It is hot in summer, and cold salad is the most indispensable dish on the table. Cold salad refers to the cooking method of cutting cooked food or fruits and vegetables into sections, adding seasonings and stirring evenly. As we all know, some vegetables contain nutrients, such as vitamin C and vitamin B, which are easily destroyed when cooking. Eating raw is beneficial to preserve these nutrients. Cold salad is simple and crispy, and raw and cooked collocation is more beneficial to the body.
The necessary cold dishes in summer are 12, with both meat and vegetarian dishes. They are refreshing and appetizing, and they never tire of eating. They are learned. They are cooked for family and eaten every day. Let's see what we have:
Ingredients of celery mixed with peanuts: peanuts 150g, celery half a catty, proper amount of oil and salt, 2.5 parts of garlic, 20-30 pieces of pepper, 2 pieces of aniseed and a little monosodium glutamate.
Practice steps:
1. Remove impurities from peanuts and soak them in clear water for about 2 hours. After the peanuts are soaked, they are easy to cook and taste.
2. Remove the leaves of celery, cut off the roots of celery, and then cut the celery into sections with an oblique knife, which will make it easier to taste.
3. Add water to the pot, add a little salt, add half a pepper and aniseed, boil, add peanuts and cook for about 15 minutes. Boil peanuts. Just boil them. Don't overcook it. Peanuts are overcooked and taste bad. Take out peanuts, drain water, and pick out peppers and aniseed.
4. Add water to the pot to boil, add a little salt and a few drops of oil, then add the celery section to blanch, blanch the celery section until the color becomes dark, take out the celery, immediately put it in cold water for rapid cooling, and then take it out and drain it. When blanching celery, add a little salt and a few drops of oil to the water, which will make celery greener. After blanching, immediately put it in cold water to cool the celery quickly, so as to keep the celery crisp and tender and the color will not turn yellow. This is a trick to make celery crisp but not yellow.
5. Heat the oil in the pot, add the remaining pepper and aniseed, stir-fry the pepper until it is slightly burnt, turn off the fire, and remove the pepper and aniseed.
6. Put the cooked peanuts and celery into a large bowl, pour in the fried pepper oil, and then add salt, minced garlic and monosodium glutamate. If you don't like monosodium glutamate, you can put it away, stir it evenly with chopsticks and serve it out. A plate of green, crispy and delicious celery mixed with peanuts is ready.
Materials required for mixing green onions with clams: 2 kg of clams, green onions 1 handle, proper amount of oil and salt, sesame oil 1 tablespoon, 5-6 dried peppers, cooking wine 1 tablespoon, 2 tablespoons of seafood soy sauce, a little sugar,
1. It is best to buy clams that have been vomited by merchants. Put the bought clams into clear water, add a little salt and a few drops of oil, stir well and let them spit sand for half an hour.
2. Add water to the pot, bring to a boil, add cooking wine and add clams. Stir constantly with a spoon to make the clam heated evenly. When all the clams are open, they can be taken out. Rinse the clams with clean water after taking them out, so you can eat them.
3. Then take the mussel meat out of the shell by hand and put it in a basin for later use.
4. Remove the old leaves and skins of the shallots, rinse them clean, and then cut the shallots into sections with an oblique knife.
5. Slice the dried chillies in the kitchen without chilli seeds. Put the dried Chili slices into a heat-resistant bowl, add oil to the pot, heat it, pour hot oil on the dried Chili, and fry the dried Chili until fragrant.
6. Put the shallots in a pot filled with clam meat, pour in the fried Chili oil, add sesame oil, salt, sugar and seafood soy sauce, stir well with chopsticks, and serve. A plate of chives mixed with clams is ready.
Materials required for salted pork liver: 500g pork liver, a little sesame oil, pepper 10, star anise 2, cinnamon 1 0, fragrant leaves 2-3, dried Chili 2, onion 1 0, ginger 1 0, garlic 2, cooking wine/0.
Practice steps:
1. Fresh pig liver is elastic and purplish red in color, while the surface of old pig liver is peeling and dark in color. Never buy pig liver with lumps and edema. This kind of pig liver is not good.
Pig liver is a detoxification organ, so it should be washed with tap water after being bought back, and then put into a basin and soaked in water for 1.2 hours to eliminate residual blood, and the blood should be soaked as much as possible.
