How many ways are there to make cold dishes?

Gazpacho, commonly known in the food industry as cold meat or cold dishes. It is a unique style, put together a technical dish, eaten when the number are eaten cold, called cold dishes.

All kinds of gazpacho production methods

1, mixed scallions

Raw materials: scallions a catty green and red chili three soy sauce three money Chen vinegar three money salt five money three points of sesame oil Method: the scallions peeled off the old skin washed, cut into slices with a straight knife, and then change the knife and cut into thick silk or small pieces; chili pepper straight knife into a shredded *** mounted on a plate, and then mixed with salt, soy sauce, vinegar, and finally dripped with sesame oil, stirring well. That is good.

Features: Fresh and tender, hot and sour.

2, mixed cabbage

Raw materials: cabbage catty half soy sauce five money sesame oil five points sugar one money salt two

Method: cabbage peeled off the outer gang washed, straight knife cut into an inch long, half an inch wide broken section. Into the boiling water to cook two or three minutes to fish up, not excessive, drain the water in a bowl. Soy sauce, sesame oil, sugar, salt into the mix well that is good. In addition to this, you can also add shrimp, dried spices, green and red pepper shreds, seasoned with vinegar, made of sweet and sour flavored cabbage.

Features: Sweet, salty and crispy, a small dish with wine.

3, mung bean sprouts

Raw materials: mung bean sprouts two pounds of cucumber two salt five money onion two money ginger two money vinegar five money oil a money

Methods: mung bean sprouts pick the impurities and wash, blanch into a pot of boiling water (note that do not blanch overcooked soft), fish out of the control of water; cucumber washed straight knife cut into slices, and then cut into thin filaments, sprinkled with salt, add onion, ginger, and then mix, and lastly, pour vinegar and sesame oil sheng plate. Pour vinegar, sesame oil on the plate that is good. If you add the softened dried bean curd, vermicelli into the mung bean sprouts mixed with three silk.

Features: Fresh and flavorful, rich in nutrition.

4, cucumber with shrimp

Raw materials: shrimp two pairs of cucumbers, a section of green garlic seedlings, two green leaves three soy sauce five money sesame oil one money Chen vinegar two money blistering fungus two money

Methods: shrimp peeling, into the pot of boiling water to cook, and then fished out to dry and cold; cucumber washed, straight knife cut into semicircular slices; green garlic seedlings, green leaves picked and washed, straight knife cut into segments, all put on the case to be used. At this time will be cold shrimp push cut into slices. Then plate and seasoning. The order of the plate is: first with the bottom of the green cabbage leaves, followed by shrimp slices arranged into a pattern (optional), the upper layer of the cucumber slices, green garlic scallops, sprinkled with water fungus, pour soy sauce, sesame oil, vinegar that is good.

Features: bright and beautiful, fragrant and appetizing.

5, sesame sauce with bean curd

Raw materials: fresh bean curd five two sesame sauce two salt five money flavor ten peppercorn oil five money ginger three money

Methods: the bean curd cramp, broken, washed, blanched in a pot of boiling water, after soaking in cool water, fish out of the control of the water, put in the transfer plate. And then the sesame paste with cold water into a paste, the pepper oil is hot, add salt, monosodium glutamate, ginger poured on the bean curd, mix well to plate.

Features: green color, delicious aroma.

6, shredded meat mixed with flour

Raw materials: pork (lean) three taels of mung bean vermicelli two cooking oil five money soy sauce three money sesame oil five vinegar two money mustard five points of salt water one money sesame sauce five money MSG ten

Methods: the first pork washed, sliced into slices and then cut into fine threads; vermicelli soaked soft and also cut straight into silk, into the pot of boiling water to boil for a while, fish out into the cool water, draining water, into the dish, chopsticks and stirred. Drain the water and put it into a dish, stirring it with chopsticks. Then the frying pan on a high flame, pour in oil and heat, then the shredded meat into the pan stir-fry, add a penny of soy sauce, until the meat color change color to be served on the fans. Pour vinegar, sesame oil, mustard, salt water, monosodium glutamate into the sauce, best topped with sesame sauce that is ready.

Features: Aromatic and refreshing, good with wine.

7, mixed leek

Raw materials: fresh leeks two pounds of table salt five salt and pepper ten

Method: leeks picked and washed, straight knife cut into inch segments, mixed with salt, pepper, put into a pot with a lid, pickle two or three days to eat.

