The poem about cooking cold dishes is 1. What sentences describe cold dishes?
1. I had chicken, potatoes, salad and apple pie.
2. Green pepper has a strong aroma and lasting spicy taste. It is a rare spice with Sichuan characteristics. Mainly used to make hot pot seasoning, stir-fry, stir-fry, stew, cold salad and other delicacies.
3. I made tofu skin and my father made bean jelly.
No man is worth your tears, and the one who is, won't make you cry.
5. Cold Monday, braised Tuesday, steamed Wednesday, fried Thursday, stir-fried Friday, plus happy seasoning.
6. Cold kelp silk, lotus root slices, yuba, Flammulina velutipes, etc.
7. According to the new media report of Beijing News, the caterpillar-like thing on poplar is Yang Shuhua, which can be cooked for 10 minutes, served as cold salad or dumpling stuffing.
8. At the end of that day, Xiangyang invited me to eat cold body cavity, and then asked me directly.
9. Cold kelp silk, onion mixed with fungus, etc. It is both a liver-protecting and delicious choice.
10. Cold wild vegetables, braised pheasants, rabbits, native chickens, wild leeks, scrambled eggs with local dishes, native mushrooms, fungus, clay pot rice and rice.
1 1. This is a cold salad. It's thin and fluffy.
12. Purple chicory is used for raw food, stir-fry or cold salad. Leaves can be peeled off and dipped in sauce to make a delicious appetizing salad. The outer leaves of the bud can be fried.
13. Cold salad "Cook first and then cool" to prevent poisoning.
14. Pulverize Siraitia grosvenorii, add appropriate amount of water, decoct for 3 times, each time for half an hour, steam with low fire until it becomes sticky, cool, add white sugar, mix well, dry in the sun, pulverize and bottle for later use.
15. There is a folk saying called "Winter Solstice Day, jiaozi Summer Solstice Day Noodles". Generally, mixed fried noodles or cold mixed noodles are the majority.
Praise cold dishes
Osmanthus fragrans lotus root
Sweet-scented osmanthus lotus root tastes like a beautiful woman in Jiangnan. Crisp lotus root is wrapped in soft glutinous rice, soaked in sticky sugar juice, dotted with yellow osmanthus petals, vaguely revealing a lingering fragrance. Occasionally, I go to some restaurants known as Jiangnan flavor, and the sweet-scented osmanthus lotus root served is steaming, which makes people want to get angry. The beauty of this cool food is that it can decompose sweetness and relieve sweetness, and it is particularly comfortable with the fragrance of osmanthus. But ignoring the cooling process, it is just a dessert, just like the ordinary staple food-colored fat powder, without the fresh fragrance of Xiaojiabiyu.
Sichuan bean jelly
Bean jelly is the most exquisite seasoning. Garlic paste, salt, soy sauce, sugar, monosodium glutamate, pepper noodles, red oil and other fresh, sweet and spicy flavors are indispensable. The bright red Jin Liang is spread on the snow-white bean jelly, which is quite appetizing.
Hand-peeled bamboo shoots
Hand-peeled bamboo shoots are mainly produced in Lin 'an area near Hangzhou. They are made of small wild bamboo shoots on high mountains, which are rinsed, seasoned and cooked for a long time. Wild bamboo shoots are about one and a half hands long and of moderate thickness. Peel it layer by layer-there is no specific restriction here, as long as it is tender enough, you can eat it.
Flammulina velutipes in sauce
Cut Flammulina velutipes into finger-length segments, shred mushrooms and celery, shred half a carrot, shred two red peppers and shred young ginger, then heat in an oil pan, first fry shredded ginger and pepper, then stir-fry shredded carrots, mushrooms and celery with a little old wine, and finally stir-fry Flammulina velutipes, adding a little Xixian bean paste and a little Zhenjiang balsamic vinegar.
3. Poems about chefs
1. When I see you, I will dream about it. My mouth watered when I saw you. When I am with you, I always swallow saliva secretly. I know what a variety of flavors mean here. On the occasion of the World Chef's Day, I extend my sincere wishes to you. I wish you a better life, a prosperous career and a happy life.
2. The knife is exquisite and cuts out colorful life; Exquisite materials and beautiful artistic conception; The seasoning is delicious, mixed with ups and downs; Stir-fry and fry the amazing taste; Carefully designed and cooked a happy meal. World Chef's Day, may you enjoy cooking and be happy!
