6 cold dishes with complete colors and flavors, easy to get on the table in 10 minutes, appetizing and greasy

【Egg skin with garlic】

Especially suitable for seasonal vegetables to eat in spring, garlic moss with peanuts, and then add egg skin, delicious and nutritious, appetizing and greasy, a fast dish with wine and vegetables

1. Remove the tail of the garlic moss, don't waste the tail, leave it for stir-frying, and don't cut it with a knife after the garlic moss is picked and washed.

2. Prepare a pot of boiling water, add a spoonful of salt, add some cooking oil, put the whole handful of washed garlic moss into the pot and blanch the water, the blanching time can be 1 minute, the garlic moss blanching can remove the spicy taste in the garlic moss, and take out the cold boiled water after blanching.

3. Prepare some more soaked and expanded peanuts in advance, put them in a pot and cook for 5 minutes, then remove them.

4. Beat 2 eggs into the bowl, add a little salt to stir the egg mixture, heat the pot and put oil, add the egg mixture to spread into egg skin and cut into strips for later use.

5. Next, tear the blanched garlic moss into shreds, add peanuts, red pepper shreds, and egg strips into a basin.

6. Next, prepare some minced garlic and add it to the basin, add salt, sugar, light soy sauce, oyster sauce, balsamic vinegar, sesame oil, chili oil, stir well, and then put it on a plate!

【Cucumber with Cordyceps flowers】

Cordyceps flowers are a natural health product that is most suitable for female friends to eat, eat more in spring, beauty and beauty, with cucumber delicious and not long meat, appetizing and refreshing and not greasy, friends who like it must try more this season!

1. First of all, remove the roots of the fresh Cordyceps flowers bought, clean the Cordyceps flowers and put them in a pot of boiling water to blanch, the blanching time should not be too long, and you can take out the water control after one minute for later use.

2. Prepare another cucumber and cut it into shreds and put it in a pot for later use.

3. Add a few more grains of garlic, chop them into minced garlic and put them in a pot, cut half a red cabbage pepper into cubes, and then put the cordyceps flowers that control the dry water into the pot.

4. Next, seasoning, add sugar, light soy sauce, balsamic vinegar, sesame oil and stir well, then you can put it on a plate.

【Toon tofu mix】

This is a special salad that is most suitable for spring to eat, its taste is fresh and light, only this season can meet toon every year, friends who like to eat toon don't miss this season, if you miss it, you will have to wait for next year.

1. First prepare a piece of tender tofu, cut the tender tofu into small pieces and put it in a basin, then prepare a pot of boiling water, add edible salt, and put the tofu in the pot to blanch it gently, so that you can remove the beany smell in the tofu, because with the addition of salt, the blanched tofu will be easier to taste.

2. Remove the old parts of the toon roots, and we must choose fresh toon leaves to eat, and try to choose more tender toon leaves. If the toon leaves are stored for too long and the nitrate and nitrite content is too high, we must blanch them when eating. The toon can be removed after blanching and changing color, and rinsed with pure water after taking it out.

3. Next, chop the toon, put it in a basin, boil a little hot oil in the pot, pour the oil on top of the toon, add edible salt, stir well, then add sesame oil and diced red cabbage pepper, mix evenly and then put it on the plate!

【Peanut kernel mixed with bitter chrysanthemum】

This is a very simple bitter chrysanthemum mixed with peanut kernels, eat more bitter chrysanthemum in spring, clear the heat and go to the fire, plus peanut kernels to mix, fresh and delicious, with wine and rice!

1. Prepare 150 grams of bitter chrysanthemum, cut off the roots and rinse off the bacteria and dirt on it with running water, and then prepare some cool boiled water to rinse the bitter chrysanthemum again, wash it completely and put it in the basket to control the moisture and set aside.

2. Soak 80 grams of peanuts in water for 10 minutes, and then rinse the impurities on the surface of the peanuts.

3. Cut two millet spicy into rings for later use.

4. Put the peanut oil into the pot, and turn it continuously with a spoon during the frying process, so that the peanuts can be heated evenly, turn on low heat and fry for 1 and a half minutes, turn off the fire when you hear the peanuts have a slight explosion sound, and then use the residual temperature of the oil to continue frying for about half a minute, and you can take out the peanuts.

5. After the peanuts are cooled slightly, remove the skin of the peanuts, and then gently pound the peanuts in half with a garlic pounder, and there is no need to mash them too much.

6. Add the spicy millet, salt, balsamic vinegar, light soy sauce, sesame oil, bitter chrysanthemum, peanuts to the pot, stir evenly and put it on the plate!

【Zucchini】

Spring is the season when zucchini comes down, zucchini is appetizing and refreshing, with wine and rice, the method is super simple, and it is served in 10 minutes.

1. First of all, prepare a cleaned zucchini, and use a silk grater to rub the zucchini into a longer filament.

2. Prepare a few small chives and cut them into chopped green onions and put them in a bowl, cut the millet into rings, and then chop some minced garlic and put them in the bowl.

3. Heat the pot and add oil, add some dried chili peppers to stir-fry until fragrant, then pour the burned oil on the minced garlic, add salt, sugar, light soy sauce, balsamic vinegar and sesame oil and stir evenly, and finally pour the seasoned sauce into the basin and mix well to put on the plate.

【Purslane mixed with egg skin】

Eating purslane in spring has many benefits, and with egg skin, it is more nutritious, crisp and appetizing in taste, delicious and greasy, and it is a good dish to drink and eat.

1. First remove the root of purslane, and cut it into 2 sections for later use after washing.

2. After the water in the pot is boiled, add edible salt, add some oil, pour the purslane into the pot and blanch the water, blanch for a minute and a half, and take out the cold boiled water after the purslane changes color. Then put the purslane water into a basin for later use.

3. Prepare 3 eggs and beat them into a bowl, pour the egg mixture into the pot with hot oil, and cut the egg skin into strips and put it in the basin.

4. Prepare a few grains of garlic, mash them into a garlic mash with a garlic pounder and add them to the pot, add some shredded red cabbage peppers, then season, add salt, sugar, balsamic vinegar, sesame oil and stir evenly to put it on the plate!