How to make cold dish seasoning?

Let me share with you the practice of universal cold sauce. With this cold sauce, you don't have to go out to buy cold dishes anymore. Cold dishes, cold noodles, bean jelly, hot pot dip and jiaozi dip can all be prepared easily. Everything dipped in them is delicious, delicious and spicy, all in a bowl of seasoning juice. Everything can be mixed and delicious, which is simple, automatic and faster.

material

Vegetable oil150g

Garlic 5 cloves

A small piece of ginger

How many onions?

How much parsley?

20 pepper

3 tablespoons chopped pepper

2 millet peppers

2 tablespoons boiled white sesame seeds

2 tablespoons cooked peanuts.

White pepper 1 spoon

2 tablespoons soy sauce

3 teaspoons vinegar

Half spoon chicken powder

1 tablespoon salt and sugar respectively.

Half a spoonful of oyster sauce and sesame oil.

step

1. Chop ginger and garlic, chop onion and onion leaves respectively, and chop coriander and millet pepper for later use.

2. Dry the water in the bowl and add chopped green onion, minced garlic, Jiang Mo, Chili powder, millet pepper, cooked white sesame seeds and white pepper for later use.

3. Put the oil and pepper granules into the pot, heat slowly with low fire, stir-fry until fragrant, and then remove the pepper.

4. First, pour half of the hot oil into the bowl and stir it evenly with chopsticks. After the oil temperature drops slightly, pour all the remaining oil into the bowl to let the ingredients release more fragrance.

5. Then start juice mixing: add soy sauce, vinegar, chicken powder, salt, sugar, oyster sauce and sesame oil.

6. Finally, add onion leaves and coriander leaves (you don't need to add them if you don't like them) and mix well.

Every time I go to a restaurant to eat, I will always be surprised by all kinds of cold dishes. I have to say that the cold dishes cooked by the chef are really delicious. Many people wonder, the ingredients are the same, and there is no need for fire. Why does it taste so different after simple mixing? In fact, cooking cold dishes seems simple, but there are actually many tricks in it. First of all, you have to learn to mix juice for cold dishes.

Let's share with you several kinds of juices for making cold dishes, which are simple and easy to operate.

Sesame sauce: You can make cucumber with sesame sauce, dilute sesame sauce with sesame oil, add salt, monosodium glutamate and garlic paste, and mix well. This sauce can be used to mix vegetarian dishes, cold dishes, cold noodles, and peeled in the northeast. It tastes good.

Hot and sour sauce: The required seasonings are 1 tbsp salt, 1 tbsp sesame oil, 1 tbsp pepper oil, 2 tbsp pepper oil, 3 tbsp sugar, 3 tbsp white vinegar and 2 tbsp millet spicy. This kind of hot and sour sauce can be used to prepare cold meat dishes and vegetarian dishes, which can be said to be omnipotent. It's also delicious to dip in this juice, such as beef dipped in sauce, which can be adjusted like this.

Hot sauce: The required seasonings are 1 tablespoon salt, half a tablespoon sugar, 2 tablespoons vinegar, 2 tablespoons Chili oil, 2 tablespoons soy sauce, 1 tablespoon sesame oil and 1 tablespoon pepper oil. So hot sauce is generally used to make cold meat dishes, such as cold pig's ears and cold pig's head.

Fresh salty juice: The required seasonings are 1 tablespoon soy sauce, 1 tablespoon sesame oil and 1 tablespoon pepper oil, followed by 1 tablespoon sugar, 2 tablespoons salt, 2 tablespoons vinegar and 2 tablespoons chopped peanuts. This kind of seasoning is not irritating, and it is mainly used to make vegetarian dishes and cold dishes, such as cold spinach.

note:

1. If chicken essence or monosodium glutamate is added to the sauce, it needs to be melted with warm water in advance;

2. Vegetarian cold dishes should not be seasoned too early. You can cook the dishes in advance, then prepare the juice and pour it up. This cold dish tastes good, otherwise long-term pickling will cause the moisture of vegetables to be stimulated and affect the taste.

