What is the most important thing about cold dishes?

Seasoning is the most important in cold salad, so a dish will talk about how to make various seasonings.

sesame oil

Need to prepare: pepper, cooking oil, onion, ginger, garlic.

Step 1: Soak Zanthoxylum bungeanum in water (the ratio of water to Zanthoxylum bungeanum is 1 to 1)

Step 2: Heat the oil pan, add onion, ginger and garlic to saute until fragrant, and then add pepper to saute until fragrant (the ratio of pepper to oil is 1 3).

Step 3: Fry Zanthoxylum bungeanum in oil for 5 seconds, cease fire, stew until cool, and filter out sesame oil.

capsicol

Need to prepare: broken pepper, red pepper powder (the ratio of the two is 1 4), pepper granules, cooked white sesame seeds, salt and vegetable oil.

Step 1: Prepare a container, put all the seasonings in it and stir well.

Step 2: Heat the oil pan to 70% heat (the oil is too hot when it smokes, and a drop of water will make a sound, almost), add seasoning and stir with chopsticks.

pepper sauce

Need to prepare: pepper, white soy sauce, sesame oil, salad oil, monosodium glutamate, balsamic vinegar and shallots.

Step 1: Grind the pepper, cut the shallots into powder, and mix well with all seasonings.

thick pepper/chilli sauce

Need to prepare: red oil, soy sauce (the ratio of the two is 2 1), white sugar, monosodium glutamate, cooking wine, garlic paste, refined salt, Jiang Mo and spiced powder.

Step 1: Add water (the ratio is 1: 2) or soup to all seasonings, and then stir.

Spiced juice

Need to prepare: clove, white cross, tsaoko, cinnamon, licorice, fragrant leaves, kaempferia kaempferia, Amomum villosum, fennel, salt (dissolved in water in advance), white sugar, monosodium glutamate, soy sauce, cooking wine, Jiang Mo and sesame oil.

Step 1: add spices to the soup, simmer for 5 minutes, filter, pour into a glass bottle or bowl, and soak in sesame oil 15 minutes.

Step 2: Add salt and monosodium glutamate to taste according to personal taste.

mashed garlic

Need to prepare: garlic paste, monosodium glutamate, sugar, white pepper, cooking wine, salt, sesame oil and salad oil.

Step 1: Mix all seasonings with water.

Rod juice

Need to prepare: sesame sauce, white vinegar, soy sauce, red oil, chopped green onion, monosodium glutamate pepper oil, sugar, sesame oil.

Step 1: Stir all the seasonings evenly. If it is too salty, add water and use it directly for cold salad.

Cold dishes, commonly known as cold dishes in the catering industry. With distinctive style and strong technical skills, most of them are cold when eaten, which is called cold dishes.

The main raw materials of cold dishes are mostly cooked materials, which are obviously different from the cooking methods of hot dishes. Its main characteristics are: exquisite selection of materials, dry fragrance, crisp and tender, refreshing and not greasy, bright color, neat and beautiful shape, harmonious and pleasing to the eye. In the order of eating, cold dishes are generally put in the first place to achieve the effect of satisfying hunger and appetizing.

Seasoning is the most important thing in cold salad. Here's how to make various seasonings:

sesame oil

Ingredients: Chili, cooking oil, onion, ginger and garlic.

(1) Soak Zanthoxylum bungeanum in water (the ratio of Zanthoxylum bungeanum to water is 1 to 1)

(2) Heat the oil pan, add onion, ginger and garlic to stir fry until fragrant, and then add pepper oil (the ratio of pepper oil is 1 3).

(3) Fry Zanthoxylum bungeanum in oil for 5 seconds, cease fire, stew, and filter out sesame oil.

capsicol

Ingredients: crushed pepper, red pepper powder (ratio: 1:4), pepper, cooked white sesame, salt and vegetable oil.

(1) Prepare a container and put all the materials into it for mixing.

(2) Heat the oil to about 70% heat (the oil is too hot when smoking, and a drop of water will make a sound), add seasoning and stir with chopsticks.

pepper sauce

Ingredients: Zanthoxylum bungeanum, white soy sauce, sesame oil, salad oil, monosodium glutamate, balsamic vinegar and onion.

(1) Grind Zanthoxylum bungeanum, chop onion, and mix well with all seasonings.

thick pepper/chilli sauce

Ingredients: red oil, soy sauce (ratio: 2: 1), white sugar, monosodium glutamate, cooking wine, garlic paste, salt, Jiang Mo and spiced powder.

(1) Add water (ratio: 1:2) or soup to the seasoning and stir.

