What are some refreshing and simple coleslaws to recommend?

1. Cold chicken breast.

1. Prepare a piece of fresh chicken breast, put it in a pot of cold water, put in green onions, ginger, peppercorns, cooking wine, boil over high heat, cook for another ten minutes, remove it, rinse it with cold water, let it cool, tear it into thin filaments by hand, and put it in a large basin of mixed vegetables.

2. Wash and cut the coriander, cut the millet pepper into rings, wash the cucumber and cut into shreds. Put them all in a large bowl for later use.

3. Finely chop the ginger and garlic, put it in a bowl, then add chili powder, white sesame seeds, peppercorn noodles, and pour hot oil to stimulate the fragrance. Then add an appropriate amount of salt, monosodium glutamate, light soy sauce, aged vinegar, oyster sauce, sugar, stir well, and pour it into a large bowl of mixed vegetables.

4. Stir well and put it on a plate.

2. Chilled mung bean sprouts.

1. Prepare a pound of fresh mung bean sprouts, pour them into a pot of boiling water and blanch them until they become soft, about two minutes, remove them, rinse them with cold water, control the moisture, and put them in a large pot for later use.

2. Cut the millet pepper into rings, cut the green onion into chopped green onions, and put it in a large pot of mixed vegetables.

3. Add an appropriate amount of salt, light soy sauce, vinegar, sesame oil, minced garlic, sugar, stir well, and put it on a plate.

3. Chilled kelp shreds.

1. Blanch an appropriate amount of kelp shreds in a pot of boiling water, boil for five or six minutes, then take it out, rinse it with cold water, control the moisture, and put it in a large basin of mixed vegetables.

2. Cut the garlic into minced garlic, cut the millet into rings, and put it in a large pot of mixed vegetables.

3. Add an appropriate amount of edible salt, light soy sauce, balsamic vinegar, sesame oil, sugar, stir well, put it on a plate, and enjoy.

Fourth, cold konjac shreds.

1. Rinse the konjac shreds twice with cold water, then put them in a pot of boiling water and cook for 10 minutes. After removing, rinse with cool water and control the moisture, pour into a large bowl of mixed vegetables for later use.

2. Cut the garlic into minced garlic, cut the green and red peppers into rings, and put them all into a large pot of mixed vegetables.

3. Add an appropriate amount of salt, light soy sauce, vinegar, sesame oil and sugar. Stir well and transfer to a plate.

5. Cold beef.

1. Wash the fresh beef and cut it into thin slices, add cooking wine, light soy sauce, starch, edible salt, grasp well, and marinate for 15 minutes.

2. Finely chop the garlic and cut the coriander into sections for later use.

3. After the beef slices are marinated, put them into a pot of boiling water and cook them until they are broken, don't cook them for too long, the time is too long, and the beef will be old when you eat it. After the beef is cooked, remove it and put it in a mixing bowl and let it cool for later use.

4. Put minced garlic, chili powder, white sesame seeds in a large bowl, drizzle with hot oil to stimulate the fragrance, then add soy sauce, aged vinegar, sugar, and stir well.

5. Pour the mixed sauce over the beef, and then add the coriander segments. Mix well, put on a plate and enjoy.

6. Chilled cucumbers.

1. Clean two fresh cucumbers. Then pat twice with a knife and cut the cucumber into pieces. Place in a mixing bowl.

2. Chop the garlic into minced garlic, cut the millet into spicy rings, cut the coriander into sections, and put them all into the mixing pot.

3. Add an appropriate amount of salt, light soy sauce, aged vinegar, sesame oil, and sugar. Stir to combine. Serve on a plate.

Recommend a few refreshing, simple and nutritious cold dishes.

1. Cold chicken thighs.

Prepare two or three large chicken thighs, rinse them and put them in a bowl, soak them in cold water for 20 minutes, pinch them after soaking, squeeze out the blood inside, and wash them several times.

After processing, put it into the pot, add ginger slices, green onions, a few peppercorns, a spoonful of cooking wine, and then add enough cold water, cook over high heat until the chicken thighs are cooked thoroughly, remove and clean.

