Ingredients: northeast face-lifting knife, carrot, cucumber, black fungus and shredded tofu.
Making:
1, thin face cooked, 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 food, you can add Chili sauce or pickled pepper. Stir well.
Others: You can add cooked shredded lean meat and mix them together.
2. cold spinach
Raw materials:
750g of fresh spinach, salt, monosodium glutamate, shredded onion, shredded ginger, pepper oil and sesame oil.
Method:
1. Remove the old leaves of spinach and split it. Rinse with water to remove sediment, and take out the water control.
2. Fill the pot with water, bring it to a boil, stir-fry the spinach until soft, take it out and cool it in cold water, squeeze out the water, and put the salt, monosodium glutamate and shredded onion into a bowl and mix well.
3. Wash the pot, add a little sesame oil, heat it to 50% to 60% on low heat, 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, uncover it for a while and put it on 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 for a few minutes, then wash it with cold boiled water and drain the water.
(2) Put the refined salt into a small bowl, and mix the red oil, soy sauce, garlic paste, white sugar, monosodium glutamate and sesame oil into flavor juice.
(3) Put the cucumber pieces into the dish, and pour the juice with red oil flavor when eating, and serve.
Features: crispy and spicy melon
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. Cleaning cucumber, removing seeds, cutting into 5cm long segments, and pickling with proper amount of salt for 3 minutes; 2. The red pepper is seeded, pedicled, washed and shredded, and the onion and ginger are washed and shredded; 3. light the fire in the pot and add oil. When the oil temperature is 40% hot, add shredded onion, shredded ginger and shredded 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 tsp, pepper 15, salt 2 tsp, sugar 1 tsp, white vinegar 1 tsp, chicken essence 1 tsp.
Methods: 1. Scrape off the skin of lotus root section, cut it into circular slices, then rinse and soak it with clear water to remove lotus root starch. 2. Boil the water (which can submerge all the lotus root slices), quickly scald the lotus root slices in the water, take them out, soak them in cold boiled water for several times, and drain the water after cooling. 3. Heat the wok and put the oil into the wok. Add pepper and stir-fry slowly. 4. Stir-fry shredded ginger, add salt and sugar at the same time, push the seasoning as much as possible with a shovel, and then pour it 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 and lotus root slices into the dish together.
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, washing with clear water for several times, washing to remove sediment, soaking in cold water for 10 min, taking out and draining, and cutting 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 to 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 powder 10g, fresh dew 8g, monosodium glutamate 3g, fine sugar 5g, yellow wine 5g, aged vinegar 5g, red oil 8g, sesame oil 5g and a small amount of minced garlic.
Methods: 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 stir slightly. Features: Strong 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 the dried fungus in water (be sure to soak it well), wash it and blanch it with boiling water (that is, put it in boiling water and take it out immediately). 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 stir 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), 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 in without oil), remove the water, pour them out and cut into pieces. (Beware of spicy taste and choking)
2。 Preserved eggs are peeled, cut into pieces, put on a plate, and placed (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-wire mixed lily
Ingredients: ham sausage (this is to save trouble, Jinhua ham itself needs to be used, but it is not easy to find in the north, and everyone knows the problems of Jinhua ham factory this year, so it is easy to save trouble, so it is best to use Shuanghui Kelpolo series with better quality), Flammulina velutipes, green peppers and mushrooms are shredded with water (many mushrooms we bought are dry and need to be soaked, so they are called hair before processing).
Seasoning: cooking wine, soy sauce, refined salt, chicken essence, pepper, Jiang Mo, sesame oil and vinegar.
Production method:
1。 Blanch the green pepper and mushroom with boiling water respectively, and cut the ham into filaments.
2。 Boil Flammulina velutipes with water (be sure to cook it), take it out of the pan, 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, then pour into a plate. End.
1 1, tofu mixed with tofu
Caption: Toona sinensis is not easy to find in the north this season. Let's wait until spring.
Ingredients: Toona sinensis, tofu, find some soybeans if possible,
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. You can try it. Blanch Toona sinensis with boiling water, remove and cut into fine powder. If you have soybeans, cook them.
2。 Put diced tofu, Toona sinensis and soybeans on a plate, add seasoning and mix well, OK.
12, cold kelp
Ingredients: seaweed, mung bean sprouts. The ratio of the two is 5: 1, such as one kilogram of kelp (500g) and two ounces of mung bean sprouts (100g). In fact, mung bean sprouts are not needed, but they look better if they are available.
Seasoning: salt, chicken essence, sugar, cooking wine.
Production method:
1。 Wash kelp with clear 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 stir well. Start eating!
13, cold squid
Ingredients: 1 squid, 1/4 onion, 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 tablespoon lemon juice, 2 tablespoons fish sauce.
Features Generally speaking, Thai cold salads are mostly scalded with boiling water and then mixed with seasonings. Practice 2 can
Make more, put it in the refrigerator, and use it in other cold dishes.
Types of seafood and aquatic products
Production process: 1 Wash squid, diagonally cut stripes left and right, then slice, scald in boiling water until cooked, fish out, and shred onion.
Spare.
2 Mix the ingredients. 2. Cook on low heat for 3 minutes, and then use a blender to make a paste when it is cool.
3. Mix the sauce with seasoning, then mix with squid, onion, chopped green onion and mint leaves, 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, sesame oil.
Characteristic 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 salad.
Sample, one of the biggest characteristics is brittle, which is also the essence of cold water mother.
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.
Shredded jellyfish skin, washed with clean water 1-2 times, and boiled 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 take it with cold boiled water several times.
Then put it into cold boiled water and eat it after 5 minutes.
15, Chicken and Cucumber with Sesame Cold (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, sugar 2 tablespoons, soy sauce 1/2 teaspoons, and a little sugar.
Mix ingredients. Mix the ingredients and add shredded chicken and cucumber.