After Qingming Festival, the weather gradually turned warmer, and it became hot, which was the season for eating cold dishes. Today, we will introduce several appetizing cold dishes that are more popular than meat. Learn these recipes, and you won't have the same dish for a week.

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Cold Chicken Claw

Ingredients: 1000g chicken claws, 20 small chili peppers, 15 Sichuan chili peppers, 15 cloves of garlic, a few pieces of rock sugar, 3 pieces of lemon, 10 spoonfuls of soy sauce, 10 spoonfuls of vinegar, 2 spoonfuls of oyster sauce, 8 slices of ginger, 5 grains of Sichuan pepper

Procedure:

1. Remove the nails from the chicken claws, soak in water for half an hour, then cut the chicken claws into three pieces

2. Cook the chicken claws, cold water in a pot, add 4 slices of ginger, liquor and 5 grains of Sichuan pepper, this can remove the fishy smell, boil for 10 minutes until the chopsticks can easily penetrate the claws

3. After cooking the chicken claws, put them in cold water several times until the chicken claws are clean and refreshing, which will not freeze and make the chicken claws more chewy!

4. Chop the small chili peppers, Sichuan chili peppers, garlic into minced pieces, cut 4 slices of ginger into strips, cut 3 pieces of lemon into slices, also crush the rock sugar. If your rock sugar is coarse, you can just put it directly. Put all the ingredients into a basin.

5. Add soy sauce, vinegar, oyster sauce to the basin, the amount depends on your small chili peppers and Sichuan chili peppers. You can use both white vinegar and fragrant vinegar. I have never used white vinegar before, haha. Mix soy sauce and vinegar in a 1:1 ratio, enough to cover the small chili peppers and minced garlic.

6. Pour the finished sauce on the chicken claws and mix well, then refrigerate in the refrigerator for 4 hours.

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Hand-torn Tofu Skin Mushrooms

Ingredients: 3 Tofu Skin Mushrooms, 10 small chili peppers, 1 sprig of scallion, 8 cloves of garlic, 1 sprig of coriander, 1 spoon of chili powder, 1 spoon of sesame seeds, 1 spoon of oyster sauce, 2 spoons of soy sauce, 1 spoon of fragrance oil, 1 spoon of fragrant oil, 1 gram of sugar, 1 spoon of salt, appropriate amount of edible oil

Procedure:

1. 3 Tofu Skin Mushrooms, wash and cut in half, steam for 25 minutes

2. Put the cut ingredients into a bowl, prepare the sauce

3. Heat up the oil in a pot, pour the hot oil on it, then add 1 spoon of oyster sauce, 2 spoons of soy sauce, 1 spoon of fragrance oil, 1 spoon of sugar, 1 spoon of salt, half spoon of fragrant oil and stir well

4. Steam the Tofu Skin Mushrooms and tear them into thin strips, put them in a glass bowl, pour the sauce on them, sprinkle with scallion and coriander, and mix well.

Cold Fermented Tofu

Ingredients: 150g tofu skin, 6 small chili peppers, 3 spoons of fragrant oil, 6 cloves of garlic, 3 sprigs of coriander, 1 small spoon of salt, 1 spoon of rock sugar, 2 spoons of soy sauce, 3 spoons of aged vinegar

Procedure:

1. Fold the tofu skin, wash it, soak it in water for an hour

2. Bring water to a boil in a pot, add the tofu skin, when the water boils again, immediately remove it, use cold water to quickly cool it, drain the water.

3. Drain the water from the tofu skin and put it in a larger basin, add: fragrant oil, small chili peppers, garlic, salt, rock sugar, soy sauce, aged vinegar, and coriander, and mix well, marinate for half an hour.

Cold Stir-Fried Black Fungus

Ingredients: 200g black fungus, 4 small chili peppers, 3 cloves of garlic, 2 stems of scallion, 3 stems of coriander, 1 spoon of white vinegar, 2 spoons of soy sauce, 1 bottle cap of sesame oil, fragrant oil, 1 spoon of sugar, 1 spoon of salt, appropriate amount of edible oil

Procedure:

1. Put water in a pot, bring to a boil, add the soaked black fungus, blanch for 5 minutes

2. Put the blanched black fungus in a mixing bowl, add salt, soy sauce, white vinegar and mix well, marinate for a while.

3. Heat up the oil in a pot, add chopped small chili peppers, scallion and garlic to release their fragrance, and cook until fragrant. Then pour the marinated black fungus on it.

Cold Sauce (Spicy Sauce) Production Method

Ingredients:

Vegetable Oil 700ml, Chili Powder 200g, Sesame Seeds 30g, Sichuan Pepper 5g, Rock Sugar 3g, Salt 3g, Fragrance Spices 1 pack, Coriander 2 stems, Green Onion 2 stems

Cooking Procedure:

1. Coriander, scallion, wash and tie them into a knot (do not dry them, add them to the pot when cooking),

2. Take a stainless steel deep basin, sequentially add the weighed chili powder, sesame seeds, Sichuan pepper, rock sugar and salt.

3. On a dry fire, pour in vegetable oil, slowly heat up

4. When the oil boils, pour in the fragrance spices, coriander, scallion.

5. Turn the fire to a small flame, let the oil temperature maintain a temperature, slowly add the fragrance spices, when the fragrance is released, turn off the fire.

6. Pour one-quarter of the oil into the chili powder and stir well.

7. When the oil temperature completely cools down, pour it into the chili powder and stir well. Wait for it to completely permeate before packaging into sealed cans and storing for one day and one night.

Cooking Tips:

1. The types and quantities of ingredients and spices are just reference amounts, everyone can adjust them according to their preferences.

2. The container for making chili sauce must be a heat-resistant container such as stainless steel. Do not use ordinary glass bowls, as they are prone to exploding.

3. Be careful when taking out the oil, as it is very hot and can cause burns.

4. When choosing Sichuan chili peppers and vegetable oil, it is best to choose those from Sichuan Province, as they have a more authentic flavor.

5. When selecting Sichuan peppers, pay attention to the quality. Good Sichuan peppers are brown-red, while green Sichuan peppers are naturally green.

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