Delicious Appetizer That Leaves You Wanting More Quick and Easy Cold Stir-Fried Dish

Remember when I first moved to the north, my circle of friends was small. During the New Year of the first year, full of excitement, I prepared a table full of hot dishes; halfway through eating rice, one friend couldn't help but say: all are hot dishes, no side dishes for drinking! At that time, my friend had an unsatisfied feeling after drinking, and I instantly cooled down from being excited, apologizing for not catering to everyone's dietary habits. After that, I started learning how to make cold dishes, but until now, I haven't done them very well. But every time there are cold dishes, hehe! Let's strive together for the loved ones around us and those who enjoy drinking!

　　1 Mixed Vegetable Salad Bamboo Chicken

I remember eating a cold dish called Mixed Vegetable Salad at a restaurant in Guangzhou.Goose Kidney. The goose kidney was salt-baked, while the bottom vegetables were sour and crunchy.Cucumber and mushroom offered alternating tastes, leaving a lingering aftertaste.

In Sichuan, it's hard to find goose kidneys. But duck gizzards are more common, sometimes used as an appetizer with chili peppers and pickled chili peppers.Duck gizzards can strengthen the spleen and stomach but should not be overeaten; they are easy to cause indigestion. It's best to chew slowly when eating. Duck gizzards have a strong fishy smell, so they need to be marinated with spices before cooking. But this mixed vegetable salad with salt-baked chicken powder is much easier.

It already contains garlic powder and ginger powder. So, you just need to add some ginger slices in the boiling water, then boil the duck gizzards until they open again, turn off the fire, and remove them.After that, immediately immerse them in cold water. This makes the flesh crisp and elastic. For the base vegetables, I love mushrooms and cucumbers the most. This time, I used wild black fungus from North Latitude 49°.Not only does it have a high absorption rate, but cooked it is especially crispy and tender. It's very different from ordinary crisp mushrooms. Mixed Vegetable Salad Duck GizzardIngredients:A handful of wild black fungus, 200 grams of duck gizzards, one cucumber, one red pepper, a piece of ginger, three garlic cloves, five grams of salt-baked chicken powder,

a teaspoon of sugar, one tablespoon of rice vinegar, two tablespoons of chili oil,

one tablespoon of cooked peanut oil,

　　and one tablespoon of soy sauce.How to make Mixed Vegetable Salad Duck Gizzard:Prepare the main ingredients. Soak the black fungus for eight hours, wash it thoroughly. Remove the white membrane from the duck gizzards.Cut them into slices and rinse with water. Boil water in a pot. After it boils, cook the black fungus until tender, then remove and cool in cold water.Slice the ginger and add it to the cooking water for two minutes. Add the duck gizzards and boil until they open again, turn off the fire, and take them out.Immediately immerse them in cold water. Remove the duck gizzards from the bowl. Cut the red pepper into strips and add it to the bowl. Marinate with salt-baked chicken powder and soy sauce for thirty minutes.Chop the garlic and mix in; cut the coriander, and mix in. Cut the cucumber slightly peel, break it, and slice it.

　Add the black fungus and cucumber to the bowl. Mix in the chopped garlic, chili oil, sugar, rice vinegar, half of the coriander, and a bit of salt.

Place half of the coriander in the duck gizzards, mix well.

Put the mixed black fungus and cucumber at the bottom of the dish, then place the marinated duck gizzards on top. Done!

Tips:

1 It's best to remove the hard white membrane from the duck gizzard for a better taste.

2 Rinse the cut duck gizzards with running water to remove some of the fishy smell.

3 Do not overcook the duck gizzards; they will toughen easily. Cool them quickly after cooking for a nicer texture.

4 The salt-baked chicken powder contains sand ginger and garlic powders, which can effectively eliminate the fishy smell and enhance the aroma.

You can usually find it in larger supermarkets.

5 Soak the black fungus in cold water for eight hours or more to maintain its vibrant color.Coriander Chop into segments;Slightly peel the cucumber, then smash and cut into segments.

10 Place the black fungus and cucumber in a bowl, add garlic flakes, chili oil, sugar, rice vinegar, half of the coriander, and an appropriate amount of salt to mix evenly.

