Good cold salad practices encyclopedia good cold salad practices encyclopedia, now summer can be said to be very hot, often hot weather, the temperature has been affecting many people's appetite, everyone's appetite will become very poor. So it is very appropriate to have some appetizing cold dishes at this time. The following is a complete list of delicious cold dishes. Delicious cold recipe 1 1, onion mixed with auricularia auricula ingredients: auricularia auricula 150g, half onion, half persimmon pepper, half red pepper, pepper 1 spoon, 2 dried peppers, salt 1g and soy sauce/kloc-0. Blanch the fungus with boiling water. 2. Slice the dried pepper, put it in a spoon with the pepper, add oil and put it on the fire until it smells like pepper. 3. Stir the auricularia auricula, onion, green pepper and juice (salt, soy sauce and vinegar) evenly, pour in the fried oil and turn it evenly. 2. ingredients of the shrimp skin tiger dish: 2 peppers, 65438+ onion. Vinegar 1/2 tsp, sesame oil, soy sauce 1 tsp, chicken essence, salt 1+3 tsp, wash shrimp skin with clear water, control the moisture, and cut onion, pepper and coriander into sections. 2. Put all the ingredients in one container. 3. Add seasoning and mix well, then serve. 2 cloves of garlic, 5g of sugar, appropriate amount of salt, salad oil 15ml, 1. Wash bitter gourd, cut it in half longitudinally, remove the flesh and melon seeds, and cut it obliquely into 2mm thick pieces. Shredding dried chili, mashing garlic, and chopping. 2. Pour water into the pot, bring it to a boil, add bitter gourd slices and a little salt, blanch for a while, then take it out, immediately cool it with cold water, drain the water, put it in a plate, add sugar, minced garlic and a little salt and mix well. 3. Heat the oil in the wok with high fire, stir-fry the pepper, and then quickly pour the oil on the bitter gourd. 4. Little cherry. 4 tbsp vinegar, 0/2 tbsp salt/kloc, 0/2 tbsp sugar/kloc, 0/2 tbsp chili oil/kloc, 0/tbsp peanut powder/kloc, 0/tbsp cherry radish/kloc. Remove the stems and leaves, wash them, and pat them with a knife, not too broken. Chop them up and put them in a bowl. 65,438+0 tbsp of Chili oil and 65,438+0 tbsp of peanut powder, stir well and make a cold sauce. 3. pour it on the cracked radish, mix well, put it in the refrigerator and marinate for 20 minutes. 5. Preserved egg mixed with cucumber Ingredients: cucumber 1 root, 3 preserved eggs, 5 cloves of garlic, 2 tablespoons of soy sauce1/and 65,500/2 tablespoons of salt. White sugar 1/2 teaspoon, sesame oil 1 teaspoon, chicken powder 1/2 teaspoon, Chili oil 1 tablespoon, wash cucumber and soak in salt water 15 minutes, pat cucumber with the back of a knife, cut preserved eggs into petals, and chop garlic (2 pieces, each) 3. Add seasoning and serve. 6. Tofu of Toona sinensis. Ingredients: tofu 1, salt 1 teaspoon, sesame oil 1/2 tablespoons. Tofu 1. Wash Toona sinensis and blanch it with boiling water. 2. Cut the tofu into pieces. Remove and drain (add appropriate amount of salt when blanching) 3. Put diced tofu and chopped Toona sinensis into a large bowl, add a little salt and appropriate amount of sesame oil, and mix well. 7. Spinach mixed with vermicelli ingredients: 900g of spinach, a small handful of vermicelli 1, half of red pepper, almonds 12, a little oyster sauce, a little sesame oil and a proper amount of salad oil. Soak vermicelli in cold water; Boil a large pot of water, add spinach, add oil and salt, boil the water again, and then pick it up and put it in the prepared one. In cold water, 2. Boiled spinach water will continue to be used to scald vermicelli. 3. Pick up the cooked vermicelli and spinach, drain the water, put it in a large bowl, pour in sesame oil, add oyster sauce, mix well with chopsticks, and sprinkle with diced red pepper and chopped apricot kernels for decoration. 8. Ingredients of cold kelp silk: seaweed. 1 coriander, 5g garlic, 1/2 tbsp balsamic vinegar, 1/2 tbsp soy sauce, 1/2 tbsp sugar, 1 teaspoon salt, 1, 5 tbsp vegetable oil, 3 dried peppers,/kloc. Add soy sauce, balsamic vinegar, sugar and salt. 2. Fill the pot with water, boil kelp and shredded carrots, remove them and put them in cold water for cooling, then remove them and drain them. 3. Put the oil in another pot, heat and saute the Chili, pour the Chili oil into the garlic while it is hot, pour the seasoning into the kelp and shredded carrot, and add the coriander and mix well. 9. Mix lettuce and pepper oil. White sugar 1 tsp, 3 red peppers, pepper 1 tsp, vinegar 1 tsp, soy sauce 1 tsp, 2 cloves of garlic, vegetable oil 1, peeled lettuce and chopped into minced garlic; Scrape the tender lettuce into strips with a scraper. 