Cold dishes in home-cooked dishes can be said to be very hot in summer, often with high temperature. The temperature has been affecting many people's appetites, and everyone's appetites will become very poor. Therefore, it is very suitable to have some appetizing cold dishes at this time. The following are the cold dishes of home cooking recipes.

Cold dishes in home-cooked recipes 1 jellyfish cucumber rolls

Ingredients

Cucumber 1 root, jellyfish 300g

ingredients

6 cloves of garlic, oyster sauce 1 spoon, chicken powder, sugar, vinegar and coriander 1 root.

step

1, prepare the jellyfish soaked in water

2. Prepare cucumber, coriander and garlic.

3. Cucumber is sliced with a peeler and then rolled up.

4. Put the rolled cucumber slices on the plate.

5. Put the jellyfish in the cucumber roll.

6, parsley chopped, only the part of the stalk.

7. Peel and smash garlic, chop it into minced garlic, put it in a bowl, add coriander, oyster sauce, sugar, vinegar and chicken powder, and stir well.

8. Spoon the prepared garlic juice into the cucumber roll.

9. Finally, decorate it with red pepper.

10, delicious home cooking is ready

Tips

Add oyster sauce instead of salt.

Bitter chrysanthemum roll with bean skin

Ingredients

2 pieces of bean curd skin, Sophora alopecuroides 1 piece, Flammulina velutipes 50g, carrot 1 piece.

ingredients

Light soy sauce 15ml, sugar 3g, vinegar 10ml, chili pepper oil, a little sesame oil.

step

1, prepare all the ingredients.

2. Tear off the bitter chrysanthemum and wash it. Cut the tofu skin into wide fingers, shred carrots, and remove the old roots from Flammulina velutipes.

3. Boil the water in the pot and blanch the gold needles for later use.

4. Add the bean curd skin and blanch it.

5, go to a tofu skin and put in bitter chrysanthemum, Flammulina velutipes and shredded carrots.

6, rolled up from the beginning, rolled into a roll.

7. Set the plates in turn.

8. Take a small bowl, add soy sauce, sugar, vinegar, oil pepper and sesame oil, and mix well to make juice.

9, when eating, bitter chrysanthemum rolls are eaten with juice.

Tips

Scalding tofu skin can remove some beany smell, and it is sanitary and tastes better.

Cold auricularia auricula

material

A handful of dried black fungus, a handful of coriander, 2 red peppers, a proper amount of oil, a proper amount of salt, a teaspoon of soy sauce, a little white sesame seeds, two cloves of garlic, two slices of ginger and a teaspoon of vinegar.

method of work

1, dry fungus soaked in water for half an hour.

2. Wash coriander, red pepper and garlic.

3, pepper, garlic finely cut, coriander all two paragraphs.

4. Boil the auricularia auricula in the pot for five minutes, then remove it and cut it slightly.

5. Pour soy sauce, salt and vinegar into the bowl.

6. Heat oil in the pot and saute garlic, ginger and pepper.

7. Pour the hot oil and garlic into the bowl.

8. Stir the fungus evenly and sprinkle some black sesame seeds on the plate.

Stir-fried kelp with onion oil

Ingredients

200g kelp and 40g carrot.

ingredients

Appropriate amount of oil, salt, 4 garlic, 2 shallots, 3g pepper, 5ml rice vinegar, 2g sugar and a little sesame oil.

step

1, prepare all the ingredients.

2. After the kelp is soaked and washed, put it in a pot and add a little vinegar to cook for 3-5 minutes.

3, carrots shredded, garlic chopped.

4. Wash and shred the cooked kelp, then add shredded carrots and minced garlic.

5. Add sugar.

6. Add salt.

7. Add rice vinegar and mix well.

8. Take another small pot, add cooking oil and add onion and pepper.

9. Fry on low heat until the onion is brown. Turn off the fire and remove the seasoning.

10, onion oil is poured in the kelp bowl.

1 1, and mix well again.

