During the Chinese New Year banquet, the big fish and meat are inevitably a bit greasy. When relatives and friends gather together, drinking is inevitable. It is always satisfying to eat some refreshing cold dishes on the table. Today I will share with you 4 cold dishes, which are not only refreshing and appetizing

It relieves greasiness and is simple to make.

Course 1: Saliva Chicken Saliva Chicken is a traditional Sichuan specialty dish in China. It is a cold dish in Sichuan cuisine. It is rich in seasonings and combines spicy, fragrant, tender and refreshing.

When cooking, the soup used to cook chicken is very particular and needs to be just right. This can preserve the soluble protein of the chicken to the maximum extent, increase the deliciousness of the chicken, and have its unique aroma and taste.

Wash the native chicken and set aside. Pour half a pot of water into the pot, tie the green onions into knots, add chicken to press the green onion knots, add ginger slices, bring to a boil over high heat, cover the pot, cook for 15 minutes, and simmer for five minutes until done.

Soak the native chicken in water, put it in the refrigerator for 30 minutes, then take it out and cut it into pieces and put it on a plate.

Cut the ginger into rice, scallions into chopped green onions, millet into rings and peppers, and garlic into minced garlic. Wash and dry the pot. Pour in a little oil, add peanuts and stir-fry over low heat until fragrant. Remove.

Spread the cooked sesame seeds and peanuts evenly on the cut chicken. Heat the oil in the pan again, add the ginger, garlic, millet pepper, stir-fry briefly and turn off the heat. Then pour in the red oil, mature vinegar, light soy sauce, pepper oil, and white sugar.

, sesame sesame oil, and appropriate amount of salt. Stir evenly. Sprinkle the prepared juice evenly on top of the cut chicken pieces. Sprinkle in chopped green onion or coriander to garnish. The chicken with saliva is complete. Step 2: Salad Pig Ears. Wash and scrape the pig ears.

First add some cooking wine to the pig hair and rub it to remove the odor, then rinse it, blanch the cleaned pig ears in cold water, take them out and wash them, then add 2 tablespoons of dark soy sauce, massage and marinate for 15 minutes. Spread the green onion and ginger in the pressure cooker

, add the brine package, put the pickled pig ears into the pot and arrange them, then add an appropriate amount of water, cover the lid and press it to the beans or meat level, insert it with chopsticks after cooking, and then take it out.

Let cool, then take out and cut into strips to make the marinade: 2 tablespoons of light soy sauce, 6 grams of minced garlic, 1 tablespoon of balsamic vinegar, 1 tablespoon of sesame oil, a little salt, mix well, pour in the marinade and mix, you can also add some chopped coriander and mix.

The dishes that accompany wine and rice are particularly delicious and appetizing.

Course 3: Cold Cucumber Rolls Wash the cucumbers, cut them in half and scrape them into thin slices with a peeling knife, then roll them up and place them on a plate. Cut the millet and pepper into rings, mince the garlic, and put the white sesame seeds on the greens.

On the melon rolls, cold sauce: In a bowl, put 3 spoons of light soy sauce, 2 spoons of balsamic vinegar, 1 spoon of sugar, appropriate amount of salt and mix well to form a cold sauce. Pour the prepared sauce on the cucumber rolls.

Pour an appropriate amount of vegetable oil into the milk pan, heat it up, pour it on it, and when it sizzles, the cucumber is ready. Have you learned how?

If you like it, hurry up and save it. Course 4: Cold kelp shreds. Wash the kelp shreds, boil water in a pot, boil the kelp shreds for three minutes, take out the kelp shreds and put them directly into cold water. Drain the water and add minced garlic and millet.

Salt, sugar, glutinous rice vinegar, light soy sauce, sesame oil, chili oil, white sesame seeds, appropriate amount of salt, stir well, very refreshing and appetizing.

Cutting vegetables requires a certain skill, and this skill cannot be learned in a day or two, so special cutting tools are needed to make cooking more convenient.

If you always cut vegetables poorly, it is either too thin or too thick.

In fact, just change the tools. As the saying goes: "If a worker wants to do his job well, he must first sharpen his tools." So choosing the right tools is the most important.

Today I would like to recommend a multifunctional vegetable cutter to everyone to solve the vegetable cutting problems you have struggled with!

You are not afraid of hurting your hands at all. You can easily complete it in just two steps, shredding, dicing and slicing, draining water, grinding garlic and ginger. It has all the functions you want, including potato grids and egg white separation.

There are many shredders and slicers on the market, but none of them have complete functions and are relatively simple.

As adults, we don’t make choices. We must buy the most complete one. One can satisfy all needs.

It also comes with a peeling knife, which in addition to peeling, can also dig out the stolen goods from the gaps in the ingredients!

Four kinds of blades, fall in love with cooking. Good presentation is the basis of all delicious food. Take the simplest potato shreds as an example. The potatoes are uneven in thickness, resulting in uneven heating. The thin ones are cooked, and the thick ones are still raw;

When the ones are ripe, the fine ones have already turned into crumbs.

With this tool, you can quickly and evenly cut with the skill of a chef.

Shredding blade: The 2.0mm blade is very suitable for cutting cucumbers, potatoes, lettuce, etc.

The cut silk is uniform in thickness and length.

Slicing blade: It can cut all kinds of vegetable slices with ease. It is simple to operate and saves time.

The thought of the potato meat slices and vinegar lotus root slices makes me drool.

Grinding blade: You can grind garlic and ginger in one go without getting them all over the board.