What's your favorite cold dish?

In fact, I feel that there are not many kinds of cold dishes cooked by my mother, but as long as the cold dishes are cooked, they are delicious. Here are some cold dishes that I like very much.

1. Cold preserved eggs

If preserved eggs are eaten raw, the taste may be monotonous and you will feel bored. But if you divide it into pieces and add ingredients carefully prepared by your parents, it will taste super good. Although I can't eat anything but vinegar That's probably why it's delicious, so it tastes happier.

2. Lettuce salad

In fact, my mother may not be a cold dish in the strict sense, but it tastes cold. Mother scalded lettuce with hot water to remove the raw taste. Then filter dry, add your own seasoning, stir well, and you can eat. Super simple and easy to use, and really delicious.

3. cold dried bamboo shoots

This dish is usually bought. In this way, maybe our duck neck, duck wings, duck wings and stewed lotus roots are also cold dishes, but they are all bought, not cooked at home, but they are also delicious. Fans, small mushrooms, dried bamboo shoots, bean skin, lotus root slices, everything! ! !

4. Cold mix three wires

Officially, shredded kelp, shredded green pepper and shredded red pepper are the main ingredients. But what my family doesn't have is shredded radish and kelp vermicelli, and even shredded cucumber. Just mix them according to your own preferences, as long as they are delicious.

Home-cooked cold dishes

Ingredients: 250g cucumber, 80g vermicelli, 30g carrot, 40g dried bean curd and 60g mung bean sprouts.

Ingredients: 20 grams of coriander and 40 grams of garlic cloves.

Seasoning: 20g of refined salt, 35g of aged vinegar in water tower, 20g of sugar, pepper segments or slices 15g, monosodium glutamate 10g, 6g of highland barley pepper, Donggu Yipin fresh soy sauce 10g and 5g of sesame oil.

Exercise:

Shredding cucumber and carrot as main ingredients, shredding dried bean curd, blanching and cooling, soaking vermicelli in boiling water to change knives, cleaning mung bean sprouts, blanching and cooling for later use.

Cut coriander into sections and chop garlic cloves.

Stir-fry highland barley and pepper with appropriate amount of hot salad oil.

Deep-fry pepper segments or slices with appropriate amount of hot salad oil for later use.

Put the cut main ingredients and ingredients into the pot, add all the seasonings and mix well. Delicious and refreshing, sour and sweet. The home-cooked cold dishes that can go with rice and wine are all mixed.

Cold dishes are also called cold dishes in catering! Usually the first course is served. You will find that cold dishes look good and taste delicious, but the weight is not enough! In fact, the cold dishes in the restaurant mainly play the role of filling hunger and appetizing before meals!

In the family, cold dishes usually appear as the protagonist in summer! When the weather is hot, mix two cold dishes and open two bottles of frozen beer. A meal is as simple as that!

But if you want to say which cold dish is the most popular, I personally think garlic cucumber is the most popular cold dish! In summer, cucumbers are usually taken out of the refrigerator, washed and mashed, and garlic, salt, sugar, monosodium glutamate and sesame oil are added. Simple and convenient, the key is delicious! But personally, I think it is better to add a little Chili oil!

If I had to personally cook cold meat dishes that are more popular than cucumbers, I might say it's saliva chicken and husband and wife lung slices.

I wonder what kind of cold dishes do you like? Welcome to comment and exchange!

Finally, if you think I'm right, please leave your praise! If you think it may be helpful to friends around you, welcome to collect and forward it! If you have different opinions, please leave a message in the comments section. Goodbye! Please pay attention to me for more content ~

Hello, the delicious cold dishes are, 1, Pleurotus eryngii with edamame, 2, cold okra, 3, cold shredded burdock and konjac. That's all, thanks for watching!

Let me talk about my favorite cold dish!

1, cold kelp silk. Kelp has a purifying effect, so I prefer kelp silk as the first one. In fact, cold kelp silk is really delicious.

2, cool fungus. Auricularia auricula has the functions of nourishing stomach and hematopoiesis, so I rank cool auricularia auricula in the second place.

