into curry paste, mixed with soup to make juice, yellow and salty. Suitable for poultry, meat and aquatic products, such as curry chicken slices and curry fish sticks.

14. Ginger juice is made of ginger, salt, monosodium glutamate and oil. Ginger is squeezed out and mixed with seasoning, which is white and fragrant. It is best to match poultry meat, such as ginger chicken pieces and ginger chicken breast.

15. Garlic paste is made of raw garlic cloves, salt, monosodium glutamate, sesame oil and fresh soup. Mash garlic cloves into mud, add seasoning and fresh soup to make them white. Suitable for vegetarian dishes, such as garlic and white meat. Garlic mashed beans, etc.

16. Spiced juice is made of spiced, salt, fresh soup and Shaoxing wine. The practice is to add salt, five spices and Shaoxing wine to the fresh soup, put the raw materials into the soup, and take out the cold food after cooking. Best for cooking poultry offal, such as salted duck liver.

17. The materials for tea fumigation are refined salt, monosodium glutamate, sesame oil, tea, sugar and sawdust. The method is to cook the raw materials in brine juice, then spread sawdust, sugar and tea in the pot, add grates, put the cooked raw materials on the grates, cover the pot, and smoke with low fire to make the smoke agent condense the surface of the raw materials. Birds, eggs and fish can be smoked, such as; Smoked chicken breast, spiced fish and so on. Be careful not to burn in the pot.

18. Soy sauce vinegar juice is made of soy sauce, vinegar and sesame oil. After blending, it is reddish and salty with acid. Can be used to mix vegetables, can also be used to stir-fry, vegetarian dishes and vegetarian dishes are suitable, such as cutting waist and liver.

19, and the sauce is made of batter, refined salt, sugar and sesame oil. Stir-fry the batter first, add sugar, salt, clear soup and sesame oil, and then put the raw materials into the pot, which is ochre, salty and sweet. Suitable for pickles, such as eggplant sauce and meat sauce.

20. Sweet and sour juice takes sugar and vinegar as raw materials. After blending into juice, mix in the main ingredients of vegetables, such as sweet and sour radish and sweet and sour tomato. You can also fry or cook the main ingredients first, and then add the sweet and sour juice to fry thoroughly, so it becomes a rolling sweet and sour juice. Mostly used for meat, such as sweet and sour pork ribs and sweet and sour fish slices. You can also mix sugar and vinegar, put them in a pot, add water to boil, let them cool, add main ingredients and soak them for several hours before eating, which is mostly used for brewing leaves, roots, stems and fruits of vegetables, such as; Soak green pepper, cucumber, radish and ginger buds.

2 1. Hawthorn juice is made of hawthorn cake, white sugar, white vinegar and osmanthus sauce. Mash the hawthorn cake, then add seasoning to make juice. Mostly used for mixing fruits and vegetables, such as hawthorn juice horseshoe, hawthorn fresh water chestnut and coral lotus root.

22. Tomato-flavored juice is made of tomato sauce, sugar and vinegar. The method is to stir-fry tomato sauce with oil and then add sugar, vinegar and water to blend. It is often used with meat dishes, such as fish sticks in tomato sauce, prawns in tomato sauce, tenderloin in tomato sauce, chicken slices in tomato sauce, etc.

23. Red oil juice is made of red pepper oil, salt, monosodium glutamate and fresh soup, which is red, salty and spicy. Used to mix vegetarian dishes, such as red oil chicken strips, red oil chicken, red oil bamboo shoots, red oil tenderloin, etc.

24. Green pepper juice is made of green pepper, salt, monosodium glutamate, sesame oil and fresh soup. Chop the green pepper, add seasoning and beat it into juice, which is salty and spicy. Mostly used for mixing meat raw materials, such as Chili tenderloin, Chili chicken breast, Chili fish sticks and so on.

25. Pepper juice is made of white pepper, salt, monosodium glutamate, sesame oil, garlic paste and fresh soup. After blending into juice, it is mostly used for stirring, mixing meat and aquatic raw materials, such as mixing shredded fish and fresh and spicy squid.

26. Hot and spicy juice is made of sugar, vinegar, pepper, ginger, onion, salt, monosodium glutamate and sesame oil. Shred pepper, ginger and onion, stir fry, add seasoning and fresh soup to make juice, which is brown and sour. It is mostly used to pickle vegetables, such as hot and sour cabbage and hot and sour cucumber.

