How to make the tribute dishes cold and delicious, and the tribute vegetables are blanched with boil

The practice of cold salad.

Soak the tribute vegetables in dry and cold water (more than 1 hour), rinse them well after soaking, boil half a pot of water, put a spoonful of salt after boiling, put in the tribute vegetables until they boil again and remove them.

After taking it out, use ice water to ice it, the temperature in Beijing is now below zero, and the water in the faucet is very cold, so I didn't put ice cubes, so that it is more crisp after being chilled.

After draining, cut into small pieces of about 2-3 cm, put them in a stirring basin, put in chili sauce, light soy sauce, balsamic vinegar, oyster sauce, sugar, salt, chicken essence, sesame oil and stir evenly, marinate for a day to be more flavorful, in fact, the method of cold dishes is nothing more than these seasonings, the important thing is to adjust the amount of each seasoning according to your own taste.

If you don't have this hot sauce, puree it with garlic and a little ginger, and cut the millet pepper into rings instead.

How to choose tribute dishes.

When choosing a tribute dish, the first thing to look at is the color.

It looks emerald green and has no yellow leaves, which is basic, and of course it is also a sign of the freshness of the vegetables. We don't buy vegetables every day at work, if you buy a good tribute dish to put it for a few days, I also have a little summary, some businesses will sprinkle water in order to make the vegetables look clean and beautiful, or wash them with water, of course, there is no problem with eating on the day, but if the time is long, the taste will be much worse, if you want to put it for a long time, it is best to choose those dishes that do not enter the water.

Select the variety. Although the tribute dishes generally look and feel similar, I used to think so, but in fact, there is a difference, we often take the stir-fried tribute vegetables, it is best to choose those varieties with large leaves and short stems, which are definitely much more delicious than those with long stems.

Dried moss is soaked before eating. Soak for about 8 hours (soak at night, do just right the next day), add an appropriate amount of salt to knead after soaking, squeeze out the green water, add an appropriate amount of salt and sugar and knead for about 2 3 minutes, rinse clean, cut into small pieces, pass with warm boiled water, cut off and set aside.

Cold salad. Ingredients: dried vegetables, green onions, white sesame seeds, chicken essence, sesame oil, sugar, light soy sauce, salt.

How to make:1Take an appropriate amount of tribute vegetables and soak them in warm water in advance, and soak them for about 25-30 minutes (cold water soaking time is long, but the taste is better.) It can be soaked the day before cooking. ), then wash and remove.

2.Put water in the pot and boil, pour in the tribute vegetables, blanch, remove and drain.

3.Arrange the tribute dishes and place them on a cutting board, cutting them off about three to five centimeters. Cut off the green onion and cut it into thin strips for later use.

4.Remove the impurities from the white sesame seeds, put them in a pot, and slowly fry them over low heat until they are crispy and ready to use.

5.Put an appropriate amount of salt, chicken essence, sesame oil, sugar, light soy sauce and a little boiling water into a bowl and mix well into a seasoning sauce, evenly pour it on the tribute vegetables on the plate, and then sprinkle with fried white sesame seeds, mix well when eating (the seasoning can be prepared by yourself, added according to personal taste.) Sprinkle with shredded green onions, and you're done.

Ingredients: tribute vegetables, salt, chicken essence, vinegar, sesame oil, sesame paste, sugar.

Preparation: Cut the tribute vegetables into inch pieces. Sit on the pot and pour in the water, add a little salt, after the water boils, put the tribute vegetables into the water and boil for one minute, remove and cool. After the tribute vegetables have cooled, drain the water and set aside.

Preparation: Put the tribute vegetables into the mixing bowl, add chicken essence, vinegar, salt, sesame paste, sugar, stir well, and serve on a plate.

Practice 2. Ingredients: 300 grams of tribute vegetables, a little cooked white sesame seeds, white vinegar, monosodium glutamate, salt, sugar, sesame oil.

Preparation: Cut the tribute vegetables into inch pieces, scald them with boiling water, remove and drain them for later use.

