A list of the contents of this article:

How to make a simple appetizer with tribute dishes?

1. This is a cold dish with dried beans. It is refreshing and appetizing. First, cut the dried beans into strips, wash the tribute vegetables and cut them into sections. Blanch dried beans and vegetables with boiling water, remove and drain. Then add the right amount of salt, sugar, vinegar, light soy sauce, sesame oil and other seasonings and mix well and serve. This method is simple and fast, sour and sweet and delicious, and is very suitable for summer consumption.

2. Stir-fried tribute vegetables is a simple dish, which can fully retain the fresh taste of tribute dishes. Wash the tribute vegetables, remove the old leaves and roots, and cut into appropriate length. Pour oil in a hot pan, add minced garlic and stir-fry until fragrant, then add tribute vegetables and stir-fry quickly. Add the right amount of salt and chicken essence to season, stir-fry until the dish is soft and serve. This dish retains the original taste of Gong dish and tastes fresh and tender.

3. Salad tribute dishes: first of all, wash the tribute dishes and cut them into thin shreds. Next, blanch the tribute vegetables in boiling water, then quickly remove them and soak them in cold water to keep them crisp and tender. Finally, mix the processed tribute dishes with the right amount of seasonings such as soy sauce, vinegar, salt and minced garlic and serve. This cold tribute dish tastes fresh and is suitable for use as an appetizer in hot summer.

How do you cook tribute food? it's a common way to mix tribute food.

1. Soak the tribute vegetables in cold water for more than two hours in advance. Cut the soft tribute vegetables into sections and set aside. Boil water and add tribute vegetables. Cover the pot and cook for about 5 minutes. Pick up the tribute vegetables. Add 2 tablespoons of sugar. Add 2 tablespoons of salt. Add 1 tablespoon of minced garlic chili sauce. Stir well. Add 1 tablespoon of sesame oil. 1 add 1 tablespoon of vinegar, if you like sour, you can add more vinegar.

2. Food preparation: 80 grams of dried vegetables, 2 tablespoons of chilli oil, right amount of balsamic vinegar, right amount of light soy sauce, some sesame oil, right amount of salt, a little chicken essence, right amount of sugar, a little oyster sauce. Soak the vegetables in dry cold water (more than 1 hour), rinse thoroughly after soaking. Bring half a pot of water to the boil, add a spoonful of salt to the boil, and add the tribute vegetables until they boil again and remove. Take it out and ice it with ice water so that it will be more crisp after being chilled.

3. Take appropriate amount of tribute vegetables and soak them in warm water in advance for about 25-30 minutes (soaking in cold water takes a long time, but tastes better. It can be soaked the day before cooking. ), then wash it and fish it out. Boil the water in the pot and blanch the tribute vegetables, remove and drain. Put the tribute vegetables on the board and cut off about three to five centimeters. Cut off the spring onions and set aside into thin shreds.

4. Prepare tribute dishes: wash them, cut them into long sections about 5cm, and blanch them in boiling water for about 1 minute. Soften them and remove them and set aside. Prepare seasoning: dice onion, ginger and garlic, cut green and red pepper into circles and set aside. Prepare seasoning: add appropriate amount of soy sauce, vinegar, prickly ash and salt to the bowl and stir well to make seasoning.

5. Prepare a small handful of dried vegetables. Soak the tribute vegetables and cut them into small pieces. Boil water in the pot and put in the right amount of salt. Boil the water and put in the chopped vegetables, James water, for about 1 minute. Blanch the water and fish it out. Put it in the basin after it is cooled. Add minced garlic, 1 tablespoon light soy sauce, 1 tablespoon vinegar, a little oyster sauce, 2 tablespoons chili oil, right amount of mashed Songxu salt and a little peanut rice. Mix evenly and then put on a plate.

6. The following is a complete list of cold tribute dishes: cold tribute dishes ingredients:-500 grams of tribute vegetables-3 cloves of garlic, chopped-1 piece of ginger, chopped-appropriate amount of chili, chopped-3 tablespoons of soy sauce-2 tablespoons of vinegar-1 tablespoon of sugar-sesame oil-salt and appropriate amount of cold salted tribute dishes:-wash the vegetables, cut off the roots and cut them into segments. -chop garlic, ginger and chili.

A complete collection of cold salad and tribute dishes

1. Soak the tribute vegetables in cold water for more than two hours in advance. Cut the soft tribute vegetables into sections and set aside. Boil water and add tribute vegetables. Cover the pot and cook for about 5 minutes. Pick up the tribute vegetables. Add 2 tablespoons of sugar. Add 2 tablespoons of salt. Add 1 tablespoon of minced garlic chili sauce. Stir well. Add 1 tablespoon of sesame oil. 1 add 1 tablespoon of vinegar, if you like sour, you can add more vinegar.

