Summer cold dish menu-cold lotus root
Ingredients:
Ingredients: lotus root (section 1)
Seasoning: vinegar (right amount), salt (right amount), monosodium glutamate (right amount) and sugar (right amount)
Kitchenware: cooking pot
Practice:
1, lotus root washed and sliced.
2. Cut the ginger for later use.
3. Burn a pot of hot water and cook the lotus root slices.
4. After boiling, the lotus root slices are too cold, and the last time they are cold and white.
5. Put the lotus root with clean water into a pot and put it into Jiang Mo.
6, add vinegar, salt, monosodium glutamate, sugar and mix well.
Summer cold dish menu-cold bean curd skin
Ingredients: bean skin (two pieces)
Seasoning: cucumber (appropriate amount) balsamic vinegar (appropriate amount)
Practice:
1, bean skin, cucumber and carrot are all shredded.
2. When the water is boiling, put shredded bean skin, cucumber and shredded carrot, and blanch them.
3, drowning soybean skin cucumber and carrot, cold water to cool.
4. The coriander stalks are left, and the garlic and coriander leaves are smashed.
5. Add all seasonings, garlic paste, ginger paste and coriander stalks, and put disposable gloves on your hands to grasp them evenly.
6. Spicy oil can be poured on sesame oil and mixed well. You can pick out a few dried peppers, but the pepper should be filtered out.
Tip:
1, mixed by hand is obviously different from mixed with chopsticks, so it's better to mix vegetables at home! But now we all use plastic disposable gloves. In fact, in my hometown, we all use them directly. Just wash it.
2, spicy oil is used as sesame oil, so how much to grasp by yourself.
Summer cold dish menu-fish sauce cold dish
material
Ingredients: 50g cold rice noodles, 30g spinach, 20g carrot, 30g cucumber and 50g Flammulina velutipes.
Seasoning: salt 6g, soy sauce 20ml, soy sauce 5ml, oyster sauce 8ml, coriander 20g, Changshou mountain wild honey 25ml, white vinegar 15ml, Chili oil 15ml.
method of work
1, wash Flammulina velutipes, cook with water, air dry and squeeze out the water.
2. Wash the dried tofu and cook it in salt water for three minutes. Remove it and cut it into shreds. Add Chili oil and salt, and the sugar will taste in advance.
3. Put all seasonings in a container, add 400ml of cold boiled water, and put them in the refrigerator for later use.
4. Wash the spinach, blanch and cut into sections, shred the cucumber and shred the carrot, and put them in a bowl and pour the juice.
Summer cold dish menu-mixed with Flammulina velutipes
Ingredients: Flammulina velutipes (1 small handle)
Seasoning: onion (1 tree), Chili noodles (appropriate amount), pepper noodles (appropriate amount), sesame oil (appropriate amount), salt (appropriate amount), chicken essence (appropriate amount), vinegar (appropriate amount), soy sauce (appropriate amount)
Kitchenware: wok
Practice:
1, Flammulina velutipes cut off the roots, washed and torn into a handful.
2. After the water is boiled, blanch the water.
3. After the Flammulina velutipes are cooked, fish them into a plate for later use.
4. Cut the shallots into small pieces.
5. Pour Chili noodles, pepper noodles, chopped green onion, salt, chicken essence, vinegar, soy sauce and sesame oil into Flammulina velutipes.
6. The oil in the pot is hot.
7. Put the oil down slightly and pour it on the Chili noodles.
8. Mix well.
Summer cold dish menu-blueberry yam
Practice:
1, the surface of yam is washed and peeled, and cut into strips with similar length.
2. Put it in a pot with high fire 10- 15 minutes for steaming.
3, take out the cold water to cool.
4, yam code into the plate to form a tic-tac-toe grid.
5, blueberry sauce slightly diluted with some water, drenched in yam strips can be eaten.