Spring Festival banquet guests, learn 9 meat vegetarian cold dishes, delicious and good-looking, no problem supporting the scene

The first course, cold beef

[Ingredients required]: raw beef, green onion, ginger, garlic, hawthorn, bay leaf, Sichuan pepper, rock sugar, salt, cooking wine, soy sauce, light soy sauce, rice vinegar, dark soy sauce, monosodium glutamate, coriander, dried chili, oyster sauce.

[Production process].1. Soak the beef in water for 4 hours, change the water in the middle, soak for a long time to remove the blood in the beef and reduce the fishy smell of the beef.

2. Cook the beef in a pot under cold water, boil for about 10 minutes, skim off the foam, remove and wash with warm water.

3. Pour an appropriate amount of cooking oil into the pot, add green onion and ginger to fry until golden brown, add Sichuan pepper and bay leaves and fry until fragrant, pour in water, add beef, hawthorn, cooking wine, and then add light soy sauce, dark soy sauce, rock sugar and other seasoning according to your own taste. Remember to always add plenty of water.

4. Cook on high heat for 40 minutes, then add salt, turn off the heat and simmer for 1 hour to remove. We can also put it in a pressure cooker and directly press the marinade for about 35 minutes, which is the quickest and most convenient to do in our home.

5. Let the marinated beef cool, then wrap it tightly with plastic wrap and put it in the refrigerator overnight, so that the taste of the beef will be better, and it can also shape the beef, and slice and put it on the plate when eating.

6. We mince the garlic into a small bowl, pour in an appropriate amount of light soy sauce, soy sauce, sesame oil, dried chili, chicken powder, oyster sauce, rice vinegar and stir well, so that the sauce is ready, pour the sauce on the beef, sprinkle with coriander.

第二道‬，口水鸡‬

[Ingredients required]: chicken thighs or whole chicken, green onions, ginger, garlic, salt, cooking wine, cinnamon, star anise, bay leaves, Sichuan pepper, green and red peppers, sugar, peanuts, chili noodles, pepper oil, balsamic vinegar, light soy sauce.

[Production process].1. Clean the chicken thighs and put them in a pot, pour in water no more than chicken thighs, an appropriate amount of cooking wine, bring to a boil over high heat, and clean the foam on the surface of the chicken thighs with warm water after removal.

2. Put the chicken thighs in the pot, pour in the water that is no more than the chicken thighs, add the green onion and ginger, cook on high heat for 5 minutes, remove and put in ice water to soak for a while.

3. Continue to pour water into the pot, bring to a boil over high heat, add the chicken thighs, cook on high heat for 10 minutes, turn off the heat and simmer for 10 minutes, then put it in ice water and chill for 15-20 minutes.

4. Next, we pour an appropriate amount of cooking oil into the pot, put in peanuts, then remove the skin of the fried peanuts, crush them and put them in a bowl, and then put an appropriate amount of chili noodles, white sesame seeds, salt, sugar, light soy sauce, balsamic vinegar, garlic paste, etc., and prepare them according to their own taste.

5. Pour cooking oil into the pot, add peppercorns, dried chilies, star anise, cinnamon, green onions, ginger, stir-fry over low heat to bring out the fragrance, then filter out all the ingredients, and pour them into the bowl just prepared.

6. Chop the chilled chicken thighs into strips of about 3 cm, put them on a plate, pour the seasoned sauce, and sprinkle some green and red pepper rings for decoration.

第三道‬，凉拌‬猪肝

[Ingredients required]: pork liver, salt, light soy sauce, oyster sauce, cooking wine, monosodium glutamate, aged vinegar, rice vinegar, chili, sesame oil, green onion, ginger, garlic, Sichuan pepper, seasoning, bay leaf, lettuce.

【Production process】

1. Clean the pork liver with water, soak it in a basin for about 4 hours, change the water twice in the middle, and try to soak it for a longer time, which can reduce the fishy smell of the pork liver.

