The cooking technique of "pot" is often used to make cold dishes. How to make a good salad?

In Chinese food, there are three main meanings: wok, stir-fry and stir-fry. Generally, frying pan refers to frying ginger and garlic slices or dried peppers and prickly ash in a pan to make them fragrant.

Stir-fried vegetables are ubiquitous in seasonal vegetables. Stir dried Chili, Zanthoxylum bungeanum and ginger and garlic slices in a pot, then stir-fry them in seasonal vegetables, and stir-fry the spicy taste into the vegetables.

Cooking is mainly used for cold dishes, which are generally divided into hot frying and cold frying.

Let's talk about (spicy) in cold dishes first.

1: stir-frying, as the name implies, is to boil the raw materials in a pot, add oil in the pot on the spot, add dried peppers, then pour the oil on the dish, and then add various seasonings to make all kinds of seasonings and the spicy taste of pepper and pepper blend into the dish. Typical are assorted lettuce slices/assorted lotus root slices/bean sprouts/cauliflower and so on.

There are many mixed dishes in cold dishes, and spicy oil can also be added to many meat dishes.

In the cold dish room of the hotel, we usually fry peppers and peppers in advance, put them in an oily seasoning jar, and scoop a spoonful directly when using them. For example, stir-fried chicken gizzards/crispy sausages/belly pieces/shredded pork and so on. We usually adjust the flavors of the materials and then add the cooked Chili oil to make the flavor of the oil adhere to the dishes evenly. When we eat it in our mouth, we can feel the spicy and delicious taste at the first time!

The most important thing in cooking is to stir-fry peppers and prickly ash. Only when pepper and pepper are fried together will there be a delicious stir-fry Generally, we choose dried Vitex negundo and Zanthoxylum bungeanum, stir-fry them with medium oil temperature in advance to fully stimulate the fragrance of Zanthoxylum bungeanum and Zanthoxylum bungeanum, and then pour them into a seasoning jar for soaking. Families can also cut peppers into knots or shreds, put them in a bowl with garlic slices, and then pour hot oil into the bowl for frying. This can prevent the pepper from being burnt due to improper handling.

The two most important supporting roles in stirring: sugar and vinegar. Generally, it is enough to add a small amount and have a comprehensive taste! But it is essential! Especially when it is hot mixed, balsamic vinegar is essential! When vinegar volatilizes, it will bring Hu spicy taste into individual nasal cavity, which will make people have an appetite! It's winter now, so you can try to cook hot dishes at home.