Wedding banquet cold dishes recipes daquan

A good cold dish menu for wedding banquets can save a lot of things for newcomers. When the newlyweds are preparing for the wedding, the quality of the wedding banquet directly affects the grade of the whole wedding, so the control of the wedding banquet menu is very strict, and there is no room for any mistakes.

1, cold bacteria

Materials:

A handful of dried fungus, 5 parsley, half garlic, half red pepper, half yellow pepper, white vinegar 1 spoon (15ml), aged vinegar 1 spoon (15ml), and salt1/2tsp (3g).

Exercise:

1, black fungus soaked in warm water and sprinkled with a little starch can help clean black fungus. After the fungus is softened, clean it thoroughly.

2. Pour the water into the pot and heat it until it boils. Add fungus.

3, minutes, remove cold water and drain. 3 Tear the fungus into small pieces. Wash coriander and cut into 2 cm long sections. After washing the red and yellow peppers, cut them into 4 cm long filaments. Peel garlic and press it into garlic paste with a garlic press.

4. Pour the auricularia auricula, coriander segments, red and yellow peppers into a large bowl, add white vinegar, aged vinegar, salt, sugar, chicken essence, Chili oil and sesame oil, and stir well.

2. Seasoned shredded potatoes

Exercise:

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2. Add wheat starch to shredded potatoes and stir well.

3. Steam in the pot 10 minute for cooling, or use the microwave oven for 6-7 minutes.

4. Tear shredded potatoes by hand, add sesame oil, sesame oil, minced garlic, salt and chicken essence water, and this vegetarian dish will be fine. You can also match spicy, sweet and sour seasonings according to your own taste.

3, cold mixed three silk

Materials:

40 grams of dried vermicelli, 3 cucumbers, 4 slices of ham (sliced), eggs 1 piece, a little salt, salad oil, tomatoes and coriander.

Seasoning: 4 tablespoons of broth vinegar, 3 tablespoons of soy sauce, 1 tablespoons of sugar and sesame oil.

Exercise:

1. Soak the vermicelli in the water. Soak the vermicelli in hot water until it is transparent, then soak it in ice water, cool it, and finally drain the water and cut it into appropriate lengths for later use.

2, cucumber shredded first to pedicle, and then shredded for use. [delicious food]

3. Slice the ham. Slice the ham in pairs and then shred it.

4, fry the thin egg skin, break the eggs, add salt to taste, and fry into thin egg skin; Cool and shred for later use.

5. Sprinkle the seasoning and mix the seasoning materials evenly. Add the materials processed by 1-4 and mix well. After serving, cut the tomatoes into semicircles and decorate with coriander.

4, cool bitter gourd

Materials:

500g of bitter gourd, 9g of cooked vegetable oil, 0g of soy sauce10g, 20g of bean paste, 2g of refined salt, 25g of shredded pepper and 5g of mashed garlic.

Exercise:

1. Cut the bitter gourd in half, remove the pulp and wash it, then cut it into strips with the width of 1 cm, blanch it in boiling water, soak it in cold boiling water, take it out and control the moisture.

2. Add bitter gourd strips with shredded pepper and refined salt brain. Then control the moisture, soak in cold boiled water, take out, and mix well with soy sauce, bean paste, garlic paste and cooked oil.

Step 5 shoot cucumbers

Materials:

Cucumber, coriander, garlic paste, salt, sugar, white vinegar, chicken essence, sesame oil.

Exercise:

1, wash cucumber, pat crisp, cut into sections;

2. Wash the coriander and cut into pieces. Pour in garlic, white vinegar, salt, sugar, sesame oil and chicken essence and mix well.

6. Cold dishes

Exercise:

1, carefully cut the cucumber, slice the cabbage horizontally with one or two knives, and cut into filaments;

2. Soak the vermicelli in warm water, blanch it in boiling water, and drain it in cold water for later use;

3. Put shredded cucumber, shredded cabbage and vermicelli into a large bowl, and add appropriate amount of salt, sugar, chicken essence, vinegar and cooked sesame seeds;

4. Put the oil in the pot, add the star anise and pepper to stir fry, add the shredded onion to stir fry, remove it, and after the oil is cool, pour it into the prepared dish and mix well.

7. Crystal pigskin jelly

Materials:

Pigskin, salt and sugar (deodorized) star anise. Pigskin is the best choice for pigskin.

