How to make restaurant side dishes

A complete list of how to make hotel side dishes

A complete list of how to make hotel side dishes. Some particularly delicious meals in China are not eaten in big hotels, but can only be eaten in some small restaurants. In fact, They are just some home-cooked dishes, but after careful preparation by the chefs, they taste very good. Here is a list of how to make restaurant side dishes. How to make restaurant side dishes 1

Delicious restaurant side dishes (cold peanuts) Fresh! fragrant! ! tasty! ! !

Wash the peanuts clean and pick out the moldy and bad kernels.

Add water (mò) to the pot to cover two fingers of peanuts. Add peppercorns, star anise, cinnamon, and bay leaves (it’s best to wrap it with clean gauze to avoid picking out the ingredients later!) I happened to have the ingredient bag I made when braised pork (can be reused two or three times), so I used it! Add 20 grams of salt and soak for 1-2 hours. Turn on medium heat and cook. After the water boils, cook for 20 minutes and then turn off the heat and simmer for 20 minutes! If you like it softer, cook it longer!

Wash the dried fungus, soak it in water and set aside. (I used 30 grams of dried fungus, which is small fungus from the Northeast. It is relatively small and thin, and basically does not need to be cut. It is easier to eat cold and has a good taste! If you use large fungus, you can cut it into shreds or small pieces. )

Wash, peel and cut the carrots into small pieces and set aside. (100 grams in the picture)

Remove the leaves from the celery, wash and cut into small sections for later use. (The picture shows 100 grams of celery)

Add an appropriate amount of water to the pot and bring to a boil over high heat! Add a little salt (adding salt or baking soda can keep the color of the blanched vegetables bright) and blanch the celery, carrots and soaked fungus separately! Only blanch the same thing every time! After the water boils, put it in, blanch it for one minute, take it out and put it in cold water (cold boiled water or mineral water can be used) to cool down, so that the blanched vegetables will keep their taste crisp!

Remove 400 grams of cooked peanuts and set aside. (I cooked 500 grams of "dried peanuts", and after cooking, took out 400 grams of "cooked peanuts" for cold mixing, and kept the rest in the refrigerator for next time! I weighed the ingredients for your reference)

Remove the water from the blanched celery, carrots and fungus soaked in cold water, put them into a clean container, and add the cooked peanuts! Let me tell you again the amounts of ingredients in the picture: 400 grams of cooked peanuts, 100 grams of diced carrots, 100 grams of celery, and 100 grams of soaked fungus (for reference).

Pour in 20 grams of oyster sauce, 50 grams of light soy sauce, natural fresh or flavored sauce, and sprinkle with a little salt to taste (be careful to taste the saltiness, because the peanuts were added when cooking them) Salted oyster sauce and light soy sauce also contain salt. Add salt according to personal taste! Prefer light rather than salty!) Pour 10 grams of sesame oil (sesame oil) and mix well. Note: Sesame oil is the soul of this dish! Don't lose your "soul"!

Serve on a plate, delicious and delicious! (Especially after being kept fresh in the refrigerator for a while, the taste will be crisper and cooler!) Serve as much as you like, and store the rest in a crisper box in the refrigerator! If you are particularly jealous, you can pour some balsamic vinegar or cold vinegar on the plate before eating, and enjoy it immediately! (Vinegar will discolor celery and carrots)

Friends who like spicy food can put some chili noodles and sesame seeds in a clean bowl.

(If you like garlic, you can add a little minced garlic)

Heat an appropriate amount of cooking oil and pour it into a bowl (note that the oil temperature should not be too high! To avoid frying the chili noodles) Paste!) Stir evenly in time, and the simple oily spicy dumplings are ready! Just mix the prepared spicy oil into the dish!

I have a little kid at home who can’t eat spicy food, so I always make some oily and spicy cold dishes to satisfy my selfish desires

How to make side dishes in restaurants 2

The simplest and refreshing way to make cold white radish

Cut the white radish into thin slices, pour a handful of salt evenly and set it aside for about 20-30 minutes to kill the water. The water comes out and the white radish becomes soft.

Pour out the pickling water, then wash it with clean water and squeeze out the water.

Prepare the spicy millet. Garlic, coriander, sugar, light soy sauce, white vinegar (there is no white sugar at home, use rock sugar)

Pour everything in and stir evenly

This is what it looks like when it’s just made, it hasn’t been colored yet, don’t worry, put it in the refrigerator for half an hour before eating it, it’s very crispy and refreshing, not as strong as white radish!

Start eating

Tips

The main thing is to do the first step well, salt Fully pickle the white radish to release the water, and the finished product will be a refreshing restaurant side dish. 3

How to make delicious cold fungus in the restaurant

Prepare the ingredients

Soak the dried fungus in water, add hot water to the pot, blanch it for about 1 minute, then drain it into cold water.

Put all the ingredients in a larger container, put minced garlic on top, and sprinkle with a layer of chili powder. Heat the oil in the pot, add the peppercorns, wait until the oil boils, turn off the heat, and pour it on the fungus while it's hot.

Add 1 spoon of rice vinegar, 1 spoon of light soy sauce, 1 spoon of oyster sauce and 1 spoon of sugar and mix well

Simple, delicious and delicious It’s nutritious and you don’t have to endure the sweltering heat of the kitchen. The crispy and refreshing cold fungus is most comfortable when paired with a bowl of millet porridge.

Every summer, people are poisoned by eating spoiled fungus. Therefore, the soaking time of fungus should not be too long. Blanching it with boiling water can disinfect and sterilize it. You don't have to worry about getting upset when you cook the fungus in this way.

Since people’s tastes vary greatly from place to place, people will also add chili oil, cumin powder and other seasonings to the sauce. You can customize the taste according to your personal preferences. , increase or decrease the ingredients appropriately, more garlic and more vinegar is the key!

Tips

1. It is recommended to use a larger container when mixing. You can also put it in the refrigerator for two minutes after mixing, the taste will be better

2. Soak the fungus in cold water as much as possible, and blanch it in cold water immediately, so that it tastes better

3. When choosing fungus, try to choose smaller ones for better flavor.

4. Adjust the cold sauce according to personal taste, but pay attention to using a little more sugar and vinegar as much as possible. The more juice, the more flavorful it will be.

5. When adults eat it, you can add some spicy millet to make it fresh. If it is for children, don’t add spicy food.