The classic cold salad 10 has a long history in China. Cold salad is made by adding red oil, soy sauce, garlic and other ingredients into the raw materials, and after preliminary processing and blanching. Let me introduce you to the classic cold salad 10.

Classic cold salad 10 1 cold salad: cold medlar.

Ingredients: 300 grams of Lycium barbarum, salt, sesame oil, vinegar, monosodium glutamate and other seasonings.

Exercise:

1. First, wash Lycium barbarum and cut it into sections, about 2 cm long.

2. Rinse the medlar with water, remove it and let it cool.

3, add salt, sesame oil, vinegar, monosodium glutamate and other spices and mix well, then serve.

Lycium barbarum contains betaine, aromatic glycoside, vitamin C, various amino acids, carotene, riboflavin and nicotinic acid, which can indirectly enhance immunity.

Cold salad: Houttuynia cordata.

Ingredients: Houttuynia cordata 300g, salt, yellow wine, sesame oil, monosodium glutamate and other seasonings.

Exercise:

1. Wash Houttuynia cordata Thunb. and cut into sections about 3 cm long.

2. Add salt, yellow wine, sesame oil, monosodium glutamate and other seasonings and mix well.

Houttuynia cordata Thunb has a special taste because it contains a lot of volatile oil. Studies have confirmed that Houttuynia cordata Thunb has the functions of resisting pathogenic microorganisms, enhancing the activity of mononuclear macrophages, enhancing non-specific immunity and anti-peroxidation.

Cold salad: cold pig ears

Raw materials: pig ears.

Ingredients: shallots, coriander.

Exercise:

1. Wash pig ears with salt and white vinegar several times to remove the fishy smell.

2, after the water is boiled, it is hot, or to go to the cockroach.

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 ears into medium fire and cook for about 25 minutes.

5, remove and cool, cut into silk.

6. Add soy sauce, sugar, red oil, shredded onion and coriander.

7. Put it in the refrigerator and let it cool completely.

8, cool, especially suitable for summer.

Cold salad: mixed with yellow croaker

Ingredients: 2 fresh yellow croaker.

Seasoning: salt, monosodium glutamate, wine, vinegar, chopped green onion, Jiang Mo and sesame oil.

Making:

1. Clean the yellow croaker, steam it in the drawer until it is broken, take it out, remove the head, tail, shark 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, put on a plate and sprinkle with coriander.

Cold salad: tropical fruit style

Bananas and mangoes are both fragrant fruits. Adding lemon juice can make salad more refreshing, and adding ice cream in summer is the best choice!

Materials: mango 1, banana 1, 2 lemons, ice milk 1 cup.

Steps:

1, all fruits are peeled, mangoes are seeded, and the pulp is cut into cubes and put on a plate.

2. Mix lemon juice with ice cream that melts into liquid and pour it on the fruit.

Remarks:

1, the taste of fruit can be changed according to personal taste. When the acidity is too heavy, you can add some sugar in moderation.

As ice cream melts quickly, you should add it while eating.

Cold salad: iceberg, arctic potherb fragrance.

Ingredients: Pteridium aquilinum 200-250g, Arctic shell100g.

Seasoning: salt, chicken powder, garlic paste, pepper oil, a little sugar.

Exercise:

1. Cut the shell from the cross section, wash it, blanch it with boiling water, pick it up and soak it in cold water.

2. Take out the shellfish, control the moisture, mix well with the above seasonings, and set the plate.

3. Wash bracken, cut it into 1-2 inch long sections, splash water, put it in cold water for supercooling, control the moisture, add the above seasonings, and mix well to serve.

Tip: Pteridium aquilinum can be replaced by other northeast wild vegetables, which are sold in major supermarkets.

Features: The collocation of northern shell and green vegetables enhances the value of wild vegetables, and also makes the original wild vegetables rich in taste, and the northern shell is elastic. The whole dish has the fresh flavor of seafood and the fragrance of wild vegetables, and the flavor is good.

Cold salad: crisp, one product and three shreds.

Ingredients: 4 cabbages, half green bamboo shoots and half carrots.

Seasoning: salt, sugar (a little), chicken essence powder, white vinegar, 0 to 2 drops of 65438+ sesame oil, garlic paste.

Exercise:

1. Shred Chinese cabbage, green bamboo shoots and carrots for later use.

2. Soak all the materials in ice water for 8 to 10 minute.

3. Remove the materials from the ice water, control the moisture, and add the above seasonings and mix well.

Tip:

1, the freezing time should be well controlled. If the time is too long, water will penetrate into the material. After being chilled, Sansi will be cooler, crisper and cooler.

2, white vinegar only needs to add a little bit to taste and stimulate appetite; Garlic paste can be added more to sterilize and improve the taste.

Features: good sensory effect, bright and clear color matching, crispy taste and salty taste.

Cold salad: farmers celebrate the harvest

Ingredients: Chinese cabbage 1 block, half of bean curd skin, tomato 1 block, 50g of cooked peanuts, preserved eggs 1 block, sausage 100g, proper amount of auricularia auricula and half of onion.

Seasoning: salt, chicken powder, sesame oil (2 to 3 drops), garlic paste, a little sugar.

Exercise:

1. Wash all the materials, tear them into small pieces by hand or cut them into small pieces with a knife for later use.

2. Mix the materials with the above seasoning.

Tip: Sausages can also be replaced with ham.

Features: rich in nutrition, tomatoes are rich in vitamins, black fungus is rich in iron, sausage and vegetables are matched with meat and vegetables. The whole dish gives people a sense of excitement to celebrate the farmers' harvest.

Cold salad: prawns in oyster sauce mixed with melon strips.

