1. Poems about making cold dishes

Poems about making cold dishes 1. What are the sentences describing cold dishes

1. What I eat is chicken and potatoes. , coleslaw and apple pie.

2. Green prickly ash has a rich aroma and long-lasting spicy taste. It is a rare Sichuan spice and is mainly used in the preparation of hot pot seasoning, cooking, stir-fry, stew, cold salad and other dishes.

3. I make tofu skin, and my dad makes cold vermicelli.

4. No one is worth your tears. Forty ways to make cold salads. People who are worth it won’t make you cry.

5. Cold on Monday, braised on Tuesday, steamed on Wednesday, fried on Thursday, stir-fried on Friday, plus happy seasoning.

6. Cold kelp shreds, lotus root slices, yuba, enoki mushrooms, etc.

7. According to the Beijing News new media report, the caterpillar-like things on the poplar trees are poplar flowers. Boil them in boiling water for about 10 minutes. They can be eaten cold or used as dumpling fillings.

8. At the end of the day, Xiangyang treated me to cold pork ribs and asked me directly again at the end.

9. Cold kelp shreds, onions mixed with fungus, etc. are both liver-protecting and delicious choices.

10. Cold wild vegetables, braised pheasant, hare, local chicken, mountain leeks, ground vegetables, fried local eggs, stir-fried local mushrooms, fungus, and pot millet and Japanese rice.

11. That is a cold dish, silky and fluffy.

12. Purple endive can be eaten raw, stir-fried or cold. The whole leaves can be peeled and dipped in sauce to make delicious and appetizing salads. The outer leaves of the sprouts can be stir-fried.

13. "Cook first and then cool" cold dishes to prevent poisoning.

14. Crush the Luo Han Guo, add an appropriate amount of water and boil it. Fry it three times for half an hour each time. Steam off the water over low heat until it becomes sticky, let it cool and stir in the white sugar. Sugar, mix well, dry, crush and bottle for later use.

15. There is a folk saying that "winter solstice dumplings and summer solstice noodles" are usually served with assorted fried noodles or cold noodles.

2. Words to praise cold dishes

Osmanthus and lotus root

The taste of osmanthus and lotus root is like that of Jiangnan beauty. The crisp and tender lotus root is wrapped in soft glutinous rice and soaked in sticky rice. Inside the rock sugar juice, dots of yellow osmanthus petals are dotted in it, vaguely revealing the lingering aroma. Occasionally I go to some restaurants that claim to be Jiangnan style, and the sweet-scented osmanthus and lotus root that is served is so steamy that I can’t help but want to get angry - the great thing about this cold dish is that the coolness can break down the sweetness and soften it, and the addition of sweet-scented osmanthus The fragrance is very pleasant. But ignoring the cooling process, it is just a sweet dish, just like the ordinary vulgar powder sold on the street, without the fresh flavor of Xiaojiabiyu.

Sichuan jelly

The most important thing about jelly is the seasoning, such as minced garlic, refined salt, soy sauce, sugar, monosodium glutamate, pepper noodles, red oil and other fresh, sweet, spicy and fragrant ingredients. It is bright red and golden. It is poured on the snow-white jelly, which is quite appetizing just by looking at it.

Hand-peeled bamboo shoots

The main production area of ??hand-peeled bamboo shoots is in the Lin'an area on the edge of Hangzhou. It is made from alpine wild bamboo shoots, rinsed, seasoned, and steamed for a long time. . The wild bamboo shoots are about one and a half hands long and of moderate thickness. Peel it layer by layer - there are no specific restrictions here, as long as it is chewable and tender enough, you can eat it.

Cold Enoki Mushrooms

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. Thinly shred, then heat the oil pan, first stir-fry shredded ginger and chili pepper, pour a little old wine, then stir-fry shredded carrots, shredded mushrooms, and celery until cooked, finally stir-fry the enoki mushrooms, add a little Pixian bean paste, Stir-fry a little Zhenjiang vinegar and a little sugar for a while, and it's ready. It's soft, crispy, smooth, fragrant, salty, spicy, and sweet.

3. Poems about chefs

1. When I see you, I think about it. When I see you, I salivate. When I am with you, I always secretly swallow my saliva. Here with you I know what it means to have a thousand flavors. World Chefs Day is here, and I send you my sincere blessings. I hope you can cook a good life, have a prosperous career, and cook a happy life.