27. Vinegar ginger juice is made of balsamic vinegar and ginger. Ginger is cut into powder or silk and blended with vinegar, which is brown and sour. Suitable for fish and shrimp, such as Jiang Mo shrimp, Jiang Mo crab and ginger meat.

28. Sanwei juice is a mixture of garlic juice, ginger juice and green pepper, which is green. Suitable for vegetarian dishes, such as stir-fried cabbage, mixed belly, Sanwei chicken, etc. , unique flavor.

29. Hot sauce is made of soy sauce, vinegar, sugar, salt, monosodium glutamate, spicy oil, sesame oil, pepper noodles, sesame powder, onion, garlic and ginger, which can be blended. Used to mix main ingredients, suitable for both meat and vegetables, such as spicy chicken strips, spicy cucumber, spicy belly, spicy waist slices and so on.

30. The five spices are incense, coriander, pepper, cinnamon, dried tangerine peel, tsaoko, galangal, hawthorn, ginger, onion, soy sauce, salt, Shaoxing wine and fresh soup. Add the soup and boil the above seasonings, then add the main ingredients and cook until it is rotten. Cook the meat's raw materials, such as spiced beef, spiced braised chicken and spiced strips.

3 1, sugar and oil juice materials are white sugar and sesame oil. Mix sweet and white vegetables, such as sugar cucumber oil and sugar lettuce.

Key points of making cold dishes in Shaanxi

Mixing vegetables is a simple way to make cold dishes. According to the raw materials of vegetables, they can be divided into raw and cooked. Raw mix is made of fresh and tender fruits and vegetables, which are processed by knife and seasoning. Cooked mixing is made by cutting raw materials into sections, cutting them into sections and seasoning them. No matter which method of mixing vegetables is adopted, we should master the operation essentials:

First, strict disinfection. When fresh vegetables and fruits are mixed raw, they should be washed with clear water first, and then quickly washed and disinfected with boiling water to prevent virus and pesticide residue poisoning; Raw materials such as cooked fruits and vegetables must also be washed repeatedly with clear water, soaked or cooked in boiling water, or fried in oil pan.

Second, master the knife method. The correct use of knife method is of great significance to the beautiful shape and the preservation of nutritional components of mixed vegetables. Generally, vegetables are mixed with knives. According to the knife method, it can be divided into straight cutting, push cutting, pull cutting, hay cutter sawing and rolling cutting.

Straight cutting requires the cutter to be vertical downward, holding the raw material in the left hand and holding the knife in the right hand, and the knife will go down one by one. This knife method is suitable for radish, Chinese cabbage, yam eggs, apples and other fragile root vegetables or fresh fruits, and it is one of the most commonly used methods of mixing kitchen knives.

Push cutting is suitable for raw materials with loose texture. The cutter is required to be vertically downward, and the cutter is pushed forward from the back, with the center of gravity at the back end of the cutter.

Broaching is suitable for raw materials with strong toughness. When cutting, the knife is perpendicular to the raw material, and it is pulled from front to back, focusing on the front end of the knife.

Sawing is suitable for thick and tough raw materials. If you keep pushing and pulling the knife, you can cut it back and forth like a saw.

Cutting is suitable for cutting smooth raw materials with cartilage. Focus on the front and back ends of the knife, hold the handle with one hand, press the back of the knife with the other hand, and use both hands alternately to cut off the raw materials.

Gear hobbing is a kind of knife method to make raw materials have a certain shape. Roll the raw materials every time you cut one or two knives. With this knife method, comb back blocks, water chestnut blocks, scissors and so on can be cut out.

Before mixing vegetables, according to the hardness of raw materials, the knife method should be used correctly to get the ideal effect.

Third, learn to season. Seasoning is the key to mixing vegetables, and it is also the main procedure to form delicious dishes. According to the raw materials of vegetables and consumers' requirements for salty, sweet, sour, spicy, bitter, fragrant and fresh, the seasonings should be selected correctly, and the seasonings should be used appropriately and timely according to the characteristics of various seasonings. Otherwise, it can't meet the ideal requirements. Commonly used condiments for vegetable seasoning are: salt, soy sauce, vinegar, sesame oil, sesame paste, mustard, onion, ginger, garlic, pepper, sugar, spiced seasoning water, coriander and so on.

1: vinegar is the main seasoning for mixed vegetables. Due to the effect of acid, fresh vegetables will turn yellow when they are put into the club too early, so it is best to add them when serving.

