Home-cooked dish menu cold dishes

Cold dishes in home cooking can be said to be very hot in summer, and the temperature is often very high. The temperature has been affecting many people's appetites, and everyone's appetite will become very poor. So it is very suitable to have some appetizing cold dishes at this time. The following are the cold dishes in the home cooking menu.

Cold dishes in home cooking recipes 1 jellyfish cucumber rolls

condiments

1 cucumber and 300g jellyfish.

condiments

6 cloves of garlic, oyster sauce 1 spoon, chicken powder, sugar, vinegar and coriander 1.

step

1, prepare to soak jellyfish.

2. Prepare cucumber, coriander and garlic.

3. Slice cucumber with peeler, and then roll it up.

4. Put the rolled cucumber slices on the plate.

5. Put the jellyfish in the cucumber roll.

6, chopped parsley, only keep the part of the stalk.

7. Peel and mash garlic, chop it into minced garlic, put it in a bowl, add coriander, oyster sauce, sugar, vinegar and chicken powder, and stir well.

8. Spoon the prepared garlic juice into the cucumber roll.

9. Finally decorate with red pepper.

10, delicious home cooking is ready.

skill

Add oyster sauce instead of salt.

Bitter chrysanthemum roll with bean skin

condiments

2 pieces of bean curd skin, bitter chrysanthemum 1 piece, 50g of Flammulina velutipes, and carrot 1 piece.

condiments

Soy sauce 15ml, sugar 3g, vinegar 10ml, appropriate amount of Chili oil and a little sesame oil.

step

1, prepare all the ingredients.

2. Tear off the bitter chrysanthemum and wash it. Cut tofu skin into wide fingers, shred carrots, and remove old roots from Flammulina velutipes.

3. Boil the water in the pot and blanch the golden needle for later use.

4. Add tofu skin and blanch.

5, go to a piece of tofu skin and add bitter chrysanthemum, Flammulina velutipes and shredded carrots.

6. Roll it up from the beginning and roll it into a roll.

7. Place the plates in turn.

8. Take a small bowl, add soy sauce, sugar, vinegar, oil pepper and sesame oil, and mix well to make juice.

9. When eating, bitter chrysanthemum rolls are eaten with juice.

skill

Scalding tofu skin can remove some beany smell, and it is hygienic and tastes better.

Auricularia auricula

material

A handful of dried black fungus, a handful of coriander, 2 red peppers, a proper amount of oil, a proper amount of salt, a teaspoon of soy sauce, a little white sesame, two cloves of garlic, two slices of ginger and a teaspoon of vinegar.

working methods

1. Soak dried auricularia in water for half an hour.

2. Wash coriander, red pepper and garlic.

3, pepper, garlic finely cut, coriander each two paragraphs.

4. Boil the fungus in the pot for five minutes, then take it out and cut it slightly.

5. Pour the soy sauce, salt and vinegar into the bowl.

6. Heat oil in the pot and saute garlic, ginger and pepper.

7. Pour the hot oil and garlic into the bowl.

8. Stir the fungus evenly and sprinkle some black sesame seeds on the plate.

Fried kelp with onion oil

condiments

200 grams of kelp and 40 grams of carrots.

condiments

Appropriate amount of oil, salt, 4 garlic, 2 onion, 3g pepper, 5ml rice vinegar, 2g sugar and a little sesame oil.

step

1, prepare all the ingredients.

2. After the kelp is soaked and washed, put it in a pot and add a little vinegar to cook for 3-5 minutes.

3, carrots shredded, garlic chopped.

4. Wash and shred the cooked kelp, then add shredded carrots and minced garlic.

5. add sugar.

Step 6 add salt.

7. Add rice vinegar and stir well.

8. Take another small pot, add cooking oil, add onion and pepper.

9. Fry over low heat until the onions turn brown. Turn off the fire and take out the seasoning.

10, pour onion oil into the kelp bowl.

1 1, and then stir evenly.

skill

Boiling kelp with a little vinegar can soften the taste of kelp.

Cold okra

condiments

Okra 250g

condiments

Appropriate amount of oil and salt, steamed fish with soy sauce 15ml, oyster sauce 5ml and garlic cloves.

step

1, prepare all the ingredients.

2. Chop garlic, add steamed fish soy sauce, oyster sauce and appropriate amount of water into the bowl and mix well.

3. Boil the water in the pot and add a spoonful of salt.

4. Blanch the washed okra 1-2 minutes.

5. Then pass cold water.

6. Then put the okra in half at the head and tail.

7. Add sesame oil to the wok and saute minced garlic.

8. Add the prepared juice to cook the fragrance and turn off the fire.

9. Then pour the seasoning on the okra.

skill

When the okra is scalded, the whole okra is scalded, and then it is cut when it is too cold, so that the nutrients of the okra will not be lost.