3. In the process of preparing cold dishes, if you want to have more flavor, you can add chopped nuts in the process of preparation. For example, peanuts, raisins and sesame seeds will be added when making eight-treasure spinach, and the taste will be better.

4. Making cold dishes In order to make the dishes look more advanced, red oil is essential. You can add some white sesame seeds to make red oil, which is more fragrant.

Cold dishes are delicious and refreshing, which is perfect as a dining table and suitable for lazy people to cook.

Hello, I'm glad to answer your question. Let me introduce myself briefly first. I have been engaged in the beef noodle industry in Lanzhou for many years and have my own unique method of making cold dishes. Before answering your question, I also read some other answers. Other answers are basically simple family practices, which is impossible if it is business. Let me talk about how to make cold dishes in restaurants. I believe my answer is definitely the most valuable. After reading the major, you will understand.

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There are many kinds of cold dishes, but the production of regular cold dishes is actually the simplest in the catering industry, with almost no technical content. Although many restaurants have different flavors of cold dishes, I can tell you that although there are many kinds of cold dishes, in fact, only a few seasonings can be used when making them.

Personal experience in making cold dishes, summed up a set of recipes for making cold dishes;

Three-oil base+various flavors = different flavors of cold salad.

The above formula can highly summarize the methods of making some cold dishes in restaurants. Let's see what this formula means.

Three oils: three different oils, namely red oil, scallion oil and sesame oil. These three oils can be said to be the key to cold salad making. No matter what flavor of cold salad, it is necessary to make a base for cold salad, so that the taste and color of cold salad are the best. Cold dishes with base oil taste fragrant and shiny.

Regularly explain how to make some pot-stewed dishes, share some pot-stewed dishes, and explain the knowledge of seasonings.

Various flavors: refers to the specific flavors of cold dishes, such as spicy, garlic, spicy, salty, sesame, sweet and sour, sour and sweet. In fact, the preparation of these cold dishes with different flavors is mainly after adding base oil.

Summary 1: It seems that cold dishes have many different flavors. In fact, there are only a few seasonings used, such as salt, vinegar, soy sauce, chicken essence, monosodium glutamate, spicy and fresh garlic water. Although there are only a few kinds of spices, each restaurant still has its own choice of spices, because many spices are actually just a general term. For example, there are many kinds of vinegar, such as balsamic vinegar and aged garlic water.

Although different brands of spices have slightly different flavors, there is not much demand for these in the cold dishes of general restaurants, because the key to making cold dishes delicious is actually the production of three oils. Let's talk about the production of three oils in detail.

Share catering knowledge, explain the experience of food production, and share some spice recipes regularly.

Careful netizens may have seen that when I explained the three oils, they were discharged side by side. This is entirely due to the difference in diet between the north and the south of China. Let's just say that cooking oil and scallion oil are basically the same, including their uses. The difference is that the south is customarily called scallion oil, while the north is often called edible oil. Although the production and application of cold dishes are similar, the practices of these two oils are different in different regions.

Personally, although the two oils are similar, they can be selected according to personal needs.

Production of onion oil; The choice of ingredients tends to add more vegetables, for example, green onions, ginger, rice, parsley, onions, celery and other vegetables, while adding less spices.

Share the knowledge of Lamian Noodles, explain the production of Lamian Noodles, and share various recipes made in Lamian Noodles on your personal homepage.

Production of spice oil: it is more inclined to extract the flavor of spice and add appropriate amount of vegetables. Generally, some spices are added more, such as star anise, pepper, cinnamon, fragrant leaves, fennel and so on.

There is not much difference between onion oil and edible oil used in general restaurants, unless there are special requirements for cold dishes. For example, some restaurants tend to make spicy mixed vegetables, so individuals like mixed vegetables with strong Chili flavor in edible oil very much.

Onion oil has a wide range of uses and can be used to add the base oil of various cold dishes. Whether it is onion oil, red oil or sesame oil, it will add flavor to cold dishes and make them look good.

