What kind of cold dishes are best for the public?

What kind of cold dishes are best for the public? My answer is: salty and delicious cold dishes are most suitable for the public.

1. First of all, it is the taste of the public, which refers to the majority of people. In fact, in our diet, people are still mainly salty and delicious. Some people will say that I like spicy food, and it should be mainly spicy.

Both hemp and spicy food are made on the basis of salty flavor. For example, can you eat a spicy dish with no salt and only sugar? This is why salt is called the king of all tastes.

all flavors need to be based on salty taste, and then add your favorite flavor. Even a purely sweet dish with less salt will make it sweeter. There is an old saying that "if you want to be sweet, add less salt". Of course, there must be differences in personal taste. Some people don't eat spicy food, others don't eat onion, ginger, garlic, coriander and so on. Don't add too many auxiliary tastes to suit the tastes of the public. The simpler the audience, the more people there will be.

2. There are many kinds of salty and delicious cold dishes, which can be made into pure meat dishes, pure vegetarian dishes and semi-vegetarian dishes. I won't share the specific cold dishes with you today, but mainly talk to you about some tips and things like cooking cold dishes. Let's look at pure meat dishes first. Most of the cold dishes are sauced or marinated meat. Take the sauce trotters as an example. The sauce trotters should be doused several times. Because the trotters have a strong smell, they should be doused in cold water for the first time, and then boiled in water.

what should I do if someone else's trotters are very soft and waxy, and their own trotters are tasteless and can't bite?

In fact, the sauce is not long enough, so the sauce trotters must be sauced until the trotters are deboned. Don't take them out in a hurry after the sauce is finished, and then soak them in the sauce soup for 9-12 minutes to taste. After soaking, the pig's trotters are cooled and taken out, so that they are not easy to disperse and can keep their shape intact.

3. Finally, I will talk about the skills of making cold dishes of pure vegetarian dishes. Most cold dishes of pure vegetarian dishes use green vegetables, that is, leafy vegetables. When leafy vegetables are cooked as cold dishes, they need to be blanched. When blanching, we should not only keep the original color of the vegetables, but also blanch the vegetables. We can add a little salt or drop a little salad oil into the water, which can effectively avoid the discoloration of the vegetables after blanching. Of course, it is also possible to put salt and oil together. After blanching, the vegetables should be put into ice water immediately to let the vegetables cool down quickly, so as to ensure that they do not change color. If you don't put it in ice water or shower, the vegetables will either turn black or yellow after a while. There are also cold dishes made of bean products. Bean products must be boiled thoroughly before eating, especially in summer. Because the shelf life of soy products is very short.