The Spring Festival is coming soon, and every household has to make a few tables every spring festival, entertain relatives and friends to get together, eat a meal and drink a little wine and talk about home. Share 10 home-cooked small cold dishes, although homely, but it can't all be big fish and big meat, right? Come to a little cold dish to eat refreshing and greasy, and simple and certainly popular, every time the dishes on the table are cold dishes to eat at the bottom, I wish everyone a good year of the ox, perfect, all the best.
The first course: anchovy cabbage
Ingredients required: 200 grams of cabbage, 10 grams of sugar, 10 grams of vinegar, 2 grams of salt, 5 grams of coriander stalks, 1 small pepper.
Production process:
1 First prepare all the ingredients, cabbage help must choose fresh do not use the time of the bar ha!
2 Cabbage leaves washed to control the moisture and then put on the board with a kitchen knife to cut off the leaf parts.
3 Then put the cabbage gang vertically and use the knife to cut off the cabbage leaves on both sides of the cabbage gang, leaving only the white vegetable gang part, and pay attention to the cabbage gang as wide and narrow as possible when cutting.
4 Cut down cabbage gang also use a knife to cut off the protruding part of the head, leaving a relatively flat part for the next good operation.
5 The preparations are done, then use the knife to cut the wire obliquely, pay attention to the bottom not to cut, and cut to two-thirds of the cabbage gang.
6 you can also cut diagonally in another direction, depending on your personal habits, which one is smooth to cut with the forehand and backhand.
7 Then put the cabbage upside down and cut into thin strips.
8 Cut cabbage strips neatly arranged.
9 with a knife everything in half.
10 The chopped anchovies are soaked in a cool white boil, and the soaked cabbage shreds will unfold the anchovies.
11 Coriander remove the leaves leaving stalks in cut sections.
12 Then use a sharp knife to make a few strokes on the pepper to become a five-pointed star.
13 Pull the cut peppers in half, and we only need to take the part with the stalk.
14 Soak the cut chili peppers in a cool white blossom, and as you soak the chili peppers, they will also turn into a small flower.
15 Take a small bowl and put 2 grams of salt first.
16 Add 10 g sugar and 10 g aged vinegar and mix well.
17 shredded cabbage has been soaked and has unfolded the tail, pretty?
18 Use a colander to remove the shredded cabbage to control the moisture.
19 Add the parsley segments.
20 Then drizzle the sweet and sour sauce on it.
21 Finally, use chopsticks to place the chili flowers on the top and serve them on the table, and then mix them to avoid soup before eating.
Tip: When cutting shredded cabbage, pay attention to the bottom not to cut, must be soaked to unfold the anchovy, because it is eaten directly, so use cool white to soak.
The second way: bitter melon annual ring dates
Ingredients required: 1 bitter melon, dried dates, honey.
1 Prepare all the ingredients: a bitter melon, a suitable amount of dried red dates, and a suitable amount of honey.
2 First wash and cut the bitter melon into segments, cut off at both ends.
3 Then use a tool to remove the bitter melon, if there is no tool, then use a small spoon.
4 Boil a pot of boiling water and put the bitter melon section into it and blanch it for a while to get out the cold water.
5 Dried dates cut vertically with a knife and then remove the kernels, paying attention to cutting only one side.
6 then roll up the pitted dried dates in pairs, the tighter the roll, the better, if every two groups are too thick to use one and a half, in short, the key is that the dates are just stuck in the bitter melon segment, if there is excess dates at the end, cut off.
7 Then slice the bitter melon segment stuffed with red dates.
8 After plating the plate, drizzle with honey can be served, you can also use sugar osmanthus flowers, the amount according to their preferences.
Tip: It is best not to be too dry with red dates, otherwise it is not good to eat the taste and it is not easy to pit. The diameter of the rolled up dates is best cut out with the hollow part of the bitter melon segment to be beautiful, and the red dates will not fall off in one clip.
The third way: fruit treasure flower type lotus tablets
Ingredients required: 1 section of lotus root, 100 grams of fruit zhen, boiling water to taste, ice water to taste.
1 First pour 100 grams of fruit powder into the cup, if you have other beverage powder at home, it is also OK, or other colors, as long as you like.
2 use just boiled water scooped on three spoons to rinse the powder, here do not add more water, as long as you feel able to soak the lotus tablets can be, too diluted liquid color effect is not very good.
