The weather is gradually getting hotter. Facing the stir-fried dishes on the table, I no longer have any appetite. I urgently need some appetizers and cold dishes to regain my appetite. The recipe is simple, with both meat and vegetable options, there is always one that suits you.
1. Vegan cold dishes
It’s too hot in summer, so everyone likes to eat cold appetizers, which are perfect for summer!
Recommended recipe 1: Cold shredded kelp
Ingredients: kelp, scallions, coriander, red pepper, garlic, dried chili
1. Clean the kelp, cut into thin strips and put into a basin, cut the cilantro into sections, cut the green onion and white red pepper into shreds , cut the garlic into minced garlic.
2. Boil water in a pot and pour in the kelp shreds to blanch. Boil for two minutes, take out and put in cold water to cool. Then drain the water and put it in a basin.
3. Add coriander, shredded green onions and minced garlic. Pour a small amount of oil into the pot, heat slightly, add some Sichuan peppercorns and fry until fragrant, then remove and turn off the heat. Add dried chili shreds and heat for a few seconds. Pour over the minced garlic. Then add salt, chicken essence, sugar, light soy sauce, mature vinegar, and sesame oil. Stir evenly. Plate and serve.
Recommended recipe 2: Cold lotus root
Ingredients: lotus root, white vinegar, sugar, ginger, shallot, millet pepper, garlic, white sesame, millet pepper
1. Prepare a section of lotus root, peel off the skin, and cut into even thin slices. Put it into a basin of clean water and wash it, then add white vinegar and soak it for 20 minutes so that the lotus root slices will be crispy and not black.
2. Boil water in a pot, pour in lotus root slices, blanch over high heat for two minutes. Take out the water and rinse it in cold water to dry it. Add two spoons of white vinegar and one spoon of sugar to the lotus root slices while it is hot. Stir evenly and let it cool naturally. This is also the reason why the lotus root is crisp, tender and refreshing without turning black. Tips.
3. Cut some minced ginger, cut millet and pepper into rings, smash some garlic and put it into a bowl. Add a little chopped green onion and a spoonful of white sesame seeds. Then pour hot oil on it to bring out the fragrance. Add a spoonful of salt, monosodium glutamate and oyster sauce. , two spoons of chili oil , boil a little while cool, stir evenly, then pour the juice into the lotus root slices, stir evenly, then put it on a plate and serve.
Recommended recipe 3: Cucumber salad
Ingredients: cucumber, fungus , yuba, millet pepper, garlic, chives, white sesame seeds, coriander, cooked peanuts
1. Prepare a handful of fungus and yuba to soak in advance, rinse the cucumber Clean, then use a knife to smash the cucumbers one by one, then cut them into oblique sections and put them in a large basin. Then add two spoons of sugar, stir evenly, and marinate for 20 minutes.
2. Chop an appropriate amount of green onion, cut four millet peppers into rings, mince a few cloves of garlic, put it into a bowl, add a spoonful of chili powder and white sesame seeds, and then pour hot oil over it to bring out the aroma. Add another spoonful of salt, light soy sauce, balsamic vinegar, oyster sauce, and chicken essence, stir evenly, and the cold salad sauce is ready.
3. Boil the water in the pot, add a spoonful of salt, blanch the fungus for two or three minutes, then add the yuba and blanch it for two minutes. After boiling again, remove the water and rinse with water. The cucumber has been pickled. , squeeze out the water a little with your hands, put it into a large basin, then add the fungus, yuba, coriander, fried peanuts, and the sauce, stir well and mix well, and it is ready.
Recommended recipe 4: Peanuts soaked in vinegar
Ingredients: peanuts, red pepper, star anise, bay leaves, garlic, millet pepper, coriander
1. Add peanuts to a bowl, pour in warm water of about 80 degrees, and soak for two hours . Put a handful of red peppercorns, three star anise, and two bay leaves into a bowl, clean them, put them into a pot and stir-fry until the surface is slightly charred, then add half a spoonful of water and bring to a boil over high heat to release the aroma. Strain out the residue and set aside the water in the pot to cool and set aside.
2. Cut garlic into thick slices, cut a handful of spicy millet into rings, and cut a few coriander sticks into segments. Soak the peanuts well, wash them, take them out, and then pour them into ice water. Put the water into a bowl, then add an appropriate amount of balsamic vinegar, light soy sauce, soy sauce, sesame oil, sugar, oyster sauce, and finally add garlic slices and chili peppers. Stir the coriander segments evenly, or put them in the refrigerator for two hours to make them taste better.
The weather is gradually getting hotter. Facing the stir-fried dishes on the table, I no longer have any appetite. I urgently need some appetizers and cold dishes to regain my appetite. The recipe is simple, with both meat and vegetable options, there is always one that suits you.
