1. Cold-mixed Flammulina velutipes Flammulina velutipes is cut into finger-length sections, mushrooms are shredded, celery is also cut into sections, half a carrot is shredded, two red peppers are shredded, ginger is shredded, and then heated in an oil pan. First, shredded ginger and pepper are sauté ed, then shredded carrots, shredded mushrooms and celery are sauté ed, and finally, Flammulina velutipes is sauté ed, and a little Xixian bean paste is added. Second, cold celery is a common dish, and most of them will fry it with meat or bacon, but the nutrients in it will be lost a lot. Why don't I teach you a simple and appetizing method: just a handful of celery (somewhat casual), a little peanut oil, a little sesame oil, a little salt, a refrigerator and a pot. Pick the leaves of celery, put water in the pot, burn the peanut oil, and put celery. Take the celery out and put it in cold water to cool the river. Peel the celery (boiled celery is easy to peel). Cut the peeled celery into sections (not too short). Sprinkle a little salt on the plate and mix well. Pour in a little sesame oil and mix well. This cold celery is green and crisp, which is a good appetizer. Third, the ice white jade fruit salad white jade tofu is used as a freezing point material to match with various fruits. After being chilled, it is smooth and refreshing and tastes excellent. Ingredients: white jade tofu 1 box, half a cup of milk, apples, watermelons and green twips: 1. Cut all kinds of materials into small pieces, and it is best to remove seeds from Qingti 2. Evenly pour milk on the fruit bowl, add some sugar and stir evenly, and serve after chilling. Note: White jade tofu is tender and not easy to cut, so it can be chilled in the refrigerator 10 minutes before cutting, and it can be soaked in water and put in the refrigerator after eating all at once. 4. Cold spinach practice: 2 kg spinach, washed, cut into sections. Blanch it with boiling water on the stove for later use. Stir well together. Finally, you can put some amber peanuts on the table. Advantages: it saves time and trouble, is nutritious and refreshing. It is a delicious cold dish in summer. Tip: spinach must be washed. You can put mustard oil if you like mustard. Fourteen, cold pig ears raw materials: pig ears. Ingredients: shallots and coriander. Practice: 1, the pig's ears were washed several times with salt and white vinegar to remove the fishy smell. 2, hot after the water is boiled, or to get rid of the fishy smell. 3. Reheat some water and add some salt, star anise, ginger, a few drops of cooking wine and a little soy sauce. 4. After boiling, put the processed pig's ears and cook for about 25 minutes on medium fire. 5. Remove and cool and cut into shreds. 6. Add soy sauce, sugar, red oil, shredded onion and coriander. 7. Put it in the refrigerator and let it cool thoroughly. 8, cool, especially suitable for summer 15, mixed with yellow croaker Ingredients: 2 fresh yellow croaker. Seasoning: salt, monosodium glutamate, wine, vinegar, chopped green onion, Jiang Mo and sesame oil. Production: 1. Clean the yellow croaker, steam it in the drawer until it is cut off, remove the head, tail, shark's fin and skin, and poke the meat into garlic cloves. 2. Add salt, monosodium glutamate, wine, vinegar, chopped green onion and sesame oil, mix well, serve on a plate and sprinkle with parsley. Cold dishes, that is, cold dishes, seem to have originated in the northeast. There are many varieties of cold dishes in northeast dishes, and there are many cold dishes, and there are no rules, diverse practices, very distinctive and delicious. When you go to the current Northeast Restaurant, you will definitely have a separate column in the menu-cold dishes. Strange to say, it is cold in the northeast, especially in Heilongjiang. The warm spring season does not exceed five months in a year, and the rest of the time is mostly cold. When it is cold, it should eat some hot dishes, but it just makes things worse and eats cold dishes. It seems to be the most famous cold dish in Northeast China, and this dish is indispensable for Northeast Chinese restaurants, regardless of their size. If it is really lacking, then this Northeast Restaurant is undoubtedly deceptive. Most of the materials used in the big face lift are potato powder, which is white, good, crystal clear, tough, smooth and tough to eat and good in