Simple and easy to make high grade meat dishes

The second course: plum cabbage button meat, this dish is a southern specialty food, the method is also very simple, and fragrant but not greasy, as a northern family banquet dish is very eye-catching, the method is as follows: half a catty of pork belly with skin, cut into thin slices, boil the water in the pot, blanch the meat slices and cook, so that the taste of the meat is not greasy, and then put the meat neatly in the bowl, add the flavor is extremely fresh, dark soy sauce, oyster sauce, star anise, Sichuan pepper, spread the plum vegetables on the top, scoop a spoonful of cooked oil, put it on the steamer and boil it for 40 minutes, take out the bowl, Buckle it upside down into the plate, and the plum cabbage button meat that is fragrant but not greasy in the entrance is ready.

Cost**15 yuan.

The third dish: spicy fried chicken nuggets, buy a year-old rooster, the cost is **15 yuan a catty, 3 catties 45 yuan, cut into small pieces, do not blanch, add the taste of the very fresh after washing the blood water in cold water, more oyster sauce, cooking wine, grasp and mix evenly, marinate for more than 2 hours to taste, heat the oil pot, stir-fry the green onion and ginger, pour in the chicken nuggets and fry on high heat, add boiling water and simmer for 40 minutes after stir-frying, and finally collect the juice on high heat, add chili peppers and fry out of the pot on high heat, you can also paste cornmeal tortillas on the side of the pot and serve them together, Whole grains are more popular than pasta. The cost** is about 45 yuan.

Fourth course: braised fish, a yellow croaker. Remove the scales, remove the internal organs, cut obliquely into the bone from under the gills of the fish after washing, cut one every 2 cm, put in the ginger cooking wine to remove the fish, heat the oil pot, fry the green onion and ginger, put the fish on low heat and fry until it changes color, add a spoonful of bean paste and fry until fragrant, add boiling water to cover the fish, add cooking wine, a small amount of salt, simmer for 15 minutes on medium heat, collect the juice over high heat, and the delicious braised fish will be ready, the cost is 15 yuan.

The fifth course: shredded mustard meat, shredded tenderloin, cleaned with cold water, add cooking wine, oyster sauce, extremely fresh, sugar, marinate for 15 minutes to taste, wash the mustard, blanch the peas and cook, heat the oil pot, put in the green onion and ginger and stir-fry until fragrant, pour in the shredded meat and stir-fry over high heat, put in the mustard and peas, fry on high heat, drop cold water in the middle to prevent the pot from pasting, stir-fry evenly out of the pot, the method is simple, the taste is fragrant and fresh, the cost is **10 yuan. By the way, steam a pot of wowotou and serve it together, which is even more novel and unique.

The sixth dish: braised pork, braised pork can be said to be a must-have dish for Chinese New Year's Eve dinner, meaning auspicious, braised pork is well done, fragrant but not greasy, delicate taste, but many people make braised pork is very fatty and not delicious, just because you are missing such a step! Here's how:

The pork belly with skin is cut into 3 cm pieces, blanched to remove the fishy and greasy, the following step is very important, the braised pork can not be stewed directly, but to put the meat pieces in a dry pot, stir-fry the oil over low heat, and then pour off the excess oil, and then add boiling water and rock sugar, the taste is extremely fresh, cooking wine, star anise, pepper, bay leaves and other seasonings, boil over high heat, simmer for 40 minutes on medium heat, collect the juice over high heat, the braised pork is fragrant but not greasy, melts in the mouth, and is particularly delicious. Half a pound of meat, the cost is **15 yuan.

Pork head, curly hoof, meat skin jelly, lemon pork skin, beef cold slices, cold jellyfish shreds, ghost chicken, soaked chicken feet, braised chicken feet, crystal skin jelly, chicken shredded with sesame sauce, braised pig's trotters, white-cut chicken, etc. In addition to these cold meat dishes, there are also vegetarian cold dishes, such as cold tofu skin, preserved egg tofu, peanuts, cold bean curd, cucumber in sauce, and cold fungus. In addition to regional differences, cold dishes are eaten differently on different festivals.

Coleslaw is a dish made by adding ingredients such as red oil, soy sauce, and garlic after preliminary processing and blanching treatment. According to the classification of red oil, it can generally be divided into three categories: spicy, spicy, and spiced.