1. Vegan cold dishes
It’s too hot in summer, so everyone likes to eat cold appetizers, which are perfect for summer!
Recommended recipe 1: Cold shredded kelp
Ingredients: kelp, scallions, coriander, red pepper, garlic, dried chili
1. Clean the kelp, cut into thin strips and put into a basin, cut the cilantro into sections, cut the green onion and white red pepper into shreds , cut the garlic into minced garlic.
2. Boil water in a pot and pour in the kelp shreds to blanch. Boil for two minutes, take out and put in cold water to cool. Then drain the water and put it in a basin.
3. Add coriander, shredded green onions and minced garlic. Pour a small amount of oil into the pot, heat slightly, add some Sichuan peppercorns and fry until fragrant, then remove and turn off the heat. Add dried chili shreds and heat for a few seconds. Pour over the minced garlic. Then add salt, chicken essence, sugar, light soy sauce, mature vinegar, and sesame oil. Stir evenly. Plate and serve.
Recommended recipe 2: Cold lotus root
Ingredients: lotus root, white vinegar, sugar, ginger, shallot, millet pepper, garlic, white sesame, millet pepper
1. Prepare a section of lotus root, peel off the skin, and cut into even thin slices. Put it into a basin of clean water and wash it, then add white vinegar and soak it for 20 minutes so that the lotus root slices will be crispy and not black.
2. Boil water in a pot, pour in lotus root slices, blanch over high heat for two minutes. Take out the water and rinse it in cold water to dry it. Add two spoons of white vinegar and one spoon of sugar to the lotus root slices while it is hot. Stir evenly and let it cool naturally. This is also the reason why the lotus root is crisp, tender and refreshing without turning black. Tips.
3. Cut some minced ginger, cut millet and pepper into rings, smash some garlic and put it into a bowl. Add a little chopped green onion and a spoonful of white sesame seeds. Then pour hot oil on it to bring out the fragrance. Add a spoonful of salt, monosodium glutamate and oyster sauce. , two spoons of chili oil , boil a little while cool, stir evenly, then pour the juice into the lotus root slices, stir evenly, then put it on a plate and serve.
Recommended recipe 3: Cucumber salad
Ingredients: cucumber, fungus , yuba, millet pepper, garlic, chives, white sesame seeds, coriander, cooked peanuts
1. Prepare a handful of fungus and yuba to soak in advance, rinse the cucumber Clean, then use a knife to smash the cucumbers one by one, then cut them into oblique sections and put them in a large basin. Then add two spoons of sugar, stir evenly, and marinate for 20 minutes.
2. Chop an appropriate amount of green onion, cut four millet peppers into rings, mince a few cloves of garlic, put it into a bowl, add a spoonful of chili powder and white sesame seeds, and then pour hot oil over it to bring out the aroma. Add another spoonful of salt, light soy sauce, balsamic vinegar, oyster sauce, and chicken essence, stir evenly, and the cold salad sauce is ready.
3. Boil the water in the pot, add a spoonful of salt, blanch the fungus for two or three minutes, then add the yuba and blanch it for two minutes. After boiling again, remove the water and rinse with water. The cucumber has been pickled. , squeeze out the water a little with your hands, put it into a large basin, then add the fungus, yuba, coriander, fried peanuts, and the sauce, stir well and mix well, and it is ready.
Recommended recipe 4: Peanuts soaked in vinegar
Ingredients: peanuts, red pepper, star anise, bay leaves, garlic, millet pepper, coriander
1. Add peanuts to a bowl, pour in warm water of about 80 degrees, and soak for two hours . Put a handful of red peppercorns, three star anise, and two bay leaves into a bowl, clean them, put them into a pot and stir-fry until the surface is slightly charred, then add half a spoonful of water and bring to a boil over high heat to release the aroma. Strain out the residue and set aside the water in the pot to cool and set aside.
2. Cut garlic into thick slices, cut a handful of spicy millet into rings, and cut a few coriander sticks into segments. Soak the peanuts well, wash them, take them out, and then pour them into ice water. Put the water into a bowl, then add an appropriate amount of balsamic vinegar, light soy sauce, soy sauce, sesame oil, sugar, oyster sauce, and finally add garlic slices and chili peppers. Stir the coriander segments evenly, or put them in the refrigerator for two hours to make them taste better.
Recommended recipe 5: Dried fragrant mixed with coriander
Ingredients: Dried fragrant , coriander, red pepper, garlic, white sugar
1, wash the dried fragrant and cut into strips. Chop a handful of coriander, cut half a red pepper into thin strips, flatten a handful of garlic and chop it into fine pieces. Put the minced garlic in a basin, add salt, sugar, aged vinegar, sesame seeds Sesame oil, chili oil, stir the seasonings evenly.