Tips

Boiling kelp with a little vinegar can soften the taste of kelp.

Cold okra

Ingredients

Okra 250g

ingredients

Appropriate amount of oil, salt, steamed fish and soy sauce 15ml, 5ml of oyster sauce and 3 garlic cloves.

step

1, prepare all the ingredients.

2. Chop garlic, add steamed fish soy sauce, oyster sauce and appropriate amount of water to the bowl and mix.

3. Boil the water in the pot and add a spoonful of salt.

4. Blanch the washed okra 1-2 minutes.

5. Then pass cold water.

6. Then put the okra in half at the head and tail.

7. Add sesame oil to the wok and saute minced garlic.

8. Add the prepared juice to cook the fragrance and turn off the fire.

9. Then pour the seasoning on the okra.

Tips

When the okra is scalded, the whole okra is scalded, and it is cut after it is too cold, so that the nutrients of the okra can not be lost.

Blanching with salt can make okra green.

Old vinegar peanut

material

200g of peanut, 2 tablespoons of vinegar, sugar 1 spoon, soy sauce 1 spoon, proper amount of cooking oil, 3 cloves of garlic and 3 pieces of millet pepper.

method of work

1, pour the right amount of oil into the pot.

2. When the oil is 40% hot, pour peanuts into the pan and fry them, and slowly fry them with low fire until the surface is golden.

3. Remove and set aside

4. In an empty bowl, add 1 spoon of sugar, 2 tablespoons of vinegar and 1 spoon of soy sauce, and stir the chopped millet pepper and garlic evenly.

5, pour it on the fried peanuts.

Cold yam

Ingredients

2 iron stick yams, 3 millet peppers and green pepper 1 piece.

ingredients

Salt 1 g, 2 tablespoons of soy sauce, half a spoon of vinegar, half a seasoning spoon of sugar, a few drops of sesame oil and 2 cloves of garlic.

step

1, peeled and washed yam.

2. Put yam in a pressure cooker, add a little water, press it for 15 minutes or steam it in a steamer.

3, millet spicy, green pepper cut into circles, garlic minced.

4. Add soy sauce, vinegar, sugar, salt and sesame oil to make a bowl of juice for later use.

5. Cut the steamed yam into sections of appropriate size and pour the juice on it.

Cold bean sprouts

material

400g of soybean sprouts, appropriate amount of onion, appropriate amount of coriander, 2 cloves of garlic, 2 tablespoons of soy sauce, 3 tablespoons of vinegar, sesame oil 1 spoon, sugar 1 spoon, salt 1 teaspoon, appropriate amount of chicken essence, appropriate amount of Chili noodles, appropriate amount of sesame seeds and appropriate amount of oil.

method of work

1, prepare soybean sprouts.

2, boil water in the pot, put the bean sprouts in it, remove the cold water, and drain the water for later use.

3. Shred the onion, cut the garlic into minced garlic, and cut the parsley into small pieces.

4. Put the above ingredients into a large container, add 2 tablespoons of soy sauce, 3 tablespoons of vinegar, 1 tablespoon of sugar and 1 tablespoon of sesame oil, then add a teaspoon of salt and a proper amount of chicken essence, and put Chili noodles and sesame seeds on top.

5, put the right amount of oil in the pot to heat, pour it on the Chili noodles and sesame seeds to burst into fragrance, grab it with disposable gloves and put it on the plate.

Cold lotus root slices

material

Lotus root 1 knot, 5 red peppers, proper amount of oil, chicken essence 1 teaspoon, a little pepper, a little white rice vinegar, half a teaspoon of salt and a little sesame oil.

method of work

1, lotus root peeled and washed, red pepper pedicled and washed and cut into circles.

2. Slice the lotus root, soak it in clean water, and wash off excess starch (rinse twice).

3. Boil the water in the pot, add half a tablespoon of white rice vinegar, and pour in the lotus root slices to cook.

4. Rinse it with clear water after taking it out, and then soak it in a cool white pot.

5, heat the oil in the pot, add pepper and red pepper and stir-fry (small fire).