11 Put most of the coriander in the duck's tongue, then mix well.

12 Place the black fungus and cucumber at the bottom of a plate, then top with the mixed duck's tongue, and it’s ready.

　　Tip

1 It is best to remove the hard white membrane from the duck's tongue to avoid a chewy texture when eating.

2 Rinse the cut duck's tongue under running water to remove some of the bloodiness.Blood Water, which can reduce some of the fishy smell.

3 Do not overcook the duck's tongue in the pot; it easily becomes tough. After cooking, immediately cool it down for a more crisp texture.

4 Salt-roasted chicken powder contains spices like sand ginger and garlic powder, which are very effective at removing fishiness and enhancing aroma; it is the highlight of this dish. It can usually be found in larger supermarkets.

5 Soak the black fungus in cold water for about 8 hours to soften them better.

　　II. Cold Plating Purple Cabbage

Purple cabbage is one of the few purple vegetables, and we all know that the deeper the color, the higher its nutritional value. Purple cabbage has a vibrant purplish hue and rich nutrition; it contains anthocyanins, which are powerful antioxidants, beneficial for preventing aging;and it contains large amounts of dietary fiber, promoting intestinal peristalsis and lowering cholesterol levels. It also aids in fat burning, making it particularly effective for weight loss.

Purple cabbage has a special aroma and flavor, making it suitable for cold plating and as a salad garnish.Salad I enjoy its vibrant color. To better preserve its nutrients, I like to eat it raw or lightly dressed, especially as an appetizer to clear the intestines after consuming rich foods during holidays. To maintain the vivid purple-red color of purple cabbage when cooking or boiling, a small amount of white vinegar must be added.

To maintain the bright purple color of the red cabbage, add a little white vinegar before stir-frying or boiling it.malt vinegar;And to enhance the taste, adding a bit of sugar can improve its flavor. This simple-to-make, refreshing, and slightly sour and sweet cold dish brings us a cool breeze in this hot summer.

Simple, light, crispy, and tangy-sweet pickled cabbage - Cucumber Salad with Spicy Pepper

　　Ingredients:Cucumber, green red pepper, brown sugar, white vinegar, garlic, white sesame seeds,olive oil, salt

　　How to make delicious cucumber salad with spicy pepper

1. Prepare the ingredients;

2. Slice the cucumber and green red peppers finely;

3. Add an appropriate amount of salt;

4. Add garlic paste and sugar;

5. Then add white vinegar and olive oil;

6. Finally, mix evenly, place in a small bowl, and sprinkle with sesame seeds on top.

　　Notes for making cucumber salad with spicy pepper:

1. Green red peppers are paired to look nice and add more texture, but do not choose very spicy peppers;

2. Adding some sugar to the cucumber salad improves its taste.

Three, Pickled Eggplant Strips Quail's eggDuck pate

Cold appetizer for autumn and winter Pickled Eggplant Strips with Quail's Egg Pate

　　Ingredients:：Purple long eggplant 1 piece, quail's egg pate 4 pieces, half a large red pepper, garlic cloves, ginger, coriander;

　　How to make pickled eggplant strips

1. Cut the garlic cloves and ginger into fine s;Wash the coriander thoroughly and remove the roots. Cut the half of a large red pepper into thin strips;Mix the garlic paste and ginger paste, add soy sauce, salt, sugar,malt vinegar, sesame oil to make pickling sauce, prepare in advance for later use.

2. Clean and remove the stem of the purple long eggplant, cut it into one-inch-long strips, then cook with four quail's egg pates in a steamer pot over boiling water for about 8 minutes.3. After steaming, place the quail's egg pates in cold water to cool down and remove their shells, then halve them. Put them into a mixing bowl along with the cooked eggplant strips and red pepper strips, pour the prepared pickling sauce over them. 4. In a small bowl, put some garlic paste on a spoon, heat up vegetable oil in a wok over low flame until fragrant, then drizzle it over the ingredients, mix well to let flavors blend fully before serving.

Notes for making pickled eggplant strips:

1.

Eggplant

can easily oxidize and turn black, so cut them immediately after preparation and steam as soon as possible; otherwise, soak in a little salted water to prevent discoloration.2. Quail's eggs can be steamed or not, but if the egg yolk is not fully solidified, it would be better to steam them for a while. To save time, quail's eggs and eggplant strips can be steamed together.

