"I don't know who Qiu Si will fall into tonight." Autumn is crisp, accompanied by bursts of osmanthus fragrance, and unconsciously ushered in the annual Mid-Autumn Festival. Mid-Autumn Festival is one of the most important traditional festivals in China, and it also symbolizes reunion. On the Mid-Autumn Festival, the whole family get together and have fun. Mid-Autumn Festival family banquets are generally very rich, and all kinds of chicken, duck, fish and seafood are essential for Mid-Autumn Festival family banquets. However, if you eat too much fish and meat, you will always feel tired, and the Mid-Autumn Festival family banquet is indispensable for cold dishes. Cold dishes are not only simple, but also can relieve boredom. It tastes appetizing and refreshing, and it is better than big fish and big meat. Today, I will share with you the home cooking method of eight cold dishes, which is simple and uncomplicated, delicious and easy to cook. Do you like them?

The saliva chicken is a classic Sichuan dish, with crispy skin, tender and smooth chicken, and fresh and delicious. When eating, it is covered with sauce, spicy and delicious, and the spicy and delicious taste makes people want to stop.

Ingredients: 2 chicken legs, 2 shallots, ginger, garlic, cooking wine, salt, thirteen spices, sesame, Chili noodles, soy sauce and balsamic vinegar.

Specific practices:

1. Thaw the chicken legs first and then clean them. If you buy fresh chicken legs, you don't need to thaw them, just wash them. Part of ginger is minced and part of ginger is sliced. 1 shallot, 1 minced.

2. Put the drumsticks in cold water, add onions, ginger slices and cooking wine to remove fishy smell. Skim the foam on the surface after the fire boils, continue to cook for 10 minute, and then simmer for 15 minute after turning off the fire. Stick the chicken leg on the place with the most meat with chopsticks, so as not to bleed water. Take it out and soak it in the prepared cold water until it is cool.

3. Mix the cold sauce. Take 1 small bowl, put Jiang Mo, minced garlic, 1 teaspoon of salt, a little thirteen spices, 1 teaspoon of sesame seeds and 1 teaspoon of Chili noodles into the bowl, pour the burnt hot oil into the bowl to stimulate the fragrance of Chili and garlic, stir well, then add light soy sauce and balsamic vinegar and stir well;

4. Cut the chicken leg into pieces and put it neatly in the plate. Pour the prepared juice evenly on the chicken leg and sprinkle with chopped green onion.

Fried peanuts taste crisp and refreshing, and their lips and teeth are fragrant. It is a classic appetizer deeply loved by people throughout the ages.

Ingredients required: peanuts, salt, liquor and peanut oil.

Specific practices:

1. Prepare 250g peanuts, wash peanuts and soak them for 1 min, clean the floating dust and impurities on the surface of peanuts, and take them out and drain them for later use;

2. Pour peanuts into a cold pot, add peanut oil that has just not eaten peanuts, cover the lid and bring to a boil. Turn down the fire when you hear the crackling sound in the pot;

3. When there is no crackling sound in the pot, uncover the pot cover, continue to fry slowly with a small fire, and push gently with a shovel at the same time to make the peanuts evenly heated;

4. Turn off the fire when the peanuts turn golden, simmer the peanuts with the remaining temperature in the pot, and take out the oil control;

5. Put it in a plate, drop a few drops of white wine while it is hot, mix well and dry, sprinkle a little salt, and mix well with chopsticks to enjoy delicious peanuts.

Cold pig ears are a classic appetizer for the older generation of fathers. It tastes crisp and refreshing, and it's delicious.

Required ingredients: stewed pig ears, shallots, millet spicy, salt, chili pepper oil, soy sauce, balsamic vinegar and sesame oil.

Specific practices:

1. Cut the bought pig's ears into filaments, wash the shallots and cut the chopped green onion, and wash and cut the millet into shreds for later use;

2. Put chopped pig ears in a large bowl, add salt, chopped green onion, pepper, soy sauce, balsamic vinegar, sesame oil and oil pepper to the bowl for seasoning, stir well and put them in a basin.

Tip: The finished products bought by pig ears can be taken home and cut directly into cold salad, which is convenient and relaxed.

Cold cucumber is crisp and refreshing, spicy and delicious, and it is the favorite appetizer of the older generation of fathers. The color is green, beautiful and delicious.

Ingredients: cucumber, shallots, garlic, millet, salt, balsamic vinegar, soy sauce, sesame oil and chili pepper.

