Cold cuts recipes

There are many kinds of cold dishes in our country. Although we don’t usually eat many kinds of cold dishes at home, these cold dishes are one of the indispensable dishes on the dinner table when we entertain elders, teachers, classmates and friends. Today I will introduce to you two simple methods of making cold dishes. A platter of crispy sausages, unique-flavored preserved eggs, and three-layer meat with piles of cold meat.

Sausage with preserved egg: Ingredients: a section of garlic sausage, a preserved egg, a boiled egg, a small cucumber, lotus root, celery, bell pepper, mushrooms, etc., crushed peanuts, cooked sesame seeds, sugar, white vinegar, salt, chili oil

Method 1. Cut the cucumber in half and then slice it; dice the lotus root, slice the celery diagonally, cut the green pepper into small pieces, and slice the mushrooms. 2. Pour water into a pot and bring to a boil, then add a teaspoon of salt; pour drinking water into another container and add ice cubes. 3. Except for the cucumber slices, blanch the other vegetables and quickly soak them in ice water. 4. Cut the preserved egg in half, and then cut each half into four petals. Place half of it on a plate as the fish body and the other half as the fish tail. Use garlic slices as the fish eyes. 5. Use a pointed knife to cut rectangular teeth around the middle of the egg, going deep into the center of the egg to divide it into two lotus flowers. 6. Take out the vegetables soaked in ice water, drain them and add all the seasonings. 7. Slice the intestines and shape them according to the picture.

Pork belly: Ingredients: one pork belly, 5 pieces of garlic, 2 spoons of brown sugar, a little soy sauce, one chili, 2 small tomatoes, 5 green beans. Method: 1. Deep fry the pork belly in 170 degree oil for 3 minutes. Remove from the heat and fry the garlic until golden brown. 2. Pour the sauce from step 2 into the pot, add the fried pork belly and chili peppers and simmer the pork belly for 4 minutes on each side, then remove from the pot. 3. After cooling, cut into plates and garnish with cherry tomatoes.

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