3 small cold dishes to go with wine, refreshing and appetizing, not greasy, served on the table in 3 minutes, with "universal cold sauce"

Hello everyone, I am A Fei, and Chinese New Year is coming again in a blink of an eye. The New Year's Eve dinner table should not only satisfy the craving for big fish and meat, but also have a few appetizing and eye-catching cold side dishes.

In the past two days, friends often send me private messages: Ah Fei, how do you mix your all-purpose cold sauce? I want to make a cold dish at home to relieve fatigue and appetize, but I always feel that the taste is a bit bland.

Today, let’s first talk about how to prepare this all-purpose cold sauce? As long as the sauce is mixed, let alone the cold dishes, it will taste delicious even if you dip a steamed bun into the sauce.

1. When making cold sauce, our appetizing garlic granules are indispensable. Peel more garlic and chop it into minced garlic.

Cut a few millet peppers into small pieces for easier flavoring. If you like spicy food, just cut a few more. Cut two shallots and some fresh coriander segments.

2. Let’s prepare a small basin, put 4 tablespoons of chili powder, 2 tablespoons of white sesame seeds, and 1 tablespoon of pepper. Pour in the minced garlic and stir with a spoon until evenly mixed.

My little spoon is for normal household use, not big.

3. Heat the oil

Heat the oil in the pot until it is 70% hot. When you see green smoke coming out of the oil, turn off the heat and start the pot. Pour the hot oil into the basin. With a "stab" sound, the fragrance went straight to my forehead, it was so fragrant.

Kairu seasoning: add 5 grams of salt, 20 grams of light soy sauce, and 10 grams of mature vinegar, stir evenly, dissolve the salt, then add the spicy millet, chopped green onion, and coriander to the plate, stir, and it will be spicy. The appetizing cold sauce is ready.

This is a common household method. It can be collected and used in home-cooked salads.

Let me share with you some delicious cold dishes, which can be eaten with wine or rice. It only takes 2 minutes to make one. It is so simple.

1. I just bought the tofu skin from the supermarket. Cut the tofu skin into pieces, roll it into a piece of shredded tofu, cut it into fine pieces, and mix it in to add flavor.

Nowadays, people look at their mobile phones every day, and their eyes are generally dry. Let’s cut some carrots and eat more carrots to improve eyesight and nourish the liver.

Cut the carrots into thin strips. Carrots can match the color and are rich in nutrients.

2. Then wash the cut tofu skin and carrot shreds with water and blanch them.

Add a little alkaline noodles when boiling water. The tofu skin cooked in light alkaline water will be softer and more tender.

After the pot is boiled, pour in the tofu skin, blanch it quickly to remove the beany smell, take it out quickly after boiling, and cool it quickly.

The skin of the provincial tofu is sticky, and it tastes soft and stringy.

Continue to boil the water in the pot, pour the shredded carrots in and blanch them too, until the shredded carrots are broken and slightly soft, take them out, and put them in cold water until they become crispy.

Put the blanched carrots and tofu shreds in a basin, pour in the cold sauce we prepared, and mix with chopsticks. After mixing, you can sprinkle some coriander on top.

Once all these are boiled and mixed, a plate of appetizing and greasy cold dishes is ready to serve. This is an economical and affordable dish to go with wine.

We use a few more ingredients for this dish and try to make it so that it can impress family and friends and make them want to grab a few chopsticks to try it.

1. First take two small basins and soak the dried yuba and dried fungus respectively. Whether you are soaking the yuba or the fungus, it is best to use cold water. Remember not to soak in hot water, let alone because If you are in a hurry to eat, put it in a pot and cook it.

When soaked or boiled in hot water, it is easy to find that the outer skin has been soaked and the inside is still hard. You can soak it in advance when eating.

It takes about an hour to soak.

2. Cut some shredded carrots. Many cold dishes use shredded carrots. They are beautiful, delicious, nutritious, and can match the color.

Cut half of the green pepper into shreds, cut the soaked yuba into sections, remove the roots of the fungus, clean them, and cut into larger pieces.

3. Fry a handful of peanuts

Put the peanuts in a cold pot with cold oil. The fire for frying the peanuts should not be too high. Put some oil in the pot and fry slowly over low heat. The peanuts should be fried slowly. Keep turning. When the skin of the peanuts is about to burst, turn off the heat. Do not fry the peanuts until they are very ripe. If they are cooked in the pot, they will become old as soon as they cool down.

4. Blanch the water

Boil water in a pot, put the yuba into the warm water, and pour some cooking wine into the pot to reduce the beany smell of the yuba. Wait until the water is close to boiling, add carrots, fungus, and finally green pepper shreds.

The shredded green peppers are very ripe. Put them in boiling water and then remove them to control the water. It's cold now, so it's best to rinse it with warm water to avoid softening it.

Pour the dry yuba and other ingredients into a basin, mix with our all-purpose cold sauce, mix well and then pour in the fried peanuts. This big plate will be crispy and delicious. Appetizing.

1. Wash the dried incense you bought and cut it into thin strips. If it is too thick, it will not be easy to taste.

Wash a handful of coriander and cut it into a few random cuts. The coriander adds color and flavor. The main reason is that there are too many corianders grown at home and there is not enough to eat.

Cut some red pepper shreds for color matching.

2. Boil some water in a pot. After the water boils, blanch the dried fragrant sticks, take them out and rinse them with cold water.

In fact, this dried tofu can be eaten without blanching it. It is bought from outside. It is more secure to eat after blanching it.

Put the dried coriander and coriander in a basin, pour our All-Purpose Cold Sauce into it, mix it, and it will be delicious.

Universal cold sauce: put 4 spoons of chili powder, 2 spoons of white sesame seeds, 1 spoon of pepper, add minced garlic, heat the oil in the pot until it is 70% hot, turn the heat Pour the oil into the basin.

Kairu seasoning: add 5 grams of salt, 20 grams of light soy sauce, and 10 grams of mature vinegar, stir evenly, dissolve the salt, then pour the spicy millet, chopped green onion, and coriander into the plate, stir it up, and it will be spicy. The appetizing cold sauce is ready.

Not only can these dishes be served cold, but also chrysanthemum, shepherd's purse, beef, pig ears, shredded lettuce, bean sprouts, parsley, everything is delicious.

During the holidays, entertain friends, have a drink, and make appetizers before the meal. Serving them on the table is guaranteed to be more popular than the big fish and meat.

As long as you learn how to make this all-purpose cold sauce, you can mix whatever vegetables you want with it. It will taste better and be more affordable at home than in a restaurant.