You sang the chef's song, sometimes melodious and sometimes passionate, which made us intoxicated first. When playing chess, the next step is salt, and the next step is monosodium glutamate. We are surprised at your good chess. You paint on delicious food, which is colorful here and abstract there, presenting wonderful achievements to our eyes. World Chef's Day, thank you, Chef, and wish you happiness!
I miss your noodles. Miss the jiaozi you cooked, crystal clear. You use spring and autumn techniques to make tiger skin green peppers, carving techniques to make cold dishes, and literary techniques to make braised pork. You choose a chef, and the world loses a poet. World Chef's Day, food depends on chefs. Wish: Happy holidays!
4. Poems about food
There are many things about food, such as: 1, Zhi Zhu's Ci in Shang Dynasty (Qing Dynasty), Fu Zeng's sweet-scented osmanthus stuffed with walnuts, and Jiang Mi's like a pearl well water scouring.
I can see that Ma Jia is good at dropping powder and trying to sell Yuanxiao in the wind. "Send Hu Cake and Yang Wanzhou" Bai Juyi's Hu Cake is like Kyoto, and its surface is crisp and oily.
I gave it to the Hungry Ambassador and Hungry Yang, but it seems to be a blessing. In the Southern Song Dynasty, Lu You wrote the Book of Food and Play. Xinjin has no leek yellow, and the color is more than three feet like goose yellow.
The meat in the east gate is unique, and the fat is not reduced. It's beautiful to eat noodles when you are hungry. It's just a scene of a cup of noodles traveling on land, with chopped green onion in your hand.
Su Tuo's confession in heaven is not easy to know. He claimed that Su Shi, the son of Zhang Gu's brother, was lush and angry at night, and only then did he see Summer Xu's second chick.
I really want to be a soup cookie, but I am worried about writing the wrong book. The bride who joined the army is an enemy, and a big man is happy.
I never know English, so I'll try to teach you how to call it. In winter, the cake is full of cold, and in the morning, the nose is frozen and tears are frozen, and the mouth is frosted.
Fill the vacancy and solve the war, soup and cake are the most. Weak as spring cotton, strong as autumn training, fragrant and far away.
Pedestrians are dripping with the wind, and children are watching and expecting. The man with the utensils licked his lips and let the waiter dry his throat.
Huang Tingjian, who crossed the thatched cottage, was supported by the south wind day by day. He was glad that the north wind would carry us. A cup of soup cake is messy with silver thread, and Artemisia is like a hairpin.
2. Like some things, many people have praised them. Bamboo shoots that eat bamboo shoots are regarded as "treasures in dishes" because of their white color, delicate quality and delicious taste. When they first entered the market, things were scarce and expensive. Li Shangyin praised: "The tender and fragrant buds just came out of the forest, and the price of the five tombs is as heavy as gold."
Bai Juyi's "Eating Bamboo Shoots" also said: "... the purple basket depreciates the brocade, and the vegetarian muscle breaks the new jade. Add a meal every day, and if you want to eat meat, you can enjoy it.
I have been a guest in Luo Jing for a long time, and this smell is often not enough. Don't hesitate to eat, the south wind blows bamboo. "
Su Dongpo, who served as a local official in Hangzhou twice, "would rather eat without meat than live without bamboo" and praised bamboo shoots in the poem "Arriving in Huangzhou for the first time". "It's ok to scatter chrysanthemums for a long time, but it's hard to say whether the bitter bamboo shoots and finless porpoises?" Lu You praised the "cat-headed bamboo shoots" in Jiangxi as "the color of the jade version of the cat's head bamboo shoots, and the taste is like the scarlet of the hump oxtail". Zheng Banqiao's poem "Fresh bamboo shoots in the south of the Yangtze River are cheaper than shad, and the spring breeze is rotten in early March", and the praise for burning shad with fresh bamboo shoots is even more vivid on the paper.
Eating pine flowers has the function of health care and beauty, and it was listed as a tribute in ancient times. Empress Wu Zetian of the Tang Dynasty liked Songhua very much. She often likes to eat a kind of "small refined cake" made of pine flowers.
