Materials required for cold dishes in Northeast China: cucumber 1 root, 2 dried bean curd, half carrot, half catty of spinach, vermicelli 1 root, 2 parsley, lean pork 100g, proper amount of oil and salt, 3 cloves of garlic, 3 tablespoons of sesame sauce, sesame oil 1 tablespoon, and Chili oil.
Practice steps:
1. Prepare the required materials, wash cucumbers, peel carrots, remove old leaves from spinach, and wash. It is best to use mung bean powder or potato powder for vermicelli.
2. Put the vermicelli into the basin, pour in boiling water, blanch the vermicelli, and then soak it in warm water for 10 minutes, and the vermicelli will be soaked. Don't soak in hot water all the time, it is easy to break the vermicelli. After the vermicelli is soaked, cut it into long sections with scissors.
3. Slice cucumber and carrot into filaments. Shredded carrots should be thinner, thicker and more unpalatable. 4. Shred pork, mince garlic, cut coriander into small pieces, and put shredded cucumber and carrot in a circle on the plate.
Let's mix the juice of cold dishes. The sesame paste I bought is very thick, and it will be greasy in my mouth. Usually, sesame paste is diluted with water or sesame oil. This process is called crispy sesame paste. There are also some techniques for baking sesame paste. If the sesame sauce is not baked well, it will completely disperse and taste bad. Put the sesame paste into a bowl and stir it in one direction with chopsticks. The sesame paste will become thick and lumpy. Then pour warm water several times, and let sesame paste and sesame oil mix well until sesame paste is as thick as yogurt. In another bowl, add soy sauce, sugar, salt, rice vinegar, sesame oil and Chili oil and mix well.
6. Add water to the pot and bring to a boil. Add dried tofu and blanch it. After boiling, boil for 1-2 minutes. Drain the dried tofu, and then shred the dried tofu for later use.
7. Boil the water in the pot again, blanch the spinach until the color turns dark green, take out the spinach, cool it in cold water, then take out the spinach, remove the water from the spinach by hand, and cut the spinach into inches for later use. Spinach is easy to cook, so don't overcook it. Blanched and cooled in cold water, so that the color of spinach will not turn yellow and the green and crisp taste of spinach will be maintained.
8. Circle the dried bean curd, spinach and coriander around the plate, put vermicelli in the middle and sprinkle with minced garlic. This looks beautiful. If you don't pay attention to selling photos, you can put them all together in a basin.
9. Add 2 tablespoons of oil to the pot, heat it, add shredded pork, stir-fry until the color turns white, pour cooking wine and soy sauce, stir-fry the shredded pork and color it, and take it out, so that the shredded pork is fried. Pour the fried meat on the vermicelli, pour in the prepared sesame sauce and sauce, and mix it when eating. Such a delicious northeast home-cooked cold dish is ready.
Materials for bumper harvest of mixed vegetables: cucumber 1, tomato 1, half onion, dried bean curd 2, auricularia auricula 1, coriander 1, proper amount of oil and salt, sesame oil 1 tablespoon, 5-6 dried peppers, 2 tablespoons of sugar, 2 tablespoons of rice vinegar.
Practice steps:
1. Prepare the required materials, wash the cucumber and tomato, soak the fungus in advance, soak the dried fungus in cold water for 3-4 hours, fully soak the fungus, remove the root of the soaked fungus, and then tear it into small flowers.
2. Tear the dried bean curd into pieces by hand, put the cucumber on the cutting board, pat the cucumber with the back of a knife, cut a knife in the middle, and then cut the cucumber into sections with an oblique knife. The purpose of filming is to make the cucumber fully broken, so that it tastes better when stirred.
3. Tear the onion into pieces by hand, pass through the top of the tomato, put it in a container, pour boiling water on it, and the skin of the tomato will expand, so it is easy to peel off the skin of the tomato and then cut the tomato into pieces.
4. Cut the coriander, cut the dried pepper in half, and cut the pepper seeds into pieces. Garlic is an indispensable seasoning in this cold salad, which can improve the taste. Eating garlic also has bactericidal effect.
5. Add water to the pot and boil it. After the water boils, add the dried bean curd and blanch it for 2-3 minutes, and cook the dried bean curd until it becomes soft. Take out the dried bean curd and cool it in cold water. Take it out and squeeze it out with your hands for use.