Ingredients: shrimp 100 to150g, 2 cucumbers.

Seasoning: oyster sauce, chicken powder, a little sugar, red pepper oil.

Exercise:

1. Wash the shrimps, shell them, remove the shrimp line, and scratch the back with a knife.

2. Cut the cucumber into strips of about 65,438+0 inches, sprinkle with some salt and stir well. When it comes out of the water, dry it with gauze for later use.

3. Cook the shrimp in boiling water, take it out and soak it in cold water for 8 to 10 minutes.

4. Add all the ingredients into the above seasoning and mix well.

Tip:

1, marinate the cucumber first to remove water, so that there won't be too much cold salad soup behind, which will affect the taste.

2. If you like spicy food, you can order some red pepper oil, and the degree of spicy food is as you like.

3, oyster sauce can not only refresh, but also match green shrimp. Fresh shrimp and oysters complement each other and have a stronger flavor.

Features: Cucumber is crisp and chewy, shrimp is fresh and sweet, and the whole dish is bright and attractive.

Classic cold salad 10 2 cold pig ears

1. Shred colored peppers and cucumbers, and chop garlic.

2, pig ears shredded

3. Put the ingredients into the basin and add the right amount of sugar.

Step 4 add mature vinegar

Step 5 add a little soy sauce

6. Add some abalone juice.

7. Finally, pour in sesame oil and mix well

Cold mixed noodles with three silk noodles

1, peeled and shredded lettuce, shredded carrot, peeled and shredded potato, soaked in water. Crush garlic and chop it.

2, pot into a small pot of boiling water, put a spoonful of salt, pour carrots, lettuce, simmer, remove. Then pour in shredded potatoes, blanch them and take them out.

3. Prepare ingredients, add minced garlic, add a spoonful of salt, and pour in balsamic vinegar and sesame oil.

4. Put oil in the pot, add pepper, stir fry, remove pepper, pour it on the ingredients and mix well.

Cold tripe

1, bought a large piece of tripe first.

2. Blanch in a pot and cool.

Step 3 cut into thin strips

4. Add salt, chopped green onion, coriander, sesame oil and cold vinegar and mix well.

5. Eat spicy food, just add some pepper.

Tofu and onion (salad)

1, prepare shallots and tofu.

2. Cook tofu in a boiling pot.

3. cut onions.

4. Cut the tofu into cubes.

5. Put tofu and shallots together, add salt, chicken essence and Chili oil and mix well.

Cold konjac silk

1, prepare the ingredients. A box of shredded konjac, shredded cucumber for standby, shredded auricularia, minced garlic, chopped red pepper and chopped coriander for standby.

2. Spread the shredded cucumber on the plate for later use.

3, put the right amount of water in the pot to boil, put the fungus in the pot, and take it out for use.

4. Put the shredded fungus on the shredded cucumber in the dish.

5. Add a proper amount of cold water to the pot, then pour in the konjac shreds and add a teaspoon of salt. After the fire is boiled, turn to medium heat and cook for another five minutes. Remove water for later use.

6. Put the konjac silk on the fungus silk in the dish.

7. Put minced garlic and red pepper into a small bowl, add salt, chicken essence, vinegar, soy sauce and sesame oil, stir well and let stand for about ten minutes.

8. When eating, pour the bowl of juice on the konjac silk and sprinkle with coriander.

Classic cold salad 10 3 cold salad and 6 size tips

Remove the fishy smell at once.

That is, the primary processed raw materials are put into a boiling water pot and heated to half-cooked or full-cooked, and then taken out for further cooking or seasoning. It is an indispensable working procedure in cooking, especially cold salad. It plays a key role in the color, aroma and taste of dishes, especially the color. Most fishy vegetables and meat raw materials need to be blanched.

Cut the ingredients thin and taste quickly.

The cooking time of cold salad is short, and almost all of them are picked up after scalding. If the ingredients are cut into a uniform size and the spicy spices are cut into the final shape, it can help the ingredients absorb more seasoning sauce, shorten the cooking time and prevent the ingredients from aging because they are scalded for too long. In addition, parts such as meat slices can be cut into reverse grain shape first, and then slightly curled after scalding, so that the finished product is more beautiful.

It's crisper when it's iced.

After blanching, the ingredients can be cooled in ice water to reduce the temperature of the ingredients. Vegetables can keep bright colors, and seafood can improve crispness. It is best to use ice water that can be drunk raw when soaking, so as to ensure hygiene. If there is no ice water at home, you can also use flowing cold boiled water to cool down, and you can cool off when eating ice.

Peeling will not affect the taste.

Many cold salad dishes in summer are melons and fruits, such as green papaya and white radish. When peeling, cut it deeper, cut off the green and white parts and hard endothelium, and then wash it thoroughly. It's best to cut off the depressions attached to the melons and fruits, leaving only the essence, otherwise it's hard to eat and spoil the delicious food.

Add salt and sugar to remove astringency.

For example, cucumber and bitter gourd can be mixed with a little salt before the cold salad to remove the fishy smell and bitterness of weeds, and the excess water in vegetables will be discharged because of the salt, so that the cold salad will not come out easily; In addition, adding sugar to boiling water can remove bitterness, and the color is not easy to dull, but brighter and greener.

The right sauce tastes best.

In addition to fresh ingredients and proper cooking, the most important thing in cold salad is to add the right sauce. The delicious sauce makes the cold salad get full marks, which is the key to determine the soul of the cold salad. Seasonings include sauces and spices. Because the cold salad itself is very light, using a heavier sauce is the finishing touch. Because of the need to promote appetite in summer, it is often sour, spicy and sweet, while spices such as onion, ginger and garlic can be used to deodorize.