Preparation: Put the tribute vegetables on a plate, add salt, monosodium glutamate, sugar, white vinegar and mix well, then sprinkle in cooked sesame seeds, and drizzle sesame oil on top.

Tribute vegetables need to be blanched with boiling water to be delicious, the following is an introduction to the practice of cold tribute dishes:

Ingredients: 1 small handful of dried vegetables, appropriate amount of peanuts.

Excipients: appropriate amount of salt, 3 cloves of garlic, 1 tablespoon of light soy sauce, 1 tablespoon of vinegar, 1 tablespoon of sesame oil, 2 tablespoons of spicy brother Ming coarse pepper oil, 1 tablespoon of oyster sauce.

1. Prepare a small handful of dried tribute vegetables for soaking.

2. Cut the soaked tribute dish into small pieces.

3. Put an appropriate amount of salt in the pot to boil, and after the water boils, put in the Xianzhen cut tribute vegetables and blanch for about 1 minute.

4. Blanch the water and remove it, let it cool and put it in a pot for later use.

5. Add minced garlic, 1 tablespoon of light soy sauce, 1 tablespoon of vinegar, a little oyster sauce, 2 tablespoons of chili oil, an appropriate amount of salt, a little peanuts, stir evenly and put on a plate.

Tribute vegetables need to be blanched with boiling water. Gong Cai is a dehydrated vegetable, and it should be blanched before cold salad, and Gong Cai needs to be blanched with hot water for three to four minutes. After scalding, the tribute vegetables are taken out and drained, and the salad needs to be cut into small pieces of three to five centimeters, and then mixed with condiments.

Tribute vegetables are very rich in vitamins and iron.

Introduction to other ways to eat tribute dishes. Tribute dishes can be eaten with seasonings and stirred evenly, which can be said to be very convenient and fast. In addition, the same is true for stir-frying, and the same way as the usual stir-fried dishes, the fried pork slices with tribute vegetables are also very delicious.

Tribute dishes can also be wrapped into buns to eat, chop it and put it in the buns, it is also great to make tribute vegetable buns, all in all, there are various ways to eat according to your own preferences.

The delicious method of tribute vegetable salad is as follows:Ingredients: a handful of tribute vegetables, an appropriate amount of garlic, a little sugar, an appropriate amount of oyster sauce, an appropriate amount of sesame oil, an appropriate amount of salt, an appropriate amount of light soy sauce, 1 spicy millet, and an appropriate amount of vinegar.

1. Soak the dried vegetables in cold water and wash the socks.

2. Blanch in a pot under boiling water for 4 minutes.

3. Remove and cool water.

4. Cut into strips like this.

5. Cut the millet into spicy rings and mince the garlic.

6. Seasoning sauce: Put minced garlic, millet spicy, salt, sugar, oyster celery oil, vinegar, light soy sauce, sesame oil in a small bowl, and stir well.

7. Put the tribute vegetables into a large bowl, pour the sauce on the sedan chair Bigong vegetables, and mix well.

8. Plate! The crispy and delicious salad is good.

The method of salad is as follows:

Ingredients: 1 small handful of dried vegetables, appropriate amount of peanuts, appropriate amount of salt, 3 cloves of garlic, 1 tablespoon of light soy sauce, 1 tablespoon of vinegar, 1 tablespoon of sesame oil, 2 tablespoons of chili oil, 1 tablespoon of oyster sauce, etc.

1. Prepare a small handful of dried tribute vegetables for soaking.

2. Cut the soaked tribute vegetables into small pieces.

3. Boil water in a pot, add an appropriate amount of salt, and after the water boils, put in the blanched water of the chopped Gongcai Mausoleum for about 1 minute.

4. Blanch the water and remove it, let it cool and put it in a pot for later use.

5. Add minced garlic, 1 tablespoon of light soy sauce, 1 tablespoon of vinegar, a little oyster sauce, 2 tablespoons of chili oil, an appropriate amount of salt, and a little peanuts.

