What are some appetizers in Chinese cuisine?

1. Stir-fried daylily with black fungus.

This dish is light and delicious, and often eating this dish has the effect of strengthening the brain and calming the nerves

Ingredients: 20 grams of fungus (dry), 80 grams of daylily (dry), 3 grams of salt, 2 grams of monosodium glutamate, 10 grams of chopped green onion, 25 grams of peanut oil, 15 grams of wet starch, 100 grams of vegetarian soup

Method:

1. Soak the fungus in warm water, remove impurities and wash it, and tear it into pieces by hand; Soak the daylily in cold water, wash it to remove impurities, and squeeze out the water

2. Put the pot on the fire, put peanut oil to heat, add green onion and stir-fry until fragrant, then add fungus and daylily and stir-fry, add vegetarian soup, salt and monosodium glutamate and stir-fry until the fungus and daylily are cooked into the flavor, thicken with wet starch, and get out of the pot.

3. When making, you can add some lean meat and fry it. It is advisable to choose dried daylily to prevent fresh daylily poisoning

2. Fresh sour radish soup

This radish soup is light and delicious, slightly sour, and can be appetizing and spleen-strengthening after eating, and helps digestion

Ingredients: 200g white radish, 50g carrot, 1 pork belly, 150g chicken, 10g ginger, 10g green onion. Seasoning: 6g salt, vinegar, chicken powder, pepper.

Method:

1.Peel and cut the radish into pieces, wash the pork belly and cut into cubes, cut the chicken into cubes, slice the sauerkraut, slice the ginger, and cut the green onion into sections

2.Boil water in a pot, put in the pork belly after the water boils, boil the blood water over medium heat, and then remove it and set aside

3.Take 1 stew pot, add white radish pieces, pork belly, chicken, ginger, green onion, add salt, vinegar, chicken powder, pepper, pour in an appropriate amount of water, cover and simmer for about 2 hours.

3. Sweet and sour eggs

This side dish has a sweet and sour taste, appetite, and increases the interest in eating, and it is relatively simple to make

Ingredients: 2 eggs, appropriate amount of sugar, white vinegar and cooked sesame seeds

Method:

1. Add water to the pot, add sugar and white vinegar and boil together

2. After adding the eggs to the pot, change to low heat and cook for 2-3 minutes

3. After the eggs are cooked, put the soup into a bowl, sprinkle in a little sesame seeds, and serve

Fourth, stewed lamb with carrots

Ingredients: mutton, carrots, green onions, ginger, garlic, cooking wine, sugar, salt

Method:

1. Wash the lamb and cut it into cubes, and cut the carrots into cubes

2. Blanch the lamb pieces in boiling water, remove and drain

3. Put oil in the pot, fry the mutton quickly until the color turns white, then add carrots, water, green onions, ginger, garlic, cooking wine, sugar and salt and boil over high heat, and cook over low heat for 1 hour

5. Stir-fried tofu with tomatoes

Tomato acid, which contains a lot of vitamin C, is extremely important for bones, blood vessels, and muscle tissue; Tofu contains nutrients such as protein, fat, sugar, calcium, iron, phosphorus, vitamin B1, vitamin B2, and vitamin C

Ingredients: tomato, tofu, a little soy sauce, sugar, salt, monosodium glutamate

Method: 1. Blanch the tomatoes with boiling water, peel them and cut them into thick slices

2. Cut the tofu into 3cm cubes

3. Put a little oil in the pot, wait for heat, add tomatoes and stir-fry for a while

4. Put the cut tofu into the pot, add a little soy sauce, sugar, salt, and monosodium glutamate and roll a few times, and wait until the tofu is fried thoroughly and then put on a plate

What appetizers are there in Chinese cuisine? Among the appetizers in Chinese cuisine, there are stir-fried shredded pork with green peppers, fried onions with eggs and other gourmet appetizers.

Our most common ones are those appetizing pickled cucumbers. Sour radish.

Western appetizers.

Western appetizers are generally divided into cold and hot dishes, and the common varieties are caviar, foie gras, smoked salmon, cocktail cups, creamy chicken crisp boxes, baked snails, etc. Because it is to be appetizing, appetizers generally have a characteristic flavor, the taste is mainly salty and sour, and the quantity is small and the quality is high.

The assorted salad is also the first course of a full meal, usually made from a mixture of foods and seasoned, served on a compartmentalized plate, including a variety of sauerkraut, pickled fish, smoked fish, stuffed eggs, etc. ‍‍

Appetizers, hot and cold, common varieties are foie gras, caviar, local snails, etc. The taste is mainly salty and sour, and the quantity is small but delicate.

Fruits, melons, and vegetables pickled with various spices, such as various pickled radish slices, carrot rolls, vegetable strips, stuffed olives, green olives, kimchi, etc. ‍‍

As the first course of a meal, the chicken tail pot is usually based on seafood, meat, fruit and juice. Generally speaking, all kinds of juices should be frozen before they can be served, such as seafood head basins, fruit head basins, etc. ‍‍

Cocktail snacks are also a special type of appetizer that is often eaten before a meal and sometimes served as a cocktail meal to aid in the digestion of alcoholic beverages. A cocktail snack is a small, semi-open sandwich that is basically the same as an appetizer, except that the cocktail snack has a base made with bread, toast, shortbread, cheese, etc. ‍‍

The first time the fried meat strips are six or seven ripe, they can be fried over low heat. When re-frying, it can be cooked until it is fully cooked, and then it can be on high fire. When boiling the sauce, the heat is low, and the heat will be paste. The tomato tenderloin is the most appetizing.