3 Stir well with a spoon to melt the powder well and set aside.
4 wash and peel the lotus root and then cut into petal shapes and then slice, the specific cutting method I sent the day before yesterday please turn everyone forward to see, if you are too lazy to cut so you can directly cut the discs, but really recommend that you try this cutting method, when entertaining guests is really particularly eye-catching.
4 Wash the excess starch with water to control the dry water, then blanch them in boiling water for 2 minutes until cooked.
5 Lotus slices do not have to cook for too long for two minutes is enough, someone asked me why he cooked lotus slices turned black, I feel that I can not use an iron pot.
6 The cooked lotus flakes are immediately fished out and put into ice water to cool, which will keep the lotus flakes crisp and tender.
7 Put the cold lotus flakes in a container with controlled dry water, and the bottom of the container is preferably small so that the lotus flakes can be soaked in as little fruit water as possible.
8 Pour the rinsed fruit into it, and the amount of water will be based on the lotus flakes.
9 bowls covered with plastic wrap and refrigerated for soaking overnight, the next day take out the lotus flakes have absorbed the color of the fruit treasure is very beautiful, right?
10 will be soaked lotus slices picked out and plated, we should pay attention to a point is that during the soaking process, if it is possible to flip the lotus slices, so that all the lotus slices are consistent in color, I this is not moving, the result is that some of the lotus slices are stacked and put, and some parts between the two next to each other are very light in color, so next time pay attention to this.
11 put the plate on the table, if the guest has not yet arrived at home, you can cover a layer of plastic wrap to avoid the surface of drying, and wait for the guest to tear off the plastic wrap on the table without wasting time.
Tips: You can also use other colors such as pink green juice to soak, in short, for their own family, they like to use what they like, soaking the process as much as possible to flip the lotus slices, so that the color of each lotus slice can be uniform and consistent.
Fourth course: pickled pepper root with white radish
Ingredients required: 1 large radish, 1 bag of pickled pepper root, 20 grams of white vinegar, 6 grams of salt, 20 grams of white sugar.
1 First prepare all the ingredients, in order to look good, you must use white vinegar, it is best to use brewed do not use blending, I used a bag of ready-made pickled pepper lotus belt to soak together, if you don't have it, you can also use pickled pepper to make it.
2 first wash the white radish and scrape off the skin, when choosing white radish, you must carefully observe whether there are black spots on the radish, generally look at the appearance of black spots often have black hearts on the inside, if the black heart or radish has black spots inside, don't eat.
3 Peeled radish first cut into large pieces, try to be equal in length for each section, and the final product will be more beautiful.
4 then cut the segment first thick slices and then cut thick strips, the thickness is as you like, I personally like to eat thick with vigor.
5 Put all the chopped radish strips in a large bowl.
6 Sprinkle with 6 grams of salt, I put 6 grams of salt on this is a very large white radish, if your white radish is more, add the amount of salt.
7 Lift the large bowl with both hands upside down, turn the radish and salt evenly, and then put the marinade at room temperature for 2 hours, if it is hot, reduce the salting time.
8 When the time comes to pickling, when you see the radish being killed by salt, you can grab a handful of pickled white radish strips with both hands and squeeze the water out, and put the dried radish strips together.
9 Add 20 g of white sugar.
10 then add 20 grams of brewed white vinegar.
11 Pour a bag of ready-made pickled pepper lotus with a bag of soup with lotus in a radish bowl.
12 Stir well with oil-free chopsticks, be sure that the chopsticks do not have oil, otherwise it will cause the radish to spoil and deteriorate.
Cover 13 large bowls with plastic wrap and put them in the refrigerator for 24 hours to eat!
14 Before eating, eat as much as you want with a clean oil-free spoon, and put the rest back in the refrigerator for refrigeration as well.
Tips: The operation process and the tools and utensils used must not have oil, to avoid turnip spoilage, must be refrigerated to avoid white hair, in fact, refrigerated preservation is really more delicious, when eating cold ice is more refreshing and more delicious! Drinking porridge or steamed rice are good, interested in buying radish also to eat it! Soak in a day on the line, simple and convenient and fast Ha! After eating, you are guaranteed to fall in love with it too!
