Here is a brief introduction to the practice of this dish.
Ingredients: chicken, don't be too old, or the meat is really not delicious.
Onion, ginger and garlic, Chili oil, pepper, sesame oil, salt, monosodium glutamate, chicken powder, soy sauce,
Production process: Wash the chicken, blanch it in a pot with cold water, drain it again, put the ginger slices in the onion in the pot and cook together. Cover the chicken when the water doesn't pass, bring it to a boil, turn it to a low heat, about 10 minutes, and insert chopsticks into the thickest part of the meat, which should be cooked. Take out and cool with water.
Shredded ginger, shredded onion, minced garlic and chicken into appropriate pieces, add salt, monosodium glutamate, chicken powder and soy sauce, adjust the bottom taste, and then add onion, ginger, garlic, soy sauce, Chili oil and pepper noodles, and finally color with soy sauce. Well, this Sichuan version of pepper chicken is ready, spicy and delicious, [yi tooth]
Speaking of cold dishes, I can't help drooling, because cold dishes are my favorite, delicious and tender. Of course, the cold dish that has the deepest influence on me is my usual food-cold konjac.
Cold konjac is soft, smooth, spicy and delicious. It is a beneficial alkaline food with rich nutrition and has the effects of skin care, laxative and appetizing. Therefore, it is sought after by people.
Processing technology of cold konjac
Ingredients: konjac
Ingredients: chopped green onion, coriander, garlic, millet spicy.
Seasoning: salt, chicken essence, balsamic vinegar, sesame oil and pepper powder.
-Start making-
(1) Boil the konjac in a pot for 5 minutes, take it out and cut it into thin slices.
(2) Put spicy diced millet and minced garlic into a bowl, and add salt, chicken essence and vinegar to make juice.
(3) Heat the oil in a hot pot. When the oil smokes, pour it into the juice and stir well.
(4) Pour the juice into the konjac, add sesame oil, sprinkle with chopped green onion and coriander and mix well.
The cold konjac with good color and fragrance is ready.
Conclusion: Cold konjac tastes smooth and refreshing, especially when served on the table. Simple and delicious, it is a delicious cold dish worth collecting.
For the questioner's question, "Which cold salad impressed you the most?" My answer is cold pig's ear, which is the only cold dish I have not been tired of for so many years. Sister, let me share the practice.
First, prepare a pig ear. Ingredients: ginger, onion, garlic, millet spicy, coriander, cinnamon, fragrant leaves, star anise, dried Chili and white sesame. Seasoning, salt and sugar. Light soy sauce, cooking wine, aged vinegar, Chili oil, pepper oil, vegetable oil.
Step 1: first prepare a pig ear, burn the hair of the pig ear with a flamethrower, and then scrape it clean with a knife.
Step 2: Put the pig's ears in cold water in the pot, add ginger and onion cooking wine, and take them out after the water boils.
Step 3, put the oil in the pot, add ginger slices, garlic, star anise, cinnamon leaves and dried peppers, stir fry over low heat, add 500 grams of clear water, and add salt, sugar, soy sauce and cooking wine. Boil the water, put it in the pig's ear and marinate for 30 minutes.
Step 4, prepare cold sauce during the process of marinating pig ears. Prepare a large bowl, add chopped green onion, garlic paste, millet spicy and white sesame seeds. Transfer, soy sauce, sugar, mature vinegar, Chili oil, sesame oil. Stir well.
Step 5, pick up the pickled pig ears, air-cool and shred them, pour in the mixed cold sauce, stir well, put them in a pot, sprinkle coriander on the surface, and the dish is ready.
Hello, everyone, I am Xiao Wu, a struggling post-90 s boy.
Today, I am very happy to share a delicious cold dish with the landlord, which is also my favorite with my family. Maybe two or three times a week. It is delicious and nutritious. Share it with the landlord!
This cold dish is the first dish my mother cooked for me, so I have a deep memory of the taste and think it is delicious. I want to share it with more people.
material preparation
One cucumber, one bean slice, one ham, one pepper, two coriander, one spoon of salt, one spoon of oyster sauce, a little chicken essence, more vinegar, a little soy sauce, a little sesame oil and two cloves of garlic.