Tear the chicken thighs directly by hand and put them in a large bowl. In a small bowl, add minced garlic, millet pepper, light soy sauce, balsamic vinegar, salt, sugar, sesame oil, chili oil, chopped green onion and coriander and stir well.

Finally, pour the sauce into the chicken thigh, add a few slices of lemon and mix well, and the cold chicken thigh is ready, and it is not greasy to eat.

2. Chilled tofu skin.

Prepare an appropriate amount of tofu skin, a thinner one is more delicious, and then prepare a cucumber or carrot, I generally use more cucumbers, my family likes to eat, crispy and refreshing, with tofu skin is very suitable.

Rinse the tofu skin and cut it into thin strips for later use, and wash the surface of the cucumber and rub it into thin strips. Add water to the pot and bring to a boil, put the shredded tofu skin into the pot, cook for two minutes, remove it, and put it in the cool boiled water to soak it.

After cooling down, control the water, put in the cucumber shreds, add minced garlic, salt, sugar, light soy sauce, balsamic vinegar, chicken essence, chili oil and stir well, and the cold tofu skin is ready, and it feels more fragrant than eating meat.

3. Cold beef.

Clean the beef, cut it into thin slices, add water to grab it to remove the blood, put it in a bowl after processing, add a little starch and mix evenly. Chop some coriander and shredded carrots and set aside.

Add water to the pot and bring to a boil, put the beef slices in it, blanch and change color, then remove it. Add water to boil again, fry the shredded carrots, and when they are soft, you can remove them, and put them together with the beef and coriander.

Add minced garlic, chopped green onion, salt, sugar, light soy sauce, balsamic vinegar, sesame oil and stir well.

After mixing, the cold beef is ready, and the cold beef is much simpler than the marinated beef, everyone can succeed at one time, and it is particularly enjoyable to eat, so you can try it.

Refreshing and simple cold dishes include cold lettuce shreds and cold bitter gourd.

Lettuce salad: Add a little salt, monosodium glutamate, minced garlic.

Cold cucumber: add some salt, sugar, white vinegar, garlic, and if you like spicy food, you can put some chopped pepper.

Saliva chicken.

Ingredients: two chicken thighs, green onions, ginger and garlic, raw oil, oil consumption, wine, wash the chicken thighs and put them in the pot and add wine to burn, then take them out and cut them into pieces, cut the green onions, ginger and garlic into minced pieces, fry the chives ginger and garlic in hot oil, add light soy sauce, stir evenly with oil and stir evenly for later use, spread the cut chicken thighs evenly in a bowl, and then pour the juice of the saliva chicken.

Chilled cucumber and chilled jellyfish.

<> "Coleslaw." Ingredients: cucumber, peanuts, fungus, yuba.

Method: 1 sauce mixture: garlic foam, millet spicy envy, green pepper, white sesame seeds poured with hot oil and stir-fry, add 2 tablespoons of light soy sauce + 2 tablespoons of rice vinegar + 1 tablespoon of oyster sauce + 1 tablespoon of sesame oil + a little sugar and salt and mix well.

2. Blanch the soaked rotted bamboo and fungus for two minutes, pour the adjusted sauce and mix well.

Tips: Yuba can be soaked overnight in advance, or it can be soaked directly with boiling water to save time!

<> "Refreshing and delicious cold salad stuffy vegetables.

Ingredients: lettuce, enoki mushrooms, shiitake mushrooms, eggs.

Method: 1. Boiled eggs and cut into pieces, lettuce, golden needle liter lead mushrooms, and shiitake mushrooms are boiled in water for later use.

2. Spicy millet, minced garlic and sesame seeds, stir-fry with hot oil, add two spoons of light soy sauce, one spoonful of vinegar, one spoonful of sesame oil, and one spoonful of sugar substitute, stir well.