6. Boil the water in the pot again and blanch the fungus for 1-2 minutes. Take out the auricularia auricula, put it in cold water, remove it and drain it for later use.
7. Add oil to the pot. It doesn't matter if there is a little more oil. The next step is to fry Chili oil. Add cold oil and stir-fry peanuts over low heat. Stir-fry peanuts with low heat. Take it out and cool it for later use. Stir-fried peanuts should be stir-fried with a small fire, and the fire is easy to fry, and the inside is not ripe.
8. Heat the oil in the pan a little, and stir-fry the dried Chili. To master the oil temperature, don't fry dried peppers. Dried Chili peppers will taste bitter if fried too much.
9. Put cucumber, dried bean curd, onion, auricularia, coriander and tomato into the basin together, then add seasonings: fried Chili oil, sesame oil, salt, sugar, rice vinegar, aged vinegar and soy sauce, and stir evenly with chopsticks from bottom to top. Add peanuts and stir well, so that this cold salad is ready. Just take it out and put it on a plate. This cold salad should be eaten and mixed now, not for a long time, otherwise the taste will become worse, not crisp and tender, and it will lose its nutrition.
Tiger food materials: green onions, peppers, coriander, soy sauce, sesame oil, salt, the method:
1. Wash scallion, pepper and coriander, control water purification, and remove seeds from pepper.
2. Cut the green onion, then shred, cut the coriander, and shred the pepper.
3. Put shredded pepper, shredded onion and shredded coriander into a large bowl, add 1 tbsp sesame oil, 2 tbsps soy sauce and appropriate amount of salt, stir evenly with chopsticks from bottom to top, and serve.
Materials required for Xinjing Sauce shredded pork: 4 pieces of dried bean curd, 200g pork tenderloin, cucumber 1 root, carrot 1 root, egg white 1/2 pieces, proper amount of oil and salt, 2 onions, ginger 1 root, 4 tablespoons of sweet noodle sauce and cooking wine/kloc.
Practice steps:
1. Stripe tenderloin, cut into large pieces, shred and put on a plate; Add egg white 1/2, starch 1 tablespoon, white pepper 1 tablespoon, cooking wine 1 tablespoon, grab well, and marinate for 15 minutes, so that the fried shredded pork is tender and fragrant without fishy smell. Pepper and cooking wine are both seasonings to remove the fishy smell of meat.
2. Put the onion strips and shredded ginger into a bowl, add half a bowl of water to make onion Jiang Shui, put the dried bean curd into a large bowl, add boiling water, blanch for 2-3 minutes, take out the clear water for later use, or add water to a pot to boil, blanch the bean skin 1-2 minutes, and blanch thoroughly before long.
3. Put a piece of dried bean curd, shredded carrot, shredded cucumber, parsley and shredded onion on one side of the dried bean curd, roll it up, cut it diagonally with a knife, and roll the dried bean curd into a circle.
4. Heat the oil in the pot, add the shredded pork and slide it away quickly. Stir-fry the meat until it turns white, and serve it immediately.
5. Add a little more oil to the pot, heat it, add the sweet noodle sauce and stir fry over low heat, pour in the onion Jiang Shui, shredded onion and shredded ginger, and add the sugar to boil.
6. Add the fried shredded pork and stir well, and pour in the appropriate amount of water starch to thicken. When the soup becomes sticky, turn off the heat and serve it out in a small bowl.
7. Put the shredded pork in the middle of the dried tofu roll and eat the dried tofu roll with the shredded pork.
Materials for stir-frying beans with three shreds: potato 1-2, onion half, coriander 3-4, peanut 1 small bowl, proper amount of oil and salt, sesame oil 1 tablespoon, sugar 1 tablespoon and rice vinegar 2 tablespoons.
Practice steps:
1. Prepare the required materials, peel and wash the potatoes, and select and wash the coriander.
2. Cut the potatoes into pieces with uniform thickness along the length direction, and then cut them into silk. Don't cut the shredded potatoes too finely, it is slightly thicker than the usual fried shredded potatoes. When stir-fried, it is easy to break, and the shredded potatoes are longer, so that the dishes look good. After the shredded potatoes are cut, wash them with clear water, wash off the starch on the surface of the shredded potatoes, and control the moisture. If the starch is not washed off, shredded potatoes will stick together easily when fried.
