Exciting content such as learning about cold dishes

70 ways to make cold dishes, a complete list of ways to make cold dishes, and illustrations of home-style cold dishes

Date: 2014-03-30 Editor in charge: Editor of Cooking Network

1. Ingredients for mixing onions: one pound of onions, three grams of green and red peppers, three grams of soy sauce, three cents of mature vinegar, three cents of refined salt, five cents of sesame oil

Preparation method: Peel off the old skin of the onion, wash it, cut it into slices with a straight knife, and then cut it into thick shreds or small pieces; cut the pepper into shreds with a straight knife and put it on a plate, then mix with refined salt, soy sauce, and mature vinegar, and finally add a few drops Add sesame oil and stir well.

Features: Fresh, crisp and tender, sour and spicy.

2. Mix cabbage

Ingredients: half a catty of cabbage, five cents of soy sauce, five cents of sesame oil, one cent of white sugar, two cents of salt

Preparation method: Peel off the outside of the cabbage Wash and cut into one inch long and half inch wide pieces with a straight knife. Pour into boiling water and cook for two to three minutes. Drain and place in a bowl. Add soy sauce, sesame oil, sugar and salt and mix well. In addition, you can also add dried shrimps, dried fragrant spices, green and red chili shreds, and mix with vinegar to make sweet and sour cabbage.

Features: sweet, salty and crispy, suitable for wine and side dishes.

3. Mix mung bean sprouts

Ingredients: Two pounds of mung bean sprouts, two pounds of cucumber, two ounces of refined salt, five qian of shredded green onion, two qian of shredded ginger, two qian of vinegar, one qian of sesame oil

< p>Preparation method: Remove the impurities from the mung bean sprouts, wash them, blanch them in a pot of boiling water (be careful not to over-blanch them until soft), remove them and remove the water; wash the cucumbers and cut them into slices with a straight knife, then cut them into thin strips and sprinkle Add refined salt, add shredded green onions and ginger, mix well, and finally pour vinegar and sesame oil on the plate. For example, add soaked shredded dried bean curd and vermicelli and mix into three shredded mung bean sprouts.

Features: Fresh, delicious and nutritious. < /p>

Preparation method: Peel the shrimps, cook them in a pot of boiling water, take them out and let them cool; wash the cucumbers and cut them into semi-circular slices with a straight knife; pick and wash the green garlic sprouts and green cabbage leaves and cut them into half with a straight knife Sections, put them all on the case for later use. At this time, cut the cold shrimp into slices. Then plate and season. The order of placing the plate is: first lay the bottom with green vegetable leaves, then arrange the shrimp slices in a pattern (optional), place cucumber slices and green garlic sprouts on the upper layer, sprinkle with water fungus, pour in soy sauce, sesame oil, and mature vinegar.

Features: Bright and beautiful, fragrant and refreshing.

5. Beans mixed with sesame sauce

Ingredients: 5 liang of fresh beans, 2 liang of sesame paste, 2 liang of refined salt, 5 qian of MSG, 10 qian of MSG, 5 qian of pepper oil, 3 qian of minced ginger

Preparation method : Twist the beans, break them, wash them, blanch them in a pot of boiling water, soak them in cold water, take them out and drain them, and put them in a mixing bowl. Then mix the sesame paste into a paste with cold boiled water, heat the pepper oil, add refined salt, monosodium glutamate, and minced ginger and pour it on the beans, mix well and serve on a plate.

Features: Emerald green color and delicious fragrance.

6. Shredded pork mixed with vermicelli skin

Ingredients: Pork (lean), three ounces, mung bean vermicelli, two sheets, cooking oil, five cents soy sauce, three cents sesame oil, five cents vinegar, two cents mustard, five cents salt water, one cent Ten capsules of sesame paste and five-cent MSG

Preparation method: First wash the pork, slice it into slices and then cut it into thin strips; after soaking the vermicelli until soft, cut it into strips with a straight knife, boil it in a pot of boiling water, and remove it. Pour into cold water, drain, transfer to a plate, and stir with chopsticks. Then put the wok on high heat, pour in oil and heat it, then add the shredded pork into the wok and stir-fry, add a penny of soy sauce, wait until the meat changes color and serve it on top of the vermicelli. Pour vinegar, sesame oil, mustard, salt water and MSG into the sauce, preferably topped with sesame sauce and serve.