3. Cold cucumber. Cucumber, fragrant and vinegar are really appetizing and are appetizers before meals.

4, cold bean sprouts. Sprouts are nutritious and crisp to eat, and it is also necessary to eat them with vinegar and spicy vegetables.

I will rank for the following reasons. It's not good to eat sour food. You should eat everything in moderation.

1, jealousy is beneficial, but excessive vinegar is extremely harmful to human health.

2. Vinegar is also called bitter wine. Chinese medicine believes that vinegar has the functions of removing blood stasis, astringing qi, reducing swelling, detoxifying, reducing qi and promoting digestion. A moderate amount of jealousy is good for health.

3, but it is absolutely impossible to drink vinegar as a health drink. Because drinking a lot of vinegar will not only cause noisy and pantothenic acid in the upper abdomen, but also affect the normal function of bones and muscles. That is what Chinese medicine calls "vinegar hurts tendons."

Jellyfish is a kind of seafood after mica is soaked and dehydrated with salt and alum. Jellyfish can be made into soup, but the most popular is cold salad. Jellyfish is cold and refreshing, crisp and delicious. Today, I will share with you a cucumber mixed with jellyfish. Thank you for your efforts.

Ingredients: 300g jellyfish head, 300g tender cucumber.

Ingredients: soy sauce 10g, balsamic vinegar 10g, fresh soy sauce 10g, sesame oil 2g, tender coriander 10g.

Output: 1. Cut jellyfish into large pieces with a 3 mm thick blade and soak them in cold water for 12 hours, changing water twice.

.. 2. Peel the cucumber and pat it loose, and make it into a 3 mm thick oblique blade with a blade.

3. Put the mashed garlic, soy sauce, vinegar, fresh soy sauce and sesame oil into a blender and stir evenly for later use.

.. Fourth, put the soaked jellyfish into the basin, cucumber into the basin, coriander segments, and pour them into the blender to stir evenly.

Choose some home-cooked cold dishes for you.

First of all, dried eggs with leek flavor

Ingredients: 200 grams of dried eggs (dried eggs without expansion bags)

Accessories: 75g leek, 5g spicy fresh dew.

Seasoning: 2g of monosodium glutamate, 0g of 65438+ salt.

Production process: cut the leek into pieces; Cut the dried eggs into cubes 0.5 cm square, mix the leek with seasoning and pour it on the dried eggs, then mix well. When taking out the dried eggs from the lotus leaf tray, be sure to pay attention to whether the dried eggs swell.

Second, green pepper preserved eggs

Ingredients: 2 preserved eggs (preserved eggs have no peculiar smell and full granules), 50g green pepper.

Seasoning: monosodium glutamate 5g, sesame oil 2g, light soy sauce 10g, aged vinegar 5g, ginger juice 2g and red oil 2g.

The production process: peel the preserved eggs and cut them into eight pieces, put them in a dish, string the green peppers together with a colander or iron wire and burn them on the fire until they look like tiger skin, then tear the green peppers into strips and put them in the dish, and finally mix the above seasonings into flavor juice and pour them in. When abalone dishes are cut into preserved eggs, you can dip a little vinegar in the knife so that the preserved eggs will not stick to the knife.

Third, North Sichuan bean jelly.

Ingredients: 250 grams of bean jelly or vermicelli (normal color, no hands, no smell)

Accessories: shredded cucumber 100g, sesame 5g, peanut 5g, chopped green onion 2g, pickle1g.

Seasoning: monosodium glutamate 20g, sugar 5g, Laoganma 10g, soy sauce 20g, aged vinegar 20g, pepper oil 5g, sesame oil 5g, oil pepper 30g, chicken essence 2g and red oil 20g.

Production process: cut bean jelly into strips, spread shredded cucumber on the bottom of the dish, put bean jelly on shredded cucumber, and then give it to the cold dish chef to make sauce according to the above quantitative standard of seasoning, pour it on bean jelly, and then sprinkle peanuts, sesame seeds and chopped green onion to make the abalone dish. Generally, about 30 grams of sauce can be added, and the seasoning should not be too much, so as not to be too strong and not refreshing.

