What are the cold dishes for wine, and can you put cooking wine in cold dishes

Cold dried shredded tofu.

This dish uses dried tofu from the Northeast as the main ingredient, with shredded shallots, shredded red pepper, coriander stalks, minced garlic, salt, monosodium glutamate, sugar, small grinding sesame oil, and pepper oil.

Remarks: Eat spicy, add chili oil, fry the fragrant pepper segments and mix evenly.

Refreshing enoki mushrooms.

Enoki mushroom is the longest cold dish I have eateni mushroom, the main ingredient enoki mushroom, the ingredients are shredded pepper, shredded carrot, minced garlic, salt, monosodium glutamate, sugar, material oil, and ginger oil.

Remarks: Blanch the roots of enoki mushrooms, let them cool, dry them, and then mix them with other ingredients and seasonings.

Chilled seaweed shreds.

I like sour and spicy kelp shreds, put some aged vinegar, chili oil, salt monosodium glutamate, a little sugar, minced garlic, minced coriander, and mix well. It's very simple, now you can buy fresh kelp shreds in the market, go home and wash the water, change the knife, add the seasoning I said above and mix it to eat!

Remarks: The cold kelp shreds must be blanched after washing, the purpose of blanching is to remove the fishiness and mucus, and the processed kelp shreds can be mixed with whatever flavor you want.

Pork ears salad. Cold pork ears are made of marinated pig ears, cooked pig ears are sold in cooked pork ears market cooked lo-mei stores, cooked pig ears shredded, coriander, an appropriate amount of salt and monosodium glutamate, cooked pig ears have been salty, so don't have too much salt, add a little red oil or chili oil and mix evenly.

For many people, banquets are a relatively common thing in people's daily life, because many times when people get married or go to school, they will throw a banquet to greet relatives and friends. In many cases, cold dishes are a more common dish at banquets, because it is loved by many people because of its texture and taste. It is not suitable to have two cold dishes at a big banquet, and there are many varieties of cold dishes needed at this time, so what are the cold dishes that people like to make at the banquet in their daily life?

Cold dishes. Material.

Cucumber, cabbage, minced garlic, salt, sugar, vinegar, cooking wine, chili oil.

Method. 1.Shred cucumbers, cabbage (you can match other dishes according to your liking), and boil vermicelli in cold water;

2.Put minced garlic, salt, sugar, vinegar, cooking oil, and chili oil into the prepared dish;

3.Stir well, cover the lid and put it in the refrigerator to refrigerate, and take it out to eat in the hot summer after it cools, which is called a refreshing.

Appetizers.

Material. 1 section of green radish, 1 red pepper, 2 coriander, salt, monosodium glutamate, vinegar, sesame oil, cooked vegetable oil.

Method. 1. Shred the radish, marinate it with salt for a few minutes, and squeeze out the water.

2. Wash and cut the coriander into sections, and cut the red pepper into shreds.

3. Season with vinegar, salt, monosodium glutamate, sesame oil, and cooked vegetable oil, and stir well.

Appetizers.

Brief introduction. The trick of a lazy person can sometimes work.

Material. 2 cucumbers, white vinegar, sugar, salt, monosodium glutamate, cooked white sesame seeds, cooked vegetable oil (or sesame oil).

Method. 1. Wash the cucumber and cut it into round slices.

2. Marinate with an appropriate amount of white vinegar and sugar for 10 minutes.

3. Gently squeeze out the water, add salt, monosodium glutamate, cooked vegetable oil or sesame oil, and stir evenly.

4. Sprinkle with cooked white sesame seeds. Sour, slightly sweet, just right for this season.

Appetizers.

Material. 3 cabbage leaves, half a carrot, salt, sugar, white vinegar, chili oil, sesame oil.

Method. 1. Shred the cabbage leaves, peel and shred the carrots.

2. Blanch in boiling water for two minutes, remove and let cool.

3. Marinate for at least half an hour with half a tablespoon of sugar, 3 grams of salt, and 1 tablespoon of white vinegar.

4. When eating, pour a spoonful of homemade chili oil, pour a little sesame oil and mix well.

Tips. 1. The proportion of seasoning is adjusted according to personal preference, and the spoon here refers to the commonly used spoon.

2. Because it takes some time to cool down, you can prepare it for lunch in the morning, or prepare it for breakfast the next day in the evening, which is very convenient.

Shoot cucumbers, spinach, peanuts, old vinegar stings and so on.

Several kinds of cold dishes are indispensable in rural banquets.

The first kind of cold dish: peanuts, speaking of this kind of cold dish, everyone is no stranger, when running wine in the countryside, the first cold dish that is generally served at the beginning should be peanuts, this kind of food is very simple, only need to be put into the pot and fry it a little, although the method is simple, but it does not affect the taste of peanuts at all, so this kind of cold dish is often seen in rural banquets.

The second kind of cold dish: cold cucumber, cucumber this kind of food, can not only be used to make dishes, raw or cold salad, but also a very delicious food, so when the rural banquet is held, some cucumbers will be prepared, mixed with vinegar, it has become a cold food with a cool taste, cold cucumber not only tastes cool, but also relatively crisp, it can be said to be sweet and sour, so cold cucumber is also a frequent guest on the rural banquet.

The third kind: cold preserved eggs, preserved eggs in our life, should be a more special existence, some people like to eat, but some people for preserved eggs, just like coriander, feel that this food has a strange taste, but this does not affect the status of preserved eggs in the rural banquet, every time it is served, everyone is talking and laughing, preserved eggs are gone, from here it can be seen that people who like to eat preserved eggs are more than people who don't like to eat preserved eggs, Therefore, cold preserved eggs are also a very popular cold dish in rural banquets.