Sweet and sour lotus root.

1. Peel and dice the lotus root, and prepare a small amount of chopped green onions.

2. Blanch the lotus root and set aside.

3. Sweet and sour sauce: 1 spoon of dark soy sauce, 2 spoons of white vinegar, 3 spoons of sugar, 1 teaspoon of chicken essence, 1 teaspoon of salt, starch configuration: 1 spoon of potato starch, add water to prepare.

4. When the oil is hot, add the diced lotus root and stir-fry, add the sweet and sour sauce.

5. Add water starch.

6. Sprinkle chopped green onion before cooking.

Diced peppercorn and cucumber chicken.

1. There are no fresh peppercorns, use green dried peppercorns. Soak for more than an hour after washing. Soak the peppers for half an hour. Remove the peppercorns. Keep the water in which you soaked the peppercorns for later use.

2. Remove the fascia of the chicken breast, wash it, and cut it into dices about 2cm in size. Place in a bowl, add egg whites and starch and mix well to marinate.

3. Cucumber diced.

4. Heat the blended oil in the pot, slide the diced chicken until cooked, and drain the oil.

5. Leave a little oil in the pot, first add the soaked peppercorns, and stir-fry to bring out the fragrance. Add the diced chicken. Stir-fry the diced cucumber until fragrant. Then pour in the water in which the peppercorns are soaked and stir well. Add salt and chicken essence to taste. Thicken with water starch. Call it a day

1. Refreshing shredded celery.

Ingredients: 500 grams of celery, 1 egg.

Method: Wash the celery and rub the filaments. Knock the eggs into a bowl, stir well, fry them in a pan and cut them into thin strips. Add sugar, white vinegar, fragrant fiber and oil to the shredded celery and egg skin, and mix the rotten reeds well and eat.

Characteristics: sweet and sour, yellow and green.

2. Three cools in the field.

Ingredients: 200 grams of white radish, 150 grams of Hu Zhu Zhao radish, 150 grams of cucumber, salt, monosodium glutamate, sugar, scallion oil, sesame oil.

Method: Wash the white radish, carrot and cucumber, shave it into thin slices with a flacher, change the knife into a noodle shape, soak it in ice water for 10 minutes, and remove it. Stir the salt, monosodium glutamate, sugar, scallion oil and sesame oil into a bowl and pour over the dish.

Features: eye-catching color, crisp and fragrant taste.

3. Sesame oil mustard greens.

Ingredients: 500 grams of fresh mustard greens, an appropriate amount of sugar and rice vinegar, 200 grams of green radish, and three slices of cabbage.

Method: Wash and rub the fresh mustard greens, add 100 grams of sugar, 20 grams of rice vinegar, and cut the green radish into round slices with a knife. Put the cabbage gang and radish slices into the jar and cover it tightly, simmer for about 24 hours, take it out, drizzle a few drops of sesame oil and eat.

Characteristics: Sweet, sour and spicy, refreshing and appetizing.

Pleurotus eryngii.

Method: Clean the oyster mushrooms, cut them in half, put them in the steamer, and steam them over high heat until they become soft and can be easily pierced through the pits.

Then add salt, sugar, light soy sauce, balsamic vinegar, chicken essence, sesame oil and stir well to mix the sauce.

After steaming, let the oyster mushrooms cool, and then tear them into small strips. Wash the parsley and grind it and cut it into small pieces.

Finally, mix the oyster mushrooms, coriander, and sauce evenly, and the dish is ready, refreshing and appetizing, and the more you eat, the more fragrant it becomes.

Appetizers include steamed eggs with minced shrimp and minced meat, and sweet and sour crispy tofu.

1. Steamed eggs with minced shrimp and meat

Ingredients: shrimp, pork belly, egg, green onion, salt, sugar, rice wine, light soy sauce, ginger.

Method: 1. First thaw and wash the shrimp, then cut off and drain the water, beat the eggs in a bowl and add a little salt to beat evenly; 2. Then put minced meat and shrimp into the beaten eggs, then add a small amount of salt, sugar, an appropriate amount of rice wine and light soy sauce, chopped green onion and ginger and mix well; 3. Pour the egg mixture into the minced meat and mix well, add a small half bowl of warm water and send it to the steamer, take it out over high heat for 30 minutes and sprinkle it into the chopped, chopped green onion and serve.

2. Sweet and sour crispy tofu

Ingredients: Tofu, cooking oil, tomato paste, sugar, soy sauce, balsamic vinegar, salt, pepper.

Method: 1. First of all, wash the old tofu with the previous type of water, control the water and cut it into cubes of appropriate thickness, put an appropriate amount of cooking oil in the net pot and heat it, and then put the tofu into the fried golden brown on both sides, and remove the oil.

