How to make a good cold salad?

Cold dishes are actually a common one. In many noodle restaurants, snack bars and beef mutton soup kitchens, they are very popular. In the catering industry, people generally call it cold dishes or cold dishes. It is a dish with unique taste and strong technical skills. It gets cold after eating for a few hours, so it's called cold dish.

The main raw materials of cold dishes are mostly lettuce or cooked food, which is quite different from the cooking methods of hot dishes. Its main characteristics are: fine selection of materials, dry and fragrant taste, crisp and tender, cool but not greasy, bright color, neat and beautiful shape, harmonious and pleasing to the eye. In the order of eating, cold dishes are usually placed at the front to play an appetizing role. Isn't it delicious to see such a beautiful cold salad before dinner?

Cold dishes can be sold all year round. Whether it's a snack bar, noodle restaurant, night market barbecue or beef mutton soup shop, cold dishes are essential. They are refreshing and spicy. According to different dishes, there are garlic, red oil, spicy and sour, which everyone likes. It's delicious at home, too

(1) When making cold salad, be sure to choose fresh vegetables, rinse them with clear water several times, and dig out the dirty things in the ditch. After washing the vegetables, blanch them in boiling water for a few minutes, then take them out and cut them into pieces. Knives and chopping boards for cutting cold salad should also be scalded and disinfected with boiling water. You can't cut cold salad with raw meat or other blanched knives, otherwise the previous cleaning and disinfection work will be in vain.

(2) When mixing cold dishes, use clean chopsticks, not by hand. Generally, some onions, garlic, Jiang Mo and vinegar can be added to the cold salad, which can not only flavor, but also play a role in sterilization.

(3) When cooking cold meat dishes, the meat must be cooked first, and the knife and chopping board for cutting meat should be separated from those for cutting raw meat and lettuce.

(4) Cold dishes that have not been eaten will inevitably be invaded by bacteria even if they are placed in the refrigerator. Generally, it is not heated when taken out, and such cold dishes are easy to cause gastrointestinal discomfort.

cook

There are 13 cooking methods for cold dishes, namely, mixing, marinating, frying, crisp, sauce, pickling, waxing, marinating, spiced red oil, freezing, boiling, boiling and rolling.

There are six ways to mix cold dishes: raw mixing, cooked mixing, raw and cooked mixing, spoon mixing, warm mixing and clear mixing.

Mixing, the main ingredient is raw or cold clinker, cut into silk, slice, diced, minced and other shapes, and then mixed with various seasonings, is called mixing.

The main condiments commonly used in vegetable dressing are soy sauce, vinegar, linseed oil, sesame oil, Chili oil, garlic paste, mustard, sugar, monosodium glutamate, refined salt and soy sauce.

In fact, the core of cold dishes is on that oil. The key is red oil and scallion oil, which are particularly delicious when mixed. Learn from great product masters and make you a kitchen god in an instant.

The production of Chili oil and choking oil is very core. If you want to learn authentic Shaanxi cuisine and food stories, you should pay close attention to "Shaanxi Dapin xi 'an Snack Training", from professional snack practices and snack recipes to the historical origin of snacks and business guidance for opening a shop.

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