Fifth course: Tuna arugula salad
Ingredients required: 200 g of arugula, 1/2 sweet red pepper, 70 g of purple cabbage, 20 g of salad juice, 1 box of canned tuna.
1 Prepare all the ingredients first, I am paired with arugula, purple cabbage and sweet red pepper today, you can also add some other favorite vegetables or change which of them, but don't replace the arugula Ha! The main fragrance is it, and other vegetables cannot replace its special flavor.
2 wash the arugula with a leaky net to control the moisture, purple cabbage washed and shredded, sweet red pepper washed and seeded to take half shredded. (Be sure to control the dry water and use it again, otherwise the water will not taste good.) ）
3 canned tuna open the lid, the inside of the soup is poured out only with fish, canned tuna has water immersion and oil immersion, choose what you love to eat on the line, I prefer to eat oil immersion, water immersion I feel a little fishy, but the water immersion is healthier, weight loss people better choose it, take what you need!
4 Put the three kinds of shredded vegetables in a large basin and stir well with chopsticks, because they are all filamentous vegetables, so it is easier to mix well and then put the others on the table.
5 Put the stirred shredded vegetables in a salad bowl, if you don't pay attention to it, you can directly mix it with a large basin!
6 Then pour the canned tuna on top.
7 Then pour the salad juice on the surface, do not mix it first, and then use clean chopsticks to mix it up after serving the meal to avoid the vegetables from becoming poor.
The slender leaves of this dish are tender and green, and every bite can chew out the sesame flavor, have you ever eaten it?
Tips: Vegetable shreds as fine as possible, with arugula will taste more harmonious, I think I cut a little coarse, next time pay attention to improve.
I'm using a sesame-flavored salad sauce today, and it feels really more fragrant to pair with arugula, and it feels like icing on the cake.
This dish does not need to be salted, and the saltiness of canned fish and salad juice is enough.
Sixth course: three-color steamed egg
Ingredients required: 3 pine blossom eggs, 6 eggs (small native eggs), 7 small sausages, 10 grams of ginger, 15 grams of light soy sauce, 15 grams of vinegar, 1 tbsp of hot sauce.
1 first prepare all the ingredients, the picture is 4 eggs, the actual time to do found a little less, I added two, this soil egg is small, if you use four red skin eggs is enough, sausages can also be used with a long point of that with plastic skin, peel and then use.
2 Divide 6 egg whites and yolks into two bowls and beat them separately.
3 then peel the pine flower egg, there is a small trick, the skin of the pine flower egg as far as possible on the table to break some, especially easy to peel, will not break the egg white of the skin egg.
4 Peeled eggs are cut into four petals with cotton thread, I bought a loose heart skin egg so you can't cut it with a knife.
5 Find a long, deep dish and grease the plate with a layer of oil.
6 put the cut skin egg pieces into it, according to the size of your plate to set a few lines, I can only put two lines, the skin egg still has two pieces left I can not put directly to eat, so just now I said to find a longer plate.
7 Then put the small sausage into it as shown in the picture, and I will cut a small point to make up for the length of the first one.
8 Because a lot of foam is produced when breaking the egg whites, use a small colander to pour the egg whites on the plate.
9 Put the plate into a pot that has been boiling and steam for 10 minutes, do not turn on the heat, otherwise the egg whites will be steamed out of a lot of honeycombs.
10 Egg whites are steamed and solidified, then use a sieve to sift the egg yolks into the dish, put them back on the steamer and continue steaming for 6 minutes.
11 Cut the ginger into fine minced pieces and place in a bowl.
12 Add 15 grams of light soy sauce and 15 grams of vinegar and a large spoonful of chili sauce and mix well to form the sauce.
13 The steamed eggs are removed from the steamer to cool, and then a bamboo skewer is inserted into the steamed eggs along the four sides of the plate to facilitate mold release.
14 steamed eggs are sliced on the board and eaten, and the sauce dipped in the sauce is very delicious.
Tip: Do not heat the egg when steaming eggs, otherwise the tissue will have a honeycomb that is not delicate, and I am a bit honeycomb. Do not use the sausage too coarse, otherwise the egg liquid can not cover it, if too coarse, cut the sausage and use it.
