In the past few days, I have successively cooked 8 cold dishes for the New Year’s Eve dinner. They are all home-cooked dishes. The ingredients are readily available and the taste is great. Every dish is eaten by the family. It's so clean that everyone in the family will love it. My husband said that if you make these dishes during the Spring Festival, you are sure that your relatives and friends will love them, and they will definitely not get tired of them. They are all vegetarian dishes, especially suitable for the Spring Festival stalls where big fish and meat are everywhere. There is no such thing as leftovers when entertaining friends!

The key is that the preparation of these home-cooked dishes is very simple. Although there are shapes, novices can still understand them at a glance. There are 8 cold dishes with different ingredients. Just find a few you like and pair them with one or two meat dishes. I dare say that your Spring Festival dishes will definitely be the most satisfying to your relatives and friends. And you? Just be prepared to smile and receive all kinds of sweet words and fancy compliments!

The national cold dish cucumber, add some creativity and fill your heart with love!

Ingredients preparation:

3-4 cucumbers, 1 millet pepper, 4 cloves of garlic, 1 dried chili, appropriate amount of salt, five-spice powder, half a spoonful of light soy sauce, 1 mature vinegar spoon, 1 spoon of hot oil

Production process:

(1) Soak 4 cucumbers in salt water and wash them vigorously

(2) Scrape the cucumbers with a spatula Cut into thin slices;

(3) Roll up the cucumber slices from one end;

(4) Roll one up and place it on a plate with the seam facing down;

(5) Take another good-looking plate and place the cucumber rolls one next to another in the shape of a heart;

(6) Take a small bowl and add minced garlic, dried chili pepper, salt, Five-spice powder, pour hot oil, add light soy sauce and mature vinegar, stir evenly;

(7) Pour the sauce onto the cucumber roll, sprinkle with millet pepper to decorate, and done.

Yellow and green meet, crisp and delicious, one plate is not enough!

Ingredients preparation:

1 handful of celery, 1 piece of dried cowhide, 15 peppercorns, appropriate amount of salt and cooking oil

Production process:

(1) Cut the cowhide into sections, wash and cut the celery, and set aside 15 peppercorns;

(2) Boil water in a pot, add some salt to the opening of the water, add celery, and remove after the water boils Take it out and put it on a plate;

(3) Add dried cowhide to the boiling water, boil the pot again, cook on high heat for 30 seconds, take it out and put it on a plate;

(4) Sprinkle the surface of the dish with Sichuan peppercorns and salt , pour in hot oil, stir evenly, and serve!

Say goodbye to the trouble of stuffing your teeth with enoki mushrooms, let the flowers bloom and become more prosperous every year!

Ingredients preparation:

Half a enoki mushroom, 1 small section of carrot, 1 piece of cucumber peel, 1 egg, flour, salt, allspice, and appropriate amount of cooking oil

Production process:

(1) Clean the enoki mushrooms, peel the carrots and cut them into semicircles, and make a small shape from the cucumber peel;

(2) Beat the eggs, add salt and five spices Mix the flour evenly;

(3) Cut the enoki mushrooms into slices horizontally, and then divide them into two parts with your hands;

(4) Brush the electric baking pan with a layer of oil and add the chopped carrots. Raw, as long as all the carrots change color;

(5) Coat the enoki mushrooms with egg liquid;

(6) Add them together and shake off the excess egg liquid, put them into a plate and coat them with flour;

(7) Pour oil into the electric pan, add the enoki mushrooms, and fry until both sides are golden brown. Remember to turn them over twice in the middle;

(8) Place the enoki mushrooms on the plate , use carrots to make a flower shape in the middle, and garnish with cucumber peels.

The collision of sour, spicy and sweet, with a refreshing taste, lotus root connects the whole family!

Ingredients preparation:

1 section of lotus root, dried chili pepper, Sichuan peppercorns, peppercorns, ginger, salt, sugar, mature vinegar, white vinegar, cooking oil

Preparation Process:

(1) Peel the lotus root, clean it, cut it into thin slices, wash off excess starch, soak it in water and set aside;

(2) Boil water in a pot, water After boiling, add cold vegetables, bring to a boil over high heat, blanch for 20 seconds, remove in boiling water and let cool;

(3) Cut the ginger into shreds, take out the Sichuan peppercorns and Sichuan peppercorns and set aside (the Sichuan peppercorns are twice as much as the Sichuan peppercorns) ), cut dried chilies into small pieces;

(4) Take a small bowl, add 1 spoon of salt and 3 spoons of sugar and set aside;

(5) Heat the oil in a pan and add 3. Fry the prepared seasonings over low heat until the aroma becomes fragrant. Turn off the heat when the peppers are slightly burnt;

(6) Place a slotted spoon on a small bowl, pour the oil for frying, add 3 tablespoons of white vinegar, 1 spoon of mature vinegar, stir until the sugar melts;

(7) Place the lotus vegetables neatly on the plate, it is best to give it a shape;

(8) Pour the lotus vegetables on top Add the sauce, dress it up with the dried chili peppers and dried ginger shreds that you just made into the chili oil, and it's ready to serve.

