Ingredients: northeast face lift, carrot, cucumber, fungus, shredded tofu.
Making:
1, the noodles are cooked and soaked in cold water for later use. Wash and shred carrots and cucumbers. Black fungus is cooked and shredded.
2. Put the main ingredients in a small bowl and add 2 or 3 cloves of crushed garlic, balsamic vinegar, salt and sesame oil. If you like spicy taste, you can add Chili sauce or pickled mountain pepper. Stir well.
Others: You can add cooked shredded lean meat and mix them together.
2. cold spinach
Raw materials:
750 grams of fresh spinach, salt, monosodium glutamate, shredded onion, shredded ginger, pepper oil and sesame oil.
Method:
1. Remove the old leaves from the spinach and cut them. Wash with water to remove sediment, and take out the water control.
2. Pour water into the pot, bring to a boil, add spinach and stir-fry until soft, take it out and put it in cold water, squeeze out the water, add salt, monosodium glutamate and shredded onion and ginger into the bowl and mix well.
3. Wash the pot, add a little sesame oil, heat it to 50% to 60% heat with low fire, and add pepper to stir fry. Take out the pepper, pour the pepper oil on the spinach in the bowl, cover it with a plate, then uncover it and put it in the plate.
3. Beijing-style red oil cucumber
Method:
(1) Wash the fresh and tender cucumber with clear water, cut off both ends, cut off the pulp after cutting, pat it with a knife and cut it into small pieces, put it in a small pot, add a little salt and marinate it for a few minutes, then wash it with cold boiled water and drain it.
(2) Put the refined salt into a small bowl, and mix the red oil, soy sauce, garlic paste, sugar, monosodium glutamate and sesame oil into a flavor juice.
(3) Put the cucumber pieces into the dish, and pour in the red oil flavor juice when eating, and serve.
Features: crispy and spicy
4. Pepper and cucumber strips
Ingredients: 200g cucumber and 50g red pepper.
Seasoning: salt, chicken essence, onion, ginger, sugar, white vinegar, broth, starch, sesame oil and edible oil.
Methods: 1. Wash cucumber, remove seeds, cut into 5 cm long sections, and marinate with appropriate amount of salt for 3 minutes; 2. Red pepper is seeded, pedicled, washed and shredded, and onion and ginger are washed and shredded; 3. light a fire in the pot and add oil. When the oil temperature is 40% hot, add shredded onion, shredded ginger and red pepper, stir-fry cucumber strips, add white sugar, a little stock, white vinegar and water starch, and pour sesame oil out of the pot. Features: green color, crisp and refreshing, moderate sour and spicy.
5. Sesame mixed with lotus root slices
Ingredients: 400g of white lotus root, 50g of shredded red pepper and a little shredded onion and ginger.
Seasoning: oil 1 teaspoon, pepper 15, 2 teaspoons of salt, sugar 1 teaspoon, white vinegar 1 teaspoon, chicken essence 1 teaspoon.
Methods: 1. Scrape off the skin of lotus root section and cut it into circular slices, then rinse and soak it with clear water to remove lotus root starch. 2. Boil the water (it can drown all the lotus root slices), quickly blanch the lotus root slices in the water, take them out, soak them in cold boiled water for several times, and then drain them after cooling. 3. Heat the pan and put the oil into the pan. Add pepper and stir-fry slowly. 4. Stir-fry shredded ginger, add salt and sugar at the same time, push with a shovel until the seasoning melts as much as possible, and then pour into a white vinegar wok to continue stirring. 5. After the soup is boiled, turn to low heat and add mushroom essence, shredded onion and shredded sweet pepper. 6. Pour all the seasoning soup into the dish with lotus root slices.
6, cold houttuynia cordata
Ingredients: Houttuynia cordata 300g.
Seasoning: salt, soy sauce, vinegar, sugar, chicken essence, red oil, dried pepper, yellow wine and sesame oil.
Methods: 1. Pinch off the old roots and whiskers of Houttuynia cordata Thunb, leaving tender roots and leaves, rinse with clear water for several times, wash off the sediment, soak in cold water for 10 minute, take out and drain, and cut into sections about 3 cm long; 2. Put Houttuynia cordata into the pot, add salt, soy sauce, sugar, vinegar, chicken essence, red oil, fried pepper and oil and mix well, then serve.
Features: sweet and sour, light and refreshing, it is a good product on the summer table.
7, coriander mixed with beef
Ingredients: 250g of braised beef and 50g of coriander.
Seasoning: beef soup powder10g, fresh dew 8g, monosodium glutamate 3g, fine sugar 5g, rice wine 5g, aged vinegar 5g, red oil 8g, sesame oil 5g and a small amount of minced garlic.
Practice: First, cut the braised beef into even slices; Then add beef soup powder, fresh dew, monosodium glutamate, fine sugar, rice wine, aged vinegar, red oil, sesame oil and minced garlic and mix well. Finally, add chopped parsley segments and mix slightly. Features: Rich beef flavor.
8, garlic fungus
Material: Auricularia auricula
Seasoning: garlic (that is, minced garlic), onion, ginger, refined salt, sugar, vinegar, chicken essence, pepper and sesame oil.
Production method:
1。 Soak dried auricularia auricula in water (be sure to soak it well), wash it and blanch it in boiling water (that is, take it out immediately in boiling water). Take it out, drain it and put it on a plate.
2。 Put garlic in a small bowl, add salt, sugar, vinegar, Jiang Mo and garlic and mix well.
