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In western dishes, appetizers, as the first course, are the beginning of a full meal, characterized by small quantity, sour or spicy taste and bright color, so as to increase appetite and stimulate taste buds. Here's a detailed introduction to an appetizer, that is, Russian pickled cucumber. It uses fresh local pumpkin, soaked in the liquid of sugar and vinegar, and added fragrant leaves, white pepper, etc. The finished product is crisp and sour, especially suitable for meat and seafood. It is sour and refreshing and appetizing.

Sauté ed white radish

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Summer appetizers, cold black fungus, can be done at home, with wine and meals.

Auricularia auricula enjoys the reputation of "meat in vegetarian diet", which is nutritious, crisp and palatable. Simple cold salad can become a delicious dish, and it is indispensable to the summer table. As the weather gets hotter and hotter, if you are tired of patting cucumbers, have you ever thought about changing to a cold side dish? Today, I will share with you a summer appetizer-cold black fungus. This is a Aauto Quicker dish, which can be made at home and served with wine.

1, grab a handful of dried fungus and soak it for two hours in advance. Because there is sand in it. After soaking, wash it repeatedly with water.

2, prepare a few red millet spicy, in addition to embellishment, but also enhance the layering of taste. Friends who don't like spicy food can stop. Prepare two garlic cloves and chop them for use.

3, now start seasoning juice, put the right amount of oyster sauce, no oyster sauce, you can use soy sauce instead. Add a spoonful of sugar, chopped garlic and millet, add two spoonfuls of balsamic vinegar, and finally add a spoonful of sesame oil, and stir well.

4, put the right amount of water in the pot to boil, add the washed black fungus, do not cover the lid, and simmer for two minutes.

5. After fishing out, rinse with cold water and drain the water for later use. Pour the juice prepared in advance into a bowl and stir it for a while, which will make it more delicious.

6, after mixing, put it on the plate, and a cold black fungus with appetizing meals will be completed. The characteristic of this dish is that it is spicy and crisp, and friends who like it can try it.

Tips:

1, cold-mixed black fungus and put it in the refrigerator for half an hour, which tastes better.

2, I feel that a single friend can also add peanuts and shredded cucumber, which has a richer taste.

Answer: The most appetizing dish in Northeast China is the home-cooked cold dish. The ingredients in it can be a combination of many kinds of vegetables, but the least of them are cucumber and cabbage. These two ingredients are particularly refreshing together, cucumber is fresh, cabbage is slightly sweet, and it is the most appetizing. This home-cooked cold dish is the first thing that is consumed by guests at New Year's Eve or big banquet ~

Homemade cold dishes:

Preparation of ingredients:

Cucumber 1 root, cabbage, carrot, vermicelli, dried bean curd, garlic 10, seafood soy sauce, oil consumption, sugar, vinegar, salt, monosodium glutamate, Chili oil, coriander.

Production method:

1. First, shred cucumber, cabbage and carrot. Chop garlic and set aside.

2. Boil the vermicelli in boiling water for 2 minutes, remove the cold water and set aside. Boil the dried shredded tofu for later use.

3. Mix all-purpose mixed vegetable juice for standby: seafood soy sauce 1 spoon, two tablespoons of oil consumption, three tablespoons of sugar, three tablespoons of vinegar, half a spoonful of monosodium glutamate and half a spoonful of salt.

4. Put all the ingredients into a large basin, add the universal juice, Chili oil, minced garlic and coriander, mix well and put on a plate.

Preparation method of chilli oil:

Preparation of ingredients:

Ingredients: Chili noodles, coriander, pepper, star anise, fragrant leaves, fennel, ginger slices, onion slices, peanuts, white sesame seeds and salt.

Production method:

1. Prepare two kinds of Chili noodles, one thick and one thin. Next, take an empty bowl and add Chili noodles to it. Half with fine Chili noodles, half with coarse Chili noodles, then add crushed peanuts, white sesame seeds and salt, and finally add cooked oil and stir well.

2. Next, fry the spices. To make this red oil chili pepper pot, you need to pour a little more oil. After the oil is slightly hot, add coriander, pepper, star anise, fragrant leaves, fennel, ginger slices, onion slices, and fry them. The main purpose of frying these spices is to add flavor to the oil. That's it. Slow fry 10 for a minute. Fry these spices until the color is dry and yellow, and the fragrance inside can be fished out after being completely fried.

3. Finally, pour the fried oil into the prepared pepper three times, stirring while pouring, so as to avoid uneven heating, some are fried and some are not ripe.

