A Full Guide to 9 Refreshing Cold Dishes Including Sauce Recipes
Eight Treasures Bok Choy
Ingredients
Bok choy 400 grams
Shrimp，Ham Each 35 grams
Peanuts 35 grams
Rice 30 grams Sesame Seeds
25 grams Coriander
5 grams of green chilies, 5 grams of garlic flakes
Fine Salt，Chicken Stock Powder Each 2 teaspoons
Seafood Soy Sauce 1 tablespoon Sugar
Rice Vinegar Each 2 tablespoons Sesame Oil A Little Red Chili Oil
Appropriate cooking oil
Preparation Boil bok choy, remove stems and wash. Cut into small pieces and blanch in boiling water until color changes. Drain, cool under cold water, then drain again.
Blanch shrimp removing sand veins. Drain, rinse with cold water to cool, then drain again.
Slice ham first, then cut into small cubes.
Remove roots from coriander and wash. Cut into small pieces. Wash green chilies, slice. Mix blanched bok choy and cooked shrimp with garlic flakes, chopped coriander, diced ham. Heat a little sesame oil in a clean pan to six-tenths heat. Add sliced green chilies, stir-fry for aroma, then turn off the flame and place on top of the bok choy mixture.
In a bowl with cooked bok choy and shrimp, add fine salt, chicken stock powder, sugar, rice vinegar, seafood soy sauce. Mix well, then sprinkle with peanuts and sesame seeds, drizzle with red chili oil. Serve immediately.
Dried Bok Choy
Tofu Ingredients Bok choy 250 grams, dried tofu 125 grams.
Red chili flakes, green onion slices each 15 grams,Kernels of Sichuan pepper 15 grains, fine salt, sugar, rice vinegar each 2 teaspoons, cooking oil 1 tablespoon.
Preparation
Remove roots from bok choy and wash. Blanch in boiling water for a moment. Cool under cold water, then drain well and cut into small pieces.
Cut dried tofu into strips.Wash red chili flakes and slice them. Place blanched bok choy pieces into a dish, add sliced tofu, green onion slices, rice vinegar, sugar, fine salt. Mix well to taste.
Heat cooking oil in a pan until it's six-tenths hot. Add kernels of Sichuan pepper, stir-fry for aroma then remove from heat and add sliced red chilies, fry until crispy. Pour over the bok choy and tofu dish.
Spicy Sesame OilBok ChoyIngredients
Oil cabbage 300 grams,
Pine nuts 50 grams.
Fine salt 1 teaspoon,Monosodium glutamate (MSG)
sugar, rice vinegar each a little, plant oil sufficient, sesame oil 1 tablespoon.
Preparation Remove roots from cabbage and wash. Cut into small pieces, blanch in boiling water with a bit of fine salt for a moment. Cool under cold water, then drain well. Heat plant oil until six-tenths hot. Add pine nuts, stir-fry for aroma and remove to drain excess oil.
Place blanched cabbage into a bowl, mix with rice vinegar, sugar, fine salt, MSG. Add sesame seeds, mix again and serve on a large plate.Three Vegetable Stir-Fry Ingredients
Green bean sprouts 250 grams,
Dried tofu 150 grams,
Young Chinese broccoli 100 grams,
Ground pork 50 grams,
Scallions, garlic cloves each 10 grams,
Fine salt 2 teaspoons,
Sugar 1 teaspoon,Monosodium glutamate (MSG), rice vinegar a little
mixed oil 1 tablespoon.
Preparation
Remove roots from green bean sprouts, wash. Cut into small pieces. Clean dried tofu, cut into threads.
Wash young Chinese broccoli and remove roots, peel and cut into thin slices then cut into fine strips.
Wash scallions and cut into small segments. Peel garlic cloves and chop finely.
Heat a pan with mixed oil until six-tenths hot. Sauté ground pork until cooked, remove from heat.
Add water to the pot, cook dried tofu threads, then add Chinese broccoli strips after boiling for a moment. Drain well.
Drain blanched vegetables into a container, mix with fine salt, sugar, MSG, rice vinegar and scallion segments, garlic. Pour on cooked pork and serve in a large dish.
Steamed Fresh Shiitake Mushrooms
Ingredients Fresh shiitake mushrooms 100 grams, Young Chinese broccoli 500 grams. Green onion segments 10 grams, fine salt, MSG, white pepper powder, moutai liquor, chicken broth, mature chicken oil, plant oil each a little.
Preparation
Clean and remove stems from fresh shiitake mushrooms. Place in a bowl with some fine salt, moutai liquor, chicken broth. Steam for about 5 minutes on high heat, then take out, slice into small pieces.
Wash young Chinese broccoli, peel off roots, cut into small pieces, blanch in boiling water with plant oil and green onion segments until soft. Drain well.
Place shiitake mushrooms, Chinese broccoli and carrot slices in a large bowl, mix with fine salt, MSG, sugar, white pepper powder and water starch mixed with chicken broth. Stir-fry in a pan until cooked, sprinkle with shredded carrots, serve on a plate.
Stir-Fried Dried Shiitake Mushrooms
Ingredients
Water-soaked shiitake mushrooms 300 grams, Lettuce,herring bulb each 50 grams.
Green onion segments, ginger strips each 5 grams, fine salt 1 teaspoon, MSG, sugar each 2 tablespoons, Sichuan pepper oil 2 tablespoons.