Spiced juice

Ingredients: clove, white cross, Amomum tsaoko, cinnamon, licorice, geranium, kaempferia kaempferia, Amomum villosum, fennel, salt (to be melted with water in advance), white sugar, monosodium glutamate, soy sauce, cooking wine, Jiang Mo and sesame oil.

(1) Add spices to the stock and stew for 5 minutes. Filter, pour into a glass bottle or bowl, and soak in sesame oil 15 minutes.

(2) add salt and monosodium glutamate to taste

mashed garlic

Ingredients: garlic paste, monosodium glutamate, sugar, white pepper, cooking wine, salt, sesame oil and salad oil.

(1) All seasonings are mixed with water.

Rod juice

Ingredients: sesame paste, white vinegar, soy sauce, red oil, chopped green onion, monosodium glutamate pepper oil, sugar and sesame oil.

(1) Mix all seasonings evenly. If it is too salty, add some water, which can be directly used for cold salad.

Master the four key elements of cold dish making:

1. To make red oil, crush two peppers, namely, capsicum annuum and dried capsicum, and add compound spices. The ingredients are purple nutmeg 10g, Amomum villosum 10g, nutmeg 10g and cinnamon 20g. 5g of clove, 50g of pepper, 50g of star anise, 20g of radix aucklandiae10g, 20g of angelica dahurica, 20g of kaempferia galangal, 20g of galangal, 0g of dried ginger10g, etc. Add white sesame seeds, some water, aged vinegar and sugar, then stir well and mix with 140 and 180.

2. Make seasoning water, add a little of the above spices to the water and boil for 5 minutes, then add salt, chicken essence, seasoning king, etc. To make seasoning water.

3. To make balsamic vinegar, use water and vinegar according to the ratio of 1: 1, cook for 2 minutes, add sugar, ginger and chicken essence monosodium glutamate, and cook for 2 minutes to make balsamic vinegar.

4. Shred 300g cold dishes, add balsamic vinegar 10g, seasoning water 10g, salt 3g, and red oil 20g, and stir with a spoon to serve.

Cold dishes are simple, but the taste is much worse. Stir well, it tastes delicious and mellow, which is more troublesome than stir-frying

In terms of cooking methods, cold dishes should not only meet the requirements of dryness, crispness and crispness, but also require the taste to be smooth and fragrant.

According to the requirements of different varieties of cold dishes, soup is not greasy, fragrant and refreshing.

Knife work is the main process to determine the shape of cold dishes. The operation must be careful, neat and beautiful, equal in size and uniform in thickness, so that the shape of cold dishes after knife processing can meet the quality requirements.

When mixing dishes, it is required to achieve the harmony and unity of colors between vegetables, between auxiliary materials and main materials, between seasonings and main materials, and between vegetables and containers. The shape should be artistic and generous, and the cold dishes after serving show outstanding form, bright color and lively aesthetic feeling.

Pay attention to nutrition and hygiene. Cold dishes should not only be good in color, fragrance, taste and shape, but also pay attention to the nutritional components of various dishes and other meat and vegetables to improve human health.

When placing cold dishes, we should pay attention to saving raw materials, minimize unnecessary losses on the premise of ensuring quality, and make the best use of raw materials.

Cold dishes have four elements.

1. Make red oil, crush two peppers and dried red peppers, and add compound spices. Its compatibility is: nutmeg10g, Amomum villosum10g, nutmeg10g, cinnamon 20g, clove 5g, pepper 50g, star anise 50g, fennel10g, radix aucklandiae10g and angelica dahurica.

2. Make seasoning water, add a little of the above spices to the water and boil for 5 minutes, then add salt, chicken essence, seasoning king, etc. To make seasoning water.

3. Make balsamic vinegar. Boil water and aged vinegar at the ratio of 1: 1 for 2 minutes, add appropriate amount of white sugar, ginger and chicken essence monosodium glutamate, and cook for 2 minutes to obtain the balsamic vinegar.

4, 300 grams of cold dishes, add balsamic vinegar 10 grams, seasoning water 10 grams, 3 grams of salt, 20 grams of red oil, stir evenly with a spoon, and serve.

Cold dishes are simple to say, but they taste much worse. Mix them well, they taste fragrant and mellow, which is more troublesome than cooking.

My family has a secret recipe, and all cold dishes are very popular. Let me introduce some to you ~

China people's New Year's Eve table must be full of hard dishes. Although it looks delicious, it started eating big fish and meat before the New Year's Eve, and it's all meat tonight. If you eat too much, it will naturally be boring. Today, I'd like to share some boring cold dishes with you. They are definitely more popular than the fish on the table.