2. Then pour in the dried coriander and stir evenly. Finally, add the coriander and red pepper shreds, stir evenly again and serve on a plate.
2. No pleasure without meat
Who said that cold dishes are all vegetarian? It's delicious whether eaten hot or cold, appetizing and good for drinking.
Recommended recipe 1: Lemon shredded chicken
Ingredients: chicken breast, chives, ginger, pepper, spicy millet, garlic, lemon, coriander
1. Tear off the excess fat on the chicken breast, clean it, put it into the pot with cold water, and add an appropriate amount Bring the onion, ginger, cooking wine, and peppercorns to a boil over high heat first. After the water boils, skim off the excess foam and continue to cook over low heat for 20 minutes. Be sure to cook over low heat so that the chicken breast does not dry out.
2. Prepare the sauce and chop some ginger and garlic into fine pieces. Chop the shallot into thin slices, cut the millet into rings, cut the coriander into small pieces, cut a lemon into thin slices, remove the lemon seeds, put the onion, ginger and garlic into a bowl, add boiling hot oil to stimulate the aroma. Add an appropriate amount of salt, sugar, monosodium glutamate, pepper powder, light soy sauce, balsamic vinegar, sesame oil, and pepper oil, bring to a boil and dilute the sauce, and stir evenly.
3. Take out the cooked chicken breast and let it cool, tear it into small strips, pour in the prepared sauce, add some chili oil, coriander, millet chili, lemon, stir evenly, and it's ready.
Recommended recipe 2: Cold pig ears
Ingredients : Pig ears , coriander, ginger, shallot, garlic, millet pepper, cinnamon, dried chili, king orange, pepper, cinnamon, star anise
1, first clean the pig ears , then put the pig ears into the pot under cold water, add ginger slices, green onions and cooking wine. After the water boils, take out the pig ears.
2. Then prepare a casserole, put the pig ears into the casserole, add an appropriate amount of salt, soy sauce, ginger, green onions, spices: dried cinnamon king pepper orange peppercorns cinnamon anise , finally pour in an appropriate amount of water and cover the pot. Cover and cook over medium heat for 40 minutes.
3. Boil the pig ears and let cool, then cut them into thin slices, add appropriate amount of salt, minced garlic, millet pepper, chili oil, light soy sauce, mature vinegar and sesame oil, add some coriander and chopped green onion, stir well with chopsticks and it is ready.
Recommended recipe 3: Cold lean meat
Ingredients: lean meat, chives, garlic, coriander, millet pepper
1. Choose lean meat from the hind legs that has elasticity and a better taste. Cut the lean meat into thinner slices, then use a rolling pin to pound the lean meat into thin slices and put them into a bowl.
2. Cold Sauce: Cut millet pepper into rings, mince garlic, and cut chives into chopped green onions. Put them all in a bowl. Add white sesame seeds, sugar, sesame oil, light soy sauce, balsamic vinegar, oyster sauce, pepper, and salt, then pour in hot oil. Mix well.
3. Add some salt to the cut lean meat, add a spoonful of cornstarch and mix it until it becomes sticky, add some pepper, a spoonful of dark soy sauce and mix it evenly so that every piece of meat is covered with the sauce and marinate. One hour.
4. Cut the coriander into small pieces, boil the water in the pot, put the marinated lean meat into the pot and blanch it for 20 seconds, remove it, pour in the prepared sauce and mix evenly with your hands, and the preparation is completed.
Recommended Recipe 4: Cold Pork Heart
Ingredients: Pork Heart, Chives, Garlic, Ginger, Coriander, Millet Pepper, White Sesame
1. First, cut the pile of pig hearts in half, cut off the white fascia, and then Clean well. Pour cold water into the pot, add ginger, scallion knots, dried chili peppers, one star anise, one piece of cinnamon, two bay leaves, a little cooking wine to remove the fishy smell, and simmer for 30 minutes.
3. Sauce: Add minced ginger, minced garlic, millet and pepper segments, pour hot oil, then add two spoons of chili oil, light soy sauce, a spoonful of pepper oil, a little salt, chicken essence, and half a spoon of balsamic vinegar. Stir evenly. Soul Sauce The
4 is ready. Cut the cooled pig heart into thin slices and put it into a large bowl. Add the coriander and white sesame seeds. Stir the prepared sauce evenly and you are done.
3. Nutritious eggs
Eggs, quail eggs, preserved eggs and other eggs are also very delicious when made into cold dishes, and can be eaten with rice or wine.
Recommended recipe 1: Cold preserved eggs
Ingredients: preserved eggs, cucumbers, millet peppers, garlic, shallots, white sesame seeds
1. Put the preserved eggs in a pot of water and boil for about 3 minutes. Once cooked, put it in cold water to cool down. Prepare a little more minced garlic, shred millet pepper, and chop some green onion.
