A collection of 12 innovative cold dishes

Cold salad is a dish made from raw materials that have been initially processed and blanched, and then added with red oil, soy sauce, garlic and other ingredients. According to the classification of red oil, it can generally be divided into three categories: spicy, spicy, and five-spice.

Summer is here, chefs, come and take a look at the following summer cold dishes, make them in different ways, and let your guests praise your craftsmanship even more!

Pig Tail with Gold Medal Sauce

Ingredients:

500g pig tail.

Seasoning:

Ingredient A (5 grams each of double roast sauce, sparerib sauce, peanut butter, 10 grams each of hoisin sauce and sesame sauce, 1 kilogram of stock, 15 grams of sugar)

Ingredients B (2 grams each of star anise, bay leaves, and ginger slices), 5 grams of salad oil.

Method:

1. Cut the pig tail into round segments, rinse with water until there is no blood, and then take it out.

2. Pour oil into a clean pan, add ingredient A, add stock and bring to a boil, add ingredient B, and finally add sugar color according to the color, then reduce the heat and simmer until the pig tail is cooked. After the juice is collected, take it out to cool and serve on a plate.

Flavored Shredded Beef

Ingredients:

500g beef tendon.

Seasonings:

50g pork rib sauce, 100g barbecued pork sauce, 30g chicken rice and dark soy sauce, 15g thirteen spices, 30g cumin powder, 10g MSG, chicken essence 10 grams, a little sugar.

Method:

1. Marinate beef shank with vegetarian spices, pepper and salt for 12 hours, then boil in water, slice into slices, add rice wine, green onion, and ginger and steam for 20 minutes.

2. Put a little salad oil in the pot, add the above seasonings and mix well, bake in the oven at 180 degrees and 200 degrees for 25 minutes.

Greedy Hoof Flowers

Seasoning:

200g each of green onion and ginger slices, 50g salt, 30g each MSG and chicken essence, 100g hot and sour juice grams, 40 grams of chopped green onion, 7 grams of crushed peanuts, and 5 grams of red pepper rings.

Preparation:

1. Wash the pig's trotters and chop them into small pieces, put them into a pressure cooker, add broth and submerge them, add green onions, ginger slices (saute in advance), salt, Season with MSG and chicken essence, high pressure for 30 minutes, then turn off the heat.

2. Place the cold noodles on the bottom of the basin, place the pressed pig trotters on top, pour the hot and sour sauce, and sprinkle with chopped green onion and chopped peanuts.

Preparation of hot and sour sauce:

80g each of crushed dry pepper, minced ginger and minced garlic, 40g salt, 50g MSG, 500g hot stock, 250g soy sauce, preserved Mix 450 grams of Ning vinegar, 100 grams of thick chili powder, 60 grams of white sugar, and 280 grams of red oil.

Long beans mixed with XO sauce

Ingredients:

150 grams of dragon beans.

Seasonings:

XO sauce, scallion oil, Vida, sesame oil.

Method:

1. Wash the longping, cut into diamond-shaped segments, blanch and cool.

2. Add scallion oil, Midea and sesame oil to the long beans and mix well.

3. Stack the mixed long beans into three layers, add XO sauce and serve on a plate.

Kobe beef louver

Ingredients:

500 grams of fresh beef louver.

Seasonings:

Ingredients A (100 grams each of king pepper and peppercorns, 5 grams each of bay leaves, star anise, white cardamom, Amomum villosum, rock sugar and salt, 2 grams of tangerine peel, 500 grams of stock)

Ingredients B (50 grams of sesame paste, 30 grams of peanut butter, 10 grams of hoisin sauce, 5 grams each of Maggi umami juice and sesame oil)

Ingredients C (Maggi 10 grams of umami juice, 8 grams of Maggi spicy sauce, 5 grams of Zhenjiang balsamic vinegar, 2 grams each of MSG powder and white sugar).

Method:

1. Wash the fresh beef louvers and blanch them in boiling water.

2. Put the beef louvers into the pressure cooker, add ingredient A, turn on the heat, press for 15 minutes, take out and let cool.

3. Mix ingredients B and C into bowls of juice.

4. Cut the cooked beef louvers into a plate with a knife along the grain, and serve with a bowl of juice.

Sour radish mixed with fat clams

Choose pickled radish mixed with Yantai fat clam meat. The former is sour and spicy and appetizing, while the latter is salty and plump. The combination of the two is novel and the taste is better. There is nothing to say!

Preparation:

1. Put the radish in a kimchi jar and pickle it for a week to become sour radish (you can also buy barreled sour radish).

2. Take 250 grams of sour radish and change it into a hob about 3 cm long, put it into a basin, add 150 grams of radish juice (i.e. pickle water), 80 grams of apple cider vinegar, and wild mountain pepper Mix 30 grams of water and 2 grams of salt, squeeze in the juice of two lemon slices, and soak for 5 minutes.

