Cold dishes are very popular in summer. Cold dishes play an important role in our real life, and are called "meeting dishes" or "welcoming dishes". Let's share the pictures and related materials of cold salad practice.

Picture of cold salad practices 1 cold salad practices: cold bean sprouts

Bean sprouts look wishful thinking, rich in nutrition and cellulose, which is an ideal medicine for losing weight and moistening skin. Its rich nutrients can effectively improve hair tissue and keep people's hair black and shiny, so women who eat more bean sprouts can get comprehensive beauty effects of blackening hair, moistening skin and losing weight.

In the process of germination, soybean releases more nutrients, which is more conducive to human absorption, and the nutrition is better than soybean. In the hot summer, using soybean sprouts to make a delicious slimming black hair cold salad is not only a package of delicious food, but also takes into account the three functions of beauty, weight loss and black hair. This is really a clever move.

Raw materials:

Soybean sprouts, onions, red bell peppers, cooked white sesame seeds, sesame oil, aged vinegar, Chili oil, garlic, soy sauce and sugar.

Exercise:

1. Remove the old roots from the bean sprouts and shred the red bell pepper and onion;

2, a spoonful of sesame oil and vinegar, half a spoonful of Chili oil and garlic, two spoonfuls of soy sauce, a little sugar and mix well to make a flavor juice;

3. Boil the water in the pot, first add bean sprouts and shredded red pepper and blanch for 2-3 minutes. Turn off the fire before taking out the pot, add shredded onion, pick it up and soak it in ice water;

4. Drain the water, pour in the prepared sauce and sprinkle with cooked sesame seeds.

Intimate reminder:

1, blanched vegetables are picked up and soaked in ice water for a while to keep the bean sprouts crisp and tender;

2, onions can be a little more, but the hot time should not be long, so as not to be too soft and yellow;

3. Juicy. The taste can be freely adjusted according to personal taste, and can be tasted before stirring;

4. Stir-fry the white sesame seeds with low fire, put them in a glass jar and seal them, so you can carry them with you.

5, cold salad is best to eat now, do not put it overnight;

6. Some bean sprouts look fat and tender, but they have an unpleasant smell of fertilizer and may contain hormones. Never eat it.

A complete collection of cold salad practices: diced hot and sour radish

Raw materials:

White radish, carrot, cherry radish, aged vinegar, soy sauce, sesame oil, pepper oil, sugar, salt, pepper, dried red pepper and cooked white sesame.

Exercise:

1, peeled white radish and carrot are cut into diced fingers, and cherry radish is cut into diced fingers;

2. Put the diced radish into a dry and oil-free container, sprinkle some salt to marinate for about 20-30 minutes, and pour out the salt water;

3. Add a proper amount of sesame oil and pepper oil to the cold pot, add a proper amount of dried pepper and pepper, and fry over low heat;

4. Pour the fried three ingredients into the radish, and pour the aged vinegar, sugar and raw materials into flavor juice and pour it on the radish;

5. Mix the radish and the sauce evenly, put it into a sealed fresh-keeping bag, and put it in the refrigerator for cold storage and pickling after exhausting excess air;

6. After pickling for one night, take it out and add a little fried white sesame seeds and sesame oil and mix well.

Intimate reminder:

1, white radish is the protagonist, and a little carrot and cherry radish are just for color enhancement;

2. When pickling diced radish, the container should be clean and oil-free, and the amount of salt should not be too much, so as not to be too salty, and the pickled water should be poured out;

3, stir-fry pepper and dried Chili, the fire should be small, so as not to stir-fry the paste to produce bitterness and odor;

4. In principle, the amount of aged vinegar in the sauce can be slightly more, and the amount of soy sauce should be less to avoid being too salty, and the taste can be adjusted according to the degree you like;

5. It is better to have a ceramic pot. If not, you can also use thick fresh-keeping bags with good quality as containers. After installation, please try to exhaust the internal air.

6, put in the refrigerator will still produce water, you can shake the middle of the bag to make it more uniform;

7. In principle, it can be eaten in the refrigerator overnight, but it tastes best the next day or the third day. If you find that the taste is not enough, you can also add seasoning halfway. Please try to eat it within 1 week.

The cold salad method is shown in Figure 2. 30 kinds of cold flavored juices.

