Question 1: How to make fish-flavored cold dish shredded fish-flavored lettuce. Ingredients: one piece of lettuce (weighing about 400 grams);

Ingredients: 2 red pickled peppers, ginger, garlic, Appropriate amounts of onions, chicken essence, sugar, vinegar, light soy sauce, and starch;

Method:

1. Peel the lettuce, wash and cut into shreds; mince the red pickled pepper, Cut the ginger and garlic into mince, and cut the green onion into flowers;

2. Put an appropriate amount of starch, chicken essence, salt, light soy sauce, sugar, and vinegar into a small bowl, then add a little cold boiled water, and mix well to form a fish Sauce;

3. Heat oil in a pan, add red pickled pepper and minced ginger and garlic, stir-fry until fragrant;

4. Add shredded lettuce, stir-fry for about two minutes ;

5. Pour in the previously prepared fish-flavor sauce and stir-fry evenly. Recipe for fish-flavor shredded radish Ingredients: 350 grams of white radish;

Ingredients: red pickles 2 peppers, more than 10 Sichuan peppercorns, appropriate amounts of ginger, garlic, green onions, oyster sauce, light soy sauce, starch, vinegar, sugar, sesame oil, and chicken powder;

Method:

1 .Wash the white radish and cut it into thin strips, add a little salt and mix well. After marinating for 10 minutes, wash off the excess salt with water, remove and squeeze out the water and set aside; cut the red pickled pepper, ginger and garlic into minced pieces, and scallion. Cut flowers; put an appropriate amount of salt, oyster sauce, light soy sauce, chicken powder, starch, vinegar, a little sugar, and a few drops of sesame oil into a small bowl, add a little water and stir to make a sauce; 2. Heat oil in a pan, add Sichuan peppercorns and fry them When the aroma comes out, take it out, then add the pickled pepper and minced ginger and garlic, stir-fry until the aroma comes out;

3. Add the shredded radish, stir-fry quickly and evenly;

4. Pour Add the previously prepared sauce, add chopped green onion, and stir well. Ingredients for making fish-flavored bitter melon: bitter melon, spicy bean paste, vinegar, sugar

Method:

1. Wash the bitter melon, blanch it, cool it and set aside

2. Add oil to the wok, 1 tablespoon of spicy bean paste, 1 teaspoon of vinegar, 1 teaspoon of sugar, and 2 tablespoons of water. Stir over low heat and stir evenly. Add the bitter melon, stir-fry for a while, and thicken the soup.