Blanching with salt can make okra green.

mature vinegar peanut

material

Peanut 200g, vinegar 2 tablespoons, sugar 1 tablespoon, soy sauce 1 tablespoon, proper amount of cooking oil, 3 cloves of garlic and 3 pieces of millet pepper.

working methods

1, pour a proper amount of oil into the pot.

2. When the oil is 40% hot, pour the peanuts into the pot and fry until the surface is golden.

Step 3 take it out and put it aside

4. In an empty bowl, add 1 tbsp sugar, 2 tbsp vinegar and 1 tbsp soy sauce, and stir the chopped millet pepper and garlic evenly.

5. Pour it on the fried peanuts.

Cold yam

condiments

Iron stick yam 2, millet pepper 3, green pepper 1 piece.

condiments

1g salt, 2 tablespoons of soy sauce, half a spoonful of vinegar, half a spoonful of sugar, a few drops of sesame oil, 2 cloves of garlic.

step

1, peeled and washed yam.

2. Put the yam in a pressure cooker, add a little water, press it for 15 minutes or steam it in a steamer.

3, millet spicy, green pepper cut into circles, garlic minced.

4. Add soy sauce, vinegar, sugar, salt and sesame oil to make a bowl of juice.

5. Cut the steamed yam into sections of appropriate size and pour the juice.

Cold bean sprouts

material

400g of bean sprouts, appropriate amount of onion, appropriate amount of coriander, 2 cloves of garlic, 2 tablespoons of soy sauce, 3 tablespoons of vinegar, sesame oil 1 spoon, sugar 1 spoon, salt 1 spoon, appropriate amount of chicken essence, appropriate amount of Chili noodles, appropriate amount of sesame seeds and appropriate amount of oil.

working methods

1, prepare soybean sprouts.

2. Boil the water in the pot, put the bean sprouts in, remove the cold water and drain the water for later use.

3. Shred onion, cut garlic into minced garlic and cut coriander into small pieces.

4. Put the above ingredients into a large container, add 2 tablespoons of soy sauce, 3 tablespoons of vinegar, 65,438+0 tablespoons of sugar and 65,438+0 tablespoons of sesame oil, then add a teaspoon of salt and a proper amount of chicken essence, and put Chili noodles and sesame seeds on it.

5, put the right amount of oil in the pot to heat up, pour it on the Chili noodles and sesame seeds and saute, grab it with disposable gloves and put it on the plate.

Cold lotus root slices

material

Lotus root 1 knot, 5 red peppers, proper amount of oil, chicken essence 1 teaspoon, a little pepper, a little white rice vinegar, half a teaspoon of salt and a little sesame oil.

working methods

1, lotus root peeled and washed, red pepper pedicled and washed and cut into circles.

2. Slice the lotus root, soak it in clear water, and wash off excess starch (rinse twice).

3. Boil the water in the pot, add half a tablespoon of white rice vinegar, and pour in the lotus root slices to cook.

4. Rinse it with clean water after taking it out, and then soak it in a cold white pot.

5. Heat oil in the pot, add pepper and red pepper and stir fry (low heat).

6. Pour into a clean bowl to cool and control the moisture.

12, add chicken essence, salt, white rice vinegar, sesame oil, fried red pepper and oil pepper.

13, mix well, plate and serve.

Home cooking recipes cold dishes 2 sweet-scented osmanthus honey juice small tomatoes

Tired of eating on holidays, it's not bad to have a sweet and sour osmanthus honey tomato! The method is simple: first cut the small tomato with a knife, then blanch it with boiling water, peel it, and soak it in honey juice made of rock sugar, honey, drinking water and osmanthus flowers for one night. Let the fragrance of sweet-scented osmanthus fully penetrate into small tomatoes, which can not only remove acid but also sweeten and enhance fragrance. It tastes cool, sour and sweet, and has a touch of osmanthus fragrance.

Preparation of ingredients:

Tomato 300g, rock sugar 100g, honey 5ml, osmanthus sauce 40g, drinking water 100ml.

Production process:

1. Wash and drain the small tomatoes, and then cut a cross knife on each small tomato with a knife.

2. Pour a proper amount of water into the pot and bring it to a boil. When the water boils, turn off the heat and pour in the tomatoes. Blanch them until the skin of the small tomatoes is slightly tilted, and then take them out. Then peel the small tomatoes.

3. Add drinking water, rock sugar and honey to the pot, turn off the fire after the fire is boiled, and put the peeled tomatoes into it after cooling. Pour the sweet-scented osmanthus sauce into the pot and stir it evenly, so that the sweet-scented osmanthus honey juice can soak every small tomato evenly.

4. Pour the small tomatoes and soup into the fresh-keeping box and put them in the refrigerator for one night to make the small tomatoes taste.