2. Ginger is the main flavor enhancer, so it must be cut into velvet or fine powder to taste.

3, monosodium glutamate is an umami flavor seasoning, you should add it when the dish is hot, and it can't be umami when the dish is cold. If it is used in cold dishes, it should be melted with hot water before blending.

Xuan is a method of mixing vegetables, which is roughly similar to mixing cold dishes. However, the stewed food is long in taste and convenient to operate, especially suitable for family use. The main points are as follows:

1. There are two kinds of raw materials: raw and cooked. Vegetables and fruits should be strictly cleaned and disinfected.

2. Pepper oil, pepper, salt, monosodium glutamate, etc. Used as a seasoning for stews. The oil temperature should be high to make the seasoning taste and enter the raw materials.

3. In order to make the stew tasty, cover it with a little stuffy after pouring the seasoning, so as not to spoil it.

4, shabu-shabu should pay attention to the knife. In addition to the usual shapes such as silk, strip, sheet, diced block, etc. You can also use knives such as planing, carving and chopping to make dishes look rich and varied and increase your appetite.

Shaanxi cold salad practice 3 1. How to make a simple cold salad?

For the cold salad in summer, the simplest thing is to pat the cucumber. Buy fresh cucumbers with thorns in the market and clean them. You don't have to cut with a knife, just pat the cucumber with a knife and smash it. Then cut it into large pieces with a knife. We will add balsamic vinegar to cucumber as much as possible, then add some chicken powder, a little salt and more garlic. If you like Chili, you can add some oil Chili. Then we directly stir and marinate for about 20 minutes before eating.

2. How to make delicious cold-mixed three-silk?

In fact, there are no three ingredients for cold-mixed three-silk. I prefer vermicelli, shredded carrot and shredded potato. First, let's soak the fine vermicelli in warm water and put it away in about 30 minutes. In order to make the vermicelli more refreshing, we scoop it up, soak it in cold water, and then scoop it up to dry.

Then we cut carrots and potatoes into shreds (or wipe them into shreds), and then wash the shredded potatoes. Then we add chicken powder, oyster sauce, soy sauce, garlic paste, Chili oil and a little salt to the three shreds. Then stir well, marinate for 15 minutes and serve.

3. How to make cold dishes that adults and children like to eat?

If you can't eat rice in summer, try making a cold tomato. Let's water the tomatoes with boiling water, so it's easier to peel them off. Then we cut the tomatoes into thick slices, sprinkle with sugar and pickle them on the plate. This is how we stir the tomatoes, let the sugar melt into the tomatoes, and then put them in the refrigerator for half an hour to keep them fresh. After taking it out, we eat cold and sweet tomatoes, which is really a delicious cold salad. The preparation is very simple.

4. How to make an appetizing cold bitter chrysanthemum?

Let's first remove the roots of the bitter chrysanthemum, wash it with clear water, put the peanuts in a bowl, soak them in clear water for a while, wash the cucumbers and pat them flat, then cut the onions in half, shred them, grab them by hand, remove the seeds from the red peppers, cut them into filaments, and finally cut some shallots and put them on a plate for later use.

Mix the cold sauce: Mash garlic, chop it into powder, put it in a bowl for later use, then cut some shallots, cut it into powder and put it in the bowl, add some balsamic vinegar, soy sauce, a little oyster sauce, a spoonful of salt and sugar, add some sesame oil, stir it evenly, and finally dilute it with water, so that the cold sauce is ready.

Break up the egg liquid, pour oil into the pan, fry the egg liquid into an egg cake, let it cool and shred, then fry the soaked peanuts, put the bitter chrysanthemum into the pan, add the cucumber, onion, red pepper and chives, then add the shredded eggs, finally add the fried peanuts, pour the prepared juice and stir evenly, and then serve on a plate.

Cooking skills of cold salad:

1, when cooking cold salad, you must ensure the freshness of the ingredients, otherwise eating stale ingredients will easily ruin your stomach.

2. Add some balsamic vinegar and mashed garlic to the cold salad, which can not only sterilize but also increase appetite and taste.

3. The most important thing to make cold salad is to adjust the sauce, which is the key to make cold salad.

4. Cold salad that can't be eaten must be sealed with plastic wrap and put in the refrigerator for preservation, otherwise the high temperature will rot and breed bacteria.