Cold Dish Recommendations: Recipes for Cold Braised Cabbage, Cold Wood Ear Mushroom and Bean Skin, Cold Green Beans, Cold Seaweed Strips, Cold Spinach, Cold Lotus Root, and Cold Bitter Melon
Cold Ribbed Cabbage: 1. Wash the Chinese cabbage, drain the water. Cut the Chinese cabbage into shreds, try to cut it as fine as possible. 2. Put the cut Chinese cabbage into a food container, sprinkle a layer of salt, then spread a layer of salt, repeat this until it's covered. 3. Press it with your hands, add ginger and garlic minced, and red bell pepper strips, then sprinkle a little salt on the red bell pepper with a little vinegar, marinate for half an hour until the Chinese cabbage releases water and mix evenly. 4. Cover and put it in a food container, refrigerate in the refrigerator for three days before eating.
Cold Shredded Cabbage: 1. Shredded cabbage, carrots and onions all cut into fine strands, apples cut into small pieces. 2. Put all the main ingredients into a large container, add salt, sugar, vinegar, sesame oil, chicken broth and sesame oil and mix evenly. 3. Place for at least 10 minutes, sprinkle black sesame before eating.
Cold Wood Ear Mushroom and Bean Skin: 1. Wood ear mushrooms soak in water for 1 hour, wash and tear into small pieces, carrots peel and slice, celery wash and cut into segments, bean skin cut into strips. 2. Put wood ear mushrooms, bean skin, celery segments, carrot slices boiled, when water boils, immediately scoop out, put in a bowl. 3. Heat oil in a wok, stir-fry red shallot slices and ginger garlic paste, add soy sauce, sugar, vinegar, chili oil and mix evenly. 4. Pour the sauce into bean skin, wood ear mushrooms, celery and carrot slices, add sesame oil, mix evenly.
Cold Green Beans: 1. Wash and pick off the heads of long beans, cut into segments. 2. Crush garlic, chop into minced garlic. 3. Pour water into a pot, bring to a boil, pour in the green beans to blanch, pour into a ladle to drain water for later use. 4. Put the green beans into a large bowl, add salt, vinegar, soy sauce, sesame oil and minced garlic and mix evenly.
Cold Seaweed Strips: 1. Seaweed strips soak in water for 1 hour, carrots wash and cut into strips, coriander wash and cut into segments, garlic peel and chop into minced garlic and put into a small bowl, add soy sauce, rice vinegar, white sugar and salt. 2. Pour water into a pot, bring to a boil, add seaweed strips and carrot strips to blanch, scoop out immediately, put in a cold water bath to cool, scoop out again and drain. 3. Heat oil in a pot, stir-fry chili flakes, add garlic paste, pour hot chili oil into garlic paste, pour the seasoning into seaweed strips and carrot strips, add coriander and mix evenly.
Cold Spinach: 1. Bring water to a boil in a pot, add a little salt and oil, blanch the spinach until it changes color, scoop out and squeeze out the water. 2. Cut the spinach into several cuts, add various seasonings and mix evenly. 3. Plate and sprinkle with a little peanuts.
Cold Lotus Root: 1. Peel and wash the lotus root. 2. Slice the lotus root and soak it in cold water. 3. Prepare ginger minced, flower pepper grains, dried chili flakes. 4. Bring water to a boil, blanch the lotus root, scoop out immediately, use pure water to ice it. 5. Heat oil, stir-fry chili flakes, flower pepper grains, ginger minced, let it cool before use. 6. Cool sesame oil, white sugar, vinegar, MSG, salt into the lotus root. 7. Mix evenly.
Cold Bitter Melon: 1. Heat a pot over low heat, stir-fry peanuts and beans. During frying, constantly use a chopstick to stir the peanuts and beans back and forth. When they change color, take them out of the pot and sprinkle a little salt and mix evenly. 2. Wash and cut bitter melon into segments. 3. Put chopped green onion and garlic minced into a bowl, add salt, sugar, white sesame and soy sauce. 4. Heat oil in a pot, pour oil directly into the bowl. 5. Pour the juice into the bitter melon and mix evenly, then add peanuts and mix evenly.