The history and culture of coleslaw are much more profound, dating back to the Zhou and pre-Qin periods. For every cold dish, it is not only the food itself that is eaten, but also the seasoning is the soul. Sugar, sesame oil, vinegar, salt, chili oil, etc. are more or less seasoned, giving each dish a different taste.

Before eating, mix all kinds of ingredients together with the sauce, and the sour, spicy, sweet, and numb flavors will spread in the mouth, awakening the stomach and maintaining health.

Shredded meat mixed with flour skin.

Ingredients: pork (lean) three taels, mung bean flour skin, two pieces of cooking oil, five coins of soy sauce, three coins of sesame oil, five cents of vinegar, two coins of mustard, five points of salt water, ten pieces of sesame sauce, five coins of monosodium glutamate.

Method: Wash the pork first, slice it into slices and then cut it into thin strips; After soaking the flour skin softly, cut it into shreds with a straight knife, boil it in a pot of boiling water, remove it and put it in cold water, drain the water, put it on a plate, and stir it up with chopsticks. Then put the wok on the fire, pour in the oil and heat, then put the shredded meat into the pot and stir-fry, add a penny of soy sauce, and wait for the meat to change color and serve on the vermicelli.

Pour vinegar, sesame oil, mustard, salt water, monosodium glutamate into the juice, preferably drizzled with sesame sauce.

Features: Aromatic and refreshing, with wine and delicacies.

Ten simple and atmospheric cold dishes1. Garlic tribute vegetables.

Tribute cuisine is a special kind of ingredients, a specialty of Xuzhou, Jiangsu, many people have not eaten, the taste is like jellyfish, it crunchs when eaten, it is also known as "Xiangcai", cold dressing, eating hot pot is excellent.

Second, cold hairy belly.

It is indispensable in hot pot, but it is more delicious when used for cold dressing.

3. Pickled cucumbers.

Cucumber is a dish that tests knife skills, but it can be solved by ordinary people with 2 chopsticks, and everyone can become a chef.

Fourth, cold broccoli.

Don't fry broccoli and eat it, try this way to eat, and the nutrients will not be lost.

5. Spicy shredded chicken.

A simple and delicious dish, numb and spicy quite appetizing, it is also a good side dish.

6. Steamed eggplant.

The eggplant is not fried or fried, it is refreshing and less oily, and you can't forget it after eating it once.

7. Cold pork heart.

Don't miss this meat in summer, cool off the heat and make the body more comfortable.

8. Old vinegar peanuts.

Drink a little wine in the summer, this old vinegared peanut dish is a perfect side dish to accompany the wine.

9. Coriander mixed with beef.

Cut the beef into slices and blanch it and mix it with sauce, which is particularly satisfying and trouble-free.

10. Cold oil bean skin.

Buy two sheets and mix everything, and it can be served on the table in a few minutes, which is refreshing and appetizing, and you are not afraid of fat.

Salt juice: It is made by mixing refined salt, monosodium glutamate, sesame oil and an appropriate amount of fresh soup, which is white and umami. It is suitable for mixing chicken, shrimp, vegetables, beans, etc., such as salted chicken breast, salted shrimp, salted broad beans, salted lettuce, etc.

Soy sauce sauce: It is made by blending soy sauce, monosodium glutamate, sesame oil, and fresh soup, such as red and black salty umami. It is used to mix or dip meat as the main ingredient, such as: soy sauce chicken, soy sauce meat, etc.

Shrimp oil sauce: Ingredients include shrimp roe, salt, monosodium glutamate, sesame oil, Shao wine, and fresh soup. The method is to fry the shrimp roe with sesame oil and then add seasoning to boil, which is white and salty and umami. It can be used to mix meat and vegetarian dishes, such as: shrimp oil winter bamboo shoots, shrimp oil chicken slices.

Crab oil sauce: The ingredients are cooked crab roe, salt, monosodium glutamate, minced ginger, Shao wine, and fresh soup. The crab roe is first fried in vegetable oil until fragrant, and then boiled with seasonings, which is orange-red and salty and umami. It is mostly used to mix meat sauces, such as: crab oil fish fillet, crab oil chicken breast, crab oil duck breast, etc.

Oyster sauce sauce: The ingredients are oyster sauce, salt, sesame oil, and boil with fresh soup to make it coffee-colored and salty. It is used to mix meat sauces, such as oyster sauce chicken, oyster sauce meat slices, etc.

