13 brand flavor cold dishes. What are you waiting for when you like cold dishes? Summer is the season for eating cold dishes, so start quickly.
13 signature cold dishes
Pig tail with sauce
Ingredients: 500g pigtail.
Seasoning: 5g for ingredient a (double roasted sauce, spareribs sauce, peanut butter, 10g for seafood sauce, 10g for sesame paste, 1kg for high soup, 15g for sugar); 2G for ingredient B (octagonal, Xiangye, and jiangpian), 5g for salad oil.
Practice:
1. Change the pigtail into a round section, flush the water until there is no blood and then remove it.
2. Add oil into the clean pot, add material a, add high soup and boil it, add material B, then mix in the sugar color stir fried with white sugar according to the color, then change the small fire pot until the pig tail is fully cooked and juiced, and then take out and cool it and put it on a plate.
Flavored hand shredded beef
Ingredients: 500g beef tendon.
Seasonings: 50g spareribs sauce, 100g barbecue sauce, 30g chicken rice Laozuo, 15g thirteen spices, 30g cumin powder, 10g monosodium glutamate, 10g chicken essence, a little sugar.
Practice:
1. Marinate the beef tendon with vegetable spices and pepper for 12 hours, then water it, slice it and steam it with yellow wine, onion and ginger for 20 minutes.
2. Put a little salad oil in the pot, add the above seasoning and stir well. Bake in the oven at 180 ℃ and 200 ℃ for 25 minutes.
Iced plum and vinegar peanuts
Ingredients: 500g peanut, 5g cilantro, 6G garlic.
Seasoning: 200g old vinegar peanut juice, 1kg salad oil (about 60g).
Practice:
Heat the pan with salad oil, fry the peanuts, add the vinegar and peanut juice, sprinkle with coriander and garlic and mix well.
Old vinegar peanut juice:
Mix 1kg sugar, 500g ice plum jam, 500g Jiale fresh dew, 250g Meiji soy sauce, 150g vinegar and 50g Anji sauce.
Mixed longdou with XO Sauce
Ingredients: 150g longdou.
Seasoning: XO sauce, scallion oil, vitamine, sesame oil.
Practice:
1. Wash Longping, cut into diamond sections, blanch and cool.
2. Add scallion oil, vitamine and sesame oil to longdou and mix well.
3. Fold the mixed longdou into three layers and put it on the table with XO sauce.
Kobe cowhide
Ingredients: 500g fresh beef louver.
Seasoning: ingredient a (100g for chili king and pepper, 5g for fragrant leaves, star anise, cardamom, Amomum, rock sugar and salt, 2G for tangerine peel and 500g for high soup); ingredient B (50g for sesame paste, 30g for peanut butter, 10g for seafood sauce, 5g for Meiji flavor juice and sesame oil); ingredient C (10g for Meiji flavor juice, 8g for Meiji spicy juice, 5g for Zhenjiang vinegar, 2G for monosodium glutamate powder and white granulated sugar).
Practice:
1. Wash the fresh beef blinds and blanch them in boiling water.
2. Put the beef blinds in the pressure cooker, put the a material on the fire, press for 15 minutes, and then take out to cool.
3. Mix ingredients B and C into a bowl of juice respectively.
4. Put the cooked beef blinds on the table together with the juice.
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Refreshing features
Ingredients: 200g cucumber, 5g garlic, 12g ginger, 16g dried pepper, 16g garlic powder, 6G dried pepper.
Seasoning: 3 g salt, 15 g Sugar, 15 g Baoning vinegar, 15 g soy sauce, 10 g chili oil paste.
Practice:
1. Peel the cucumber, slice it into a hob, wash it with water and ice, then shape it.
2. Stir up the dried pepper, dried pepper and garlic powder, and add the hot oil for standby.
3. Mix the remaining seasonings, mix with the mixed hot oil, and pour over the cucumber.
Gold coin
Ingredients: 1 Golden belly, 200g bullwhip, 10g ginger slices.
Seasonings: bowl juice (2 g for garlic, sesame oil and Meiji spicy juice respectively); Sichuan brine 500 g, Huadiao wine and spicy sauce 10 g each, and concentrated beef juice 5 g.
