Cold salad can be divided into raw food and cooked food according to raw materials. Raw mixing is made of fresh fruits and vegetables by knife cutting and seasoning, while cooked mixing is made by cooking the raw materials first, knife cutting and seasoning. No matter which method is used, you must master the following operating essentials:
To sterilize strictly
When fresh vegetables and fruits are mixed raw, they should be washed with clear water first, and then blanched with boiling water quickly to prevent bacteria and pesticide residues; Raw materials such as cooked fruits and vegetables must also be washed repeatedly with clear water, scalded or boiled with boiling water, or fried in an oil pan.
Proficient in knife skills
The correct use of knife method has a great relationship with the beautiful shape and good taste of cold salad. Generally, cold salad can be divided into direct cutting, push cutting, pull cutting, straw cutter sawing and roll cutting.
Straight cutting requires the cutter to be vertical downward, the raw material should be held firmly in the left hand, and the cutter should be held in the right hand to cut evenly. This knife method is suitable for cutting fragile root vegetables or fresh fruits such as radish, cabbage, yam and apple, and it is one of the most commonly used knife methods for cold salad:
1. Push cutting, suitable for raw materials with loose texture. Require the cutter to be vertically downward, and push the cutter forward from the back, with the center of gravity at the back end of the cutter;
2. Pull cutting is suitable for raw materials with strong toughness. When cutting, the knife is perpendicular to the raw material, and it is pulled from front to back, focusing on the front end of the knife;
3. Sawing is suitable for rough and tough raw materials. If you don't stop cutting by pushing and pulling the knife, you can cut back and forth like a saw.
4. Cutting, suitable for cutting cartilaginous and slippery raw materials, focusing on the front and rear ends of the knife, holding the handle with one hand and pressing the back of the knife with the other hand, alternately exerting force with both hands to cut off the raw materials;
5. Rolling cutter cutting is a knife method that makes raw materials take a certain shape. Every time you cut one or two knives, the raw materials roll once. With this knife method, various shapes such as comb back block, water chestnut block and scissors block can be cut. Before mixing vegetables, according to the hardness of raw materials, the knife method should be used correctly to get the ideal effect.
Learn to season.
Seasoning is the key to cold salad, and it is also the main procedure to form delicious dishes. According to the raw materials of vegetables and the requirements of consumers for salty, sweet, sour, spicy, bitter, fragrant and fresh, we should correctly choose seasonings and use seasonings properly and timely according to the characteristics of various seasonings, otherwise we will not meet the ideal requirements. Common condiments for cold salad are: salt, soy sauce, vinegar, sesame oil, sesame paste, mustard, onion, ginger, garlic, pepper, sugar, spiced powder and so on.
Pay special attention to three points when seasoning cold salad: First, the seasoning of vinegar cold salad, because of the role of acid, is put into the community too early to make fresh vegetables yellow, so it is best to adjust it before serving; Second, when ginger is used as the main seasoning, it must be cut into powder or fine powder for seasoning; Third, it is best to add monosodium glutamate when the food is hot, and add it when the food is cold, which may not bring umami flavor.
Selected cold recipe
Beef salad
Raw material: beef1000g.
Accessories: onion, soy sauce, sweet noodle sauce, sesame oil and ginger slices.
Methods: 1. Wash the beef, cut it into four pieces, boil it in a water pot, skim off the floating foam, add the onion (knotted) and ginger slices, simmer for about two hours, and take it out when the chopsticks can pierce through. 2. Slice the meat and put it on a plate, drizzle with sesame oil, and serve with soy sauce, sweet noodle sauce and onion.
Features: Beef is crispy and mellow after simmering with low fire; Dip it in some seasoning to make it special.
Mustard belly silk
Ingredients: 250g cooked pork tripe and 2 vermicelli.
Accessories: 2 cloves of garlic, a little salt, monosodium glutamate, mustard powder, vinegar and sesame oil.
Methods: 1. Cut the cooked pork belly into thick shreds. Cut the vermicelli into two thick shreds, blanch it in a boiling pot, scoop it up, supercool it with cold water, drain the water, add sesame oil and mix well. Peel garlic and chop it into garlic paste. 2. Take a bowl, add mustard powder, warm water, refined salt, monosodium glutamate, vinegar and sesame oil, make it into a paste, cover it, put it in the shade and let it cool. 3. Spread the vermicelli into the bottom of the dish, then spread the shredded belly on the vermicelli and pour the mustard sauce.
Features: This dish is crisp and refreshing, stimulating appetite.
Sliced cucumber and shrimp
Ingredients: 2 pairs of shrimps, 2 cucumbers with green garlic seedlings 1, and 3 vegetables.
Accessories: a little soy sauce, sesame oil, vinegar, soaked fungus.
