I would like to introduce you to some cold dishes that can be eaten with wine, including meat and vegetables, and the methods are simple.

1. Cold three shredded vegetables

Ingredients: 50 grams of mung bean vermicelli, 30 grams of carrots, 5 stalks of celery, 30 grams of soybean sprouts

Seasoning: 1 tablespoon of mature vinegar, 1 teaspoon of sugar, 1/8 teaspoon of salt, 1 tablespoon of light soy sauce, 1 teaspoon of sesame oil , 5 grams of minced garlic

Preparation method:

1. Cut the celery and carrot into thin strips, remove the roots of the soybean sprouts, and chop the garlic into puree.

2. Soak mung bean vermicelli in cold water until soft.

3. Boil water in a pot, add celery, carrot shreds and soybean sprouts and blanch for 1 minute.

4. Add the soaked vermicelli and blanch for 1 minute.

5. Pour the blanched ingredients into cold water, immerse them in ice water for about 5 minutes, take them out and drain them.

6. Mix the seasonings thoroughly in a bowl in advance until the sugar dissolves.

7. Pour the seasoning on the ingredients and mix well.

Production experience:

1. The blanched ingredients must be drained of water before mixing with seasoning.

2. If you have time, you can blanch celery, carrots and soybean sprouts separately. The celery needs to be blanched for a shorter time.

2. Cold enoki mushrooms

Ingredients: enoki mushrooms, shiitake mushrooms, celery, half a carrot, 2 red peppers, young ginger

Method:

1. Cut the enoki mushrooms into finger-length sections, shred the shiitake mushrooms, cut the celery into sections, cut half a carrot into thin strips, cut two red peppers into thin strips, and cut the ginger into thin strips

2. Then heat the oil pan, add shredded ginger and chili pepper, stir-fry, and pour a little old wine

3. Add shredded carrots, shredded mushrooms, and celery segments and stir-fry

4. Add enoki mushrooms and stir-fry, add a little Pixian bean paste, a little Zhenjiang vinegar, a little sugar and stir-fry for a while, then it is ready. It is soft, crispy, smooth, fragrant, salty, spicy and sweet.

3. Cold pig ears

Ingredients: pig ears, salt, white vinegar, star anise, ginger, cooking wine, soy sauce, sugar, red oil, shredded green onions, coriander

Steps

1. Wash the pig ears with salt and white vinegar several times to remove the fishy smell.

2. After boiling the water, scald it to remove the fishy smell.

3. Boil some water again, add some salt, star anise, ginger, a few drops of cooking wine, and a little soy sauce.

4. After boiling, add the processed pig ears and cook over medium heat for about 25 minutes.

5. Remove and let cool, then cut into slices or shreds.

6. Add soy sauce, sugar, red oil, shredded green onions and coriander and mix well.

4. Preserved eggs mixed with tofu

Ingredients: 2 preserved eggs, 2 boxes of tofu, 3 tablespoons of meat floss, 5-10 pieces of garlic, 3 tablespoons of oil

Seasoning: 3 tablespoons of oyster sauce

Production process:

1. Peel the preserved eggs, wash them and cut them into small pieces.

2. Rinse the tofu slightly with water, steam for 5-8 minutes, and drain the water.

3. Spread the preserved eggs on the tofu and drizzle with oyster sauce.

4. Heat the oil over high heat, pour in the garlic and stir-fry until fragrant. Pour the hot oil and garlic over the preserved eggs and tofu, and sprinkle with meat floss.