It's sunny in Tomb-Sweeping Day these days, and you're sweating after a little walk, which is obviously very different from some time ago. You can make some adjustments in your diet, and make one or two cold dishes every meal to increase your appetite. After the Qingming Festival, try these five refreshing and appetizing cold dishes and serve them as soon as you mix them. They are delicious and not greasy! Let me share these delicious cold dishes and see how to serve them in ten minutes. Don't miss it. Come and have a look.
First, cold chicken leg meat
Prepare two or three big chicken legs, rinse them and put them in a bowl, soak them in cold water for 20 minutes, squeeze them after soaking, squeeze the blood out and wash them several times.
After treatment, put it in a pot, add ginger slices, onion segments, a little pepper and a spoonful of cooking wine, add enough cold water, cook the chicken legs with high fire until they are cooked thoroughly, and take them out and wash them.
Tear the chicken leg directly by hand and put it in a big bowl. Mix minced garlic, millet pepper, soy sauce, balsamic vinegar, salt, sugar, sesame oil, Chili oil, chopped green onion and coriander in a small bowl.
Finally, pour the juice into the chicken leg meat, add a few slices of lemon and mix well. The cold chicken leg meat is ready, not greasy at all.
Second, cold bean curd skin
Prepare a proper amount of tofu skin, which is thinner and more delicious, and then prepare a cucumber or carrot. I usually use more cucumbers, and my family likes to eat them. Crisp and refreshing, it goes well with tofu skin.
Wash the tofu skin and cut it into filaments for later use. Wash the surface of cucumber and knead it into filaments. Boil the pot with boiling water, put the shredded tofu skin into the pot, cook for two minutes, then take it out and soak it in cold boiling water.
After cooling, control the water, wrap with shredded cucumber, add minced garlic, salt, sugar, soy sauce, balsamic vinegar, chicken essence and Chili oil, and stir well. The cold tofu skin is ready, and it feels more fragrant than eating meat.
Third, cold quail eggs.
Prepare some quail eggs and soak them in cold water for five minutes to soften the dirt on the surface. When the time is up, clean them one by one, put them in a pot, add cold water and a little salt, cook them until they are big, and then simmer them with low fire.
After ten minutes, take it out and put it in a cold water basin, pat it gently, soak it for three minutes, take it out, break it for a while, peel it off, tear it off, rinse it off, and put it in a big bowl after treatment.
Put the millet pepper, pepper noodles, chopped green onion and garlic into a small bowl, pour in hot oil to stimulate the fragrance, then add salt, sugar, soy sauce, balsamic vinegar and sesame oil and stir until the taste is slightly salty. After stirring, pour in an appropriate amount of cold boiled water and stir until the taste is just right.
Pour the juice into quail eggs, preferably less than quail eggs, cover with plastic wrap and refrigerate for several hours. If you are not worried, you can refrigerate it for one night and eat it the day before. It's spicy and delicious, and you won't forget it.
Fourth, cold beef.
Wash the beef, slice it, add water to remove blood, wash it, put it in a bowl, add a little starch and mix well. Cut some parsley pieces and shredded carrots for use.
Boil the pot with water, add beef slices, blanch and take out. Add water to boil, stir-fry shredded carrots until soft, take them out, and put them with beef and coriander.
Add minced garlic, chopped green onion, salt, white sugar, soy sauce, balsamic vinegar and sesame oil and stir well. If you can eat spicy food, add millet pepper rings and Chili oil, the taste will be better, and adjust it according to your own needs.
After stirring, the cold beef is ready. The cold beef made in this way is much simpler than the braised beef. Everyone can succeed at one time, and it is especially enjoyable to eat. You can try.
Five, cold hand-torn eggplant
Wash the eggplant, remove the pedicle, don't peel it, divide it into two halves and put it in the steamer. Steam on the fire for a while, and then take it out when it is completely cooked.
Take it out and leave it for a while. When it is not hot, tear it into small strips and put it on the plate.
Add minced garlic, salt, soy sauce, balsamic vinegar, sesame oil and Chili oil into a small bowl, stir well, pour it on the shredded eggplant, sprinkle with a little chopped green onion and mix well when eating.