6, pour into a clean bowl to cool, and control the dry water.

12, add chicken essence, salt, white rice vinegar, sesame oil, fried' red pepper and pepper with oil.

13, mix well, put into a plate, and eat immediately.

Home cooking recipes cold dishes 2 sweet-scented osmanthus honey juice small tomatoes

Eating greasy on holidays, it's not bad to serve a sweet and sour sweet-scented osmanthus honey tomato! The method is very simple: first, cut the small tomatoes with a knife, then blanch them in boiling water, peel them, and soak them in the honey juice made of rock sugar, honey, drinking water and sweet osmanthus for one night. Let the fragrance of osmanthus fully penetrate into small tomatoes, which can not only remove acid but also add sweetness and fragrance. It tastes cold, sour and sweet, and has a faint fragrance of osmanthus.

Preparation of ingredients:

300g of tomato, rock sugar 10g, 5ml of honey, 40g of sweet-scented osmanthus sauce and 0/00ml of drinking water.

Production process:

1, clean the small tomatoes, drain the water, and then draw a cross knife on each small tomato with a knife.

2. Pour a proper amount of water into the pot and bring it to a boil. After the water boils, turn off the fire and pour in the small tomatoes. Blanch them until the skin of the small tomatoes is slightly tilted and remove them. Then peel off the small tomatoes.

3. Add drinking water, rock sugar and honey to the pot, turn off the fire after the fire is boiled, and put the peeled tomatoes into it after cooling. Pour the sweet-scented osmanthus sauce into the pot and stir it evenly, so that the sweet-scented osmanthus honey juice can soak every small tomato evenly.

4. Pour the small tomatoes and soup into the fresh-keeping box and put it in the refrigerator for one night to make the small tomatoes taste.

5, take out the small tomatoes and put them on the plate, and then pour the sweet-scented osmanthus sauce. The sweet and sour sweet-scented osmanthus honey juice is ready.

Cordyceps flower mixed with shredded cucumber

Cordyceps sinensis is an edible mushroom with orange color, rich nutrition and its own unique fragrance. Blanching with shredded cucumber cold salad is nutritious and delicious.

Preparation of ingredients:

80g fresh Chinese caterpillar fungus, cucumber 1 root, 20g shallot, ginger 10g, 2 cloves garlic, white sesame 1g, dried pepper 1g, pepper 1g, peanut oil 10g, sesame oil.

Production process:

1, clean the cucumber, put it on the chopping board, and cut it into evenly thick cucumber shreds with a knife. Cut shallots into chopped green onion, ginger into shredded ginger, garlic into minced garlic, and dried peppers into sections for later use.

2. Pick the roots of the Chinese caterpillar fungus flowers, clean them with water and drain them for later use. Add a proper amount of clear water to the soup pot and bring it to a boil. After the water boils, add the Chinese caterpillar fungus and blanch it. Then take out the drained water and put it in the basin, and put the shredded cucumber into the basin.

3. Take a small bowl, add minced garlic, shredded ginger, chopped green onion, salt, balsamic vinegar, soy sauce, white sugar and sesame oil, stir well and pour the juice into the basin.

4. Burn in a pan until the palm is hot, then pour in peanut oil. After the oil is hot, add dried peppers, peppers and white sesame seeds, which are small and fragrant, and then pour the hot oil into the basin.

5, stir well with chopsticks to serve, and the refreshing and delicious cordyceps flowers mixed with shredded cucumber will be ready.

Steamed lotus root stuffed with sweet sticky rice?

Sweet-scented osmanthus glutinous rice lotus root is also called sweet-scented osmanthus sugar lotus root. It tastes sweet and glutinous with a little sweet-scented osmanthus fragrance. It is delicious and can't stop. It is an appetizing dessert for women and children who like sweets.

