Materials required for cold dishes in Northeast China: 1 cucumber, 2 dried bean curd, half carrot, half catty spinach, 1 vermicelli, 2 parsley, 1 00g lean pork, proper amount of oil and salt, 3 cloves of garlic, 3 spoons of sesame sauce, 1 spoon of sesame oil,/kloc.
Practice steps:
1. Prepare the required materials, wash the cucumber, peel and wash the carrot, remove the old leaves of spinach and wash. It is best to use mung bean powder or potato powder for vermicelli.
2. Put the vermicelli into the basin, pour boiling water, blanch the vermicelli, and then soak it in warm water for 10 minutes, and the vermicelli will be soaked. Don't soak in hot water all the time, it will easily break the vermicelli. After the vermicelli is soaked, cut it into long sections with scissors.
3. Cucumber is shredded and carrot is shredded. Shredded carrots should be thinner, thicker and more unpalatable. 4. Pork is shredded, garlic is chopped, coriander is cut into small pieces, and shredded cucumber and carrot are placed in a circle on the plate.
Let's mix the juice of cold dishes. The sesame paste I bought is very thick, and it will be very greasy in my mouth. Usually, sesame paste is diluted with water or sesame oil. This process is called sesame paste. There are also some techniques for baking sesame paste. If you don't bake sesame paste well, it will be completely dispersed and taste bad. Put the sesame paste into a bowl and stir it in one direction with chopsticks. The sesame paste will become thick and lumpy. Then, warm water is poured in several times, so that the sesame paste and sesame oil are fully mixed until the sesame paste is as thick as yogurt. In another bowl, add soy sauce, sugar, salt, rice vinegar, sesame oil and Chili oil and mix well.
6. Add water to the pot and boil it. Add dried tofu and blanch. After boiling, boil for 1-2 minutes. Drain the dried bean curd, and then cut it into shreds for later use.
7. Boil the water in the pot again, blanch the spinach until the color turns dark green, take out the spinach, cool it in cold water, then take out the spinach, grab the water in the spinach with your hands and cut it into inches for later use. Spinach is easy to cook, so don't overcook it. Blanched and cooled in cold water, so that the color of spinach will not turn yellow and the green and crisp taste of spinach will be maintained.
8. Put dried tofu, spinach and coriander around the plate, put vermicelli in the middle and sprinkle with minced garlic. This looks beautiful. If you don't pay attention to selling photos, you can put them together in a basin.
9. Add 2 tablespoons of oil to the pot, heat it, add shredded pork and stir-fry until the color turns white, pour cooking wine and soy sauce, stir-fry the shredded pork and take it out after coloring, so that the shredded pork is fried. Pour the fried meat on the vermicelli, pour in the prepared sesame sauce and seasoning juice, and mix it when eating. Such a delicious northeast home-cooked cold dish is ready.
Materials for harvest of assorted vegetables: cucumber 1, tomato 1, half an onion, 2 pieces of dried bean curd, fungus 1, coriander 1, proper amount of oil and salt, sesame oil 1 tablespoon, 5-6 dried peppers, 2 tablespoons of sugar and 2 tablespoons of rice vinegar.
Practice steps:
1. Prepare the required materials, wash the cucumber and tomato, soak the fungus in advance, soak the dried fungus in cold water for 3-4 hours, fully soak the fungus, remove the roots of the soaked fungus, and then tear it into small flowers.
2. Tear the dried tofu into pieces by hand, put the cucumber on the cutting board, pat the cucumber with the back of the knife, cut a knife in the middle of the knife, and then cut it into sections with an oblique knife. The purpose of filming is to make the cucumber fully broken so that it can be tasted better when mixed.
3. Tear the onion into pieces by hand, pass through the top of the tomato, put it in a container, pour boiling water on it, and the skin of the tomato will swell, so it is easy to peel off the skin of the tomato, and then cut the tomato into pieces.
4. Cut the coriander into sections, cut the dried pepper in half, and cut the pepper seeds into pieces. Garlic is an indispensable seasoning in this cold salad, which can improve the taste. Eating garlic also has bactericidal effect.
5. Boil the pot water. After the water boils, add the dried tofu and blanch it for 2-3 minutes. Cook the dried tofu until it becomes soft. Take out the dried tofu and cool it in cold water. Take it out and rub the water with your hands for later use.
