What are the cold dishes and meat dishes?

Cold dishes and hot dishes must appear at the same time in the banquet. This is the formal process of the banquet. Cold dishes mainly refer to some cold dishes that taste cold. At the same time, cold dishes are divided into cold vegetarian dishes and cold meat dishes. These two types occupy different proportions in the banquet. When choosing cold meat dishes, you must choose carefully, because this will determine the quality of the banquet. So what types of cold meat dishes can be made?

Course 1: Cold Beef

Ingredients to prepare: beef, coriander, garlic, ginger slices, green onions, soy sauce, vinegar, MSG , pepper, green onions, cooking wine.

Steps: 1. First wash the beef with water, then put the whole piece of beef into the pot, then add two slices of ginger and a tablespoon of cooking wine.

2. Pour an appropriate amount of water into the pot, bring to a boil over high heat, then skim off the foam, turn to medium-low heat, and simmer for about two hours. Take it out when it can be pierced with chopsticks. Let cool.

3. When eating, cut into thin slices across the meat grain. Cut the coriander into sections, grate the ginger and garlic into a paste, then add an appropriate amount of chili oil, light soy sauce, oyster sauce, mature vinegar, sesame oil, salt and sugar to make a juice.

4. Finally add coriander and sauce, add a small spoonful of beef soup, stir evenly, and sprinkle with white sesame seeds.

Second course: Husband and wife's lung slices

Preparation of ingredients: tripe, pepper, cinnamon, star anise, salt, white wine, green onion, celery, cooked peanuts, ginger, garlic, red pepper Chili oil, pepper powder, soy sauce, MSG, vinegar, sugar.

Steps: 1. First wash the tripe with clean water, then put it into a boiling water pot, boil the blood and remove it.

2. Put the tripe into another pot, then add peppercorns, cinnamon, star anise, salt, white wine, green onion slices, ginger slices, then add an appropriate amount of water, and bring to a boil over high heat, about 30 After 90 minutes, simmer on low heat for 90 minutes, take out and let cool for later use.

3. Chop the cooked peanuts into fine pieces, shred the green onions and put them on the bottom of the plate. Cut the tripe into thin slices and place on the plate.

4. Dice the celery and sprinkle it on the plate with the peanuts.

5. Cut the ginger and garlic into mince, and mix the shallot, red pepper oil, pepper powder, salt, soy sauce, monosodium glutamate, vinegar, and sugar into a sauce.

6. Pour the prepared sauce on the cut beef offal and add shredded green onions.

The third course: cold chicken gizzards

Ingredients to prepare: chicken gizzards, light soy sauce, dark soy sauce, salt, spices, coriander, onions, garlic, dried chili peppers, pepper oil, white pepper Sesame seeds and sesame oil.

Steps: 1. First wash the chicken gizzards with water, then blanch them in boiling water, then wash them and drain them, and keep them for later use.

2. Put cold water into a small pot, then pour in an appropriate amount of light soy sauce and dark soy sauce, then add some salt, and finally put all the spices into the pot, turn up the heat and bring to a boil. juice.

3. Put the blanched chicken gizzards into the pot, cook over medium heat for about 15 minutes, turn off the heat and soak for about half an hour.

4. Take out the braised chicken gizzards and cut them into slices, wash the coriander and cut it into sections, and mince the onions and garlic.

5. Fry some dried chili peppers and peppercorn oil, and pour the chili peppers and peppercorn oil on the minced garlic.

6. Finally, sprinkle with white sesame seeds, add a little salt and sesame oil, and mix all the ingredients together.

Course 4: Pork Skin Jelly

Prepare ingredients: pork skin, pepper, fennel, salt, soy sauce.

Steps: 1. First cut the pig skin into pieces and blanch it in boiling water so that the fat inside can be scraped off. Scrape the fat from the pork skin and cut into thin strips.

2. Add about three times as much water as the pork skin, then add peppercorns, fennel, salt and a few drops of soy sauce.

3. Turn on high heat, then switch to low heat and simmer slowly for about 1 hour. Finally, put it into a container, let it cool, and then put it in the refrigerator.

Course 5: Salted Liver Tips

Ingredients to prepare: 500g of pork liver, appropriate amount of pepper, appropriate amount of aniseed, appropriate amount of five-spice powder, appropriate amount of bay leaves, appropriate amount of green onion, appropriate amount of ginger.

Steps: 1. Soak the pork liver in water for a morning, changing the water several times.

2. Put the peppercorns, salt and five-spice powder in the wok and roast them over low heat until they turn yellow. Marinate the pork liver with fried Sichuan peppercorns and salt for another night.

3. Pour an appropriate amount of water into the wok, then add peppercorns, green onions, bay leaves, and ginger slices and bring to a boil.

4. Put the pork liver in the pot, bring to a boil over high heat, then turn to low heat and simmer for about 30 minutes, until the pork liver is cooked.

5. Cut the pork liver into slices, then add some minced garlic and coriander, and add some light soy sauce when eating.