Small cold dish recipes

There are many ways to make cold dishes, and we can learn about them in detail through the complete collection of cold dish recipes. The cold dishes we eat at home are often green vegetables that are common in the market, such as cucumbers, potatoes, etc.; soy products can also be made into cold dishes, such as green onions and tofu; and meat dishes can also be made into cold dishes, the most common ones are beef, pig ears, etc. There are many flavors of cold dishes, some are sour and some are spicy.

Mix onions

Ingredients: 1 pound of onions, 3 green and red peppers, 3 grams of soy sauce

3 qian of aged vinegar 5 qian of refined salt 3 qian of sesame oil

Preparation method: Peel the onion, wash it, cut it into slices with a straight knife, and then cut it into thick strips or small pieces; cut the chili into strips with a straight knife and put them on a plate, then mix them with salt, soy sauce, and aged vinegar, and finally add a drop of sesame oil and stir well.

Features: fresh, crispy, sour and spicy.

2. Mixed cabbage

Ingredients: 1.5 kg of cabbage, 50 cents of soy sauce, 50 cents of sesame oil, 10 cents of sugar, 20 cents of salt

Preparation method: Peel the outer layer of the cabbage, wash it, and cut it into pieces one inch long and half an inch wide with a straight knife. Put it into boiling water and cook for two or three minutes, do not overcook, drain the water and place it in a bowl. Add soy sauce, sesame oil, sugar and salt and mix well. In addition, you can also add dried shrimp, dried tofu, green and red pepper shreds, and mix with vinegar to make sweet and sour cabbage.

Features: sweet, salty, fragrant and crispy, a good side dish for wine.

3. Mixed mung bean sprouts

Ingredients: 2 jin of mung bean sprouts, 2 liang of cucumber, 5 qian of refined salt, 2 qian of shredded green onion, 2 qian of shredded ginger

50g of vinegar and 10g of sesame oil

Preparation method: Pick out impurities from mung bean sprouts, wash them, blanch them in boiling water (be careful not to overcook them until soft), remove them and drain the water; wash the cucumber, cut it into slices with a straight knife, then cut it into thin strips, sprinkle with fine salt, add shredded green onion and ginger, mix well, and finally pour vinegar and sesame oil on it and serve. If you add softened tofu shreds and vermicelli, you will get green bean sprouts mixed with three shreds.

Features:

Fresh, delicious and nutritious.

4. Cucumber and Shrimp Chips

Ingredients: 2 pairs of shrimps, 1 cucumber, 2 green garlic sprouts, 3 green vegetable leaves, 50 cents of soy sauce

1 qian of sesame oil 2 qian of vinegar 2 qian of water-soaked black fungus

Preparation method: Peel the prawns, cook them in boiling water, take them out and let them cool; wash the cucumber and cut it into semicircular slices with a straight knife; pick and wash the green garlic sprouts and green vegetable leaves, cut them into sections with a straight knife, and put them all on the table for later use. At this time, push the cold shrimp and cut it into slices. Then serve and season. The order of plating is: first lay the green vegetable leaves on the bottom, then arrange the shrimp chips into patterns (optional), put the cucumber slices and green garlic sprouts on the top, sprinkle with water fungus, pour in soy sauce, sesame oil, and aged vinegar.

Features: bright and beautiful, fresh and delicious.

5. Beans with sesame sauce

Ingredients: 50g fresh beans, 20g sesame paste, 50g refined salt

10 grains of MSG 50g of Sichuan pepper oil 30g of ground ginger

Preparation method: Remove the tendons of the beans, break them, wash them, blanch them in boiling water, then soak them in cold water, remove them from the water, and place them in a mixing plate. Then mix sesame paste with cold boiled water to make a paste, heat the pepper oil, add salt, MSG and minced ginger, pour it on the beans, mix well and serve.

Features: Emerald green in color, delicious and fragrant.

6. Shredded pork with rice noodles

Ingredients: 3 taels of pork (lean), 2 sheets of mung bean vermicelli, 5 cents of cooking oil, 3 cents of soy sauce, 5 cents of sesame oil, 2 cents of vinegar, 5 cents of mustard, 1 cent of salt water

50g sesame paste 10 grains of MSG

Preparation method: First wash the pork, slice it into slices and then cut it into thin strips; after the rice noodle skin is soaked until soft, cut it into strips with a straight knife, put it into a boiling water pot, take it out and put it into cold water, drain the water, put it into a plate, and stir it with chopsticks. Place the wok on high heat, pour in oil and heat it, then add the shredded meat into the wok and stir-fry, add a teaspoon of soy sauce, and when the color of the meat changes, serve it on the vermicelli. Pour the juice made of vinegar, sesame oil, mustard, salt water and MSG, and it is best to drizzle it with sesame paste.

Features: Fragrant and refreshing taste, a great accompaniment to wine and food.

7. Mixed leeks

raw material:

2 pounds of fresh chives 50 cents of salt 10 peppercorns

Preparation method: Pick and wash the leeks, cut them into inch-long pieces with a straight knife, mix them with salt and pepper, put them in a bowl, cover it, and marinate for two or three days before eating.

Features: Economical and affordable, best eaten with rice.