We recommend six classic cold dishes, sour and spicy appetizers, which are loved by adults and children

The first course: cold lotus root slices

Ingredients: lotus root, millet spicy, garlic, shallots, coriander, white sesame seeds, chili powder, Sichuan pepper, sugar, light soy sauce, dark soy sauce, oyster sauce, sesame oil, aged vinegar.

Steps:

1. Peel and wash the lotus root, and don't slice it first. Bring water to a boil, cook the whole lotus root in a pot under cold water, remove it and let it cool for later use.

2. Cut the millet into rings, cut the garlic into minced pieces, cut the coriander into segments, and cut the shallots into chopped green onions.

3. Seasoning sauce: Put minced garlic, millet spicy, white sesame, chili powder, Sichuan pepper in a bowl, pour in hot oil, add 1 tablespoon of sugar, 3 tablespoons of light soy sauce, half a tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of aged vinegar, half a tablespoon of sesame oil, stir well and set aside.

4. Cut the cool lotus root into slices and put it in a large bowl, pour in the freshly prepared sauce, and put the coriander in, grasp it by hand and mix it evenly to eat, and put it in the refrigerator for half an hour to make it more delicious.

The second course: cold kelp

Ingredients: kelp, minced garlic, spicy millet, white sesame seeds, chili noodles, cooking oil, light soy sauce, aged vinegar, salt, chicken essence, sugar.

Steps:

1. Clean the kelp and cut it into small pieces of suitable length with scissors. Put it in boiling water and cook, then remove the cold water and control the water for later use.

2. Seasoning sauce: Add minced garlic, millet spicy, white sesame seeds, and chili noodles to a bowl, pour in hot oil, add 2 tablespoons of light soy sauce, 2 tablespoons of aged vinegar, 1 teaspoon of salt, 1 tablespoon of sugar, a little chicken essence, and stir well.

3. Put the seasoned sauce into the kelp, grasp it by hand and mix it evenly. It's sour and spicy, so delicious that you can't stop.

The third course: cold cucumber

Ingredients: cucumber, garlic, millet spicy, coriander, light soy sauce, soy sauce, white.

Steps:

1. Cucumbers can be washed with salt and flour to make them cleaner. Then put it in a plastic bag, pat it with a rolling pin and pour it into a clean bowl.

2. Cut the millet into rings, cut the coriander into segments, and mince the garlic.

3. Seasoning sauce: Put minced garlic and millet spicy in a bowl, pour in hot oil to stimulate the fragrance, add 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 2 tablespoons of aged vinegar, 2 tablespoons of water, stir well.

4. Pour the juice into the cucumber, grasp and mix evenly, and put it in the refrigerator to refrigerate it will be more crispy.

The fourth course: pepper hemp shredded chicken

Ingredients: chicken thighs, millet spicy, green pepper, garlic, ginger, coriander, shallots, sesame seeds, chili noodles, cooking wine, light soy sauce, oyster sauce, Sichuan pepper oil, Sichuan pepper, sugar, cooking oil.

Steps:

1. Clean the chicken thighs, pot under cold water, add green onion and ginger cooking wine to remove the smell, remove them and soak them in cold water for five minutes after cooking. It can make the meat firmer.

2. Wash and cut the millet spicy and green peppers into rings, cut the coriander into segments, mince the garlic, and cut the shallots into chopped green onions.

3. Seasoning sauce: Put minced garlic, millet spicy, green pepper, white sesame seeds, chili noodles, chopped green onion in a bowl, pour in hot oil to stimulate the fragrance, add 2 tablespoons of light soy sauce, half a spoon of sugar, half a spoon of oyster sauce, 2 tablespoons of Sichuan pepper oil, a drop of salt, and stir well.

4. Tear the soaked chicken thighs into strips, put them in a bowl, pour in the sauce, grasp and mix evenly and marinate for half an hour before eating. It's really delicious, go try it.

Fifth course: cold stewed beef

Ingredients: beef shank, green onion, ginger, garlic, rock sugar, star anise, cinnamon, fragrance, Sichuan pepper, cumin, dried chili, hawthorn, cooking wine, light soy sauce, dark soy sauce, soybean paste, sweet noodle sauce, dry dish powder.

Steps:

1. Clean the beef tendons, blanch them in a pot under cold water, and add green onion and ginger cooking wine to remove the smell. After blanching the water, take out the beef tendon and wash it, put it in a stew pot, add cooking wine, green onion and ginger, rock sugar, cinnamon, Sichuan pepper, fragrance, cumin, star anise, dried chili, hawthorn, light soy sauce, dark soy sauce, soybean paste, sweet noodle sauce, an appropriate amount of hot water to cover the beef, turn to low heat and simmer for an hour after boiling. During this period, remember to watch the water, don't burn it.

2. At this time of boiling beef, to adjust a sauce: add minced garlic, millet spicy, dry dish powder to the bowl, pour in hot oil to stimulate the fragrance, add 2 tablespoons of light soy sauce, half a spoon of sugar, 1 tablespoon of oyster sauce, 4 tablespoons of vinegar, stir evenly and set aside.

3. When the hour is up, open the lid and look at the beef. Remove the beef and let it cool naturally, cut it into slices and put it in a bowl. Pour in the sauce and mix well and eat. Low fat and low calorie, the key is that it is particularly delicious, you should try it quickly.

Sixth course: cold preserved eggs

Ingredients: preserved egg, millet spicy, green pepper, minced garlic, coriander, chili powder, white sesame seeds, aged vinegar, light soy sauce, oyster sauce, salt, sugar.

Steps:

1. Peel the preserved eggs, cut them into small pieces and put them in a bowl for later use.

2. Seasoning sauce: Add minced garlic, millet spicy, white sesame, green pepper and chili powder to the bowl, pour in hot oil to stimulate the fragrance, add 2 tablespoons of light soy sauce, 2 tablespoons of aged vinegar, 1 tablespoon of oyster sauce, 1 tablespoon of salt and 1 tablespoon of sugar, stir well.

3. Pour the sauce into the preserved egg, add the coriander segments, grasp and mix evenly and eat.