What are some refreshing appetizers to have a few drinks? How should a novice make himself?

What are some refreshing appetizers to have a few drinks? How should a novice make himself?

1.Pork ears and minced garlic; 2-3 garlic cloves, cut into sections; Cut the carrots into thick strips; Soak the washed black fungus in advance and tear it into small pieces; The pre-cooked pork ears are cut into thin strips with a knife. Pre-cook the ingredients

Bring the water to a boil, pour the garlic, shredded carrots and black fungus into the water, cut off and remove the ingredients, cool quickly, and control the water for later use. Start seasoning: Pour the blanched side dishes into a cold bowl, add 2 tablespoons of soy sauce, 1 tablespoon of chicken powder, then add balsamic vinegar and ground sesame oil, and finally pour in the minced garlic powder and stir well to serve.

2.Sweet and sour lotus root, peel the lotus root, wash it with water, cut it into thick slices and cut it into diced lotus root. Cut it a little smaller for more flavor.

Soak the lotus root in water to prevent oxidation and discoloration; Wash the onion and cut into finely chopped green onions. Add 2g of salt, 5g of sugar, 10g of balsamic vinegar, 8g of light soy sauce and 3g of dark soy sauce to a bowl to color. Finally, add an appropriate amount of water and a spoonful of starch and stir well and set aside.

Lotus root water: After the water in the pot is boiled, put the lotus root into the pot to control the moisture, and water it quickly for about 30 minutes. Immediately after the lotus root is broken, it is discarded and rinsed with clean water to avoid softening in the residual temperature.

Heat a pan and add half a spoon of vegetable oil. When the oil temperature is 50% hot, add chopped green onion and stir-fry until fragrant, then pour in the lotus root to control the moisture, and stir-fry several times. Then stir the juice and pour it into the pot over high heat to reduce the juice, so that the flavor of the juice can be fully integrated into the lotus root.

Sprinkle chopped green onion before removing.

3.Chilled black fungus, prepared ingredients, fungus, celery, soy sauce, pepper, oyster sauce. Celery and fungus are ready.

Wash the celery and cut it into sections, tear the fungus in the middle, and put it in a small bowl for later use. Prepare a pot, pour an appropriate amount of water into the pot, and when the water boils, we blanch the celery and black fungus for about two minutes, then remove the cold water, and then control the water for later use. Prepare a small bowl, add a spoonful of soy sauce, oyster sauce, vinegar, salt, sugar, then add an appropriate amount of chili oil and a few drops of sesame oil, stirring well with chopsticks.

Finally, just put the blanched fungus and celery on a plate, sprinkle the freshly prepared sauce evenly on top, and pour a spoonful of hot oil over you, and you're done.

There are many kinds of refreshing and appetizing side dishes, such as a plate of salt-baked edamame, cold cucumbers, vinegar-soaked peanuts and cold fungus, all of which are very delicious.

For example, there are capers, fried shredded potatoes, stir-fried meat with green peppers, minced eggs with chili peppers, and stewed tofu with cabbage. For example, chili egg mincing is scrambling a few eggs and then adding homemade chili sauce.

For example, cold enoki mushrooms, cold lettuce, or cabbage stewed vermicelli, generally just add a little garlic juice and salt to it.

1. Seaweed, cut into shreds, add an appropriate amount of sesame oil, sauce, vinegar shallots, appetizer**. 2. Mix cucumbers coldly, arrange them flat, cut them into pieces, and put sesame oil, soy sauce, sugar, and vinegar. Stir well and you're done.

Stir-fried tomatoes with tomatoes, stir-fried potatoes with potatoes!

Share a recipe for a home-cooked appetizer that I often make:

Ingredients: small bags of mustard, pork, oil, sugar, dark soy sauce, garlic, ginger, red pepper, green pepper, chicken essence, cooking wine Method: 1Wash the dish.

2. Shred the green and red peppers, shred the meat, and dice the ginger and garlic.

3. Put oil in a pot, heat the oil, add the meat and stir-fry.

4. Cook until the meat is all discolored, put the meat to the side, add ginger, garlic and cooking wine and stir-fry until fragrant5. After stir-frying, pour in the mustard and green and red peppers and stir-fry.

6. Stir-fry for about one minute, add sugar and dark soy sauce, and stir-fry evenly.

7. Finally, add the chicken essence and stir-fry well.

Because I personally think that mustard is more appetizing, I often make this dish as a meal. It's also easy to make, I bought a small bag of mustard directly online, and the Bohong side dish I bought tasted good, and a bag was just enough for a plate of side dishes.

There will be a lot of them, too many to count, pick a few to introduce.

Garlic enoki mushrooms, I like this very much, I like to cut a lot of minced garlic, and then fry the enoki mushrooms with water first, then pour soy sauce, light soy sauce, put a little vinegar, and then heat the oil in the pot, pour the green onion and minced garlic into the oil and fry it, and then pour the oil on the enoki mushrooms.