Summary 2

On the basis of the above cold dishes, cold dishes are classified according to different ingredients in addition to different tastes. Simply put, cold dishes with different flavors will have the same flavor and different ingredients, which means that many different cold dishes can be made with the same flavor.

Share some methods of making pot-stewed vegetables regularly and share some methods of using pot-stewed vegetables.

Production methods of red oil, onion oil and edible oil Although red oil, onion oil and edible oil are called three different oils, the production methods are similar. The only difference is that the ingredients used in cooking these three oils are different, and the proportion of ingredients added is also different. Let's talk about the production method of edible oil.

Manufacturing method of feed oil

Selection of ingredients

Vegetable; There is no specific amount of onion, ginger, garlic, coriander, celery, onion and chives, so the general restaurant will put more cheap ones.

Slice onion, slice ginger, slice celery and cut into pieces.

spice 1； Stellate star anise 1 0g, kaempferia kaempferia 5g, geranium10g, cinnamon 8g, cardamom 5g, clove10g and vanilla10g are soaked in warm water for half an hour in advance, and then taken out and drained for later use.

Spice 2: 50 grams of Erjing pepper, 200 grams of pepper and 50 grams of sesame. Put all the ingredients in spice 2 into the bucket for later use.

Salad oil or soybean oil 5 kg

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manufacturing method

1, pour 5 kg of oil into the pot, add all the vegetables at the same time, bring to a boil with low heat, fry all the vegetables until golden brown, and take them out.

Prompt; Cool the oil and add the vegetables. Vegetables are just to add flavor to oil. Cool the oil and put it into the pot to extract the fragrance of vegetables.

2. After all the vegetables are fished out, reduce the fire until the oil temperature drops a little, add the spice 1, soak and fry with low fire to make the spice fragrant slowly, and then fry until the spice becomes discolored. All spices are mainly fragrant leaves and herbs.

3. Take out all the spices in the spice 1, then raise the oil temperature to about 170 degrees, and turn off the fire.

4. Pour the oil in the pot into the barrel filled with spice 2, and pour it twice.

Summary 3:

The method mentioned above is a personal oil-making method. This method of making oil is actually the same as that of making red oil and scallion oil. The difference is that the proportion of ingredients used is different, so the tastes of the three oils will be different.

Pay attention to the oil temperature when making red oil; Pepper noodles are the main ingredients, and vegetables and spices are the auxiliary materials. Chili noodles are fried with three different oil temperatures, high oil temperature is 2 15℃, medium oil temperature 170℃, and low oil temperature 120℃. Peppers fried with three different oil temperatures will have different flavors in flavor and color, that is, the fried pepper oil has a layered feeling.

Matters needing attention in onion oil production: mainly the choice of picking. Onion oil should be mainly vegetables, and the proportion of leeks and green onions is large. Just put some spices properly, not so much pepper.

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To sum up, making cold dishes is very simple. The key is whether the red oil, onion oil, sesame oil and cold dishes used for cooking are delicious. The aroma of cold dishes mainly comes from the aroma of these three oils, and some seasonings used to make cold dishes are actually mainly used to add umami and other flavors. The main function of seasoning is to modulate the flavor of cold dishes, and the three oils mainly provide aroma to cold dishes, as you can understand.

Therefore, in order to make a delicious cold dish, the production of three oils is the key, and the modulation of flavor mainly depends on the modulation of seasonings. These seasonings are ready-made, you just need to add them according to your local taste. As long as the cold dishes have the fragrance of these three oils, simply add some salt and monosodium glutamate, and the cold dishes will be delicious.

Cold salad is loved by everyone because it is rich and refreshing. There are often cold dishes on my dining table, and the taste is deeply loved by relatives and friends. So, how can we match a delicious cold salad?

In fact, the seasoning I use has always been very simple. The most commonly used are pepper, onion, ginger, garlic, soy sauce, vinegar, pepper powder, red pepper or Chili powder, followed by star anise, spiced powder, pepper and oyster sauce, and sometimes a little sugar is added to enhance the taste.

