Cold salad is a must have cold dish in summer, how to make the dish refreshing and crispy?

Cold salad is a kind of "garlic dish", also known as "harmony dish", which is a regular cold dish in family kitchens, street shops, and star-rated hotels. Compared with Yu Liang's cold salad three silks, people hover between the simplicity and delicacy, persistence and innovation of cold salad three silks, which really makes people feel the beauty of food.

Ordinary people, family banquets, and garlic vegetables are all road dishes. Three shreds are ordinary shredded carrots, shredded red tofu, sweet potato vermicelli, and three red dishes as lucky. The shredded carrots don't need to be too fine, the water is cold, and the vermicelli is hot and soft but not "nong".

Remove and put cold water to prevent sticking. Red tofu cut into thin strips. Put three shreds into the pot and collect the garlic juice.

There are a lot of old-fashioned practices, but there are also a lot of new ones. The raw materials continue to expand to cucumber shreds, lettuce shreds, spring bamboo shoots, cucumber shreds, cabbage shreds, white radish shreds, kelp shreds, jellyfish shreds, vermicelli, eggplant shreds, white tofu shreds, dried tofu shreds, yuba shreds, gluten shreds, shredded chicken, shredded beef, shredded fish skin, etc. Another friend told me that omelettes, peaches, fritters, and steamed buns are all shredded and oiled.

The taste was good, and the lips and teeth remained. Three silks are no longer three silks, but a collection of many silks. Visually, they are colorful, sour and spicy.

Simple three silk made simple food, and many people who ate it had experience.

Steps:1Peel the cucumber, leave a little green skin for garnish, wash and shred, and marinate with an appropriate amount of salt for 20 minutes.

2.Peel the carrots, wash, shred and marinate with salt for 20 minutes.

3.Wash the enoki mushrooms, boil them in boiling water for two minutes, remove them and put them in cold water, then remove them and drain them.

4.Pour out the excess water from the shredded cucumbers and shredded carrots in the same pot, then discard the drained enoki mushrooms together.

5.Take out a small, clean bowl and pour in some soy sauce, garlic, vinegar, sugar, chicken essence and salt, stirring well.

6.Pour the prepared ingredients into three filaments, stir well, taste salt and light, and add the necessary seasonings.

7.Finally, pour sesame oil and three threads of cold summer vegetables.

Ingredients: 2 cucumbers, 2 bean skins, 1 handful of vermicelli, 1 tablespoon sesame oil, 1 tablespoon chili oil, 3 cloves of garlic, appropriate amount of salt, 1 tablespoon sugar, 2 tablespoons rice vinegar, 1 tablespoon light soy sauce. Method:

Prepare the required ingredients, wash the cucumbers, put the vermicelli in a large bowl in advance, add warm water to soak, soak the vermicelli until there is no hard heart, and become transparent. Cut the bean skin into shreds, put the vermicelli, cucumber shreds, and shredded bean skin in a basin, add minced garlic, chili oil, sesame oil, salt, sugar, rice vinegar, and light soy sauce.

Blanch the water for later use, pour light soy sauce, vinegar, sesame oil, spicy seeds, onion, garlic, ginger, pepper into the bowl, mix well, then add salt and sugar, stir well, and finally pour the sauce into the bowl and mix well.

First of all, be sure to choose fresh vegetables, and secondly, when you finish cutting the vegetables, put the shredded vegetables in ice water and ice them for a while. Finally, don't put too much oil in the seasoning to prevent the dish from getting tired of eating.

Prepare all the ingredients.

Cut the carrots, red-skinned white radish, and lettuce into thin strips.

Soak the shredded shreds in ice water to control the moisture.

Bring a pot of water to a boil in a small pot, add the vermicelli and turn off the heat immediately. Blanch the vermicelli softly, control the moisture, and cut it into short pieces that are easy to eat.

Chop the coriander, mince the garlic cloves and mix all the seasonings well.

Mix the shredded vegetables, vermicelli and sauce well.

Cold dishes are the main dish in summer, and they are very popular with everyone on the family table and street food stalls. With the freshest food, coupled with condiments, each cold dish is given a different taste, refreshing and healthy.

Highly recommend a fresh cold dish suitable for summer eating, mix together with the common cucumber and mung bean sprouts, cucumber is the seasonal vegetable in summer, the taste is crisp, the fragrance is strong, the mung bean sprouts are cold, with sufficient vitamin C, the moisture content is more, it can clear the heat, especially suitable for eating in the summer hot days, the calories formed after eating into the human body are less, and it is not easy to produce subcutaneous tissue of human fat deposits, especially suitable for **** personnel to take, this dish is easy to solve, mix and mix, and make a dish, crisp and delicious, Aromatic spleen appetizer, it is a spleen-strengthening appetizer cold dish in summer, it can also relieve heat, you have also learned, make it for your loved ones.

Raw materials required: 2 cucumbers, 500 grams of mung bean sprouts, 2 stalks of Xianglai, appropriate salt and oil, 1 tablespoon of sesame oil, 3 cloves of garlic, 2 tablespoons of rice vinegar or white vinegar, 1 tablespoon of light soy sauce, 1 tablespoon of white sugar, and half a tablespoon of ground pepper

Procedure: Prepare the required raw materials, wash the fragrant and cucumbers. Cut the cucumber into slices first, then cut into shreds, cut the fragrant into sections, mince the garlic, and put the minced pepper in a high-temperature bowl for later use.