Fourth: pig ears, speaking of several cold dishes necessary for rural banquets, pig ears should be the undoubted hegemony, cold pig ears taste crisp and refreshing, chewy, although it is meat, but there is no greasy feeling, eat into the mouth full of toughness, whether it is a child or the elderly, are also very fond of eating this cold dish, it can be said that cold pig ears are a kind of food suitable for all ages.

Yes, but not recommended. Cooking wine itself has no obvious taboos, you can decide according to your own taste preferences, but it is not recommended to add the chain holding wine to the cold dishes, the cooking wine itself has a relatively strong wine flavor and special taste, can be used for fish deodorization and fragrance, etc., its effect can be volatilized after high-temperature cooking, but the draft coleslaw does not need to go through a high-temperature process, and adding it to the coleslaw will cover up the delicious taste of the coleslaw itself.

Can you put cooking wine in pickles: You can put it, according to your needs. When pickling vegetables, you can put cooking wine to call Wang, because cooking wine itself has the function of pickling food, which can achieve the effect of removing the smell and smell, so when you put cooking wine in pickles, you can remove the flavor and make the pickles taste better.

Moreover, cooking wine contains alcohol and other substances, which can effectively prolong the preservation time of pickles. However, it should be noted that the flavor of cooking wine is relatively strong, and it needs to be put in an appropriate amount so as not to affect the texture and taste of pickles. At the same time, cooking wine can also reduce the chlorophyll in the dish from being destroyed, making the color of the pickled vegetables look more beautiful.

Yes, but not recommended. Cooking wine itself has no obvious taboos, you can decide according to your own taste preferences, but it is not recommended to add cooking wine to cold dishes, cooking wine itself has a relatively strong wine flavor and special taste, can use rubber to fish to remove the smell and fragrance, etc., its effect can be volatilized after high-temperature cooking, but cold salad does not need to go through high temperature crossing, adding to the salad will cover up the delicious taste of the salad itself. <

Yes, but not recommended. Cooking wine itself has no obvious taboos, you can decide according to your own taste preferences, but it is not recommended to add the cooking wine to the cold dishes, the cooking wine itself has a relatively strong wine flavor and special taste, can be used for fish to remove the smell and fragrance, etc., its effect can be volatilized after high-temperature cooking, but the cold dishes do not need to go through the high-temperature process, and adding to the cold dishes will cover up the delicious taste of the cold dishes themselves.

Yes, but not recommended. Brother Ye cooking wine itself has no obvious taboos, you can decide according to your own taste preferences, but it is not recommended to add cooking wine to cold dishes, cooking wine itself has a relatively strong wine flavor and special envy hand shouting special taste, can be used for fish deodorization and fragrance, etc., its effect can be volatilized after high-temperature cooking, but cold dishes do not need to go through a high-temperature process.

Cooking wine is not added to the cold salad, and the cooking wine is used to remove the fishy smell in the fish and meat, and the cold salad can be used with sesame oil, white soy sauce, etc. The addition of cooking wine to the coleslaw can easily mix the flavor of the cooking wine with the flavor of the cold dishes, which will destroy the taste of the coleslaw. Sedan excited.

Coleslaw is a dish that mixes food with seasonings and eats it cold. Coleslaw is a dish made by adding ingredients such as red oil, soy sauce, and garlic after the initial processing and blanching of closed socks. According to the classification of red oil, it can generally be divided into three categories: spicy, spicy and five-spice; Sichuan-style salad is the most common in the country, mostly spicy and spicy.

Cooking wine is not required for cold dishes. Because the taste of cooking wine for cold dishes changes, in addition, cooking wine generally needs to be heated to be delicious.

Coleslaw generally does not need to be served with cooking wine.

If you want to get rid of the fishy smell and greasy, you can also put a little cooking wine.

Anyone who knows how to cook knows that cold dishes don't need cooking wine. Hehe, let's change the cooking wine to sesame oil!!

Cooking wine is not required for cold dishes. Because the taste of cooking wine used for cold dishes has changed.

Generally, it is not recommended to eat raw cooking wine, it needs to be heated, and it will have a great wine flavor when put into cooking wine, covering up the taste of the cold dish itself, so it is not recommended to use it.

Cold dishes, commonly known as cold meat or cold cuts in the catering industry. It is a dish with a unique style and strong technical arrangement, and it is eaten cold for several hours, which is called cold dish. Most of the main raw materials for cold dishes are clinker, so this is very different from the hot dish cooking method, and its main characteristics are:

The selection of materials is fine, the taste is dry and fragrant, crisp and tender, refreshing and not greasy, the color is gorgeous, the shape is neat and beautiful, and the arrangement is harmonious and pleasing to the eye.

Ingredients: 100 grams of vermicelli, 50 grams of shredded kelp, 1 spinach, garlic, crushed peanuts, chili powder, salt, vinegar, light soy sauce, monosodium glutamate, vegetable oil.

Method 1: After the vermicelli is cooked, put it into cold water, remove it after it has cooled, and drizzle some cooked oil or sesame oil to prevent adhesion.

2. Soak the kelp, wash, shred, and blanch.

3. Wash the spinach and cut it into sections, blanch it, and rinse it with cold water after removing it (to prevent the spinach leaves from turning yellow).

4. Chop the minced garlic in a small bowl, put a small spoon of chili powder, heat the oil in the pot, pour it on it, and bring out the fragrance.

5. Put soy sauce, vinegar, salt, monosodium glutamate, and crushed peanuts into minced garlic and mix into juice.

6. Put the vermicelli, kelp shreds, and spinach together, pour the juice, and mix well.