Cooking home-cooked cold dishes is mainly based on the sour and spicy taste, and it is also the best meal, so a good Chili oil has become the soul choice of cold dishes ~

Cold salad: usually refers to all kinds of dishes made by adding red oil, soy sauce, hot sauce and other seasonings to the raw materials after preliminary processing and blanching. Different sauces, such as sour, sweet, hemp, spicy, fresh and fragrant, give cold salad different flavors, meet people with different tastes, and can retain the nutritional components of the ingredients to the greatest extent.

Introduction of ingredients:

"Bamboo shoots" are the embryonic form of young bamboo shoots. Therefore, the nascent bamboo shoots are "delicate in texture, fat and white in body, crisp in taste and unique in fragrance", so they are praised as "treasures in the mountains" by the people.

Prepare ingredients:

Bamboo shoots, delicious soy sauce, spiced spicy sauce, spicy red oil, aged vinegar, salt, chicken essence, white sugar, garlic cloves, cooked white sesame seeds and coriander.

Cooking process:

1, peel the spring bamboo shoots, wash them, cut them into pieces with uniform size, and chop garlic cloves into minced garlic.

2. Add water to the pot to boil, pour in the sliced bamboo shoots, add a spoonful of salt to boil, cook over high heat until the bamboo shoots are cooked for about 3 minutes, then scoop them up with a colander to drain the water, and let them cool naturally.

3. Take a small bowl and dish, add a spoonful of spiced spicy sauce, a spoonful of extremely fresh soy sauce, a spoonful of red spicy oil, minced garlic, salt, white sugar and chicken essence, and mix them evenly to make "spiced spicy dipping sauce".

5. Take another large bowl, pour the cooled bamboo shoots into the bowl, pour the prepared "spiced spicy dipping sauce" on the bamboo shoots, stir well, sprinkle with a handful of cooked white sesame seeds and a handful of coriander, and serve.

A very simple farmhouse "cold mountain delicacies" was made. The bamboo shoots quickly blanched by fire are very "fresh, crisp and tender". With the "fragrant, hemp and spicy" sauce, the fat white bamboo shoots are wrapped in red oil, with bright red color, crisp and tender taste, unique flavor and attractive appetite. It is a very appetizing farmhouse salad. It is also a simple and delicious home-cooked dish that is very suitable for family production.

1: When cutting bamboo shoots, we should follow the following rules: the roots of bamboo shoots are transverse and the tips of bamboo shoots are parallel. The tip of the bamboo shoot is more tender than the heel of the bamboo shoot, so it can be ensured that the tip of the bamboo shoot will not be overcooked and rotten when cooking in the pot at the same time, and the thickness of the bamboo shoot should be moderate, too thin, fragile and too thick to be cooked easily.

2. When the bamboo shoots are blanched, you should wait until the water boils and keep the fire. After blanching, quickly scoop them up with a colander to drain the water. If the blanching time is too long, the taste will not be crisp.

3. When debugging dipping sauce, you should use pure spiced spicy sauce, extremely fresh soy sauce, red spicy oil and other seasonings to debug the dipping sauce, which is "hemp, spicy, fresh and red". For any cold salad, the taste of the sauce determines the success or failure of the dish, and the cold sauce is the soul of the dish.

4. Of course, the debugging of the sauce can also be adjusted according to the taste you like. After all, "the food that suits you is the real food".

There are many appetizing dishes, which should be related to taste preferences. Different people have different opinions. I think all appetizing dishes (I don't like spicy food very much, I like sour food) need to have these characteristics.

It's hot in summer, and we can make something refreshing and light, such as this emerald yuba salmon I made.

Tomato is also a good appetizer. If you like to be vegetarian, you can make it with tofu and fish. Be sure to cook the tomato sauce, which is sour and appetizing. This tofu and pea stewed fish fillet is also liked by children.

If you have beef, beef stew with celery and tomato is also a good choice, and light sauce bibimbap will do.

The dishes cooked by yourself are the most suitable for you, and the appetite depends on matching your own tastes. What do you think?

Everything you eat is appetizing.

Minced pork with sour beans

I suggest you try Sichuan kimchi.

Practice, prepare a pickle jar to wash and dry the water for later use.

Boil a pot of boiling water and let it cool. Add 50 grams of white wine 10, edible salt, and more, 20 grams of white vinegar, 3 grams of dried Chili, 3 grams of star anise and 3 grams of kaempferia, and put them into the jar together.

Prepare one white radish, slice and two celery. Cut into pieces, cut one into pieces, and put ten garlic seeds into the altar together.

Cover the jar with water and marinate for 5 days. The pickle water can't see oil when it is maintained, so it needs to be stirred more. A few drops of white wine can be added at the interval, which is helpful to ferment sour water.