Features: Economical and affordable, the most suitable with rice.

8, mixed soy

Raw materials: soybean two pounds of salt one or two soy sauce one or two wine five money five spice powder five money scallions two money

Methods: the insect bites the broken soybean picking to wash, poured into a pot, add water to soak the bean surface, poured into the five spice powder (you can also add one money Lingyunxiang), on the high-flame cooking for a quarter of an hour or so, moved to a small fire simmering, which must be added to the salt, soy sauce, wine and other condiments, tightly covered pots, and so on. Seasonings, tightly covered pot stew until the bean skin swells, soup into a thick juice when the pot, cooled to plate. When eating, you can sprinkle some chopped green onion, drop a few drops of sesame oil, the flavor is more fragrant.

Features: Fresh and crispy flavor, a small dish with wine.

9, spicy fans

Raw materials: fans six two sugar five soy sauce one or two chili oil five money vinegar three money pepper powder one money flavor one point Method: first fans with boiling water soak soft, cut into two-inch-long sections on the plate. With a bowl, put soy sauce, vinegar, sugar, monosodium glutamate and cold boiled water five money, into the marinade, poured on the fans, sprinkled with pepper, dripping into the chili oil, mix well that is.

Features: This dish is Sichuan flavor, heavy taste spicy, with wine is most suitable.

10, mixing powder

Raw materials: good flour five two clear water three jin cucumber two two sesame sauce five money mustard three money chili oil five money sesame oil two money and eight two

Methods: the flour into the clear water into a thick juice, simmering on the fire into a paste, simmering on a wooden board, thin and thick to be uniform, cool and cold rolled up, cut into a wide strip plate, sprinkle with shredded cucumber, seasoned sesame sauce, mustard, chili oil, pouring and soup, dripping sesame oil is ready.

Features: Cool and flavorful, good for summer.

11, mixed celery

Raw materials: fresh celery two jin salt five money sesame oil five points special vinegar three money soy sauce three money

Method: celery leaves picked clean, trimmed hairy roots, washed. Cut into five minutes long section, into the pot of boiling water blanch a little, then sprinkled with fine salt and mix well, when eating poured with soy sauce, special vinegar, sesame oil, can also be poured into the peppercorn oil its flavor is longer. Vinegar should not be put early, otherwise the dish will turn yellow.

Features: green and tender, rich in nutrition.

12, tomato juice celery

Raw materials: a catty of young celery, tomato juice two salt two money cooking oil one or two white vinegar one money

Mechanics:

1. Choose fresh celery, remove the leaves, roots, wash, with a knife to the stalks straight open, put into a pot of boiling water, see the water reopened when the fish out, drained, and then cut into an inch-long section, add salt, monosodium glutamate on the plate.

2. Put the pot on the stove, put the cooking oil hot, add eggplant juice, sugar, vinegar and water, boil and pour on the celery.

Features: This dish is orange-red in color, tender and delicious.

13, five spice peanut rice

Raw materials: peanut rice one catty salt one or two peppercorns one money spices one money cardamom half a money ginger three

Methods: peanut rice picking net, with warm water soaked in the basin for about two hours, the pot add about two or three pounds of water on the fire, put on the salt, peppercorns, dashi, cardamom, ginger, add peanut rice cooked, and even the soup was poured into the pot to eat, fish out of the tray is complete.

Features: five flavorful, suitable for the next wine and rice.

14, spinach puree

Raw materials: spinach a catty ginger two money dried fragrant tofu two salt eight shrimp three money sugar three cooked salted lean pork two money sesame oil three money

Methods:

1. spinach remove the old leaves, peeled off the tip of the root cleaned, under the pot of boiling water scalding to the water reopening (in the middle of the vegetable turn over a body), a moment to stop, fishing up the drain, and then stroke Qi squeeze water, chopped into mince. To remove the water, chopped into mince, and then squeeze the water into a pot, add salt and sugar and mix well.

2. shrimp wash away dust impurities, put in a small bowl, add boiling water just did not flat shrimp (preferably on the cage steaming for twenty minutes), soak soft and cut into pieces. Fragrant dried tofu and cooked lean pork are also cut into minced. The above minced with ginger, soaked shrimp rice together in the spinach, drizzled with sesame oil, mix well that is.

Features: This dish is made with a variety of ingredients, fresh and flavorful.