2. Add more water than pork liver to the pot, some cooking wine, boil over high heat, skim off the foam, put in an appropriate amount of salt, green onions, ginger, peppercorns, spices, bay leaves, boil for about 10 minutes, and then turn off the heat and simmer for about 15 minutes.

3. Simmer the pork liver for a good time, gently prick it with chopsticks, if there is no blood in the pork liver, it proves that the pork liver has been cooked, remove it and let it cool for later use. Remember not to cook the pork liver for too long, it will affect the taste.

4. Cool the pork liver, cut it into thin slices, bring lettuce to the bottom of the plate, and then put the cut pork liver on the plate.

5. Finely chop the garlic and put it in a small bowl, then add salt, light soy sauce, rice vinegar, oyster sauce, monosodium glutamate, rice vinegar, chili pepper, sesame oil, etc., stir well, and put the seasoned sauce next to the pork liver.

第四道‬，白灼虾

[Ingredients required]: shrimp, ginger, green onion, Sichuan peppercorns, salt, sugar, white wine, light soy sauce, rice vinegar, sesame oil.

[Production process].1. After buying fresh shrimp, put it in clean water and raise it for 1-2 hours, and then cut off the shrimp whiskers.

2. Put the processed shrimp into a basin, pour in water, add some green onions, shredded ginger and cooking wine, and soak for about 15 minutes, which can reduce the fishy smell of the shrimp.

3. Add water to the pot, add green onions, ginger, peppercorns, salt, boil over high heat, then put in the shrimp, pour in an appropriate amount of white wine, cook until the shrimp change color, turn to medium heat and cook the shrimp for another two minutes, and then remove it immediately to avoid the shrimp from getting old.

4. After taking out the boiled shrimp, put it in ice water, because the heat expands and shrinks, the shrimp meat will become more elastic, and it can also reduce the fishy smell of the shrimp. Soak for about 15 minutes, drain and serve.

5. Take a small dish or bowl, add light soy sauce, rice vinegar, sugar, salt, sesame oil and stir well, and put it in the shrimp plate, so that the delicious boiled shrimp is ready.

第五道‬，凉拌‬大肠‬灌肉‬

[Required materials]: pork intestine, pork, green onion, ginger, garlic, thirteen spices, Sichuan pepper powder, pepper powder, rice wine, white vinegar, aged vinegar, eggs, light soy sauce, dark soy sauce, oyster sauce, salt, chili powder, chicken essence, sesame oil.

【Production process】

1. Turn over the large intestine of the pig, dispose of the excess fat inside, turn it over and put it in the basin, pour in the appropriate amount of salt and white vinegar, scrub it vigorously and repeatedly, and then rinse it with water, there is no peculiar smell.

2. Chop the pork, put it in a basin, and then add an appropriate amount of salt, light soy sauce, dark soy sauce, oyster sauce, chicken essence, pepper, Sichuan pepper powder, thirteen spices, rice wine, green onion and ginger water, sesame oil, eggs, and stir evenly.

3. We tie the washed pig intestine with a rope, and then use an enema to pour the mixed pork filling into the large intestine, fill it with a small section, and then tie it with a rope.

4. Pour more water into the pot, put in the green onion and ginger and boil over high heat, turn off the heat to medium-low, put in the filled sausage, and cook for about 40 minutes. Remember to keep the heat low and low, otherwise the enema will easily burst.

5. Fill the cooked large intestine with meat, remove it and let it cool, cut it into even slices, and put it on a plate.

6. Finely chop the garlic, put it in a bowl, pour in light soy sauce, aged vinegar, chili powder, chicken powder, sesame oil to taste, stir well, pour it on the cut large intestine meat, or dip it to eat.

第六道‬，凉拌‬松花蛋‬

[Ingredients required]: Songhua egg, salt, millet spicy, coriander, garlic, sugar, light soy sauce, soy sauce, rice vinegar, five-spice powder, chicken powder, sesame oil.

