First, cold noodles
Cold noodles are the staple food I cook the most in summer. Well-made cold noodles are refreshing and nutritious. First, prepare noodles. I usually use fresh Lamian Noodles. When cooking noodles, you can prepare side dishes, shredded cucumbers, shredded carrots and shredded peanuts for later use. Drain the cooked noodles with cold water, add the cut side dishes, add minced garlic if you like garlic, add white sugar, balsamic vinegar, salt, seafood soy sauce, Chili oil, sesame oil and diluted sesame sauce, and mix well to serve. Sour, sweet and spicy, cool and refreshing, rich in nutrition.
Second, ginger fungus
Auricularia auricula is also my favorite food in summer. Auricularia auricula can purify intestinal blood vessels and has a crisp taste, especially wild auricularia auricula in Northeast China. Blanch the fungus with boiling water, remove it and let it cool for later use. Ginger and red pepper are minced, add fungus, and then add a little soy sauce and mature vinegar. The taste of aged vinegar is perfectly blended with ginger, which is slightly spicy. Best for appetizers in summer.
Third, cold noodles.
To talk about the summer in the northeast, it is absolutely inseparable from cold noodles. Soak cold noodles first. Generally, dry cold noodles need to be soaked for at least half an hour. Cold noodle soup needs to be chilled in advance. Every cold noodle soup is made in a different way. I usually add mineral water, sugar, vinegar, monosodium glutamate, soy sauce, cucumber slices, pepper slices and sprite. Generally, I adjust the taste, and put the prepared cold noodle soup into the freezer to freeze out small ice slag for later use. Boil the cold noodles in boiling water for about one minute, quickly remove the cold water, and then drain. Grab the drained cold noodles into a bowl, add spicy cabbage, cucumber, tomato and coriander, and then pour in the cold noodle soup to serve. In hot summer, a bowl of chilled cold noodles can relieve the heat quickly. Southern friends can try it!
Glad to answer your question! I am a pure food lover. You can call me Xiao Wang.
Today, I share a very good and refreshing summer cold dish, coriander mixed with tripe. Welcome to discuss and exchange ~ Next, I will elaborate the cooking process of coriander mixed with tripe to specific steps, which is more convenient to understand.
1. staple food: prepare 300g of coriander and tripe, with the ratio of 1: 3 (if you cook more, you can add the following auxiliary materials and seasonings in proportion. If the weight of ingredients is not a multiple of 300, it is difficult to calculate the specific amount of seasonings and condiments, which leads to the difference in taste. It is recommended to use the seasoning treasure intelligent seasoning machine, which can weigh up to 10KG of ingredients, so that the ratio of ingredients and seasonings is accurate to grams, so that every dish you cook can rival the chef. )
2. Ingredients and condiments:
30 grams of red sweet pepper
9 grams of Chili oil
3 drops of sesame oil
2 grams of chicken essence
2 grams of salt
8 grams of aged vinegar
9 grams of soy sauce
3. Preparation steps:
Coriander is cut into inches, red pepper is shredded, and cooked tripe is shredded.
Boil for 30 minutes: 2g salt water, 5g light soy sauce, cooking wine 10g, bring to a boil with high fire, add tripe, cook with low fire until tasty, and drain.
Sauce: Mix salt, vinegar, soy sauce, Chili oil and sesame oil.
Vegetable sauce: Shred tripe, add shredded coriander and shredded red pepper, add sauce and mix well.
Technical points: seasoning must be accurate. As we all know, the key to the taste of a dish is "taste". If it doesn't taste good, no matter how outstanding your "color, fragrance" is, this dish is still a failure. As far as I know, many friends have problems such as bad taste because they are not sure about the amount of seasoning. I had the same problem before, and later I bought a seasoning treasure intelligent seasoning machine, which improved my cooking quality.
It has 2400 recipes built in, which makes me feel great. Really rich. In other words, even if we only eat new dishes in a different way every day, it will take more than six years to finish the dishes built into the machine menu. Besides, the menu also includes eight famous dishes and local flavor dishes in China, so don't be too intimate and humanized.
Secondly, the machine is touch-sensitive and has a large 7-inch display screen, which is very convenient. Let's make every step and link of cooking clear at a glance. Above the machine is an electronic scale, which can bear the maximum burden of 10KG. It is more than enough to weigh the ingredients for cooking at home, even for multi-dish production in hotel restaurants. The intelligent seasoning machine outputs seasoning according to the specific dishes and the weight of the dishes. The yield of seasoning can be accurate to grams. This precise seasoning output can ensure our ultimate pursuit of food.
Moreover, the intelligent seasoning machine also supports the use of up to 14 kinds of seasonings. There is a special seasoning box for 14 at the back of the machine, which is very rich in powder (salt, monosodium glutamate, chicken essence, pepper, starch, sugar, etc.). ) and liquid materials (soy sauce, old vinegar, white vinegar, cooking wine and oyster sauce, etc. ).
Different from recipes, the intelligent seasoning machine can remind every dish in the whole process and prompt the timing of cooking, so that the cooking white who can't cook at all can have the strength comparable to the hotel chef. I will tell you every step and link of cooking, including all the main ingredients, condiments and auxiliary materials to be prepared, so that everyone can make delicious food.
With this seasoning machine, my cooking has advanced by leaps and bounds. Now it is very dependent, which is really the gospel of cooking. Seasoning treasure intelligent seasoning machine makes your cooking more advanced, so that you can't cook and love cooking!