Quail's egg pate can also be replaced with preserved duck pate.3. The red pepper is not spicy, no need to blanch it. Ingredients pairing tips for pickled eggplant strips:1. Monosodium glutamate

and eggplant should not be consumed together: consumption of the two can produce harmful substances in the body.

　　2. Vinegar and quail's egg pate can be eaten together: Quail's egg pate is rich in protein and fat, but it also contains a large amount of alkali components. When eating quail's egg pate, adding some vinegar can neutralize its alkalinity to avoid damaging the stomach.

Four, Pickled Fresh Walnuts Baotou County in Zoucheng City is known for its hilly terrain and abundant fruit trees. During autumn, branches are laden with ripe fruits.

Among them, walnuts predominate. At this time of year, vendors selling fresh walnuts can be found more frequently in the market.Remove the outer layer of flesh from the fresh walnut, crack open the hard shell, and peel off the inner membrane. The walnut meat is white, crisp, and sweet, with no bitterness or dryness like dried walnuts. Fresh walnut meat is particularly delicious when eaten raw, offering a crispy sweetness. How to make pickled fresh walnut meat

　　Ingredients:Five fresh walnuts,Soy sauce 1.5 teaspoons, Endive

One endive leafHow to make pickled fresh walnut meat

1. Use a knife to cut the outer layer of flesh around the fresh walnut and remove it.

2. Use a nut cracker to crack open the hard shell, then peel off the inner membrane to expose the nut meat.

　　Soak the peeled nut meat in hot water for about 10 minutes.Peel off the thin skin from the walnut meat.3. Clean and wash the endive thoroughly, cut it into small pieces. 4. Place the walnut meat and endive in a clean bowl.5. Add soy sauce and mix well for 5 minutes before serving. Ingredients pairing tips for pickled fresh walnut meat:

　　1.

Cinnamon

should not be consumed with walnuts: consumption of the two can produce harmful substances in the body. Soak the walnut meat in boiling water for about 10-15 minutes. Peel off the thin skin from the walnut meat.

3, wash and clean the bitter lettuce thoroughly, then break it into small segments.

4, place the walnut meat and bitter lettuce in a clean bowl. Add white soy sauce, mix well and marinate for 5 minutes to adjust the oiliness and saltiness.

　　Tips for pairing ingredients for fresh walnuts salad

1,Safflower And walnut kernels can be consumed together: Together with osmanthus flowers, they have the effects of tonifying the waist and kidneys and consolidating the lungs to stop wheezing.

2 walnuts and Chinese quince can be eaten together: Consumed together, it has the effect of lowering blood pressure, benefiting the liver and kidneys, and aiding digestion.

　　Five,Okra mixed with tofu slices

is now cheaper, previously rarely seen in supermarkets, only supplied to restaurants. Now available in markets at affordable prices. This food is nutritious and can be consumed in larger quantities.

Okra mixed with tofu slices---Healthy and delicious easy to make.

　　Ingredients:Okra, tofu slices, garlic cloves, ginger, red chili;

The method of making okra mixed with tofu slices

1. Finely chop the garlic cloves, ginger, and red chili into minced paste, then put them in a mixing bowl. Add an appropriate amount of salt, soy sauce, sesame oil, and sugar to make the seasoning.

2. Cut the tofu slices thin, blanch briefly in boiling water, then remove and drain off the water, place them in the mixing bowl for initial flavoring.

3. Blanch okra in boiling water with plant oil for a moment, remove and rinse cold, cut into small pieces, mix with the seasoned tofu slices. Pour the minced garlic into a pan and add some cooking oil, then heat over low flame to make garlic oil, pour it over the ingredients and stir-fry until well combined. It can be eaten now.

　　Food Tip

1. The "salt" of okra and tofu slices is different; tofu needs to be salted before seasoning.

2. You can add chili paste, doubanjiang to the seasoning sauce.fermented black beans okra, known as "Indian pepper" in folk terms, originates from Africa and was introduced into China at the beginning of the 20th century, becoming one of the best health vegetables for humans.

Okra mixed with tofu slices---Ingredients pairing tips

　　Lettuce

　　and tofu slices can be eaten together: Lettuce and tofu slices complement each other to promote qi movement and broaden the chest, strengthen tendons and bones, and facilitate lactation and bowel movements. Suitable for chronic bronchitis, leg pain, postpartum breast milk deficiency, habitual constipation. Six,

　　Fried black fungus with kelp seaweed

is a quick stir-fry dish to make you hungry.