2. The knife is exquisite, cutting out a colorful life; the materials are exquisite, and the mood is graceful; the seasonings are delicious, mixing the sweet and sour, bitter and spicy; frying and frying, making a delicious meal; carefully designed, a happy meal. On World Chefs Day, I wish you enjoy cooking and be happy!

3. You sing the song of the chef, sometimes melodiously and gracefully, sometimes with passion, which makes us intoxicated. You play chess in the pot, and the next step is salt, and then MSG. The good moves make us marvel. You paint on the food, colorful here, abstract and individual there, and show the wonderful results before our eyes. World Chefs Day, thank you, great chef, and wish you happiness!

4. I miss the noodles you made, how strong they are. I miss the dumplings you cooked, so crystal clear. You use Spring and Autumn techniques to make tiger skin green peppers, you use carving techniques to make cold stir-fries, and you use literary techniques to make stewed and braised dishes. You chose a chef, and the world lost a poet. World Chefs Day, delicious food depends on chefs. Wish you: Happy holidays!

4. Poems about food and delicacies

There are many poems about food, such as: 1. Zhuzhici of Shangyuan (Qing Dynasty) Fu Zenggui flower stuffing wrapped in walnuts, glutinous rice is like pearls when washed from a well. .

I heard that Ma’s rice noodles are good, and they sell Yuanxiao in the lantern style. "Sending Hu Cake and Yang Wanzhou" by Bai Juyi The sesame cake is similar to Kyoto, with crispy noodles and fragrant oil.

I sent it to Ambassador Yang who was hungry and greedy, but it seemed to be a supplement. Lu You of the Southern Song Dynasty wrote in "Vegetarian and Food Play Book" that Xinjin has no yellow chives in the world, and the color is as yellow as a goose.

The Dongmen pork is even more amazing, as fat as the Huyang crisp. In the morning, eating glutinous rice flour is a very beautiful act. Lu You has a cup of glutinous rice flour and scallions with his own hands.

The Sutuo offering in the sky is unknown and has not been changed. Congratulations to the ancient brother Zhang for giving birth to a son, Su Shi. The lush green night filled the house, and Xu Qing's second child was first seen.

I really want to be a soup cake customer, but I am worried that I have written the wrong book. The newlyweds who joined the army were enemies with each other, and Ada Zhonglang was overjoyed.

I have always known English things, so I will try to teach you how to cry. Cake Fu bundle fair Xuandong is fiercely cold. In the early morning, tears freeze in the nose and frost forms on the outside of the mouth.

To fill the void and resolve the battle, soup cakes are the best. Weak as spring cotton, strong as autumn practice, full of vitality and spreading, the fragrance spreads far and wide.

Pedestrians hang down to the leeward side, while servants look at the sky in vain and look forward to it in vain. The one holding the utensil licked his lips, while the standing waiter swallowed dryly.

Huang Tingjian, Guotu Shanzhai. The south wind supports me every day, and sometimes the north wind carries me along. The silver threads in a cup of soup cake are messy, and the wormwood is like chopsticks and jade hairpins.

2. Like some things, many people have praised them. Edible Bamboo Shoots Bamboo shoots are regarded as "treasures in dishes" because of their white color, tender texture and fresh taste. When they first came on the market, they were rare and expensive. Li Shangyin praised: "When the tender buds first come out of the forest, the price of Wuling is as heavy as gold." ".

Bai Juyi's "Eating Bamboo Shoots" also says: "...Purple silk baskets break old brocades, and plain muscles break new jade. Add meals one by one every day, and eat good food without thinking about meat.

For a long time "Jing Luo Ke, this taste is often not enough. Don't hesitate to eat, the south wind blows the bamboo." In the poem "First Arrival in Huangzhou", he greatly praised bamboo shoots, "Throwing away pine and chrysanthemums for a long time is still a small thing, how can you bear to say that the bitter bamboo shoots are like cat head bamboo shoots, and the taste is as good as the hump of an oxtail orangutan?" "Cat head bamboo shoots". Zheng Banqiao's poem "Fresh bamboo shoots in the south of the Yangtze River are eaten by anchovies, cooked in the spring breeze in early March", and his praise for fresh bamboo shoots and anchovies is vividly written.

Eat pine flowers. Pine flowers have health and beauty functions and were listed as tributes in ancient times. Empress Wu Zetian of the Tang Dynasty liked pine flowers very much. She often liked to eat a "small cake" made from pine flowers.