Personally, it's quite satisfying to make cold salad often. If you like spicy food, it's also delicious to cut some red pepper and coriander. Different combinations, dosage and usage will have completely different flavors.

For example, ordinary cold dishes can be seasoned with Jiang Mo, minced garlic, soy sauce and salt.

If pepper, star anise and red pepper are put into cold oil in a cold pot, and the aroma is fried with low fire, and then the hot oil is poured into fruit juice or cold dish, the cold dish will immediately become a completely different flavor-the taste is more mellow and soft.

If hot oil is used, in addition to sprinkling some Jiang Mo and minced garlic on the cold dishes, you can also sprinkle some pepper powder, spiced powder or pepper. When you stir it with hot oil, a strong fragrance will come out.

In fact, the same ingredients, the same seasoning, thousands of people, different tastes. There is definitely not only one delicious taste, and there are thousands of ingredients and combinations, so it is difficult to give a fixed formula and proportion. If you can only do more, you will naturally find out some experience.

Whether it is a daily diet or a family dinner, whether it is spring, summer or autumn and winter, there are always several cold dishes that are fresh, appetizing and boring. No matter spring, summer, autumn and winter, cold salad is not only the food itself, but also the surprise sauce made by generate with various seasonings, which is the soul of a cold salad.

Seasonings such as sugar, sesame oil, vinegar, salt and Chili oil give each cold dish a different taste. The types and levels of sauces mixed with various seasonings are also more important ~ Since sauces are the soul of cold dishes, today I will recommend several chefs who make simple but not simple sauces.

NO. 1 qinxinweiwei lipid-lowering

Honey is added to the traditional vegetable seasoning sauce, which makes the taste more layered. Slightly sour, slightly sweet, slightly salty and pungent ~

Characteristics of sauce:

Formula: Weidamei seafood juice 20g, Weidamei fragrant rice vinegar 15g, Weidamei oyster sauce 8g, coriander 20g, Changshou wild honey 20g, Chili oil 15g and salt 6g.

NO2。 Onion, pepper and sesame paste

Using seafood fishing juice and lemon soy sauce salad juice to combine the flavor of shallots, and adding rattan pepper oil and pepper, the flavor of shallots is rich, so as to achieve the effect of picking flavor and delicious.

Formula: seafood sauce 80g, lemon sauce salad juice 45g, fresh soy sauce 2g, pepper noodles 2g, monosodium glutamate 6g, sugar 10g, chive leaves 90g, rattan pepper oil 45g and sesame oil 25g.

Third. Mahjong universal cold dish juice

You can't put down sesame paste, this sesame paste can't be wrong, cold dishes and cold noodles are dripping ~

Formula: Weidamei seafood juice 18g, Weidamei fragrant rice vinegar 12g, onion companion soy sauce 12g, sesame paste 18g, peanut butter 9g, purified water 9g, red oil 6g, white sugar 2g and sesame 3g.

Fourth place. Thai cold sauce

Love to eat sweet and spicy food, pursue stimulating Thai sweet and spicy food, and use this juice to make the cold salad cooler and more fragrant ~

Formula: 2 tablespoons lemon juice, 2 tablespoons fish sauce, 1 tablespoon sesame oil, 1 tablespoon sugar, 1 tablespoon minced red onion, 1 tablespoon minced garlic, 1 tablespoon pepper powder, 1 tablespoon chopped coriander.

I have fewer cold dishes, but I can also teach you some simple dipping materials. If it helps, you can learn to do it at home!

1. Hot pot dipping: vinegar+soy sauce+oyster sauce+sugar+minced garlic+sesame oil+millet spicy+sesame sauce.

Here, the ratio of vinegar to sugar can be put a little more to highlight its sweet and sour taste, and then oyster sauce can be put, because it can remove the fishy smell. I remember one time when I was eating hot pot at home, my friend helped me make a super delicious one! Boyfriend can go back and make it for his girlfriend after school, hahaha, very rewarding!