2. Materials: 100g dried vegetables, two spring onions, 10g white sesame seeds, salt, chicken essence, sesame oil, sugar, light soy sauce. Take appropriate amount of tribute vegetables and soak them in warm water in advance for about 25-30 minutes (soaking in cold water takes a long time, but tastes better. It can be soaked the day before cooking. ), then wash it and fish it out. Boil the water in the pot and blanch the tribute vegetables, remove and drain.

3. Prepare tribute dishes: wash them, cut them into long sections about 5cm, and blanch them in boiling water for about 1 minute. Soften them and remove them and set aside. Prepare seasoning: dice onion, ginger and garlic, cut green and red pepper into circles and set aside. Prepare seasoning: add appropriate amount of soy sauce, vinegar, prickly ash and salt to the bowl and stir well to make seasoning.

4. First, soak the Gan Gong vegetables and serve them well. Then cut it into sections, boil the pot with the right amount of water, put the tribute vegetables in, boil the vegetables, remove them and drain. To make seasoning, put chili oil, minced garlic, minced ginger, millet spicy and sesame oil in a bowl, add an appropriate amount of pure water and stir well. Then put the tribute dish on the plate, pour the seasoning in and stir well and you can eat it.

Why is the tribute dish delicious cold?

Soak the tribute vegetables in cold water for more than two hours. Cut the soft tribute vegetables into sections and set aside. Boil water and add tribute vegetables. Cover the pot and cook for about 5 minutes. Pick up the tribute vegetables. Add 2 tablespoons of sugar. Add 2 tablespoons of salt. Add 1 tablespoon of minced garlic chili sauce. Stir well. Add 1 tablespoon of sesame oil. 1 add 1 tablespoon of vinegar, if you like sour, you can add more vinegar.

Take appropriate amount of tribute vegetables and soak them in warm water in advance for about 25-30 minutes (soaking in cold water takes a long time, but tastes better. It can be soaked the day before cooking. ), then wash it and fish it out. Boil the water in the pot and blanch the tribute vegetables, remove and drain. Put the tribute vegetables on the board and cut off about three to five centimeters. Cut off the spring onions and set aside into thin shreds.

Wash the tribute vegetables, blanch them in boiling water for 30 seconds to 1 minute, remove them and soak them in cold water quickly to keep them crisp and green. Drain the tribute vegetables and cut them into sections or tear them into small pieces. Chop garlic into minced garlic and cut red pepper into circles (if used). Add salt, sugar, vinegar, soy sauce and sesame oil to the tribute dish, then sprinkle with minced garlic and red pepper rings. Mix gently with chopsticks and let the seasoning cover the tribute dishes evenly.

Food preparation: 80 grams of dried vegetables, 2 tablespoons of chili oil, right amount of balsamic vinegar, right amount of light soy sauce, a little sesame oil, right amount of salt, a little chicken essence, right amount of sugar, a little oyster sauce. Soak the vegetables in dry cold water (more than 1 hour), rinse thoroughly after soaking. Bring half a pot of water to the boil, add a spoonful of salt to the boil, and add the tribute vegetables until they boil again and remove. Take it out and ice it with ice water so that it will be more crisp after being chilled.

First, prepare 400 grams of tribute vegetables. Tribute vegetables need to be soaked in cold water for more than two hours in advance in order to fully soften. Slice the soaked and softened tribute vegetables and set aside. Boil a pot of boiling water and put the chopped tribute vegetables into boiling water. Cover the pot and let the dishes cook for about 5 minutes. After cooking, remove the tribute vegetables so that they do not need to be too cold. Immediately add 2 tablespoons sugar and 2 tablespoons salt and stir well.

Cold salad tribute dish is a traditional Sichuan dish, with tribute dish as the main material, with spicy seasoning. It tastes refreshing, spicy and delicious, and is one of the most popular cold dishes in summer.

The production method of salad tribute dish

Soak the tribute vegetables in cold water for more than two hours. Cut the soft tribute vegetables into sections and set aside. Boil water and add tribute vegetables. Cover the pot and cook for about 5 minutes. Pick up the tribute vegetables. Add 2 tablespoons of sugar. Add 2 tablespoons of salt. Add 1 tablespoon of minced garlic chili sauce. Stir well. Add 1 tablespoon of sesame oil. 1 add 1 tablespoon of vinegar, if you like sour, you can add more vinegar.