15, mixed mixed

Raw materials: fans three two cooked pork one or two cooked chicken one or two cooked ham one or two hairy seaweed five eggs two spinach heart three soy sauce eight hairy mushrooms three vinegars three money sesame oil one money mustard paste two money monosodium glutamate ten

Method: the first fan chopped into five-inch-long segments, put into the boiling water to the center of the boil until the center of the hardness of no hardness until the fish out of the cold water soak a bit, decanting water, arranged around the plate; the fans chopped into five-inch-long segments, put in boiling water to the center of the hardness of no hardness until the center of the boil water to the center of the boil water, out of the cold water, decanting water. water, arranged around the plate; spinach heart straight knife cut into inch sections; mushroom slices sliced open, with boiling water and standby; and then the frying spoon on the fire hot, open the eggs into the egg skin spread into a thick egg skin, uncovered the egg skin cut into two inches long, a point of width of the filaments; pork, chicken, ham with a straight knife into a more than one point of thick, an inch and a half of the long filaments. The various ingredients are colorfully and neatly arranged in the middle of the plate of vermicelli, the seaweed sprinkled on the vermicelli. Finally, in the bowl of soy sauce, vinegar, sesame oil, mustard paste, MSG into a sauce, pour in when serving can be.

Features: Bright colors and unique flavor.

16, three silk celery

Raw materials: a catty of young celery, five points of salt, one or two mushrooms, five points of sugar, one or two net bamboo shoots, one point of MSG, five spices, two pieces of sesame oil, three money, two points of ginger

Methods:

1. celery leaves and peeled roots cleaned, put into a pot of boiling water, see the water reopened when fished out, after draining the water and cut into a one-inch-long section, plus two points of fine salt, mixing, mounted on the plate. The first thing you need to do is to make sure that you have a good understanding of what you're doing.

2. Mushrooms, bamboo shoots, dried incense cut into thin threads, let go of the pot of boiling water to scald a bit, drained and sprinkled on the celery, and then add ginger, sugar, salt, mix well, poured with sesame oil that is to become.

Features: This dish is colorful and harmonious, crisp and fresh.

17, green pepper mixed with dry wire

Raw materials: green pepper five two dried three pieces of fragrant oil a money sugar a money salt a money monosodium glutamate ten

Method: first of all, the green pepper to the handle washed, with a straight knife cut into thin filaments; dried coriander is also cut into thin filaments with a straight knife, with a blanching into the pot of boiling water and fished out, drained of water and then poured into the mixing bowl, add sesame oil, sugar, salt, monosodium glutamate and mix evenly. You can plate it up.

Features: Fresh color and flavor, best with wine.

18, choke cauliflower

Raw materials: cauliflower two pounds of salt five money pepper oil five money onion a money ginger two money

Methods: cauliflower root wash, break open the petals, straight knife cut into about eight pieces, put in boiling water, and then fished out of the dry, sprinkled with refined salt on the tray, the end of the put on the green onion, ginger, pepper oil heating choking on that is to become.

Features: delicious and fresh, suitable for wine and rice.

19, choking celery

Raw materials: fresh celery a catty five two ginger two money fine salt five money monosodium glutamate ten grains of pepper oil five money Chen vinegar two money

Methods: the fresh celery to remove the leaves and roots washed, straight knife cut into eight minutes long section (thick roots can be split in half), put into a pot of boiling water to boil cooked fish out of the cool water to the cold control of dryness, and then fine salt, monosodium glutamate, vinegar, mixing well on the plate, put on the ginger, pouring heated oil choking flavor. The first thing you need to do is to put the ginger on the plate and pour the heated pepper oil on the plate to flavor it.

Features: Nutritious, fragrant.

20, chili three silk

Raw materials: lettuce a catty cucumber five two salt five money red pepper two two onion a money ginger three vinegar two money pepper oil five money

Method: lettuce peeled and washed, straight knife cut into silk; cucumber washed and shredded; pepper also cut into silk. Sprinkle with salt, vinegar and mix well, put onion, ginger, chili oil that is ready.

Features: Bright colors, a full flavor.

21, three flavors of cucumber

Raw materials: cucumber two catty five two chili pepper four salt five money sugar three money vinegar five money onion one money ginger two money soy sauce two money pepper oil five money

Method: the cucumber cleaned to remove the flesh, straight knife cut into a three-point wide, eight long section; chili pepper straight knife cut into wire; blanch the cucumber in boiling water and fished out to control the dryness of the salt, sprinkled with the mixing tray. Start the pot to heat the pepper oil, put onion, ginger, chili, soy sauce, vinegar, sugar and other seasoned choking on the cucumber is complete.