Su Dongpo also liked to eat food made of pine flowers. He put pine flowers, sophora flowers and apricot flowers into rice and steamed it. After sealing it for a few days, he got the wine. He sang: "A pound of pine flowers is indispensable. Do not fry eight taels of puhuang, five qian each for sophora japonica and apricot flowers, and pound two kilograms of white honey together. Whether you eat it or take a bath, it will keep your appearance red and white until you grow old. "Chinese cabbage eats cabbage because of its "green and white elegance, not cold in the winter." Withering, it can be seen all year round, and it has the characteristics of pine." Therefore, it is also called Siong.

Fan Cheng Dayou wrote in a poem: "Polls picked out from the snow taste like honeyed lotus roots and are richer and richer. Zhumen's meat has no flavor and can only be served as ordinary dishes."

Su Dongpo, who likes to eat "Dongpo meat", also praised it with "white rice-like lamb dolphin" and "cabbage match cake sausage". He often used water spinach, shepherd's purse, etc., added rice flour and a small amount of ginger to make his own "Dongpo Soup", and wrote a poem: "A happy winter drink that warms the stomach and is made by Dongpo's own hands."

Eating Chestnuts Chestnuts, also known as chestnuts, chestnuts, phoenix chestnuts, chestnuts, etc., can be eaten regularly to achieve the purpose of anti-aging and prolonging life. Sun Simiao, the king of medicine, called it "the fruit of the kidney, and it is suitable to eat for kidney disease." Su Zhe wrote a poem praising: "As you age, you will suffer from waist and foot problems. The mountain old man takes the old prescription of chestnuts."

According to Li Shizhen's introduction, "Put raw chestnuts in a bag, hang them to dry, and eat ten of them every morning." Eat the remaining pills, and then eat pig kidney porridge to help it, and you will be strong for a long time. "Eating plum blossoms is not only a famous ornamental flower, but also a good medicine. The main medicinal uses are white plums, which have the functions of "relieving troubles and calming the mind, quenching thirst and promoting body fluids, soothing the liver and relieving depression." , regulate qi and stomach”.

Yang Wanli’s favorite was to eat fresh plum blossoms dipped in honey, and left an immortal poem. Among them, the poem "Uncle Qingchang invites you to drink" goes: "The fruits from the south are cooked in the north, and the fruits are gathered in the king's house, like chopsticks and water dishes. Good. Only sugarcane frost can't separate them. I want to chew plum blossoms." Loved by people as an auspicious thing, it is a nutritious food that benefits the spleen and lungs. Lu You liked to eat lilies, and he once wrote a beautiful poem: "There are two clusters of fragrant lilies in the air, and the seventy-year-old man still has the innocence of a child."

Eat shepherd's purse Shepherd's purse is also known as wild vegetables, field vegetables, wild shepherd's purse, protective grass, etc. It has tender leaves and rich roots, and has a unique and attractive fragrance and delicious taste. The literati praised it highly, and Su Dongpo once wrote a poem: "I sometimes go around the wheat fields to ask for wild shepherds, and force myself to cook mountain soup for the monks."

Lu You was even more addicted to water chestnuts and sang poems praising its freshness and delicious taste: "The water chestnuts cooked by hand are as beautiful as dolphins under the breasts"; "It's better than the lamb dolphin"; even "Every day I think about returning to the fern and weeds, and don't forget to return when spring comes and the shepherd's purse is beautiful". Eating Chrysanthemum Chrysanthemum Chrysanthemum chrysanthemum has the effects of appetizing and strengthening the spleen. It can be stir-fried, made into soup, or served cold.

Lu You regards chrysanthemum as one of the best vegetables given by heaven. His poem "Ode to the First Return" says, "When you cut the chrysanthemum in the five acres of the small garden, you will feel that there is no trace of the world to escape from." Picking chrysanthemum seems to be far away from the world. of wonderland. Eating hot porridge Lu You regards eating porridge as a "common method" for fitness and health. His poem "Eating Porridge" says: "Everyone in the world has been studying for years, but they don't realize that years are now.

I have Wanqiu Pingyi Su Dongpo was also very interested in eating porridge. When he was the magistrate of Xuzhou, he got drunk due to joy, and the farmer Ai Xian cooked porridge for him. After the meal, he felt very comfortable, so he gave him a gift. "Poetry on Hot Porridge" says, "The mind and body are upside down and I don't know it, but I know that the world has real flavor."

It not only praises the deliciousness of porridge, but also praises the friendship of farmers. Ruan Kuisheng in the Qing Dynasty also had a good line about porridge: "It's more fragrant than buttermilk and less greasy than tea, and it's gentle and noisy to moisturize the teeth."