3. Boil 300 grams of fat clams until they open, remove the meat, and gently rinse away the sand.

4. Put the sour radish cubes and fattened clam meat into a basin, add 5 grams of light soy sauce, 3 grams of MSG, 2 grams of sugar, and 8 grams of chili oil, mix well, put on a plate and serve.

Key points:

1. After cutting the radish, apple cider vinegar, wild pepper water, etc. should be added for secondary brewing to increase the complex flavor.

2. Fat clam meat contains sand, so it needs to be washed. When washing, do not use clean water, but use cooled clam stock, so that the umami flavor is not lost at all.

Golden Orange Deer Jelly

Ingredients:

150 grams of farmed deer shank and 30 grams of orange peel.

Seasonings:

350 grams of pork skin jelly juice, 1 kilogram of ordinary red brine, 3 grams each of Maggi umami juice and Donggu Yipin fresh soy sauce.

Method:

1. Wash the venison tendon meat, put it into the red brine, bring to a boil over high heat, then reduce the heat to a low simmer until the meat is soft and tender, take it out and cut it into small cubes.

2. Put the jelly juice into the pot, add Maggi umami juice and Donggu Yipin fresh soy sauce to taste, add the diced tendon and meat, mix well, take it out of the pot, pour it into the orange peel, and put it in the refrigerator Refrigerate for 2 hours, take out and cut into pieces and serve on a plate.

Fennel mixed with peanuts

Produced by Changchun Old Changchun Meat House

Reasons for sales:

Fennel seedlings are rich in aroma. Served with delicious peanuts, you won't be able to stop eating.

Ingredients:

75 grams of fennel seedlings, 250 grams of peanuts.

Seasonings:

15g salt, 5g cinnamon, 1g bay leaf, 2 star anise, 1g MSG, 3g scallion oil.

Production:

1. Soak peanuts in cold water until soft.

2. Pour 1 kilogram of water into the pot, add cinnamon bark, bay leaves, star anise, salt and soaked peanuts into the pot. After boiling, turn off the heat and let the peanuts soak for 30 minutes. fish out.

3. Cut the fennel leaves into 1 cm long sections, add peanuts, MSG and scallion oil and mix well.

Choy sum mixed with scallion oil and broad beans 6

Ingredients:

Fresh broad beans, small choy sum.

Seasonings:

Salt, scallion oil, sesame oil, MSG.

Method:

1. Blanch fresh broad beans and cut cabbage separately, then rinse and set aside.

2. Add scallion oil, sesame oil, salt and MSG to broad beans and side dishes, mix well and serve.

Skillfully mixed baby abalone

Ingredients:

Dalian baby abalone, purple cabbage, and cucumber.

Seasoning:

Scallion oil, Maggi umami juice.

Method:

1. Wash the small abalone, blanch it in a pot and then rinse it. Cut the cucumber into shreds and set aside.

2. Cut the small abalone into slices, add shredded cucumber, scallion oil, and Maggi, mix well, and serve on a plate. Place purple cabbage on the bottom.

Vegetarian Mix

Ingredients:

250 grams of soybean sprouts, 1 cucumber, 1 carrot, 250 grams of spicy cabbage, 3 cloves of garlic

Seasoning:

Salt, chicken essence, sugar and sesame oil in appropriate amounts

Method:

1. Remove the roots and blanch the soybean sprouts

2. Cut the carrots into shreds and blanch them in water. When blanching, add two drops of oil. Do not blanch them too much to keep them crispy. 3. Cut the cucumbers into shreds, mince the garlic and put them in a container

4. Shred the spicy cabbage and add it to the cucumber

5. Place the blanched soybean sprouts and carrots in another container until cool

6. Put all the Put the ingredients together, add salt, chicken essence, sugar, sesame oil, put on gloves (or put on a plastic bag) and grasp them evenly.

Zhixiang Cowpea

Ingredients:

250 grams of cowpea, 2 cloves of garlic

Seasoning:

Sesame paste , sesame oil, salt, sugar, chicken essence, vinegar, and chili oil in appropriate amounts

Method:

1. Wash the cowpeas, remove the two ends, and cut them into inch sections.

2. Make water in the pot. After the water boils, put a small amount of salt and oil in the pot.

3. Add the cowpeas and blanch them until they turn green.

4. Take it out immediately and immerse it in the prepared ice water.

5. Take a bowl, put sesame paste, add the same amount of sesame oil, spread the sauce, add salt, sugar, chicken essence, vinegar, chili oil (recommendation: sesame paste: sesame oil: vinegar = 1:1: 1. Others are up to your own taste). 6. Put the cowpeas into the sauce, add minced garlic and mix well.