What are the cold dishes and meat dishes, and what are the cold dishes and cold meat dishes

More than 50 years ago <>, there were Guo Chaohua and Zhang Tianzheng, a husband and wife, who were engaged in the production and sale of spicy beef lung slices. The husband and wife's lung slices are large and thin, glutinous and flavorful, spicy and fragrant, and delicate and slag.

Material. Ingredients: beef, beef offal (belly beam, heart tongue, dry layer belly, scalp), salt-fried peanut kernels, brine, soy sauce, sesame powder, Sichuan pepper powder, monosodium glutamate, star anise, Sichuan pepper, cinnamon, Sichuan salt, white wine chili oil.

Method. 1. Wash the fresh beef and offal, and cut the beef into 500-gram pieces;

2. Put the beef and beef offal into a pot of boiling water and boil the blood water, put it in another pot, add the old brine and spices (filled with pepper, cinnamon, star anise), Sichuan salt, white wine, add water, boil for about 30 minutes with a strong fire, then cook over low heat for 90 minutes, cook until the offal is cooked but not rotten, take out the first cooked one, and let it cool for later use;

3. After boiling the brine over a high heat for about 10 minutes, put the monosodium glutamate, chili oil, soy sauce, Sichuan pepper powder and brine into a bowl to make juice;

4. Crush the cooked peanuts and set aside, then cut the cooled beef and beef offal into slices about 6 cm long and 3 cm wide and mix them together, pour the sauce and mix well, divide them into several plates, and sprinkle sesame powder and peanut kernels respectively.

The first course: cold beef.

Ingredients: beef, coriander, garlic, ginger slices, green onion, soy sauce, vinegar, monosodium glutamate, pepper, green onion, cooking wine.

Steps:1First, wash the beef with water, then put the whole beef in a pot, add two slices of ginger and a tablespoon of cooking wine.

2.Pour an appropriate amount of water into the pot, boil over high heat, then skim off the foam, turn to medium-low heat, simmer for about two hours, and take it out when the chopsticks can be poked through and let it cool.

3.To serve, cut the meat into thin slices with horizontal lines. Cut the coriander into sections, rub the ginger and garlic into a puree, then add an appropriate amount of chili oil, light soy sauce, oyster sauce, aged vinegar, sesame oil, salt and sugar to make a juice.

4.Finally, add the coriander and sauce, add a teaspoon of boiled beef broth, stir well, and sprinkle with white sesame seeds.

The second course: husband and wife lung tablets.

Ingredients: tripe, Sichuan pepper, cinnamon, star anise, salt, white wine, green onion, celery, cooked peanuts, ginger, garlic, red pepper oil, Sichuan pepper powder, soy sauce, monosodium glutamate, vinegar, sugar.

Steps:1First wash the tripe with water, then put it in a pot of boiling water, boil the blood and scoop it up.

2.Put the tripe into another pot, then add peppercorns, cinnamon, star anise, salt, white wine, green onions, ginger slices, then add an appropriate amount of water, boil over high heat, about 30 minutes, switch to low heat and cook for 90 minutes, remove and let cool.

3.Chop the cooked peanuts into minced pieces, shred the green onions and put them on the bottom of the plate, and cut the tripe into thin slices and arrange them on the plate.

4.Dice the celery and sprinkle it on top of the plate with the peanuts.

5.Finely chop the ginger and garlic, mix the shallots, red pepper oil, Sichuan pepper powder, salt, soy sauce, monosodium glutamate, vinegar and sugar into the sauce.

6.Pour the sauce over the cut beef offal and top with shredded green onions.

