The method of cold salad shredded vegetables, the taste is sweet and sour, the more detailed the bet

Recipe for cold dried tofu shreds:

1. Cut the dried tofu into shreds of uniform thickness and about 1 cm wide;

2. Blanch the cut dried tofu shreds in boiling water for more than ten seconds, and then remove them when they turn white;

3. Let the blanched dried tofu shreds cool naturally;

4. Mix the chili noodles with a little salad oil;

5. Put oil in the pot, add green onions, ginger, shredded onions, peppercorns, and ingredients to fry dry, it doesn't matter if you are a little burnt, and fully fry the fragrance;

6. Pour the fried oil into the mixed chili noodles;

7. Add shredded carrots, shredded coriander and shredded green onions to the shredded dried tofu, add an appropriate amount of salt, sugar, white vinegar, cooking wine, sesame oil, minced garlic, monosodium glutamate, white sesame seeds, chili oil, and grasp it well with your hands.

2. When frying oil, put some shredded onions and fry the oil to make it more fragrant;

3. Mix the chili noodles with cold oil to prevent the fried oil from overheating and scalding the chili noodles;

4. Korean people generally grasp it by hand when mixing vegetables, so as to make it more flavorful, and wear disposable gloves when grabbing and mixing;

6. The two things of white vinegar and MSG are basically replaced by rice vinegar and chicken essence, and then the cold dishes feel that they are not the same taste. Northeast cold dishes are basically mixed with white vinegar and MSG, which is refreshing to eat.

Ingredients: Chinese cabbage heart, cucumber, peanuts, green pepper, coriander, dried red pepper.

Method: 1. Fry peanuts in cold oil, fry them slowly over low heat, and after the peanuts crackle, remove the oil and let it cool for later use;

2. Crush the cucumber and break it into pieces by hand for later use;

3. Break the cabbage heart and green pepper into pieces by hand and set aside;

4. Fry the dried red pepper over low heat and pour it on the vegetables while it is hot;

5. Add salt, sugar, light soy sauce, vinegar and sesame oil, mix well, marinate for 5 minutes;

6. Stir in the cold and crispy peanuts and coriander, and mix well.

Ingredients: 4 kinds.

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Lettuce. 150g

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Tomato. 100g

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Onions. 50g

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Dried tofu. 150g

Excipients: 2 kinds.

Oil to taste. Appropriate amount of sesame oil.

Seasoning: 3 types.

Salt to taste. Appropriate amount of chicken bouillon.

Black pepper to taste.

Cooking steps: 5 steps.

Step 1<>

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Wash the lettuce, tomatoes, onions.

Step 2<>

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Blanch the dried tofu in boiling water.

Step 3<>

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Cut the dried tofu into small pieces.

Step 4<>

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Cut the lettuce, tomatoes and onion into small pieces, put them in a large bowl, sprinkle with salt, chicken essence, sesame oil, and chopped black pepper and mix well.

Step 5<>

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Mix well and form into a plate.

Materials. Ingredients.

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4 slices of lettuce. <>

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80 grams of peanuts.

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10 grams of fungus.

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1 egg. Accessories.

Peanut oil. Amount.

Tomato. Half.

Pear vinegar. 2 tablespoons.

Sugar. 1 scoop.

Seafood soy sauce. 1 scoop.

Cucumber. Half.

Mushroom powder. Amount. Salt. Amount.

Shallots. 1 pc.

How to make a hand-torn mix.

Wash the lettuce. <>

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Tear into small pieces. <>

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After soaking the fungus, blanch it with water.

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The fungus is torn into small flowers, the peanuts are fried, the tomatoes and cucumbers are diced, and the shallots are sliced.

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Beat the eggs. <>

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Brush the bake with base oil.

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Pour in the egg mixture.

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Fry over low heat. <>

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Cut the quiche into diamond-shaped pieces.

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Add all the prepared ingredients in a large bowl, add salt, vinegar, mushroom powder, and sesame oil and stir well.

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Serve. <>

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Picture of the finished product of the hand-torn large mixed vegetables.

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Cooking skills.

Shredded cabbage. 1.Ingredients: 1 cabbage, a few cloves of garlic, 10-15 dried peppersIngredients: lard, aged vinegar, salt, chicken essence.

There are about 10 peppercorns.

2.Cabbage is torn into small pieces of about 5cm 5cm 4Next, cut the dried peppers into small pieces about half an inch long.

3..Garlic cut into slices or small cloves6Heat the pot, put the lard, and turn off the heat when the oil is oiled.

4.Put the garlic first and stir-fry slowly.

5.Wait for the garlic to come out of the fragrance, and then put peppercorns and dried peppers, the reason why you need to turn off the low heat is that dry peppers are easy to overburst.

6.When the color of the dried pepper darkens slightly and the fragrance wafts out, pour in the cabbage immediately.

Note that after the cabbage is put into the pot, you should quickly turn it over and turn the dried pepper out from the bottom, otherwise it will be mushy

7.Add aged vinegar and salt, stir-fry slightly;

Why does aged vinegar come first? Because it has been observed that putting vinegar first can ensure that the taste of the dish is very crisp, so that it is not very good at mastering the heat and early weather, there is no big problem (this method is also suitable for stir-frying vinegar and shredded potatoes, etc.) There is a disadvantage of putting vinegar first, that is, the vinegar fragrance will be lost. The trick to the small belt is:

Don't pour vinegar directly on the dish, but pour it on the wall of the pot, and the vinegar will come out after high heat!

8.Put the mushroom essence and remove from the pan and serve on a plate.

How to make cold salad delicious and full of color, flavor and flavor? Wash the enoki mushrooms and blanch them in hot water, remove the cold water and add the ham sausage, remove the cold water, add the ham sausage, shredded carrots, add salt, sugar, minced garlic and millet spicy, coriander light soy chili oil, stir well and eat.

The seasoning of the shredded vegetables is very homely, refined salt, monosodium glutamate, soy sauce, aged vinegar, sesame oil, sugar, garlic foam, chili oil, mix well.

Teach you how to make cold dishes crisp and refreshing.

Ingredients: Half a bitter endive.

Preserved eggs 2 pcs.

Tomato 1 pc.

1 piece of dried tofu.

1 cucumber.

Peanuts and fungus are appropriate.

1 chili pepper.

Seasoning sugar, rice vinegar, soy sauce, sesame oil, salt, chili oil An appropriate amount of hand-torn vegetables.

Cucumber patted and cut into chunks; Cut the dried tofu into small slices; Tomatoes, preserved eggs, and sharp peppers are all cut into small pieces, and the endive is cut into sections; 3 garlic cloves, minced and set aside.

Add seasoning and mix well. Put more sugar, about 2:1 ratio of sugar:vinegar, less salt, less soy sauce, just try to meet your taste. It's still very refreshing to eat with big fish and meat.