Cookies and cold dishes have their own local specialties all over the world, which have existed since ancient times or have been invented by modern people. They can all be called gourmets as long as they like. The following is a complete recipe for cold dishes.
Cookbook cold dish cookbook 1 summer cold dish cookbook
Hot and sour crisp radish
Raw materials:
500 grams of radish, 3 grams of salt, 3 red peppers, 2 spoonfuls of white sugar and 300 ml of white vinegar.
Exercise:
1, white radish washed, peeled and sliced, about 0, 3 cm thick;
2. Marinate with salt for about 30 minutes until the radish slices become soft. The radish is watered out, taken out and drained;
3. Pour the drained radish slices into a ceramic bowl, add pepper, white vinegar and white sugar, and the white vinegar should cover the radish slices;
4. Soak for 3 hours before eating. The specific soaking time depends on the size and quantity of radish slices.
Tips:
1, the radish must be salted until it is soft;
2. It is recommended to use ceramic or glass containers instead of stainless steel containers;
3. Use clean chopsticks without water and oil when clamping, or take them out and put them in another container for longer.
Auricularia auricula
Raw materials:
20g of auricularia auricula, 5 cloves of garlic, 5 dried peppers, shallots, balsamic vinegar, soy sauce, sugar and chicken essence.
Exercise:
1, black fungus soaked in cold water in advance, then blanched with boiling water, fished out and drained;
2. Put the onion, garlic and dried Chili powder into a bowl for later use;
3. Put the balsamic vinegar and light soy sauce (the ratio of balsamic vinegar to light soy sauce is 3: 1) into a juice mixing bowl, and then add a proper amount of sugar and a teaspoon of chicken essence;
4. Mix the juice evenly, then pour it into the container of black fungus and stir it for half an hour to an hour before eating.
Tips:
1, the good quality auricularia auricula is large and thin, with a black and smooth surface, a light gray back and a lighter handle than dry weight;
2. If you like spicy food, you can add some spicy oil and millet pepper, which will taste better.
3, deteriorated fungus can not be eaten.
Tofu and onion (salad)
Raw materials:
200g of salted bean curd, 50g of chives, proper amount of sesame oil, proper amount of salt and proper amount of monosodium glutamate.
Exercise:
1, wash shallots, cut into pieces, and cut tofu into large pieces;
2. Steam the tofu in a steamer for 5 minutes, and then crush the cold tofu with a spoon;
3. Add chopped green onion, salt and chicken essence, pour in sesame oil and stir well.
Shredded Cucumber with Sauce
Raw materials:
Cucumber, garlic, salt, sugar, vinegar, sesame oil, chicken essence and soy sauce.
Steps:
1. Cut the cucumber into large pieces with the back of a knife. It is best to choose chilled cucumber, which will be more crisp and refreshing.
2. Put the mashed cucumber into a bowl and drain the water with proper amount of salt.
3. Take another bowl, add other seasonings, mix well, pour it on the cucumber, and pat the cucumber with a knife.
Tips:
1, put the mixed cucumber into a sealed bag and shake well to taste.
2, put the mixed cucumber in the refrigerator for 2 hours, and the taste is better.
Sugar-doped tomato
Raw materials:
Proper amount of tomatoes and sugar.
How to do it:
1. Wash tomatoes, cut them into small pieces, put them in a covered container and sprinkle with a layer of sugar;
2. Shake well and refrigerate for about 10 minute.
Bitter gourd with sauce
Raw materials:
1 bitter gourd, 5g garlic paste, 2g Jiang Mo, 5g sugar, 25g balsamic vinegar,10g sesame oil, 2g monosodium glutamate and 3g refined salt.
How to do it:
1. Wash Natsuna bitter gourd, cut into strips, mix well with salt, and gently knead and marinate.
2. Wash with cold boiled water to remove salt, drain, and add vinegar, sugar, mashed garlic and Jiang Mo. Mix well and drizzle with sesame oil.
Features:
The melon strips are slightly bitter and refreshing, and the crispness is appropriate.
Cold kelp silk
Raw materials:
Kelp, minced garlic, soy sauce, cooking wine, vinegar, spicy oil, sugar.
Exercise:
1, shred kelp and soak in cold water for more than half a day;
2. Turn off the fire after the hot water in the pot is boiled, pour in kelp and mix well quickly, remove cold water and drain for later use.
3. Add soy sauce, a little cooking wine, vinegar, spicy oil, sugar and minced garlic and mix well.
4, mixed kelp silk, soaked in sauce for a long time is more delicious.
Tips:
1, blanching can remove part of the fishy smell of kelp, and the time to put it in the pot should not exceed 30 seconds. Too long time will affect the taste of kelp. If you want to make kelp more chewy, you can prepare cold boiled water in advance and then blanch it with ice water;
2. If you want to make kelp more chewy, you can prepare cold boiled water in advance and then blanch it with ice water.
3, kelp itself is salty, salt is added according to taste, acidity and spicy degree are also adjusted according to your own taste.