Take appropriate amount of tribute vegetables and soak them in warm water in advance for about 25-30 minutes (soaking in cold water takes a long time, but tastes better. It can be soaked the day before cooking. ), then wash it and fish it out. Boil the water in the pot and blanch the tribute vegetables, remove and drain. Put the tribute vegetables on the board and cut off about three to five centimeters. Cut off the spring onions and set aside into thin shreds.

Food preparation: 80 grams of dried vegetables, 2 tablespoons of chili oil, right amount of balsamic vinegar, right amount of light soy sauce, a little sesame oil, right amount of salt, a little chicken essence, right amount of sugar, a little oyster sauce. Soak the vegetables in dry cold water (more than 1 hour), rinse thoroughly after soaking. Bring half a pot of water to the boil, add a spoonful of salt to the boil, and add the tribute vegetables until they boil again and remove. Take it out and ice it with ice water so that it will be more crisp after being chilled.

Dry tribute vegetables and wash them in cold water. Blanch in boiling water for 4 minutes. Fish it out and soak it in cold water. Cut into strips like this. Cut the millet into hot circles and chopped garlic. Seasoning sauce: put minced garlic, millet spicy, salt, sugar, oyster sauce, vinegar, light soy sauce, sesame oil and stir well in a small bowl. Put the tribute dishes in a large bowl, pour the seasoning juice over the dishes and mix well. Load the plate! A crisp and delicious salad would be fine.

Tribute cuisine is a special delicacy of Anhui Province, which can not only be enjoyed after cooking, but also can be eaten raw. If you want to try cold tribute dishes, here is a simple and delicious way to make them: first, prepare 400 grams of tribute vegetables. Tribute vegetables need to be soaked in cold water for more than two hours in advance in order to fully soften. Slice the soaked and softened tribute vegetables and set aside. Boil a pot of boiling water and put the chopped tribute vegetables into boiling water.

Add the right amount of garlic chilli sauce to the salad step 8. Step 9 for salad and tribute vegetables, stir well. Step 10: add the right amount of sesame oil to the salad. Cold salad tribute dish step 111 add a little vinegar, like sour parents can add more vinegar. Step 121 after mixing well, seal it in a fresh bag and put it in the refrigerator. Tips tribute dishes need to be cooked before they can be cold.

What are the ways to eat salad tribute dishes?

Cilantro salad tribute vegetables: the way to do this cold tribute dish is to mix it with parsley. Blanch the tribute vegetables and coriander respectively, then drain the water, add the right amount of salt, vinegar, garlic and other seasonings and mix well. This cold tribute dish tastes fresh, and the aroma of coriander complements the crispness of it. Five-spice salad tribute dish: this cold tribute dish is stewed with five spices (such as star anise, cinnamon, fragrant leaves, cloves, pepper).

Sauteed vegetables: put the dried vegetables into a large bowl, add boiling water and soak for more than 1 hour until the dishes are completely soft. Boil tribute vegetables: cut the pickled vegetables into small pieces, boil them in boiling water for 30 seconds, then remove them and drain. Boil the chicken breast: put the chicken breast in cold water, add ginger and green onions to cook, remove and cool, tear into thin shreds.

First: cold salad tribute vegetables. Wash and shred tribute vegetables, add soy sauce, vinegar, onion, ginger, garlic and a little sugar and mix well. Refrigerate for 20 minutes. This cold tribute dish is easy to cook and tastes refreshing. It is very suitable for summer consumption. Second: fried pork slices with tribute vegetables. Stir-fry pork slices in a frying pan until medium well, add tribute vegetables, salt, chicken essence, cooking wine and sugar and stir well. Fried meat slices of tribute vegetables are good in color, smell, flavor, fresh and nutritious.

Boil tribute vegetables: boil water in the pot, add the right amount of salt, and blanch the cleaned tribute vegetables in boiling water. Blanching time should not be too long, generally 30 seconds to 1 minute can be, in order to maintain the crisp taste of tribute dishes. Cold water: take out the tribute dishes quickly and soak them in cold water, which can make the dishes more bright green and taste more crisp.

Ingredients: 80 grams of dried vegetables, 2 spoons of chilli oil, right amount of balsamic vinegar, right amount of light soy sauce, a little sesame oil, right amount of salt, a little chicken essence, right amount of sugar, a little oyster sauce. Soak the vegetables in dry cold water (more than 1 hour), rinse thoroughly after soaking. Bring half a pot of water to the boil, add a spoonful of salt to the boil, and add the tribute vegetables until they boil again and remove.