　　Ingredients:Kelp 15 grams, black fungus 15 grams, radish rutabaga an appropriate amount, cilantro an appropriate amount

　　Seasonings:Salt, sugar, aged vinegar, chili powder, MSG

　　The method of making fried black fungus with kelp and radish

1. Soak the kelp in water to clean and drain off excess moisture.

2. Clean and blanch the black fungus in boiling water for a moment, then cool down and drain off excess moisture.

3.rutabaga clean and slice;Black fungus tear into small pieces;Kelp cut into small segments and place in a container.

3. Add salt, sugar, MSG, aged vinegar.

4. Mix well.

5. Add chili powder.

6. Pour the hot oil over the chili powder to create a fragrant aroma.

7. Add cilantro segments.

8. Mix well and it's ready.

　　Tips for making fried black fungus with kelp and radish

1. The mixed cold dish is sour, sweet, refreshing, and appetizing; suitable for eating with rice or as a drink companion.2. Before mixing the black fungus in a cold dish, it's best to blanch it in boiling water first, which benefits health. 3. The oil should be heated until hot before being poured over the chili powder, ensuring the chili powder is fragrant and enhancing the flavor of the finished dish.

Fried black fungus with kelp and radish ingredients pairing tips

Oil

　Chinese cabbage

and carrots cannot be eaten together: Eating them together significantly reduces nutritional value and can harm health, so they should not be consumed simultaneously.Chinese mustard greens cannot be eaten with carrots for the same reason as above.

　　Seven, Pickle cucumbers

　　seventh,How else to eat pickled cucumbers?

Sure, here's a fresh way: use chicken thigh meat to season pickled cucumbers. To make a good cold dish, the seasoning is key. Use sesame paste, aged vinegar, and other condiments to mix a rich-scented flavoring sauce for mixing with vegetables. The strong fragrance paired with crisp pickled cucumbers gives a unique taste.Chicken thighs are used instead of chicken breastbecause they have firmer texture compared to chicken breasts and are more chewy. New way to eat pickled cucumbers, healthy and delicious without compromise Main ingredients: One chicken thigh, one cucumber

Auxiliary ingredients:

　　Sesame paste 25 grams,table salt

　　2 teaspoons, aged vinegar 10 grams, soy sauce 5 grams, chili oil 1 teaspoon, toasted sesame seeds 1 teaspoon, black pepper an appropriate amount, cooking oil 5 grams, green onion one stalk, cinnamon, star anise.25g sesame paste,2 teaspoons of refined salt, 10g aged vinegar, 5g soy sauce, 1 teaspoon of red oil, 1 teaspoon of toasted sesame seeds,black pepper, an appropriate amount, 5g of oil (nutritional oil), 1 green onion,star anise and cinnamon Cassia and ginger

　　How to make marinated cucumber

1|Wash the chicken thighs and place them in a sandpot.. Add small onions, cinnamon bark, star anise, cassia seeds, ginger, and salt. Pour in water and simmer over low heat for 5 minutes before turning off the stove.. Let the chicken thighs cool naturally in the sandpot broth. Remove the chicken bones after cooling, then shred the meat into strips.

2|Wash the cucumbers, break them open, and cut them into small pieces. Season with salt and let sit for 20 minutes.

3|In a small bowl, mix sesame paste, aged vinegar, soy sauce, and sesame oil. Stir in one direction until it forms a thick sauce.

4|Drain the cucumbers of excess moisture. Place them in a large bowl with the shredded chicken meat. Sprinkle with black pepper.

5|Pour the prepared sauce over everything. Add red chili oil and sprinkle with toasted sesame seeds before mixing well.

　　Marinated cucumber ingredient pairing tips

Cilantro cannot be eaten with cucumbers: Cucumbers contain vitamin C degradation enzymes that can destroy the vitamin C in other foods, while cilantro is rich in vitamin C. If consumed together, it will destroy the original nutritional value of the cilantro.

