Cold eggs

Cold eggs are fragrant and delicious, full of garlic flavor, appetizing and delicious.

Ingredients: 4 eggs, minced garlic, minced ginger, 1 chili, dark soy sauce, light soy sauce, sugar, oil, sesame oil

Production process: 1. Wash the eggs first Clean it, add water to the pot, put the eggs in cold water and cook them. After the water boils, cook them for 5 minutes.

2. After cooking, take it out, run it through cold water, and then peel the eggs.

3. Dip the knife in water so that the egg yolk will not stick to the knife. Cut an egg into 4 pieces.

4. After cutting, place it on a plate and arrange it in a lotus shape. .Then mince the ginger, garlic, green onion and finely chop the red pepper.

5. Add minced garlic, ginger and chili, add dark soy sauce, light soy sauce, sugar, oil and sesame oil, stir them together to make a sauce.

6. Pour in the prepared sauce, sprinkle with chopped green onion, heat some hot oil in the pot, and pour it on. A delicious and beautiful plate of cold lotus eggs is ready.

Cold three shredded vegetables

Cold shredded three shredded vegetables, mix the three ingredients: carrot shreds, cucumber shreds, and enoki mushrooms. Together, it is absolutely appetizing and refreshing.

Ingredients: 1 cucumber, 1 carrot, half a handful of enoki mushrooms, 2 millet peppers, 2g of coriander, 5g of garlic, 10ml of light soy sauce, balsamic vinegar, 0.5g of sugar, 3ml of sesame oil, an appropriate amount of chili oil, an appropriate amount of salt, an appropriate amount of sesame oil Appropriate amount

Production process:

Wash the cucumbers, carrots, and enoki mushrooms, and prepare coriander, red pepper, and garlic. Add an appropriate amount of water to the pot and bring to a boil, add the enoki mushrooms and blanch them 3 minutes. Cut the cucumbers and carrots into shreds and put them into a basin. Use a garlic press to crush the garlic. Put the blanched enoki mushrooms in a basin and pour them into cold boiled water. Drain and set aside. Chop the coriander and red pepper. Put them into a basin and add sugar. Balsamic vinegar, light soy sauce, sesame oil, chili oil, salt, sesame oil, stir well and serve.

Cold lotus root slices

Cold lotus root slices are crispy, tender and refreshing, sour and spicy. , appetizer for rice.

Ingredients: 2 lotus roots, chili noodles, chili segments, white sesame seeds, 1 spoon of Laoganma, a few drops of sesame oil, a little white vinegar, 1 spoon of sugar, appropriate amount of salt, chopped green onion

Production process:

Section 1.2 Clean the lotus roots, peel them, and then cut them into thin slices.

2. Add water to the pot and bring to a boil. After the water boils, pour the cut lotus root slices into the pot and blanch the water. When the pot is boiled again, take out the lotus root slices. Do not blanch the lotus root slices for too long. Taste. Pour the lotus root slices taken out from the pot into cold water, then drain them out and drain them.

3. Put chili noodles, chili segments, and white sesame seeds in a bowl. Pour oil into the pot and heat until smoking. Then pour the hot oil on top of the chili peppers to instantly release a delicious aroma.

4. Then add a spoonful of Laoganma to the chili oil, add a few drops of sesame oil, a little white vinegar, a spoonful of sugar, an appropriate amount of salt, stir well and set aside.

5. Pour the lotus root slices with controlled moisture into a clean basin, pour the prepared sauce, add some chopped green onion, and stir evenly. This appetizer of cold lotus root slices is ready.

Cold cucumber

The hotel version of cold cucumber is crisp and refreshing, beautiful and delicious.

Ingredients: 1 cucumber, 1 piece of dried tofu, minced garlic , millet pepper, green pepper, 1 spoon of light soy sauce, half spoon of balsamic vinegar, a little sesame oil, a little pepper oil, appropriate amount of salt, 2 spoons of chili oil

Production process:

One cucumber , remove the head and tail, clean and peel. Then break the cucumber into thin slices evenly. Wearing disposable gloves, roll up the cucumber slices from one end. Arrange on plate. Cut the dried tofu into thin slices and place them in a circle around the cucumber. Crush the garlic and mince it, and cut the millet and green pepper into small rings. Put it all on the plate. Pour oil into the pot, heat until 50% hot, pour it on the chili and fry until fragrant. Then add a spoonful of light soy sauce, half a spoonful of balsamic vinegar, a little sesame oil, a little peppercorn oil, an appropriate amount of salt (according to your own taste) and 2 tablespoons of chili oil, and stir evenly. Finally pour the sauce. This hotel version of cold cucumber is ready.

Cold tofu skin

Cold tofu skin tastes particularly satisfying and is more delicious than meat.

Ingredients: 2 tofu skins, scallions, ginger, onions, coriander, chili noodles, sesame seeds, 1 teaspoon of sugar

Preparation process:

Prepare first 2 pieces of tofu skin, clean them, roll them up and cut them into shreds. After cutting, pour it into the pot, add water and boil it briefly. After cooking, take it out, wash it, drain it and set aside. Then clean the coriander and cut it into sections, cut the green onion into sections, slice the ginger, and slice the onion. Pour oil into the pot, heat it to 50%, turn to low heat, and fry the ingredients you just cut. It needs to be fried for about 10 minutes. When these ingredients are dry and brown, take them out. This will add fragrance to the oil. Then let the oil cool down to 70% hot. Pour in the chili noodles and sesame seeds several times, stirring while pouring. After stirring, add an appropriate amount of salt and a small spoonful of sugar to the chili noodles and stir evenly. Stir well and pour directly into the cooked tofu skin. Then stir evenly, and this delicious cold tofu skin is ready.