Features: Fresh color and taste, easy to make

22, choking rape

Raw materials: two pounds of fresh rapeseed salt five money pepper oil five money ginger three slices of green onion a money

Method: the rapeseed leaves and roots washed, straight knife cut into a eight-point razor blade, blanch in boiling water, fish out of the control of drying, mixing with salt on the plate, sprinkled with green onion, ginger, the chili oil heating choking into the can be.

Features: fresh green and tender, suitable for noodle rice.

23, oil cucumber

Raw materials: tender cucumber a catty cooking oil half a catty (one or two oil) pepper ten pepper two shallots half a ginger two money sugar three money vinegar two money salt five money

Methods: the cucumber is cleaned, in the case of the cut off the two heads, a section of the two petals digging out the pith. Hundred towards the top of the stand also cut into a distance of one point of the diagonal, the depth of the knife for half of the cucumber, do not cut through, and then cut into inch sections; chili pepper washed straight knife cut into thin filaments. Then the frying pan on a high flame, pour oil to eight mature, the cucumber will be fried into turquoise and then fish out, a hundred towards the top on the plate. Leave a little oil in the pot, fry into the pepper until burnt and fish out. Then put the green onion, ginger, chili pepper and a variety of seasonings into the juice, poured on the cucumber that is completed.

Features: green, fresh and crispy, unique flavor.

24, choke mung bean sprouts

Raw materials: mung bean sprouts two pounds of table salt five money pepper oil five money onion a money ginger three pieces of coriander two vinegar three money

Methods: mung bean sprouts picked and washed, put into the boiling water for a short time, fish out of the dry, sprinkled with salt, vinegar, greens and leaves mixing well on the plate. The last put onion, ginger, coriander, chili oil can be.

Features: Crispy and delicious, easy to make.

25, choking spicy cabbage

Raw materials: cabbage two pounds of dried red pepper four ginger three money sugar two money soy sauce five money sesame oil five money salt eight money

Method: the cabbage peeled off the outer gang washed, straight knife cut into a three-third-thick and wide strip piece, add salt and mix it well, salted, salted and then fished out, with cool water to remove the salt taste and control dry, in the basin. Then the sugar, vinegar, soy sauce melted pour on the cabbage, the two chili peppers, ginger cut into julienne strips, sprinkled on the cabbage, and then use sesame oil to the other two dried chili peppers fried yellow and poured into the basin, choking the cover for ten minutes can be.

Features: Spicy and crisp, wine and rice are combined.

26, chili pepper cucumber

Raw materials: fresh cucumber two pounds of red pepper four salt five money pepper oil five money soy sauce money scallions money ginger three pieces of sugar two money Chen vinegar three money

Method: the cucumber washed, split into two petals with a knife to remove the pith, straight knife cut into eight minutes long, sprinkled with salt, salted for ten minutes to control the dry. Then soy sauce, vinegar, sugar, fine salt and mix well together. Chili shredded, green onions, ginger, also shredded on, pepper oil heated choked in the spicy silk, with a plate buckle on a moment can be.

Features: sweet, spicy, sour, nutritious.

27, choking kelp wire

Raw materials: water kelp one catty five two salt five money pepper oil five money vegetables three vinegar three money scallions one money ginger three slices Method: the kelp washed, cut into thin filaments, blanched in the boiling water, fished out and controlled dry, sprinkled with fine salt, vegetables, mixing the disk, the last put on the scallion, ginger, vinegar, pepper oil heating choking on the into.

Features: Silk long flavor, unique flavor.

28, three flavors of cabbage

Raw materials: cabbage two pounds of red pepper four sugar five money salt five money vinegar five money pepper oil five money onion one money ginger three pieces of soy sauce two money monosodium glutamate ten grains

Methods: the cabbage to pick off the yellow gang of rotting leaves, remove the roots and wash, straight knife cut three wide, eight minutes long block, blanch in the water and fish out of the cold drying, pepper cut into fine threads for use; sprinkle salt, the Cabbage mix well, start the pot to heat the pepper oil, put on the hot wire, onion wire, ginger wire, sugar vinegar, soy sauce, monosodium glutamate and other seasonings choking on that is to become.

Features: red and white, spicy and flavorful.

