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How to cook cold salad to taste good?
Good practices of cold salad Daquan Good practices of cold salad Daquan, now summer can be said to be very hot, frequent hot weather, the temperature has been affecting many people's appetite, everyone's appetite will become very poor. So it is very appropriate to have some appetizing cold dishes at this time. The following is a complete list of delicious cold dishes. Delicious cold salad recipe 1 1, onion mixed with auricularia auricula ingredients: auricularia auricula 1 50g, half onion, half persimmon pepper, half red pepper, pepper 1 teaspoon, 2 dried peppers, salt 1 g and soy sauce/kloc-0. Blanch the fungus with boiling water. 2. Slice the dried pepper, put it in a spoon with the pepper, add the oil, and then put it on the fire until it smells like pepper. 3. Stir the fungus, onion, green pepper and juice (salt, soy sauce, vinegar) evenly, pour in the fried oil and stir well. 2. Ingredients of shrimp skin tiger dish: 2 peppers, 65438+ onion. 1/2 tablespoons of vinegar, appropriate amount of sesame oil, 1 tablespoon of soy sauce, a little chicken essence, 1+3 tablespoons of salt, wash the shrimp skin with clear water, control the water to dry, and slice the onion, pepper and coriander. 2. Put all the ingredients in one container. 3. Add seasoning and mix well, then serve. 2 cloves of garlic, 5g of sugar, proper amount of salt, salad oil15ml. Wash the bitter gourd, cut it in half longitudinally, remove the pulp and melon seeds, and cut it obliquely into 2 mm thick pieces. Shred dried chili and mince garlic for later use. 2. Pour water into the pot, bring it to a boil, add bitter gourd slices and a little salt, blanch for a while, then take it out, immediately cool it with cold water, drain the water, put it in a plate, add sugar, minced garlic and a little salt and mix well. 3. Heat the oil in the wok with high fire, stir-fry the peppers, and then quickly pour the oil on the bitter gourd. 4. Little cherry. 4 tbsp vinegar, 1/2 tbsp salt, 1/2 tbsp sugar, 1 tbsp Chili oil, 1 tbsp peanut powder and 1 tbsp cherry radish. Remove the stems and leaves, wash them and pat them with a knife. Don't pat them too broken. Chop them up and put them in a bowl. 65,438+0 tbsp Chili oil and 65,438+0 tbsp peanut powder are mixed evenly to make a cold sauce. 3. Pour it on the cracked radish, mix well and put it in the refrigerator for 20 minutes. 5. Preserved egg mixed with cucumber Ingredients: cucumber 1 root, 3 preserved eggs, 5 cloves of garlic, 2 tablespoons of soy sauce12 tablespoons of salt. 1/2 teaspoons of white sugar, 1 teaspoon of sesame oil, 1/2 teaspoons of chicken powder, 1 tablespoon of chilli oil cucumber, wash it and soak it in salt water 15 minutes, pat the cucumber with the back of a knife, cut preserved eggs into petals, chop garlic (2, various seasonings) and sprinkle with garlic. 3. Add seasoning and serve. 6. Tofu mixed with Tofu. Ingredients: tofu 1, salt 1 teaspoon, sesame oil 1/2 tablespoons. Tofu 1. Wash Toona sinensis and blanch it with boiling water. 2. Cut the tofu into pieces. Remove and drain (add appropriate amount of salt when blanching) 3. Put diced tofu and chopped Toona sinensis into a large bowl, add a little salt and appropriate amount of sesame oil and mix well. 7. Spinach mixed with vermicelli ingredients: 900 grams of spinach, vermicelli 1 small handful, half a red pepper, almond 12 tablets, a little oyster sauce, a little sesame oil and a proper amount of salad oil. Soak vermicelli in cold water; Boil a large pot of water, add spinach, add oil and salt, boil the water again, and then pick it up and put it in the prepared pot. In cold water, 2. Boiled spinach water will continue to be used to scald vermicelli. 3. Drain the cooked vermicelli and spinach, put them in a large bowl, pour in sesame oil, add oyster sauce, mix well with chopsticks, and sprinkle with diced red pepper and chopped apricot kernels for decoration. 8. Ingredients of cold kelp silk: seaweed. 1 coriander, 5g garlic, 1/2 tbsp balsamic vinegar, 1/2 tbsp soy sauce, 1/2 tbsp sugar, 1 teaspoon salt, 1, 5 tbsp vegetable oil, 3 dried peppers,/kloc. Add soy sauce, balsamic vinegar, sugar and salt. 2. Fill the pot with water, boil kelp and shredded carrot, blanch, remove and cool in cold water, then remove and drain. 3. Add oil to another pot, heat and saute chili, pour chili oil into garlic while it is hot, pour seasoning into kelp and shredded carrot, add coriander and mix well. 9. Mix lettuce with pepper oil. White sugar 1 teaspoon, 3 red peppers, pepper 1 teaspoon, vinegar 1 teaspoon, soy sauce 1 teaspoon, 2 cloves of garlic, vegetable oil 1 peeled lettuce and chopped into minced garlic; Scrape the tender lettuce into strips with a scraper. 