Start making
1, blanch the bean slices with boiling water after shredding, and control the water for later use.
2, cucumber shredded and put together.
3. Shred ham sausage
4. Cut the parsley
Step 5 shred the green pepper
6. Put all the shreds together, then chop the garlic, add salt, oyster sauce, sesame oil, vinegar, soy sauce and chicken essence, and stir well to serve.
A plate of delicious cold mixed three silk will do. Nutritional and delicious, children and adults prefer to eat.
Hello, I'm glad to answer your question. Which cold dish impressed you the most?
What impressed me the most was eating cold dishes, that is, northeast cold dishes. I prefer to eat in hot weather, and holidays, Chinese New Year and festivals are even more essential dishes on the table.
Cold dish preparation ingredients: cucumber, dried bean curd, carrot, cabbage, vermicelli, garlic and coriander
1 cucumber shredding
2 shred the dried bean curd (blanch it with boiling water)
3 shredded carrots
4 shredded Chinese cabbage
5 scald the vermicelli with boiling water.
6 garlic chopped and cut into foam.
Take a bowl, add a little bit of minced garlic, salt, monosodium glutamate, soy sauce, vinegar, sugar, sesame oil and Chili oil and mix well.
Dried spinach! Blanch spinach in boiling water, squeeze out the water, then chop it up, put it with the blanched dried shreds, add shredded ginger and shredded red pepper, season with sesame oil, oyster sauce, salt, sugar, chicken essence and black pepper, and mix well.
Cold dishes are delicious, and people in many places like them. It's really delicious. I think the root of the cold dish impressed me the most.
Our root is called Houttuynia cordata Thunb. We don't have many snacks, and we usually use them to make tea in summer. Later, my sister married in Sichuan, and with my brother-in-law, I tried cold root for the first time, and I am very impressed so far.
Crocodile root is a famous cold dish in Sichuan, Guizhou and Xiangxi, and its raw material is mainly fresh crocodile root. Cold-mixed ears are crisp and refreshing, and contain unique fragrance. Chew carefully, the more you chew, the more fragrant you will be. If you are not used to it, you will feel a fishy smell.
Home-cooked practice of cold-mixed ear root folding
3. The configuration of seasoning can be adjusted according to your own taste. If you like spicy food, put more spicy food, such as fresh morning pepper. I prefer to add more vinegar.
Why are you impressed? Because it's the first time, I really can't eat it. I don't understand why Sichuan people like it so much. Later, I had dinner with my brother-in-law several times and thought it was ok. But my sister still can't eat. The most impressive cold dish is the root of the ear.
The most impressive cold dish is "Husband and wife lung slices", which is a very famous classic Sichuan dish and also a cold dish in Sichuan cuisine. This cold dish is usually served in large and small Chinese restaurants in Chengdu. Many foreign tourists will order this cold dish when they go to restaurants, and they will be attracted by the name of this dish. But the authentic husband and wife lung slices have no lung slices at all. But why is it called this name without a lung piece? Let me give you a detailed introduction to the origin of this dish.
Husband and wife lung tablets have a history of nearly a hundred years, which was initiated by Guo Chaohua and Zhang Tianzheng in Chengdu, Sichuan.
Pork lung new Chili sauce
According to legend, in the 1930s, people near Chengdu only ate beef, but did not eat the internal organs of cattle, and the internal organs were generally discarded. At that time, there was a couple, the man named Guo Chaohua and the woman named Zhang Tianzheng. It's a pity to see those abandoned internal organs thrown away. The two picked the discarded internal organs and picked out the eaten parts and took them back to take care of cooking.
After repeated experiments, the two men sliced, diced and sliced the low-cost offal of beef offal, and put them together with refined seasoning, which was delicious.
Husband and wife lung tablets are mainly made of beef heart, tripe, cow's head skin and other main ingredients, with some auxiliary materials such as Chili oil and Chili noodles, which are pickled. It can be described as delicious, spicy and delicious, with endless aftertaste.
The practice of wife's lung tablets
[raw materials]
Fresh beef, beef offal (belly, heart, tongue, scalp, etc. ), 2500g of old brine, chilli oil, crispy peanuts, soy sauce 150g, sesame noodles 100g, 25g of pepper noodles, 4g of star anise, monosodium glutamate, pepper, 5g of cinnamon and 65438+ of refined salt.
