Master Huo
Six common cold salad practices:
Catering training
1, cucumber mixed with shrimp slices
Ingredients: two pairs of shrimps, one cucumber, one green garlic seedling, two green leaves, three soy sauces, five yuan, one dollar for sesame oil, one dollar for old vinegar, two dollars for pickled fungus.
Method: Peel prawns, cook them in boiling water pot, take them out and let them cool; Wash cucumber and cut it into semi-circular pieces with a straight knife; Pick and clean the green garlic sprouts and leaves, cut them into sections with a straight knife, and put them all on the case for later use. At this time, push the shrimp into pieces. Then put it on a plate to taste. The order of setting the plate is: first lay the green leaves at the bottom, then set the shrimp slices in a pattern (optional), put cucumber slices and green garlic seedlings on the top, sprinkle with water-borne fungus, and pour with soy sauce, sesame oil and mature vinegar.
Features: bright and beautiful, fragrant and delicious.
2, sesame sauce mixed with beans
Ingredients: fresh beans, five ounces of sesame paste, two ounces of refined salt, five dollars of monosodium glutamate, ten grains of pepper oil and five dollars of Jiang Mo San Qian.
Methods: The beans were cramped, broken, washed, boiled in boiling water pot, then soaked in cold water, fished out and put in a stirring plate. Stir sesame paste with cold boiled water, heat pepper oil, add refined salt, monosodium glutamate and Jiang Mo, pour on beans, and mix well to serve.
Features: green color and delicious taste.
3. shredded pork with vermicelli
Ingredients: Pork (fine), three or two mung bean vermicelli, two pieces of cooking oil, five-coin soy sauce, San Qian sesame oil, five-coin vinegar, two-coin mustard, five-cent salt water, one-coin sesame sauce, five-coin monosodium glutamate and ten tablets.
Method: Wash the pork first, slice it and cut it into filaments; Soak the vermicelli until soft, cut it into shreds with a straight knife, cook it in a boiling water pot, take it out and put it in cold water, drain it, put it in a plate and stir it with chopsticks. Then put the wok on a high fire, pour in the oil and heat it, then stir-fry the shredded pork in the wok, add a dollar of soy sauce and add vermicelli until the meat color changes. Pour vinegar, sesame oil, mustard, salt water and monosodium glutamate into the juice, preferably sesame paste.
Features: Delicious and refreshing, accompanied by fine wine and delicacies.
4. Spicy vermicelli
Ingredients: vermicelli six, two, sugar, five, soy sauce, one, two, Chili oil, five dollars, vinegar, San Qian pepper powder, one dollar, monosodium glutamate, one part method: first soften vermicelli with boiling water, cut it into two-inch long pieces and put it on a plate. Add soy sauce, vinegar, sugar, monosodium glutamate and cold water into a bowl to make a marinade, pour it on the vermicelli, sprinkle with pepper powder, and pour in Chili oil and mix well.
Features: This dish is Sichuan style, spicy and delicious, and it is the best accompaniment to wine.
Step 5 stir the vermicelli
Ingredients: fine flour, five ounces of water, three pounds of cucumber, two ounces of sesame paste, five dollars of mustard, five dollars of San Qian Chili oil, two dollars of sesame oil and eight ounces of blended oil.
Method: Mix flour noodles with clear water to make a thick juice, cook them on fire to make a paste, spread them on a wooden board after boiling, air-cool, roll them up, cut them into wide strips, sprinkle with shredded cucumber, add sesame sauce, mustard and Chili oil, pour the soup and drop sesame oil.
Features: cool and delicious, good in midsummer.
Step 6 mix celery
Ingredients: fresh celery, two Jin of refined salt, five yuan of sesame oil, five minutes of special vinegar, San Qian soy sauce and San Qian.
Method: Pick celery leaves, cut off hair roots and wash them. Cut into five long sections, blanch in boiling water pot, sprinkle with salt and mix well. When eating, pour soy sauce, special vinegar, sesame oil or pepper oil to make it taste longer. Don't put vinegar too early, or the food will turn yellow.
