Recommend 7 popular cold dishes, simple mix, appetizing and greasy, the whole family loves to eat

Old vinegar peanuts

1. Prepare ingredients: peanuts, onions, green peppers, red peppers, white wine, light soy sauce, aged vinegar, sugar, salt, and cool white boil

2. The practice of old vinegar peanuts:

(1) Wash and drain the peanuts, wash and cut the onions into small slices, wash and cut the green peppers and red peppers into small slices for later use.

(2) Heat the oil, adjust the temperature to low heat, add peanuts and fry until 8-9 minutes cooked, then add a little white wine and stir-fry evenly, remove the oil until it cools and set aside.

(3) Prepare the sauce: Add light soy sauce, aged vinegar, sugar, salt, and cool white sauce to the pot, stir evenly, prepare a low heat, turn on the fire to cool and set aside.

(4) Stir the green pepper slices, red pepper slices, peanuts and prepared juice evenly.

Pork head meat mixed with cucumber

1. Prepare ingredients: marinated pork head meat, cucumber, carrot, minced garlic, oyster sauce, light soy sauce, sesame oil, aged vinegar

2. The practice of mixing cucumber with pig's head meat:

(1) Cut the pork head meat into small pieces when cool, wash and cut the cucumber into small pieces, wash and peel the carrots and cut them into shreds, wash and cut the garlic for later use.

(2) Prepare the sauce: Stir the oyster sauce, sesame oil, light soy sauce and aged vinegar evenly and set aside.

(3) Stir the chopped pork head, cucumber pieces, shredded carrots, minced garlic and prepared sauce for later use.

Lemon chicken salad

1. Prepare ingredients: chicken breast, coriander, lime, yellow lemon, ginger slices, minced garlic, cooked white sesame seeds, millet pepper, chili powder, cooking oil, oyster sauce, cooking wine, light soy sauce, aged vinegar, sugar, salt

2. Preparation of cold lemon shredded chicken:

(1) Soak the chicken breast in advance and squeeze the blood water to cool, wash and chop the coriander, wash and cut the small lime in half, wash the yellow lemon and cut it into slices, wash the millet pepper and cut it into small pieces, wash the ginger and garlic and cut it for later use.

(2) Prepare the sauce: Stir the minced garlic, cooked white sesame seeds, millet pepper, chili powder, boiling hot oil, oyster sauce, light soy sauce, aged vinegar, sugar and salt for later use.

(3) Remove from the pot and boil the water, add ginger slices and cooking wine to the chicken breast pot under cold water, cook and tear out long strips for later use.

(4) Add the chicken breast to the prepared sauce, chopped coriander, small lime and lemon slices and stir well and set aside.

Pickled cucumbers

1. Prepare ingredients: cucumber, line pepper, millet pepper, Sichuan pepper, minced garlic, star anise, cooking oil, oyster sauce, light soy sauce, dark soy sauce, aged vinegar, sugar, salt, water

2. The practice of cold pickled cucumber:

(1) Wash the cucumber and cut it into strips, add salt to marinate the water, cool and drain the water, wash the pepper and millet pepper and cut it into small pieces, wash and cut the garlic and set aside.

(2) Prepare the sauce: Stir the oyster sauce, light soy sauce, dark soy sauce, aged vinegar, sugar and salt evenly for later use.

(3) Prepare spicy sauce: Heat the oil, stir-fry the minced garlic, line pepper, millet pepper, Sichuan pepper and star anise after heating, then add the prepared juice and water, stir evenly and let it cool for later use.

(4) Pour the prepared spicy sauce over the cucumber and stir well.

Cold celery fungus

1. Prepare ingredients: celery, fungus, bean curd, minced ginger, minced garlic, chili oil, sesame oil, oyster sauce, light soy sauce, aged vinegar, sugar, salt, chicken essence

2. The practice of cold celery fungus:

(1) Wash the celery and cut it into sections, soak the fungus in advance and wash it into sections, soak the yuba in advance and cut it into sections, wash and cut the ginger and garlic for later use.

(2) Prepare the sauce: Stir the minced ginger, minced garlic, chili oil, oyster sauce, sesame oil, light soy sauce, aged vinegar, sugar, salt, and chicken essence evenly for later use.

(3) Boil water, add celery to boil and blanch after boiling, and cook the fungus and yuba and remove them for later use.

(4) Stir the boiled celery, fungus, yuba and prepared juice evenly.

Hot and sour broccoli

1. Prepare ingredients: broccoli, fungus, lotus root, corn kernels, cooked white sesame seeds, minced garlic, millet pepper, chili powder, oyster sauce, light soy sauce, aged vinegar, sugar

2. How to mix broccoli coldly:

(1) Soak broccoli with salt in water in advance, soak the fungus in advance, wash and cut into small pieces, wash and cut the lotus root into slices, wash and drain the corn kernels, wash and cut the millet pepper into small pieces, wash and cut the garlic and set aside.

(2) Prepare the sauce: Stir the cooked white sesame seeds, minced garlic, chili powder, oyster sauce, light soy sauce, aged vinegar and sugar evenly for later use.

(3) Remove from the pot and boil water, add broccoli, fungus, lotus root, and corn kernels in turn after heating, and cook them separately, drain them and set aside.

(4) Stir the cooled broccoli, fungus, lotus root, corn kernels, millet pepper, and prepared juice evenly.

White meat with garlic paste

1. Prepare ingredients: pork belly, green onions, minced garlic, ginger slices, minced ginger, cooked white sesame seeds, star anise, chili powder, sesame oil, cooking wine, light soy sauce, aged vinegar, sugar, salt, water, ice water

2. Preparation of garlic and white meat:

(1) Wash the pork belly, wash the green onions, ginger and garlic and cut them for later use, and wash the star anise for later use.

(2) Prepare the sauce: Stir the minced garlic, minced ginger, cooked white sesame seeds, chili powder, boiling hot oil, sesame oil, light soy sauce, aged vinegar, sugar and salt for later use.

(3) Bring water to a boil, boil the pork belly, green onions, ginger slices, star anise, cooking wine, and water, turn to medium heat and cook until cooked, remove and soak in ice water until cool, and cut into thin slices for later use.

(4) After the thin slices are arranged, pour the sauce and sprinkle with chopped green onions.