What are the foods suitable for eating cold?

What are the foods suitable for eating cold?

What are the foods suitable for eating cold. In addition to eating food hot, there is also a special way to eat it, which is to eat it frozen. Especially in the summer, when the sun is high and the climate is hot, you don’t even want to eat hot food. You can try this cold food. It will feel cold in your heart, comfortable and delicious. Let’s talk about what foods are suitable for eating cold. What are the foods suitable for eating cold? 1

01. Bobo Chicken: It is a famous snack in Sichuan. It has a history of a hundred years from the late Qing Dynasty to the present. The name sounds quite ordinary, but in fact it is Serve it in a chicken way. The earliest type of Bobo Chicken is to add various seasonings to boneless chicken slices, then mix them coldly, and then put them into a clay bowl to serve. Its cold dressing method captures the essence of Sichuan cuisine. It is full of flavor, spicy and refreshing.

02. Beef eaten cold is one of the special traditional delicacies of Zigong, Sichuan. The main raw materials include beef tenderloin, green onions, spices and other ingredients. Pay attention to cutting the beef tenderloin well. The size should be even and not too thin. Cut green onions into inch-long pieces. Add the cooking wine, salt, spices, and scallions to the beef and wait for about 10 minutes until the beef is fully flavored. Heat the oil (as much as possible) until it is 70% hot, add the peppercorns and beef and stir-fry. Pick out the scallions from the beef, continue to stir-fry, add a little soy sauce, vinegar, stir-fry evenly and add salt. Stir-fry until the meat has shrunk (not too dry), add sugar (optional, depending on personal preference). Bake over low heat until the water is dry (the degree of dryness depends on personal taste). Add sea pepper noodles and dried sea pepper and stir-fry (you can add one or both of them). Add MSG and take it out of the pot.

03. Cold cake is a traditional snack in Yibin, Sichuan. It is delicious, fragrant and soft, refreshing and delicious to eat. It also has the effects of detoxifying and draining pus, diuresis and swelling, clearing away heat and dampness, strengthening the spleen and stopping diarrhea. The main raw materials are rice, well water and brown sugar. First, soak the rice in deep well water for about 3 hours, grind it into a slurry, pour it into a boiling pot and stir it continuously with a machine. During the cooking process, the heat is carefully controlled. After boiling, put it into a clean bowl and place it in a specific area to cool naturally; after cooling, divide it and rinse it in a clean water tank to remove excess alkali and ensure no astringent taste; after rinsing, scoop it into a storage box and transfer it to storage For cold storage storage, the temperature of the storage must be kept at about 5 degrees Celsius. If the temperature is low, it will freeze, and if the temperature is high, it will be hot. It must be just right to ensure the quality and cool, soft and tender taste.

04. Eating king oyster mushrooms cold is one of them. However, the authentic Zigong cuisine has a strong taste and is a bit spicy, so I will share an improved recipe. King oyster mushrooms are crispy and delicious, with a slightly spicy and numbing aroma. After washing the king oyster mushrooms, tear them into strips and soak the dried chilies and Sichuan peppercorns in hot water for 5 minutes. Remove and control the water. Mince the ginger and garlic and set aside. Preheat a non-stick pan without adding oil. Add king oyster mushrooms and stir-fry until the water comes out in about 3 minutes. Leave it alone and continue to stir-fry for another 2 minutes until the water dries. Remove the oil from the pan and add the ginger. Stir-fry the minced garlic until fragrant, then add the chili pepper and Sichuan peppercorns and stir-fry for a spicy flavor. Add the stir-fried king oyster mushrooms and stir-fry for 3 minutes. Finally, add some bean paste and stir-fry for color. Add light soy sauce and white sugar and stir-fry. Mix evenly, turn off the heat and remove from the pan.

05. Cold chicken rice noodles, a Yunnan snack. The cold rice noodles are "hooded" with cooked shredded chicken, plus a marinade made of walnut sauce and flour, or served with Top with chili sauce, ginger vinegar sauce, minced garlic, add a little sesame and minced peanuts, and serve with kale and chopped green onion. It's very refreshing. 1. Make cold shredded chicken

After slaughtering the local chicken, remove the blood, hair and internal organs, put it into a cold water pot, boil it on the fire, beat off the foam, add grass fruits, When the ginger is cooked, add salt and pepper. When the chicken is separated from the bone, remove and cool. Then make shredded chicken and use it as a "hat";

2. Make cold rice noodles

< p> Rice noodles are made by washing the local high-quality japonica rice, grinding and sifting it into a slurry, pouring it into a boiling boiling water pot through a colander, and taking it out when it floats to make rice noodles. Place the rice noodles in a bowl or plate, add salt, soy sauce, monosodium glutamate, garlic juice, pepper oil, chili oil, blanched mung bean sprouts, leeks, fried and crushed walnut kernels or peanut kernels, etc. Cover the top with appropriate amount of shredded cold chicken to make cold chicken rice noodles.

What are the foods suitable for eating cold? 2

Frozen chestnuts

Yes, it’s chestnuts! Ever since I was a child, I have known that chestnuts should be eaten hot, and the ones fresh out of the pot are the most delicious! I originally thought that frozen chestnuts would be very hard and not sweet, but I didn’t expect that the chestnuts were surprisingly soft and waxy, with a refreshing and sweet taste. After eating, it still tasted sweet in my mouth~

After eating one, I still want to come back again. One pill, can’t stop at all! It's a pity that it is still a seasonal product... 嘤嘤嘤...

Fish jelly

When the weather starts to get colder, it is the best time to make braised fish. The soup will turn into a jelly-like solid state at low temperatures, which is called fish jelly. Although fish jelly can be regarded as a kind of leftover dish, because there were no refrigerators in the past, it could only be eaten in winter. Nowadays, not many people still have soup after eating the fish.

Fish jelly is usually braised in braised fish. There is no fish meat, only fish soaked. After cooling, it is cut into pieces. It has the plumpness of the fish and the aroma of braised fish. It is extremely fresh and has no fishy smell after cooling. The taste is great. Very delicate.

Candied haws on a stick

Nowadays, candied haws on a stick is no longer limited to the season, but eating candied haws on a stick in winter is really unique!

Candied haws are not limited to hawthorn. There are now so many varieties that you can’t even imagine.

The sub-zero temperatures in winter harden the icing on the candied haws. If you eat it in one big bite, the crispy icing and fresh fruit are perfectly blended together, with the aroma of sesame mixed in the middle...

Cold cake

Cold cake is a traditional snack in Yibin, Sichuan. It is delicious, fragrant and soft, refreshing and delicious to eat. It also has the effects of detoxifying and draining pus, diuresis and swelling, clearing away heat and dampness, strengthening the spleen and stopping diarrhea.

Baishui Sheep’s Head

Baishui Sheep’s Head is a famous dish in Beijing. As the saying goes, “It’s the cold wind in Yanjing in October, and the sheep’s head is on the market with endless flavor and salt. The flowers are scattered like snow, crisp and not greasy, and the taste is delicious. ”

Use two or three-year-old goat heads from Inner Mongolia. The goat heads need to be soaked in water for two hours to whiten the goat’s face and then clean the goat’s mouth. Break it open and put it into your mouth with a small brush to clean it. If you cut a piece of sheep head meat, you should cut it quickly and quickly, cut it along the silk thread, as thin as paper, and sprinkle with special pepper and salt. The mutton head meat is as white as jade, crisp and sharp.