Dish Name: Cold Chicken Breast Main Ingredients: Chicken Breast Ingredients: Cucumber, Carrot, Ginger, Garlic, Soy Sauce, Salt, Vinegar, Chili Oil, Fragrant Oil, Chicken Essence, Sugar, Pepper Powder, Canola Oil Cold Dishes, also known as Cold Dishes, make up a very large portion of Chinese cuisine. Cold dishes are mainly judged by the temperature at which they are eaten, but with the continuous development of the catering industry, some traditional cold dishes are also eaten hot in the actual operation of the restaurant, so they should be used flexibly. Cold dishes are an important part of the Chinese feast, which is rich in variety and varied.

Start a pot of oil, oil heat into the dried chili pepper section, ginger stir-fried flavor, fried flavor into the potato wire, stir-fry until raw into the green and red pepper wire, pour rice vinegar, salt, sugar, soy sauce, stir-fry over high heat until the ingredients are cooked through, pour oyster sauce, chicken broth, stir-fry evenly after the fire can be placed on a plate "spit chicken"! "is one of the traditional Chinese specialties, belongs to the Sichuan cuisine series of a classic cold dishes. Mouth watering chicken is best known for its flavor spicy and fresh, smooth and crisp, is an appetizing and gourmet dishes.

In Western cuisine, appetizers as the first dish, he is the beginning of a meal, characterized by a small number of flavors sour or spicy, bright color, in order to increase appetite, stimulate the role of taste buds. Below is a specific appetizer, which is Russian sour cucumber, which is made of fresh local small milky cucumber, soaked in a liquid of sugar and vinegar In our Guilin, almost every family pickles pickled cabbage, sour chili peppers, pickled bean curd, pickled radish ...... Every time you stir-fry, you also basically can't do without these! Even our most famous Guilin rice noodles are made more delicious by adding sour bean curd and sour bamboo shoots ......

Bring water to a boil in a pot, add 4 tbsp of soy sauce, 2 tbsp of cooking wine, 2 star anise, ? tbsp of peppercorns, 3 green onions, and 4 slices of ginger, and then put in blanched pig's ears and cook them on medium heat for about 1 hour until the cartilage of the pig's ears can be easily poked with chopsticks; the preferred option is cooled and cooked in a medium heat. Preferred Cold Mixed Folded Ear Roots: Wash and clean folded ear roots, split into small sections, marinate in salt for about 10 minutes, then add pepper, oil of wood ginger, soy sauce, sugar, vinegar, minced green onion, minced ginger, minced garlic, salt and other condiments. Finally drizzled with sesame oil, a tender and delicious cold folded ear root is finished.