Raw materials: main ingredient: a pig tongue;

Seasoning 1: about 15 grams of green onions, about 10 grams of ginger, 3 to 5 cloves of garlic, 2 star anise, 1 small piece of cinnamon, more than 10 Sichuan peppercorns, 1 bay leaf, 2 slices of tangerine peel, 2 tablespoons dark soy sauce, 1 tablespoon light soy sauce, about 15 grams of rock sugar, 1 tablespoon cooking wine, appropriate amount of salt;

Seasoning 2: minced garlic, 1 tsp vinegar, 1 tsp light soy sauce, tsp sesame oil, tsp sugar, 1 tbsp chili paste;

Method: 1. Prepare raw materials;

2 3. Put the pork tongue into clean water, bring to a boil over high heat, and cook for about 5 minutes; Cook until the tongue coating on the surface of the pig is whitish;

4. Remove and carefully scrape with a knife (the white tongue coating on the surface of the tongue must be scraped clean);

5. Put all the seasoning 1 into the casserole, add an appropriate amount of water, boil and cook for about 5 minutes;

6. Then put in the processed pork tongue, boil for about 40 minutes, then turn off the heat, you can let it soak in the soup until it cools, it will add more flavor;

7. Put seasoning 2 into a small bowl, then add 1 tablespoon of braised pork tongue soup, mix well to form a sauce;

8. Remove the pork tongue after cooling, slice it and put it on a plate;

9. Pour in the sauce.

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.

Cold dishes generally include:Songhua otolide tofu, cold bitter chrysanthemum, sweet and sour purple heart radish shreds, cabbage heart oil bean skin, sweet and sour radish skin, garlic cowpeas, ginger egg, cucumber tofu dried shreds, cold potato shreds, cold bitter vegetables, cold bitter gourd, cold vegetable mix, cold lettuce, cold fungus, celery peanuts, etc.

Features of cold dishes:

1) Characteristics of material selection.

The preparation of cold dishes is relatively more particular than that of hot dishes, because some cold dishes are only seasoned and not heated during the production process, such as "sesame oil lettuce", "drunken shrimp" and other dishes. Some cold dishes only need to be blanched in a pot to maintain their original color and tenderness. According to the specific situation of each dish, it is particularly important to choose the suitable part of the raw materials and the production season of the raw materials, otherwise the characteristics of the cold dishes cannot be highlighted.

2) Characteristics of seasoning.

Seasoning is the key to making dishes. The taste of cold dishes is extremely important, not only to smell its aroma, but also to be chewy, with a toothy and cheeky fragrance and a long aftertaste. China has a large population, different tastes in the southeast and northwest, and various local flavors have their own characteristics, such as fish fragrance, spicy and strange flavor in Sichuan cuisine, pepper fragrance in Cantonese cuisine, etc., its taste is varied, and there are no changes.

Cold meat dishes include: cold beef, husband and wife lung slices, cold chicken gizzards, pork skin jelly, salted liver tips and other dishes.

Cold dishes mainly refer to some cold dishes that taste cold, and at the same time, cold dishes are divided into cold vegetarian dishes and cold meat dishes. Cold and hot dishes must appear at the same time in the banquet, which is the formal process of the banquet. These two types occupy different proportions in the banquet, and when choosing cold meat dishes, you must choose carefully, because this will determine the quality of the banquet.

Cold meat dishes are divided into three categories: spicy, spicy, and spiced. Cold dishes are made from raw materials that have been processed and processed with water, and seasonings such as chili oil, light soy sauce, and garlic grains. For every cold dish, it is not only the ingredients themselves that are eaten, but also the condiments that belong to life.

Sugar, sesame oil, vinegar, salt, spicy and other seasonings give each dish a different taste. Before eating, all kinds of food are mixed with the sauce, and the sour, spicy, sweet, and numb fragrance is released in the mouth, awakening the stomach and maintaining health. There are many types of cold dishes, and here is one of them.

Coleslaw is one of the best cooking methods to preserve the nutrients of vegetables. This is because cold dishes are not heated at high temperatures, so as to avoid the loss of nutrients.

However, it should be noted that some vegetables suitable for making cold dishes need to be blanched with hot water before making cold dishes, such as cold celery, cold mushrooms, cold bitter gourd, cold spinach, etc., as long as you pay attention to blanching time is not too long, or the soaking time is too long, for example, vitamins are afraid of high temperature and easy to dissolve in water, so that most of the nutrients can be preserved and will not be lost.