Practice:
1. Wash the bullwhip, marinate the ginger slices and Huadiao wine for 30 minutes.
2. Marinate the pork tripe with Sichuan style brine and remove. Marinate with spicy sauce and concentrated beef juice.
3. Press the marinated Bullwhip in a pressure cooker for 40 minutes until it is cooked and rotten.
4. Roll up the golden tripe with the bullwhip, wrap it with the plastic wrap, put it in the refrigerator and freeze it for a little while, then take it out (about 20 minutes), cut it into thin slices, then put it on the plate, and put it on the table with the bowl juice.
Sichuan brine:
Add 50g chili king, 20g prickly ash, 1g aniseed, cinnamon, Xiangye, cardamom, Angelica dahurica, Amomum, 5g concentrated beef juice, 2G monosodium glutamate, mix and boil.
Tips:
The bullwhip should be pressed until it is ripe and rotten, otherwise, it will taste stiff after cooling.
Tasty saucer
Ingredients: radish, kale, red and green pepper, Douchi.
Seasonings: steamed fish and soy sauce, soy sauce, vinegar, sesame oil, salt, monosodium glutamate, white vinegar.
Practice:
1. Wash the radish and cut it into chrysanthemum knife shape. Add salt, monosodium glutamate and white vinegar and mix them into a container.
2. Peel and shred kale, add in soy sauce, vinegar and sesame oil, mix well and put into container.
3. Slice the red and green peppers, stir fry them in soy sauce and steamed fish soy sauce, then cool them and put them into a container.
Golden orange deer jelly
Ingredients: 150g of tendon flesh of breeding deer and 30g of orange peel of hollowed out pulp.
Seasoning: 350g frozen pig skin juice, 1kg ordinary red brine, 3 G delicious sauce and 3 G Donggu delicious soy sauce.
Practice:
1. Wash the deer tendon meat, put it into the red brine water, boil it in high heat, change the low heat brine until the meat is soft and rotten, remove it and cut into small pieces.
2. Put the frozen juice into the pot, put in Meiji fresh sauce and Donggu first-class soy sauce to taste, put in the tendon diced meat and mix well, put it into the orange peel out of the pot, refrigerate in the refrigerator for 2 hours, take it out and cut it into pieces, and then put it into the plate.
Flavor pig hand
Raw material: a high quality frozen pig hand.
Seasoning: 10g Donggu soy sauce, 5g raw soy sauce, 5g Meiji fresh soy sauce, 10g sugar, and some scallion oil. ,
Practice:
1. Put white wine in pig's hands, boil with scallion and ginger for 30 minutes, cool with water, put cucumber on the bottom of the plate after bone and knife removal.
2. Mix the above condiments and pour them on the pig's hands.
Previous page 123 next page 13 brand flavor cold dishes, like cold dishes what are you waiting for, summer is the season to eat cold dishes yo, so move quickly to start.
Mixed vegetable heart with broad bean and scallion oil
Raw materials: fresh broad bean and vegetable heart.
Seasoning: salt, onion oil, sesame oil, monosodium glutamate.
Practice:
1. Blanch the fresh broad bean and the cut cabbage separately, then rinse them for use.
2. Add onion oil, sesame oil, salt and monosodium glutamate into broad bean and small vegetable hearts, and then mix them into a plate.
Mixed abalone
Ingredients: Dalian abalone, purple cabbage, cucumber.
Seasoning: onion oil, delicious sauce.
Practice:
1. Wash the abalone, blanch and cool it, cut the cucumber into shreds.
2. Make small abalone slices into slices, add cucumber shreds, scallion oil and meijixian, mix them into a dish, and use purple cabbage as the base.
Green balsam pear roll
Ingredients: 1 balsam pear, 200g yak meat with skin.
Seasoning: 600g for brine, 600g for fish glue powder, 2G for sesame oil and 2G for salt
Practice:
1. Cut off the balsam pear's head and empty it. Blanch it in the boiling water with salt until it breaks.
2. Wash the yak meat with blood water, change the knife to Ding, blanch it, add brine to the yak meat until it is cooked thoroughly, and add fish glue powder.
3. After the gelatinous powder is completely boiled, pour it into the cold melon, and put it upright in the refrigerator.
4. After the yak meat is coagulated and fixed, take out the slice, brush sesame oil, and install the plate.
Brine:
Add 1g of star anise, cinnamon, coriander leaf, coriander stem and garlic, 2G of Amomum, citronella, Nanjiang, fish sauce, Meiji fresh juice, steamed fish drum oil and 5g of salt, mix and boil.