Flammulina velutipes in sauce
Raw materials:
200g of Flammulina velutipes, 3 millet peppers, oil, salt, aged vinegar, soy sauce and sesame oil.
Exercise:
1. Wash Flammulina velutipes, cut the head, dice the pepper and mash the garlic;
2. Boil a little salt in the water, add Flammulina velutipes 1 min, remove and drain;
3. Put a proper amount of oil in the pot to boil, turn off the fire, add pepper and garlic, pour vinegar, soy sauce and sesame oil and stir well;
4. Pick it up and pour it on Flammulina velutipes.
Tips:
1, Flammulina velutipes should be blanched with boiling water within 1 minute, which can make Flammulina velutipes crisp and delicious and reduce tooth blockage.
2. Side dishes can be increased or decreased according to personal preference.
Cold preserved egg
Materials:
Preserved eggs, chopped peppers, peanuts, white sesame seeds, chopped green onion, coriander, red oil, soy sauce, garlic.
Exercise:
1. Heat oil in an oil pan, add chopped peppers and garlic, stir-fry until the garlic is golden, and pour in preserved eggs.
2. Crush peanuts and sprinkle them on the plate. Sprinkle with white sesame seeds and chopped green onion coriander.
3. Pour in red oil and a little soy sauce.
Cookbook Cold Dish Cookbook 2 Black Pepper Pleurotus eryngii
Ingredients: Pleurotus eryngii, sweet beans, red sweet pepper and corn shoots.
Accessories: olive oil 1 tablespoon, lemon juice 1 teaspoon, salt 1 2 teaspoons, sugar1teaspoon, a little black pepper, and a proper amount of chopped onion and garlic.
working methods
First remove the tail of Pleurotus eryngii, then slice it and fry it in a dry pot until it is slightly fragrant; Pinch sweet beans to the tail and clean them; Cutting corn seedlings in pairs; Wash red bell pepper, remove seeds and cut into pieces. Boil sweet beans and corn shoots in water, then soak them in ice water and drain them for later use.
Mix the auxiliary materials evenly, then mix all the ingredients and auxiliary materials together and stir evenly.
Tip: When Pleurotus eryngii is mixed cold, not only the aroma and taste are better than that of blanched water, but also the nutrients are less likely to be lost.
Flammulina velutipes in sauce
Ingredients: Flammulina velutipes, cucumber, shredded carrot and shredded black fungus.
Accessories: lemon juice 1 tablespoon, sesame oil 1 teaspoon, salt 1 2 teaspoons, sugar1teaspoon.
working methods
First, wash and shred the cucumber, put it in a container, add a spoonful of salt and stir well, then marinate for one minute. Rooted Flammulina velutipes, washed and cut into sections. Blanch shredded carrots, shredded fungus and Flammulina velutipes, cook and pick them up. Then put it in ice water and drain it again. Then add shredded cucumber, add all auxiliary materials and stir well.
Tip: Don't blanch Flammulina velutipes for too long. It would be better to soak in ice water and then pick up the crisps.
Five-color vegetables
Ingredients: green asparagus, black fungus, carrot, yellow bell pepper, yam, shredded red pepper.
Accessories: olive oil 1 tsp, salt 1 4 tsp, sugar 1 tsp, lemon juice1tsp, minced garlic.
working methods
Peeled yam and carrot, washed and cut into pieces; Cleaning Auricularia auricula and slicing; Wash green asparagus and cut into sections; Wash yellow pepper, remove seeds and slice. Then blanch these in boiling water, take them out and put them in ice water, then take them out and drain them. Mix all the auxiliary materials evenly and put them into a basin, then stir the ingredients and shredded red pepper evenly.
Tip: vinegar is inevitable when it is cold. In fact, you can also try to use lemon juice instead of vinegar, which not only has a refreshing taste but also increases the vitamin nutrition rich in lemon itself.
Mushroom mixed with cauliflower
Fresh mushrooms, cauliflower, corn shoots, carrots, minced garlic and red pepper slices are used as ingredients.
Accessories: olive oil 1 tbsp, salt 1 2 tsp, sugar1tsp.
working methods
Wash the cauliflower first and break it into small flowers; Washing corn and cutting into sections; Peel and slice carrots; Wash fresh mushrooms and cut them into crosses. Blanch these ingredients, pick them up, put them in ice water and drain them for later use. Then mix these materials with minced garlic, red pepper slices and all auxiliary materials evenly.
Tip: Fresh mushrooms are rich in vitamins and dietary fiber. Eating with vegetables can not only improve the taste, but also help to absorb more nutrients.
Ok, these are the four cold dishes introduced today!
Recipe cold dish recipe 3 is suitable for the practice of homemade cold dishes in summer.
Soak vermicelli in hot water, blanch spinach and cut into small pieces, shred tofu skin and cook, shred carrots and onions (raw mix). I like to cut it by hand, which tastes better.
Put all the ingredients together, add minced garlic, a small amount of thirteen spices, a proper amount of salt, chicken essence, soy sauce, pepper (few children), pepper powder, white sesame seeds and balsamic vinegar.
Pour hot oil on it, it stings! Let's eat when it's mixed!