6. Boil the water in the pot again and blanch the fungus for 1-2 minutes. Take out the fungus, put it in cold water, take it out and drain it for later use.
7. Add oil to the pot. It doesn't matter if there is a little more oil. The next step is to fry Chili oil. Add cold oil and stir-fry peanuts with low fire. Stir-fry peanuts on low heat. Take them out and cool them for later use. Stir-fried peanuts should be stir-fried with a small fire, which is easy to stir-fry in a big fire, but not cooked inside.
8. Heat the oil in the pot a little, and add the dried Chili to fry until cooked. The oil temperature should be well controlled, and the dried peppers should not be fried. Dried Chili peppers will taste bitter if fried too much.
9. Put cucumber, dried bean curd, onion, fungus, coriander and tomato together in a basin, then add seasonings: fried Chili oil, sesame oil, salt, sugar, rice vinegar, aged vinegar and soy sauce, and stir evenly with chopsticks from bottom to top. Add peanuts and mix well. This cold salad is ready. Just take it out and put it on a plate. This cold salad should be eaten and mixed now. Don't leave it for a long time, otherwise it will taste worse, not crisp and tender, and it will lose its nutrition.
Tiger ingredients: green onions, peppers, coriander, soy sauce, sesame oil, salt, and methods:
1. Wash onions, peppers and coriander, control water purification, and remove pepper seeds.
2. Cut the onion, then shred, cut the coriander and shred the pepper.
3. Put shredded pepper, shredded onion and coriander into a large bowl, add 1 spoon sesame oil, 2 tablespoons soy sauce and appropriate amount of salt, stir evenly with chopsticks from bottom to top, and serve.
Materials required for Xinjing Sauce shredded pork: 4 pieces of dried bean curd, 200g pork tenderloin, cucumber 1 root, carrot 1/2 pieces, egg white 1 piece, proper amount of oil and salt, 2 onions, ginger 1 slice, 4 tablespoons of sweet noodle sauce and cooking wine/kloc.
Practice steps:
1. Striped tenderloin, cut into large pieces, shredded and put in a plate; Add egg white 1/2, starch 1 spoon, white pepper 1 spoon, cooking wine 1 spoon, grab well, and marinate for 15 minutes, so that the fried shredded pork is tender and fragrant, without fishy smell. Pepper and cooking wine are seasonings to remove the fishy smell of meat.
2. Put the onion strips and shredded ginger into a bowl, add half a bowl of water to make the onion Jiang Shui, put the dried bean curd into a big bowl, add boiling water, scald for 2-3 minutes, take out clean water for later use, or add water to boil in a pot, blanch the bean skin for 0/-2 minutes, and blanch it thoroughly, which does not take long.
3. Put a piece of dried tofu, shredded carrot, shredded cucumber, parsley and shredded onion on one side of the dried tofu, roll it up, cut it diagonally with a knife, and roll the dried tofu into a circle.
4. Boil the oil from the pan and add the shredded pork to slip quickly. Stir-fry the meat color until it turns white, and then serve.
5. Add a little more oil to the pot, heat it, add the sweet noodle sauce and stir-fry with low fire, pour in onion Jiang Shui, shredded onion and shredded ginger, and add sugar to boil.
6. Add the fried shredded pork and stir well, and pour in the appropriate amount of water starch to thicken. When the soup becomes sticky, turn off the heat and serve it out in a small bowl.
7. Put the shredded pork in the middle of the dried tofu roll and eat the dried tofu roll with the shredded pork.
Materials for stir-frying beans with three shreds: potato 1-2, onion half, coriander 3-4, peanut 1 small bowl, proper amount of oil and salt, sesame oil 1 tablespoon, sugar 1 tablespoon, rice vinegar 2 tablespoons,
Practice steps:
1. Prepare the required materials, peel and wash potatoes, and pick and wash coriander.
2. Cut the potatoes into thin slices with uniform thickness along the length, and then cut them into shreds. Don't cut the shredded potatoes too finely, it is slightly thicker than the usual fried shredded potatoes. When stir-fried, it is easy to break, and the shredded potatoes are longer, which makes the dishes beautiful. After the shredded potatoes are cut, they are washed in clean water, and the starch on the surface of the shredded potatoes is washed away to control the moisture. If shredded potatoes are not washed to remove starch, they will stick together easily and stick together when frying.