Specific practices:

1. After cleaning the cucumber, put it on the chopping board, pat it flat with the back of the knife and cut it into sections. Wash onion and garlic separately, cut onion into chopped green onion, mince garlic, wash millet and fragrant rice, and cut pepper into powder for later use.

2. Put the cut cucumber into a large bowl, marinate it with salt for 20 minutes, and then pour off the killed water;

3. Add chopped green onion, minced garlic, pepper, soy sauce, balsamic vinegar and oil chili pepper into a bowl for seasoning, stir well and put them into a plate.

Sauced beef is rich in flavor, mellow in taste, and has the effect of warming stomach and dispelling cold, so it is the first choice for tonic in autumn and winter.

Required ingredients: beef tendon, onion, ginger, garlic, salt, monosodium glutamate, chicken essence, soy sauce, cooking wine, pepper, cinnamon, tsaoko, dried pepper, fennel, fragrant leaves, sweet noodle sauce and oyster sauce.

Specific practices:

1. Wash the beef tendon and put it in a dish for later use. Wash onion, ginger and garlic separately, cut onion obliquely, slice ginger and dice garlic. Respectively cleaning Zanthoxylum bungeanum, Cinnamomum cassia, Amomum tsaoko, dried capsicum, fennel and geranium, and air drying;

2. Add a proper amount of clear water into the pot, add onion, ginger and garlic, add salt, monosodium glutamate, soy sauce, cooking wine, pepper, cinnamon, tsaoko, dried pepper, fennel, fragrant leaves, sweet noodle sauce and oyster sauce, and boil over high fire to make a sauce soup;

3. Put the washed beef tendon meat into the miso soup, boil over high fire and simmer for 90 minutes;

4, time to uncover the lid, take it out and let it cool thoroughly, change the knife and cut it into thin slices and put it in the plate.

Cold peas are crisp and refreshing, and you can never get tired of eating them. Adding salt and cooking oil can keep peas green when blanched, and taking out cold water can make the taste clearer.

Ingredients: peas, shallots, millet, salt, chili pepper oil, soy sauce, balsamic vinegar and sesame oil.

Specific practices:

1. Wash peas, cut off the head and tail, tear off the fascia on both sides, wash shallots and cut chopped green onions, and wash Xiaomi Spicy and cut into sections for later use;

2. Add the right amount of water to the pot. After the water is boiled, put the peas in the water. Adding salt and cooking oil to water can make Dutch beans greener.

3. After blanching 1 min, take out the cold water, drain the water and put it in a large bowl. Too cold water can make peas taste more crisp;

4. Add chopped green onion, pepper powder, salt, soy sauce, balsamic vinegar, sesame oil and spicy oil into a bowl, stir well and put them in a plate.

Cold bean curd fungus is crisp and refreshing, appetizing and relieving boredom, and has the effect of strengthening the spleen and cooling blood. It's good for your health if you eat it often.

Required ingredients: yuba, auricularia auricula, cooked peanuts, coriander, salt, balsamic vinegar, soy sauce, sesame oil and pepper granules.

Specific practices:

1, yuba and auricularia auricula are soaked in cold water in advance, washed after soaking, cut yuba into sections, and the auricularia auricula is torn into small flowers after the roots are removed;

2. Add an appropriate amount of water to the pot. After the water is boiled, put the yuba and auricularia into the water, remove the cold water and drain the water;

3. Put yuba and auricularia auricula in a large bowl, add salt, balsamic vinegar, soy sauce, sesame oil and pepper to taste, stir well, put them in a plate, and sprinkle with coriander segments and cooked peanuts.

Cold-boiled egg is an appetizing cold dish with wine. It is said that this dish was handed down from the Three Kingdoms period, with a special taste, which can stimulate appetite and reduce swelling.

Ingredients: preserved eggs, onion, garlic, millet, salt, thirteen spices, soy sauce, balsamic vinegar, and Chili noodles.

Specific practices:

1, peeled and washed preserved eggs, cut into 6 pieces, and neatly stacked the cut preserved eggs on a plate;

2. Wash the shallots and cut them into sections, separate the shallots from the leaves, wash and chop the millet, and wash and cut the garlic into minced garlic;

3. Mix the cold sauce. Take 1 small bowl, add scallion, minced garlic, millet spicy, 1 teaspoon salt, a little thirteen spices and 1 teaspoon pepper noodles into the bowl, pour the burnt hot oil into the bowl to stimulate the spicy flavor of scallion and minced garlic, and add balsamic vinegar and soy sauce after stirring evenly;

4. Pour the prepared cold sauce evenly on the cut preserved eggs and sprinkle with chopped green onion.