How to make a delicious cold recipe?
Ingredients: Flammulina velutipes, yellow pepper, onion, garlic, soy sauce, balsamic vinegar, sesame oil and honey (sugar).
Exercise:
1. Boil the water, first add Flammulina velutipes and shredded yellow pepper, scald for 30 seconds, and finally add shredded onion, mix well and take it out;
2. Soak the fished 1 material in ice water for half a minute;
3. Fully mix 1.5 teaspoon of soy sauce, 1 teaspoon of balsamic vinegar, half teaspoon of honey (sugar) and garlic into a wet material, take out the two materials, gently squeeze out the water, and then put them into it and mix well;
4. Drop a few drops of sesame oil before serving.
Intimate reminder:
1, Flammulina velutipes is very delicate, so it's best not to blanch in water for more than 30 seconds, or the taste will be too old, and it will plug your teeth when chewing;
2. Soaking the scalded Flammulina velutipes in ice water can not only quickly cool down, but also keep the scalded vegetables with the best taste and color;
3. The scalded Flammulina velutipes should be squeezed out gently to avoid excessive overflow after serving, which will affect the taste and beauty;
4, it is best to mix with food, put it for a long time, Flammulina velutipes will absorb the color of the sauce, and the color will not look good;
5, if you are afraid of the smell of garlic, you can pour a little sesame oil in garlic, so that garlic will not be too irritating or spicy;
6, spicy can add a little spicy oil, the taste is naturally better.
Cold sesame spinach
Ingredients: spinach, pepper, sesame oil, balsamic vinegar, soy sauce, sugar, salt, chopped green onion, red pepper, garlic, ginger, black pepper and cooked white sesame.
Exercise:
1, add sesame oil to the pot, add appropriate amount of pepper, fry with low fire, and take out pepper;
2. Put chopped green onion, red pepper, garlic and ginger into a bowl and pour in hot sesame oil;
3. Add appropriate amount of balsamic vinegar, soy sauce, sugar and a little salt and mix well to form a sauce;
4. Add enough water to the pot to boil, and add appropriate amount of corn oil and salt for 2-3 minutes;
6, spinach drowning, take out the boiling water, squeeze out the water, add the sauce and cooked white sesame seeds and mix well.
Intimate reminder:
1. Spinach contains oxalic acid, especially round leaf varieties, which affects the absorption of calcium by human body after eating. Therefore, before eating this spinach, boil the vegetable water to reduce the oxalic acid content;
2. Seasoning can be adjusted according to your own taste, and materials can be appropriately increased or decreased;
3. After heating sesame oil, sprinkle it on ginger and garlic, which can effectively reduce the spicy and irritating taste;
4, white sesame seeds are fried with low fire and sealed in a glass jar, which is convenient and fast;
It's best to eat cold salad now, not overnight.
Cook cowpea with delicious recipes and cold dishes.
Raw materials; Cowpea, pepper, ginger, garlic, sesame oil, sugar, soy sauce, balsamic vinegar.
Exercise:
1. Pick the old stem of cowpea, cut it into small pieces, cut the small pepper into pieces, boil the water, pour in the cowpea slices and pepper slices, and add a little corn oil and salt for about 3-4 minutes;
2. Chop ginger and garlic into fine paste, add appropriate amount of sugar, soy sauce and balsamic vinegar, heat 1 tablespoon sesame oil and pour it into a bowl to become seasoning;
3. Take out the scalded cowpea, soak it in ice water and cool it thoroughly, then take it out and drain it fully;
4. Mix the seasoning with cowpea and pepper.
Intimate reminder:
1, cowpea should be pinched, white in color, and the bubbles are too old and not brittle, which is not suitable for cold salad;
2. When blanching cowpeas, add a little clear oil and salt, and soak them in ice water after blanching to keep cowpeas green.
3. The flavor of the seasoning can be adjusted freely. You must use sesame oil and heat it to partially remove the discordant taste of garlic.
When cooking any cold salad, the water must be drained, and it is best to eat it now, not overnight.
Cold bean sprouts
Ingredients: bean sprouts, onion, red bell pepper, cooked white sesame, sesame oil, aged vinegar, Chili oil, garlic, soy sauce and sugar.