taste. People in Northeast China don't pay much attention to cooking this dish. Most of them are cut wide and mixed with seasonings such as onion, ginger and garlic. I also brought this method to Fuzhou, but the raw material was mung bean powder, which was softer and less tough. The face lift in the restaurant is very particular, not only the taste is better, but also the color and technology are very particular. We will cut some finely shredded cucumber, coriander and other seasonings on the face lift, and then make a bowl of shredded pork juice, which contains finely cut shredded pork and mixed with peanut butter. After serving, the waiter will mix it on the spot. The name of tiger dish is scary enough! Extremely lethal. The main raw material of tiger dish is tofu skin, which is cut into thin shreds. Its ingredients are shredded pepper, shredded green onion and coriander, plus seasoning and sesame oil, and mixed evenly. And the amount of ingredients often accounts for half, so it looks very beautiful with white and green. Because there are shredded peppers and shredded green onions, sometimes shredded peppers with white tendons taste very spicy, which is not the same as that of Sichuan cuisine, so spicy that the whole mouth feels like a fire. Even drinking water or soup won't help at all. I remember going to the Northeast Restaurant. I wanted to eat and was afraid of spicy food, so I had to ask my boss to put less pepper. Multicolored cold salad nowadays, many northeastern restaurants have this beautiful cold salad, which contains green shredded cucumber, yellow shredded egg, white shredded cabbage, red heart-filled Merlot, purple shredded cabbage, orange carrot and so on. When serving, put a pile of filaments of each color in a circle on the plate, which is very beautiful, with shredded pork sauce in the middle. Just mix it when eating. This is

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Report | 2014-01-0612: 50 Enthusiastic users

Chicken feet with pickled peppers: chicken feet, duck gizzards, pickled peppers, ginger, onion, pepper, white vinegar 100 ml, a little salt and sugar. 1, let me introduce how to make this classic chicken feet with pickled peppers: this time I bought two materials-chicken feet and duck Jane. If you only like to soak one kind of chicken feet, it is also possible:) Wash the three materials with water for later use. 2. Then remove the fingernails of the chicken feet and cut them into pieces. If they are not chicken feet, it sounds a little scary. Ha) Divide the duck in two, or cut thick pieces. 3. Put water in the pot, boil it, pour in the chicken feet and duck feet, add salt (a little more, because there is more water, it is not easy to taste), and then cook for seven to nine minutes after the water is boiled. 4. Wash the pot in cold boiled water, and then drain the water for later use. The function of washing or flushing with cold boiled water is to remove the colloid on the surface of the oil, so as to avoid the turbidity of the water when soaking. 5. Production of seasoning: There are many kinds of wild pepper as the main seasoning, and I mainly use these two kinds. 1, cut the millet pepper into grains, because I like spicy food, and the spicy taste is heavier when it is finely cut, and I can use the whole one if I don't like it too spicy. 2. Cut ginger into thin slices. 3, a small amount of whole dried pepper. Making soup with pickled chicken feet: 1 First, pour a small amount of boiling water into the pot, and put pepper and millet pepper, so that it is easier to taste. If you don't like spicy food, you can use cold boiled water directly. There is water in the wild pepper bottle, so you can soak it together, and the taste will be stronger. Add ginger slices, salt, chicken essence (a small amount), white vinegar (one fifth of a catty). Remarks: 1, I don't like the taste of white vinegar, so I should put a lemon. 2, first pour a small amount of boiling water in the basin, put millet pepper, pepper and red pepper, which makes it easier to taste, and you can use cold boiled water directly if you don't like spicy food. 3. Adjust and then pour the drained chicken feet and duck gizzards into the prepared soup for three to five hours, and it will be OK! Soak it for about an hour and turn it once so that it tastes even. Here we go! Put the rest of the stock in the refrigerator and enjoy it slowly!