6. Mix evenly and put on a plate, super delicious.

Tribute vegetable is a kind of vegetable, which is cultivated in Anhui and other places, and is a tribute vegetable in ancient times. So, how to make tribute dishes delicious? How to make tribute dishes cold and delicious?

How to make tribute dishes delicious.

Stir-fried pork ribs with tribute vegetables are more delicious, method:

1.Soak the tribute vegetables until soft, cut into sections and set aside.

2.Chop the ribs into small pieces and marinate in oil, salt and oyster sauce for 10 minutes.

3.Stir-fry the ginger in a frying pan until fragrant.

4.Add the ribs and stir-fry, then cover and cook for 5 minutes.

5.Add tribute vegetables, wagyu beef balls and red peppers, add salt, cover and cook for 5 minutes.

How to make tribute dishes cold and delicious?

Ingredients. 80g of dried tribute vegetables

Old godmother: Appropriate amount.

Light soy sauce in small amounts. Minced garlic to taste.

Appropriate amount of sesame oil.

Accessories. A few drops of aged vinegar.

Sesame seeds in small amounts. In the scorching summer, a cold dish is the main thing - the practice steps of cold salad (beauty and health care).

1.Soak the dried tribute vegetables in water for 20 minutes.

2.It is best to soak it in cold water, refreshing. Drain after soaking.

3.Bring water to a boil in a hot pot and boil the soaked tribute vegetables in boiling water for 2 minutes. Remove and rinse with cool water and drain. (Don't cook it for a long time, it won't taste good for a long time).

4.Wait for the tribute vegetables to cool, cut them into small pieces of 3 cm equal length, and arrange them.

5.To make the sauce: light soy sauce, Lao Gan Ma bean drum chili sauce, sesame oil, a few drops of aged vinegar, sesame seeds, minced garlic. (Heat the pan, heat the sesame seeds and sesame oil until there is a slight smoke, and pour it over the minced garlic) If you like spicy, you can add millet pepper.

6.Finally, pour the juice evenly over the chopped tribute vegetables.

7.Wrap it in a plastic bag and put it in the refrigerator to become a cold dish for a while. In this way, the tribute dish is more refreshing.

8.Finally, remove from the refrigerator while eating. Edible. Mix the seasoning evenly to make it even more delicious!

How to clean the tribute vegetables.

I think that the tribute vegetables fried with green stir-fried or stir-fried with shiitake mushrooms should be washed directly, not cut with a knife, and broken directly by hand than with a knife, and the taste of the burn will be correct. If you are afraid that there will be pesticides attached to the tribute vegetables, you can soak them in water first, or add a little salt.

Ingredients: 80 grams of dried vegetables, 2 tablespoons of chili oil, appropriate amount of balsamic vinegar, appropriate amount of light soy sauce, a little sesame oil, an appropriate amount of salt, a little chicken essence, an appropriate amount of sugar, and a little oyster sauce.

Note: 1. If you feel that you can put the seasoning directly and pinch it is not salty, you can put the seasoning in the bowl first, and make the sauce for the first time, you can adjust it in the bowl, taste it first, add what you think is less, and adjust it to your favorite taste.

2. If you are not in a hurry to eat, you can also mix it and cover it with plastic wrap and put it in the refrigerator for more than an hour, which will taste better and have a good taste.

3. After soaking the tribute vegetables in warm water and washing them, you can also take the way of rubbing them with salt to make the tribute vegetables taste faster.

Steps of cold salad tribute dishes——

1. Soak the tribute vegetables in dry and cold water (more than 1 hour), rinse well after soaking;

2. Boil half a pot of water, put a spoonful of salt after boiling, put in the tribute vegetables until it boils again;

3. Ice it with ice water after fishing, the temperature in Beijing is now below zero, and the water in the faucet is very cold, so I don't put ice cubes, so that it is more crisp after chilling;

4. Drain the water and cut it into small pieces of about 2-3 cm;

5. Put it in a mixing basin, add chili oil, light soy sauce, balsamic vinegar, oyster sauce, sugar, salt, chicken essence, sesame oil and stir well to eat.