Appreciation of 25 exquisite cold dishes (dishes)? Additional method

Sichuan cuisine, as one of the eight largest cuisines in China, occupies an important position in the cooking history of China. Wide range of materials, changeable seasonings, diverse dishes and equal emphasis on fresh alcohol. It is famous for its spicy and delicious flavor. With its unique cooking methods and strong local flavor, it combines the characteristics of all parties in the southeast and northwest, absorbs the strengths of many families, and is good at absorbing and innovating, and enjoys a good reputation at home and abroad. Barbecued pork is a very representative dish in Cantonese cuisine. Barbecued pork is a kind of barbecue, which refers to pork and poultry meat that have been tested by veterinarians. It is a cooked meat product made by adding seasonings such as soy sauce, salt, sugar, wine, etc., pickling and inserting it into a fork special for electric or charcoal barbecue. This is a Guangdong barbecue. Mostly red, made of lean meat, slightly sweet. Is to hang the salted lean pork on a special fork and barbecue it in the stove. Good barbecued pork should be tender, juicy, bright in color and rich in flavor. Among them, fat meat and lean meat have the best balance, which is called "half fat and half thin". Ingredients: pork belly, sugar, wine, salt, soy sauce, soy sauce, honey (optional)

Bake-free salad oil: 1, pork belly cut into strips, scalded in boiling water for two minutes, cooked externally, endogenous (called in Guangzhou: dragged with boiling water). 2. Put the meat into a deep container, add sugar and wine (good wine is more fragrant), and the dosage is about one catty of meat and one spoonful of wine. Add sugar according to your own taste and mix well. 3. After three hours, add salt, soy sauce and soy sauce. Salt and soy sauce are salty and delicious, and soy sauce is colored. Marinate overnight and turn it over several times. 4, the wok is hot, put a little oil, pour all the meat and juice into the wok, turn to a small fire after the fire is boiled, and turn it over frequently. Don't add water, the meat will come out when heated. Wait until the soup is dry. If you like sweets, you can add honey to the soup. Key points: salt must be added after adding sugar and wine for 3 hours, otherwise the taste of sugar and wine will not enter; Cut the meat into strips about an arm long, so that when the meat is cooked, it can be sliced horizontally, and each piece has sauce. 2. Sichuan cuisine classic cold dish Sichuan kimchi Sichuan kimchi, also known as sauerkraut, is a traditional specialty and belongs to Sichuan cuisine. The taste is salty and sour, crisp, bright in color, fragrant and delicious, appetizing and refreshing, suitable for all ages, but it can be cooked all year round. But when making it, the climate and environment are very particular. It is a regular side dish in home life and a well-known side dish in China and Sichuan. Sichuan pickle is simple to make, easy to preserve and convenient to eat. Raw materials include radish tassels, cabbage sticks, green vegetable stalks, cucumbers, beans and so on. Vegetable raw materials are soaked, pickled and fermented, and then they become pickled vegetables. Because it is cold-processed, the loss of beneficial ingredients is less, so it is rich in nutrition and is a good low-calorie food. Kimchi is also used as seasoning and medicine, such as pickled fish, pickled crucian carp, pickled mustard tuber, shredded pork and so on. In terms of medicinal functions, such as soaking radish to remove cold, soaking vegetables to clear away heat and relieve summer heat, soaking eggplant to treat mumps, soaking ginger to remove cold and dampness, etc. Ingredients and vegetables: cabbage, carrot, celery, cowpea, green pepper, garlic, lotus root and cauliflower.

Spices: 30g of dried red pepper, 20g of star anise10g. I usually put these kinds. Of course, I can also put herbs such as Amomum tsao-ko, Rhizoma Dioscoreae Septemlobae and so on. Preparation of pickle water: 5 kg of vegetables need the amount of salt water (which can be converted according to the amount of vegetables). Boiling water, 4 kg salt, 60 g salt, mixing, stirring and cooling. Then, 30 grams of white sugar is put into 30 grams of white wine and stirred evenly to obtain pickle brine. Because it is a new brine, putting a bag of green pickled peppers (about 200 grams) into it will not only cure quickly, but also make the pickled vegetables taste better. Of course, you can also put it in a jar (bottle) without vegetables: put the spices in the processed vegetables and stir them evenly by hand, put them in a washed and dried bottle (can) and pour in the prepared brine. Leave some space to avoid rising after fermentation, cover it and put it in a sunny or warm place (room temperature is fine, not too hot). After 4~5 days, the fermentation is sour and can be eaten. After you feel that the taste is just right (according to your own preferences), be sure to move the pickle bottle to a cool place or refrigerator to avoid using sour pickles. Note: When taking kimchi, you must not take it with chopsticks dipped in raw water and oil. Take as much as you want. Don't put the leftovers back in the jar, so as not to affect the deterioration of kimchi. In fact, kimchi is easy to make. I have never eaten kimchi: I can take it out and eat it directly, or I can mix it with pepper oil, which is very delicious, and I can also fry it with oil or meat. If the soaking is too sour, you can take some, wash it with water several times while eating, and then mix a little sugar. It still tastes great. Don't pour it out When you pickle again, just mix some new salt water, which is much more mellow than taking a bath with new salt water. 3. chili pepper beef slices, a classic cold dish of Sichuan cuisine, is a famous dish in Chengdu, Sichuan Province, originally created by Guo Chaohua and Zhang Tianzheng. Usually, beef scalp, beef heart, beef tongue, beef tripe and beef are used as main materials, and sliced after pickling. Add Chili oil, Chili noodles and other accessories to make red oil and pour it on it. It is fine in production, beautiful in color, fresh and delicious, spicy and fragrant, and very palatable.