Su Dongpo also likes to eat food made from pine flowers. He steamed pine flowers, Sophora japonica flowers and apricot flowers in rice, sealed them for a few days and got wine. He sang, "A catty of pine flowers is indispensable. Don't fry eight or two catties of pollen, five dollars each for Sophora japonica and apricot flowers, and two catties of white honey are mashed together. After eating or taking a bath, the red and white faces will never change. " Chinese cabbage is also called "fermented grains" because it is "elegant, green and white, does not fade in winter, and has loose exercises every four hours."
There is a poem in Fan Chengda that says, "It tastes like honey lotus root. Zhumen meat has no taste and is only an ordinary dish. "
Su Dongpo, who likes to eat Dongpo meat, also praised it with "boiled mutton and dolphins" and "cabbage is better than cake sausage" He often uses shepherd's purse, radish, shepherd's purse and so on. Dongpo soup was made with rice flour and a small amount of ginger, and a poem was written: "I like to warm my stomach and drink in winter, but I know Dongpo cooks by hand."
Eating chestnuts chestnuts is also called chestnuts, hairy chestnuts, phoenix chestnuts and chestnut fruits. Regular consumption can achieve the purpose of anti-aging and prolonging life. Sun Simiao, the drug king, called it "the fruit of kidney, which is suitable for kidney disease." Su Zhe wrote a poem praising: "Shan Weng served Laos when he was sick with waist and foot."
According to Li Shizhen, "Bagging chestnuts, hanging and drying them, eating more than a dozen grains every morning, and then eating pig kidney porridge to help them, will be strong for a long time." Eating plum blossom is not only a famous ornamental flower, but also a good medicine. Bai Mei is the main medicine, which has the functions of "relieving vexation and quenching thirst, promoting fluid production and quenching thirst, soothing the liver and regulating qi, and regulating the stomach".
Yang Wanli likes to dip fresh plum blossoms in honey and leave immortal poems. Among them, "Evergreen Zhao Shuyin" has a cloud: "When fruits are cooked in the south, they gather in the north like boiling water. Only rattan cream can't be separated, so I have to chew plum blossoms. "
Eating Lily Lily is named after "dozens of pieces are tired of each other, like Bai Lianhua, and a hundred pieces are synthesized". Since ancient times, it has been loved by people as an auspicious thing, and it is a kind of food with rich nutrition, spleen and lungs. Lu You likes to eat lilies, and once wrote a famous sentence, "Two clusters of fragrant lilies are more angry, and the old man is still childlike at seventy."
Edible shepherd's purse shepherd's purse is also called wild vegetables, ground vegetables, wild shepherd's purse, grass protection and so on. There are many tender leaves and roots, which have a unique and attractive fragrance and delicious taste. Scholars admire it, and Su Dongpo has a poem "Around the wheat field, you can cook mountain soup for the monk's house."
Lu You is addicted to being a slut. He praised his delicious fragrance by chanting poems: "The wall is cooked by hand and beautiful as a dolphin"; "Residual snow disappears at the beginning of the garden, and the beauty of soup is better than that of sheep and dolphins"; Even "I miss my fern tree every day, don't forget to go home in spring." Eating Artemisia selengensis has the function of appetizing and strengthening the spleen. It can be fried, made into soup or cold salad.
Lu You regards Artemisia selengensis as one of the godsend dishes, and his poem "Chugui Zafu" says: "When you cut Artemisia selengensis in a small garden for five acres, you don't feel deserted." Picking Artemisia selengensis is like being in a fairyland far away from the world. Lu you who eats hot porridge regards eating porridge as a "simple way" to keep fit. His poem "Eating Porridge" said: "Everyone in the world is a senior, but he didn't realize that it was now for many years.
I had to follow the popular method and only give porridge to the gods. Su Dongpo is also interested in eating porridge. When he was known in Xuzhou, he was drunk because of happiness. Farmer Aixian cooked porridge for him. After dinner, he felt very comfortable, so he gave the poem "Hot Porridge" the cloud of "body and mind are upside down without knowing it, but knowing that there is a real taste in the world".
Not only praised the delicious porridge, but also praised the kindness of farmers. Ruan Kuisheng also wrote a poem about porridge in Qing Dynasty: "Incense is more greasy than buttermilk than tea, and teeth are moistened blindly"; "In fact, the entrance didn't choke, and I couldn't touch my lips and couldn't lick my mouth." It can be said that eating porridge is three flavors.