5. Take out the small tomatoes and put them on the plate, then pour them with osmanthus sauce. Sweet and sour osmanthus honey juice is ready.

Cordyceps flower mixed with shredded cucumber

Cordyceps sinensis is an edible fungus with orange color, rich nutrition and its own unique fragrance. Cold cucumber shreds blanched, nutritious and delicious.

Preparation of ingredients:

80g of fresh Cordyceps, cucumber 1 root, 20g of shallot, ginger 10g, 2 cloves of garlic, white sesame 1g, dried pepper 1g, pepper 1g, peanut oil 10g and 5ml of sesame oil.

Production process:

1. After cleaning the cucumber, put it on the chopping board and cut it into cucumber shreds with a knife. Cut onion into chopped green onion, ginger into shredded ginger, garlic into minced garlic, and dried pepper into sections for later use.

2. Pick the roots of Cordyceps sinensis flowers, wash them with clear water, and drain them for later use. Add some water to the soup pot and bring to a boil. After the water is boiled, add the cordyceps sinensis and blanch it. Then take out the drained water and put it into the basin, and put the shredded cucumber into the basin.

3. Take a small bowl, add minced garlic, shredded ginger, chopped green onion, salt, balsamic vinegar, soy sauce, sugar and sesame oil, stir well, and pour the juice into the basin.

4. Burn in a pot until the palms are hot, and then pour in peanut oil. When the oil is hot, add dried pepper, pepper and white sesame seeds, which are small and fragrant, and then pour the hot oil into the basin.

5, stir well with chopsticks to serve, and the refreshing and delicious cordyceps flowers mixed with shredded cucumber will be ready.

Steamed lotus root with glutinous rice

Sweet-scented osmanthus glutinous rice lotus root is also called sweet-scented osmanthus sugar lotus root. It tastes sweet and waxy, with a touch of osmanthus fragrance. It's too delicious to stop. It is an appetizing dessert for women and children who like sweets.

Preparation of ingredients:

2 knots of lotus root, 80g of glutinous rice, 3g of dried osmanthus fragrans, 80g of brown sugar, 0/0ml of honey/kloc and 2,500ml of drinking water.

Production process:

1. Wash the glutinous rice first, then soak it in clear water without glutinous rice for 3 hours, and then drain the excess water for later use.

2. Brush off the silt on the lotus root skin with a brush, then peel off the skin with a peeling knife and wash it.

3. Cut the thick end of the lotus root with a knife, and then use chopsticks to stuff the soaked glutinous rice into each lotus root hole bit by bit, shaking the lotus root from time to time to make the glutinous rice not hollow. Fill it in about 9 minutes, because the glutinous rice will swell after cooking, leaving a little space. Then cover the previously cut cover and fix the four sides with toothpicks.

4. Put the packaged glutinous rice lotus root into an electric pressure cooker, sprinkle brown sugar and dried osmanthus, add drinking water that has not been touched with lotus root, cover the lid and boil over high heat, and continue stewing for about 40 minutes.

5. After the electric pressure cooker is deflated, open it, take out the glutinous rice lotus root, dry it, cut into pieces, plate it, sprinkle with dried osmanthus, and pour with soup and honey. Sweet and soft osmanthus glutinous rice lotus root is ready.

Agropyron salad

The recipe of this wheat straw salad is very simple. It is only seasoned with olive oil and fruit vinegar, which adds lemon flavor and tastes fresher on the basis of maintaining the original flavor of wheat straw. The ingredients used are wheatgrass, tomatoes, lemons, blueberries and cashews. Agropyron is green, tender and juicy. Together with red tomatoes and yellow lemons, it forms a very bright red, yellow and green color. It tastes fresh and refreshing, crisp and juicy!

Preparation of ingredients:

300g of agropyron cristatum, half a tomato, half a lemon, 20 blueberries, roasted cashew nuts with salt 12, olive oil 10ml, 5ml of apple vinegar.

Production process:

1. Soak the wheat straw in clear water for a while, then take it out and drain it. Tear the wheat straw into small pieces by hand and put it in a pot.

2. Wash the tomatoes, cut them into pieces and put them in the basin. Wash the lemons and cut them into pieces and put them in the basin.

3. Add clean blueberries, olive oil and apple vinegar.

4, sprinkle with cashews, stir well and serve, and the refreshing and greasy wheat straw salad is ready.

Cooked food and cold dishes 3 1. Cold braised pork platter (beef, chicken feet, chicken wings, chicken heart, pork belly, pig ears, etc. )

1. Wash the ingredients to be pickled in advance, blanch the blood, and then clean them. Seasoning: cooking wine, soy sauce, rock sugar, ginger, onion, dried pepper, pepper, homemade braised pork seasoning package (special braised beef and chicken feet, preferably separated). You can also make it yourself: licorice, star anise, cinnamon, fragrant leaves, fennel, orange peel, spiced powder and so on.

