Because most cold dishes are cooked at low temperature, there is less nutrient loss and the natural taste of food can be eaten. Cold salad is also a common dish in our daily life. However, there are many tricks for cooking cold dishes. If you don't grasp it well, it's really not delicious.
In life, most of us will add all kinds of seasonings when preparing cold dishes, but the taste is always unsatisfactory. In fact, the essence of cold dishes is not the amount of spices, but the proportion of spices.
Today, Bian Xiao will share with you three representative methods of making cold dish sauce, as well as some cold dish processing tips. After learning, you can become a master of cold dishes, and you can cook any cold dishes.
1, sesame paste. Dilute sesame paste with sesame oil, add salt, monosodium glutamate, sesame oil and mashed garlic and mix well. This sauce can be mixed with meat and vegetables. Common ones are: cowpea with sesame sauce, cucumber with sesame sauce, etc.
2. Salty juice. Take a bowl, add 1 tbsp soy sauce, 1 tbsp sesame oil and 1 tbsp pepper oil, then add 1 tbsp sugar, 2 tbsp salt and 2 tbsp vinegar and mix well. This kind of sauce is mostly used for cold vegetarian dishes.
3. Hot and sour juice. 1 tbsp salt, 1 tbsp sesame oil, 1 tbsp pepper oil, 2 tbsp Chili oil, 3 tbsp sugar and 3 tbsp white vinegar. Note: You must put more sugar in the chutney.
4, onion oil juice. Put chopped green onion and salt into a bowl, stir well, pour hot oil on onion, then add star anise, tsaoko, fennel, onion, monosodium glutamate and sesame oil. Suitable for mixed vegetables and meat, such as chicken with scallion oil and lettuce with scallion oil.
5, spicy juice. 1 tbsp salt, half a tbsp sugar, 2 tbsp vinegar, 2 tbsp Chili oil, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp pepper oil. Generally, cold meat dishes are made with hot sauce.
6. Sweet and sour juice. Boil a little ginger and pepper in water for a while, then take it out, add sugar and cook until it dissolves, then take it out of the pot, cool it, add vinegar, a little salt and sesame oil and mix well. Sweet and sour juice is generally used to mix vegetables, such as sweet and sour lotus root slices, sweet and sour radish and so on.
7. Garlic juice. Beat garlic into mashed garlic, add salt, monosodium glutamate, sesame oil and fresh soup and mix well. This sauce is suitable for both vegetarian and vegetarian dishes, such as garlic seafood and garlic beans.
8. soy sauce. It is made of soy sauce, sesame oil, chicken essence and fresh soup. The juice is red, black and salty, and is used for mixing or dipping meat ingredients, such as sauce chicken and sauce meat.
9. Shrimp oil juice. The raw material is shrimp seeds. The method is to fry shrimps in sesame oil, then add salt, monosodium glutamate, sesame oil, Shaoxing wine, fresh soup and other seasonings to boil. The finished product is white, salty and delicious. Suitable for vegetarian dishes, such as winter bamboo shoots with shrimp oil and sliced chicken with shrimp oil.
10, crab oil juice. The ingredients are cooked crab roe, salt, monosodium glutamate, Jiang Mo, Shaoxing wine and fresh soup. The method of making crab roe is similar to that of shrimp oil juice. Stir-fried crab roe with plants, then cooked with seasoning, orange and salty. It is often used to mix meat dishes, such as crab fillet and crab duck breast.
The following are some secrets of cold salad processing, which are good methods summarized by chefs for many years. I hope they will help you:
1, sweet and sour cold salad can't put monosodium glutamate chicken powder, because sweet and sour chicken essence will produce disodium glutamate, which will produce sour taste, so in addition to sweet and sour, add some salt. Like old vinegar peanuts or something.
2, pot-stewed sauce meat can not be 10 mature. Sauce brine is mostly animal ingredients such as elbow, beef tendon and pig's head meat. If it's well-done, you can't eat it after soaking for a few hours. It's basically rotten. So this cold dish is OK when it is 70% or 80% ripe, and then it is just right to soak it for one night.
Don't season cold vegetables too early. Because adding sauce in advance will change the color of the dish and affect the appearance. Generally speaking, it is best to season before guests arrive and serve. You can blanch vegetables, cool them, drain them, and then prepare the sauce and pour it in. In this way, cold dishes are fashionable and soup-free, and the color of vegetables can be better maintained with minimal loss of nutrients.
4. Visceral cold dishes (such as pork belly, pork intestines, pork liver and other boiled cold dishes) are best served with garlic or Chili oil, and then with coriander or Chili, which tastes great. Personally, Bian Xiao prefers to season with garlic. Garlic dishes are made by cutting garlic into powder or mashing garlic, then adding soy sauce, vinegar, sesame oil and salt and stirring evenly.
If you want to add monosodium glutamate and chicken essence to the cold salad, you'd better melt it first. Generally, before cold salad, monosodium glutamate or chicken powder is melted with a small amount of warm water, and then made into high juice with seasonings such as salt. Pour it on the cold dish before eating. For example, cold shredded potatoes and bracken mixed with sesame oil are all done in this way.
6, sweet cold salad, if you want to reduce calories or make the food sweeter, not add more sugar, but add a little salt. This is what people say, "If you want to add some salt to your sweetness". You can also pour a little lemon juice, so it is sweet and sour, and there is fruit fragrance, such as sweet and sour radish, sweet and sour lotus root and so on.
7. When using green vegetables to make cold dishes, you can't add vinegar. This is because most green vegetables contain magnesium ions. When they meet hydrogen ions in acetic acid, they become pheophytin, which makes people lose their appetite, thus greatly affecting the taste and appearance of finished dishes.
8. If you cook spicy and cold dishes, you'd better add some chopped nuts. Spicy is a superimposed compound taste. Adding some chopped nuts to this cold dish will give you a richer feeling and taste. For example, add some coriander or Flammulina velutipes to the spicy belly silk, pour the prepared spicy Chili oil on it, mix well and serve. Finally, sprinkle a spoonful of roasted flowers or cooked sesame seeds, which are soft and crisp, spicy and spicy, and can make people beautiful!
9, seafood cold dishes should not add monosodium glutamate and chicken powder. Seafood is very delicious as a cold dish, which is common in both Chinese food and western food, such as cold-mixed stinging skin, orange mixed with pepper and so on. Originally natural and delicious, it was ruined by a spoonful of monosodium glutamate or chicken essence.
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