3. Shred onions, cut parsley into small pieces, cut dried peppers in half along the length, and don't want pepper seeds.
4. Add oil to the pot, fry the peanuts with cold oil, turn to low heat and fry slowly, and gently slide the peanuts in the pot with a spoon to make them evenly heated. It is not easy to fry peanuts with a small fire, nor is it easy to peel them. When you hear the crackle of peanuts, take them out of the pot immediately and let them cool for later use. The water content of peanuts is very low. If hot oil is put into the pot, the water of peanuts evaporates too quickly, resulting in excessive water loss, which will cause the phenomenon of peanut scorching, which is not only delicious, but also affects the taste.
5. When the oil temperature rises to 70-80%, add shredded potatoes and fry until cooked. The surface of shredded potatoes is golden and crisp. When frying, the oil temperature is high and the oil temperature is low, and the shredded potatoes are easily broken.
6. Put the dried peppers in a bowl. After the oil temperature drops slightly, pour some oil on the dried Chili with a spoon, fry the dried Chili, master the oil temperature, and don't fry the Chili.
7. Put onion and coriander into a container, pour in the fried Chili oil, add sesame oil, salt, sugar and rice vinegar, and mix well with chopsticks. Then add fried shredded potatoes and chopped peanuts, stir quickly and evenly, and serve.
Materials required for hot and sour potato shreds: 2 potatoes, 3-4 millet peppers, 4-5 dried peppers, proper amount of oil and salt, 2 cloves of garlic, rice vinegar 1 spoon, and pepper 10 slices.
Practice steps:
1. Peel the potatoes and wash them.
2. Slice the potato first, and then cut it into silk with uniform thickness. If the shredded potatoes are of different thicknesses, the cooked dishes will be cooked unevenly. Put the shredded potatoes in clean water, wash them twice, wash off the starch on the surface of the shredded potatoes, remove and drain the water, so that the shredded potatoes will not be oxidized and discolored, and the cooked dishes will be refreshing.
3. Shred Xiaomi spicy and dried Chili respectively, and chop garlic.
4. Add water to the pot to boil, add shredded potatoes to blanch, blanch the shredded potatoes until they are broken, and take them out.
5. After taking out the shredded potatoes, immediately put them in cold water to cool, then take them out and drain the water. After blanching the shredded potatoes, immediately put them in cold water to cool, which can increase the crisp and tender taste of the shredded potatoes.
6. Add oil to the pot and heat it. Add pepper and stir-fry over low heat. Stir-fry the pepper with low heat to make it slightly charred. Remove the pepper.
7. Pour the hot oil of the fried peppers into a bowl filled with dried peppers and fry the dried peppers. Keep the oil temperature well and don't fry the peppers.
8. Put the shredded potatoes into a container, add salt, minced garlic, millet spicy and rice vinegar, pour in the fried oil, stir well with chopsticks and serve out.
Materials required for oil-drenched dried bean curd: 3-4 pieces of dried bean curd, mung bean sprouts 1 bowl, parsley 1 root, proper amount of oil, shallots 1 root, 2 cloves of garlic, 5-6 pieces of dried peppers, 2-3 spoons of seafood soy sauce,
Practice steps:
1. Cut the dried bean curd into narrow strips and wash the mung bean sprouts.
2. Cut the onion into chopped green onion, chop the garlic, cut the coriander into small pieces, cut the dried pepper in half, and don't want the pepper seeds.
3. Add water to the pot and boil it. Add mung bean sprouts and blanch 1-2 minutes. Take out the mung bean sprouts and cool them in cold water. Take out and drain for later use.
4. Boil the water in the pot again, add the dried tofu, boil for 2-3 minutes, remove the dried tofu, cool it in cold water, remove and drain.
5. Spread the dried tofu on the bottom of the dish, then put the dried tofu on it, and then pour the seafood soy sauce.
6. Put chopped green onion, minced garlic and dried chili on the dried bean curd, and sprinkle coriander on the plate.
7. Add oil to the pot and heat it until it smokes. Pour the hot oil on the pepper segments in the plate and mix them when eating.
Ingredients for celery and peanuts: 300g of celery, half a bowl of peanuts (raw), proper amount of oil and salt, 3 cloves of garlic, 20-30 slices of pepper and 2 slices of star anise.
Practice steps:
1. Prepare the required materials. Soak peanuts in clear water for about 1-2 hours in advance until the epidermis expands, which will shorten the cooking time of peanuts. Pick celery leaves and cut off celery roots, because celery leaves taste astringent and are not suitable for cooking with celery stalks. Picked celery leaves are delicious for cold salad, soup or fried eggs.