2. Garlic sauce: garlic+onion+cinnamon+star anise+oil+salt+sugar.

This has to be done, that is, I teach you how to do it! Shred onion, chop garlic, heat oil in the pan, add onion, star anise and cinnamon, stir-fry until fragrant, and take out. Add minced garlic, fry until the edges are slightly golden, and season with salt and sugar.

Well, that's it!

Cold dish seasoning is very simple to make. Whether the cold dish is good or not depends on the seasoning. Cold dishes and cold noodles are suitable. Sometimes it is delicious to mix shredded tofu, cucumber, preserved eggs, shredded chicken and cold rice noodles at home. Today, I'd like to introduce a cold dish I usually cook, and my family likes it very much. Here, I'll mix the juice of cold dishes with the cold dishes to be mixed today.

First, you need to mix the juice of cold dishes, cut garlic into powder (lazy people can go to a platform to buy garlic chopping artifacts, which is very easy to use and convenient), then put the garlic powder into a bowl, introduce hot oil into the garlic powder, pour out the fragrance, and then add 3 spoons of vinegar, 1 spoon of semi-cooked soy sauce, 1 spoon of half sugar, half spoon of sesame oil, 2 spoons of laoganma and/kloc-.

I can't help cooking a cold dish, spinach fans.

1. Cook vermicelli in cold water, boil a pot of hot water and add spinach.

2. Add a spoonful of salt and a little oil to cook the spinach in the pot, and it can be fished out in about 60 seconds. Pass me cold water. At this time, there is more water in spinach, so we can squeeze it out gently.

3. Put spinach and vermicelli on the plate, drizzle with the cold sauce we just made (you can put peanuts if you like), and put chopped green onion and coriander at this time. You can mix our spinach with vermicelli.

The essence of cold salad is whether the juice is good or not, so try it according to this method, and a very delicious cold dish will be ready. Eating cold dishes in summer will relieve the heat, and eating them in winter will relieve the greasy taste. If you learn how to cook for your family, it will be very convenient.

There are several kinds of sauces for cold dishes. The following are common sauces. 1, spicy and hot and sour sauce: it is often used to mix cold dishes of vegetables, chicken and some fish, such as crisp sauerkraut, hand-torn chicken and hot and sour fish fillets. Production: Add balsamic vinegar, Yipin Xian, soy sauce, salt, monosodium glutamate, a little sugar (fresh), sesame oil and Chili oil until the seasoning is completely melted and mixed.

2. Salty fresh juice: it is often used for mixing cold dishes such as meat, seafood and vegetables, such as salted chicken fillet, salted shrimp, peanuts and bumper harvest (not spicy). Dissolve salt, sugar and monosodium glutamate in warm water, and add a little sesame oil or spicy oil.

3, sweet and sour juice: commonly used for mixing cold vegetables, such as sweet and sour melon strips. Dissolve salt and sugar directly with white vinegar or rice vinegar, and then stir with ingredients.

4, ginger juice: cold seafood and poultry ingredients are used more, such as ginger crab sticks, ginger chicken chops and so on. Crushing Rhizoma Zingiberis Recens, juicing, and mixing with salt, monosodium glutamate and sesame oil.

5, garlic juice: mostly used to mix some cold dishes with meat, such as garlic cowpea, garlic white meat and so on. Mash garlic with a garlic masher and mix well with salt, sugar, monosodium glutamate and sesame oil.

I am the second sister and second daughter in the Northeast. Today, I will introduce a common seasoning for cold dishes. This seasoning is suitable for many cold dishes.

The seasoning of cold dishes plays an important role in cold dishes, because cold dishes are tasteless. If the seasoning is delicious, this cold dish is delicious. Moreover, cold dishes with pasta or as appetizers have a very important role. So I recommend this practice to everyone.

Today, I will show you the seasoning added to the cold bean sprouts, so that the cold dishes made will be particularly delicious.