Ingredients: beef, beef offal (tripe, beef tongue, dried tripe, scalp), salt-fried peanuts, salt water, soy sauce, sesame powder, pepper powder, monosodium glutamate, star anise, pepper, cinnamon, Sichuan salt, white wine Chili oil. Practice: 1. Clean fresh beef and beef offal, and cut beef into 500g pieces; 2. Boil beef and beef offal in a boiling water pot until the blood is clean, take them out, put them in another pot, add old bittern, spices (including pepper, cinnamon and star anise), Sichuan salt and white wine, add clear water, cook them with strong fire for about 30 minutes, then cook them with low fire for 90 minutes until the beef offal is cooked but not rotten, take them out first and let them cool for later use; 3. Boil the brine for about 10 minute, then put monosodium glutamate, Chili oil, soy sauce, pepper powder and brine into a bowl to make juice; 4. Mash the cooked peanuts for later use, then cut the cooled beef and beef offal into pieces about 6 cm long and 3 cm wide, mix them together, pour in the flavor juice and mix well, divide them into several plates, and sprinkle sesame powder and peanut powder respectively. 4. Hot and sour powder Hot and sour powder originated in Chongqing and is a traditional snack in Sichuan, Chongqing and Guizhou provinces, belonging to Chongqing cuisine, Sichuan cuisine and Guizhou snacks. Its characteristics are hemp, spicy, fresh, fragrant, sour and oily but not greasy. The main powder of hot and sour powder is made of sweet potato, sweet potato and pea in proportion, and then it is made by farmers by traditional hand. Hot and sour powder originated from southwest folk, and was made of local hand-made sweet potato powder. Its flavor is named after its outstanding sour and spicy taste.

Ingredients: sauerkraut, ginger, chopped green onion, peanuts, salt, vinegar and vermicelli. Practice: 1, cut sauerkraut into small pieces. The vermicelli is softened with boiling water. Take half an onion and chop ginger. 2, wok hot oil, put a little more oil, add peanuts and fry until 40% to 50%, remove and set aside. 3. Stir-fry chopped green onion and Jiang Mo, pour in dried Chili noodles and sesame seeds, stir-fry shredded sauerkraut, and add a bowl of water to boil. 4. After boiling, add soft vermicelli and cook for one or two minutes. 5, add a spoonful of salt, the right amount of chicken essence to taste, add vinegar (the amount of vinegar is more, you can taste it), stir well, and then put it in a bowl. 6. Slice the remaining half of the onion, cut the parsley into small pieces, put them in a bowl together, add some fried peanuts, and a bowl of delicious hot and sour powder will be ready! 5. Bang Bang Chicken Bang Bang Chicken, also known as Jiading Bang Bang Chicken and Leshan Bang Bang Chicken. This dish originated from Hanyangba in Leshan (now Hanyang Town, Qingshen County, Meishan City). It is a fine variety of Hanyang chicken, cooked, loosened with a wooden stick and eaten. Bangbangji is a specialty of Sichuan. It's a cold dish in Sichuan cuisine. The main ingredient is chicken, and the taste type belongs to "strange taste". Hemp, spicy, sour, sweet, fresh, salty and fragrant, everything is available. It breaks through the bottleneck of traditional snacks, adapts to the new catering mode of modern lifestyle, and has the characteristics of unique taste, novel product mix and brand operation. It contains a series of classic dishes of Sichuan Chinese cuisine, which combines various cooking techniques such as marinating, mixing and soaking, and has a series of characteristic flavors such as spicy, spiced, pickled pepper, rattan pepper, spicy, salty and sauced, and is a typical representative of Sichuan cooked food. Ingredients: 500g adzuki bean, 200g white sugar, rape leaf powder 10g, water-borne mushroom 10g, cooking wine 1.5g, refined salt 1.5g, monosodium glutamate 1.5g, and fine dried starch/. Practice: 1. Wash and soak in clear water for 2 hours.

2. Put it into an electric pressure cooker and add a proper amount of water.

Step 3 cook with buttons

4, such as natural cooling, open.

5. Add a proper amount of sugar or rock sugar to expand the content: cold dish (mbth), commonly known as cold dish in the catering industry. It is a dish with unique style and strong technical skills. It gets cold after eating for a few hours. It's called cold dish. The main raw material of cold dishes is mostly clinker, so it is completely different from hot dishes. Its main characteristics are: fine selection of materials, dry and fragrant taste, crisp and tender, cool but not greasy, bright color, neat and beautiful shape, harmonious and pleasing to the eye. In the order of eating, cold dishes are usually placed at the front, which plays a role in satisfying hunger and appetizing. References:

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