29, leeks mixed dry wire

Raw materials: leeks four two incense tofu dry two salt eight points sugar five points monosodium glutamate one point of sesame oil three money

Method: leeks cleaned, under the pot of boiling water, slightly hot, quickly turn over, and then hot for about three seconds, fishing in a bamboo basket, and vigorously shake off the water, and then cut into one-inch-long segments, put on a plate, while hot, mixing into the refined salt and monosodium glutamate. The other will be cut into julienne, sprinkled on the leeks, dripping sesame oil, mix well that is to become.

Features: leeks by boiling water quickly scalded, the texture is slightly crisp and fragrant; dried spices are flexible, taste refreshing

30, seaweed mixed with vermicelli

Raw materials: seaweed three two leaves of three water vermicelli two two vinegars three money soy sauce five money monosodium glutamate ten grain salt three money scallion two money ginger a money oil one money three petals of garlic pounding mud

The system: the seaweed washed sand, straight cut into fine silk, into boiling water, and then into the water, the water, the water, and then into the water, and then into the water. The three kinds of vegetables and into the mixing bowl, and then soy sauce, vinegar, salt, monosodium glutamate (MSG), ginger, green onions, garlic, sesame oil in order to mix, stirring evenly, plate on the table can be.

Features: long and fragrant silk, colorful.

31, cucumber with shrimp

Raw materials: shrimp two pairs of cucumbers, a section of green garlic seedlings, two green leaves three soy sauce five money sesame oil one money Chen vinegar two money blistering fungus two money

Methods: shrimp peeling, into the pot of boiling water to cook, and then fished out to dry and cool; the cucumber washed, straight knife cut into semicircular slices; green garlic seedlings, green leaves picked and washed, straight knife cut into segments, all put on the case to be used. At this time will be cold shrimp push cut into slices. Then plate and seasoning. The order of the plate is: first of all, the bottom of the cabbage leaves, then the shrimp slices arranged in a pattern (optional), the upper layer of the cucumber slices, green garlic sprouts, sprinkled with water fungus, pour soy sauce, sesame oil, vinegar that is good.

Features: Vivid and beautiful, fragrant and appetizing.

32, peanut rice mixed with dried radish

Raw materials: dried carrots three two fried peanut rice one or two scallions five money soy sauce five money cooked oil chili pepper one or two sugar two money salt three money vinegar two money monosodium glutamate ten peppercorns a penny

Methods: dried carrots cleaned, water control, straight knife cut into small pieces of three minutes square; peanut rice, peeling, guillotine cut into dried radish with the size of the same particles; onion white The white onion is also cut into equally large pieces. At this time, the carrot pieces, peanut rice, white onion into the basin with salt and mix well, and finally all the seasonings together into the flavor can be mounted on the plate.

Features: five flavors, crispy and spicy.

33, tsubaki buds mixed with tofu

Raw materials: tofu a catty Tsubaki buds one or two oil five money salt five money monosodium glutamate ten

Method: Tsubaki buds pick clean and wash, add a little salt, put into the mixing bowl, pour boiling water rinse, cover tightly, smothered for five minutes after the fish out, straight cut knife cut end; tofu straight knife cut into three square dices, and tsubaki buds poured into the pot together, add salt, monosodium glutamate, sesame oil Mix well and serve on a plate.

Features: bright colors, fragrant smell.

34, green pepper mixed with dried wire

Raw materials: green pepper five two dried three pieces of fragrant oil a money sugar a money salt a money flavor 10

Methods: first of all, the green pepper to the handle clean, with a straight knife cut into thin filaments; dried coriander is also cut into thin filaments with a straight knife, and together with the pot of boiling water blanch a little fish out of the drained water into the mixing basin, add sesame oil, sugar, salt, monosodium glutamate mixing and evenly You can plate it up.

Features: Fresh color and flavor, best with wine.

35, sesame sauce with tofu

Raw materials: tofu one catty sesame sauce one or two soy sauce two money salt two money ginger one money garlic two petals mashed scallions one money

Method: the tofu straight knife cut into square ding block, drenched in boiling water for one to two times, the water control, the sesame sauce with cool water to mix up, together with soy sauce, salt, ginger, garlic, scallions with tofu mixing evenly into.

Characteristics: fragrant and tasty, easy to make.

36, mustard spinach

Raw materials: two pounds of young spinach mustard five money salt five money five points of sesame oil

Method: spinach to yellow leaves, old roots and wash. Cut into five minutes long section, into the boiling water pot blanch cooked out, cool. Mustard in a bowl, splashed with boiling water, put on the pot on the table buckle a few minutes out of flavor, drops of sesame oil release diluted and salt and poured on the spinach on the plate that is good.