Exercise:
1. Remove the old roots from the bean sprouts and shred the red bell pepper and onion;
2, a spoonful of sesame oil and vinegar, half a spoonful of Chili oil and garlic, two spoonfuls of soy sauce, a little sugar and mix well to make a flavor juice;
3. Boil the water in the pot, first add bean sprouts and shredded red pepper and blanch for 2-3 minutes. Turn off the fire before taking out the pot, add shredded onion, pick it up and soak it in ice water;
4. Drain the water, pour in the prepared sauce and sprinkle with cooked sesame seeds.
Intimate reminder:
1, blanched vegetables are picked up and soaked in ice water for a while to keep the bean sprouts crisp and tender;
2, onions can be a little more, but the hot time should not be long, so as not to be too soft and yellow;
3, the taste of the juice can be freely adjusted according to personal taste, and you can taste it before stirring;
4. Stir-fry the white sesame seeds with low fire, put them in a glass jar and seal them, so you can carry them with you.
5, cold salad is best to eat now, do not put it overnight;
6. Some bean sprouts look fat and tender, but they have an unpleasant smell of fertilizer and may contain hormones. Never eat it.
A delicious recipe for making cold dishes: diced hot and sour radish.
Ingredients: white radish, carrot, cherry radish, aged vinegar, soy sauce, sesame oil, pepper oil, sugar, salt, pepper, dried red pepper and cooked white sesame.
Exercise:
1, peeled white radish and carrot are cut into diced fingers, and cherry radish is cut into diced fingers;
2. Put the diced radish into a dry and oil-free container, sprinkle some salt to marinate for about 20-30 minutes, and pour out the salt water;
3. Add a proper amount of sesame oil and pepper oil to the cold pot, add a proper amount of dried pepper and pepper, and fry over low heat;
4. Pour the fried three ingredients into the radish, and pour the aged vinegar, sugar and raw materials into flavor juice and pour it on the radish;
5. Mix the radish and the sauce evenly, put it into a sealed fresh-keeping bag, and put it in the refrigerator for cold storage and pickling after exhausting excess air;
6. After pickling for one night, take it out and add a little fried white sesame seeds and sesame oil and mix well.
Intimate reminder:
1, white radish is the protagonist, and a little carrot and cherry radish are just for color enhancement;
2. When pickling diced radish, the container should be clean and oil-free, and the amount of salt should not be too much, so as not to be too salty, and the pickled water should be poured out;
3, stir-fry pepper and dried Chili, the fire should be small, so as not to stir-fry the paste to produce bitterness and odor;
4. In principle, the amount of aged vinegar in the sauce can be slightly more, and the amount of soy sauce should be less to avoid being too salty, and the taste can be adjusted according to the degree you like;
5. It is better to have a ceramic pot. If not, you can also use thick fresh-keeping bags with good quality as containers. After installation, please try to exhaust the internal air.
6, put in the refrigerator will still produce water, you can shake the middle of the bag to make it more uniform;
7. In principle, it can be eaten in the refrigerator overnight, but it tastes best the next day or the third day. If you find that the taste is not enough, you can also add seasoning halfway. Please try to eat it within 1 week.
Spicy kelp silk
Raw materials: kelp silk, dried pepper, garlic sprout, garlic, ginger, coriander, balsamic vinegar, soy sauce, sesame oil, pepper oil, sugar, pepper pepper oil and cooked sesame.
Exercise:
1. Wash kelp, shred and slightly cut into sections. Boil the water and add 1 tbsp white vinegar. Put kelp silk in boiling water 15-20 minutes, then take it out and soak it in ice water until it is cool.
2. Cut dried peppers into small circles, garlic and ginger into paste, and garlic seedlings into small grains for later use;
3. Heat sesame oil and pepper oil in the pot, then pour in all the two ingredients, stir-fry with low heat, turn off the fire and leave the furnace, add appropriate amount of balsamic vinegar, soy sauce, sugar and pepper, mix well, and let stand for a few minutes to become sauce;
4. Put the dried kelp and coriander segments into a large container, add the sauce and cooked sesame seeds and mix well.
Intimate reminder:
1, if it is dried kelp, it should be fully soaked in advance before cooking;
2. Adding proper amount of white vinegar when cooking kelp silk can not only remove the unique fishy smell of kelp silk, but also make kelp easier to cook and beautiful in color. If you like soft taste, you can extend the cooking time appropriately;
3. Cut garlic and ginger into pieces as much as possible. The particles are too big to affect the taste. If there are no garlic seedlings, they can be replaced with shallots.
4. It is suggested to fry the ingredients with sesame oil, and its unique fragrance will evaporate to the extreme due to heating. If there is no pepper oil, you can add a proper amount of pepper particles and fry them. After the pepper smells, remove the pepper particles to avoid affecting the taste of the finished product;
5, stir-fry seasoning must use a small fire, the time should be short, so as not to fry. Finally, when adding balsamic vinegar and soy sauce, turn off the fire and leave the stove to avoid oil leakage and injury;
6, oil pepper pepper can be replaced by Laoganma oil pepper and so on. In case you don't eat spicy food, you can also omit it. The sauce can be tasted with chopsticks, which is slightly salty than usual cooking;
7. Stir-fry the white sesame seeds on a small fire in advance and let them cool. Put them in a glass jar and seal them. You can take them away.
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