Eating Chrysanthemum Chrysanthemum is called "prolonging life" in China, and many places have the habit of eating chrysanthemum. The poem "sitting under the hedge and enjoying flowers, a piece of cream is fresh in your mouth" is about the pleasure of eating chrysanthemums. Chrysanthemums are very popular with poets.
Li Qiao's poem "Happy Words Should be Written in Nine Days" said: "Celebrate Sanqiu in the evening, and celebrate the ninth day of Chongyang. The fairy cup is also full of chrysanthemums, precious blue. "
Wang Wei's poem said: "All corners of the country are full of wonders, and Sanqiu has a long history. There is no such day in a hundred lives, and long life is willing to stay in the sky.
Peony, Jinding and Cornus officinalis all have feasts. Infinite chrysanthemum festival, growing on the cypress beam. "
Zheng Suonan: "Taoist four flowers feed, bones are aura, and they are fragrant." Smell the chrysanthemum, clap your hands, laugh wildly and sing wildly, and write the prosperity of eating chrysanthemum in Song Dynasty.
As the saying goes, "If you drink chrysanthemum tea often, you will be blind when you get old." .
5. What are the words that praise cold dishes?
Food, precious and delicious, with endless aftertaste, delicious jade plate, feast your eyes.
1, gourmet míI wèI Jiāyáo
Definition: First-class food.
Source: The fourth episode of "Second Plum", the owner of Qing Yin Xi Pavilion: "I told you long ago that you don't like delicious food.
2, shy and delicious zh ē n xi ē mí i wè i
Interpretation: Precious and delicious food.
Source: Xiao Xiaosheng of Ming Lanling's "Jin Ping Mei Hua Ci" back to the 55 th: "In a short time, I saw the official table for picking rhinoceros, with shame and beauty.
3. unforgettable hui wèI Wu qióng
Interpretation: It is a metaphor to recall something, and the more you think about it, the more interesting it becomes.
Source: Wang Song Yucheng's "Olive" poem: "The aftertaste is long and the first feeling is sweet."
4. Yupan cuisine
Interpretation: Food.
Source: For the quotation explanation of Tang Li Bai's Difficult to Go, see Zhen Shame.
5. Eat a big meal. How are you?
Interpretation: Eat well.
Source: Zhouyi: "Look at me eating, fierce."
Praise cold dishes
Sweet-scented osmanthus lotus root tastes like a beautiful woman in Jiangnan. Crisp lotus root is wrapped in soft glutinous rice, soaked in sticky sugar juice and dotted with yellow laurel petals, which vaguely reveals a lingering fragrance.
Occasionally, I go to some restaurants known as Jiangnan flavor, and the sweet-scented osmanthus lotus root served is steaming, which makes people want to get angry. The beauty of this cool food is that it can decompose sweetness and relieve sweetness, and it is particularly comfortable with the fragrance of osmanthus. But ignoring the cooling process, it is just a dessert, just like the ordinary staple food-colored fat powder, without the fresh fragrance of Xiaojiabiyu.
Sichuan bean jelly bean jelly is the most exquisite seasoning. Garlic paste, salt, soy sauce, sugar, monosodium glutamate, pepper noodles and red oil are all fresh, sweet, spicy and fragrant. The bright red Jin Liang is spread on the snow-white bean jelly, which is quite appetizing. Hand-peeled bamboo shoots are mainly produced in Lin 'an area near Hangzhou. They are made of small wild bamboo shoots on high mountains, which are rinsed, seasoned and cooked for a long time.
Wild bamboo shoots are about one and a half hands long and of moderate thickness. Peel it layer by layer-there is no specific restriction here, as long as it is tender enough, you can eat it.
Cold Flammulina velutipes Flammulina velutipes is cut into finger-length sections, mushrooms are shredded, celery is also cut into sections, carrots are cut into half, red peppers are shredded, young ginger is shredded, and then heated in an oil pan. First, shredded ginger and pepper are sauté ed, then shredded carrots, shredded mushrooms and shredded celery are sauté ed with a little old wine, and finally, Flammulina velutipes is sauté ed, adding a little Xie Xian bean paste and a little Zhenjiang.