Introduction: The Mid-Autumn Festival is coming, learn to make 4 cold dishes that are delicious and look good, and everyone will like them at the family banquet

The Mid-Autumn Festival is coming soon, your family banquet menu Are you ready? On this festival day, we not only eat moon cakes, but also have a sumptuous meal. The whole family gathers together, eating and drinking to create a festive atmosphere. The family banquet should include not only hard dishes, but also cold dishes. Drinkers will have more fun drinking with some cold dishes, and people who don’t drink will eat some cold dishes to relieve fatigue and appetize. In short, it will definitely not work without cold dishes. So what are the best dishes to cook? If you have no clue, you might as well learn to make these 4 cold dishes. They are delicious and look great, and everyone will love them at family banquets!

The Mid-Autumn Festival is approaching. Let’s learn how to make cold dishes in advance. I will share 4 recipes. It’s easy to learn and cook well. Come and take a look to give you a reference.

The first course: cold shredded chicken

Usually when eating chicken, it is either stewed or fried, rarely served cold, especially chicken breast. Many people don’t know how to eat it. It’s great for making cold shredded chicken. If you haven’t tried it before, you should try it.

Prepare a piece of chicken breast, remove the fascia on the surface, put it into a pot, add water, ginger slices, green onions and cooking wine, and bring to a boil over high heat.

If there is dirt on the water surface that needs to be removed, continue to cook over high heat until the chicken breast is cooked through and can be easily pierced with chopsticks.

After cooking, take it out and let it cool down or soak it in pure water until cool. After taking it out, tear it into chicken shreds with your hands, as thin or thick as you like.

Put minced garlic, minced ginger, chopped green onion, millet pepper rings, diced green peppers, and sesame seeds into the bowl. Heat oil in the pot and pour it into the bowl to stimulate the fragrance. More oil is needed.

Add salt, light soy sauce, sugar, and chicken essence and stir evenly to adjust the taste. Be careful not to add vinegar and it will taste better.

Finally, pour the sauce onto the surface of the shredded chicken, stir well and garnish with a little coriander, and the cold shredded chicken is ready.

The second course: Drunken Peanuts

Friends who like to drink must like to eat peanuts, but fried peanuts are a bit ordinary, so it is good to make a plate of Drunken Peanuts. Crispy, fragrant and rich in flavor.

The first step should be prepared one day in advance. Soak the peanuts in cold water until the skin can be removed. Remove the peanut skin by hand, then put it into a fresh-keeping bag and put it in the refrigerator.

The peanuts can be used after being frozen overnight. This step must not be omitted as it is the key to crispiness.

Add oil to the pot and heat it to 50% heat. Take out the peanuts and pour them into the pot. Fry them until crispy and pour them out to control the oil.

Leave the base oil in the wok, add the dried chili segments and dried Sichuan peppercorns and stir-fry until fragrant, then pour the peanuts into the wok and stir-fry several times over low heat.

Add salt and stir-fry. You can also add a little five-spice powder. Finally, pour a little white wine and stir-fry for a few times before it is ready. After cooling, it tastes particularly crispy and the more you eat it, the more delicious it becomes. .

The third course: Cold Beef

Among the cold dishes, cold beef must be a favorite of many people. The beef itself has its own aroma, and after being cold, it tastes fragrant but not greasy. It is very delicious. . Usually when it comes to cold beef, it is mostly made from braised beef or soy sauce. Although it is delicious, the method is relatively complicated. I am afraid some friends have difficulty mastering it, or they find it too troublesome and don’t want to make it, but what should they do if they want to eat cold beef? Try the following.

Prepare beef tenderloin, rinse and cut into thin slices. Add salt, light soy sauce, black pepper and starch in a bowl and mix well. Add oil, stir and marinate for a while.

When marinating, prepare the sauce. Put minced garlic, minced ginger, millet pepper rings, chili noodles, and white sesame seeds in a bowl. Heat oil in the pot and pour it into the bowl to stimulate the aroma.

Add salt, sugar, light soy sauce, and balsamic vinegar and stir evenly. The sauce is ready.

Add water to the pot and bring to a boil. Add ginger slices and green onions and cook for a few minutes. Then pour the beef into the pot. When it boils, pour in the cooking wine, remove the foam on the surface, and remove the beef. Let cool.

Do not put the beef in the pot for more than one minute until it is taken out.

When the beef is not hot, pour the sauce in and stir. Add a little dark soy sauce, coriander, and onion and stir evenly. This cold beef dish is ready.

Course 4: White Pork with Garlic Sauce

This dish is very simple and looks very ordinary, but it is very good in terms of taste and texture. Friends who have never tried it must try it Try it. As long as the dish is beautifully presented, this dish is also very good at a family banquet and can become the center of attention.

Prepare a piece of pork belly. Do not peel the skin. When buying meat, try to choose pork belly with no or less pig hair. Check it before cooking and remove it with tweezers.

Add cold water to the pot, add ginger slices, pork belly and cooking wine, bring to a boil over high heat, remove dirt from the water, and cook until the pork belly can be easily pierced with chopsticks.

Take it out and let it cool, cut it into thin slices and put it on a plate to make it look nice.

Make a bowl of sauce, put more minced garlic in the bowl, then add light soy sauce, balsamic vinegar, sugar, salt, pepper powder, spicy oil, cooked white sesame seeds, and chopped green onion and stir Evenly.

Finally, place the small bowl of sauce in the middle of the plate for dipping, or pour the sauce directly on the white meat.