Exercise:

1. Boil pigskin in boiling water for 5 minutes. Take it out and shower it with cold water. Scrape pig hair and fat (be sure to clean it up).

2. Cut the pigskin into strips or dices.

3. Put the cut pigskin into the pot, add an octagonal, and add twice as much water as pigskin. After the big fire is boiled, change it to medium and small fire and cook for more than 1 hour. Dip chopsticks in pigskin juice, and pigskin soup feels thick and sticky by hand. This time will be fine. Pour it into the pot, cool it slightly and put it in the refrigerator for freezing.

4. Cut a piece when eating, cut it into strips or small pieces, add garlic vinegar juice and put some parsley.

8. Cold lotus root slices

Materials:

Fresh lotus root segment (white) seasoning: salt, sugar, vinegar (white vinegar will be purer in color), Chili oil, pepper oil, sesame oil, chicken essence and garlic paste.

Exercise:

1, peeled and washed fresh lotus root.

2. Slice the washed fresh lotus root.

3. Cook the lotus root slices in boiling water for about one minute.

4. Take out the lotus root slices and soak them in ice water (this step is very important and affects the taste).

5. Add seasoning and stir well.

9. mashed garlic eggplant

Exercise:

1. Wash the eggplant, remove the pedicle, steam in a steamer for fifteen minutes, and let it cool;

2. Press garlic into mud with a garlic press, add sesame oil, vinegar and salt and mix well;

3, chopped parsley;

4. Put the eggplant and all the seasonings together and stir well.

Tip:

Garlic paste should be in contact with air for more than 20 minutes to give full play to the role of allicin, and the garlic flavor is more intense.

10, saliva chicken

Materials:

Sanhuang chicken, cooking wine, Chili powder, onion, garlic, ginger, soy sauce, salt, sugar and vinegar.

Exercise:

1. Wash the chicken and chop it. Before the water is about to boil, add all the onion and ginger cooking wine into the pot. After the water is boiled, add the chicken and cook for 10 minutes. Don't cook it too long, so the chicken is tender.

2. Cooked chicken should be put in cold water immediately, preferably in ice water. This way, the cortex is delicate and smooth, fragile and not easy to break.

3. Wash and chop onions, ginger and garlic. Pick up the pot and pour in the oil. When it's 60% hot, add chopped onion, ginger and garlic, stir-fry until fragrant, turn off the heat and pour in Chili powder. After precipitation, the discharged oil is red oil. (Note: If there is no strainer, remove the onion, ginger and garlic, and then pour the oil into the Chili powder. )

4. Remove the chicken from the ice water and drain it, cut it into small pieces and put it on the plate.

5. Mix soy sauce, salt, sugar, vinegar and two spoonfuls of red oil, stir well and pour it on the chicken. According to your own taste, you can have some coriander, chives and sesame seeds. If not, don't add it!

1 1, fragrant eggplant

Materials:

500g eggplant, 20g fried peanuts, garlic, onion, salt, chicken essence, vinegar and sesame oil.

Exercise:

1. Wash the eggplant, remove the pedicle, and steam the whole eggplant in a steamer until it is cooked and soft.

2. Tear the eggplant into thin strips by hand.

3. Mix the eggplant with salt, chicken essence and vinegar, put chopped green onion and minced garlic on the tomato strips, crush the fried peanuts and put them on the tomato strips.

4. Heat 2 spoonfuls of sesame oil, pour it on the eggplant, cover and stew for about 3 minutes, and mix well.

12, cold cucumber

Materials:

3 cucumbers (cut into strips: 5-6cm long and 1-1.5cm wide), a little pepper, garlic1petal, salad oil, salt, white vinegar, sugar, monosodium glutamate and sesame oil.

Exercise:

1, pour a small amount of oil into the pot, and add Chili powder and garlic paste when it is 70% hot; You can immediately add the right amount of salt, sugar and white vinegar;

2, stir fry a few times, wait for the seasoning to melt, and then add a small amount of monosodium glutamate. Because it's cold, it's best to wait for the seasoning in the pot to cool, then pour it on the cut cucumber and drop the sesame oil. Stir well.

13, cowpea with ginger sauce

Materials:

200 grams of tender cowpea and 40 grams of ginger.