200g of cold garlic sprout, 0g of soy sauce10g, 5g of oyster sauce, 2 tablespoons of rice vinegar, 2g of pepper and appropriate amount of minced garlic.

1, buy garlic seedlings, remove the tail and wash them for later use.

2. Boil a pot of clear water, blanch the garlic seedlings for about half a minute, and take them out when they turn bright green.

3. Tear the garlic seedlings into strips by hand, which is delicious.

4. Mix the seasonings evenly.

5. Sprinkle garlic seedlings and mix well when eating.

Sliced hot and sour lotus root 1 knot, appropriate amount of pepper, 3 grams of minced garlic, 5 grams of soy sauce, appropriate amount of salt and 2 tablespoons of vinegar.

1, peeled and sliced lotus root.

2. Wash the starch in water and take it out for later use.

3. Pour proper amount of cooking oil into the pot, saute minced garlic and pepper.

4. Add lotus root slices and stir fry for a while, add soy sauce and salt and mix well.

5. Finally, add rice vinegar and mix well.

One shredded potato in vinegar, appropriate amount of pepper, appropriate amount of minced garlic, soy sauce 1 tsp, appropriate amount of salt, a little pepper and 2 tsps of rice vinegar.

1, peeled and shredded potatoes

2. Wash off the starch on the surface with clear water and drain it for later use.

3, hot pot, pot into the right amount of cooking oil, add minced garlic and pepper, pepper fragrant.

4. Add shredded potatoes and stir well. Add soy sauce and salt to taste.

5. After about 2 minutes, add rice vinegar and stir well.

Shrimp salad, fresh shrimps with lettuce, lettuce 1, 2 tablespoons of soy sauce, half a spoon of sugar, vinegar 1 spoon, proper amount of salt and 2 tablespoons of olive oil.

1, the head and shell of fresh shrimp are removed and cooked in a pot for later use.

2. Peel and shred the lettuce, blanch it in boiling water for half a minute and then take it out.

3. Add seasoning to lettuce and stir well. If you like spicy food, you can add pepper.

4. Add shrimp, stir well and serve.

Half a catty of cold bean sprouts and mung bean sprouts, a handful of pepper, appropriate amount of minced garlic, a little salt, pepper 1g soy sauce 1 spoon, sugar 1 spoon, vinegar 1 spoon.

1, wash and drain mung bean sprouts for later use.

2. Boil a pot of water, add mung bean sprouts, blanch for half a minute, and remove for later use.

3, hot pot, pot into the right amount of cooking oil, saute garlic and pepper.

4. Turn off the fire, add soy sauce salt, sugar, vinegar and pepper and mix well.

5. Add bean sprouts and mix well to serve.

Houttuynia cordata Thunb. 150g, soy sauce 5g, oyster sauce 5g, salt 2g, ginger and garlic 2g, pepper 2g, peanut oil 6g, coriander 1g, sugar 5g and vinegar 2g.

1, wash houttuynia cordata, remove whiskers and cut into appropriate sections.

2. Cut parsley and pepper into small pieces for later use.

3. Prepare a large bowl, add rice vinegar, soy sauce, oyster sauce, salt, sugar, ginger, garlic and pepper and mix well until it melts.

4. Pour in houttuynia cordata and mix well. Add coriander and marinate for about 10 minute. Serve.

The main ingredients of cold dishes are the basic ingredients "Three Musketeers": vinegar, soy sauce and sesame oil, and others are added according to their own tastes.

The basic reasons are as follows: ① Most raw materials have astringent, green and other lettuce flavors that are not suitable for import, and vinegar can solve such problems; (2) Soy sauce increases the salty, fresh and maotai flavor that lettuce lacks; 3 sesame oil has fragrance and lubrication. With these three kinds, the main theme of cold dishes is established and becomes a dish.

But there are hundreds of people, and cold dishes can be enriched into various flavors on this basis. Ranked by popularity, the first place is pepper. There are three main forms of chilli into cold dishes: ① fresh chilli, directly cut into sections and mixed with main ingredients; 2 chopped pepper; Pepper is Chili oil.

The second place is oyster sauce, which is used more in the south and less in the north, including the Central Plains, but the restaurant is useful. The third place is sauce, not much to say. Laodopted mother has everything when she mixes it.