[practice]
1. Wash beef and internal organs. Cut the beef into chunks weighing about 500g, put it in the pot together with the beef offal, add water (depending on the degree of flooding the beef), boil it with strong fire, skim off the floating foam until the meat turns white red, decant the soup, put the beef and beef offal in the pot, pour in the old bittern, add the spice bag (wrapped in cloth with pepper, cinnamon and star anise), white wine and refined salt.
2. Boil the marinade with high fire. After about 10 minutes, take a bowl, scoop in 250g of brine, and add monosodium glutamate, Chili oil, soy sauce and pepper noodles to make a sauce.
3. Cut the cooled beef and beef offal into pieces with a length of 4 cm, a width of 2 cm and a thickness of 0.2 cm, mix them together, pour the marinade and mix well, divide them into several plates, and sprinkle with crispy peanuts and sesame noodles.
[Function]
Fine production, beautiful color, tender and delicious, spicy and fragrant, very palatable.
Key: beef and beef offal must be washed repeatedly to remove odor. The gravy used to mix beef and beef offal should be thick to taste fresh.
The couple's cold beef offal was cheap and delicious, which was welcomed by the people and soon became famous. Because its raw material is waste viscera, it is cut into thin slices during processing, so it is called "waste slices"; Because it was made by husband and wife, and the word "husband and wife" was used in front of it, it was called "husband and wife scrap film" Later, diners thought the word "waste film" was not pleasant to hear, so they changed the word "waste" to "lung" As a result, "husband and wife waste films" became "husband and wife lung films".
Today, the couple's lung slices have become well-known brands of Sichuan cuisine. I believe that after reading the above explanation, you will never be angry because this dish can't eat lung slices.
Scallion mixed with tofu and cucumber are simple and delicious cold dishes.
Now share the method of mixing tofu with onion in my house.
Tofu is divided into south tofu and north tofu. South tofu is delicate and soft, while north tofu has less water content and stronger bean flavor. Both kinds can be mixed with ridges to make cold salad. The specific method is as follows:
1. Wash and chop a handful of shallots for later use.
2. Buy back the boxed south tofu and pour it into the plate, keeping the shape of the wish unchanged. If it's a piece of tofu, chop it up and blanch it with boiling water to remove the beany smell.
3. Sprinkle the onion, soy sauce, sugar and salt evenly on the tofu.
4. Heat the oil in a wok and pour it on the shallots. Mix the tofu and onion well.
If you don't pour hot oil, you can also mix it directly with sesame oil.
Delicious onion mixed with tofu is ready. Just try it. Cool and refreshing.
I'm glad to answer your question. As a senior father, I like to study how to cook in the kitchen when I have nothing to do. I just made a delicious cold dish the other day, with lotus root and choking juice. I think so, too. Caicai, which succeeded on its own, is the most impressive. Let me share my method:
The materials we need to prepare are:
Ingredients: a lotus root (prepare a lotus root with a moderate size according to the number of people)
Ingredients: dried pepper, green pepper, ginger, white vinegar, chicken essence, sesame oil and white sugar.
Specific practices are as follows:
1. Wash and peel the lotus root and cut it into strips or slices with uniform thickness.
2. Boil the water in the pot and let it burn into the lotus root for 2-3 minutes, depending on the size of the gas at home.
3. mince ginger, foam, dried Chili, put it in a bowl and add pepper.
4. Dice green pepper and red pepper.
5. Soak the lotus root in cold water for a shower (the lotus root tastes crisp after the shower)
6. Add oil to the pot, heat the oil, and pour the hot oil on the dried peppers in Jiang Mo.
7. Put green pepper and red pepper into the bowl, too.
8. Add white vinegar, sugar, chicken salt (less) and sesame oil to the bowl and mix well.
9. Pour the prepared juice into the thoroughly cooled lotus root, and stir well before use.
The lotus root made in this way is crisp in taste, sweet and sour in mouth, suitable for drinking, and also meets the people who can't eat spicy food.
I hope my answer can help you.