2. Wash the celery and cut it into inches with an oblique knife. Cutting celery with an oblique knife can make celery taste better and chop garlic.
3. Add water to the pot, add half pepper and star anise, a little salt, add peanuts, bring to a boil over high heat, and turn to low heat for about 15 minutes. When the time is up, take out the peanuts and let them cool. The cooking time of peanuts increases or decreases according to personal taste. If you want noodles and soft food, increase the cooking time of peanuts. Peanuts can't be cooked in an iron pan, or the cooked peanuts will turn black. You can cook them in a non-stick pan, stainless steel pot or rice cooker.
4. Boil the water in the pot, add a little salt, blanch the celery until the color turns dark green, and then take out the celery. When blanching celery, add a little salt to the water, which will make celery greener.
5. After the celery is fished out, immediately put it in cold water for cooling, so that the celery can be cooled quickly and drained for later use, so that the crisp taste of the celery can be maintained and the color of the celery will not turn yellow. This is the trick to make celery green instead of yellow.
6. Boil the oil, add the remaining pepper and aniseed, stir-fry the pepper oil with low heat, stir-fry the pepper until it is slightly burnt, turn off the fire, and remove the pepper and aniseed.
7. Put celery and peanuts into a deep container, pour in fried pepper oil, add minced garlic and salt, and mix well with chopsticks. Serve.
Ingredients for Nut Spinach: 500g of spinach, 1 small bowl of peanuts, proper amount of oil and salt, 1 tablespoon of sesame oil, 2 cloves of garlic, 10 dried pepper, 1 tablespoon of soy sauce, half a tablespoon of sugar and 1 tablespoon of rice vinegar.
Practice steps:
1. Remove the old leaves of spinach and wash them. Spinach root is the root of spinach, and it is red. Spinach root belongs to the category of red food and has a good therapeutic effect. Spinach root is nutritious, containing cellulose, vitamins and minerals, but no fat.
2. Add water to the pot to boil, add a little salt, and blanch the spinach 1-2 minutes until the spinach turns dark green. Don't blanch it too hot. After blanching spinach, most oxalic acid and astringency in spinach can be removed. Only by removing oxalic acid can the body absorb calcium from spinach.
3. Cool the spinach in cold water, take it out and remove the water, and then cut it into inches. After blanching the spinach, put it in cold water and cool it, so that the spinach will not turn yellow and keep its crisp and tender taste.
4. Add oil to the pan and heat it. You can put more. After frying peanuts, use this fried Chili oil, add cold oil to peanuts, and then stir fry with low fire. Stir-fry peanuts and let them cool.
5. Put the dried peppers into a bowl, pour in the hot oil of fried peanuts, fry the dried peppers, control the oil temperature, and don't fry the dried peppers. Put spinach in a container, add minced garlic, fried Chili oil, sesame oil, salt, soy sauce, white sugar and rice vinegar, stir well with chopsticks, add fried peanuts, and stir well with chopsticks to serve.
The materials required for face lifting in Northeast China are: 2 cucumbers, 2 face lifts, half carrots, 2 coriander, 65,438+0 tablespoons sesame oil, 65,438+0 tablespoons Chili oil, 2 tablespoons sesame paste, 3 cloves garlic, 65,438+0 tablespoons sugar, 2 tablespoons rice vinegar, half a tablespoon soy sauce and 65,438+0 tablespoons soy sauce.
Exercise:
1. Cut pork into shreds, add cooking wine, grab evenly with a little salt, and marinate for 10 minutes, so that the fried shredded pork will not smell fishy.
2. Slice the cucumber first, and then shred it. You can also put the cucumber in the refrigerator in advance and let it cool before eating.
3. The purchased mask is in sheet form, which can be cut into strips or torn into pieces by hand. The face lift in Northeast China is generally made of potato starch or mung bean starch, which is delicate in texture, transparent, soft and refreshing.
4. Cut carrots into filaments, parsley into small pieces and garlic into powder.
5. The sesame paste I bought is dry and hard, and needs to be adjusted. Put sesame paste into a bowl, add sesame oil, stir in one direction with chopsticks, and pour it into cold boiled water several times until sesame paste becomes a flowing sauce. Water should be added bit by bit with stirring, and never too much at a time, otherwise the sauce will become loose, thin and not sticky.