Features: soft and tender to the mouth, Roy mustard flavor.

37, sweet and sour cucumber

Raw materials: young cucumber seven two sugar five vinegar six money sesame oil five ginger three slices chopped

Method: the young cucumber washed, cut off the end of the tip, a section of the two petals, scrape the pith, with the back of the knife to pat the pine, straight knife cut into inches, into a plate. Then first sprinkle ginger, dripping sesame oil, and then vinegar sugar into sweet and sour sauce, poured on the cucumber, eaten when stirring evenly that is good.

Features: Sweet and sour, crispy, unique flavor.

38, garlic with broad beans

Raw materials: a catty of young broad beans, garlic one or two salt five money monosodium glutamate ten soy sauce three money vinegar three money cooked oil chili two

Methods: the young broad beans picked clean, into the pot of boiling water to cook, fish out of the control of the water, into the salt and mix well. Then mix garlic, monosodium glutamate, soy sauce, vinegar, and cooked oil chili pepper into a sauce, and pour it into the beans and then stir well to serve.

Features: Tender and spicy, suitable for wine and rice.

39, honey peach

Raw materials: two pounds of fresh peaches, sugar three two honey one and a half

Methods: the fresh peach brush to remove the hair and wash, a section of the two petals, take the core, put in a large bowl, on the cage steamed, peeled off the skin. Each petal and then cut into two halves, cool to use. Frying pan on a high flame, put sugar, honey and three taels of water into a thick juice, and let it cool down and pour it on the peaches that is.

Features: Sweet and cool, unique flavor.

40, snowflake lotus dishes

Raw materials: young lotus catty half sugar three two

Method: the lotus root peeled and washed, straight knife cut into two thin slices, plate mixing into the sugar, the bowl buckle for ten minutes that is to become.

Features: Sweet and crisp, best for wine.

41, dry mixed beef

Raw materials: beef a catty five two soy sauce four two shallots five money fried peanuts ten cooked oil chili pepper one or two salt five money sugar three money pepper five points taste ten

Methods: the first beef washed, pushed and cut into chunks into a pot of boiling water with soy sauce about three two cooked, fished out and cooled down, straight knife pushed and sliced into thin slices; shallots peeled and cleaned and sliced into eighths section; peanut rice Peeled and cleaned green onions and cut into eighths; peanut rice is finely chopped. Then the beef slices into a bowl, first mixed with salt to taste, then into the cooked oil chili, soy sauce, sugar, monosodium glutamate, pepper mix, and finally the green onion knots, peanut rice into the end, mixing the plate can be.

Features: spicy and fragrant, suitable for wine and rice

42, peach kernel mixed chicken

Raw materials: cooked chicken thigh meat six two walnut kernel two two soy sauce five money chili oil five money sugar one money salt two vinegar a few drops of sesame oil a few drops of pepper a little taste

Methods: the chicken boneless, cut into long strips of pieces of walnut nuts into the boiling water slightly scalding up, tearing off the skin and wait for the use of the chicken, the peach kernel, and the chicken, and then the chicken, and the chicken, and then the peach kernel, and then the chicken, and then the peach kernel, and then the peach kernel, and then the chicken. Chicken, peach kernels and soy sauce, chili oil, sugar, vinegar, pepper, MSG into the plate, dripping into the sesame oil and mix well that is to become.

Features: red and fragrant, spicy flavor.

43 spinach puree

Raw materials: spinach a catty ginger two money dried fragrant tofu two salt eight shrimp three money sugar three cooked salted lean pork two money sesame oil three money

Methods: 1. spinach remove the old leaves, peeled the root tip washed, under the pot of boiling water scalding until the water reopens (in the middle of the vegetable turn over), stop for a moment, fishing drained, and then stroked and squeezed out the water, chopped into minces! Then squeeze the water, chopped into mince, squeeze the water again and put it in a pot, add refined salt and sugar and mix well. 2. shrimp wash off the dust impurities, put in a small bowl, add boiling water just no flat shrimp (preferably on the cage steaming for twenty minutes), soften and cut into pieces. Dried tofu and cooked lean pork are also cut into minced. The above minced with ginger, soaked shrimp rice together in the spinach, drizzled with sesame oil, mix well that is.