[Production process].1. Clean all the ingredients first, peel and clean the Songhua eggs, mince the garlic, chop the millet spicy, cut the coriander into sections, and slowly cut the Songhua eggs from the middle with a knife, divide them into four equal parts, and then put them on the plate.

2. Put the chopped minced garlic, millet spicy and coriander into a bowl, pour in an appropriate amount of salt, light soy sauce, soy sauce, rice vinegar, sugar, five-spice powder, and chicken powder.

3. Pour cooking oil into the pot, heat it over high heat, pour it into the prepared juice to stimulate the fragrance of the juice, and finally pour in an appropriate amount of sesame oil, and then pour the juice on top of the Songhua eggs that are cut and stacked neatly.

第七道‬，老醋‬花生

[Ingredients required]: peanuts, salt, light soy sauce, balsamic vinegar, sugar, chives.

[Production process].1. Wash the peanuts with water, soak them for about 10 minutes, remove and drain the water for later use.

2. Pour 5 parts of balsamic vinegar and 3 parts of sugar into the pot, boil the sugar over low heat to melt with viscosity, turn off the heat and pour in an appropriate amount of light soy sauce and salt, put it out and let it cool for later use.

3. Pour an appropriate amount of cooking oil into the pot, put in the drained peanuts, and stir-fry slowly over low heat, which can prevent the peanuts from frying.

4. Put the peanuts with controlled oil into a plate, pour in the boiled sweet and sour sauce, stir well, wrap each peanut in vinegar, and finally sprinkle with some chives.

第八道‬，凉拌‬黄瓜

[Ingredients]: cucumber, garlic, coriander, millet spicy, rice vinegar, soy sauce, chicken essence, monosodium glutamate, sugar, light soy sauce, mustard oil.

[Production process].1. Clean the cucumber, smash it with a knife, then cut it into pieces, put it in a basin, sprinkle in an appropriate amount of salt and stir well, and marinate for 20 minutes, so that the cucumber has a crispier taste.

2. Peel and clean the garlic, chop it into minced pieces and put it in a bowl, pour in rice vinegar, soy sauce, chicken essence, monosodium glutamate, sugar, light soy sauce and mustard oil.

3. Pour cooking oil into the pot, heat it, pour it into the juice to stimulate the sour fragrance, and then stir well with chopsticks.

4. Pour out the excess water of the pickled cucumber, pour in the sauce, stir well, then pour it into a plate, sprinkle with millet spicy and coriander for decoration.

第九道‬，桂花‬糯米藕‬

[Required materials]: lotus root, glutinous rice, honey, rock sugar, osmanthus, brown sugar.

[Production process].1. Clean the glutinous rice, put it in a basin, pour in water that is no more than glutinous rice and soak it for about 2 hours, remove and drain the water.

2. Put rock sugar and water in the pot, the ratio of rock sugar and water is 1:2, cook over medium-low heat until the rock sugar melts, pour in a little cooking oil, stir constantly with a spoon until the sugar color turns dark red, and pour the boiled sugar color into a bowl for later use.

3. Clean the lotus root, cut off one end of the lotus root, and leave it for later use. Pour the soaked glutinous rice into the lotus root hole, press the rice in the lotus root hole with chopsticks, and then fix the cut lotus root knot on the lotus root with a toothpick to prevent the glutinous rice from leaking out.

4. Put the lotus root filled with rice into the rice cooker, pour in the water of the lotus root, add the brown sugar and fried sugar, press the simmer button, cook for 35 minutes, then simmer for 20 minutes, remove and let cool for later use.

5. Cool the glutinous rice lotus, cut it into even slices and put it on a plate. In addition, pour an appropriate amount of glutinous rice lotus water into the pot, boil until the soup is thick, pour it on the cut glutinous rice root, then pour an appropriate amount of honey, and sprinkle with osmanthus flowers.