Cold salad is very particular about seasoning. If you can master all kinds of seasoning methods, it is not only cool and delicious, but also nutritious and can stimulate appetite. I have sorted out 30 common cold salad flavors as follows:

1, salty juice

Made of refined salt, monosodium glutamate, sesame oil and a proper amount of fresh soup, it is white and delicious. Suitable for mixing chicken, shrimp, vegetables and beans, such as salted chicken breast, salted shrimp, salted broad beans and salted lettuce.

2. Soy sauce

It is made of soy sauce, monosodium glutamate, sesame oil and fresh soup. It's red, black and salty. Used for stirring or dipping meat ingredients, such as sauce chicken and sauce meat.

3. Shrimp oil juice

The ingredients are shrimp, salt, monosodium glutamate, sesame oil, Shaoxing wine and fresh soup. The practice is to fry shrimps with sesame oil first, then add seasoning to boil, which is white and salty. Can be served with vegetarian dishes, such as winter bamboo shoots with shrimp oil and sliced chicken with shrimp oil.

4. Crab oil juice

The ingredients are cooked crab roe, salt, monosodium glutamate, Jiang Mo, Shaoxing wine and fresh soup. Stir-fried crab roe with plants, then cooked with spices, orange and salty. Commonly used to mix meat, such as crab oil tenderloin, crab oil chicken breast, crab oil duck breast and so on.

5.oyster sauce

The ingredients are oyster sauce, salt and sesame oil. Add fresh soup and boil it, which is brown and salty. Used to mix meat, such as chicken in oyster sauce and sliced meat in oyster sauce.

6, leek juice

The materials used are pickled chives, monosodium glutamate, sesame oil, refined salt and fresh soup. Pickled leek flowers are chopped into paste with a knife, and then blended with seasoning and fresh soup, which is green and salty. Suitable for vegetarian dishes, such as leek-flavored tenderloin, leek-flavored shredded chicken and leek strips.

7, hemp leaf juice

The materials are sesame paste, refined salt, monosodium glutamate, sesame oil and garlic paste. Dilute sesame paste with sesame oil, add refined salt and monosodium glutamate and mix well. This is an ochre salty spice. Can be used with vegetarian raw materials, such as mixed beans with sesame sauce, cucumber with sesame sauce, sea cucumber with sesame sauce, etc.

8.pepper juice

Raw pepper, raw onion, salt, sesame oil, monosodium glutamate and fresh soup are used as raw materials. Beat pepper and raw onion into fine paste, mix with seasoning evenly, and it is green and salty. Mix meat, such as pepper chicken slices, pheasant slices, tenderloin slices, etc. Avoid using cooked pepper.

9, onion oil flavor

Raw oil, chopped green onion, salt and monosodium glutamate are used as raw materials. After adding oil, stir-fry chopped green onion until fragrant, that is, onion oil, and then mix well with other seasonings to make it white and salty. Used for mixing poultry, vegetables and meat raw materials, such as diced chicken with scallion oil and shredded radish with scallion oil.

10, bad oil juice

The materials used are rotten juice, salt and monosodium glutamate, which are brown and salty after mixing. Used to mix raw materials of poultry, meat and aquatic products, such as oily chicken feet, oily fish fillets and oily shrimp.

1 1, alcoholic juice

The materials used are high-quality liquor, salt, monosodium glutamate, sesame oil and fresh soup. Mix the seasoning well, then add the white wine with salt in it, or add the soy sauce to make it red. Suitable for mixed aquatic products and poultry, such as drunk green shrimp and drunk chicken breast, raw shrimp has the most flavor.

12, mustard sauce

The materials are mustard powder, vinegar, monosodium glutamate, sesame oil and sugar. The method is to mix mustard powder with vinegar, sugar and water into paste, let it stand for half an hour and then add seasoning to make it light yellow and salty. Suitable with meat, such as mustard belly silk, mustard chicken skin and so on.

13, curry juice

The ingredients are curry powder, onion, ginger, garlic, pepper, salt, monosodium glutamate and oil. Curry powder is mixed with water to make paste, fried into curry paste, mixed with soup to make juice, yellow and salty. Suitable for poultry, meat and aquatic products, such as curry chicken slices and curry fish sticks.

14, ginger juice

The materials are ginger, salt, monosodium glutamate and oil. Ginger juice, mixed with seasoning, is white and salty. It is best to match poultry meat, such as ginger chicken pieces and ginger chicken breast.

15, garlic juice

Raw garlic cloves, salt, monosodium glutamate, sesame oil and fresh soup are used as raw materials. Mash garlic cloves into mud, add seasoning and fresh soup to make them white. Suitable for vegetarian dishes, such as white meat with garlic paste and beans with garlic paste.

