Don't worry about the Chinese New Year banquet. These four cold dishes are helpful to you, and your appetite is not greasy.
1, cold Pleurotus ostreatus
List of ingredients
Pleurotus ostreatus, millet pepper, white sesame, chopped green onion, garlic and Chili noodles
Production steps
1. Mix cold sauce: put millet pepper, white sesame, chopped green onion, garlic and pepper noodles into a bowl, pour in hot oil, add 1 tbsp sugar, a little salt, 2 tbsp soy sauce, 3 tbsp balsamic vinegar and 1 tbsp oyster sauce and mix well to make cold sauce.
2. Wash Pleurotus ostreatus into small flowers.
3. Boil the water in the pot, add the Pleurotus ostreatus, cook, remove and drain.
4. Then pour in the cold sauce and mix well.
2, cool fungus
List of ingredients
Auricularia auricula, green pepper, coriander, garlic, soy sauce, vinegar, sugar, sesame oil, salt.
Production steps
1. Wash the fungus with a handful of hot water.
2. Prepare some green and red peppers, coriander and garlic.
3, fungus drowning, boiled for 2 minutes, do not cook for too long, too long fungus will become inelastic.
After cooking, immediately put it in cold water to cool.
4. Cut the side dish into small pieces.
5. Peel the garlic and mash it with a stone mortar. Here's a little trick. When mashing, add a small amount of salt to garlic. You can mash it easily.
6. Put it into a bowl after mashing, add soy sauce, vinegar, sugar, sesame oil and salt and mix well.
7, fungus control dry water, pour into the basin, add green pepper, cooked sesame coriander, pour in the prepared juice, mix well and plate!
3. Cold snails
List of ingredients
Snail, green pepper, coriander, lemon slices, onion, minced garlic, soy sauce, aged vinegar, sugar and chicken essence.
Production steps
1. Mix the sauce, green pepper, coriander, lemon slices, onion, minced garlic, three tablespoons of soy sauce, three tablespoons of aged vinegar, one spoonful of white sugar, one spoonful of chicken essence and a proper amount of lemon juice, and stir well for later use.
2. Wash the snail, put it in a pot with cold water, add ginger slices and cooking wine, cook for five minutes, remove the cold water and put it on a plate.
3. Then pour in the prepared sauce and stir well.
4. Cold eggs
[Component List]
Luffa 1, salt 1, oil 1, egg 1, garlic 1, a few slices of ginger, 2 tablespoons of soy sauce, rice vinegar 1, sesame oil 1, and millet spicy.
[Production Steps]
1, Luffa 1 root, scrape the skin first, and then cut into small pieces. Luffa has high nutritional value, and the most important thing is that it belongs to seasonal vegetables, so you can eat more;
2. Boil water in a pot, add 1 tablespoon salt and a drop of oil to the water, and then blanch the loofah. Luffa is soft, don't cook it for too long;
3. When cooked, you can take it out, then quickly pass cold water, cool it and take it out for later use;
4. Now cook the eggs, put the eggs in cold water, cook for 5 minutes on medium heat, turn off the fire and stew for 3 minutes, so that the boiled eggs are just right;
Now let's make the sauce. Add a garlic head and a few slices of ginger in a mortar and mash them into garlic paste. This level is not enough, so it will continue. This mashed garlic smells much better than a machine.
6. After pouring out, add two spoonfuls of soy sauce, one spoonful of rice vinegar, two spoonfuls of ground sesame oil, half a spoonful of salt and a handful of millet spicy, and mix well for later use;
7. When the eggs are cooked, take them out and cool them quickly. Soak it for a while and then peel it. It's simple and quick.
8. Then cut the peeled egg in half, and wipe some water on the knife when cutting, so that the yolk will not stick;
9. After all the pieces are cut, put them together with the loofah and finally pour the sauce.
Today, when I can find thousands of recipes online and in various food apps, I still buy cookbooks locally. In the final analysis, it is because I am lazy.
There are many recipes used in the past year or two, borrowed and bought, and there are not many left in the end.
In addition to being really practical, every book I left behind has its irreplaceable characteristics, and I have also made a selection. Finally, I selected the following Illustration of China's Cooking Books on the Tip of the Tongue, which I highly recommend to you.
This set of books is suitable for office workers and housewives to learn cooking. Every dish has been handed down from generation to generation, with a taste of home and homesickness. It takes you to understand the cultural and historical traces of food in the form of detailed color pictures, as well as the nanny-style production steps, which Xiaobai can easily get started.
This book * * * contains nearly 200 dishes, and each dish records the cooking principle, ingredients selection, knife skills and the transmission of five flavors in cooking in detail.
The secret of making home cooking from "edible" to "delicious" is hidden in this book.
For example, scrambled eggs with tomatoes can be called home cooking 1. As long as the egg white and yolk are separated when beating eggs, the egg white is soaked first, and then the yolk and salt are added to break up, it will become extremely smooth and tender.
For example, sweet and sour pork ribs, with two kinds of vinegar, old vinegar and balsamic vinegar, are put twice, so as to maintain a better vinegar taste.
For example, if you want rice to be soft and sweet, don't ignore Taomi; If the porridge is soft enough, add a spoonful of oil; If you want to make the stewed mushrooms more fragrant and slippery, add a piece of chicken skin; In order to keep the vegetables green, besides frying them until they are only 7 minutes cooked, you can also blanch them with cold water or ice water.
When reading this book, I often sigh "so that's it". If I cook good food according to it, my self-confidence will double ~
This book also collects a lot of details about cooking.
Seasoning is somewhat similar to "proper amount", how to "raise" the pot, how to cut vegetables for beginners with poor knife skills, how big the fire of steaming vegetables is, whether to use cold water or hot water for blanching, how to soak dry goods and so on. All of the above are explained in detail with specific recipes.
Another advantage of it is that it can be completely spread out, which will make it convenient for you to compare books while cooking!
If you read and compare this cookbook carefully, I believe you can also make delicious food, and the aftertaste of food is more addictive.
In fact, not only cooking, but also the benefits of aftertaste in work, life and even interpersonal relationships are worthy of attention.
Don't covet' just looking at the present', but keep' getting better' in mind. I hope you can become a person who cherishes the aftertaste.
Our store offers a limited time discount. This cookbook only needs 78 yuan. You can start with the money for a meal. Why not?
Friends who like cooking can click on the following link to buy: