How to make the dishes delicious and beautiful

Platter of red oil. In summer, people's appetite decreases, hot meals are always sweaty, and big fish and meat take a long time to make, hot weather is a test for people who cook, the kitchen temperature is 40 degrees, more reluctant to stay longer, in fact, cold dishes take a short time, and very popular, as long as you match your favorite ingredients can be cold dressed, eat also under the meal, it is also a must-have snack in summer, served on the table than big fish and meat is more popular, and it was swept away early.

Main ingredients: 2 cucumbers, a handful of bean sprouts, 2 bean curd bamboos, half a carrot, a little fungus, an appropriate amount of coriander, a spoonful of minced garlic, half a spoonful of minced ginger.

Seasoning: a pinch of Sichuan pepper, 2 star anise, 3 bay leaves, a piece of cinnamon, a piece of grass fruit, a piece of angelica, a pinch of cumin, an appropriate amount of dried chili pepper, half a green onion, 2 spoons of chili noodles, half a spoon of sesame seeds, an appropriate amount of salt, an appropriate amount of sugar, 50 grams of balsamic vinegar, 10 grams of light soy sauce, an appropriate amount of sesame oil.

Detailed Instructions]:

1. First of all, we prepare all the side dishes, cucumbers are cleaned and set aside, bean sprouts are peeled and washed to control the moisture for later use, yuba and fungus are soaked in advance for soft use, and carrots are washed and peeled. Remove the head and tail of the cucumber, pat it flat with a knife, and do it like this.

2. Cut the cucumber into sections and put it in a pot, sprinkle some salt to remove the water of the cucumber.

3. Rub the carrot into thin strips, cut the yuba into segments, wash and tear the fungus into small pieces.

4. Pour water into the pot, open the water with salt, put the yuba into the boiling water and blanch for half a minute, remove and drain the water.

5. Blanch the bean sprouts in boiling water for 2 minutes, the bean sprouts become soft, and remove the cooled boiling water for later use.

6. Finally, blanch the shredded carrots and fungus in boiling water for one minute, remove and control the moisture for later use.

7. Put all the blanched dishes into a larger pot, or add other ingredients you like.

8. Mix all the cold vegetables, which is also my favorite dish, the color matching is very refreshing, red is shredded radish, green is cucumber, yellow is bean sprouts, black is fungus, reasonable and balanced nutrition.

9. Next, we make the sauce, pour two tablespoons of rapeseed oil into the pot, and put the pepper, star anise, bay leaves, cinnamon, grass fruit, angelica, cumin, green onion, ginger, and washed coriander into the pot, stir-fry over low heat, and remove all the spices.

10. Add 50 grams of balsamic vinegar and 20 grams of light soy sauce to the bowl, scoop the fried sesame oil into it and stir well, and finally add sugar and salt to taste.

11. Next, we fry a chili oil, put two spoons of chili noodles in a bowl, put half a spoon of sesame seeds, add a few drops of vinegar to the chili noodles and stir well to prevent the chili noodles from being fried in hot oil, rapeseed oil is hot and smoking, pour the hot oil on the chili noodles with a spoon to stimulate the fragrance of chili sesame seeds, stir well and cover a plate and simmer for 10 minutes, and the spicy oil is ready.

12. Add a spoonful of minced garlic, then half a spoonful of minced ginger, a pinch of coriander, some salt, and some chicken essence to the cold vegetable bowl.

13. Scoop two large spoons of sauce, put a spoonful of chili oil, and finally pour some sesame oil and mix evenly with chopsticks.

See what you cook... I think it's OK to make home-cooked food as long as it tastes...

Cold dishes: such as white-cut chicken, roast duck, etc., depending on your presentation technique.

Steamed food: Set the plate before putting it in the pot, such as steamed fish and steamed pork ribs.

A simple disc tutorial will be seen at a glance.