Features: This dish is fresh and flavorful because it is prepared with a variety of ingredients.

44, balsamic vinegar double ear

Black and white fungus appropriate amount, soak in cool water, chopped scallions. Put the two kinds of fungus into the boiling water for two minutes to soak out, put into the shallot minced, salt, sesame oil, vinegar and mix well.

45, sweet and sour three-color shredded

Potatoes, carrots, green peppers each one (choose small) all rubbed into silk. Boil the water, pour them into the water and fish them out after a minute. Put in a little soy sauce, then sugar, vinegar and chicken essence and mix well.

46, ham salad

Round ham and potatoes diced, put the diced potatoes in boiling water to cook. Use salad dressing (taste is the salty kind) to mix the two ingredients.

47, pickling cucumbers

Cut two cucumbers into strips, salt them for half an hour, and squeeze the water out of the cucumbers. Then put some water in the pot, put sugar, salt, soy sauce, pepper, dashi boil, pour into the large bottle of cucumbers, pickle for a day, cucumbers can be eaten.

48, garlic mud eggplant

Eggplant peeled and cut into strips, on the pot to open the country after steaming for ten minutes. Put into the garlic paste, vinegar, salt.

49, brine shrimp

Put the bought shrimp into boiling water, add salt and ginger, color change and fish out to cool.

50, cold mixed chicken

Buy raw chicken breast and green bamboo shoots shredded, shredded chicken into boiling water to cook color change immediately fish out. The green bamboo shoots are also hot. Add a little chili oil and garlic, soy sauce and salt.

51, pickled pepper phoenix claw practice

1, selected a large phoenix claw, cleaned from the center of the chopped (the whole can also be), into the pot of boiling water to cook for 10-15 minutes, then fish out to cool.

2, garlic minced, mountain sea pepper minced, standby.

3. Put boiling water in a wide-mouth container, pour in the chopped garlic and bell peppers, and let it cool.

4, take the old kimchi water (about the same amount as boiling water), pour into the container of boiling water, and mix well with cold water.

5, kimchi water add peppercorns, a small amount of pepper, the whole of the mountain and sea pepper, mountain and sea pepper water and monosodium glutamate, chicken essence a little.

6, will cook the phoenix claw poured into the cooled kimchi water, soak for 30 minutes. (Generally can be set for a longer period of time taste better)

7, plate.

52, egg mixed with cucumber

Materials: Japanese cucumber, purple ginger 10 grams, egg 1, small tomatoes, red bell pepper.

Seasoning: 1 tsp Shanxi vinegar, chili oil, 1.5 tsp salt.

How to make:

1: Wash Japanese cucumber, flatten it, cut it into segments, put it into a bowl and add 1.5 tsp of salt to marinate until water comes out, then pull it out, rinse it with cold water and set aside.

2. Peel and rinse ginger, rinse small tomatoes, rinse red bell peppers, rinse, and cut into pieces.

3, will be placed in the pot of eggs steamed for 2 ~ 3 minutes, remove and set aside.

4. Pour 1 bowl of water into the pot and bring to a boil, add 1 tsp of Shanxi vinegar and the red bell pepper, remove from the heat, allow to cool, and pour into a large bowl, then add the purple ginger, the eggs, and the small tomatoes and stir, then place in the refrigerator for a while, and then remove from the refrigerator when ready to serve, or even serve at that time.

53, sesame sauce phoenix tail

Main ingredients: young lettuce tips 250 grams, 25 grams of sesame sauce.

Seasoning: soy sauce 15 ml, 10 grams of sugar, 6 grams of salt, 10 milliliters of sesame oil, cold white water.

Marvelous Kitchen Magic: Vinegar

Practice:

1. Wash the lettuce, dry the water. Organize together on the board, cut into sections about 2 inches long, yard plate.

2. Sesame paste with soy sauce, salt and sugar a seasoning, and then add water to thin, if you want a stronger flavor, you can add a little more sesame oil, a few drops of vinegar will make the flavor of the sesame paste to add a few more crisp sense.

3. Pour the sesame sauce over the lettuce or dip it in the sauce.

Tips:

●Sesame seed paste should be 1/10th of the lettuce.

●The quality of the sesame sauce is directly related to the flavor of this dish, so in addition to choosing a good quality sesame sauce, the method of adjusting the sesame sauce is also very important, the water should be cooled with white, a little bit of addition, as many times as possible, and each time to add as little as possible, so as to ensure that and out of the sesame sauce viscous and powerful.