People often eat some cold dishes in life. Cold dishes are very appetizing, especially in the hot summer climate, they will feel particularly refreshing. Although cold dishes are very common, some people think that they are not good at mixing juice when cooking cold dishes, and the taste is not very ideal. If there is such a problem, let's take a look at several methods of juicing cold salad dishes that I taught you today. First, salty juice. This fruit juice can be used to make cold salads of chicken, vegetables and beans. Mainly add salt, monosodium glutamate, sesame oil and other seasonings, then add fresh soup into it, stir well, and then pour it into cold dishes and stir. Second, spicy juice. Cucumber, belly strips, waist slices and the like can all use this juice. The main ingredients are salt, sugar, vinegar, onion, ginger, soy sauce, monosodium glutamate, sesame oil, minced garlic, Chili oil, sesame powder and pepper noodles. Then stir well and pour in the cold salad.

Third, garlic juice. This fruit juice can be used with both meat dishes and vegetarian dishes. The main ingredients are sesame oil, salt, garlic paste and monosodium glutamate, and then fresh soup is added for blending. Mix well and pour on the cold salad.

Fourth, sweet and sour juice. This kind can be used to make sweet and sour radish, sweet and sour vegetables, sweet and sour tomatoes and so on. Sugar and vinegar are mainly used as raw materials, and fresh soup is added to make juice, which is mixed into vegetables.

Five, pepper juice. Used to mix squid and shredded fish. White pepper, sesame oil, mashed garlic, monosodium glutamate, salt and fresh soup are mainly mixed together to make juice, and then poured into cold dishes. When mixing cold dishes, if you want to make the dishes taste more delicious, of course, you should prepare the mixed juice, so that the cold dishes will be delicious and mellow enough. Now, have friends learned these modulation methods?

Cold dishes are also called cold dishes, which are usually cold dishes at banquets. Pay attention to the characteristics of fine selection of materials, crisp taste, rich colors, appetizing and delicious dishes.

Listen to this name, this is not exclusive to summer, and people love it in any season.

In addition to the choice of ingredients, the most important thing in making cold dishes is seasoning, which directly determines the success or failure of cold dishes.

What are the main cold dishes? Here are some seasonings. Of course, you have to decide whether to put it or increase or decrease it according to your own taste and dishes.

1, sesame oil

This need not be complicated. Everyone knows this. Almost every family has it.

2. Oleic acid

You can often see red oil in very cold dishes and cold dishes. It is especially common in Sichuan cuisine.

3. vinegar

Vinegar is often used as a condiment in major cuisines. Vinegar can play a variety of roles in cooking, such as appetizing, relieving boredom, removing fishy smell, ripening and enhancing fragrance.

It is often used for cold dishes, and the older the vinegar, such as cold cucumber.

Vinegar is old, the older the better.

4. Refined sugar

White sugar is not the main sweetening effect in cold salad, and it is mainly added for refreshing.

5, onion, ginger, garlic

These three kinds will be used in many cold dishes, and their taste is spicy and fragrant, which can remove the raw or fishy smell of the materials and improve the taste and fragrance.

When in use, the fragrance is squeezed out with hot oil.

6, soy sauce, soy sauce

Raw extract flavor, raw extract color.

7.oyster sauce

Oyster sauce plays a role in enhancing taste and freshness in cold salad.

8. Chili

Salty mixed in cold salad can give off a unique "hemp" taste and play a role in enhancing fragrance.

9. Spiced powder

It plays a role in enhancing fragrance in cold salad.

10, white sesame

1 1, salt

Salt can improve the taste and freshness, and the taste of salt should be moderate.

12, Liangbaikai

Cold boiled water is often used in cold salad. Many vegetables need to be cleaned after pickling. If you use other raw water, it is easy to cause gastrointestinal problems, you know.

These are commonly used in cold salad dishes, of course, far more than these.

Welcome everyone to add!

I believe many people like to eat cold dishes, which are crisp, appetizing, rich in variety and delicious. I like cold dishes, too. The most important thing to adjust cold dishes is the choice of ingredients, the treatment of ingredients and the juice. These are all very important. As long as you master the skills, you can make fresh and refreshing cold dishes at home.

Cold dishes are also my favorite, especially now that the weather is particularly hot and I have no appetite every day. Cold dishes are simple to make, crisp and refreshing, and appetizing is very delicious. Cold dishes are rich in variety, delicious and colorful, and are deeply loved by everyone. Many people will cook cold dishes at home, and the cold dishes they make are always not as delicious as those sold in restaurants. In other words, they have no skills. Share it here.

First, what is the most important for cold dishes? 1. Every family will cook cold dishes, but there are still some skills to make the cold dishes delicious. The most important thing to make cold dishes is the choice of ingredients, the treatment of ingredients and the juice. When cooking cold dishes, you must choose fresh ingredients, so that it will be crisp and tender and taste better.

