Eating too much meat and fish during the Chinese New Year will inevitably lead to loss of appetite. Occasionally, a few cold dishes are also a good choice.

It is simple to make, relieves greasiness and appetizers. When preparing New Year’s Eve dinner, in addition to a few hard dishes, cold dishes are also essential. They are cool and refreshing, low in calories and fat, delicious in fragrance, fresh, crisp and tender. Tasty and sour.

Today I will share the recipes of two delicious cold dishes, which are both delicious and delicious.

Recommended recipe 1: Salad Pig Ears

Ingredients required: Pig ears, onion, ginger, garlic, star anise, cinnamon, bay leaf, pepper, white sesame, coriander, green onion, chopped peanuts

Seasonings: sesame oil, salt, light soy sauce, dark soy sauce, rock sugar, cooking wine, oyster sauce

1. Prepare two fresh pig ears. First, treat the pig ears, burn them over fire, and treat the surface. The fluff can also be used to remove the fishy smell, and then soaked in water, then scrape off the burnt parts, and then clean them

2. After washing, blanch the pig ears in cold water and add the green onions. Gather the ginger slices, then pour in cooking wine to remove the fishy smell, bring to a boil over high heat, skim off the foam on the surface, then continue to cook for 6 minutes, remove after cooking, and set aside to control the water for later use

3. Heat oil in a pot, add star anise, cinnamon, bay leaves, peppercorns, and stir-fry over low heat until fragrant. Dish out. Then add a handful of rock sugar, stir-fry the sugar color, stir-fry over high heat until melted, then turn to low heat and stir-fry until it turns maroon red. , and then continue to fry until dense bubbles appear, then pour in hot water, and then add the fried aniseed ingredients

4. Next, start seasoning, add salt soy sauce, dark soy sauce, rock sugar, and cooking wine , oyster sauce, bring to a boil over high heat, pour directly into the casserole, then add the pig ears, ginger slices, green onions and boil over high heat, turn to low heat and simmer for 50 minutes, turn off the heat after cooking, and then simmer for another 3 hours

5. After the pig ears are braised, take them out directly, then cut them into thin shreds, add minced garlic, then add light soy sauce, crushed peanuts and white sesame seeds, coriander, chopped green onion, sesame oil,

6. Stir the pig ears thoroughly and put them directly into the plate. The delicious cold pig ears are ready.

Recommended recipe 2: Cold beef

Ingredients required: Beef, coriander, peanuts, green pepper, green pepper, onion, ginger, garlic, white sesame seeds

Seasoning: oyster sauce, salt, white sugar Vinegar and sesame oil,

1. Prepare an appropriate amount of fresh beef. First, soak the beef in water for 1 hour to soak out the blood inside. After the beef is soaked, take it out, and then squeeze out the water inside. Drain the water and set aside

2. Drain the water, fish it out, and then cut the meat into thinner slices as thin as possible. Put the sliced ??meat into a bowl, then start marinating and add Mix light soy sauce, cooking wine, pepper, bayberry, and starch thoroughly so that the beef is evenly coated with the starch sauce. Stir evenly. Add a little scallion oil and stir evenly again

3. Prepare some green peppers and red peppers, wash them, remove the stems, then cut them into pepper rings, prepare some coriander, cut it into sections, prepare a handful of garlic, chop it into garlic cloves, then chop it into minced garlic, put it in a bowl and set aside , prepare some green onions, cut into chopped green onions, a piece of ginger, cut into slices, and then cut into shredded ginger

4. Boil water in a pot, add a little salt, boil the water, put in marinated Blanch the sliced ??meat, cook over low heat until it takes shape, then turn to high heat and cook for 2 minutes, take it out after cooking, drain the water and set aside

5. Put the blanched beef into a basin, and then put it in Green and red pepper rings, then add minced garlic, minced ginger and chopped green onion, then add a spoonful of white sesame seeds, pour in hot oil to bring out the aroma

6. Next season , add a little light soy sauce and dark soy sauce to adjust the color, then add a spoonful of steamed fish soy sauce, then add oyster sauce salt, an appropriate amount of sugar, then add balsamic vinegar, sesame oil, coriander and peanuts

7. Add everything in, mix thoroughly until evenly coated with sauce, then put it into a plate, and the delicious cold beef is ready.

Nowadays, when thousands of recipes can be found on the Internet and in various food apps, I still buy recipe books one by one. In the final analysis, it is because I am lazy.

I have passed through a lot of recipes in the past two years, either borrowed or bought, but in the end not many of them stayed with me.

In addition to being really practical, each book left behind has its irreplaceable characteristics for me. I also did some screening and finally selected the following "Chinese Recipe Book on the Bite of the Tongue" "Comprehensive Illustrations of Home-cooked Dishes", highly recommended to everyone.

This set of books is suitable for office workers and housewives to learn cooking. Each dish is a delicacy handed down from ancient times. Every dish is a taste of home, and every mouth is a nostalgic one. It uses color pictures to explain the culture and history of food in detail. Traces and nanny-style production steps, even beginners can easily get started.

This book*** contains nearly 200 delicacies, each of which records in detail the principles of cooking, selection of ingredients, knife skills, and the personal experience of cooking the five flavors.

The secret of making home-cooked food from "edible" to "delicious" is hidden in this book.

For example, tomato scrambled eggs, which is the No. 1 home-cooked dish, just separate the egg whites and egg yolks when beating the eggs, first make big bubbles in the egg whites, then add the egg yolks and salt, beat together, and stir-fry. The eggs that come out will be extremely smooth and tender.

For example, for sweet and sour pork ribs, use two kinds of vinegar, mature vinegar and balsamic vinegar, and add them in two times to maintain a better vinegar aroma.

For another example, if you want the rice to be fragrant, glutinous, soft and sweet, don’t neglect washing the rice; if you want the porridge base to be soft and soft, add a spoonful of oil; if you want the stewed mushrooms to be more fragrant and smooth, add a piece of chicken skin ; If you want to keep vegetables green, in addition to only frying them until they are 70% cooked, you can also blanch them in cold or ice water

When I read this book, I sighed from time to time. That's it." When you make delicious dishes according to it, your confidence will double~

This book also collects the details of cooking.

What is the "appropriate amount" of seasonings, how to "maintain" the pot, how to cut vegetables for a novice who is not good at knife skills, how high the heat should be for steaming vegetables, and whether to use cold or hot water for blanching. , how to soak dry food, etc., it all has detailed explanations based on specific recipes.

Another advantage is that it can be completely flattened, which is very convenient when you are reading the book while cooking!

If you read and compare this recipe carefully, I believe you can make delicious dishes, and the aftertaste of the food will be even more addictive.

In fact, not only in cooking, but also in work, life and even interpersonal relationships, the benefits of aftertaste are worthy of attention.

Don’t be greedy for ‘just looking at the present’, but keep ‘getting better gradually’ in mind. I hope you can become a person who cherishes the aftertaste.

Our store has a limited time offer. This cookbook only costs 78 yuan. You can get it for the price of a meal. Why not?

Friends who like cooking can click the link below to purchase: