The main raw materials of cold dishes are mostly clinker, which is obviously different from the cooking methods of hot dishes. The main characteristics of cold dishes are: fine selection of ingredients, dry fragrance, crisp and tender, fresh but not greasy, bright color, neat and beautiful shape, harmonious and pleasing to the eye. In order to serve food, cold dishes are usually put first to make people hungry and appetizing.
Seasoning is the most important ingredient in cold dishes. Let's talk about the production methods of various seasonings.
sesame oil
Ingredients: Zanthoxylum bungeanum, cooking oil, onion, ginger and garlic.
(1) Soak Zanthoxylum bungeanum in water (the ratio of Zanthoxylum bungeanum to water is 1: 1).
(2) Heat an oil pan, add onion, ginger and garlic, and then add pepper oil (the ratio of pepper oil is 1:3).
(3) Stir-fry chilies in oil for 5 seconds. Stew until cool. Filter out sesame oil.
capsicol
Ingredients: Zanthoxylum bungeanum, chili powder (1:4), pepper, white sesame, salt and rapeseed oil (1). Prepare a container, and put all the materials into stirring.
(2) Heat the oil to 70% heat (the oil fume is too hot, and a drop of water will make a sound), add seasoning and stir with chopsticks.
Pepper juice
Ingredients: pepper, white soy sauce, sesame oil, salad oil, monosodium glutamate, vinegar, onion (1), pepper, chopped green onion, seasoning.
Sweet Chili sauce
Ingredients: red oil, soy sauce (2: 1), white sugar, monosodium glutamate, cooking wine, garlic paste, salt, ginger powder and spiced powder.
(1) Add water (ratio: 1:2) or soup to the seasoning and stir well.
Spiced juice
Ingredients: clove, white gum, tsaoko, cinnamon, licorice, geranium, kaempferia kaempferia, Amomum villosum, fennel, salt (boiled with water in advance), sugar, monosodium glutamate, soy sauce, cooking wine, ginger powder and sesame oil.
(1) Add seasoning to the soup and simmer for 5 minutes. Filter, pour into a glass bottle or bowl, and soak in sesame oil 15 minutes.
(2) seasoning with salt and monosodium glutamate
mashed garlic
Ingredients: Garlic paste, monosodium glutamate, sugar, white pepper, cooking wine, salt, sesame oil and salad oil (1) are mixed with water.
Rod juice
Ingredients: sesame paste, white vinegar, soy sauce, red oil, onion, monosodium glutamate, pepper oil, sugar and sesame oil.
(1) Mix all seasonings evenly. If it is too salty, add some water. It can be directly used to make cold sauce.
Master the four elements of cold dish making.
1 used to make red oil. Mash two dried chilies and chilies, and add compound spices. The ingredients are cardamom 10g, Amomum villosum 10g, cinnamon 20g, clove 5g, pepper 50g, bulk 50g, fennel 10g, and radix aucklandiae 10g. Old vinegar and white sugar, then stir them evenly, and sprinkle hot oil of 140℃, 180℃ and 220℃ on the sock powder several times to make red pepper.
2 make seasoning water, add a little of the above seasoning to the water, boil for 5 minutes, then add salt, chicken essence, seasoning king and so on. To make seasoning water.
Three. To make balsamic vinegar, the ratio of water to vinegar is 1: 1. Cook for 2 minutes. Add sugar, ginger, chicken essence and monosodium glutamate and cook for 2 minutes to make balsamic vinegar.
4. Add sauerkraut 10g, sauerkraut 10g and seasoning 10g, and mix well with seasoning and seasoning.
Cold dishes are simple, but the taste is much worse. More delicious and mellow than cooking.
In terms of cooking methods, cold dishes should not only meet the requirements of dryness, crispness and coolness, but also taste and retain fragrance through muscles.
According to the requirements of different kinds of cold dishes, they are fragrant and greasy without soup.
Knife work is the main process to determine the shape of cold dishes. In the operation, we must pay attention to neatness and beauty, equal size and uniform thickness, so that the shape of cold dishes processed by knife workers meets the quality requirements.
The colors of vegetables and vegetables, auxiliary materials and main materials, seasonings and main materials, vegetables and containers are coordinated and unified. The shape should be beautiful and generous. The cold dishes after the last dish should show outstanding forms, set off each other, be colorful and lively.
We should pay attention to nutrition and health. Besides color, fragrance, taste and beauty, we should pay more attention to the nutrition of various dishes and other meat and vegetables.