Picking chrysanthemums under the eastern fence, you can see Nanshan leisurely. Tofu skin brings the tranquility and beauty of the countryside!

Ingredients preparation:

1 large piece of tofu skin, a little cucumber peel, 1 small section of carrot, salt, light soy sauce, mature vinegar, sugar, sesame oil and a little water

Production process:

(1) Wash the tofu skin and cut into long strips; dice the carrots and set aside;

(2) Boil water in a pot, add salt after the water boils, and pour Add the tofu skin and blanch it in water and take it out;

(3) When the tofu skin is cool enough to not be hot, spread it flat on the chopping board; fold it horizontally from the middle; use a knife to cut it into small strips that will not break; cut it out by hand Roll up one end;

(4) After rolling, use toothpicks to fix the tail;

(5) Place the rolled tofu skin on a plate, garnish with carrots and cucumber skins, The chrysanthemum is finished;

(6) Make a juice with salt, light soy sauce, mature vinegar, sesame oil, sugar and water, pour it on top, and the Nanshan chrysanthemum is ready.

An indispensable delicacy in winter, suitable for all ages!

Ingredients preparation:

Pig skin, water, green onions, ginger, cooking wine, star anise, pepper, salt, soy sauce, baking soda

Sauce: dry and spicy Noodles, salt, five-spice powder, garlic sprouts, mature vinegar, light soy sauce, cooking oil

Production process:

(1) Cut the purchased pig skin into long strips about 10cm wide , add salt, soak in clean water for 20 minutes, and then scrub clean;

(2) Add cooking wine, green onion segments, and ginger slices to cold water, add pork skin, open the lid, and cook, and then turn to high heat after the water boils Cook for 5 minutes;

(3) Take out the pig skin and pluck off the hair while it is hot. When it is cool enough that it is no longer hot, use a knife to scrape off the excess fat inside the pig skin;

(4) Dissolve a little baking soda in warm water, pour it into the pig skin, rub it repeatedly with your hands, and clean it;

(5) Cut the pig skin into small strips and weigh it on an electronic scale. Put the pig skin into a casserole and add 3 times the amount of water;

(6) Add ginger slices, green onions and cooking wine, wrap the pepper and star anise in gauze, add salt and soy sauce, bring to a boil over high heat, and turn Simmer over low heat for 1-1.5 hours until the soup is thick;

(7) Turn off the heat, remove the waste, cool until warm, pour into a container, and stir with chopsticks to prevent pigs from cooking. Once the skin sinks to the bottom, leave it outside to freeze overnight and you can eat it the next day. Slice on the turntable and pour on the sauce to finish.

It’s either black or white, refreshing and refreshing, you can have two plates!

Ingredients preparation:

8g dried white fungus, 8g black fungus, 1 spicy millet, a small spoonful of light soy sauce, a full spoonful of white vinegar (I don’t have any white vinegar, I use mature vinegar) , appropriate amount of salt

Production process:

(1) Soak the white fungus and fungus in warm water in advance (2-4 hours), rinse and tear into small florets;

(2) Boil water in a pot. After the water boils, add white fungus and fungus and blanch them until they are raw;

(3) Put both ears into a basin, add spicy millet, salt, and pour in hot oil;

(4) Add mature vinegar and light soy sauce, stir evenly, plate and serve.

It is available in restaurants and streets, and you can eat it all year round!

Ingredients preparation:

Bean sprouts, large gluten (roasted bran), 2 dried chili peppers, 1 garlic sprout, chili noodles, salt, five-spice powder, appropriate amount of cooking oil, half light soy sauce 1 tablespoon of vinegar, 1 tablespoon of boiled vinegar

Production method:

(1) Wash the bean sprouts, wash the large gluten and cut into strips for later use;

( 2) Take a small bowl, add dried chili noodles, garlic sprouts, dried chili segments, appropriate amount of salt and five-spice powder, and pour in hot oil;

(3) Add mature vinegar, light soy sauce, and water and mix well. ;

(4) Boil water in a pot, add bean sprouts and blanch them, remember to pick out the bean sprout skins; bring the water to a boil again over high heat, pour in the gluten, turn off the heat, stir for 10 seconds, and blanch it. Pot;

(5) After putting the bean sprouts and gluten into the pot, add the sauce, stir evenly and it is ready to eat.

Okay, that’s it for today’s cold dishes. Starting from the next article, we will share 8 hot dishes for the Chinese New Year. I am a happy mother, a second-pregnancy mother who carefully prepares every meal for her family! Here, you not only have delicious food, but also the warmth of home! If you like it, remember to follow it! See you next time!