Features: green, fresh and nutritious.
The benefits of eating cold salad
1, avoid making cold salad vegetables are not fresh.
If the cold salad is made of stale vegetables and the cleaning and disinfection are not strict, eating this cold salad will lead to gastrointestinal diseases. Therefore, the vegetables used for cold salad must be fresh and washed clean when cooking. It's best to scald it with boiling water or rinse it with detergent. In this way, bacteria and parasite eggs attached to vegetables are greatly reduced.
2. Avoid putting monosodium glutamate or chicken essence in cold salad.
According to nutrition experts, monosodium glutamate is a seasoning for refreshing, but if it can't reach the temperature, it will not only not refresh, but will affect the taste of dishes. Some data show that monosodium glutamate can give full play to its refreshing effect at 80 degrees Celsius, 100 degrees Celsius. However, the temperature of cold dishes is low, and monosodium glutamate cannot be fully dissolved. Not only can the umami taste of dishes not come out, but monosodium glutamate particles will also adhere to the surface of cold dishes, affecting the taste. The same is true of chicken essence, whose main ingredient is monosodium glutamate. However, if some people are really used to adding monosodium glutamate to cold dishes, they may wish to dissolve monosodium glutamate and chicken essence in warm water before adding it.
Also note that vinegar and monosodium glutamate cannot be added at the same time. It was found that monosodium glutamate had poor solubility in acidic environment. Secondly, putting some ginger and garlic in moderation can play a bactericidal role.
3. Avoid making unwashed cold salad.
Some vegetables, such as cucumbers, tomatoes, mung bean sprouts and lettuce, are easily polluted by pesticides, parasites and bacteria during their growth, which are invisible to human eyes. It is unsanitary to wash melons and fruits or just wipe them with a clean rag, which may cause intestinal tract after being made into cold salad. The best cleaning method is to rinse with running water. Wash carefully before mixing. It can be washed with cold water first, and then scalded with boiling water, which can kill the residual bacteria and parasite eggs that are not cleaned. If possible, peel it and then process it into a cold salad, which is more hygienic.
4. Avoid keeping cold salad in the refrigerator for a long time.
In summer, people often like to put the cold salad in the refrigerator and then take it out to eat, or even put it in the refrigerator for a long time and then eat it slowly. In fact, this is extremely unhealthy. There is a kind of bacteria that can reproduce at the temperature of refrigerator, which can cause diseases very similar to intestinal diseases caused by salmonella, accompanied by pain like appendicitis and arthritis.
5. Avoid making cold salad utensils for direct use.
Knives, chopping boards, bowls, plates, rags, etc. For cold salad, it must be cleaned before use. It is best to soak in boiling water first, and the tableware should be boiled in boiling water for about 5 minutes. In short, it must be fully disinfected before use. It can also be cleaned with a special cleaning agent.
Cold salad has a profound history and culture, which can be traced back to the Zhou Dynasty and the pre-Qin period. Every cold dish not only eats the food itself, but the seasoning is the soul. Sugar, sesame oil, vinegar, salt, Chili oil and other more or less seasonings make each cold dish have a different taste. Before eating, all kinds of ingredients and sauces are mixed together and stirred evenly, and the sour, spicy, sweet, hemp and fragrant smells are distributed in the mouth to wake up the stomach.
Cold salad is made of fresh vegetables and fruits mixed with seasoning, which has the functions of cooling, promoting fluid production, quenching thirst and opening spleen and stomach, and is deeply loved by the public. Cold salad is simple to make and has various varieties. They are summer recipes on the dining table, and also summer dinner dishes. Every cold dish and seasoning is the soul. Sugar, sesame oil, vinegar, salt, Chili oil and so on are more or less seasoned, so that each cold dish has a different taste. Every Chinese restaurant, big and small restaurants are indispensable!
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