Preparation of ingredients:

Lotus root 2 knots, glutinous rice 80g, dried osmanthus 3g, brown sugar 80g, honey 10ml, and drinking water 2500ml.

Production process:

1. Wash the glutinous rice first, then soak it in clean water without glutinous rice for 3 hours, and then drain the excess water for later use.

2. Brush off the silt on the lotus root skin with a brush, then peel off the skin with a peeling knife and wash it.

3. Cut the thick end of the lotus root with a knife, then use chopsticks to stuff the soaked glutinous rice into each lotus root hole bit by bit, and shake the lotus root from time to time in the middle, so that the glutinous rice is not hollow. It's almost enough to fill it to about 9 minutes, because glutinous rice will swell after cooking, so leave a little space. Then cover the previously cut cover and fix the four sides with toothpicks.

4. Put the packed glutinous rice lotus root in an electric pressure cooker, sprinkle with brown sugar and dried osmanthus, add drinking water that hasn't touched the lotus root, cover the lid and boil over high fire, and continue to stew for about 40 minutes.

5. After the electric pressure cooker is deflated, open it, take out the glutinous rice lotus root, air dry it, cut it into pieces, put it on a plate, sprinkle with dried osmanthus, and pour with soup and honey. The sweet and soft glutinous osmanthus glutinous rice lotus root is ready.

Agropyron salad

The method of this wheatgrass salad is very simple. It is only seasoned with olive oil and fruit vinegar, which adds lemon flavor and tastes fresher on the basis of maintaining the original flavor of wheatgrass. The ingredients used are Agropyron cristatum, tomatoes, lemons, blueberries and cashews. Agropyron cristatum is green, tender and juicy, and together with red tomatoes and yellow lemons, it forms a very bright red, yellow and green tricolor. The taste is fresh and refreshing, crisp and juicy!

Preparation of ingredients:

300g of agropyron cristatum, half a tomato, half a lemon, 20 blueberries, 0/2 cashews baked with salt, 0/0ml of olive oil/kloc-0, 5ml of apple vinegar.

Production process:

1, first soak the wheatgrass in clear water for a while, then take it out and drain it, tear it into small pieces by hand and put it into a basin.

2. Clean the tomatoes, cut them into pieces and put them in the basin, clean the lemons, cut them into pieces and put them in the basin.

3. Add clean blueberries and add olive oil and apple vinegar.

4, sprinkle cashews, stir well and serve, and the refreshing and greasy wheatgrass salad is ready.

Cooked dishes and cold dishes 3 1. Cold braised pork platter (beef, chicken feet, chicken wings, chicken heart, pork belly, pig ears, etc.)

1, wash the ingredients to be marinated in advance, blanch the blood, and then clean them. Seasoning: cooking wine, soy sauce, rock sugar, ginger, onion, dried Chili, pepper, and home-made braised pork seasoning package (there are special braised beef and chicken feet, it is best to separate them). You can also make your own: licorice, star anise, cinnamon, fragrant leaves, fennel, orange peel, spiced powder and so on.

2, stir-fry sugar color: add a small bowl of water to the pot, put 100 grams of sugar, simmer until it bubbles, stir-fry until golden brown, add water, and pour into the braised pork pot. Add cooking wine, scallion, ginger slices, pepper, pepper, soy sauce, salt and braised pork, bring to a boil with strong fire, and when the brine is thick, add the ingredients to be marinated, then turn to low fire until it is cooked, soak it for flavor, take it out, let it cool, and cut it into thin slices.

3, cold braised pork universal seasoning juice: ginger and garlic juice, salt, 2 tablespoons of soy sauce, vinegar 1 spoon, chicken essence (monosodium glutamate), sugar, Chili oil, pepper, pepper powder, sesame oil, and chopped shallots.

Second, braised roast chicken

1, a broiler, remove the dirty meat, clean it, blanch the blood, and then put it in clean water for two or three times.