2. Prepare seasoning, cut onion and slice ginger.
3. Add water to the pot, blanch the pig liver with cold water, add 1 tbsp cooking wine after the water boils, cook the pig liver for a few minutes, skim off the floating foam, remove the pig liver and wash it with warm water for later use.
4. Add water to the pot again, the amount of water is less than that of pork liver, then add onion, ginger, garlic, pepper, star anise, dried pepper and fragrant leaves, and cook for 5 minutes on high fire to cook the flavor of seasoning.
5. Add pork liver, then add cooking wine and salt. The amount of salt is more than usual. Boil the soup, reduce the heat, keep the soup slightly boiling, cover the pot and cook for 10 minutes. When the time comes, turn off the fire, don't take the pork liver out, and continue to stew it in the soup for about 40 minutes, which can make the pork liver tasty.
6. After the time is up, remove the pig liver. If you don't eat it right away, brush a layer of sesame oil on the surface of pig liver, so that the surface of pig liver will not dry and the color will not turn black.
Materials required for cucumber mixed with mung bean sprouts: 2 cucumbers, half a catty of mung bean sprouts, 2 parsley, proper amount of oil and salt, sesame oil 1 tablespoon, 3 cloves of garlic, 2 tablespoons of balsamic vinegar or rice vinegar, soy sauce 1 tablespoon, sugar 1 tablespoon, and half a tablespoon of pepper.
Practice steps:
1. Prepare the required materials and wash the parsley and cucumber.
2. Slice cucumber first, then shred, cut coriander into small pieces, chop garlic, and put pepper powder into a heat-resistant bowl for later use.
3. Add water to the pot and bring to a boil. Add mung bean sprouts and blanch. After the water is boiled, take out the mung bean sprouts 1-2 minutes.
4. After the mung bean sprouts are fished out, immediately put the mung bean sprouts into cold water to cool. Take out the mung bean sprouts and drain them for later use.
5. Add oil to the pot and heat it. Pour the hot oil into a bowl filled with pepper powder, and fry the pepper powder to make it fragrant. Keep the oil temperature well and don't fry pepper powder.
6. Put shredded cucumber and mung bean sprouts into the pot, then add coriander powder, garlic powder, fried Chili oil, salt, sugar, balsamic vinegar or rice vinegar and soy sauce. Stir well with chopsticks from bottom to top, then take it out and put it on a plate. A plate of crispy appetizing cucumber mixed with mung bean sprouts is ready.
Materials required for cold-mixed bitter chrysanthemum: bitter chrysanthemum 250g red pepper and two cooked peanuts 50g Accessories: sesame oil 1 tablespoon salt 3g garlic 2 cloves sugar 1/2 tablespoons rice vinegar 1 tablespoon soy sauce 1 tablespoon soy sauce.
Practice steps:
1. The ingredients are ready, and the old leaves of Sophora alopecuroides are picked and washed with light salt water.
2. Cut off the roots of Sophora alopecuroides, cut them into inches and put them in a large bowl for later use.
3. Crush peanuts with the back of a knife, chop garlic and cut red pepper into small pieces.
4. Put garlic, sesame oil, salt, sugar, rice vinegar, soy sauce and half a peanut into a bowl.
5. Use chopsticks to turn and mix evenly from bottom to top.
6. Put it on a plate and sprinkle with the remaining peanuts and red peppers.
Materials required for mixing jellyfish with Chinese cabbage: pickled jellyfish 1 kg, Chinese cabbage 1 piece, carrot 1 piece, appropriate amount of salt, onion 1 piece, garlic 3-4 pieces, 2 tablespoons of seafood soy sauce, 3 tablespoons of aged vinegar and sugar 1 piece.
1. Clean the jellyfish head, soak it in clear water for several hours, remove part of the salty taste, peel off the leaves of Chinese cabbage, rinse it, and drain the water for later use.
2. Slice the jellyfish head along the jellyfish petals with a knife, then soak it in clean water for 1-2 hours, and change the water for 1-2 times to remove the salty taste.
3. Add water to the pot, heat it to the edge of the water, about 80 degrees, add the stinger for half a minute, and immediately take out the stinger.
When scalding jellyfish head with hot water, the water temperature should not be too high, just about 80 degrees. The higher the water temperature, the bigger the jellyfish head shrinks, the more it drains, and the taste becomes old and tough, and it is not brittle.