Question 2: Please ask for the proportion of fish-flavored seasoning when cooking! Hotel chef’s seasoning secrets, I’ll never find them again if I don’t save them. 1 Spicy sauce recipe (prepare 20 dishes): 30 grams of red oil sea pepper (or 100 grams of red oil), 20 grams of pepper powder, 30 grams of red soy sauce (such as old It needs to be diluted with water), 30 grams of refined salt, 20 grams of MSG (milled powder), 30 grams of sugar, 50 grams of cooking wine, 20 grams of minced ginger, sesame oil and other seasonings, add 750 grams of boiling water (or fresh soup). Preparation instructions: This recipe has a strong taste, spicy, salty, slightly sweet, and belongs to Sichuan taste. It can be made into a sauce to pour over cold dishes, or the above seasonings can be mixed directly into shredded tripe, braised beef, etc. This flavor type requires heavier red oil and pepper powder (or pepper oil). 2 Red oil sauce recipe (prepare 20 dishes): 100g red oil, 50g soy sauce, 20g MSG, 30g sugar, 75g cooking wine, 50g minced garlic, about 20g refined salt, 20g minced ginger, 15g allspice powder Prepare by adding 750 grams of boiling water (or fresh soup) to other seasonings. Preparation Instructions: This recipe belongs to Sichuan taste, with salty, spicy and spicy flavor, heavier red oil flavor and slightly sweet taste. It can be made into a sauce to be poured over cold dishes, or it can be directly mixed into cold dishes such as braised beef slices and couple's lung slices. 3. Five-flavor juice recipe (prepare 30 dishes): 10 grams of star anise, 5 grams of cinnamon, 2 grams of cloves, 2 grams of grass fruit, 2 grams of licorice, 2 grams of bay leaves, 2 grams of amomum villosum, 2 grams of kaempferol, and 3 grams of cumin. , about 20 grams of refined salt, 50 grams of cooking wine, 50 grams of soy sauce, 10 grams of sugar, 10 grams of MSG, 20 grams of minced ginger, 100 grams of sesame oil, etc. Preparation method: Add the above spices to 1200 grams of water or fresh soup, boil over low heat for 5 minutes, add the seasonings and pour into a container, simmer with sesame oil and seal the juice for 15 minutes before use. Preparation instructions: This recipe is mainly based on the salty and umami flavor of five spices. It can be poured directly into the cut cold dish. You can also remove the spice residue and mix the juice directly into the braised vegetables. In addition, you can add an appropriate amount of red oil. Generally suitable for mixing meat and braised products. 4 stick sauce recipes (prepare 15 dishes): 50g sesame paste, 100g light soy sauce, 50g white vinegar, 20g refined salt, 30g red oil, 5g chopped green onion, 15g MSG, 20g sesame oil, 10g pepper oil grams, 10 grams of sugar. Preparation method: Add the above seasonings to a bowl and mix thoroughly. If the taste is too strong, add appropriate amounts of water. Mix thoroughly and pour into cold dishes or mix into shredded tripe or chicken. Serve. Preparation instructions: The taste of the stick is similar to that of strange taste. It is characterized by a slightly strong sesame sauce flavor. It can be mixed with shredded chicken, shredded tripe, white meat, etc. The taste is spicy and sweet. 5. Garlic sauce recipe (prepare 30 dishes): 250 grams of garlic, 50 grams of refined salt, 50 grams of MSG, 30 grams of sugar, 50 grams of cooking wine, 20 grams of white pepper, 100 grams of salad oil, and 50 grams of sesame oil. Preparation method: Add the above seasonings to 750 grams of clear soup or cold boiled water and stir evenly, then add salad oil and sesame oil and mix well. Preparation instructions: The juice of this recipe can be poured directly into the shredded chicken, shredded tripe, mixed white meat and other cold dishes on the plate, or you can mix in the raw materials and then put it on the plate. Garlic sauce is generally used in boiled cold dishes, so soy sauce is not used. Its taste is characterized by rich garlic aroma and salty and refreshing taste.

6. Tomato sauce recipe (prepare 20 dishes): 200 grams of tomato sauce, 300 grams of sugar, 15 grams of refined salt, 50 grams of white vinegar, 30 grams of minced garlic, 10 grams of minced ginger, and 200 grams of salad oil. Preparation method: Heat the salad oil in a pan, add minced garlic and tomato sauce and stir-fry until fragrant, then add 500g of water and above and stir-fry evenly. Preparation instructions: This tomato sauce can be poured into shredded fish, tenderloin and other shredded cold dishes. For water chestnuts, fish strips, lotus root strips, fry the raw materials before adding them to the pot and stir-fry with the tomato juice to add flavor. Do not thicken the sauce during frying. The tomato juice should be used as the main ingredient. The taste is sour, sweet and garlicky. 7. Tangerine peel juice recipe (prepare 30 dishes): 50g tangerine peel, 20g crushed dried pepper, 15g minced Sichuan peppercorns, 15g crushed star anise, 30g refined salt, 15g sugar, 30g cooking wine, 15g ginger slices, 15g white scallions. Gram, 100 grams of red oil. Preparation method: Chop the tangerine peel into fine pieces, put it into a pot with the above spices and fry briefly, then add 750 grams of water and bring to a boil. Pour the marinade into the container and pour in red oil, simmer for 30 minutes and remove the debris. Preparation instructions: This sauce can be directly mixed or poured into the cold dishes on the plate...>>

Question 3: What are the differences between the fish aroma of hot dishes and the fish aroma of cold dishes? The fish flavor of the dish is stronger

Question 4: What are the flavors of cold dishes? Red oil flavor

Ginger flavor

Garlic flavor

Pepper and sesame flavor

Weird flavor

White oil flavor

Mustard flavor

Sesame sauce flavor

Spicy flavor

Fish flavor

Sweet and sour flavor

Hot and sour flavor

These 12 flavors are the basic flavors of cold dishes, not the sauce.

Question 5: How many flavors are there in Sichuan cold dishes? How many traditional flavors are there? Which ones? How to make detailed changes? What are the characteristics? How to adjust it well? Traditional Sichuan cuisine - cold dish flavors and seasoning combinations

1. Red oil flavor: Sichuan salt, monosodium glutamate, white sugar, red soy sauce, red oil

Features: bright red color, salty, spicy taste Slightly sweet. Several flavors combined. All seasons benefit. Red oil flavor such as red oil chicken slices, or cold salad

(2. Ginger flavor: Laojiang Michuan salt vinegar sesame oil

Features: salty and rich ginger flavor, edible It has a delicious, refreshing and non-greasy feeling, which can especially enhance the umami flavor of dishes and stimulate appetite. Such as ginger sauce cowpea, ginger sauce hot chicken'

3. Garlic flavor: Sichuan salt, MSG, sweet and sour red soy sauce. Red oil garlic paste

Features: strong garlic flavor, salty taste, slightly sweet spicy taste, such as garlic paste and white meat

4. Peppery flavor: Sichuan salt MSG chicken soup peppery flavor. Velvet soy sauce sesame oil

Features: Salty, fresh and elegant flavor, such as pepper and sesame chicken nuggets

5. Weird taste: sesame paste sesame oil Sichuan salt MSG white sweet and sour red soy sauce Sichuan peppercorn red oil sesame oil cooked Sesame seeds

Features: The unique taste is due to the combination of salty, sweet, numbing, spicy, sour, fragrant and umami flavors.

6. White oil flavor: Sichuan salt MSG fresh soup sesame oil

Features: The sesame oil is rich, the original flavor is light, salty and slightly sweet/benefits all seasons. The white oil flavor is light and delicious, and has a strong fragrance, suitable for mixing with fresh flavors. More obvious raw materials. Such as chicken, pork, etc.

7. Mustard flavor: mustard paste, Sichuan salt, MSG, fresh soup, white vinegar

Features: salty, sour, fresh, fragrant, punchy, refreshing Relieve greasiness. Such as boiled shrimp 5 K W# b: e& ?4 s( d) D& g

8. Sesame sauce flavor: sesame paste, MSG, Sichuan salt, white sugar, soy sauce, sesame oil, cooked sesame seeds

Features: salty Fresh and delicious, with a natural aroma, such as sesame sauce and phoenix tail# i) j- I( N) x- Y, [( Z

9. Spicy: Sichuan salt, monosodium glutamate, red soy sauce, ground peppercorns and red oil

Features: spicy and fragrant, thick and not greasy, good for all seasons. Such as spicy chicken nuggets

10. Salt and pepper flavor: Sichuan salt MSG and fine Sichuan peppercorns! b9 W. J2 s) C8 w$Y. c

Features: Salty and fragrant, good for all seasons. Such as salt-and-pepper tail shrimp 1 e& f# T2 V/ ]2 w$g9 c

11. Sweet and sour flavor: white sugar, Sichuan salt and vinegar sesame oil

Features: sweet and sour, delicious, refreshing tasty.

12. Hot and sour flavor: Sichuan salt, vinegar, MSG, red oil'

Features: spicy, salty and sour, delicious and delicious.

13. Fish flavor: Sichuan salt, MSG, sugar, vinegar, ginger, garlic, green onion, pickled pepper powder

Features: bright red color, salty, sweet, sour and hot flavors, ginger, green onion. Rich in umami flavor.

14. Five spices: five-spice Sichuan salt, MSG, soy sauce, rock sugar, onion, ginger, cooking wine, sesame oil, pepper

Features: bright red color, strong salty aroma, slightly sweet.

15. Tangerine peel flavor: dried tangerine peel, dried chili pepper, peppercorns, ginger slices, green onions, Sichuan salt, monosodium glutamate, white sugar, sugar, cooking wine, sesame oil

Features: brownish-red color, strong tangerine peel flavor, spicy and spicy flavor , slightly sweet

16. Salty and umami taste: Sichuan salt MSG soy sauce sesame oil

Features: light and delicious, pleasant salty and fresh, salty and fresh, fresh and delicious.

17. Other flavors.

Pepper flavor: fresh green pepper chicken soup, Sichuan salt, MSG, sesame oil.

: Preparation method: Cook the fresh green peppers in a fire and dice them, add seasonings and serve.

Features: Fragrant and slightly spicy, salty and refreshing.

2. Sansho flavor: wild sansho pepper, ginger, green onion, shiitake mushrooms, coriander root, onion, Sichuan salt, soy sauce, MSG fresh soup

Preparation method: cut the wild sansho pepper finely, crack the ginger, and cut the green onion into long sections. Wash the mushrooms. Wash the coriander roots. Cut onions into cubes. Add a little oil to the wok and stir-fry the above ingredients until fragrant. Add fresh soup and simmer for half an hour. Add soy sauce and MSG. Remove other ingredients. Mix vegetables with juice.

Features: Salty, slightly spicy, spicy and delicious. )

3. Fermented bean curd flavor: bean curd, green peppercorns, red peppercorns, Sichuan salt, monosodium glutamate, sesame oil

Preparation method: beancurd is mixed and dispersed. Add auxiliary ingredients and seasonings to mix and mix.

Features: Salty and refreshing, with outstanding aroma of fermented bean curd.

4. Crisp pepper flavor in pickled sauce: salt, MSG, soaked red peppers

Preparation method: soak red peppers and cut fish eye circles, add salt, MSG, and pickle juice and mix thoroughly. This flavor requires heavy pickling of crushed peppers.

Features: salty, sour, crispy and spicy, red in color and refreshing.

Flavors and preparations of traditional Sichuan hot dishes

1. Fish flavor: pickled red pepper, ginger, garlic, onion, salt...>>

Question 6: The recipe for flavor types of Sichuan cuisine. How many types of seasonings are there for hot dishes and how many types of cold dishes are there? 24 flavor types of Sichuan cuisine

Home-cooked flavor, fish flavor, spicy flavor, strange flavor, peppery flavor, hot and sour flavor Flavor, spicy flavor, red oil flavor, salty flavor, garlic flavor, ginger flavor, sesame sauce flavor, soy sauce flavor, smoke flavor, lychee flavor, five-spice flavor, fragrant residue flavor, sweet and sour flavor, sweet flavor, tangerine peel flavor, Mustard flavor,

Salty and sweet flavor, salt and pepper flavor, tomato sauce flavor.

12 flavors of Sichuan cold dishes

Red oil flavor, garlic flavor, spicy flavor, hot and sour flavor, ginger flavor, peppery flavor, strange flavor, fish flavor, salty flavor , mustard flavor, sesame sauce flavor, sweet and sour flavor.

Question 7: The 24 traditional flavors of cold dishes are hot and sour. Sweet and sour. Spicy. Weird smell. . . . What kind of seasonings are used in these? 40 points You are talking about the taste of Sichuan cold dishes. Other cuisines are not so specific. Sichuan's flavor is fixed, and there are standards for how much refined salt, MSG, etc. should be added. Other cuisines rarely have clearly marked standard flavors. This is one of the reasons why Sichuan cuisine is superior to other cuisines and is popular in the world. Although there are hundreds of people with hundreds of mouths, there is a standard flavor, and it is easier to learn and master it than other cuisines that have no standard and random adjustments based on this basis.

I haven’t had a good experience yet, but I can provide some information for your reference.

What I give you below is my collection of cold vegetable juices and the seasonings used in them:

Standard flavoring suitable for 250 grams of raw materials. (The latter part is from Shanghai)

1 red oil flavor 2 ginger flavor 3 garlic flavor 4 pepper and numbing flavor 5 strange flavor 6 white oil flavor (salty and fresh) 7 mustard flavor 8 sesame sauce flavor 9 spicy Flavor 10 Fish Flavor 11 Sweet and Sour Flavor 12 Hot and Sour Flavor 13 Wine Flavor 14 Bad Flavor 15 Drunken Juice Flavor 16 Sauce Flavor 17 Five-Spice Smoked Fish Braised Flavor 18 Five-Spice Braised Flavor 19 Scallion Oil Flavor 20 Tangerine Peel Flavor 21 Fried Pork Flavor (Barbecued Pork Flavor) 22 Braised shrimp and crab flavor 23 Braised warm crab flavor 24 Plum flavor 25 Salt water flavor 26 Pork skin jelly flavor 27 Crystal sauce flavor 28 Black soy sauce flavor 29 Honey juice flavor 30 Smoked flavor 31 Hanging frost 32 Iced

1 20 grams of red oil flavored red oil, 1 gram of refined salt, 3 grams of banquet soy sauce, 5 grams of white sugar, 2 grams of MSG, 10 grams of sesame oil, 10 grams of chicken broth

2 ginger flavored peeled old ginger 25 grams, rice vinegar 35 grams of refined salt, 3 grams of chicken essence, 15 grams of sesame oil, 10 grams of chicken broth

3. 7 grams of minced garlic flavor, 10 grams of banquet, a little refined salt, 10 grams of red oil, 3 grams of MSG, a little sesame oil, 10 grams of chicken broth

4 pepper and sesame flavored sesame paste (60% peppercorns and 40% green or white scallions, minced into fine paste) 15 grams, the banquet sauce requires 10 grams of oil, a little salt, a little MSG, a little sesame oil 5 grams , 8 grams of chicken broth.

5. A little MSG salt, 10g banquet soy sauce, 5g MSG, 15g sesame paste, 5g sugar, 5g rice vinegar, 7g sesame oil, 7g red oil, 2g minced Sichuan peppercorns, cooked sesame seeds Appropriate amount, 10 grams of chicken soup

6 20 grams of white oil-flavored sesame oil, 3 grams of refined salt, 5 grams of chicken soup.

7 Mustard, 2.5 grams of MSG salt, a little soy sauce, 20 grams of mustard sauce, 5 grams of sesame oil , a little MSG, a little vinegar, 10 grams of chicken broth

8 sesame paste, 3 grams of MSG salt, 20 grams of sesame paste, 2 grams of MSG, 5 grams of sesame oil, a little sugar, 5 grams of chicken broth

9 spicy MSG salt 3 grams, 15 grams of soy sauce, 20 grams of red oil, 5 grams of ground Sichuan peppercorns, 3 grams of sugar, a little MSG, 7 grams of sesame oil, 10 grams of chicken broth

10 grams of red pepper soaked in fish flavor, 10 grams of red oil , 3 grams of refined salt, 10 grams of soy sauce, 8 grams of sugar, 8 grams of rice vinegar, 6 grams each of minced ginger, chopped green onion, and minced garlic, a little MSG, 5 grams of sesame oil, 8 grams of chicken broth

11 Sweet and Sour MSG Salt 5 grams, 5 grams of soy sauce, 50 grams of sugar, 10 grams of sesame oil, 50 to 55 grams of vinegar, 7 grams of chicken broth

12. 4 grams of hot and sour MSG salt, 10 grams of soy sauce, 25 grams of chili oil, 50 grams of vinegar , 5 grams of sesame oil, 8 grams of chicken broth

13. 8 grams of wine-flavored onion and ginger juice, 5 grams of Fenjiu or high-quality liquor, 2 grams of pepper powder, 1.5 grams of five-spice powder, 2 grams of sand ginger powder, 3 grams of sesame oil , 3.5 grams of fine salt, 4 grams of chicken essence, 5 grams of sugar, appropriate amount of chicken broth

14. 100 grams of rice wine with glutinous rice wine, 150 grams of glutinous rice wine, 5 grams of cinnamon, 4 grams of fennel, 10 peppercorns, 15 green onions grams, 8 grams of ginger slices, 20 grams of refined salt, 6 grams of sugar, 1400 grams of chicken broth, 6 grams of MSG

15 grams of drunken juice (suitable for 2500 grams of raw materials): 100 grams of fine liquor, rose wine or 150g osmanthus wine, 20g refined salt, 10g straw mushroom soy sauce, 15g pepper, 100g green onion, 80g ginger slices, 75g rock sugar shavings, 2500g water, 25g chicken essence, 5 bay leaves, white pepper 15 grams

Take drunken crabs as an example:

1. Use 2500 grams of hairy crabs (i.e. juvenile river crabs, 75~110 grams/piece), wash them one by one, drain them, and put them in A heavy object is placed in the jar so that it cannot move under pressure. In this way, the crab will not be tired, and the crab roe and crab meat will be firm.

2. Boil salt, soy sauce, water, Sichuan peppercorns, ginger, green onion, rock sugar crumbs and bay leaves together. After boiling, cook for five or six minutes to let the fragrance come out, then remove from the heat and cool. Then pour the white wine and rose wine into the live hairy crabs, then sprinkle in chicken essence and white pepper, and pour into the cool drunken juice-flavored brine to submerge the raw materials. It can be eaten after 3 days (the best eating time is 5~ 7 days). If the brewing time is too long, the crab roe will be sandy, the crab meat will be salty, and the texture will be... >>

Question 8: There are now on the market those with *** flavor that can be used in cold dishes What's the name? Are you talking about the flavor of Sichuan's cold dishes? Other cuisines are not so specific. Sichuan's flavor is fixed, and there are standards for how much refined salt, MSG, etc. should be added. Other cuisines rarely have clearly marked standard flavors. This is one of the reasons why Sichuan cuisine is superior to other cuisines and is popular in the world. Although there are hundreds of people with hundreds of mouths, there is still a standard flavor, and it is easier to learn and master it than other cuisines that have no standard and random adjustments based on this basis. I haven't had a good experience yet, but I can provide some information for your reference. What I give you below is my collection of cold dish sauces and the seasonings used in them: a standard flavoring suitable for 250 grams of raw materials. (The latter part is from Shanghai) 1 Red oil flavor 2 Ginger juice flavor 3 Garlic flavor 4 Pepper and sesame flavor 5 Weird flavor 6 White oil flavor (salty and fresh) 7 Mustard flavor 8 Sesame sauce flavor 9 Spicy flavor 10 Fish flavor 11 Sweet and sour flavor Flavor 12 Hot and sour flavor 13 Wine flavor 14 Bad flavor 15 Drunken juice flavor 16 Sauce flavor 17 Five-spice smoked fish braised flavor 18 Five-spice braised flavor 19 Scallion oil flavor 20 Tangerine peel flavor 21 Fried barbecue flavor (BBQ pork flavor) 22 Soy shrimp and crab flavor 23 Soy warm Crab flavor 24 Plum flavor 25 Salt water flavor 26 Pork skin jelly flavor 27 Crystal sauce flavor 28 Black soy sauce flavor 29 Honey flavor 30 Smoky flavor 31 Hanging frost 32 Chilled 1 Red oil flavor 20 grams of red oil, 1 gram of refined salt, banquet soy sauce 3 grams, 5 grams of sugar, 2 grams of MSG, 10 grams of sesame oil, 10 grams of chicken stock, 2 25 grams of ginger flavored peeled old ginger, 35 grams of rice vinegar, refined salt, 3 grams of chicken essence, 15 grams of sesame oil, 10 grams of chicken stock, 7 grams of garlic flavor. , 10 grams of banquet, a little refined salt, 10 grams of red oil, 3 grams of MSG, a little sesame oil, 10 grams of chicken broth, 4 pepper and sesame paste, pepper and sesame paste (60% of Sichuan peppercorns and 40% of green onions or white onions, minced into fine paste) 15 Grams, the banquet sauce requires 10 grams of oil, a little MSG, a little sesame oil, 5 grams, and 8 grams of chicken broth.

5. A little MSG salt, 10 grams of banquet soy sauce, 5 grams of MSG, 15 grams of sesame paste, 5 grams of white sugar, 5 grams of rice vinegar, 7 grams of sesame oil, 7 grams of red oil, 2 grams of ground Sichuan peppercorns, appropriate amount of cooked sesame seeds, 10 grams of chicken broth 6 white 20 grams of oily sesame oil, 3 grams of MSG, 5 grams of refined salt, appropriate amount of chicken stock, 7 mustard, 2.5 grams of MSG salt, a little soy sauce, 20 grams of mustard sauce, 5 grams of sesame oil, a little MSG, a little vinegar, 10 grams of chicken stock, 8 sesame paste, MSG salt, 3 grams of sesame paste, 20 grams of MSG 2 5 grams of sesame oil, a little sugar, 5 grams of chicken soup, 9 grams of spicy MSG, 3 grams of salt, 15 grams of soy sauce, 20 grams of red oil, 5 grams of ground Sichuan peppercorns, 3 grams of sugar, a little MSG, 7 grams of sesame oil, 10 grams of chicken soup, 10 fish flavor soaked in red 10 grams of chili pepper, 10 grams of red oil, 3 grams of refined salt, 10 grams of soy sauce, 8 grams of white sugar, 8 grams of rice vinegar, 6 grams each of minced ginger, chopped green onion, minced garlic, a little MSG, 5 grams of sesame oil, 8 grams of chicken broth 11 sweet and sour MSG salt 5 grams, soy sauce 5 grams, sugar 50 grams, sesame oil 10 grams, vinegar 50~55 grams, chicken broth 7 grams 12 hot and sour MSG salt 4 grams, soy sauce 10 grams, chili oil 25 grams, vinegar 50 grams, sesame oil 5 grams, chicken broth 8g 13 wine-flavored onion and ginger juice, 5g Fenjiu or high-quality liquor, 2g pepper powder, 1.5g allspice powder, 2g sand ginger powder, 3g sesame oil, 3.5g fine salt, 4g chicken essence, 5g white sugar , appropriate amount of chicken soup 14 grams of rice wine, 150 grams of rice wine, 5 grams of cinnamon, 4 grams of fennel, 10 peppercorns, 15 grams of green onions, 8 grams of ginger slices, 20 grams of refined salt, 6 grams of sugar, 1400 grams of chicken broth, MSG 6g 15g drunken juice flavor (suitable for 2500g raw materials): 100g fine liquor, 150g rose wine or osmanthus wine, 20g refined salt, 10g straw mushroom soy sauce, 15g pepper, 100g green onion, 80g ginger slices grams, 75 grams of rock sugar crumbs, 2500 grams of water, 25 grams of chicken essence, 5 bay leaves, 15 grams of white pepper. Take drunken crab as an example: 1. Use 2500 grams of hairy crab (i.e., juvenile river crab, 75~110 grams/piece), one by one Just wash it, drain it, put it in a jar and put a heavy object on it so that it cannot move under pressure. In this way, the crab will not be tired, and the crab roe and crab meat will be firm. 2. Boil soy salt, soy sauce, water, pepper, ginger, green onions, rock sugar crumbs and bay leaves together. After boiling, cook for five or six minutes to let the fragrance come out, then remove from the heat and cool. Then pour the white wine and rose wine into the live hairy crabs, then sprinkle in chicken essence and white pepper, and pour into the cool drunken juice-flavored brine to submerge the raw materials. It can be eaten after 3 days (the best eating time is 5~ 7 days). If the cooking time is too long, the crab roe will become sandy, the crab meat will be salty, and the texture will become rough and hard. The color is light red and the aroma of wine is fragrant. The fishy smell of the raw materials disappears and the umami flavor is prominent. The meat is smooth and tender, has a cool taste and a unique flavor. Zuihuo aquatic products must be refrigerated, and when eaten in summer and autumn, the temperature is also pleasant. 16 Sauce flavor (suitable for 1500 grams of raw materials): 1 Pickling material: 150 grams of refined salt (suitable for 1500 grams of clean meat, such as hoof, chicken, duck, etc.) >>

Question 9: What are the flavors of cold dishes? Red oil flavor

Ginger juice flavor

Garlic flavor

Pepper flavor

Weird Flavor

White oil flavor

Mustard flavor

Sesame sauce flavor

Spicy flavor

Fish flavor

Sweet and sour flavor

Hot and sour flavor

These 12 flavors are the basic flavors of cold dishes

Question 10: Cold dishes sold in supermarkets How to make it, what are the ingredients for cold dishes

Hot and sour sauce:

Hot and sour sauce is more commonly used in the preparation of cold dishes with vegetables, chicken, and some fish, such as Crispy pickled cabbage, shredded chicken, spicy and sour fish fillets, etc. Specific methods: Mix white vinegar, salt, MSG, a little sugar (for freshness), sesame oil, and chili oil until the seasoning is completely melted and mixed.

Salted fresh juice:

Salted fresh juice is often used in the preparation of meat, seafood, and vegetable cold dishes, such as salted chicken tenders, salted shrimps, and peanuts. , Big Harvest (no spicy), etc. Specific methods: Dissolve salt, sugar, and MSG with warm water, and add a little sesame oil or chili oil.

Sweet and sour sauce:

Sugar. Vinegar sauce is often used in the preparation of vegetable cold dishes, such as sweet and sour melon strips. The specific method is to dissolve the salt and sugar directly with white vinegar or rice vinegar and stir it with the ingredients.

Ginger juice is mostly used in cold dishes of seafood and poultry, such as ginger crab sticks, ginger chicken steak, etc. Specific method: break the ginger and chop it. Squeeze out the ginger juice and mix it with salt, monosodium glutamate and sesame oil.

Garlic juice:

Garlic juice is often used in vegetables and some meat cold dishes. Mix together, such as garlic cowpeas, garlic white meat, etc. Specific methods: Use a garlic pounder to pound the garlic into garlic paste, and mix well with salt, sugar, MSG, and sesame oil.

Sweet and spicy sauce: < /p>

Sweet and spicy sauce is mostly mixed with vegetable products, such as sweet and spicy radish. The specific method is: boil sugar, salt, and vinegar (white vinegar and rice vinegar can be used) over fire, mix with the ingredients, and then pour. Add chili oil.

What seasonings should be used in home-cooked salads

Salt: It can provide the appropriate saltiness of the dishes, increase the flavor, dehydrate the vegetables, and exert a moderate preservative effect.

Sugar: It can bring out the natural sweetness in vegetables and make the dishes more delicious. It can also be used to pickle kimchi to speed up fermentation.

Onions, ginger, and garlic: have a spicy taste and can remove the astringent or fishy smell of the ingredients and reduce the special sour taste of kimchi after fermentation.

Red spicy: It has the same effect as onions, ginger, and garlic, but its more unique and unique spiciness is a major contributor to making many cold dishes appetizing.

How to make cold vegetable seasoning oil

Scallion oil

When cooking at home, there are always leftover scallion roots, scallion skins and scallion leaves. It turns out that what you threw into the trash can is actually the treasure of the chefs. Wash them, remember to dry them, put them into the pot with the cooking oil, soak them for a while, then turn on the minimum heat and let them cook slowly, turn off the heat before the oil boils, and let them cool. Remove the scallions, and what’s left is the fragrant scallion oil!

Chili oil (red oil)

The method of refining chili oil is the same as scallion oil, but if you always make a paste of dried chili peppers, there is actually a simpler way. You - cut the dry red pepper into sections (to help the spiciness come out) and put it into a small bowl. Heat the oil and immediately pour it into the pepper to force out the spiciness. Add some garlic when making chili oil, and you will get a more flavorful red oil.

Zanthoxylum bungeanum oil

There are many ways to make Zanthoxylum bungeanum oil. The simplest method at home is to heat the pot, add the Zanthoxylum bungeanum peppercorns, stir-fry until the aroma comes out, then pour in the oil and let it appear on the surface of the oil. Turn off the heat before the smoke begins, and continue to heat with the remaining heat of the oil. This way, the fried peppercorn oil will not only be fragrant, but the peppercorns will not burn easily. There are two types of Sichuan peppercorns: red and green. The fried Sichuan peppercorns with red ones will taste more fragrant, while the green ones will be more numb. There is another way to stir-fry the Sichuan peppercorns, grind them into powder, and then boil them in water. The decomposed Sichuan peppercorn oil is a very high-quality Sichuan peppercorn oil.