Eating chrysanthemums Chrysanthemums are known as the "life-extending guests" in our country. It is the habit of eating chrysanthemums in many places. The poem "Sitting together on the east fence to taste the flower feast, a piece of Qiong Shuang is fresh in the mouth" is exactly The joy of writing about eating chrysanthemums. Chrysanthemums are used in dishes and are favored by poets.

Li Qiao's poem "Nine Days Should Make the Word of Joy" says: "It is late in the third autumn of the Ling Festival, and there is joy on the ninth day of the Double Ninth Festival. The fairy cup is still filled with chrysanthemums, and the precious delicacies are mixed with orchids."

Wang Wei's poem says: "There is nothing happening in the world, and there will be great years in the three autumns. There will be no such day in a hundred lifetimes, and I hope that my long life will be as high as the sky.

Peony and golden tripod, dogwood inserted into the feast. Infinite chrysanthemum festival, long service "Bai Liang Chapter"

Zheng Suonan's "The Taoist feeds on flowers, and the bones produce spiritual energy and the body emits fragrance."

"I feel so happy when I smell chrysanthemums, I clap my hands, laugh and sing frequently", which describes the prosperity of chrysanthemum eating in the Song Dynasty.

As the saying goes: "Drinking chrysanthemum tea often will keep your eyesight from aging." ".

5. What are the words to praise cold dishes?

Delicious food, rare and delicious food, endless aftertaste, delicacies on a jade plate, feast to your heart's content

1. Delicious food měi wèi jiā yáo

Definition: top-quality, first-class food

Source: Chapter 4 of Erdu Mei, written by the owner of Xiyintang in the Qing Dynasty: "I have commanded you before. Wait, don’t like delicious food.

2. zhēn xiū měi wèi

Definition: precious and delicious food.

Source: Ming Dynasty Lanling Xiaoxiaosheng's "Jin Ping Mei Ci Hua" Chapter 55: "After a while, I saw the rhinoceros official's table, with precious and shameful beauty on it.

3. Endless aftertaste huí wèi wú qióng

Interpretation: It is a metaphor for recalling something. The more you think about it, the more interesting it becomes.

Source: Song Dynasty Wang Yucheng's poem "Olive": "There is an aftertaste for a long time." , I began to feel as sweet as glutinous rice. ”

4. Jade plate delicacies yù pán zhēn xiū

Definition: delicious food.

Source: Tang Dynasty Li Bai's "Traveling is Difficult" For citations and explanations, see "

5. Eat happily dà kuài duǒ yí

Definition: Eat a hearty meal.

Source: "Yi of the Book of Changes": “Look at me feasting, it’s fierce. ”

6. Words to praise cold dishes

Osmanthus lotus root tastes like a beauty from the south of the Yangtze River. The crisp and tender lotus root is wrapped in soft glutinous rice and soaked in sticky rock sugar juice. The stars are like stars. Dots of yellow osmanthus petals are dotted in it, vaguely revealing the lingering aroma.

Occasionally I go to eat in some restaurants known as Jiangnan style, and the osmanthus and lotus root served are so steamy that it makes people want to get angry. ——The great thing about this cold dish is that the coldness can decompose the sweetness and soften it, and with the fragrance of osmanthus, it is very comfortable. But if you ignore the cooling process, it is just a sweet dish, just like the ordinary vulgar powder. , the fresh flavor of Xiaojiabiyu is no longer available.

The most important thing about Sichuan jelly is the seasoning, such as minced garlic, refined salt, soy sauce, sugar, MSG, pepper noodles, red oil and other fresh, sweet and spicy flavors. The bright red and golden bamboo shoots are spread on the snow-white jelly, which is quite appetizing just by looking at them. The main production area of ??hand-peeled bamboo shoots is in the Lin'an area on the edge of Hangzhou. They use high-mountain wild bamboo shoots, which are rinsed and seasoned before being cooked for a long time. Steamed.

The wild bamboo shoots are about one and a half hands long and of medium thickness. There is no specific limit here, as long as they are chewable and tender enough, they can be eaten.

Cold Enoki Mushrooms 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, cut the ginger into thin strips, and heat the oil pan. First stir-fry shredded ginger and chili pepper, pour some old wine, then stir-fry shredded carrots, shredded mushrooms, and celery until cooked. Finally, stir-fry the enoki mushrooms, add a little Pixian bean paste, a little Zhenjiang vinegar, and a little sugar. After frying for a while, it is ready to be cooked. It is soft, crispy, smooth, fragrant, salty, spicy and sweet.