2. Stir-fry the sugar color: add a small bowl of water to the pot, add100g of sugar, simmer on low heat until it bubbles, stir-fry until golden brown, add water and pour into the braised pork pot. Add cooking wine, scallion, ginger slices, prickly ash, chili, soy sauce, salt and braised pork, bring to a boil with strong fire, add the ingredients to be pickled when the brine is thick, then turn to low heat until cooked, soak for flavor, take out, let cool and cut into thin slices.

3, cold braised pork universal seasoning juice: ginger and garlic juice, salt, 2 tablespoons soy sauce, 1 tablespoon vinegar, chicken essence (monosodium glutamate), sugar, Chili oil, pepper, pepper powder, sesame oil, chopped green onion.

Second, braised roast chicken

1, a broiler, dirty, clean, blanched to remove blood, and then soaked in clean water for two or three times.

2. I am the last old braised beef in my family. Just add a proper amount of water, and then add aniseed, ginger slices, onion segments, pepper, cooking wine, dried pepper, salt, soy sauce and so on. If there is no old bittern, fry it until it is brown, add clear water, put it in a special marinade bag for braised chicken and duck, and add ginger slices, onion segments, cooking wine, salt, pepper, dried pepper, star anise, cinnamon, fragrant leaves, soy sauce, soy sauce and so on. Cook the whole chicken until the brine is thick. After boiling, simmer for 20 minutes, turn over and marinate for 10 minute, soak for 2~3 hours, and the chicken is delicious.

3. Drain the water after marinating, brush the skin with clear oil, bake in the oven at 200 degrees for 30 minutes, and then turn it upside down for about 20 minutes. Determine the time according to the actual situation. Just bake the skin until it's crisp. If you don't have an oven at home, you can put some flour on the noodles and fry them in an oil pan to change color.

Third, pot-stewed roast duck

1. Wash the duck, remove the dirty meat, and then burn the surface fluff with white wine to remove the fishy smell. After burning, clean it.

2. Put it into the pot, add water, blanch in blood for about 5 minutes, remove it, and rinse it twice with clear water. I pickled a plate of duck neck, duck head, duck feet, edible dirty meat and other by-products. Actually, the duck neck is baked well.

Yesterday, I used the old marinade of braised beef, added ginger slices and onion segments, and added some salt, water and marinade to taste. If you don't have old bittern at home, you can fry it into sugar, add water, add your own bittern for stewing chickens and ducks, and then add cooking wine, salt, soy sauce, soy sauce, ginger slices, pepper, dried pepper, star anise, cinnamon and fragrant leaves. First, boil the brine for about 20 minutes, and then cook the marinade until it tastes delicious.

4. Then put the duck into the brine, boil it with high fire, and then turn to low fire for 20~30 minutes. If the duck is young, don't marinate it for too long, or it will turn over when roasting. In the process of marinating, turn the duck in half.

After marinating, don't take the duck out in a hurry and soak it for 3~5 hours to make it tasty.

6. Take the duck out and put it in a baking tray, which can be padded with oil paper. In order to make the color look good or taste better, brush with soy sauce or honey. Honey-flavored roast duck tastes better.

7. Heat the oven up and down to 200 degrees, bake for 40~50 minutes, and turn over halfway. If you don't have an oven at home, fry it in an oil pan, and you can pat flour on the surface when frying. Fresh out of the oven, it's the hottest. It can also be cooled and cut into small pieces.

Four, pepper beef jerky

1. Seasoning: ginger slices, pepper, sugar, balsamic vinegar, dried pepper, salt, cooking wine, onion, monosodium glutamate, white sesame and so on.

2, beef beef breast beef, this beef is well sliced, tender and smooth. Cut the beef into appropriate pieces and add cooking wine, dried Chili, onion, ginger, pepper and salt to taste. Cover with plastic wrap and marinate in the refrigerator fresh-keeping room for two days, turning the noodles once in the middle.

3. Put the marinated beef into a steamer, first steam it with high fire, and then steam it with low fire for about 1 hour. After steaming, clip out the beef, let it cool, and then cut it into thin slices.

4, the pot is hot, put rapeseed oil, burn until 6~7 mature. Pour in beef slices and fry until cooked. Fry beef until it changes color. If the quantity is not much at a time, it can be fried soft, and if it is left for a long time, it must be fried hard.

5, another pot, put the right amount of oil, open a small fire, put pepper, ginger, pepper, stir fry on a small fire. Add beef slices and stir fry. Add a little cooking wine and season with salt. Add a little sugar and balsamic vinegar and stir fry. Be careful to keep the fire low until the steam dries. Stir-fried white sesame.

Just put monosodium glutamate before cooking. Pay attention to the whole process, don't panic, stir-fry slowly, be sure to stir-fry until it is delicious, and don't stir-fry the seasoning.