2. I'm an old brine with the last braised beef at home. Just add a proper amount of clear water, and then add aniseed, ginger slices, onion segments, pepper, cooking wine, dried pepper, salt, soy sauce and so on. If there is no old bittern, it is necessary to stir-fry the brown color first, add clear water, put it in a special marinade bag for braised chicken and duck, and put ginger slices, onion segments, cooking wine, salt, pepper, dried pepper, star anise, cinnamon, fragrant leaves, soy sauce, soy sauce and so on. Boil the whole chicken until the brine is thick. After boiling, simmer for 20 minutes, turn over and marinate for 10 minutes, and soak for 2~3 hours to make the chicken tasty.

3. After marinating, drain the water, brush the skin with clear oil, put it in the oven and bake at 200 degrees for 30 minutes, then turn it over and bake for about 20 minutes. Determine the time according to the actual situation. As long as the skin is baked until crisp. If you don't have an oven at home, you can put some flour on the surface and fry it in an oil pan to change color.

Third, pot-stewed roast duck

1 Wash the duck, remove the meat, and then burn the surface fluff with white wine to remove the fishy smell. After burning, clean it.

2. Put it into the pot, add water, blanch the blood for about 5 minutes, remove it and rinse it twice with water. I marinated a plate of by-products such as duck neck, duck head, feet, edible dirty meat, etc. In fact, duck neck is not bad to roast.

3. I used the old brine of braised beef yesterday, adding ginger slices and onion segments, and adding some salt, water and marinade to taste. If you don't have old bittern at home, you can fry it in a sugar color first, add water, add your own bittern for braised chickens and ducks, and then add cooking wine, salt, soy sauce, soy sauce, ginger slices, pepper, dried pepper, star anise, cinnamon and fragrant leaves. First, boil the brine for about 20 minutes, and boil the marinade to taste.

4. Then put the duck into the brine, first boil it with high fire, and then turn to low fire for 20~30 minutes. If the duck is young, don't marinate it for too long, or it will rot when it is turned over during roasting. In the process of marinating, turn the duck over halfway.

5. After marinating, don't take the duck out in a hurry and soak it for 3~5 hours to let the duck taste.

6. Remove the duck and put it in a baking tray, which can be padded with oil paper. In order to make the color look good, or taste better, brush with soy sauce or honey. The honey-flavored roast duck tastes better.

7. Heat the oven up and down at 200 degrees, bake for 40~50 minutes, and turn it over halfway. If you don't have an oven at home, just fry it in an oil pan, and you can pat flour on the surface when frying. Fresh from the oven, hot is the best. You can also cool it and cut it into small pieces.

Four, pepper beef jerky

1, seasoning: ginger slices, pepper, sugar, balsamic vinegar, dried pepper, salt, cooking wine, onion, monosodium glutamate, white sesame and so on.

2, beef beef breast beef, this beef is good sliced, tender and smooth. Cut the beef into appropriate chunks and add cooking wine, dried Chili, onion, ginger, pepper and salt to taste. Cover with plastic wrap and marinate for two days in the refrigerator fresh-keeping room, turning the noodles once in the middle.

3. Put the marinated beef in a steamer, first steam it with high fire and then steam it with low fire 1 hour. After steaming, clip out the beef, let it cool, and then cut it into thin slices.

4, the pot is hot, put rapeseed oil, and burn until it is 6~7 mature. Pour in the beef slices and fry them. Deep-fry the beef until it changes color. If the amount is not much at a time, it can be fried soft, and if it is left for a long time, it must be fried hard.

5, another pot, put the right amount of oil, open a small fire, put pepper, ginger and pepper, stir-fry on a small fire. Add the beef slices and stir fry. Put a little cooking wine and season with salt. Add a little sugar and balsamic vinegar and stir fry. Be careful to keep the fire low until the steam is dry. Stir-fry white sesame seeds until fragrant.

Just put monosodium glutamate before taking out the pot. Pay attention to the whole process, don't be flustered, stir-fry slowly, be sure to stir-fry it into the flavor, and don't fry the seasoning.