Seasoning: about 25 grams of sesame oil, proper amount of salt, a little chicken essence and a little vinegar.

Exercise:

1. Remove old tendons from tender cowpea, wash and drain, and cut into long sections of about 4 cm.

2. Add a little salt and oil to the boiling water and cook the cowpea. Don't cover it when cooking, take it out and drain it for later use.

3. Rub the ginger into mud with tools, or beat it into mud with a blender.

4. Mix cowpea with ginger sauce and seasoning, and serve.

14, pepper chicken

Materials:

1 rooster (about 1000g), 90g of onion, 40 slices of ginger 10, 75g of soy sauce, 2.5g of salt, a little chicken essence, 250g of chicken soup and 25g of sesame oil.

Exercise:

1, the chicken is preliminarily processed by unhairing, cutting and cleaning.

2. put a proper amount of water in the pot, and it is best not to put chicken. When it's cold, put the chicken in the soup pot and cook for about 15 minutes, then take it out when it's just cooked.

3. put the chicken in ice water to cool, then take it out and drain it.

4. Break down the chicken, cut it into pieces about 4 cm long and about 1.3 cm wide, and put it on a plate.

5. Chop pepper, onion leaves and salt with a knife and put them in a bowl. Add soy sauce, sesame oil, chicken essence and chicken soup to make a Chili-flavored juice and pour it on the chicken pieces.

15, dried Flammulina velutipes

Materials:

Flammulina velutipes 150g, five pieces of spiced dried bean curd, half a carrot, coriander 1 root, onion 1 root (vegetarian food is free), 2 tablespoons of soy sauce, and sesame oil 1 tablespoon.

Exercise:

1. Flammulina velutipes is washed after cutting off the connected parts of the roots, and the spiced dried bean curd is sliced and shredded.

2. Peel and shred carrots, first marinate them with a little salt, then rinse them with cold boiled water and drain the water.

3. Boil half a pot of water, first heat the dried bean curd,

4. Soak the Flammulina velutipes again.

5. Finally, put it in a large bowl with shredded carrots, add chopped parsley and onion, and then add seasonings and mix well.

16, cold amaranth

Materials:

Amaranth, lettuce, dried fruits and nuts, olive oil, salt and white vinegar;

Exercise:

Mix amaranth and lettuce with 1 teaspoon olive oil and half teaspoon white vinegar.

17, cold kelp silk

Materials:

300g of seaweed, spiced dried bean curd150g, 50g of seaweed, salt, monosodium glutamate, soy sauce, sesame oil, sugar and Jiang Mo.

Exercise:

1. Wash kelp, steam it in a pot, take it out and soak it, shred it and put it on a plate for later use.

2. Dry-clean the tofu and cool it into filaments, put it in a boiling water pot, take it out and soak it, drain the water and put it on the kelp silk; Dried tofu is sprinkled with dried seaweed.

3. Put the soy sauce, salt, monosodium glutamate, Jiang Mo, sesame oil and sugar into a bowl, mix them into juice, pour them into a kelp dish, and mix well to serve.

18, stir-fried shredded bamboo shoots

Materials:

Peel lettuce 1 piece, wash half carrot, soak black fungus, peel and wash garlic seedlings.

Exercise:

Cut bamboo shoots into filaments. Shred carrots, add salt, stir and marinate, and then squeeze out water. Shredding Auricularia auricula with water, mixing into a plate, shredding garlic sprouts, and placing on a plate. Pour hot oil on the garlic sprouts in the pot to make them fragrant. Stir well.

19, white meat with garlic paste

Materials:

500g of pork rump, 50g of garlic, 50g of superior soy sauce, 2g of red oil 1 0g, 2g of salt, 50g of cold soup, 3g of brown sugar10g, 3g of spices and 3g of monosodium glutamate1g..

Exercise:

1. Wash the pork, cook it in a soup pot, then soak it in the original soup until it is warm, take it out and drain it, slice it and put it in a dish about 10 cm long and 5 cm wide.

2. Chop the garlic, add salt, cool the soup into a thin paste, and make it into garlic paste.

3. Add brown sugar and spices to the superior soy sauce and cook on low heat until it is thick. Add monosodium glutamate to make duplicate soy sauce.

4. Mix the mashed garlic, double soy sauce and red oil into a sauce and pour it on the sliced meat.