16, spiced juice

The ingredients are spiced, salt, fresh soup and Shaoxing wine. The practice is to add salt, five spices and Shaoxing wine to the fresh soup, put the raw materials into the soup, and take out the cold food after cooking. Best for cooking poultry offal, such as salted duck liver.

17, tea smoked.

The materials used are refined salt, monosodium glutamate, sesame oil, tea, sugar and sawdust. The method is to cook the raw materials in bittern juice first, then spread sawdust, sugar and tea in the pot, add grates, put the cooked raw materials on the grates, cover the pot, and smoke with low fire to make the smoke agent condense on the surface of the raw materials. Birds, eggs and fish can all be smoked, such as smoked chicken breast and spiced fish.

18, vinegar sauce

The materials are soy sauce, vinegar and sesame oil. After blending, it is reddish and salty with acid. Used to stir-fry vegetables, vegetarian dishes and vegetarian dishes are suitable, such as kidney slices and liver.

19, sauce

The materials used are batter, refined salt, sugar and sesame oil. Stir-fry the batter until fragrant, add sugar, salt, clear soup and sesame oil, then put the raw materials into the pot, fully lean, ochre, salty and sweet. Suitable for pickles, such as eggplant sauce and meat sauce.

20. Sweet and sour juice

Sugar and vinegar are used as raw materials to make juice, and the main ingredients of mixed vegetables, such as sweet and sour radish and sweet and sour tomato, are added. You can also stir-fry or cook the main ingredients first, then add sugar and stir-fry thoroughly to become a sweet and sour juice. Mostly used for meat, such as sweet and sour pork ribs and sweet and sour fish slices. You can also mix the sweet and sour in a pot, add water to boil, cool, add the main ingredients and soak for several hours before eating. It is mostly used for soaking leaves, roots, stems and fruits of vegetables, such as soaking green peppers, cucumbers, radishes and ginger buds.

2 1, hawthorn juice

The ingredients are hawthorn cake, sugar, white vinegar and osmanthus sauce. Mash the hawthorn cake, then add seasoning to make juice. Mostly used to mix vegetables and fruits, such as hawthorn juice, coral lotus root and so on.

22. Eggplant juice

The ingredients are tomato sauce, sugar and vinegar. The method is to fry tomato sauce thoroughly with oil, then add sugar, vinegar and water and stir. It is mostly used to mix meat dishes, such as fish sticks in tomato sauce, prawns in tomato sauce, tenderloin in tomato sauce, chicken slices in tomato sauce, etc.

23, red oil juice

The ingredients are red and spicy sheep fat, salt, monosodium glutamate and fresh soup, which are made into juice, red and salty. Raw materials used for meat and vegetable collocation, such as red oil chicken strips, red oil chicken, red oil bamboo shoots, red oil tenderloin, etc.

24. Green pepper juice

The ingredients are green pepper, salt, monosodium glutamate, sesame oil and fresh soup. Chop the green pepper into paste, add seasoning and make juice, which is green, salty and spicy. It is mostly used to mix meat raw materials, such as Chili tenderloin, Chili chicken breast, Chili fish fillets, etc.

25. pepper juice

The ingredients are white pepper, salt, monosodium glutamate, sesame oil, garlic paste and fresh soup. After blending into juice, it is often used to stir-fry meat and aquatic raw materials, such as shredded fish and fresh and spicy squid.

26. Fresh and spicy juice

The materials are sugar, vinegar, pepper, ginger, onion, salt, monosodium glutamate and sesame oil. Shred pepper, ginger and onion, stir-fry, add seasoning and fresh soup to make juice, which is brown and sour. It is mostly used to pickle vegetables, such as hot and sour cabbage and hot and sour cucumber.

27. vinegar ginger juice

The materials are balsamic vinegar and ginger. Ginger is cut into powder or silk and blended with vinegar, which is brown and sour. Used for mixing fish and shrimp, such as Jiang Mo shrimp, Jiang Mo crab and ginger meat.

28. Sanwei juice

It is made of garlic juice, ginger juice and green pepper juice. It is green. Suitable for vegetarian dishes, such as stewed cabbage, mixed belly, Sanwei chicken, etc. , unique flavor.

29. Spicy juice

The raw materials are soy sauce, vinegar, sugar, salt, monosodium glutamate, spicy oil, sesame oil, pepper noodles, sesame powder, onion, garlic and ginger, which are blended. Used to mix main ingredients, vegetarian dishes and vegetarian dishes can be used, such as spicy chicken strips, spicy cucumber, spicy belly and so on.