3。 Set the pot on fire and put sesame oil. When the oil is hot, pour it into a small bowl, add chicken essence and pepper, stir well, and pour it into a plate and mix well.
9, double pepper preserved eggs
Ingredients: preserved eggs (don't tell me I don't know what preserved eggs are, just preserved eggs), green peppers and red peppers.
Seasoning: minced garlic, soy sauce and sesame oil.
Production method:
1。 Put green pepper and red pepper into the pot, stir-fry for a while (that is, put them without oil), remove the water, pour them out and cut them into pieces. (Beware of spicy taste and choking)
2。 Peel the preserved eggs, cut them into pieces, put them on a plate and set them up (artistically).
3。 Mix chopped green pepper, red pepper and garlic, add sesame oil and soy sauce, mix well and pour on preserved eggs.
10 Three-silk mixed lily
Ingredients: ham sausage (this is to save trouble, Jinhua ham itself needs to be used, but it is not easy to find it in the north, and everyone knows the problems in Jinhua ham factory this year, so it is easy to save trouble, so it is best to use the better quality Shuanghui Kelpolo series), Flammulina velutipes, shredded green peppers, shredded mushrooms with water (many mushrooms we bought are dry, so we need to soak them in water, and the jargon used before processing is called hair).
Seasoning: cooking wine, soy sauce, refined salt, chicken essence, pepper, Jiang Mo, sesame oil and vinegar.
Production method:
1。 Blanch shredded green peppers and mushrooms with boiling water respectively, and cut ham into filaments.
2。 Boil Flammulina velutipes with water (be sure to cook it), take it out of the pot, put shredded ham, shredded mushrooms and Flammulina velutipes on a plate, add chicken essence, cooking wine and salt and stir well.
3。 Stir Jiang Mo, soy sauce and pepper evenly, and pour them into a plate. End.
1 1, tofu mixed with tofu
Caption: Toona sinensis is not easy to find in the north at present. Let's wait until spring.
Ingredients: Toona sinensis, tofu, if possible, find some soybeans,
Seasoning: chicken essence, salt, sugar and sesame oil.
Production method:
1。 Dice tofu, the smaller the better. For flavor, some people say that tofu can be crushed. I've never done it, so you can have a try. Blanch Toona sinensis with boiling water, remove and cut into fine powder. If you have soybeans, cook them.
2。 Put the diced tofu, Toona sinensis and soybeans on a plate, add seasoning and mix well.
12, cold kelp
Ingredients: seaweed, mung bean sprouts. The ratio of the two is 5: 1, for example, one kilogram of kelp (500g) and two ounces of mung bean sprouts (100g). In fact, mung bean sprouts are not needed, but they will look better if they are available.
Seasoning: salt, chicken essence, sugar, cooking wine.
Production method:
1。 Wash kelp with water, blanch it with boiling water, take it out, let it cool and cut it into shreds.
2。 Blanch the mung bean sprouts with boiling water.
3。 Put these two things on a plate, pour in the seasoning and mix well. Start eating!
13 cold squid
Ingredients: 1 squid, 1/4 onions, 50g coriander powder, 50g chopped green onion,10g mint leaf powder, 2 peppers and 6 garlic.
Dish, white vinegar 1/2 cups
2 tablespoons seasoning sugar, 1 spoon lemon juice, 2 tablespoons fish sauce.
Features Generally speaking, most Thai cold salads are boiled with boiling water and then mixed with seasonings. Practice 2 can
Make more, put it in the refrigerator, and use it on other cold dishes.
Types of seafood and aquatic products
Production process: 1 Wash squid, cut stripes diagonally left and right, then slice, blanch in boiling water, fish out, and shred onion.
Spare.
2 Mix the ingredients. 2. Cook on low heat for 3 minutes. After cooling, use a blender to make a sauce.
3 Mix the prepared sauce with seasoning, and then mix with squid, onion, chopped green onion and mint leaves evenly, and serve.
You can put it on a plate.
14, Leng Haizhe
The main ingredient, jellyfish skin, was washed to remove blood tendons, cut into filaments about 3 mm thick and 7 ~ 10 cm long, and blanched with boiling water.
Seasoning soy sauce, sugar, vinegar, monosodium glutamate and sesame oil.
Special jellyfish. You can't seem to find a better way to eat it except cold salad. It is one of all dishes suitable for cold dishes.
Sample, one of the biggest characteristics is crisp, which is also the essence of cold jellyfish.
Types of seafood and aquatic products
Production process 1. Scrubbing jellyfish skin with clear water, removing sand grains, peeling off thin outer layer, and then soaking in clear water for 2 hours.
Slice jellyfish skin, wash it with clean water 1-2 times, and rinse it with cold water when eating.
2. Wash the jellyfish skin and cut it into pieces, soak it in clear water for about half an hour, then pick it up and pour it with cold water several times.
Then put it into cold boiled water and eat it after 5 minutes.
15, sesame cold salad with shredded chicken and cucumber (restaurant)
Ingredients: 1-2 pieces of chicken breast, 1 tablespoon of wine, a little salt, a cucumber, and mix.
Exercise:
1. Drain the chicken with wine and salt, put it in a container, cover it with plastic wrap and heat it for 2 minutes.
2. Sprinkle salt on the cucumber, rub it on the chopping board, and then cut it into slender strips.
3. Grind sesame into 2 tablespoons, 2 tablespoons sugar, 1/2 teaspoons soy sauce and a little sugar.
Mix ingredients. Mix the raw materials and add shredded chicken and cucumber.