3. Shred onions, cut parsley into small pieces, cut dried peppers in half along the length, and don't use pepper seeds.
4. Add oil to the pot, fry the peanuts with cold oil, turn to low heat and fry slowly, and gently slide the peanuts in the pot with a spoon to make them evenly heated. It is not easy to stir-fry peanuts with a small fire, nor is it easy to peel them. When you hear the crackling of peanuts, take them out of the pot immediately and let them cool for later use. The water content of peanuts is very low. If hot oil is put into the pot, the water of peanuts will evaporate too fast and lose too much, which will cause the phenomenon of peanut scorching, which will not only be delicious, but also affect the taste.
5. Raise the oil temperature to 70% to 80%, add shredded potatoes and fry until cooked. The surface of shredded potatoes is golden and crisp. When frying, the oil temperature is high and the oil temperature is low, and the shredded potatoes are easily broken.
6. Put the dried peppers in a bowl. After the oil temperature drops slightly, pour some oil on the dried Chili with a spoon, fry the dried Chili, master the oil temperature, and don't fry the Chili.
7. Put onion and coriander into a container, pour in the fried Chili oil, add sesame oil, salt, sugar and rice vinegar, and mix well with chopsticks. Then add the fried shredded potatoes and peanuts, stir quickly and evenly, and serve.
Materials required for hot and sour potato shreds: 2 potatoes, 3-4 millet peppers, 4-5 dried peppers, proper amount of oil and salt, 2 cloves of garlic, rice vinegar 1 tablespoon, and pepper 10 slices.
Practice steps:
1. Peel potatoes and wash them.
2. Slice the potato first, and then cut it into silk with uniform thickness. If the shredded potatoes are different in thickness, the cooked dishes are easy to cook unevenly. Put the shredded potatoes in clean water, wash them twice, wash off the starch on the surface of the shredded potatoes, remove and drain the water, so that the shredded potatoes will not be oxidized and discolored, and the cooked dishes will be very refreshing.
3. Shred Xiaomi spicy and dried Chili respectively, and chop garlic.
4. Add water to the pot to boil, add shredded potatoes, blanch the shredded potatoes until they are broken, and take out the shredded potatoes.
5. After taking out the shredded potatoes, immediately put them in cold water to cool, then take them out and drain them. After blanching the shredded potatoes, immediately cooling them in cold water can increase the crisp and tender taste of the shredded potatoes.
6. Add oil to the pot and heat it. Add pepper and fry over low heat. Stir-fry the pepper with low heat to make it slightly burnt. Remove the pepper.
7. Pour the hot oil of the fried peppers into a bowl filled with dried peppers and fry the dried peppers. Keep the oil temperature well and don't fry the peppers.
8. Put the shredded potatoes into a container, add salt, minced garlic, millet spicy and rice vinegar, pour in the fried oil, stir evenly with chopsticks, and then take out the pot.
Materials required for oil-soaked dried bean curd: 3-4 pieces of dried bean curd, mung bean sprouts 1 bowl, coriander 1 root, proper amount of oil, shallots 1 root, 2 cloves of garlic, 5-6 pieces of dried peppers, and 2-3 tablespoons of seafood soy sauce.
Practice steps:
1. Cut the dried bean curd into narrow strips and wash the mung bean sprouts.
2. Cut the onion into chopped green onion, chop the garlic, cut the coriander into small pieces, cut the dried pepper in half, and don't want the pepper seeds.
3. Add water to the pot and bring it to a boil. Add mung bean sprouts 1-2 minutes. Take out the mung bean sprouts and cool them in cold water. Take out and drain for later use.
4. Boil the water in the pot, add the dried bean curd, boil it for 2-3 minutes, take out the dried bean curd, cool it in cold water, take it out and drain it.
5. Spread the dried bean curd on the bottom of the bowl, then put the dried bean curd on it and pour a circle of seafood soy sauce.
6. Put chopped green onion, minced garlic and dried pepper on the dried bean curd, sprinkle with coriander and serve.
7. Add oil to the pot and heat it until it smokes. Pour the hot oil on the Chili section of the plate and stir it while eating.
Ingredients for celery and peanuts: 300g celery, half bowl of peanuts (raw), proper amount of oil and salt, 3 cloves of garlic, 20-30 slices of pepper and 2 slices of aniseed.
Practice steps:
1. Prepare the required materials. Soak peanuts in water 1-2 hours in advance until the skin swells, which will shorten the cooking time of peanuts. Pick celery leaves and cut off celery roots, because celery leaves are astringent and not suitable for cooking with celery stalks. Picked celery leaves are delicious for cold salad, soup or fried eggs.