3. Arrange all the ingredients, pour in the sauce and stir well.

There is a common edible mushroom today, ** is not expensive, but in ancient times it was quite precious, only the dignitaries at that time could enjoy, the Qing Dynasty female official Deling mentioned in the "Imperial Fragrance Ethereal Record": "Its market price is extremely expensive, often a small box costs one or twenty taels of silver to buy." "This precious ingredient is white fungus.

Tremella is often called "civilian bird's nest", it can be seen that people highly recognize its nutritional value, the white fungus in ancient times are wild, the color is relatively yellow, the size of the flowers is small, to the late Qing Dynasty began large-scale artificial cultivation, now the yield has been quite large, is already a very common edible fungus in the daily diet. Tremella fungus and bird's nest are the same as the best products for nourishment, the protein content accounts for about 10% of the weight of dried white fungus, and more importantly, the white fungus contains 17 kinds of amino acids.

Tremella fungus is mostly used to boil porridge, but it is more time-consuming, teach everyone a new way to eat, only need to simply mix it coldly, the white fungus is crisp and appetizing, it is quite greasy on the winter table with big fish and meat, it is a pretty good cold dish, and it is unforgettable to eat once.

Chilled white fungus. <>

Ingredients: white fungus, spinach, eggs; Oyster sauce, salt, sugar, sesame oil, tahini.

1. Deal with the ingredients first, soak the white fungus in cold water, be careful not to use hot water, the white fungus will be sticky, clean the spinach, keep the young leaves, beat the eggs, add salt and fry for later use.

2. Boil water in a pot, add 1 tablespoon of salt and 1 tablespoon of oil, after boiling, put the spinach in blanching water for 30 seconds, remove the water and set aside.

3. After soaking the white fungus, break it into small flowers, pour the white fungus into a pot of boiling water, blanch for 30 seconds, and then remove the water for later use.

4. Put the white fungus, eggs and spinach into a basin, add 1 tablespoon of oyster sauce, half a tablespoon of sugar, a small amount of salt and sesame oil, mix well and set aside.

5. When the cold white fungus is served, pour a few spoonfuls of sloppy sesame sauce on the table, and stir well when eating.

Lao Jing said - a simple and nutritious side dish, at the end of the year should be the dry goods at home to clear up, dry goods put too long will also appear moth-eaten, moldy and other situations, often eat often new, cold white fungus is also a good way to consume white fungus, the level of nutritional intake is not weaker than the boiled white fungus porridge, the taste is crisp and greasy, quite good.

Cold fungus. <>

1.Prepare the ingredients:

Prepare an appropriate amount of fungus, soak it in water for 10 minutes, and wash off the impurities on it after soaking for later use.

Cut some coriander, minced garlic and red peppercorns; Cut a few lemon slices and squeeze out the juice to add flavor to the dish.

2.Start seasoning:

Put all the ingredients together, add 2 grams of chicken essence, 2 grams of salt, a little sugar to make it fresh, 5 grams of light soy sauce, 5 grams of aged vinegar and mix well, then pour in a little sesame oil, mix well and then put it on the plate, and a sour and appetizing cold fungus is ready.

Ingredients: Cut the onion, red pepper and line pepper into small pieces, slice the green oranges, and stir-fry the minced garlic and sesame seeds in hot oil until fragrant.

Sauce: 2 tablespoons light soy sauce + 2 tablespoons balsamic vinegar + 1 tablespoon oyster sauce + a pinch of salt and chicken essence + 1 tablespoon of lemon juice + a pinch of pepper + 1 tablespoon of sesame oil + 4 tablespoons of plain water.

Pat the cucumber, cut it diagonally into sections, remove the shrimp line, add cooking wine and ginger slices to the water, put in the shrimp and cook it, remove and peel the shell. Eggs are cut with an egg cutter.

Place all ingredients in a bowl and pour in the sauce. Marinate for half an hour.

Scoop up the juice of the snails. Ingredients: sliced lemon, red pepper, coriander.

Sauce: 3 tablespoons of light soy sauce + 3 tablespoons of balsamic vinegar + 1 tablespoon of steamed fish soy sauce + 1 tablespoon of oyster sauce + 1 spoonful of sesame oil + 1 spoonful of sugar + 1 spoonful of chili oil + boiled water.

