How to make home cooked cold dishes in the Northeast? How to mix Northeast cold vegetables to be del

<> in the Northeast, whether it is going to a restaurant or a holiday banquet, there will be a refreshing big mixed dish, the ingredients may change slightly according to the existing raw materials, or more or less, so this dish is commonly known as home-cooked cold dishes, home-cooked cold dishes, as the name suggests, is a very homely cold dish, <>

Household ingredients or some different, the taste is also a little different, like to eat spicy put more chili oil, do not like to eat spicy chili oil can also not be put, generally sweet and sour slightly spicy slightly salty taste, every time will be mixed with a large pot, but every time as long as it is on the table, it will be very popular. Especially when the holiday table is full of big fish and meat, eating this cold salad is refreshing and greasy, and in the end, the first thing to eat must be this refreshing home-cooked cold dish, and other dishes can not be eaten, and this dish is absolutely not left.

Northeast home-cooked cold dishes].

Ingredients: 1 cabbage core, 1 cucumber, 3 dried tofu, 1 handful of vermicelli, 1 tablespoon chili oil, appropriate amount of salt, 1 tablespoon sesame oil, 3 cloves of garlic, 2 tablespoons of light soy sauce, 1 tablespoon of sugar, 3 tablespoons of rice vinegar.

Method: <>

1.Slice the cabbage into shreds with a blade.

2.Shred the cucumber.

3.Shred the dried tofu.

4.Add water to the pot and boil, add the vermicelli and cook until soft, remove and soak in warm water, soak until it becomes transparent and absorbs enough water.

5.Bring the water to a boil in the pot, blanch the dried tofu shreds for 1-2 minutes, remove the water and set aside.

6.Put shredded cabbage, shredded cucumber, shredded dried tofu and vermicelli in a basin, add chili oil, sesame oil, minced garlic, sugar, rice vinegar and light soy sauce.

7.Mix evenly with chopsticks from the bottom to the top, and put it on a plate.

Cooking skills: cabbage is made of cabbage core, the taste is crisp and tender, the vermicelli is soaked in warm water, the vermicelli is easy to soak in boiling water, soaked and broken, the ingredients can be increased or decreased according to preference, and the ingredients are put into the pot after all the ingredients are processed, and the seasoning must be put when eating, otherwise it is easy to get out of the water after a long time of mixing, and the taste is not refreshing, crisp and tender.

Northeast home-cooked cold dishes, as the name suggests, are relatively common cold dishes in Northeast people's homes.

The raw materials are mainly Northeast vegetables, and they can also be matched at will.

1. The main ingredients are Chinese cabbage, cucumber, coriander, dried tofu (called tofu skin in the south), and the ingredients are Hu Luo Bu (or water Luo Bu), vermicelli (it can also be powder skin, the supermarket sells dried powder skin, blanched with boiling water and cooled with cold water), shredded pork, minced garlic. The seasoning includes salt, monosodium glutamate, sesame paste, and aged vinegar.

2. First remove the cabbage leaves, slice the cabbage and cut it into shreds, cut the cucumber, dried tofu and Hu Luo Bu into shreds, cut the vermicelli into long sections, cut the coriander in the middle, and put it in a pot when the dish is ready. Sesame paste is mixed into juice with boiling water, add minced garlic, sesame paste, salt, monosodium glutamate, aged vinegar, mix well with chopsticks, you can add chili oil if you like spicy, you can also add a little less sugar, the taste is stronger.

Method: <>1 tofu skin, 1 cucumber, 1 enoki mushroom, 1 small handful of chili oil, 2 teaspoons sugar, 1 teaspoon light soy sauce, 2 teaspoons salt, 1 teaspoon garlic, 5 cloves, aged vinegar, 2 teaspoons, appropriate amount of coriander, appropriate amount of sesame oil.

1. Prepare the ingredients, these have been mixed in a small pot <>

Finish. 2. Wash and tear enoki mushrooms.

3. Shred the dried tofu.

4. Cucumber change knife, please forgive me for not having good knife skills, haha, you can also rub silk if you are used to wiping silk.

5Blanch dried tofu and enoki mushrooms in boiling water, and drain in cold water after boiling water again.

6 garlic parsley, finely chopped.

7. Put sugar and vinegar, sweet and sour, you can put a little more sugar, vinegar is more than sugar, the ratio of sweet and sour is about 2:3.

8Put a little light soy sauce to mix the color, the dark soy sauce is too heavy, the black is not good-looking, add salt according to taste.

9. Put chili oil, my chili oil is spicy, so it's enough to put these, and the color will look better if you have more.

10Mix well and start.

1.Finely shred the potatoes, "If you can't cut them, you can use a cutting board, but they must be fine."

2.Boil the dried tofu in boiling water, take it out, pass it in cold water, dry it by hand, and cut it into thin strips, the length of the shreds is about the same as that of potatoes.

3.Blanch the shredded potatoes directly with the boiling water in which the dried tofu is boiled, remove the cold water, and then remove the dry water.

4.Shredded cucumber, shredded potatoes, shredded dried tofu, put these three things together, mince the garlic and put it on top.

5.Use a pan to fry the chili peppers, put a little less oil, pour it directly on the minced garlic after frying, add salt, sesame oil, vinegar, and stir well.

The practice of cold salad thousand shreds:

Ingredients: 250g of 1,000 sheets, 50g of chili pepper, 100g of cucumber.

Excipients: appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of cumin, appropriate amount of monosodium glutamate, appropriate amount of light soy sauce.

1. Blanch 1,000 sheets with hot water.

2. Roll thousands of sheets into rolls, so that it is easy to cut.

3. Cut into thin strips.

4. Add fennel oil, salt and light soy sauce and stir well.

5. Add shredded cucumber and stir well.

6. Garnish with green and red pepper shreds.

1. Jellyfish: It is a summer cold dish. After jellyfish is cold, it is crisp and tough, refreshing and refreshing, and is a commonly used wine delicaction.

Mix all seasonings in a small bowl to make a sauce and set aside. Wash the jellyfish and cut them into shreds, blanch them quickly with hot water, and remove them from the ice water for later use. Wash and shred carrots and cucumbers, and chop and chop coriander.

Put all the ingredients in a bowl, drizzle with the sauce and mix well;

2. Shoot cucumber: a home-cooked cold dish, the main ingredient is cucumber, mixed with various seasonings. It is refreshing and delicious, suitable for summer consumption.

Cucumber belongs to coolness, summer consumption can clear heat and fire, eliminate the effect of toxins in the body, but also has a beauty effect, and the delicious cucumber summer consumption can also help digestion;

3. Northeast cold dishes: cucumber shreds, dried tofu shreds, jellyfish blanched and then shredded, vermicelli blanched first, first put cucumber shreds and dried tofu shreds into the container, then add an appropriate amount of salt, monosodium glutamate, stir well, then add jellyfish shreds, vermicelli, sesame oil, continue to stir, and finally add green onions, garlic, coriander, vinegar, mix well and put on a plate.

Ingredients for home-cooked cold dishes in the Northeast.

A cucumber and an appropriate amount of dried tofu.

Coriander to taste Salt to taste.

Sugar to taste, vinegar to taste.

Appropriate amount of soy sauce Appropriate amount of sesame oil.

Carrot Preparation of Northeast home-cooked cold dishes.

Step 1 Shred cucumbers and carrots.

Step 2: Cut the dried tofu into shreds, and buy a thin tofu skin.

Step 3: Add garlic, coriander, sesame oil, salt, sugar, chicken essence, spicy seeds, balsamic vinegar, and light soy sauce.

Step 4: It's ready to be plated!