2. Wash the celery and cut it with an oblique knife. Cutting celery with an oblique knife can make celery taste better and chop garlic.
3. Add water to the pot, add pepper and aniseed in half, add a little salt, add peanuts, bring to a boil over high heat, and turn to low heat for about 15 minutes. After the time, take out the peanuts and let them cool. The cooking time of peanuts increases or decreases according to personal taste. Want to eat soft noodles, increase the cooking time of peanuts. Peanuts can't be cooked in an iron pan, or the cooked peanuts will turn black. You can cook it in a non-stick pan or a stainless steel pot or a rice cooker.
4. Boil the pot with water, add a little salt, blanch the celery until the color turns dark green, and take out the celery. When blanching celery, adding a little salt to the water will make celery greener.
5. After the celery is fished out, immediately put it in cold water for cooling, so that the celery can be cooled quickly and drained for later use, so that the crisp and refreshing feeling of the celery can be maintained and the color of the celery will not turn yellow. This is a trick to make celery green instead of yellow.
6. Heat the oil in the pot, add the remaining pepper and aniseed, stir-fry the pepper oil with low fire, stir-fry the pepper until it is slightly burnt, turn off the fire, and remove the pepper and aniseed.
7. Put celery and peanuts into a deep container, pour in the fried pepper oil, add minced garlic and salt, and mix well with chopsticks to serve.
Ingredients required for nut spinach: 500g spinach, peanuts 1 small bowl, proper amount of oil and salt, sesame oil 1 tablespoon, 2 cloves of garlic, dried pepper 10, soy sauce 1 tablespoon, half a tablespoon of sugar, and rice vinegar 1 tablespoon.
Practice steps:
1. Remove the old leaves of spinach and wash them. Spinach root is the root of spinach, red. Spinach root belongs to the category of red food and has a good therapeutic effect. Spinach root is nutritious, containing cellulose, vitamins and minerals, but no fat.
2. Boil the pot with boiling water, add a little salt, and blanch the spinach 1-2 minutes until the spinach turns dark green. Don't bleach excessively. After blanching, most of the oxalic acid and astringency of spinach can be removed. Only by removing oxalic acid can the body absorb calcium from spinach.
3. Cool the spinach in cold water, take it out and drain it, then cut it into inches. After blanching the spinach, put it in cold water and cool it, so that the spinach will not turn yellow and keep its crisp and tender taste.
4. add oil to the pot and heat it. You can put more. After the peanuts are fried, use this fried Chili oil, add cold oil to the peanuts and stir fry over low heat. Stir-fry peanuts and let them cool.
5. Put the dried peppers into a bowl, pour in the hot oil of fried peanuts, fry the dried peppers, control the oil temperature, and don't fry the dried peppers. Put spinach in a container, add minced garlic, fried Chili oil, sesame oil, salt, soy sauce, white sugar and rice vinegar, stir well with chopsticks, add fried peanuts, stir well with chopsticks, and then take out the pot.
The materials needed for thin face in Northeast China are: 2 cucumbers, 2 thin faces, half carrots, 2 coriander, sesame oil 1 tablespoon, Chili oil 1 tablespoon, 2 tablespoons sesame sauce, 3 cloves garlic, 2 tablespoons sugar 1 tablespoon rice vinegar, half a tablespoon soy sauce, and soy sauce 1 tablespoon.
Exercise:
1. Shred pork, add cooking wine, grab evenly with a little salt, and marinate for 10 minutes, so that the fried shredded pork will not smell fishy.
2. Slice the cucumber first, and then shred it. You can also put cucumbers in the refrigerator in advance and eat them when they are cold.
3. The bought face-lifting needle is flaky, which can be cut into strips by hand or torn into pieces. The face-lifting knife in Northeast China is generally made of potato starch or mung bean starch, which is transparent, soft and refreshing in taste and delicate in texture.
4. Cut carrots into filaments, parsley into small pieces and garlic into powder.
The sesame sauce I bought is dry and hard, which needs to be adjusted. Put sesame paste into a bowl, add sesame oil, stir in one direction with chopsticks, and pour into cold boiled water several times until sesame paste becomes flowing sauce. The water should be added bit by bit with stirring, and never more at a time, otherwise the sauce will be loose, moist and not sticky.