4. After taking out the stinger, quickly cool it in cold water, take out the stinger and drain the water for later use.
5. Shred cabbage and carrots and put them in a pot.
6. Shred green onions, chopped garlic, and cut millet into Chili rings.
7. Add salt, sugar, mature vinegar, seafood soy sauce, minced garlic and sugar and mix well with chopsticks.
8. Add the thorns, stir well with chopsticks, serve out and sprinkle with pepper rings.
Materials required for spinach with sesame sauce: spinach 1 kg, sesame sauce 2 tablespoons, millet spicy 1, sesame oil 1 tablespoon, salt, soy sauce 1 tablespoon, garlic 2 cloves,
Practice steps:
1. Pick out the old leaves and roots of spinach, wash them and drain them.
2. Slice the garlic. When choosing sesame paste, avoid choosing sesame paste with too much oil slick in the bottle, because less oil slick means fresher.
3. Add water to the pot to boil, add a little salt, add spinach stems, and after discoloration, push spinach leaves into the pot and blanch for about half a minute. When the spinach turns dark green, take out the spinach.
4. After the spinach is fished out, immediately put it in cold water and cool it thoroughly. When blanching spinach, adding a little salt to the water will make the color of spinach greener. After blanching and cooling in cold water, the crisp taste of spinach can be maintained and the color of spinach will not turn yellow.
5. Drain the spinach, then cut it into pieces and put it on a plate for later use.
6. Put sesame paste into a bowl, add salt, then add sesame oil, and stir with chopsticks continuously, and stir clockwise. While stirring, pour cold water several times. Pay attention to adding water several times. At this time, the sesame sauce will slowly dilute. Just simmer sesame sauce until it feels flowing, and add soy sauce and minced garlic. Stir well and sesame paste will be ready.
7. Pour the prepared sesame sauce on the spinach, decorate it with pepper rings, and a dish of delicious spinach with sesame sauce will be ready. Just mix it when you eat it.
Materials required for preserved egg mixed with tofu: North tofu 1 block, 3 preserved eggs, coriander 1 spoon, sesame oil 1 spoon, Chili oil 1 spoon, soy sauce 1 spoon, half a spoon of sugar, balsamic vinegar 1 spoon.
Practice steps:
1. North tofu is old tofu or brine tofu. Cut the tofu into small cubes.
2. Boil the pot with water, add a little salt, blanch the tofu for 5-6 minutes, and take out the tofu.
3. Put it in cold boiled water to cool. Take out and drain for later use. Tofu can remove the smell of beans by blanching. Add salt to the water, and the tofu will not be crisp.
4. Peel off the preserved egg, wash it, and then dip the knife in some water to cut it, so that it won't stick to the knife and it will be easier to cut it. Cut the preserved egg into 4 pieces, then slice it, and cut the coriander into small pieces to prepare Chili oil.
5. Put the tofu in a large bowl, add sesame oil, Chili oil, salt, soy sauce, balsamic vinegar (vinegar can neutralize the alkali in preserved eggs), half a tablespoon of sugar, and coriander segments, stir well with chopsticks and serve out.
Materials required for cold and spicy edamame: 500g edamame, 1 tbsp Chili oil, proper amount of salt, 1 slice ginger, 2 cloves garlic, proper amount of pepper, 1 star anise, 1 teaspoon sugar, 1/2 tbsp rice vinegar, and 2 slices fragrant leaves.
Exercise:
1. Put the edamame in clean water, soak it a little, and then scrub it repeatedly.
2. Drain the washed edamame and cut off two corners of edamame with scissors.
3. Pour water into the pot, add edamame, star anise, fragrant leaves and pepper, add 2 teaspoons of refined salt, bring to a boil over high fire, and cook for about 3-4 minutes.
4. Put the boiled edamame in cold water, cool it, remove the purified water and put it in a big bowl.
5. Heat the oil in the pot, stir-fry the pepper with low fire, stir-fry the pepper until it is slightly burnt, and remove the pepper.
6. Pour the fried pepper oil into a large bowl filled with edamame, add proper amount of salt, sugar, soy sauce, rice vinegar, Chili oil, minced garlic and Jiang Mo, and mix well with chopsticks.
Materials required for oil-soaked dried bean curd: 3 pieces of dried bean curd, half a catty of mung bean sprouts, coriander 1, Mao Cong 1, proper amount of oil, 2 slices of ginger, 2-3 tablespoons of seafood soy sauce and 7-8 dried peppers.
