Current location - Recipe Complete Network - Dinner recipes - 8 appetizing and refreshing cold dishes, delicious and easy to make, what dishes?
8 appetizing and refreshing cold dishes, delicious and easy to make, what dishes?
Ingredients: cold noodles 50g spinach 30g carrot 20g cucumber 30g Flammulina velutipes 50g

Seasoning: salt 6g soy sauce 20ml soy sauce 5ml oyster sauce 8ml coriander 20g longevity wild honey 25ml white vinegar 15ml Chili oil 15ml.

Practice:

1. Wash Flammulina velutipes, cook with water, air dry and squeeze out the water.

2. Wash the dried tofu and cook it in salt water for three minutes. Remove it and cut it into shreds. Add Chili oil and salt, and taste the sugar in advance.

3. Put all the seasonings in a container, add 400ml of cold boiled water and put them in the refrigerator for later use.

4. Wash the spinach, blanch and cut into sections, shred the cucumber and shred the carrot, and put them in a bowl and pour the juice.

Flammulina velutipes mixed

Ingredients: Flammulina velutipes (1 small handle)

Seasoning: onion (1 tree), Chili noodles (appropriate amount), pepper noodles (appropriate amount), sesame oil (appropriate amount), salt (appropriate amount), chicken essence (appropriate amount), vinegar (appropriate amount), soy sauce (appropriate amount)

Practice:

1. Flammulina velutipes cut off the roots, washed and torn into a handful.

2. After the water is boiled, blanch the water.

3. After the Flammulina velutipes are cooked, put them on a plate for later use.

4. Cut the shallots into small pieces.

5. Pour Chili noodles, pepper noodles, chopped green onion, salt, chicken essence, vinegar, soy sauce and sesame oil into Flammulina velutipes.

6. The oil in the pot is hot.

7. Put the oil down slightly and pour it on the Chili noodles.

bean curd and scallion (salad)

Ingredients: Tofu (300g)

Seasoning: chives (100g), scallops (1 teaspoon), chicken powder (2g), sesame oil (1/4 teaspoon), sugar (1/4 teaspoon) and salt (3g).

Practice:

1, wash tofu and shallots, and heat tofu in microwave oven for two minutes.

2. Cut the chives into the end, and cut the tofu into diced cubes one centimeter square.

3. Add fresh shellfish sauce 1 teaspoon, chicken powder 2g, salt 3g, sesame oil 1/4 teaspoon and sugar 1/4 teaspoon for seasoning.

4. Finally, add chopped green onion and mix well.

Cowpea with garlic paste

Ingredients: cowpea, pepper, garlic, soy sauce, sugar, vegetable oil.

Practice:

1, wash cowpea, and chop pepper and garlic.

2. After the boiling water is boiled, pour in cowpeas and cook for 2 minutes, then remove them for later use.

3, pour the oil to preheat the pot, add garlic and pepper to stir-fry the fragrance.

4, cowpea plate, add garlic, pepper and soy sauce, sugar and mix well.

Cowpea contains protein, which is easy to digest and absorb, and has the effects of invigorating stomach and kidney, nourishing face and keeping fit.

Cold shredded cucurbit

Ingredients: zucchini, 1 big root, one tablespoon of olive oil, one tablespoon of small red pepper, rice vinegar, more than ten peppers, soy sauce, Chili oil, salt and sugar.

Practice:

1 Fresh and tender zucchini is chosen because the cold salad tastes more crisp and tender, and it can be wiped in one go. Wash the zucchini, don't peel it, rub it into long filaments, and the soft melon sac will not be needed.

2 sugar, salt, rice vinegar, soy sauce, sesame oil, Chili oil, put a little red pepper in the spicy food and make a bowl of sauce.

3 the fragrance made by cold salad is inevitably the oil with the smell of pepper. Here we use a spoon and a spoonful of olive oil.

4 add pepper granules, wait for dense small bubbles to become more and more dramas, and turn off the fire when the smell of pepper floats out.

5 pour the sauce on the shredded pumpkin, take a sieve, and filter out the pepper particles when pouring the oil.

After mixing well, it is best to refrigerate for half an hour in the refrigerator, so that it tastes better.

double color skin frozen

Ingredients: pigskin (appropriate amount)

Seasoning: onion (right amount) ginger (right amount) garlic paste (right amount) star anise (right amount) soy sauce (right amount) cooking wine (right amount)

Practice:

1. Remove the hair from pigskin with the eyebrow clip.

2. Scrape off the excess white grease from the skin.

3. Add a proper amount of water to the pot, add onion, ginger and cooking wine, put the pig skin in the pot and cook for 10 minutes, then take it out.

4. Put it in clear water to shower and scrape off the fat oil.

5. Cut the processed pigskin into small pieces and shred it with a knife.

6. Add enough water to the pot, and put star anise and onion ginger into the pot.

7. Pour in the skin, add some salt and bring to a boil.

8. Turn to low heat and cook until the skin is soft and rotten and the soup is thick.

9. Pick out the seasoning, put 1/2 into the mold, air it to a slight temperature, and then refrigerate it in the refrigerator until it is completely solidified.

10. Add a little soy sauce to the remaining jelly and boil it for color.

1 1. After the primary color jelly is solidified, pour the soy sauce color jelly soup into the mold and refrigerate until it is solidified.

12. Serve with garlic juice.

Blueberry yam

Ingredients: yam

1. Wash the floating soil on the surface of yam, peel it, and cut it into strips with similar length.

2. Put it in a pot with high fire 10- 15 minutes for steaming.

3. Take out the cold water until it cools.

4. The yam is coded into the plate to form a tic-tac-toe grid.

5. The blueberry sauce is slightly diluted with some water, and can be eaten after being drenched on yam strips.

Cold water bamboo

Raw materials: 300 grams of 8 bamboo shoots, 2 pieces of garlic, chopped pepper sauce 1 teaspoon, salt, sugar, sesame oil, monosodium glutamate,

Practice:

1,. Peel off the green water bamboo and wash it.

2. Steam in a steamer for 20 minutes or put it on it when cooking until the rice is cooked.

3. Cut the steamed water bamboo into slender strips.

4. Add salt, sugar, chopped pepper sauce, sesame oil and monosodium glutamate, mix well and serve on a plate.