2. Add salt, stir well and marinate for 5 minutes. Drain the water and put it on a plate. 3. Take a bowl, add garlic, vinegar, soy sauce and a small amount of sugar, and stir evenly to make juice; Pour oil into the pot, add pepper and pepper and stir-fry until fragrant. 4. Pour the pepper oil into the juice while it is hot and stir evenly; Sprinkle the cooked juice evenly on the lettuce strips to get 10. Cold Flammulina velutipes: Flammulina velutipes, bell peppers, red peppers, a little onion, garlic, soy sauce, vinegar, sesame oil, white sugar, 1, boiled in water, and then blanched with Flammulina velutipes, green peppers and shredded red peppers for 30 seconds. Fishing II. Soak the fished 1 ingredients in ice water for half a minute. Mix 5 tablespoons of soy sauce, 1 tablespoon of vinegar, half a spoonful of sugar and garlic to make wet ingredients. Take out two kinds of raw materials, gently squeeze out the water and put it into the mixture. Drop a few drops of sesame oil before serving, and you can get delicious cold Flammulina velutipes. Practice 2: 1. Wash and shred cucumber, put it with Flammulina velutipes, pour in proper amount of vinegar, soy sauce, salt and pepper oil and mix well. The second method of cold bitter chrysanthemum: 1, cool oil in a cold pot, stir-fry peanuts and beans with low heat. In the meantime, I kept poking peanut beans with chopsticks. Take out the pan after changing color, sprinkle a little salt and mix well. 2. Wash the bitter chrysanthemum and cut it into sections. Be sure to take it apart and clean it carefully, otherwise it will be easy to store sand. 3. Put the minced onion and garlic into a bowl, add salt sugar and white sesame seeds, and pour in soy sauce. Heat the pan and drain the oil. When the oil is hot, pour it directly into the bowl. Don't use too much oil, fry more than usual. 4. Pour the juice into the bitter chrysanthemum and mix well, then add the peanut beans and mix well. It's best to eat this out of the pot, otherwise it's easy to marinate soup, and peanuts are not crisp, so they can be served as the last course. The third method of cold shredded zucchini: wash zucchini and rub it into silk. Add salt to sesame paste, dilute with a little boiling water, and stir evenly in one direction. Water should be added bit by bit. Pour sesame paste into shredded zucchini and mix well. Add mustard oil according to personal taste, or not, or use pepper oil instead. Chili oil is also a good choice. The fourth method of cold lotus root slices: 1, lotus root scraped off the skin with a scraper and cut into as thin slices as possible. The thinner the lotus root slices, the better they look and the more delicious they are. Don't worry about eating slowly. 2. Soak the lotus root in clear water and pour 2 spoonfuls of white vinegar into the water to prevent the lotus root from turning black. It is very important to add this step. 3, ginger peeled and cut into filaments, red pepper is also cut into filaments, and shallots are cut into small pieces for use. 4. Boil the water in the pot, put the lotus root slices in, boil them on high fire for 1 min, remove and drain the water, cool them in clear water, and then put them in a bowl, so that the lotus root will be very brittle. Put shredded ginger, shredded pepper and shredded chives on the lotus root slices and sprinkle with salt. Heat some hot oil in the pot, pour it on the surface of lotus root slices and mix well. 5. Add white vinegar and sugar and mix well. Crisp and refreshing cold lotus root slices are ready. The fifth method of cold broccoli: 1, fungus soaked in advance. Remove yellow leaves from spinach, remove roots and wash. Wash the coriander, too 2, put the right amount of water in the pot, after boiling, add Flammulina velutipes to boil, and remove it too cold. Then add auricularia auricula and cook until it is ripe. Take it out and let it cool. 3. Boil the appropriate amount of water in the pot, blanch the broccoli until it changes color, and take it out after about half a minute. 