I also make cold cucumbers, and cold white radish shreds, and cucumbers are generally similar to enoki mushrooms. The radish is mainly shredded, then squeezed out of the water, salted for a period of time, poured some light soy sauce, this is very simple, we can eat it by ourselves at home.

I also make glutinous rice lotus, that is, I cut the lotus root, stuff glutinous rice into the hole inside, and then use rock sugar, pour an appropriate amount of water into a pressure cooker and cook it, and then cut it into slices, and when it cools, it is an appetizing cold dish.

These are the hors d'oeuvres that I eat regularly, and they are good for the body, and they are not difficult to make and they are not greasy.

I think that as a foodie, eating is the most important thing, and sometimes, the food you make is often more fulfilling than the food you buy. So, as a foodie, I learned cooking early. Although my cooking skills are not comparable to those of my "masters" (my parents and my parents), the food I cook among my classmates and friends can be said to be the best!

If you asked me, "How many hors d'oeuvres would you make?" I would say, "That's a lot!"

In my opinion, it takes a short time to cook cold dishes, the taste is easier to grasp, and it is still an indispensable dish on the table, so when I learned to cook, the first thing I learned was cold dishes.

My favorite hors d'oeuvres are the old vinegared peanuts. I am a native of Shanxi, and as we all know, Shanxi is rich in old vinegar, and Shanxi people generally love to be jealous, and I am the same. Therefore, old vinegar peanuts are really loved by us, the method is simple, and the taste is good.

Tips: When making old vinegar peanuts, sometimes the vinegar can't get into the peanuts, and it feels like vinegar is vinegar, peanuts are peanuts, and there is no taste, and when I make it, I will add vinegar when the peanuts come out of the pot, let it soak for half an hour, and the taste is better!!

The second is: sweet and sour cucumbers. I believe that everyone will eat it, but the difference between northerners having more vinegar and salt, and southerners having more sugar.

The recipe for sweet and sour cucumbers is really so simple that it couldn't be simpler, and anyone who doesn't know how to cook can make it. The time is also short, and if the materials are sufficient, ten minutes is good!

There is also cold fungus, which is good for the lungs, and I am in the haze, and I also like it very much. And the top of the snow-capped mountain is actually cold tomatoes, sweet, and it is also an indispensable dish on my summer dinner table......

And much more! But I'm going to type you slowly.

It depends on what that person likes to eat! There are quite a few appetizers such as meat and vegetables!

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Vegetarian stir-fried three shreds are light and delicious Start to prepare: 300 grams of potatoes, 100 grams of green peppers, 100 grams of carrots, 50 grams of soybean oil, 5 grams of refined salt, 10 grams of green onions, 3 grams of MSG, 2 grams of pepper noodles. Production process:

Peel the potatoes and cut them into shreds, wash the green peppers and cut them into shreds, wash the carrots and cut them into the same length as the potatoes, then also cut them into shreds, and cut the green onions into slices for chopped green onions. It is best to stir-fry vegetables in an iron pot, first put soybean oil until hot, then put in the green onion and pepper noodles in the fryer, and then add shredded potatoes, shredded green peppers, and shredded carrots. Stir-fry immediately, and when you see that the shredded potatoes are about to change color, put in the refined salt, stir-fry, add MSG, and then fry out of the pot.

Vegetarian fried three silk yellow is yellow, green is green, red is red, and the color is bright. Not only is it beautiful and delicious, but the taste is slightly spicy and light, and it tastes refreshing. For those who love spicy food, you can add green chili peppers in moderation.

This vegetarian fried three-wire preparation is simple, economical, and delicious. Cabbage soup Ingredients: 300 grams of cabbage, 100 grams of mussels, 100 grams of lean pork, 1 slice of ginger, a little salt.

Method: 1. Soak mussels in water, wash them and set aside. 2. Wash the cabbage with water and set aside.

3. Wash the lean pork and ginger with water respectively, scrape off the ginger skin, cut a slice and set aside. 4. Add an appropriate amount of water to the clay pot, first boil over a fierce fire until the water boils, then add all the above ingredients, switch to medium heat and continue to boil until the cabbage and mussels are cooked, and add a little salt to taste. Sweet and sour shredded cabbage Ingredients:

300 grams of Chinese cabbage. Refined salt, sugar, white vinegar, dried chili, ginger, Sichuan pepper, peanut oil. Method:

1. Remove the old leaves of the Chinese cabbage and cut them into shreds. Ginger shredded. Dried chili peppers shredded.

2. Take a pot, put in shredded Chinese cabbage and a little salt, marinate for about 20 minutes, squeeze out the water, and put the shredded cabbage in a clean basin. 3. Place the pot on the fire, pour a little water, add white vinegar and sugar, make a sweet and sour sauce, pour it on the shredded cabbage, mix well, and put shredded ginger and dried chili pepper. 4. Wash and heat the pot and add peanut oil.

Put in the peppercorns and fry until fragrant, take out the peppercorns and do not use them, pour the pepper oil on the peppers and ginger shreds while they are hot, then mix well, and then put them on the plate.