Let’s take a look at the 2800 yuan to learn the recipe value of these six cold vegetables and marinated vegetables
First, shredded chicken cool powder
Ingredients: 25g mung bean flour, 50g chicken breast, 30g shredded cucumber, 20g shredded red pepper. Seasoning red oil, white sesame seeds, vinegar, salt, white pepper, sesame oil. method
1. Add mung bean flour to half a cup of cold boiled water and stir well to form a slurry; Put about 900ml of water in a pot, bring to a boil, pour the mung bean flour slurry into the pot, quickly stir with a spoon to form a paste, and turn off the heat.
2. Pour the cooked paste into an oiled iron tray, let it cool, and refrigerate for 2 hours.
3. The chicken is cooked in boiling water, fished out, cooled, torn into fine strips and placed on a plate.
4. Stir the red oil, white sesame seeds, vinegar, salt, white pepper powder and sesame oil well, mix into juice, pour on the shredded chicken and mix well.
5. Refrigerate the cool powder, cut into suitable strips with a knife, place it on the bottom of the plate, put shredded chicken, cucumber and red pepper on top, add a little salt, white pepper, and mix well.
Second, pepper bubble phoenix claws
Ingredients: 500g chicken feet, 30g pickled wild pepper, a little red pepper cubes. Seasoning garlic, salt, chicken essence, sugar, vinegar, chili oil, green onion oil. method
1. Remove the skin and toe tips from the chicken feet, chop them into small pieces, and rinse them in cool water.
2. Put the pot on a high heat, add clean water to boil, put in chicken feet to cook, take out, put into cool boiled water to cool, drain the water.
3. Put the chicken feet into a pot, add salt, pickled wild pepper and garlic, marinate for about 30 minutes, finally add chicken essence, sugar, vinegar, chili oil, green onion oil, red pepper cubes, mix well, and put into a plate.
Third, red marinated chicken feet
Ingredients: 300 grams of chicken feet.
Seasoning: chives, fennel, cinnamon, cooking wine, soy sauce, sugar, ginger. method
1. Remove the tip of the chicken feet, wash and drain; Wash the ginger and pat it; Wash the chives and tie the knots. 2. Break the cinnamon into small pieces, put it into a gauze bag with fennel, sew the mouth of the bag, and make a spice bag.
3. Put the pot on the fire, add 500ml of water, cooking wine, soy sauce, chives, ginger, spice bag, put chicken feet after boiling, change the heat to low and marinate until seven years old, sprinkle with sugar, marinate until cooked, and take out to cool.
Fourth, mustard mixed with duck palms
Ingredients: 400 grams of duck paw, 50 grams of celery.
Seasoning: green onion, mustard oil, sesame oil, salt, monosodium glutamate, vinegar.
Fifth, ginger duck palm
1. Wash the duck palms, remove the big phalanges, blanch in boiling water, then soak them in clean water, then drain and cool.
2. Wash and mince celery and green onion separately; Put mustard oil, sesame oil, salt, monosodium glutamate, and vinegar in a bowl to make a sauce.
3. Pour the sauce over the duck palms, sprinkle with minced chives and celery, and mix well.
Ingredients: Duck palm 300 g.
Seasoning ginger slices, chopped green onion, clear broth, salt, soy sauce, monosodium glutamate, vinegar, sesame oil, cooking wine.
1. Select duck palms of the same size, soak and wash them in water, put them in a pot and add clean water to boil, boil and skim off the foam, and cook until the duck palms can be removed from the bones. 2. Put the boiled duck palms into warm water to wash them, remove the bones and impurities, put them in a bowl, add clear broth, put ginger slices and cooking wine, steam until cooked through, remove the ginger slices, and cool the duck palms on a plate.
3. Take a small bowl, add salt, soy sauce, monosodium glutamate, vinegar, sesame oil, chopped green onion, mix into a sauce, and pour it on the duck palm.
Six, brine duck wings
Ingredients: 6 duck wings, 1 pack of marinade (available in supermarkets).
Seasoning shallots, ginger slices, garlic, chili, soy sauce, cooking wine, chicken essence. method
1. Wash the duck wings, put them in a pot, add water, cooking wine, ginger slices, boil over high heat, blanch the duck wings to remove the fishy, take out and cool for later.
2. Soak the marinade packet, water and soy sauce in a pot for 30 minutes, then heat and boil, add garlic, chili pepper and duck wings, marinate for about 20 minutes, turn off the heat and simmer for another 20 minutes, add chicken essence to taste, take out the duck wings, take out and sprinkle with chives, and let cool.