A man opened a restaurant at home when he was a child, which was a "miscellaneous restaurant" specializing in cold dishes. When I was a child, I didn't eat many big dishes, and there were dozens of cold dishes instead of hundreds.

At first, there were several signature cold dishes at home, some of which were learned from abroad, and some of which were original at home. Several of them were also famous at that time, and many people came here to eat. Moreover, they also attracted a famous comedian and his family to go out of Tieling to taste them. I think it was still relatively closed at that time, but now it is estimated that it can become an online celebrity store.

There is a sesame hand-torn chicken in the mixed dish, which was a very popular innovative dish at that time. The restaurant just started pickling chicken legs with rice wine, onion ginger and thirteen spices for a day and a night, and then steaming them in a drawer. Put the steamed chicken legs in the refrigerator to cool for more than 2 hours. At this time, the chicken fiber is tight, chewy after shredding, and delicious. Add shredded jellyfish, coriander segments and shredded onion, add sesame, salt, sugar and white vinegar and mix well. Stir-fry red-skinned peanuts in hot oil and pour them into a plate while they are hot. Take another pot, burn peanut oil, add an octagonal when the oil is hot, then sprinkle with a handful of pepper particles, fry over low heat until the spices turn black, then sieve out with a colander, pour the five sesame oils into the plate while it is hot, and mix well.

Jellyfish silk and coriander in the dish are very crisp, which can adjust the dry taste. Red-skinned peanuts must be fried fresh to maintain a strong aroma. Coupled with chicken, it can produce rich aroma, which is a very rare taste experience.

The most important taste of this dish comes from the pepper oil fried at last. The amount of pepper must be sufficient, and the star anise should not be fried too much. It will be bitter after a long time. The freshly fried pepper oil produces a crisp taste, and then it is very strongly mixed with the aroma of star anise. Generally speaking, this dish is spicy but not spicy, fragrant but not greasy, and it is a creative dish with a unique northeast flavor.

In cold dishes, I like to eat cold mixed three silk, cold frozen skin (ps: frozen skin is also made by myself), cold pork ears, cold preserved eggs, cold lotus root slices, broccoli and fungus. I like to eat them and make them myself. I actually enjoyed the process.

The three lines I made are actually four lines, hahaha. There are: shredded kelp, vermicelli, shredded bean skin and shredded carrot. According to your taste and favorite seasoning, it is a refreshing cold dish.

Generally speaking, cold pig ears are made at home during the New Year, and they are usually bought off-the-shelf. Shred the pickled pig ears, and mix in red oil, sesame oil vinegar, sesame oil, onion, ginger and garlic. Does it taste good？

I like preserved eggs, too. They are easy to mix. Just add some green pepper, sesame oil, sesame oil, soy sauce and vinegar to the cut preserved eggs. I like to eat like this. Everyone has different tastes and may do it differently.

Cold broccoli is also very good, it is very simple to make, it tastes refreshing and it is also a good meal. I like to put some fried peanuts in it, which tastes better.

The temperature is still high in late summer and early autumn, so it is most appropriate to have a refreshing cold dish at this time. The cold baby dish I shared with you today is crisp, light and refreshing without adding salt directly. Friends you like can try it.

Composition:

Baby cabbage

garlic

green pepper

Red pepper

salt

Light soy sauce

vinegar

sugar

edible oil

Practice steps:

1, handling baby tableware

First, cut off the root of the cabbage, break it open and clean it. Then cut the baby cabbage into long strips, put them into the pot, add salt and grab them evenly by hand, and marinate for about 10 minutes, so that the baby cabbage can be marinated.

Step 2 prepare side dishes

Prepare garlic into powder, twist pepper into pepper rings, dry pepper into small pieces and put them on a plate for later use.

3. Condiments

Squeeze out the extra water from the pickled baby cabbage and put it in the pot again. Add soy sauce, vinegar and sugar, then put minced garlic and pepper on it, then pour hot oil on the pepper, stir well and put it on a plate. You can start.

Crispy and sour cold baby dishes are ready.

Tips:

1, there is salt when the baby dish is pickled. If it is not salty enough, you can add it according to your own taste.

2. If you like spicy food, you can add some Chili oil or a little more Chili, which is also very good.