Lao Wu recommended 8 delicious cold dishes for your reference.
First, mustard mixed with vermicelli.
Ingredients: mustard powder10g, vermicelli 250g, cucumber and red pepper 25g, day lily15g, vinegar and sesame oil.
Production method:
① Wash and shred cucumbers and red peppers. Soak the day lily, remove the old roots, wash and cut into sections.
② Mix mustard powder with vinegar, sesame oil and warm water to make a paste, then pour it into a plate and mix well.
Note: yellow flowers, also known as day lilies, are soaked and removed from their roots. Scalding vermicelli should not take too long, but should be cooled quickly to control water purification. There is no mustard powder at home, and mustard cream and mustard oil can be substituted. Be careful not to use too much.
Second, cucumber mixed with gluten
Ingredients: cucumber 150g, gluten 180g, carrot 25g, salt, monosodium glutamate, soy sauce and red oil.
Production method:
① Wash cucumber, pat evenly and cut into pieces. Dice gluten, slice carrot, blanch in boiling water, and take out. Gluten extrudes water.
(2) Salt, monosodium glutamate, soy sauce, red oil and sesame sauce are used for seasoning and juicing.
③ Mix cucumber, gluten, carrot and sauce together.
4 note: gluten should squeeze out the water, and the vegetables can't be sucked out. Cucumber will produce water when it meets salt, and now it tastes best when mixed.
Third, cold beef.
Material: beef tendon 1000g, spices (pepper, cinnamon, orange peel, star anise, ginger, fragrant leaves, onion, etc. ), cooking wine, soy sauce, ginger, minced garlic, pepper, cooked sesame, sugar, chopped coriander, salt, chopped green onion, sesame oil, soy sauce, laoganma, and oil pepper.
Production method:
(1) Add water to the pot, add spices, cooking wine, salt, soy sauce and sugar to taste, stew for about an hour and a half on medium heat until beef can be easily penetrated with chopsticks, turn off the fire, soak in salt water for half an hour, and take it out to cool.
(2) Slice beef into a dish, take a container, add soy sauce, Jiang Mo, minced garlic, pepper, cooked sesame seeds, sugar, chopped coriander, chopped green onion, sesame oil, soy sauce, Laoganma and oil pepper, mix well and make into flavor juice.
3 pour the sauce on the beef and mix well to serve.
4 Precautions: Pay attention to braised beef, the seasoning should be less than much, and the fire should be boiled with small fire. Chopsticks are easy to pass through, and you can only taste them when you turn off the fire and soak them. After cooling, cut it into thin slices, cut it across the meat line with a knife, and eat it without wood or teeth. Beef itself has a bottom taste, plus a proper amount of salty seasoning.
Fourth, stir-fry lotus root slices.
Prepare ingredients: lotus root, white vinegar, refined salt, Chili noodles, minced garlic, shallots, sesame seeds, pepper oil, sesame oil, soy sauce, vinegar and sugar.
Production method:
(1) Clean the lotus root, cut it into pieces, and then rinse it with clear water. You can soak it in a few drops of white vinegar to whiten and prevent blackness.
(2) Add water to the pot, add a small amount of salt and oil, boil it, then add lotus root slices and blanch until cooked.
(3) Prepare a small bowl, put pepper noodles, minced garlic, shallots and sesame seeds in the bowl, heat it and pour pepper oil to make it fragrant (the oil must be hot enough to make it fragrant. ), add sesame oil, soy sauce, vinegar, sugar and salt and mix well. The sauce is ready.
4 pour the sauce into the lotus root slices and mix well.
⑤ Precautions: Soak the lotus root with white vinegar to prevent it from turning black and white. If you want the flavor juice to be fragrant, burn the extremely hot pepper oil, pour it evenly on the small ingredients, mix well while it is hot, cover and stew, and the taste is excellent.
Five, yuba fungus mixed with shredded chicken
Ingredients preparation: Preparation materials: yuba 150g, cooked chicken 150g, auricularia auricula, carrot and coriander 5g each, salt, chicken essence and sesame oil.
Production method:
(1) after the yuba is soaked in warm water, cut into strips with a diagonal knife. After soaking the fungus, wash off the old roots and tear them into small flowers. Cut the cooked chicken into thick shreds. Slice carrots and shred parsley.
(2) Add water to the pot to boil, add yuba, auricularia auricula and carrot, blanch, remove and cool, and control the water.
③ Put yuba, auricularia auricula, carrot, chicken and coriander into a container, add salt, soy sauce, chicken essence, sesame oil and scallion oil for seasoning, and stir well to serve. If you like spicy taste, you can add Chili oil.
④ Precautions: Soak the tofu until there is no hard core. Add water and flour to auricularia auricula and soak it clean. Pay attention to removing the old roots. Squeeze out the water before the yuba is mixed, and the fungus and radish control the water purification. If there is water to mix vegetables, it will have no taste and the soup will not look good.
Six, millet pepper mixed with lotus root
Ingredients: lotus root, one green garlic, two garlic cloves, one millet pepper, one teaspoon of salt, one teaspoon of sugar, appropriate amount of rice vinegar, appropriate amount of soy sauce and two teaspoons of spicy fermented beans.
Production method:
① Peel the lotus root, wash it and cut it into thin slices. Blanch in boiling water for 30 seconds, remove and rinse with cold water, and take out the water control.
(2) green garlic is cut into pieces, garlic is chopped, millet pepper is cut into rings, all of them are put into a container, and salt, sugar, vinegar and raw materials are added to make flavor juice.
4 Put the lotus root slices into the dish, and sprinkle the juice evenly on the lotus root slices. If you like spicy food, you can scoop two spoonfuls of spicy lobster sauce or Chili oil.
Seven, onion eggplant
Prepare ingredients: eggplant 200g, onion, garlic, red pepper, soy sauce, salt and chicken essence.
Production method:
① Peel the eggplant, wash it, cut it into small pieces, blanch it in boiling water, take it out and drain it, and put it on a plate.
② Wash and shred red pepper. Wash onion, cut into powder, peel and chop garlic.
(3) Heat the oil in the pot, add the minced garlic, add the soy sauce, salt and chicken essence, stir-fry to get the fragrance, and make the flavor juice. However, pour the sauce on the eggplant and sprinkle with red pepper and chopped green onion.
4 Note: Pay attention to the selection of eggplant. Look at the eggplant pedicle first to argue whether it is good or bad. It is fresh green, but not dark. If you pinch the eggplant pedicle, it will not be soft and elastic. Don't buy it. The epidermis is full and does not fade, and the color is bright before scanning.
Eight, refreshing three tripod
Ingredients: stewed pig's ear 80g, dried citron 100g, peanut 10g, green pepper, red pepper, salt, monosodium glutamate, red oil, scallion oil, soy sauce.
Production method:
① Dice the braised pig's ear, wash it with dry incense, blanch it with boiling water, dice it, and wash and dice the green pepper.
2 Heat the oil pan, stir-fry peanuts, and remove the oil control.
③ Put the stewed pig ears, dried fragrant fruits, diced green peppers and peanuts into a container, pour in salt, monosodium glutamate, red oil and soy sauce, and mix well with the sauce made of scallion oil.
Lao Wu nagged a few words.
Pay attention to the hygiene of cold dishes. It is very important to separate raw and cooked dishes. It is best to have a special chopping board. The health of family members is the most important.
This is a good day with wine and vegetables. Eat more vegetables and drink less. It's good to sleep and play cards after drinking. Never touch the steering wheel. This, oneself and others should remember.