2. Add salt, stir well and marinate for 5 minutes. Drain the water and put it on a plate. 3. Take a bowl, add garlic, vinegar, soy sauce and a little sugar, and stir evenly to make juice; Pour oil into the pan, add pepper and pepper and stir-fry until fragrant. 4. Pour the pepper oil into the juice while it is hot and stir well; Sprinkle the cooked juice evenly on the lettuce strips to get 10. Cold Flammulina velutipes: Flammulina velutipes, persimmon pepper, red pepper, a little onion, garlic, soy sauce, vinegar, sesame oil, white sugar, 1, boiled, first add Flammulina velutipes, green pepper and red pepper, shred and blanch for 30 seconds. Fishing II. Soak the fished 1 ingredients in ice water for half a minute. Mix 5 tablespoons of soy sauce, 1 tablespoon of vinegar, half a tablespoon of sugar and garlic to make a wet material. Take out two kinds of raw materials, gently squeeze out the water and put it into the mixture. Drop a few drops of sesame oil before serving, and you can get delicious cold Flammulina velutipes. Exercise 2: 1. Wash and shred cucumber, put it with Flammulina velutipes, pour in proper amount of vinegar, soy sauce, salt and pepper oil and mix well. The second method of cold bitter chrysanthemum: 1, put oil in the cold pot to cool, and stir-fry peanut beans with low fire. I have been poking peanut beans with chopsticks all the time. Take out the pan after changing color, sprinkle a little salt and mix well. 2. Wash the bitter chrysanthemum and cut it into sections. Be sure to open it and wash it carefully, otherwise it will be easy to deposit sand. 3. Put chopped green onion and garlic into a bowl, add salt sugar and white sesame seeds, and pour in soy sauce. Heat the pan and drain the oil. When the oil is hot, pour it directly into the bowl. Don't use too much oil, fry more than usual. 4. Pour the juice into the bitter chrysanthemum and mix well, then add the peanut beans and mix well. It's better to eat this out of the pot, otherwise it's easy to marinate the soup and the peanuts are not crisp, so it can be served as the last dish. The third method of cold mixing shredded zucchini: wash zucchini and rub it into silk. Add salt to sesame paste, dilute with a little boiling water, and stir evenly in one direction. Water should be added bit by bit. Pour sesame paste into shredded zucchini and mix well. Add mustard oil according to personal taste, or not, or use pepper oil instead. Chili oil is also a good choice. The fourth method of slicing cold lotus root: 1, the lotus root is scraped off with a scraper and sliced as thin as possible. The thinner the lotus root slices, the better they look and the more delicious they are. Don't worry and take your time. 2. Soak the lotus root in clear water and pour 2 spoonfuls of white vinegar into the water to prevent the lotus root from turning black. It is very important to add this step. 3, ginger peeled and cut into filaments, red peppers are also cut into filaments, and shallots are cut into small pieces for use. 4. Boil the water in the pot, add the lotus root slices, cook them on high fire for 1 min, remove them and drain them, put them in clear water to cool thoroughly, and then put them in a bowl, so that the lotus roots will be crisp. Put shredded ginger, shredded pepper and shredded chives on the lotus root slices and sprinkle with salt. Heat some hot oil in the pot, pour it on the surface of lotus root slices and mix well. 5. Add white vinegar and sugar and stir well. Crispy and refreshing cold lotus root slices are ready. The fifth method of cold broccoli: 1, the fungus is soaked in advance. Remove yellow leaves, roots and wash spinach. Wash the coriander, too 2, put the right amount of water in the pot, boil it, add Flammulina velutipes and cook it, and remove it after cooling. Then add auricularia auricula and cook until it is mature. Take it out to cool. 3. Put the right amount of water in the pot to boil, put the broccoli in blanching water until it changes color, about half a minute, and take it out. 4. Put the oil in the pot and put the pepper in the oil. Filter out the pepper, leaving only Chili oil. 5. Cut the coriander and Flammulina velutipes into sections, put them into the pot, then add the fungus and broccoli, add the soy sauce, vinegar, sugar and pepper oil and mix well. The sixth method of cold potato shreds: peel carrots and potatoes and rub them into shreds, boil water in the pot, put the two shreds in the pot for 2 minutes after boiling, and take them out to cool. It is not necessary to use cold water to cool down in winter, but warm water can be used instead. Add pepper oil, salt, soy sauce, vinegar and sugar and mix well. The seventh method of cold mixing yuba: yuba and auricularia auricula are soaked in water