2. The handling of ingredients is also very important. Cold dishes are not delicious if the ingredients are not handled well. The ingredients that need to be soaked must be soaked. Different ingredients use different water. Warm water is usually used. For the ingredients that need to be blanched, adding a little salt and oil during blanching can not only increase the bottom taste but also prevent discoloration. Blanching water should be too cold.

The most important thing to make cold dishes is juice, which is the soul of cold dishes. Everyone has a different recipe for cold dishes, but vinegar, soy sauce, sugar, sesame oil and minced garlic are all indispensable, and the proportion must be well mastered, so that the cold dishes made are delicious.

Second, cold cucumber 1, prepare ingredients: cucumber, onion, fungus, yuba, cooked peanuts, garlic, millet spicy, coriander, one spoonful of sugar, half a spoonful of salt, three spoonfuls of soy sauce, one spoonful of sesame oil, three spoonfuls of rice vinegar, two spoonfuls of Chili oil and one spoonful of oyster sauce.

2. Soak yuba and auricularia in advance, soak and wash. Cut the yuba into oblique sections, tear the fungus into small pieces, and add water to the pot to boil. After the water boils, put the yuba and auricularia auricula into the blanching water for one minute, blanch it, take it out, let it cool, and drain.

3. Wash the cucumber, pat it with a knife and cut it into small pieces. Wash the onion and cut it into small pieces. Wash coriander and cut into pieces. Wash garlic and cut into pieces. Wash the millet and cut it into rings. Put the millet, coriander and minced garlic in a bowl.

4. Add salt, sugar, soy sauce, rice vinegar, oyster sauce, sesame oil and Chili oil and mix well. Put cucumber, onion, yuba and auricularia into the pot, then add cooked peanuts, pour in the prepared juice, and mix well, crisp and sour.

Summary: Cold dishes are crisp and refreshing, hot and sour and appetizing, very delicious, and the method is very simple. As long as you master the skills of cold dishes, you can make delicious cold dishes at home. I also like cold dishes very much and often cook them at home. Children like them very much. Those who like cold dishes can try it.

Northerners like to prepare cold dishes with garlic and sesame sauce; Sichuanese like to prepare cold chicken with Chili oil and fried peanuts. The taste is very different.

Hello, I'm glad to answer this question!

Cold-mixed dishes are a cooking method that can best retain the nutrients of vegetables. Vegetables only need to be blanched with hot water, which can avoid the loss of nutrients.

Sauce is the key and core of making delicious cold dishes. Master the skill of juice mixing, everything is delicious!

Seasoning dividend oil, sesame oil and scallion oil. The following is a detailed production process.

Prepare ingredients:

Soybean oil 5 liters

Onion180g

220g red onion

Garlic seedling130g

300g celery

200 grams of carrots

Ginger160g

Coriander root100g

Octagonal 25g

Cinnamomum cassia 15g

Fennel 25 grams

8 grams of Senecio scandens

Baikou 15g

1 Wash the above materials, cut into sections, shred, remove leaves and crush.

2 Pour the oil into the pot, heat it to 80 degrees, pour in the processed materials, and then control the oil temperature at about 100 degrees, and slowly fry. After frying for one hour, raise the oil temperature to 150℃. Watching the ingredients in the pot fry until golden brown and filter them out,

Then cook 10 minutes or so.

3 Prepare four large stainless steel seasoning cans (as shown above). We number them as 12344 cylinder.

(1) Add one third of the Chili noodles.

② Add pepper noodles and cumin to one third, and the ratio of pepper noodles and cumin is 2: 1.

③ Add half of pepper.

(4) Add half of shredded ginger and shredded onion.

4. Slowly pour the burnt oil into ① to a half, and stir slowly while pouring. (2) and (1) are the same.

Prepare a large container, put about two handfuls of white sesame seeds in it, then pour in the burnt oil and fry the sesame seeds until golden brown.

6. When the oil is heated to 260 degrees, pour the oil into ③ to two thirds, and stir slowly while pouring.

7 When the oil is heated to 280 degrees, pour in No.4 oil to two thirds, and stir slowly while pouring.

8 Then, when the oil pan naturally cools to about 220 degrees, pour the oil into 123, which is almost full, and finish it at one time on the 4th.

9 Then pour the fried sesame seeds into ① and ② respectively.

10 Pack the remaining oil for later use. The ratio of pepper noodles to oil is 1:3, and the degree of spicy can be chosen by yourself.

The above 1 1 is the detailed process of making juice, and I hope it can help you.