Preparation materials: half a catty of bean sprouts, a little garlic, half an onion, four small peppers, a little mature vinegar, a little miso, and 30g of hot oil. Then let's get started: 1. First, wash the bean sprouts and blanch them. When drowning, you must fry the bean sprouts, which are still almost ripe. You must cook bean sprouts.

We cut the onion into small pieces, and then cut the pepper into small pieces. Peel a few more garlic cloves, then we flatten them and cut them into small pieces.

Let's take out the blanched bean sprouts and put them in the mixing basin. We pour in about a spoonful and a half of aged vinegar and put it in a mixing basin.

4. Put about half a spoonful of miso in the mixing basin. Miso is put in order to increase the flavor of bean sprouts.

5. Then we put in two spoonfuls of sugar. Only in this way can we get a sweet and sour taste. These two steps are crucial.

6. We put the small pepper segments, chopped green onion and minced garlic in it. These three ingredients also play a role in seasoning.

7. The most important step is to pour oil. After we first heated the oil in the pot, we felt the oil temperature rise. Pour the hot oil directly into the container with all the ingredients. At this time, pour it into hot oil. It is the most important step to instantly stimulate garlic flavor including onion flavor, including Chili flavor. Therefore, this step is the most important and cannot be omitted.

Ok, you can eat such delicious bean sprouts. Include chilli, chopped green onion and minced garlic. The last step is to pour the cooking oil, which is the key step to make all the ingredients work.

So we can make delicious cold dishes with some simple ingredients from our own home. Moreover, it saves time and effort. If you season in this way, the cold dishes will be more delicious.

I take Sichuan cold dishes as an example to answer. The flavor types of Sichuan-style cold dishes can be divided into: red oil flavor (representative dishes include red oil ear slices, red oil chicken pieces and so on). ), spicy flavor (representative dishes include husband and wife lung slices, saliva chicken, spicy belly silk, spicy three silk and so on. ), garlic flavor (representative dishes include garlic and white meat. ) and sesame oil flavor (that is, the performance of cold dishes, mainly vegetarian dishes, you can add some garlic, such as. Such as shredded bamboo shoots with sesame oil) and mustard flavor (mustard oil or mustard sauce is added on the basis of sesame oil flavor, which means that the representative dishes are shredded mustard, mustard cucumber and so on. ), and the smell of fresh pepper (usually fresh millet pepper is cut into small circles or chopped into millet pepper mixed with salt, monosodium glutamate, sesame oil, garlic paste, fresh spicy fresh dew and so on. ), and the representative dish is to skillfully mix black fungus with beef, or you can add black fungus to mix. Beef can be mixed with celery festival or parsley festival), mountain pepper flavor (representative dishes include mountain pepper chicken feet, cooked pig tail, pig ears, duck gizzard with assorted sauce, pickle water made of carrot, celery, onion, ginger, garlic, pepper, pepper, mountain pepper water, sugar, white vinegar, mineral water, salt and monosodium glutamate, etc.). , generally. Representative dishes include braised beef, braised duck neck, braised duck gizzard, braised pig's trotters and braised chicken feet. ), sesame sauce flavor (semi-fluid prepared with sesame oil, sesame sauce, salt, monosodium glutamate, soy sauce, water, etc. ), ginger juice flavor (old ginger rice, sesame oil, aged vinegar, salt, monosodium glutamate, water, etc. ) Nowadays, new dishes are emerging one after another, and there are more and more new tastes. It's hard to express everything here.

In addition, the preparation method of chili red oil is as follows: cooked vegetable oil 10 kg, chili noodles 10 kg (take one third of Vitex negundo, bullet and persimmon pepper, put them in a pot, add 30 g salad oil, stir-fry until crisp and dark red, then put them in an iron bowl to cool, and finely grind them into medium-coarse chili noodles for later use). Heat the pan, add oil and AB material, and take out until golden brown. When the oil temperature rises to 60% (180℃), turn off the fire, fry the white sesame seeds, pour the oil into the pepper noodles in the steel basin for three times, and finally add the material C, mix well, cover and seal for 24 hours.