6. Heat the oil in the pot, stir-fry the shredded pork with low fire, stir-fry the shredded pork until it changes color, pour in soy sauce and soy sauce, stir-fry the shredded pork and turn off the heat.
7. Prepare a deep container, put shredded cucumber, shredded carrot, peeled, coriander and fried pork, pour the prepared sesame sauce, minced garlic, chili oil and rice vinegar, add salt and sugar, stir evenly with chopsticks from bottom to top, and take out.
Materials needed to sauce chicken feet: 2 kg of chicken feet, proper amount of oil and salt, 2 small bags of sauce meat, 2-3 tablespoons of dried yellow sauce, onion 1 root, ginger 1 slice, 2 cloves of garlic, 2 tablespoons of light soy sauce 1 spoon, crystal sugar 1 spoon.
Practice steps:
1. Wash chicken feet and cut off nails.
2. Add water to the pot, then add cooking wine, blanch the chicken feet in cold water, boil the water for 2-3 minutes, remove the chicken feet, rinse them with clear water, and drain the water for later use. This can remove the blood from chicken feet and reduce the fishy smell.
3. Prepare the seasoning, tie the onion, cut the ginger into large pieces, pat the garlic and sell it in the supermarket. The price is not expensive, which saves the trouble of preparing seasoning and tastes good. Dry yellow sauce for sauce. If the sauce dries, add a little water to dilute it. You can use soy sauce instead of dried yellow sauce.
4. Put the oil in the pot, heat it, add the dried yellow sauce and stir fry over low heat, and stir-fry the sauce.
5. Pour in hot water, the amount of water is large, and the sauce lasts for a long time, so as to avoid adding water in the middle of the sauce making process. If you add water, you should also heat the water, not add cold water. Add sauce and meat buns, onion, ginger, garlic, dried Chili, salt, soy sauce, cooking wine and rock sugar, and cook for a few minutes to get the flavor of the seasoning.
6. Put the chicken feet into the water, bring to a boil, and turn the sauce over low heat for 20 minutes.
7. When the time is up, turn off the fire and soak the chicken feet in the sauce 1 hour. When the time is up, take them out and eat them on a plate. You can eat them cold or hot.
Materials required for sauce bone stick: 5 pork bone sticks, proper amount of oil and salt, 2 small bags of sauce meat, 2-3 tablespoons of dried yellow sauce, onion 1 root, ginger 1 root, 2 cloves of garlic, 2 tablespoons of soy sauce, crystal sugar 1 tablespoon, 4-5 dried peppers, etc.
Practice steps:
1. When buying a big bone stick, the merchant is required to cut the big bone stick into two parts, wash the bone stick, soak the pig bone stick in clear water for more than 2 hours, and change the water several times to remove blood stains.
2. Prepare the seasoning, tie the onion, cut the ginger into large pieces, pat the garlic and sell it in the supermarket. The price is not expensive, which saves the trouble of preparing seasoning and tastes good. Dry yellow sauce for sauce. If the sauce dries, add a little water to dilute it. You can use soy sauce instead of dried yellow sauce.
3. Add more water to the pot. If you can't pass the bone stick, blanch it in cold water. After the water is boiled, boil for 4-5 minutes, skim off the floating foam and take it out. After blanching the bone stick, put it in a pot with cold water to let the blood of the bone stick boil fully.
4. After the bone rods are fished out, they are washed in clean water.
5. Put the oil in the pot, heat it, add the dried yellow sauce and stir fry over low heat, and stir-fry the sauce.
6. Pour in hot water, the amount of water is large, and the sauce takes a long time to avoid adding water in the middle of the sauce making process. If you add water, you should also heat the water, not add cold water. Add sauce and meat buns, onion, ginger, garlic, dried Chili, salt, soy sauce, cooking wine and rock sugar, and cook for a few minutes to get the flavor of the seasoning.
7. Put the bone stick in, bring it to a boil, turn the heat down for half an hour, turn off the fire, stew the bone stick in the pot for half an hour, then turn the fire up, bring it to a boil, turn the heat down for half an hour, turn off the fire, and stew the bone stick in the pot for half an hour, so it's easier to taste and you can eat it when you take it out. Don't throw away the miso soup. When it's cold, put it in a fresh-keeping box and keep it in the refrigerator. You can use it next time. The more times you miso, the better your miso dishes will be. You can also dip in other ingredients, such as beef sauce, egg sauce and dried bean curd sauce.