2. After the preserved eggs are cool, peel off the shell and clean them. Rub a little vegetable oil on the knife. The preserved eggs will not stick to the knife easily. Divide the preserved eggs into four parts, cut them and place them on a plate. Cut a few cucumber slices, roll them up and put them on the plate. Place in the middle of the plate.
3. Heat the oil in a pan. When the oil is 50% hot, add the garlic, chili pepper, and green onion. Put it into a bowl. Add light soy sauce, vinegar, salt, white sugar, chicken essence, a little sesame oil, chili oil, chopped green onion, and white sesame seeds. Stir evenly. Mix evenly. Pour it on top of the preserved eggs, and a simple and delicious cold preserved egg is ready.
Recommended recipe 2: Cold eggs
Ingredients: eggs, garlic, shallots, ginger
1. Prepare two hard-boiled eggs, peel them, change the knife, cut them into quarters, cut some green onion, ginger and garlic into the bowl, and add some soy sauce. Bring some vinegar, drizzle some sesame oil, add a little salt, and stir evenly.
2. Place the cut eggs on the plate, and finally pour the sauce in. The cold eggs are ready.
Recommended recipe 3: Cold quail eggs
Ingredients: quail eggs, green and red peppers, celery, garlic
1. First clean the quail eggs, put them in a pot with cold water, add a little white vinegar, and cook over medium heat for five to six minutes.
2. Cut the green and red pepper into rings, dice a few celery, smash a few garlic and mince it, put it into a bowl, then add an appropriate amount of light soy sauce, mature vinegar, sugar, salt, chicken essence, and peppercorns. oil, sesame oil, and stir well.
3. Then use a spoon to gently crack the quail eggs to break the eggshells. It will be easier to peel off the eggshells. Then boil them for another minute, remove them from the water, put them in cold water to cool, and peel off the eggshells. After peeling them all, cut the quail eggs with a flower knife. Pour in the prepared sauce, stir evenly, and soak for an hour before eating.
Hello everyone, I am #秋子foodDiary#. I share home-cooked food recipes with you every day. Thank you for your attention and likes. You are welcome to leave a comment below!
3. Nutritious eggs
Eggs, quail eggs, preserved eggs and other eggs are also very delicious when made into cold dishes, and can be eaten with rice or wine.
Recommended recipe 1: Cold preserved eggs
Ingredients: preserved eggs, cucumbers, millet peppers, garlic, shallots, white sesame seeds
1. Put the preserved eggs in a pot of water and boil for about 3 minutes. Once cooked, put it in cold water to cool down. Prepare a little more minced garlic, shred millet pepper, and chop some green onion.
2. After the preserved eggs are cool, peel off the shell and clean them. Rub a little vegetable oil on the knife. The preserved eggs will not stick to the knife easily. Divide the preserved eggs into four parts, cut them and place them on a plate. Cut a few cucumber slices, roll them up and put them on the plate. Place in the middle of the plate.
3. Heat the oil in a pan. When the oil is 50% hot, add the garlic, chili pepper, and green onion. Put it into a bowl. Add light soy sauce, vinegar, salt, white sugar, chicken essence, a little sesame oil, chili oil, chopped green onion, and white sesame seeds. Stir evenly. Mix evenly. Pour it on top of the preserved eggs, and a simple and delicious cold preserved egg is ready.
Recommended recipe 2: Cold eggs
Ingredients: eggs, garlic, shallots, ginger
1. Prepare two hard-boiled eggs, peel them, change the knife, cut them into quarters, cut some green onion, ginger and garlic into the bowl, and add some soy sauce. Bring some vinegar, drizzle some sesame oil, add a little salt, and stir evenly.
2. Place the cut eggs on the plate, and finally pour the sauce in. The cold eggs are ready.
Recommended recipe 3: Cold quail eggs
Ingredients: quail eggs, green and red peppers, celery, garlic
1. First clean the quail eggs, put them in a pot with cold water, add a little white vinegar, and cook over medium heat for five to six minutes.
2. Cut the green and red pepper into rings, dice a few celery, smash a few garlic and mince it, put it into a bowl, then add an appropriate amount of light soy sauce, mature vinegar, sugar, salt, chicken essence, and peppercorns. oil, sesame oil, and stir well.
3. Then use a spoon to gently crack the quail eggs to break the eggshells. It will be easier to peel off the eggshells. Then boil them for another minute, remove them from the water, put them in cold water to cool, and peel off the eggshells. After peeling them all, cut the quail eggs with a flower knife. Pour in the prepared sauce, stir evenly, and soak for an hour before eating.
Hello everyone, I am #秋子foodDiary#. I share home-cooked food recipes with you every day. Thank you for your attention and likes. You are welcome to leave a comment below!