Soak the snails in lightly salted water for one hour, pot under cold water, add green onions, ginger and cooking wine and cook for 5 minutes. Remove and soak and let boil for 20 minutes.

Place all ingredients in a bowl, pour in the sauce, coriander, and refrigerate for 2 hours.

Lemon chicken feet. Ingredients: Cut the onion, red pepper and line pepper into small pieces, slice passion fruit, lemon and carrot, and cut the celery into small pieces.

Sauce: Minced garlic and sesame seeds stir-fry in hot oil until fragrant, 6 tablespoons of light soy sauce + 2 tablespoons of balsamic vinegar + 1 tablespoon of oyster sauce + 1 tablespoon of sugar + a pinch of salt + 1 spoonful of sesame oil.

Wash the chicken feet and cut off the toes. In a pot under cold water, put ginger slices and cooking wine and cook for 10 minutes, remove and rinse before soaking in ice water. Remove the large bones.

Pour all ingredients into a bowl and add the sauce. Refrigerate for 2 hours.

Raw pickled peanuts.

Ingredients: Onion, line pepper, red pepper cut into small pieces, ginger slices.

Sauce: 1 spoonful of light soy sauce + 5 tablespoons of steamed fish soy sauce + 5 tablespoons of balsamic vinegar + 2 tablespoons of sugar + 1 tablespoon of oyster sauce + a little chicken essence and salt + boiled water, and finally add a few drops of white wine.

Spice water: Add a bowl of water to the pot, add bay leaves, peppercorns, cumin, and star anise to boil over high heat and turn to low heat and boil for 30 minutes, let cool.

Soak the white-skinned peanuts in hot water for 4 hours. Remove the outer skin.

Add all the ingredients and drizzle with sauce and spiced water. Marinate for 2 hours.

Edamame salad. Ingredients: Stir-fry minced garlic and sesame seeds in hot oil until fragrant, and cut red peppers and line peppers into small pieces.

Sauce: 2 tablespoons balsamic vinegar + 2 tablespoons light soy sauce + 1 tablespoon oyster sauce + 1 tablespoon dark soy sauce + 1 tablespoon sugar + a pinch of salt + plain water.

Wash the edamame and cut off both ends. Add salt and oil to the boil, add star anise and bay leaves, put the edamame and cook for 8-10 minutes.

Add all the ingredients and drizzle with the sauce. Marinate for 2 hours.

Quail eggs in sauce. Ingredients: Onion, red pepper, pepper cut into small pieces, garlic and lemon slices, sesame seeds, chopped coriander.

Sauce: boiled water and light soy sauce 2:1, add a spoonful of balsamic vinegar.

Quail eggs in a pot under cold water, add salt and vinegar to cook, remove and soak in cold water, peel the shell.

Add all the ingredients, drizzle with the sauce and refrigerate overnight.

Mix lotus root and carrots.

Winter lotus root nourishes people", raw food is cold, go to the fire appetizing, add a little ginger when cold dressing can neutralize its coolness.

Ingredients: lotus root, carrot, garlic, ginger, salt, vinegar, honey, Sichuan pepper, coriander.

Method: Slice lotus root and carrots, put a little salt and cooking oil in the pot, blanch the two ingredients, mince ginger and garlic, fry some pepper oil, pour on top, stimulate the fragrance of garlic and ginger, sprinkle some coriander, add salt, vinegar and honey and stir evenly.

Personally, I recommend cold enoki mushrooms, onions and vermicelli, the taste is really amazing, especially delicious and refreshing.

Ginger sauce becomes eggs, cold lotus root slices, cold cucumbers, cold tofu skin.

Husband and wife lung slices, cold salad Houttuynia cordata, one meat and one vegetable, spicy and appetizing.

The easiest two courses:

Take out the large white radish from the refrigerator and sprinkle it with white sugar.

Cut the tomatoes and sprinkle with sugar.

Sometimes the simplest is delicious.