30. Sugar and oil juice

The ingredients are white sugar and sesame oil, which are white and sweet. Mix with vegetables, such as sugar cucumber oil and lettuce with sugar.

Cold salad with low oil and salt is definitely the best choice for relieving summer heat and appetizing. At the same time, it is also a better way for us to shorten the heating time and maximize the retention of nutrients.

Figure 3 1, cucumber mixed with shrimp slices

Ingredients: two pairs of shrimps, one cucumber, one green garlic seedling, two green leaves, three soy sauces, five yuan, one dollar for sesame oil, one dollar for old vinegar, two dollars for pickled fungus.

Method: Peel prawns, cook them in boiling water pot, take them out and let them cool; Wash cucumber and cut it into semi-circular pieces with a straight knife; Pick and clean the green garlic sprouts and leaves, cut them into sections with a straight knife, and put them all on the case for later use. At this time, push the shrimp into pieces. Then put it on a plate to taste. The order of setting the plate is: first lay the green leaves at the bottom, then set the shrimp slices in a pattern (optional), put cucumber slices and green garlic seedlings on the top, sprinkle with water-borne fungus, and pour with soy sauce, sesame oil and mature vinegar.

Features: bright and beautiful, fragrant and delicious.

2, sesame sauce mixed with beans

Ingredients: fresh beans, five ounces of sesame paste, two ounces of refined salt, five dollars of monosodium glutamate, ten grains of pepper oil and five dollars of Jiang Mo San Qian.

Methods: The beans were cramped, broken, washed, boiled in boiling water pot, then soaked in cold water, fished out and put in a stirring plate. Stir sesame paste with cold boiled water, heat pepper oil, add refined salt, monosodium glutamate and Jiang Mo, pour on beans, and mix well to serve.

Features: green color and delicious taste.

3. shredded pork with vermicelli

Ingredients: Pork (fine), three or two mung bean vermicelli, two pieces of cooking oil, five-coin soy sauce, San Qian sesame oil, five-coin vinegar, two-coin mustard, five-cent salt water, one-coin sesame sauce, five-coin monosodium glutamate and ten tablets.

Method: Wash the pork first, slice it and cut it into filaments; Soak the vermicelli until soft, cut it into shreds with a straight knife, cook it in a boiling water pot, take it out and put it in cold water, drain it, put it in a plate and stir it with chopsticks. Then put the wok on a high fire, pour in the oil and heat it, then stir-fry the shredded pork in the wok, add a dollar of soy sauce and add vermicelli until the meat color changes. Pour vinegar, sesame oil, mustard, salt water and monosodium glutamate into the juice, preferably sesame paste.

Features: Delicious and refreshing, accompanied by fine wine and delicacies.

4. Spicy vermicelli

Ingredients: vermicelli six, two, sugar, five, soy sauce, one, two, Chili oil, five dollars, vinegar, San Qian pepper powder, one dollar, monosodium glutamate, one part method: first soften vermicelli with boiling water, cut it into two-inch long pieces and put it on a plate. Add soy sauce, vinegar, sugar, monosodium glutamate and cold water into a bowl to make a marinade, pour it on the vermicelli, sprinkle with pepper powder, and pour in Chili oil and mix well.

Features: This dish is Sichuan style, spicy and delicious, and it is the best accompaniment to wine.

Step 5 stir the vermicelli

Ingredients: fine flour, five ounces of water, three pounds of cucumber, two ounces of sesame paste, five dollars of mustard, five dollars of San Qian Chili oil, two dollars of sesame oil and eight ounces of blended oil.

Method: Mix flour noodles with clear water to make a thick juice, cook them on fire to make a paste, spread them on a wooden board after boiling, air-cool, roll them up, cut them into wide strips, sprinkle with shredded cucumber, add sesame sauce, mustard and Chili oil, pour the soup and drop sesame oil.

Features: cool and delicious, good in midsummer.

Step 6 mix celery

Ingredients: fresh celery, two Jin of refined salt, five yuan of sesame oil, five minutes of special vinegar, San Qian soy sauce and San Qian.

Method: Pick celery leaves, cut off hair roots and wash them. Cut into five long sections, blanch in boiling water pot, sprinkle with salt and mix well. When eating, pour soy sauce, special vinegar, sesame oil or pepper oil to make it taste longer. Don't put vinegar too early, or the food will turn yellow.

Features: green, fresh and nutritious.