in advance. You must soak the yuba in cold water. If you use warm water or hot water, it will make Yuba worse. Boil the water in the pot, add the soaked yuba and auricularia to cook, remove and cool in cold water. Cut the yuba into small pieces. Wash the cucumber, pat it flat with a knife and cut it into small pieces. Put all the cut ingredients in a container. Pour in minced garlic, millet and Chili noodles, and pour hot oil on the surface. Add salt, soy sauce and sesame oil and mix well. The eighth way to mix sesame sauce with oil wheat dishes: tear off the oil wheat dishes one by one and wash them clean. Cut the washed oil wheat vegetable into 8 cm segments. Add salt, soy sauce, sugar, vinegar and sesame oil to sesame sauce and mix well. Pour minced garlic into sesame sauce and mix well. Pour the prepared sesame paste on the oil wheat vegetables, or dip the oil wheat vegetables directly in the juice. Delicious cold practice 3 cold eggs cold eggs, fragrant garlic, appetizing and eating. Ingredients: 4 eggs, minced garlic, Jiang Mo, 1 pepper, soy sauce, soy sauce, sugar, oil consumption and sesame oil. Production process: 1. Clean the eggs first, add water to the pot, cook the eggs with cold water, and cook for 5 minutes after the water is boiled. 2. Take it out after cooking, have a cold water, and then shell the egg. 3. Dip the knife in water so that the yolk won't stick to the knife. Cut the egg into 4 pieces. 4. Cut it and put it on a plate, put it in a lotus shape, then cut ginger, garlic and onion into foam and chop red pepper. 5. Mix chopped garlic, Jiang Mo and pepper with soy sauce, soy sauce, sugar, oil consumption and sesame oil to make mixed juice. 6. Pour the prepared juice, sprinkle with chopped green onion, and pour some hot oil in the pot. A plate of delicious and beautiful cold lotus seed eggs is ready. Three cold salads, three cold salads, shredded carrots, shredded cucumbers and Flammulina velutipes are mixed together, which is absolutely appetizing and refreshing. Ingredients: cucumber 65438+ carrot 0, Flammulina velutipes half, millet pepper, coriander 2, garlic 2g, balsamic vinegar 5g, sugar 10ml, sesame oil 5g, chili oil 3ml, appropriate amount of salt and sesame oil. Production process: wash cucumber, carrot and Flammulina velutipes, prepare coriander, red pepper and garlic, add appropriate amount of water to boil, blanch Flammulina velutipes for 3 minutes, shred cucumber and carrot, put them in a pot, and crush garlic with a garlic press. Put the blanched Flammulina velutipes into cold boiled water, drain the water, and chop the coriander and red pepper for later use. Put into a pot, add sugar, balsamic vinegar, soy sauce, sesame oil, Chili oil, salt and sesame oil, and stir well to serve. Cold lotus root slices are crisp and refreshing, hot and sour and appetizing. Ingredients: 2 lotus roots, Chili noodles, ingredients. 2. Add water to the pot and bring it to a boil. After the water is boiled, pour the sliced lotus root into the pot and blanch it. After boiling again, take out the lotus root. Lotus root should not be blanched for too long, which affects the taste. The lotus root slices out of the pot are cooled with cold water, and then drained. 3. Put the pepper noodles, pepper segments and white sesame seeds into a bowl, pour the oil in the pot, burn it until it smokes, and then pour the hot oil on the pepper, which instantly emits a good smell. 4. Then add a spoonful of Laoganma to the Chili oil, drop a few drops of sesame oil, a little white vinegar, a spoonful of sugar and a proper amount of salt, and mix well for later use. 5. Pour the lotus root slices with good moisture control into a clean basin, pour the prepared juice, add some chopped green onion and stir well. This appetizing cold lotus root slice is ready. Cold cucumber Hotel Edition Cold cucumber is crisp and tasty. Ingredients: cucumber 1, dried bean curd 1, minced garlic, millet pepper, green pepper, soy sauce 1 spoon, half a spoonful of balsamic vinegar, a little sesame oil, a little pepper oil, a little salt and 2 spoons of Chili oil. Production process: one cucumber. Then slice the cucumber evenly. Put on disposable gloves and roll up the cucumber slices from one end. Put it on the plate. Slice the dried tofu and put it around the cucumber. Chop garlic, millet pepper and green pepper into small circles. Put them all on the plate. Pour oil into the pot, heat it to 50%, pour it on the pepper and fry it until cooked. Then add a spoonful of soy sauce, half a spoonful of balsamic vinegar, a little sesame oil, a little pepper oil and 2 spoonfuls of salt (according to your own taste) and stir well. Finally, pour the juice. This hotel version of cold cucumber is ready.