Ingredients: coriander, mung bean sprouts, lettuce, vermicelli, shiitake mushrooms, black fungus.

Excipients: oil, vinegar, pepper, sugar, soy sauce, hot sauce, ginger, garlic, sesame oil.

Method: 1. Wash the coriander and mung bean sprouts, peel and shred the lettuce, soak the mushrooms and black fungus, wash and shred.

2. Blanch the mung bean sprouts with a spoonful of salt for 1 minute, remove and drain the water.

3. Blanch the shiitake mushrooms and black fungus.

4. Add shredded lettuce and drain immediately.

5. Drain the water and put it in a pot for later use.

6. Put the dried vermicelli into the roast.

7. Put it in cool white water to cool it, so that it is all soaked.

8. Use an egg to spread the egg skin. Shred the egg skin.

9. Put all the ingredients together.

10. Finely chop the garlic and ginger, turn on the hot oil in a hot pan and pour in the garlic and ginger hot sauce, soy sauce, sugar, pepper and vinegar to boil, cool and then mix.

11. Pour in the seasoning, put on gloves and mix well. (Each taste is different, you can mix it according to your own taste).

There are many kinds of cold dishes when eating, and raw salad is very common among them, mainly mixed with fresh fish, beef loin, green radish and other foods to eat. You need to cut the ingredients into thin strips after the initial processing, and then mix them with condiments to eat, and you need to prepare cucumbers, coriander and other foods when making them, and you also need to prepare various condiments, which taste very good.

There is also a way to eat cold dishes is cooked and mixed, you need to prepare cooked boneless chicken, duck or seafood, cut into thin strips and thin slices and put on a plate, add refined salt, monosodium glutamate, chili oil and other seasonings, stir evenly and then serve on the plate, and the often eaten mixed chicken shredded winter bamboo shoots, shredded meat spinach is a good choice.

Raw and cooked mix is also a good way to eat cold dishes, which requires us to mix the cooked meat with crispy and tender vegetables, cut it into thin strips and then stack it on a plate, and mix it well after adding seasoning. Stir-fried meat lifts are one of the good options.

Spoon mix is also a cold way to eat, which is a cold dish that is very suitable for us to eat in autumn and winter. We need to pull the skin of the stir-fried meat and put it into a stir-fry spoon with bottom oil for stir-frying, plus rice vinegar, soy sauce, chili oil, and mustard marinade for seasoning, and put it on the plate, so that there will not be too much cold in such a cold dish.

Mixed is a relatively advanced way to eat cold dishes, generally speaking, you need to choose sea cucumber, fresh shrimp, cooked chicken breast, and orchid slices as the main ingredients. Cut into shreds or draped blades, blanched and put on a plate, then add refined salt, monosodium glutamate and other seasonings, mix evenly and then shape the plate, and it is made.

Cold cucumber bean curd fungus].

Ingredients: 2 cucumbers, 2 bean curd bamboos, 1 fungus, 1 peanut, 2 garlic, 2 millet spicy, 2 light soy sauce, 1 spoon of aged vinegar, 1 spoon of salt.

Production method: 1. Wash the cucumber first, flatten it and then cut it into small pieces and put it in a bowl;

2. Soak the yuba in water in advance to soften and cut it into small pieces for later use; Soak the fungus in water for 30 minutes in advance;

3. Blanch the fungus in boiling water for about 2 minutes, then add the yuba to blanch for 30 seconds, take it out and put it in cold water, 4. Add vegetable oil to the pot, add 1 handful of peanuts to the cold oil, stir-fry slowly over low heat, stir-fry until the color becomes darker, and set aside.

Spicy millet chopped, garlic cut into minced garlic, put in a bowl, add an appropriate amount of star anise pepper to the oil pan, fry the fragrance, and then pour the hot oil directly on the minced garlic to stimulate the fragrance, pick out the ingredients, add 2 spoons of light soy sauce, 1 spoon of rice vinegar, 1 spoon of salt, 1 teaspoon of sugar, stir well, and the juice is ready.

6. Put the drained fungus and yuba root cucumber together, and then add peanuts and rice, an appropriate amount of coriander;

7. Finally, pour the sauce in, stir well, and our cold cucumber bean curd fungus is ready. Serve on a plate and enjoy.

The specific method is to wash the tomatoes, cut them with a hob, and then put them in a glass bowl, sprinkle white sugar on the tomatoes, and stir them evenly.

