The 13 flavor types and practices of cold dishes, and what are the flavor types of cold dishes

I know what you can find inside!

Red oily ginger ale.

Garlic flavor pepper numbness.

Strange smell of white oil.

Mustard flavor sesame sauce flavor.

Spicy fish aroma.

Sweet and sour taste, sour and spicy.

These 12 are the basic flavors of cold dishes, not any juice.

Spicy, sweet, salty ......Just know this.

1. Tear cold oyster mushrooms.

Ingredients: 2 oyster mushrooms, appropriate amount of salt, a spoonful of light soy sauce, a pinch of black pepper, 2g of garlic, 3g of ginger, Lao Gan Ma hot sauce according to personal taste, 1 teaspoon of cooked sesame seeds, a little chopped green onion, a few drops of sesame oil, sugar (you can leave it out).

Method: (1) First, remove the roots and peel the two oyster mushrooms.

2) Steam in a pot over water (in order to save time, I cut the oyster mushrooms, everything two) After boiling on high heat, turn to medium-low heat for about 10 minutes.

3) Use chopsticks to prick it and easily pierce it through.

4) Peel and mince the garlic.

5) Peel and slice the ginger, then shred, and finally mince it.

6) Sauce sauce:. Put the green onions. Ginger. Minced garlic, light soy sauce, salt, sugar, sesame oil, cooked sesame seeds, pepper, and Lao Gan Ma hot sauce are added to a bowl, stir well and set aside.

7) The steamed oyster mushrooms are slightly cool, (otherwise it will be hot) tear them into strips by hand, do not tear them too coarsely.

8) Tear the oyster mushrooms (Be patient in this step.)

9) Pour the sauce over the torn oyster mushrooms and mix well.

10) Put it on a plate and enjoy!

2. Cucumber salad.

Ingredients: 2 cucumbers, 2 grams of salt, 2 tablespoons of soy sauce, 1 tablespoon of sugar, 6 tablespoons of peanuts, a small handful of dried yuba, 4 cloves of garlic, 2 pieces of coriander, 2 tablespoons of white vinegar, half a tablespoon of chili oil, half a tablespoon of chicken essence.

Directions: (1) Prepare the necessary ingredients.

2) Soak the yuba in warm water.

3) Put oil in a pan and fry the peanuts over medium-low heat.

4) Place the cucumber on a cutting board, pat it on the cucumber with a knife a few times, then cut it into small pieces and put it in a pot.

5) Put the yuba in boiling water and cook for one minute, cut into small pieces and put it in a basin.

6) Add the peanuts.

7) Finely chop the garlic and place it in a pot.

8) Add the coriander segments.

9) Add two tablespoons of white vinegar (about 16g.

10) Add two scoops of light soy sauce.

12) Put a spoonful of sugar.

13) Add 1/2 tablespoon of chicken bouillon.

14) Add 2 grams of salt.

15) Pour in a little sesame oil and mix well.

3. Okra salad.

Ingredients: 300 grams of okra, 4 garlic cloves, 2 dried chili peppers, oyster sauce spoon, light soy sauce, 1 spoon of balsamic vinegar, sugar spoon, a little salt, appropriate amount of cooking oil.

Directions: (1) Prepare the ingredients.

2) Wash the okra and cut off the roots for later use.

3) Finely chop the garlic cloves and cut the dried chili peppers into pieces for later use.

4) Take a bowl with a spoon of oyster sauce, a spoon of light soy sauce, 1 spoon of balsamic vinegar, a spoon of sugar, add 2 spoons of water and mix well to make a sauce for later use (because oyster sauce and light soy sauce have a salty taste, there is no additional salt, if it is heavier, you can add some salt appropriately.

5) Take a pot and add water to boil, add a little salt and cooking oil, so as to keep the green color of the dish.

6) Blanch the okra and drain it for later use.

7) Heat an appropriate amount of cooking oil in a pot, add minced garlic and chili peppers and stir-fry until fragrant.

8) When you smell the aroma, add the previously prepared sauce and bring to a boil.

9) Pour the boiling sauce over the blanched okra and serve.