Seventh course: Cold hand-torn eggplant
Ingredients required: 500 grams of long eggplant, 20 grams of coriander, appropriate amount of shiitake mushroom beef sauce, 15 grams of light soy sauce, 10 grams of vinegar, 10 grams of oyster sauce, 15 grams of garlic.
1 first put all the ingredients together to avoid throwing around when operating, I use this light color of long eggplant, this is more suitable for steaming to eat, steamed after the water is not particularly much, usually eat the round eggplant if steamed will produce a lot of moisture feel not as good as this long suitable for steaming to eat, and this long eggplant skin is thin, steamed good taste is also particularly good, feel the skin is also very tender.
2 wash the eggplant and cut it in half, and then change it to a small section, the length of the paragraph is good at the length you like, not too short, otherwise the finished product is not good-looking, and it is troublesome to tear.
3 Put the cut eggplant section down and place it on the steaming drawer, it is best to lay flat and not stack, so that the eggplant section is cooked for the same time.
4 Put the steaming drawer on the steamer that has been boiled and steam for 8 minutes, you can easily penetrate it with chopsticks, and your eggplant can shorten the time if it is thin.
5 steamed eggplant segments in a colander with a small fan to blow cold, and then each one is torn into thin strips by hand, the reason why the colander is cooled, is to control the moisture of the eggplant, the result is that the eggplant moisture is not much and does not control anything, so I think it is very suitable for steaming to eat.
6 Peel and wash the garlic and pat the minced, wash and chop the parsley and set aside.
7 Put the minced garlic in a bowl and mix well with 15 grams of soy sauce, 10 grams of vinegar and 10 grams of oyster sauce.
8 Eggplant strips on a plate and then add chopped parsley.
9 Drizzle the prepared garlic juice.
10 Finally, pour a large spoonful of shiitake mushroom beef sauce and mix well to eat.
Tips:
1 Eggplant is best to use a long light skin thin water, steamed to eat the taste is particularly good.
2 Eggplant cut in half is also to reduce the steaming time.
3 If you are not afraid of cold, then the torn eggplant strip cover plastic wrap refrigerator refrigeration for an hour and then mix the taste is better, eat more cold and delicious, especially suitable for summer to eat, in winter then do not refrigerate.
Course 8: Roasted chili peppers mixed with peeled eggs
Ingredients required: 3 eggs with a loose heart skin, 6 chili peppers, 10 grams of ginger, 10 grams of garlic, 15 grams of light soy sauce, 15 grams of vinegar, 10 grams of corn oil, a little peppercorns.
1 Prepare all the ingredients and put them together first, avoid forgetting this and that during the production process, chili can choose your favorite variety.
2 Use a stainless steel skewer to penetrate from the bottom of the pepper and put it on a gas stove that is on fire.
3 Pay attention to moving the position from time to time so that the pepper is burned all over the body and burned black.
4 Soak the blackened chili peppers in cool water for 20 minutes, then rub off the black skin on the surface of the peppers to reveal the green inside.
5 Peel the peeled egg with cool water and rinse the surface, peel and wash the garlic.
6 Each peeled egg is divided into four cloves with cotton thread, ginger peeled and garlic are chopped and set aside.
7 Use a small frying pan to cook 10g corn oil, heat the oil and fry the peppercorns until fragrant.
8 Put the chopped ginger and garlic in a small bowl and sprinkle it with pepper oil to stimulate the aroma.
9 Then add 15 grams of soy sauce and 15 grams of vinegar and mix well to form the sauce.
10 Rub off the black skin of the pepper by hand to tear into strips, pepper seeds and stalks thrown away.
11 Place the chili strips in the middle of the plate, and then place the cut heart skin eggs around, trying to make it even and more beautiful.
12 Then pour the prepared sauce on it, mix well before serving it, or you can serve it separately with the sauce, and then pour the juice and mix well before eating.
1 pepper must be burned black all over the body do not worry, after soaking the black skin will fall off, the pepper inside is still green.
2 Burnt chili peppers will not choke the throat when eaten, and the taste is more crisp.
3 When removing the black skin, you can use the flowing water edge to wash while rubbing it is not easy to be spicy, or wear disposable gloves to operate the whole time, otherwise it will be spicy to the hand.