Cold fungus. 1. Soak the black fungus in warm water first, and then wash it piece by piece with running water, or you can use salt or flour to clean it.

2. Tear the cleaned black fungus into small pieces by hand.

3. Boil the water on the pot shelf, blanch the black fungus, remember to blanch it and let it cool in the cold water quickly to maintain its color and crispness.

4. Put the blanched black fungus in a bowl, add garlic, chili water, salt, monosodium glutamate, pepper, cold vinegar, etc. and stir well.

Do you like delicious and low-fat food? Look at this cold dish, simple and easy to adjust, cucumber, broccoli, chicken breast, eggs, let's have a vegetarian spell, which is both beautiful and delicious, and the most important thing is low-fat, which is very suitable for the babies of **! I have a feeling of satiety after eating, but it is not easy to gain weight, it is a good helper on the road, so hurry up and do it!

I love sharing cold sauces. The ingredients are cold soy sauce, chili oil, ginger foam, garlic puree, and a dash of chicken essence. These are multi-purpose cold blended juices.

No matter what dish is cold, they are very tasty.

Cold preserved eggs, cold bean curd, and some cold dishes that will be sold in shopping malls, in fact, are not something that can be made, cold salad jellyfish shreds.

There are too many, such as shredded tofu with oyster sauce, tofu with chives, preserved egg tofu, mixed vegetables, shredded hawthorn and pear, etc.

Cold shredded potatoes, cucumbers, preserved egg tofu a lot...

Pat cucumbers, fried edamame, vinegar shredded potatoes,

Sesame juice mixed with beans is delicious and trouble-free.

Cold enoki mushroom.

Cold celery. Ice white jade fruit salad.

Pat the cucumbers and mix the tomatoes with sugar.

A vegetarian cold dish.

Fresh mixed vegetables.

Ingredients: 1 bitter chrysanthemum, 8 cherry radish, 1 tablespoon pine nuts, 1 2 bell peppers, 1 ginger, 1 tablespoon lemon salad dressing, 1 2 teaspoons mustard, 2 teaspoons olive oil, 1 teaspoon sugarRecipe 1Ginger juice. 2.

Lemon salad dressing (can be replaced with cold soy sauce, light soy sauce), mustard, olive oil, sugar mix and stir well. 3.Pick and wash the bitter chrysanthemum, slice the cherry radish, and shred the bell pepper.

4.Sprinkle with pine nuts with the sauce.

Spinach cashew nut tart.

Ingredients: 1 handful of spinach, 1 bundle of vermicelli, 2 eggs, 1 2 pieces of ginger, 3 cloves of garlic, 1 shallot, 1 teaspoon of salt, 1 3 tablespoons of cold soy sauce, 1 4 tablespoons of balsamic vinegar, 1 2 teaspoons of sugar, 1 3 teaspoons of chicken essence, appropriate amount of chili oil, appropriate amount of cashew nuts 1Soak the vermicelli in warm water until soft. Roast or sauté cashew nuts, mince green onions, and squeeze ginger.

2.Blanch the spinach and vermicelli, remove them and put them in cold boiled water for later use. 3.

Spread the eggs into egg skins. 4.Spinach, eggs, vermicelli, add salt, mix well to taste.

5.Chili oil + balsamic vinegar + cold soy sauce + sugar + chicken essence + garlic paste + ginger juice + minced green onion mix well. Ripe cashew nuts finely chopped.

When eating, drizzle the juice and chopped cashew nuts and mix well.

Okra bouquet salad.

Ingredients: 400 grams of okra, appropriate amount of garlic, 2 spicy millet, 10 grams of onion, tablespoon of soy sauce, 1 teaspoon of balsamic vinegar, 1 teaspoon of oyster sauce, and a little white sugar Recipe 1Rinse the okra and blanch it in boiling water for 2 minutesRemove and soak in cool boiled water and allow to cool for 3

Spicy millet diced, minced garlic 4Mix soy sauce, oyster sauce, balsamic vinegar and sugar 5Take out the okra, remove the pedicle and cut it in half

Onion cut into a ring 7Place the okra vertically on a plate and secure with onion ringsPour oil into the pan and sauté the garlic and millet spicy 9

Then pour in the sauce and bring to a boil and drizzle over the okra.