Add water to the pot and bring to a boil, put in the mung bean sprouts water, after the water boils, blanch the mung bean sprouts for 1-2min, and scoop up the mung bean sprouts. After scooping up the mung bean sprouts, immediately put the mung bean sprouts into cold water to cool down and reduce the temperature. Scoop up the mung bean sprouts, drain and set aside.

After the mung bean sprouts are sufficiently watered, the mung bean sprouts should be put into cold water immediately to cool down and reduce the temperature, which can maintain the crisp taste and flavor of the mung bean sprouts.

Put the oil into the pot and bring to a boil, pour the boiling oil into the bowl with the chili peppers, and fry the chili peppers into a fragrant aroma. Put the cucumber shreds and mung bean sprouts into a pot, then add the minced shalcon, garlic, fried oil and chili seeds, salt, white sugar, rice vinegar or white vinegar, and light soy sauce. Stir evenly with chopsticks from top to top, put it on a plate, and a plate of crispy, fresh and appetizing cucumber mixed with mung bean sprouts is ready.

Mung bean sprouts should not be too long in water, so that the vitamin C of mung bean sprouts will be less damaged. After the mung bean sprouts are sufficiently watered, the mung bean sprouts should be put into cold water immediately to cool down and reduce the temperature, which can maintain the crisp taste and flavor of the mung bean sprouts.

Refreshing and delicious cold dishes, including cold cucumbers, cold tomatoes, cold vermicelli, cold cabbage, cold dried tofu, these dishes are very refreshing and appetizing, suitable for summer consumption; It can also be made by novices, because it is relatively simple and easy to use.

Chilled cucumbers, chilled tomatoes, chilled enoki mushrooms. I think it can be made, usually these ingredients are processed well, and then directly add green onions, ginger and garlic.

In summer, it is crisp and appetizing, and the cool and delicious cold dishes include cold enoki mushroom, cold cucumber, cold pork heart, cold shredded chicken, and cold yuba. Novices can make it, and it's very easy to make.

Slice it, add green onions, ginger, garlic and potato slices together, mix well, drizzle with hot oil, and the salad is ready.

Vegetables should be fresh, this freshness, not only refers to the vegetables themselves to be fresh, but also includes the color and taste of the vegetables to be kept fresh after blanching. Cold dishes such as pork belly, fat sausage, mouth strips, pork liver, etc., are best served with garlic dishes or chili oil, and mixed with coriander or chili peppers, which taste the best. When the oil is warm, add shredded green onions, shredded ginger, and shredded dried red pepper and stir-fry over low heat until fragrant, and then add some seasonings such as white vinegar, sugar, and salt according to your taste.

After turning the contents of the pot well, pour it over the shredded cabbage and mix well. Oily chili is sealed with plastic wrap and stored at room temperature, which can be stored for at least half a month.

<>Sometimes we make coleslaw first and then put it in the stir-fry of other dishes, and then eat it together after it is ready. Another 20 minutes may have passed in between, which will affect the taste of the cucumber. Remove most of the water from the pickled vegetables, add bean skin, carrots, cucumber shreds, add soy sauce, sesame oil, aged vinegar, chili oil and mix well.

Spicy salad: Spicy salad usually refers to the addition of red oil to the dish when it is served cold. Dishes made with this fiery red seasoning have a fragrant flavor and are guaranteed to be appetizing, and have always been a popular cold dish.

Sichuan peppercorns: After pickling and mixing, it can exude a unique "hemp" flavor, which is an essential ingredient to add to the aroma of dishes. Put oil in a pot, put the minced meat in and stir-fry when the oil is hot, then put the peppercorn noodles and light soy sauce, stir-fry and multiply.

It is very important to choose the right seasoning, do not use aged vinegar for rice vinegar or cold vinegar for cold dishes, do not use dark soy sauce for light soy sauce, use monosodium glutamate for chicken essence, use peanut oil for olive oil, and use pepper oil for cold dishes.

Another point is about the types of edible oils to choose from. Whether edible oil is used in cold dishes is very important, what kind of cooking oil is used, and how much is also critical. The fragrance of peanut oil is too strong and easy to cover up the taste of the ingredients, and it is easy to get tired if you add too much, so generally speaking, the effect of using tea oil will be better.

The first point is that you must put sesame oil in it, so it is particularly delicious and delicious, the second point is that you must put some delicious coriander in it, so that the taste is good, and the third point can put some very delicious this, we are familiar with this chili oil taste very fresh.

If you want to make cold dishes crisp and refreshing, you need to scald them with boiling water, add a little salt and add a little cooking oil when they are blanched.

If you want to make the cold salad crisp and refreshing, you should put a little salt to kill the water before the cucumber lettuce cold dressing, and the lotus root and celery need to be blanched in boiling water, and then put it in cold water to cool, so that the dish will be more crispy. Adding a little vinegar to the cold salad can also make the dish crispy.

Cut the carrots and potatoes into shreds, put them in a pot and blanch them with water, you can add a little vegetable oil, then put the bean sprouts down and blanch the water, mix a garlic and ginger juice, pour them into the three strands of blanched water and mix well.

Shredded potatoes, shredded kelp, shredded celery, add vinegar and stir.