Ten simple and atmospheric cold dishes

Ten simple and atmospheric cold dishes: old vinegar peanuts, cold jellyfish silk, bittern platter, glutinous rice lotus root, cucumber slices, chicken feet with pickled peppers, preserved eggs mixed with tofu, white meat with garlic paste, husband and wife lung slices, and boiled chicken.

1, old vinegar peanut

Old vinegar peanut is a famous flavor in Shanxi, which belongs to Shanxi cuisine. This dish is sweet and sour. Made of peanuts, vinegar, sugar and salt.

2. Cold water mother silk

The main raw materials are jellyfish silk, rice vinegar and tomatoes. Add chopped onion, ginger and garlic, coriander and chopped Thai pepper, and stir well.

Step 3 salt water platter

Belonging to Cantonese cuisine or Hunan cuisine, as the name implies, it refers to the platter of halogen products, and cold dishes account for a very large proportion. Its characteristics are pure and thick, fresh and delicious. There must be at least 4-5 kinds of brine platters.

4. glutinous rice lotus root

This dish was originally a special dish of Mid-Autumn Festival, which was intended to be in pairs, reunion and harmony. In China culture, the meaning of this dish far exceeds the taste of the dish itself, and it is a Chinese etiquette dish. Lotus root is filled with glutinous rice, and then poured with osmanthus honey. The lotus root is fragrant with rice and osmanthus fragrance.

Step 5 shoot cucumbers

Wash, peel and slice cucumber. Pat the cucumber with a knife and break it. Put the cucumber in a dish, add the aged vinegar, olive oil, salt and sugar. Finally, add Laoganma, and if you need to add umami, you can add chicken essence flavor enhancer. Mix well and you can eat. Ice ice tastes better.

6, pickled chicken feet

It belongs to Sichuan cuisine and is famous for its spicy, tough skin and fragrant meat. Chicken feet with pickled peppers are not only elegant, but also deeply loved by ordinary people. The production process is more exquisite, so that the spicy taste of pickled peppers penetrates into the chicken feet. Authentic chicken feet with pickled peppers are fat, tender and white, and taste delicious when chewed.

7. preserved eggs mixed with tofu

Boil tofu with water, take it out and soak it in cold water, then drain it, cut it into thick slices and put it on a plate. After the preserved eggs are shelled, cut them into small petals with cotton thread or a knife and put them next to tofu. Add minced chai fish and chopped green onion, mix well with seasoning, pour on it and mix well.

8. Garlic white meat

It belongs to Sichuan cuisine, and its raw materials are mainly mashed garlic and meat. It's delicious. When you eat it, mix it with chopsticks. Accompanied by the hot air, the mixed smell of soy sauce, Chili oil and garlic came to the nose. Garlic is rich, fat but not greasy.

9. Husband and wife lung slices

A traditional dish in Chengdu was founded in the early 1930s. At that time, there were many stalls and vendors selling "lung slices" on the streets of Chengdu. Among them, the "lung slices" made by Guo Chaohua and his wife are red and bright, spicy, fresh and smooth, with absolutely unique taste and gradually spread word of mouth, and are called "husband and wife lung slices" by diners.

10, boiled chicken

Also known as boiled chicken, it is a common chicken dish in Cantonese cuisine. It is a kind of chicken soaking, which began in private hotels in the Qing Dynasty. Because it is boiled in white, without seasoning, it can be chopped when eating, so it is also called "white chopped chicken". It is characterized by simple production, just cooked and not rotten, no ingredients, and original flavor.