4 If you make this dish with that kind of yellow boiled egg, it is even more beautiful.
5 When burning peppers, it is best to open the hood or it is a bit choking.
Ninth course: Pickled pepper broccoli stem (can also be replaced with lettuce)
Ingredients required: 3000 grams of broccoli stems (lettuce is also OK), 500 grams of pickled chili peppers, 20 grams of sugar, 20 grams of salt, water to taste.
1 First of all, prepare all the ingredients to be used together, the pickled chili pepper is the finished product I bought, and it is very convenient to use it with the soup with the pickled pepper every time I make a cold dish.
2 Peel the stem of the broccoli, here must not be stingy, the old skin with tendons must be cut clean, otherwise when eating it is very woody bite can not move the taste is very poor, in fact, if you have patience, the thin branches of the stem to the skin into the line, I feel troublesome only left the main stem.
3 Peel the broccoli stems and wash them in salt water for a while, then control the moisture.
4 washed broccoli stems are cut into long strips, of course, you like to slice it!
5 Cut strips are placed in a pot, then add 20 grams of salt and mix well and marinate for half an hour.
6 After marinating to kill out a lot of water, pour the water out.
7 control out of the brine broccoli stem and then add 20 grams of white sugar to mix well, if you do not like sweet can also not put, but such a little sugar can not eat sweet, just to increase the taste of the addition.
8 Add another 500 g of pickled chili pepper and pickled pepper water, mix the broccoli stem with the pickled pepper.
9 Then put the mixed broccoli stems together with the pickled pepper and the pickled pepper water in a closed box, put it in the refrigerator and refrigerate for the next day.
1 If you don't have so many broccoli stems you can actually make it with whole broccoli.
2 When peeling, be sure to clean the old skin and tendons, otherwise you will not be able to bite the taste of the wood.
3 This method can also be made into a mixed dish, put a variety of favorite vegetables together so that the operation, the color will be more beautiful, eat is also good, you can play freely Ha!
4 After all, there is no preservative, so we must keep it in the refrigerator, and try to eat it within a week, drinking porridge with rice steamed buns are good side dishes.
Course 10: Spinach with nuts and vermicelli
Ingredients required: 400 grams of spinach, a handful of konjac vermicelli, 100 grams of peanut rice, 15 grams of light soy sauce, 15 grams of vinegar, 10 grams of oyster sauce, 15 grams of red oil, 2 grams of salt, 5 grams of sugar, 10 grams of green onion, 10 grams of garlic, 5 grams of corn oil.
1 First put the peanut rice in the dish, then add 5 grams of corn oil and mix well, so that each peanut rice is wrapped with a layer of corn oil, which is very fuel-efficient and more beneficial to health!
2 Put the plate into the air fryer and cover the lid and bake at 180 degrees for ten minutes, observe the peanut rice skin burst open a little darker on it, let it cool and then use it will be crispy.
3 dwarf spinach plucked old leaves and cut off the whisker roots.
4 First soak in water for a few minutes and then wash a few times, because I like to eat the whole root, so do not break open must be washed more, to avoid the central part of the leaf there is sediment.
5 Boil a pot of boiling water, put some salt and baking soda in the water and blanch the spinach for a minute, fish it out in cold water and then grab it for later.
6 Then a pot of boiling water to boil konjac vermicelli for 2 minutes and then soak for ten minutes, after soaking is also over cold water control water control water reuse.
7 green onions white shredded, garlic pat chopped and set aside.
8 minced garlic in a bowl, then add 15 grams of vinegar, 15 grams of soy sauce and 10 grams of oyster sauce, 15 grams of red oil and mix well.
9 Add 5 grams of sugar and 2 grams of salt and mix well to form the sauce.
10 control dry konjac vermicelli and dried spinach in the basin, plus shredded green onion, first grasp with your hands, because they are relatively long, so it is easier to grasp evenly.
11 After mixing, pour the sauce just prepared, mix well and plate.
12 After serving, pour the fried peanuts on top and serve.
1 Spinach after frost beating is very sweet and tastes very good, especially the roots, so it is best not to go to the roots, wash more on the line.
2Nokony fans can use ordinary fans.
3 Like spicy and add some chili sauce is more delicious.
4 peanut rice must be put before the last table, to avoid mixing for a long time without crunching and affecting the taste.
Ten small cold dishes are often very ordinary, but the big fish and meat eat too much, or very popular, once again wish everyone a happy year of the ox, the year of the ox is auspicious!