4. Put oil in the pot and put pepper in the oil. Filter out the pepper, leaving only the pepper oil. 5. Cut coriander and Flammulina velutipes into pieces, put them in the pot, then add fungus and broccoli, add soy sauce, vinegar, sugar and pepper oil and mix well. The sixth method of cold potato shreds: peel carrots and potatoes and rub them into shreds. Boil water in the pot. After boiling, put the two shreds in the pot and cook for 2 minutes. Take them out and let them cool. It is not necessary to use cold water to cool down in winter, but warm water can be used instead. Add pepper oil, salt, soy sauce, vinegar and sugar and mix well. The seventh method of cold yuba: yuba and auricularia are soaked in water in advance. You must soak the yuba in cold water. If you use warm water or hot water, it will make yuba worse. Boil the water in the pot, add the soaked yuba and auricularia to cook, remove and put it in cold water to cool. Cut the yuba into small pieces. Wash the cucumber, pat it flat with a knife and cut it into small pieces. Put all the cut ingredients into the container. Pour in minced garlic, millet and Chili noodles, and pour hot oil on the surface. Add salt, soy sauce and sesame oil and mix well. The eighth method of mixing sesame sauce with oil wheat vegetables: tear off the oil wheat vegetables one by one and wash them. Cut the washed oil wheat vegetable into 8 cm segments. Add salt, soy sauce, sugar, vinegar and sesame oil to sesame paste and mix well. Pour minced garlic into sesame sauce and mix well. Pour the prepared sesame paste on the oil wheat, or dip it directly in the oil wheat segment. Delicious cold practice 3 cold eggs cold eggs, fragrant and delicious garlic, appetizing and eating. Ingredients: 4 eggs, minced garlic, Jiang Mo, 1 chilli, soy sauce, sugar, oil consumption and sesame oil. Production process: 1. First, clean the eggs, add water to the pot, cook the eggs with cold water, and boil the water for 5 minutes. 2. Take it out after cooking, soak it in cold water once, and then shell the egg. 3. Dip the knife into the water, so that the yolk won't stick to the knife. Cut an egg into 4 pieces. 4. Cut it and put it on a plate, put it in a lotus shape, then cut ginger, garlic and onion into foam, and chop the red pepper. 5. Mix chopped garlic, Jiang Mo and pepper with soy sauce, soy sauce, sugar, oil consumption and sesame oil to make mixed juice. 6. Pour in the prepared juice, sprinkle with chopped green onion, and pour some hot oil in the pot. A plate of delicious and beautiful cold lotus eggs is ready, three pieces of cold lotus eggs, shredded carrots, shredded cucumbers and Flammulina velutipes are mixed together, which is absolutely appetizing and refreshing. Ingredients: cucumber 1 carrot, half Flammulina velutipes, millet pepper, 2 parsley, 2g garlic, 5g balsamic vinegar,10ml sugar, 5g sesame oil, 3ml chilli oil, proper amount of salt and sesame oil. Production process: wash cucumber, carrot and Flammulina velutipes, prepare coriander, red pepper and garlic, add appropriate amount of water to boil, blanch Flammulina velutipes for 3 minutes, shred cucumber and carrot, put them into a pot, and crush garlic with a garlic press. Put the blanched Flammulina velutipes into cold boiled water, drain the water and chop coriander and red pepper for later use. Put into a pot, add sugar, balsamic vinegar, soy sauce, sesame oil, Chili oil, salt and sesame oil, and stir well to serve. Cold lotus root slices are crisp and refreshing, hot and sour and appetizing. Ingredients: 2 lotus roots, Chili noodles, and ingredients. 2. Add water to the pot and boil it. After the water is boiled, pour the sliced lotus root into the pot and blanch it. After boiling again, remove the lotus root. It is not advisable for lotus root to be blanched for too long to affect the taste. Cool the lotus root slices out of the pot with cold water, and then drain. 3. Put pepper noodles, pepper segments and white sesame seeds in the bowl, pour oil into the pot, burn until it smokes, and then pour hot oil on the pepper, and the pepper instantly emits fragrance. 4. Then add a spoonful of Laoganma, a few drops of sesame oil, a little white vinegar, a spoonful of sugar and a proper amount of salt to the Chili oil, and mix well for later use. 5. Pour the lotus root slices with good moisture control into a clean basin, pour the prepared juice, add some chopped green onion and stir well. This appetizing cold lotus root slice is ready. Cold cucumber Hotel Edition Cold cucumber, crisp and refreshing, beautiful and delicious, ingredients: cucumber 1 root, dried bean curd 1 piece, minced garlic, millet pepper, green pepper, soy sauce 1 spoon, half a spoonful of balsamic vinegar, a little sesame oil, a little pepper oil, a proper amount of salt and 2 spoons of Chili oil. Production process: Then slice the cucumber evenly. Put on disposable gloves and roll up the cucumber slices from one end. Put it on a plate. Slice the dried tofu and put it around the cucumber. Chop garlic, and cut millet pepper and green pepper into small rings. Put them all on the plate. Pour oil into the pot, heat it to 50%, pour it on the pepper and stir-fry until fragrant. Then add a spoonful of soy sauce, half a spoonful of balsamic vinegar, a little sesame oil, a little pepper oil and 2 spoonfuls of salt (according to your own taste) and stir well. Finally, pour in the juice. This hotel version of cold cucumber is ready.