Preparation
Remove stems from shiitake mushrooms and wash. Cut into thick threads.Peel and clean lettuce, cut into thick strips. Wash herring bulb, peel it, then cut into thin strips.Boil water, add shiitake mushroom strips to boil for a moment, then add lettuce strips and carrot strips. Drain well. Mix all ingredients in a large bowl with fine salt, MSG, sugar. Add green onion and ginger, pour over Sichuan pepper oil before serving.
Soybean Sprouts
Toona Sinensis Ingredients Fresh soybeans 200 grams,
Young Toona sinensis sprouts 100 grams.
Fine salt 1 teaspoon, MSG, white pepper powder, sugar each half a teaspoon, sesame oil 2 teaspoons.
Preparation
Remove outer skin from soybeans and wash. Boil in water with fine salt until just cooked, then cool under cold water, drain well.
Wash young Toona sinensis sprouts and blanch in boiling water for a moment, then drain and chop finely.
Mix fresh soybeans and chopped young Toona sinensis sprouts in a small bowl with fine salt, MSG, sugar, white pepper powder and moutai vinegar. Pour over hot sesame oil before serving.
Method
1 Cabbage remove outer wilted skin, cut off the root, wash and slice into thin strips;Coriander wash and chop into small pieces;Red chili remove seeds and stem, cut into small segments.
2 Place cabbage strips in a large bowl, add fine salt, mix evenly, marinate for a moment, then take out and squeeze out the water, put back in the bowl with vinegar, monosodium glutamate, and coriander pieces; mix well and serve in a dish.
3 Heat a clean pot over fire, add vegetable oil and heat until seven-tenths hot, add red chili segments fry to release spicy aroma, then remove and pour over cabbage strips.
Ginger Marinade Asparagus
Ingredients
200 grams of asparagus
Guangdong Sausage 100 grams
Colorful bell pepper
Bulbophyllum 25 grams
Ginger 15 grams
Fine salt and monosodium glutamate each a little, sugar half a teaspoon, black pepper a few,
cornstarch two teaspoons
vegetable oil one large spoon
2 tablespoons of water starch
1 Remove the roots of asparagus, peel off old skin, wash, cut into small segments;
Guangdong sausage slice thin;
Colorful bell pepper wash and cut into strips;Bulbophyllum wash, soak in clear water briefly, then drain.2 In a pot, add an appropriate amount of boiling water with a little fine salt to cook, place Guangdong sausage and asparagus segments; blanch until cooked, then remove and drain.3 Place bulbophyllum in a small bowl, mix ginger fine salt sugar black pepper monosodium glutamate cornstarch and some water into a seasoning sauce.
4 Heat a clean pot over fire, add vegetable oil and heat until six-tenths hot, add blanched asparagus segments and Guangdong sausage slices; stir-fry briefly, then pour in the seasoned sauce to mix well, sprinkle with colorful bell pepper strips, serve on the plate when done.
Pot mix the seasoning sauce and stir-fry evenly.
Pot mix the seasoning sauce and stir-fry evenly.
Marinade
Winter mushroom
Strips Ingredients 300 grams of water-soaked winter mushrooms,
Lettuce
H Radish 50 grams.Chopped scallion, ginger each 5 grams, fine salt a little, monosodium glutamate and sugar one large spoon each, Sichuan pepper oil two large spoons. each 50 grams.
1 Water-soaked winter mushrooms remove stems, wash, cut into thick strips;
Radicchio peel off the outer skin, wash, cut into thick strips;
Carrotpeel, wash, cut into thin strips.2 In a pot, add water and a little fine salt to boil; place winter mushroom strips, radicchio strips, carrot strips blanch until cooked, then remove and drain. 3 Place winter mushrooms, radicchio, carrots in a large bowl, mix with fine salt, monosodium glutamate, sugar, black pepper, and vinegar seasonings; sprinkle scallion and ginger strips, pour over heated Sichuan pepper oil to mix evenly; serve.
Chinese cedar
Bean
Ingredients 200 grams of fresh broad beans,
Cedar
buds 100 grams.Fine salt a little, monosodium glutamate and white pepper each half a teaspoon, vinegar and sesame oil two teaspoons each. broad bean sprouts 100 grams.
1 Peel off the outer skin of fresh broad beans, wash, place in boiling water with a little fine salt; cook until just cooked, then remove and cool with cold water, drain.Chinese cedar buds clean, blanch briefly, then rinse and chop into small pieces. 2 Chinese cedar buds clean, blanch briefly, then rinse and chop into small pieces.
3 Place fresh broad beans, chopped Chinese cedar buds in a bowl; mix with fine salt, monosodium glutamate, sugar, white pepper, and vinegar seasonings; pour over heated sesame oil to mix well; serve on the plate.
1 remove the outer skin from fresh mung beans, wash them, and place them in a pot of boiling salted water until just cooked. Remove and cool under cold water, then drain and dry. Chinese toon leaves clean thoroughly, blanch in boiling water, remove, drain, and chop finely.
2 Chinese toon leaves clean thoroughly, blanch in boiling water, remove, drain, and chop finely.
3 mix fresh mung beans and chopped Chinese toon leaves with salt, monosodium glutamate (MSG), sugar, pepper powder, and aged vinegar. Pour over them very hot sesame oil and mix well. Serve in a bowl.