6. Heat the oil in a pan, stir-fry the shredded pork with low fire until the shredded pork changes color, pour in soy sauce and soy sauce, stir-fry until the shredded pork changes color, and turn off the fire.
7. Prepare a deeper container, put shredded cucumber, shredded carrot, peeled coriander and fried pork, pour the prepared sesame sauce, minced garlic, Chili oil and rice vinegar, add salt and sugar, mix them evenly with chopsticks from bottom to top, and serve out.
Materials required for sauce chicken feet: 2 kg chicken feet, proper amount of oil and salt, 2 small bags of sauce meat, 2-3 tablespoons of dried yellow sauce, 1 onion, 1 slice of ginger, 2 cloves of garlic, 2 tablespoons of soy sauce, 1 spoon of rock sugar, and 4-5 dried ones.
Practice steps:
1. Wash chicken feet and cut off nails.
2. Add water to the pot, then add cooking wine, blanch the chicken feet in cold water, boil the water for 2-3 minutes, take out the chicken feet, rinse them with clear water, and drain the water for later use. This can remove the blood from chicken feet and reduce the fishy smell.
3. Prepare seasoning, tie the onion, cut the ginger into large pieces, pat the garlic and sell it in the supermarket. The price is not expensive, which saves the trouble of preparing seasoning and tastes good. Dry yellow sauce for sauce. If the sauce dries, dilute it with a little water. You can use soybean sauce without dried yellow sauce.
4. add oil to the pot, heat it, add dry yellow sauce and stir fry over low heat, and stir-fry the sauce.
5. Pour in hot water, the amount of water is large, and the sauce takes a long time, so avoid adding water in the middle of the sauce making process. If water is added, it should be heated instead of cold water. Add sauce and meat buns, onion, ginger, garlic, dried Chili, salt, soy sauce, cooking wine and rock sugar, and cook for a few minutes to get the flavor of seasoning.
6. Put the chicken feet into the water, bring to a boil, and then turn to low heat sauce for 20 minutes.
7. When the time is up, turn off the fire and soak the chicken feet in the sauce 1 hour. When the time is up, take them out and eat them on a plate, either cold or hot.
Materials required for sauce bone stick: 5 pork bone sticks, proper amount of oil and salt, 2 small bags of sauce meat, 2-3 tablespoons of dried yellow sauce, 1 onion, 1 ginger, 2 cloves of garlic, 2 tablespoons of soy sauce, 1 spoon of rock sugar, 4-5 dried peppers, etc.
Practice steps:
1. When buying a big bone stick, please cut the big bone stick into two parts, wash the bone stick, soak the pig bone stick in clear water for more than 2 hours, and change the water several times to remove blood stains.
2. Prepare seasoning, tie the onion, cut the ginger into large pieces, pat the garlic and sell it in the supermarket. The price is not expensive, which saves the trouble of preparing seasoning and tastes good. Dry yellow sauce for sauce. If the sauce is dry, add a little water to dilute it. You can use soybean sauce without dried yellow sauce.
3. Add more water to the pot. If you don't pass the bone stick, blanch it in cold water. After the water is boiled, boil it for 4-5 minutes, skim off the floating foam and take it out. After blanching the bone stick, put it in the pot with cold water, so that the blood of the bone stick can be fully boiled.
4. After the bone rods are fished out, they are washed in clean water.
5. Add oil to the pot, heat it, add dry yellow sauce and stir fry over low heat, and stir-fry the sauce.
6. Pour in hot water, the amount of water is large, and the sauce takes a long time. Avoid adding water in the middle of the sauce making process. If water is added, it should be heated instead of cold water. Add sauce and meat buns, onion, ginger, garlic, dried Chili, salt, soy sauce, cooking wine and rock sugar, and cook for a few minutes to get the flavor of seasoning.
7. Put the bone stick in, bring it to a boil, turn it down for half an hour, turn off the fire, put the bone stick in the pot for half an hour, then fire, turn it down for half an hour after boiling, turn off the fire, and put the bone stick in the pot for half an hour, which will make it easier to taste and take it out. Don't throw away the miso soup. After cooling, put it in a fresh-keeping box and store it in the refrigerator. You can use it next time. The more times you miso, the better your miso dishes will be. You can also season other ingredients, such as beef sauce, egg sauce and dried bean curd sauce.