First course: cold lotus root slices
1. Take a lotus root, wash it, scrape off the skin and cut it into thin slices.
2. Boil the water in the pot and blanch for one minute. If you can't blanch immediately after slicing, soak the lotus root slices in water to prevent them from turning black.
3. Blanch the lotus root slices for one minute, drain and put them in a large bowl. Shred garlic, ginger, dried pepper and onion, and put them on lotus root slices.
4. Add the right amount of salt, sugar, soy sauce and balsamic vinegar, pour in some hot oil and mix well.
The second course: cold sweet potato leaves
1. Take the leaves of sweet potato leaves and clean them with water. This is my own sweet potato leaf. If I bought it, I should soak it in salt water for ten minutes in advance to remove pesticide residues.
2. Wash and scrape carrots and shred them for later use.
3. Sauce: Add minced garlic and fried white sesame seeds to the bowl, add a teaspoon of salt and proper amount of chicken essence, pour a little hot oil and stir well for later use.
4. Boil the water in the pot, put some salt in the water, pour in shredded carrots, pour in sweet potato leaves after five seconds, and add some cooking oil to keep the leaves crisp and green.
5. Blanch the water until the sweet potato leaves turn emerald green (about 30 seconds), then remove and drain the water, put it in a large basin, pour in the prepared juice and mix well, and finally roll the tomato skin into small red flowers for decoration.
This cold sweet potato leaf is low in fat and healthy, fragrant and refreshing, fresh and juicy, which makes people want to stop.
The third way: cold fungus yuba
1. Soak dried auricularia auricula and small pieces of yuba in cold water for one hour. (It must be soaked in cold water to be crisp)
2. Cook a little onion oil: When the oil temperature in the pot is 30% to 40%, add shredded onion, celery and onion segments, and take them out after cooking for three minutes.
3. Seasoning: put garlic paste, red pepper rings, salt, one spoonful of Chili oil, white sesame seeds, balsamic vinegar and two spoonfuls of soy sauce into a bowl, and pour in a proper amount of boiled scallion oil and mix well for later use.
4. Wash the soaked fungus yuba, boil the water in the pot, pour yuba and scallion for 30 seconds, and then pour fungus for one minute.
5. Take out the ingredients, drain the water, pour in the prepared juice, mix well and serve. Sprinkle some fried peanuts and serve.
The fourth course: cold spinach
1. Cut the water spinach into small pieces and wash it for later use.
2. Put a proper amount of base oil in the pot, put a few long green peppers into the pot, fry them into tiger skins and take them out.
3. Put the green pepper with tiger skin and peeled garlic into a bowl and hammer it slowly into mud with a hammer.
4. Pour the mashed garlic into a bowl, add appropriate amount of salt, Chili powder and white sesame seeds, and pour in hot oil and mix well for later use.
5. Boil the water in the pot, add the right amount of salt, pour in the water spinach, add the right amount of oil, keep the leafy vegetables green but not black, finally pour in the water starch, blanch for 30 seconds, take out, add the prepared juice, and mix well to eat the water spinach with strong garlic flavor.
The fifth way: Pleurotus eryngii with cold sauce
1. Prepare several Pleurotus eryngii, wash them and tear them into strips for later use.
2. Prepare several peanuts, soak them in water for three minutes, then drain the water (the soaked peanuts are not easy to burn when fried), add peanuts when the oil temperature is 50% to 60% hot, fry them until golden brown, and then take them out.
3. Sauce: Put minced garlic, onion and white sesame into a bowl, add oyster sauce, soy sauce, salt and sesame oil, and stir well for later use.
4. Put water in the pot, add appropriate amount of salt, add Pleurotus eryngii after the water boils, blanch for five minutes, and then blanch the shredded red pepper for ten seconds.
5. Take out Pleurotus eryngii, drain the water, put it in a large bowl, pour in the prepared juice, mix well, and sprinkle with some peanuts to serve.
This cold Pleurotus eryngii is healthy, tender and smooth with low fat, and tastes like chicken.
The sixth way: cold and sour pigskin
1. I bought a piece of pigskin (not pigskin, it is sold in the dry goods section of the supermarket. )
2. Soak pigskin for fifteen minutes, wash and cut into long strips for later use.
3. Boil water in the pot, add pork skin strips, and add appropriate amount of cooking wine for two minutes.
4. Take out the pigskin and put it in a big bowl. Add appropriate amount of salt, ginger powder, oyster sauce, soy sauce, chicken essence, minced garlic and green pepper, and pour in appropriate amount of sesame oil and mix well to serve.
The seventh way: cold mix three silk
1. Cut the dried kelp into small pieces, wash it slightly, and steam it in a pot for 15 minutes (this is a quick method of soaking kelp). The vermicelli is softened by adding water.
2. Prepare juice at this time: put minced garlic and red pepper rings into a bowl, pour in hot oil, add appropriate amount of salt, Chili powder, fried white sesame seeds, balsamic vinegar and soy sauce, and mix well for later use.
3. Wash the steamed kelp with rice washing water (edible alkali is also acceptable), then roll it up and cut it into shreds.
4. After the water in the pot is boiled, put the ginger slices into the white vinegar, pour in the shredded kelp and shredded carrot in turn, blanch for 2 minutes each, and then take them out and soak them in a pot of cold water.
5. Take out three pieces of silk and drain the water, pour in the prepared juice, mix well and put on a plate, and finally put a few coriander ornaments.
The eighth way: cold kelp silk
1. Wash and shred the bought fresh kelp, put it in a pot to boil, pour in kelp shreds, add two slices of ginger, blanch for three minutes, take it out, and then put it in a pot of cold boiled water for cold water.
2. Drain the kelp and put it in a large basin. Pour in millet spicy, minced garlic, Jiang Mo, scallion, coriander, add oyster sauce, soy sauce, sour vinegar, proper amount of salt and sesame oil, put on disposable gloves, and serve.
Ninth: cold cucumber
1. These are two cucumbers I picked from the vegetable garden. They are thin, sweet, crisp and very tender, and can be eaten directly as fruit.
2. Wash the cucumber to the head and tail, pat it with a knife a few times, cut it into thick slices and marinate it with salt for 5 minutes.
3. Pour out the excess water in the pickled cucumber, put it into garlic paste, sugar, Chili oil, Chili powder, soy sauce, balsamic vinegar and sesame oil, and mix well to serve.