54, bubble pepper phoenix claw

Raw materials: chicken claws 10.

Seasoning: 50 grams of wild peppers, bell peppers 30g, 25 grams of salt, 5 grams of brown sugar, 5 grams of white wine, a little pepper, dry chili 5, a piece of ginger sliced, three cloves of garlic sliced, cold white water enough.

Marvelous Kitchen Magic: Vitamin C tablets

1. In advance, first mix all the seasonings and crushed vitamin C tablets, to ensure that the soaking time is more than half a day.

2. chicken claws washed, cut off the claw tip, cut in half in order to taste, boiled in water for about 20 minutes, cooled, put into 1 material, cover and seal the marinade for more than half a day can be.

Tips:

●If the family has done Sichuan kimchi, you can directly use the kimchi altar water to soak wild peppercorns, but beforehand, the kimchi water should be boiled and cooled before using, and add a little bit of salt to supplement the salty taste properly.

● Salt-cured chicken claws will contain more amines, put vitamin C purpose is not to increase the nutrition and improve the acidity, but to use vitamin C to effectively inhibit the formation of nitrosamines.

55, thousand layers of cucumber

Raw materials: 150 grams of cucumber.

Seasoning: salt enough, a little sugar, 30 milliliters of red oil, 20 milliliters of onion oil, 20 milliliters of pepper oil, 10 milliliters of vinegar.

Magic Kitchen magic weapon: two chopsticks

Practice:

1. cucumber clean, chopsticks parallel rows on both sides of the cucumber, knife at a 45-degree angle from the left to the right cut.

2. Turn the cucumber over and handle it in the same way, it will naturally form a perpendicular relationship with the knife cut out in the first step.

3. Cut the cucumber evenly rubbed with salt, leave it for a while, and then rinse, so that the cucumber becomes soft any you rotate the yard plate.

4. All the seasonings are well blended and poured on the cucumber can be.

Tips:

●Cucumber to choose the thickness of uniform, straighter some of the better cut.

●Chopsticks pads on both sides of the cucumber, you can make each knife cut down the obstruction, and the cucumber is not constant, and finally get a thousand layers connected to the effect.

56, punch vegetables and beans

Raw materials: 200 grams of mustard young stems, boiled soybean 50 grams.

Seasoning: 10 grams of salt, 3 grams of sugar, 5 grams of pepper, 10 milliliters of soy sauce, 10 milliliters of vinegar, 20 milliliters of cooking oil.

Marvelous Kitchen Magic: Swirl Mouth Bottle

How to do it:

1. Wash and dry the young stems of the mustard greens and cut them into granules. Pour into a hot dry pan and stir-fry quickly, turn off the heat when it is about 7 or 8 minutes cooked, quickly put into jars and screw on the lids as you go.

2. Let stand for about half a day or overnight, see the color of the vegetables in the bottle become slightly yellow, smell a sense of rushing nose, take out of the pot and cooked soybeans and stir-fry evenly, add salt and pepper to taste, out of the pot and let cool.

3. Heat the oil, poured on the fried vegetables, and then with soy sauce, vinegar and sugar seasoning sauce, mix well, loaded into the straight cup pressure, and then inverted the plate can be molded.

Tips:

●The first step is called "eighteen spatulas", which is the key to this dish. That is to say that the action must be fast, frying time is only ten seconds, the later bottling and cover, the action should be fast, otherwise it will not be able to come out of the "rushing" sense of flavor.

57, ice yam

Raw materials: 250 grams of yam, Virgin fruit 1.

Seasoning: 20 grams of icing sugar, 35 milliliters of honey, 1 lemon, salt and a little mint.

Magic Kitchen treasure: lemon

Practice:

1. Lemon with zest and mint are chopped, mixed with salt and left for a few moments to kill the water, and then use gauze to squeeze the water from the lemon and mint into the honey, mix well and set aside.

2. Peel and slice the yam, cook it in cold water and plate it.

3. Melt the icing sugar in a pan, then pour in the juice prepared in the first step and sauté to a sticky consistency, drizzle over the yams and garnish with some sundried fruit.

Tips:

●The yam's mucus can make your hands itchy, so rub some vinegar on your hands, and bake your hands over a fire afterwards.

● Cutting yam with a gauze bag wrapped in lemon crumbs to wipe the knife surface, you can prevent discoloration of the cut section of the yam.