Cucumber and cauliflower cannot be eaten together: Cauliflower also has a relatively high content of vitamin C, with about 88 mg per 100 grams. Consuming them together will cause the vitamin C in cauliflower to be destroyed by the vitamin C degradation enzymes in cucumbers.

　　Eight, spicy sour black fungus

Spicy Sour Black Fungus: A refreshing and sweet taste that is both refreshing and smooth. If you like it, try this dish; its flavor is very unique.

Mustard black fungus---Beneficial to the lungs and relieving greasy food, how refreshing!

　　Main ingredients:15g dried black fungus, 5g mustard oil

　　Auxiliary materials:1/3 teaspoon salt, 15g brown sugar, 10g white vinegar, 15g cilantro

　　How to make spicy sour black fungus

1|Soak the black fungus in water and wash it.

.

2|Blanch the black fungus in boiling water, then drain and cool. In a clean bowl, mix white vinegar with salt and brown sugar.

Stir well to form a sweet and sour sauce.3|Pour the prepared sauce over the black fungus and mix thoroughly. Adjust with mustard oil if desired, then sprinkle with cilantro.

When eating mustard, you may cry from its pungency. Here are two small tips to help you when crying.

① Breathing therapy: When eating mustard dishes, breathe in through your nose and out through your mouth to reduce the pungent impact (since heat activates the pungent smell of mustard).

② Alcohol inhalation therapy:When eating mustard dishes, place a small glass of alcohol in front of you. If you feel that you can't control the pungency and irritation from the mustard, take a whiff of the alcohol to alleviate the discomfort.

　　Spicy sour black fungus ingredient pairing tips

1|white radish and black fungus cannot be eaten together: This combination may cause skin inflammation.

2|string beans can be eaten with black fungus: String beans have anti-thirst, spleen strengthening, kidney tonifying, and diarrhea stopping effects. Black fungus benefits the lungs by nourishing the stomach, cooling blood to stop bleeding, lowering lipids, and reducing weight. It has preventive functions for hypertension, high cholesterol, diabetes, and cardiovascular disease. Chicken can replenish essence and blood, invigorate blood circulation and adjust menstruation. Nine, oyster sauce

kale Kale is rich in nutrients and has significant cancer-fighting properties.

Especially effective against stomach and breast cancer. It also contains abundant ascorbic acid that enhances liver detoxification capabilities and boosts immunity. A certain amount of flavonoid substances can regulate and prevent hypertension and heart disease. Kale is a high-fiber vegetable, which effectively lowers the absorption ofglucosein the intestines to control diabetes.The simple star-rated cold dish - Oyster Sauce Kale Main ingredients:

200g kale

　　Auxiliary materials:Li Jinxi oyster sauce

　　Oyster sauce kale home recipe1|Prepare the kale and Li Jinxi oyster sauce.

　　.

2|Wash the kale, break it into small pieces.

3|Add 1 tablespoon of Li Jinxi oyster sauce.

4|Fill a pot with water, add a little salt and a few drops of oil. Bring to a boil over high heat.

5|Blanch the washed kale in the boiling water.6|Immediately transfer the blanched kale into cold water for cooling. 7|Drain the water, place in a dish.

8|Pour oyster sauce on top and serve.

Oyster sauce kale recipe tips

Adding oil and a little salt to the blanching water can keep the color green and retain nutrients in the kale.

Oyster sauce kale ingredient pairing tips

　　1|Vitamin K3 cannot be eaten with kale: The rich vitamin C content in kale may reduce the efficacy of blood clotting medications, so it is advisable not to consume them together when taking such medications.

2|Cauliflower and oyster sauce can be eaten together: Combining cauliflower with oyster sauce has the effects of tonifying spleen, enhancing appetite, invigorating yang energy, and anti-aging. Suitable for chronic gastritis, sexual weakness, fatigue syndrome, and cancer prevention and treatment.

　　10

Vitamin K3 and broccoli should not be consumed together: Broccoli contains rich vitamin C, which can reduce the efficacy of blood clotting medications. Therefore, it is advisable to avoid eating broccoli when taking such medications.

Cauliflower and oyster sauce can be eaten together: Pairing cauliflower with oyster sauce has health benefits including strengthening the spleen, enhancing appetite, increasing vitality, and preventing aging and cancer. These benefits are applicable for chronic gastritis, low libido, fatigue syndrome, and prevention of cancer.