Production steps:
Step 1: Wash the chicken gizzards and chicken hearts, then soak the bleeding water with clear water, and change the water several times during this period, so that the cooked chicken is clean.
Step 2: put the spices in the material into clear water and clean them for later use. Among them, Alpinia officinarum and Angelica dahurica are the best products to remove fishy smell.
Step 3: put the washed chicken gizzards and chicken hearts into a boiling pot, add enough water, add spices and salt.
Step 4: Add soy sauce, stir well, and then boil.
Step 5: Although the bleeding water is soaked in advance, there will still be some floating foam here. Skim it off with a spoon. After the water boils, turn to low heat, open the lid until the chicken gizzards and hearts are cooked, turn off the heat and soak them in the soup for seasoning.
Step 6: This is pickled chicken gizzards and chicken hearts, which are very delicious. It's not bad to eat it directly. Pay attention to some, slice the chicken gizzard, mix the chicken heart and coriander, and mix the seasoning, then you can have a drink and a meal on the table.
Ingredients: two Pleurotus eryngii, parsley 1 root, half a head of raw garlic (eat more raw garlic in special period), sugar 1 teaspoon, 2 tablespoons of soy sauce, half a tablespoon of aged vinegar, a little salt (depending on personal taste) and a little sesame oil.
Specific practices:
Step 1: Wash Pleurotus eryngii and cut it into four pieces longitudinally, which is beneficial to tear it into strips.
Step 2: Then do, gently, tear Pleurotus eryngii. The outer layer is elastic, and the closer it is to the inside, the harder it is to tear. Don't worry, it is good to have experience, just like selling oil Weng.
Step 3: Boil a small pot of clear water, blanch the Pleurotus eryngii strips until they are 10 mature, and then take out the supercooled water, which can quickly cool down and increase its crispy taste.
Step 4: Squeeze Pleurotus eryngii gently, put it into a big bowl, wash coriander and cut it into long sections, add sugar, soy sauce, sesame oil and minced garlic, and decide whether to add salt according to the taste.
Step 5: Mix well and plate. It tastes extremely refreshing.
Cold coriander bean curd material: 1 shredded tofu, 1 cucumber, 5 coriander, 1 pepper, 1 green onion, 2 tablespoons soy sauce, 2 tablespoons aged vinegar and a little sesame oil.
Production steps:
Step 1: Wash all cucumbers, parsley, peppers and green onions for later use. In fact, this dish is very similar to the tiger dish in Northeast China, except that it has more shredded bean curd and more protein, which is more nutritious.
Step 2: Cucumber, pepper and onion are cut into filaments, coriander and bean curd are cut into equal lengths and put into a large bowl.
Step 3: Mix a bowl of fruit juice with soy sauce, aged vinegar and sesame oil. There is no need to put other spices here.
Step 4: Pour the juice into a large bowl and stir well. You can taste the salt. If the salt is weak, add some salt and mix well.
Ingredients for cold shredded chicken: chicken breast 1, ginger 1, 2 tablespoons of yellow wine, 3 millet peppers, 2 tablespoons of soy sauce, 2 tablespoons of aged vinegar, half a spoonful of sugar, a little sesame oil, 2 tablespoons of Chili oil, 2 cucumbers 1-2, a little coriander and a little salt.
Specific production steps:
Step 1: Wash the chicken breast, put it in a pot with cold water and ginger cooking wine, boil the bleeding foam, skim off the floating foam, continue cooking for about 10 minutes, take it out immediately after cooking, and immerse it in ice water.
Step 2: Prepare the juice, wash and cut the millet pepper, and mix well with soy sauce, vinegar, sugar, Chili oil and sesame oil.
Step 3: Take out the chicken breast and tear it into filaments.
Step 4: Shred cucumber, cut parsley into sections, put it in the pot with shredded chicken, and pour in juice and mix well.
Cold potato chips ingredients: 1 big potato, 3 parsley, 2 chives, 3 tablespoons white vinegar, half a tablespoon sesame oil, 1 tablespoon oyster sauce, a little sugar, 1 tablespoon homemade Chili oil, and a proper amount of salt.
Production steps:
Step 1: Wash the soil of potatoes, peel them, and then cut them into long strips with a peeling knife.
Step 2: Rinse potato chips repeatedly with clear water for several times, and rinse the starch on the surface of potato chips.
Step 3: Boil a small pot of water, pour in potato chips after the water boils, and stir well to separate the adhered potato chips. After the water boils, boil 1 min. After the potatoes change color, take them out and put them in cold water for supercooling. Because potato chips are thin, 1 min is enough to ripen.
Step 4: Take out the potato chips after cooling, drain the water, and then we will season them. First pour in sesame oil and mix well. Pay attention to this order!
Step 5: Wash coriander and chives, soak them in light salt water for a while, then rinse them, chop them up and put them into potato chips.
Step 6: Add a little salt, sugar, oyster sauce and white vinegar. You can also add some minced garlic here. It doesn't matter if you don't add it.
Step 7: After mixing well, serve a cold potato chip that is not spicy. Crispy and cool. If you like spicy food, add a little Chili oil in the last step.
Cold red oil Flammulina velutipes Ingredients: Flammulina velutipes 500g, 3 garlic, cold soy sauce 1 tablespoon, aged vinegar 1 tablespoon, homemade Chili oil, a little sugar and a little salt.
Specific practices:
Step 1: Flammulina velutipes is a vegetable that shrinks when heated, so it can't be counted. If I eat it myself, I need 500 grams of Flammulina velutipes every time. Cut off the roots, then divide them into small flowers, wash and drain.
Step 2: Boil a proper amount of water, pour the Flammulina velutipes in and blanch for two or three minutes, but not more than three minutes. The longer the time, the more serious the blockage. Then take it out and cool it with cold water.
Step 3: Chop garlic, add sugar, cold soy sauce and mature vinegar, mix well, and decide whether to add salt according to taste.
Step 4: Prepare homemade Chili oil. This Chili oil is very fragrant, but it is not particularly spicy. It belongs to mild and spicy type.
The fifth step; Pour all the juice into Flammulina velutipes, add a spoonful of Chili oil and red oil, and mix well to serve.
Dried bean curd with cold leek and mung bean sprouts Ingredients: a large amount of mung bean sprouts 1, a small amount of leek 1, half a piece of smoked dried bean curd, 4 cloves of fresh garlic, 1.5 tablespoons of fresh soy sauce, 2 tablespoons of aged vinegar, 1 tablespoon of pepper oil, and a little salt.
Specific practices:
Step 1: Actually, we call the smoked dried tofu smoked tofu here, which is made by cutting the tofu in the north into pieces and then smoking it. It has a unique aromatic smell and is most suitable for making cold salad.
Step 2: Mung bean sprouts can clear away heat and detoxify, relieve summer heat and replenish water, and are one of the vegetables that must be eaten in summer.
Step 3: boil a small pot of water, blanch the mung bean sprouts until they are slightly soft, and take them out; Then cut the leek into long sections, put it in a pot, blanch it until it changes color, and take it out. Both should be soaked in cold water and cooled. I bought 1 kg leek for 1 yuan, and put100g in this dish.
Step 4: Cut the smoked tofu into strips, as shown in the figure.
Step 5: Drain the mung bean sprouts and leeks, put them together with smoked tofu strips, add garlic, fresh soy sauce, aged vinegar, pepper oil and salt, and mix well.