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Which cold dish impressed you the most?
Cold dishes are an indispensable dish in modern banquets. The raw materials are mostly clinker cutting, and the production process has a long history. The main features are neat and beautiful, bright color, refreshing and not greasy. On the dining table, cold dishes are usually placed at the front, which has an appetizing effect. China is vast in territory and abundant in natural resources, and there are countless classic cold dishes everywhere. Here, let's take a look at the classic cold dishes of eight major cuisines.

? Husband and wife lung slices (Sichuan cuisine) is a famous dish in Chengdu, Sichuan. It was created by Guo Chaohua and Zhang Tianzheng. It is made of sliced beef offal, and then Chili oil, Chili noodles and soy sauce. The finished product is spicy and delicious with beautiful color. This is a famous dish at home and abroad.

Ingredients: fresh beef, beef offal (stomach, heart, scalp, tongue)

Accessories: old brine, fried peanuts, sesame noodles, soy sauce, Chili oil, pepper noodles, star anise, monosodium glutamate, pepper, cinnamon, salt and white wine.

1. Wash beef and beef offal, cut into pieces, put them in a pot, add water (only beef can be eaten), and boil over high fire. Skim the floating foam from time to time until the meat turns white and red, and pour out the soup.

2. Pour in the old bittern, put it in a seasoning bag wrapped with pepper, cinnamon and half horn, add white wine and salt, add appropriate amount of water, simmer for about 30 minutes, then simmer for about 90 minutes, and then take it out and let it cool for later use.

3. Put a proper amount of brine into a bowl, and add monosodium glutamate, soy sauce, pepper noodles and Chili oil to make juice.

4. Cut the cool beef offal into pieces of uniform size, pour in the marinade and stir well. When eating, put it on a plate and sprinkle with peanut powder and sesame noodles.

Crystal elbow (Shandong cuisine) is a classic home-cooked dish in Shandong cuisine. This dish is delicious, nutritious, and contains a lot of protein and collagen, which has the functions of beautifying, strengthening body and increasing weight.

Raw material: pig elbow

Accessories: onion, garlic, oil consumption, brine, chicken essence, Chili oil, star anise, ginger, garlic, pepper, cooking wine, soy sauce, salt and ribs sauce.

1, add appropriate amount of cold water to the pot, wash the elbow, add pepper and star anise and cook for about 20 minutes.

2, take out to cool, boneless, add salt, soy sauce, cooking wine, ribs sauce, grab and marinate for one night.

3. Add water to the pot, pour in the old bittern, add the onion, ginger and garlic, put the elbow marinated in advance into the pot, cook it until soft and rotten, take it out and let it cool, and then wrap it with thread to finalize the design.

4. Add salt to the pressure cooker, put in the elbow and cook for about 1 hour.

5. Take it out, cool it with plastic wrap and put it in the refrigerator for several hours, then take out the slices and put them on the plate.

6. Take a small bowl, add soy sauce, oil consumption, chicken essence, garlic and appropriate amount of water, stir well, pour it on the cut elbow, sprinkle with a little Chili oil and sprinkle with chopped green onion.

Boiled chicken (Cantonese cuisine)

Boiled chicken is a famous dish in Cantonese cuisine. It started in a private hotel in the Qing Dynasty. Because it is boiled in white and chopped while eating, it is called boiled chicken. The materials used are generally Sanhuang chicken in Qingyuan City. The finished product is beautiful, yellow, soft, tender and delicious, which is deeply loved by diners.

Ingredients: Qingyuan chicken

Accessories: onion, ginger and salt.

1. Handle the chicken, slice one part of the onion and ginger, and cut the other part into powder for later use.

2, put the right amount of water in the pot to boil, turn to a small fire, soak the chicken in hot water with one hand, then soak it in cold water, and repeat it several times, each time only for a few seconds.

3. Add a proper amount of water from the pot, without chicken. After the water is boiled, add the chicken and add the minced onion and ginger.

Turn off the fire directly after the water boils, then cover the pot and let the chicken stew in the pot for about 30 minutes.

5. Take out the chicken and soak it in cold water for 10 minutes, then cut it and set it on the plate.

6. Take a small bowl, add minced onion and ginger and salt, burn a proper amount of oil on it, and then pour a little boiled chicken soup, so that a bowl of dipping material is ready and the original flavor of the chicken is preserved. Of course, you can also add spices such as sesame oil, vinegar, sugar and monosodium glutamate, depending on your personal preferences.

Frozen pig's ear (Su Cai)

Frozen pig ears are one of the representative dishes of Jiangsu cuisine. After the depilated pig ears are seasoned, they are boiled for a long time, then cooled and cut when eating. The finished dish is light and delicious, and it is a good food for all ages.

Ingredients: pig ears

Accessories: star anise, fennel, cooking wine, pepper, soy sauce, onion, ginger and garlic.

1. Wash the pig's ears, put them in a boiling water pot for a few minutes, then cool them and cut them into shreds or dices.

2. Take a pressure cooker, put the chopped pig's ear, put twice the amount of water in the pig's ear, add cooking wine, aniseed package, salt, onion ginger and medium heat for 2 minutes, and take out aniseed and ginger.

3. Take a container with a lid, put some oil around it, pour the cooked frozen product into it, and naturally cool it to become a frozen product. Cut it and put it on a plate when you eat it.