10 Cold Appetizer Recipes

Cold Mixed Mustard Greens

Ingredients:Mustard Greens

Seasoning:Vegetable Oil, Sesame Oil, Rice Vinegar, Dried Red Chili, WeiQian High-Quality Fresh, Sugar, Salt

Instructions:

1. Prepare the ingredients, season with vegetable oil, rice vinegar, WeiQian, sugar, and salt to make a cold mixing juice;

2. Wash the ingredients, mustard greens, peel and cut into shreds, use salt to marinate for a while, dried red chili fry in oil;

3. The marinated mustard greens squeeze out moisture, pass through cold water to dry, then put into a large bowl;

4. Pour in the cold mixing juice, add chili and mix evenly, then put it in a plate.

Cold Mixed Kelp

Ingredients:

Kelp Strips 50g, Green Onion 1 stalk, Rice Vinegar 1/2 tablespoon, Chicken Stock 1/2 tablespoon, White Sugar 1/2 teaspoon, Salt 1 teaspoon, Vegetable Oil 1.5 tablespoons, Chili Peppers 3

Instructions:

1. Kelp soaked in water for 1 hour in advance, green onion washed and cut into small segments, chili peppers cut into circles, take a small bowl, add chicken stock, rice vinegar, white sugar and salt

2. In a pot, add water and boil, add kelp strips and carrots strips to blanch, remove and put into cold water to cool, then remove and dry

3. Separate pot, pour in oil, heat and pour into the small bowl, add the seasoning to the kelp strips, add green onion and mix evenly

Cold Mixed Watercress

Materials:

Watercress 300g, Salt 1 small spoon, Sugar 1 small spoon, Red Peppers 3, Flower Pepper 1 small spoon, Vinegar 1 small spoon, Chicken Stock 1 small spoon, Vegetable Oil appropriate amount

Instructions:

1. Peel the watercress, remove the root part, cut into strips with a peeling knife, take the tender part, use a peeling knife to cut into strips

2. Add salt, stir evenly, marinate for 5 minutes; drain off water, put into a plate

3. In a bowl, add rice vinegar, chicken stock and a little sugar to make a sauce; heat oil in a pot, add flower pepper and chili to sauté the fragrance

4. Pour the hot oil sauce into the sauce, stir evenly; spread the sautéed sauce evenly on the watercress

Cold Mixed Asparagus

Ingredients:

Asparagus 10 stems, Peanut Oil 1 large spoon, Sesame Oil 1 small spoon, Chicken Stock 1 large spoon, White Sugar 1 small spoon, Salt 1 small spoon

Instructions:

1. Wash the asparagus, remove the base, put into boiling water for a minute, then pour a small spoonful of salt into boiling water

2. After a minute, take out the asparagus, immediately put into cold water to soak for a minute

3. Take it out, cut into two pieces, put it on the plate

4. In a small bowl, mix chicken stock, white sugar, sesame oil

5. Heat peanut oil, immediately pour the hot oil mixture into the small bowl, stir evenly

6. Pour the sautéed sauce onto the asparagus

Cold Mixed Kelp Rolls

Ingredients:

Yellow Bean Curd Rolls, Black Bean Curd Rolls, Cucumber, White Sesame Seeds, Vegetable Oil, Salt, Fragrant Oil, Sugar

Instructions:

1. Put the bean curd rolls into water, soak for 1-2 hours, after soaking, drain the water, cut into small segments

2. Put the cut bean curd rolls into boiling water for 1-2 minutes, remove and drain, put into a bowl

3. Wash the cucumber, cut into thin strips, put into a bowl

4. Put the bean curd rolls and cucumber into a large bowl, add salt, vegetable oil, fragrant oil, sugar and mix evenly with hand

5. Put it in a plate, sprinkle white sesame seeds to decorate

Cold Mixed Duck Gourd

Materials:

Duck Gourd 1 cup, Salt a little, Organic Soy Sauce a little, Olive Oil a little

Instructions:

1. Duck gourd washed, soaked for 1 night (about 10 hours), drain off water; use an electric rice cooker to cook, drain off water

2. Cut the cooked duck gourd into small pieces

3. Cut small circles of green pepper and other ingredients, mix evenly

Duck gourd contains unsaturated fatty acids, which can lower blood lipids, protect cardiovascular and cerebrovascular system

Cold Mixed Purple Cabbage

Materials:

Purple Cabbage 150g, Tofu Skin 50g, Dried Red Chili, Flower Pepper, Rice Vinegar, Ice Sugar, Salt, Oil various amounts

Instructions:

1. Tear the purple cabbage leaf by leaf, put it into water to soak for half an hour

2. Wash the tofu skin, cut into strips

3. Wash the purple cabbage, cut into fine strips (easy to mix when seasoning)

4. Put the tofu skin and purple cabbage together

5. Heat the flame, slightly fry flower pepper, take it out and fry fragrant

6. When the oil temperature is slightly cool, pour into the tofu skin and purple cabbage

7. Mix rice vinegar, white sugar and salt evenly

8. It's ready

Purple Cabbage contains a very rich anthocyanin, which is a strong antioxidant. These antioxidants can protect the body from damage caused by free radicals and can help with cell renewal.

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