Practice steps:
1. Prepare required materials, wash bean sprouts and coriander.
2. Cut the dried bean curd into strips.
3. Cut coriander into small pieces, cut dried Chili into small pieces, chop ginger, and dice or chop Mao Cong. Mao Cong is a specialty of northeast China. It looks like an onion that hasn't grown up. It tastes hotter than onion and smaller than garlic. You can eat it raw or cooked. No, Mao Cong can use green onions or onions.
4. Add water to the pot to boil, put the mung bean sprouts in boiling water, take out the mung bean sprouts after the water is boiled, soak them in clear water for a while, and take them out to drain.
5. Boil the water in the pot again, blanch the dried bean curd, add a little alkaline noodles, boil the water for half a minute, take out the dried bean curd, and wash it with clear water to remove the alkaline smell. When the dried tofu is blanched, add a little alkali to the water, and the dried tofu tastes smooth and tender.
6. Spread the mung bean sprouts on the bottom of the dish, put the dried bean curd on the bean sprouts, then put Mao Cong and Jiang Mo on the dried bean curd, finally put the dried chili segments, sprinkle the coriander segments, and circle the seafood soy sauce.
7. Add oil to the pot and heat it until it smokes. Pour the hot oil on the pepper segments and onion ginger to stimulate the flavor of the seasoning. Just mix it when you eat it.
Hot and sour potato powder required materials: 1 potato vermicelli (dry), 1 peanut, 1 rape, 1 coriander, proper amount of oil and salt, 2 cloves of garlic, 1 slice of ginger, 2 teaspoons of Chili powder, 1 teaspoon of white pepper, etc.
Practice steps:
1. Fans need to be soaked in advance. Soak vermicelli in warm water for 1-2 hours until there is no hard core.
2. Peel off the rape leaves, wash them, chop ginger and garlic, put them in a soup bowl, and then add Chili powder.
3. Heat the oil in the pot, pour the hot oil into the bowl, add the Chili powder, minced garlic and Jiang Mo and fry until cooked.
4. Add oil to the pot, add the peanuts with cold oil, fry the peanuts, and take them out for later use.
5. Add water to the pot to boil, pour the boiling water into a bowl filled with seasoning, add 1 teaspoon white pepper, 3 tablespoons balsamic vinegar, 2 teaspoons white sugar, 1 teaspoon chicken essence and 1 tablespoon soy sauce into the soup bowl, and stir evenly to make hot and sour juice.
6. Boil the water in the pot again, blanch the rape, remove the rape, put it in cold water, remove it and drain it for later use.
Boil water, add vermicelli, cook vermicelli until transparent, and take out vermicelli.
7. Put the vermicelli into a bowl, pour in the prepared hot and sour juice, then add peanuts, rape and coriander, and a bowl of hot and sour hot and sour potato powder will be ready.
Materials needed for homemade spiced quail eggs: 2 kg of quail eggs, proper amount of salt, several slices of pepper 10, 2 aniseed, 2 dried peppers, 3-4 slices of cinnamon 1 slice, 3 tablespoons of soy sauce and 4-5 slices of rock sugar.
Practice steps:
1. Wash the quail eggs you bought. When we buy quail eggs, we should pay attention to selecting fresh quail eggs. The shell of fresh quail eggs is grayish white with reddish-brown or purple-brown stripes. Its color is bright, its shell is hard and shiny, its yolk is dark yellow, and its egg white is transparent and sticky.
2. Add water to the pot, put the quail eggs in cold water, cook for 3 minutes, turn off the fire and stew for 10 minutes, and the quail eggs are cooked. Quail eggs are small and easy to cook. Cooked in cold water, so that quail eggs are heated evenly, and can also prevent quail eggs from breaking their shells during cooking.
3. Take out the quail eggs, put them in cold water, add cold water, take out the quail eggs, and knock the shells of the quail eggs one by one with a spoon, which will make the quail eggs easier to taste.
4. Prepare seasonings, such as pepper, aniseed, fragrant leaves, cinnamon, dried Chili, soy sauce and braised soy sauce. Just put a small piece of cinnamon, which is bitter.
5. Add water to the pot, add seasoning, and then add rock sugar and salt. The taste of salt is heavier than usual. Boil for a few minutes to make the seasoning taste.
6. Add quail eggs, bring to a boil, cook for 2-3 minutes, turn off the fire, and soak the quail eggs in the soup until the soup is cool. Quail eggs and soup are put together in a container, put in the refrigerator, seasoned overnight, and can be eaten the next day. If you can't eat it all at once, take out the quail eggs to prevent them from being too salty and keep them in the refrigerator.