Features: Fragrant and refreshing, good with wine and food.

7. Mix leeks

Ingredients: Two pounds of fresh leeks, five qian of salt, and ten pieces of Sichuan peppercorns

Preparation method: Pick and wash the leeks, and cut them with a straight knife Cut into inch sections, mix with salt and pepper, put in a basin and cover, marinate for two or three days before eating.

Features: Economical and affordable, best served with rice.

8. Mix fragrant soybeans

Ingredients: Two pounds of soybeans, one ounce of salt, one ounce of soy sauce, one ounce of rice wine, five ounces of five-spice powder, five ounces of chopped green onion, and two ounces of green onion

Preparation method: Pick up the tattered soybeans that have been bitten by insects, wash them, pour them into the pot, add water to soak the bean noodles, pour in five-spice powder (you can also add a penny of lingyunxiang), cook over high heat for about a quarter of an hour, then reduce to low heat and simmer. When cooking, add salt, soy sauce, rice wine and other condiments, cover the pot tightly and simmer until the bean skin swells. When the soup becomes thick, remove from the pot, let it cool and put it on a plate. When eating, you can sprinkle some chopped green onion and drop a few drops of sesame oil to make it taste more fragrant.

Features: Fresh and crispy, perfect as a side dish with wine.

9. Spicy vermicelli

Ingredients: 6 taels of vermicelli, 5 cents of white sugar, 1 tael of soy sauce, 1 tael of chili oil, 5 qian of vinegar, 3 qian of pepper powder, 1 qian of MSG, preparation method: first use the vermicelli Soak in boiling water until soft, cut into two-inch long sections and place on a plate. Using a bowl, add soy sauce, vinegar, sugar, monosodium glutamate and 5 cents of cold boiled water to make a marinade, pour it on the vermicelli, sprinkle with pepper powder, pour in chili oil, mix well and serve.

Features: This dish is Sichuan style, spicy and spicy, and is best served with wine.

10. Mix noodles

Ingredients: 5 liang of good noodles, 3 jin of water, 2 liang of cucumber, 2 liang of sesame paste, 5 qian of mustard, 3 qian of chili oil, 5 qian of sesame oil and 2 qian of sesame oil, mixed with 8 liang

Preparation method: Add water to the flour to make a thick sauce, boil it over high heat until it becomes a paste, spread it out on a wooden board, the thickness should be even, roll it up after cooling, cut it into wide strips and serve on a plate, sprinkle Add cucumber shreds, add sesame paste, mustard, chili oil, pour the soup and add sesame oil. Serve.

Features: Cool and delicious, a great treat in midsummer.

11. Mix celery

Ingredients: Two kilograms of fresh celery, five kilograms of refined salt, five cents of sesame oil, three cents of special vinegar, three cents of soy sauce

Preparation method: Pick the celery Pick the leaves, remove the hairy roots and wash them. Cut into five long sections, blanch them in a pot of boiling water, then sprinkle with refined salt and mix well. When eating, pour soy sauce, special vinegar, sesame oil, or pepper oil for a longer flavor. Do not put vinegar in early, otherwise the vegetables will turn yellow.

Features: Green, fragrant and tender, rich in nutrients.

12. Tomato juice and celery

Ingredients: One pound of tender celery, two liang of tomato juice, two qian of refined salt, one liang of cooking oil, one qian of white vinegar

Preparation method:

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⑴. Select fresh and tender celery, remove the leaves and roots, wash them, cut the stems straight open with a knife, put them into a pot of boiling water, take them out when the water boils again, and drain