2. Then take a small bowl, add tomato paste, sugar, soy sauce, balsamic vinegar, salt, pepper, and stir well. Wait until the oil in the wok is hot, pour in the prepared sweet and sour sauce and stir-fry until fragrant, add an appropriate amount of water and bring to a boil. Finally, pour in the fried tofu and stir-fry until the soup is dry.

Recommended - mushroom egg drop soup

1.Prepare the ingredients

Prepare two mushrooms to be washed, remove the roots and break them by hand, cut the tender tofu into thin slices, put it in a basin, add a spoonful of salt, pour in water, take a small basin, beat in 2 eggs, stir well with chopsticks and beat it for later use.

2.Mix the mushrooms with flour

Pour the mushrooms into a basin, add a spoonful of salt, pour in water, wash clean, squeeze out the water and put it in another basin for later use, cut about one or two shredded chicken in advance, add 1 gram of salt, an appropriate amount of cooking wine, and then add an appropriate amount of cornstarch and mix well. Cut two shallots into chopped green onions and two coriander into segments for later use.

3.Start cooking

Heat the wok and add a little cooking oil, add the mushrooms and stir-fry quickly, add an appropriate amount of water, add the tofu after the water boils, cook for one minute, add 5 grams of salt, 2 grams of chicken powder, 1 gram of pepper, stir to dissolve the seasoning, add the marinated shredded chicken, turn it a few times with a spoon, cook for about 40 seconds, and hook in an appropriate amount of water starch.

After boiling, pour in the egg mixture, add a little sesame oil to enhance the flavor, and finally sprinkle a little green onion to garnish, and put it into the soup pot, which is delicious.

Appetizer - hot and sour fern root powder.

Ingredients: fern root powder, garlic, salt, chicken essence, soy sauce, sugar, vinegar, chili oil, sesame oil, millet pepper, chopped green onion, coriander.

Method] 1. First boil the fern root powder soft (no hard) according to the time on the package, and then rinse it with cold water several times to cool it down. 2. Put garlic, salt, chicken essence, soy sauce, sugar, vinegar, chili oil, and sesame oil (millet pepper, green onion, coriander garnish) on the fern root powder.

Appetizers include: 1. Cold bitter gourd.

Ingredients: 200 grams of bitter gourd. Seasoning: Kewpie strawberry jam.

Method: 1. Wash the bitter gourd and cut it into small pieces, remove the seeds, blanch it, drain it, put it in the refrigerator and chill it, then take it out and put it on a plate.

2. Serve with Kewpie strawberry jam when eating.

2. Pat the cucumber.

Ingredients: 1 cucumber, cooked peanuts, sesame oil, light soy sauce, chili paste, sugar, balsamic vinegar, garlic, salt, chicken essence.

Method: 1. Prepare all the above materials, clean the cucumber, put it on the board and pat it open with a knife, and cut it into small pieces.

2. Add a little salt to the cucumber and marinate for about 5 minutes, and after the cucumber is pickled out of the water, pour out the water.

3. Finely chop the garlic and crush the peanuts with a knife.

4. Add the pickled cucumber to minced garlic, peanuts, light soy sauce, sesame oil, sugar, chicken essence, balsamic vinegar, and stir well to taste.

3. Celery lily.

Ingredients: celery, 6 lilies, salt, chicken essence.

Method: 1. Wash the celery and cut it into small pieces. Bring the water to a boil, blanch the celery for about a minute, remove the rinse water and drain. Remove the black part of the lily, break it into small pieces, wash and drain.

2. Heat the pan, pour in the oil and heat it, put the blanched celery and stir-fry for a while.

3. Add the lily, add salt and chicken essence to taste, quickly stir-fry to taste, and turn off the heat immediately when you see the edge of the lily become transparent.

Fourth, cold eggplant.

Ingredients: 500g eggplant, 20g garlic, shallots, coriander, red pepper, dried red pepper, Sichuan pepper, sesame seeds, salt, sugar, vinegar, light soy sauce, edible oil.

Method: 1. Prepare all the above ingredients, fry the chili pepper into small pieces, add sesame seeds, peppercorns and a little salt to fry it into chili oil and let it cool for later use; Chives, chives cut into small pieces; Finely chop the red pepper.

2. Cut the washed eggplant into thick slices and steam for 25 minutes until it feels soft when poked with chopsticks.

3. After cooling, tear the steamed eggplant into strips by hand and place them on a plate.

4. Sprinkle with coriander, chives and minced red pepper; Mash the garlic with a little salt, add vinegar, light soy sauce, sugar and an appropriate amount of chili oil to make a seasoning sauce, and pour it on the eggplant.

5. Raw baby cabbage.

Ingredients: baby cabbage, gherkins, purple cabbage; 10,000 characters soy sauce, Maggi umami sauce, Zhenjiang balsamic vinegar, mustard, sesame oil, rock sugar, garlic paste, coriander.

Method: 1. Wash baby cabbage, cucumbers, and purple cabbage and dry them and cut them into thin strips. Plate in layers. Garnish with coriander leaves on the side.

2. Mix all the seasonings well, dip them or pour them directly when eating.