Methods: 1. Peel prawns, cook them in a boiling pot, take them out and let them cool; Wash cucumber and cut it into semi-circular pieces with a straight knife; Clean green garlic sprouts and garlic leaves, cut them into sections with a straight knife, blanch them in a boiling water pot, and take them out for later use; Cook the soaked auricularia auricula. 2. Push the cold shrimp into pieces, plate them and season them. The order of setting the plate is: first lay the green leaves at the bottom, put shrimp slices in the middle, put cucumber slices and green garlic seedlings on the side, sprinkle with fungus, and pour with soy sauce, sesame oil and vinegar.
Features: bright and beautiful, fragrant and delicious.
Stir-fried shredded leek
Ingredients: 250g leek, 2 Liang fragrant dried.
Accessories: salt, sugar, monosodium glutamate and sesame oil.
Methods: 1. Wash leek, blanch it slightly in a boiling pot, quickly turn it over, blanch it for about three seconds, take it out with a bamboo basket, drain it hard, then cut it into one-inch long pieces, put it on a plate, and mix in refined salt and monosodium glutamate while it is hot. 2. Cut the dried stalks into shreds, sprinkle them on the shallots, and pour in sesame oil and mix well.
Features: The leek is quickly scalded by boiling water, and its texture is slightly crisp and fragrant; Dry and elastic, refreshing taste.
Sweet and sour shredded radish
Ingredients: 500 grams of radish.
Accessories: onion, sugar, vinegar, refined salt, sesame oil and monosodium glutamate.
Methods: 1. Peel and root radish, wash it, cut it into two sections, cut it into slices with a straight knife, then cut it into filaments, and marinate it in a dish with a little salt for later use; Onions are also cut into filaments. 2. Rinse the pickled radish with cold boiled water, remove the water and pour it into the mixing basin with the onion. 3. Add sugar, vinegar, salt, sesame oil and monosodium glutamate to serve.
Features: sweet and sour with spicy, economical and practical.
Fried noodles with kelp
Ingredients: seaweed 3 Liang, vegetables 2 Liang, instant noodles 2 Liang.
Accessories: vinegar, soy sauce, monosodium glutamate, refined salt, chopped green onion, Jiang Mo, sesame oil and 3 cloves of garlic paste.
Methods: 1. Wash kelp, cut it into filaments with a straight knife, blanch it with boiling water and take it out; Cook the soaked vermicelli; Wash the cabbage leaves, blanch them with boiling water, remove them and cut them into filaments with a straight knife. 2. Put three kinds of vegetables into a pot, then add soy sauce, vinegar, refined salt, monosodium glutamate, Jiang Mo, chopped green onion, garlic paste and sesame oil in turn, stir well, and serve.
Features: Silk is long and fragrant, and its color is plain and clean.
Eggplant mixed with garlic
Ingredients: 500g tender eggplant.
Accessories: refined salt 5 yuan, 5 cloves of garlic, vinegar, sesame oil, soy sauce and monosodium glutamate.
Methods: 1. Peel the tender eggplant, wash it, cut it into two-thirds thick slices, steam it in a steamer, take it out to cool, drain it a little, and pour it into a basin. 2. Mix salt, mashed garlic, soy sauce, vinegar, sesame oil and monosodium glutamate, pour them on tomato sauce and mix well. Dishes, if you add sesame sauce, will taste more beautiful.
Features: Garlic is soft and glutinous, which is the most suitable for eating.
Sliced tomatoes with sugar
Ingredients: 500 grams of fresh tomatoes.
Accessories: 2 liang of soft sugar.
Methods: 1. Wash the ripe fresh tomatoes and remove the pedicels. 2. Blanch in a boiling pot, peel off the skin, cut the hob into the back of the comb, then put it evenly on the plate and sprinkle with sugar. You can also blanch the washed tomatoes with boiling water first, remove the pedicle and don't peel the skin. Cross-cut three times from the pedicle (don't cut through), lotus petal-shaped, symmetrically placed in a plate, and sprinkled with sugar.
Features: sweet and sour, light and delicious.
White fruit salad
Ingredients: 1 box of white jade tofu, apples and watermelons.
Accessories: half a cup of milk, a little sugar, refined salt and monosodium glutamate.
Methods: 1, cut all kinds of raw materials into small pieces. 2. Pour the milk evenly on the fruit bowl, add some sugar, salt and monosodium glutamate, stir well, and serve after cooling.
Features: smooth, tender and refreshing after ice cooling, with excellent taste.
Tropical fruit style
Ingredients: mango 1, banana 1, 2 lemons, 50g of salad dressing.
Accessories: a little sugar
Methods: 1. Peel all the fruits, remove the core from the mango, cut the pulp into cubes, put it in a plate, add some sugar and stir well. 2. Mix lemon juice with salad dressing and pour it on the fruit.
Features: Bananas and mangoes are both fruits with strong fragrance. Adding lemon juice can make salad taste sweet and sour.
Tofu with sesame sauce
Material: tofu 1 kg
Accessories: 1 sesame paste, a little soy sauce, refined salt, monosodium glutamate, Jiang Mo and chopped green onion, 2 cloves of garlic.
Methods: 1. Dice tofu with a straight knife, pour it with boiling water once or twice, and drain. 2. Stir sesame paste with cold boiled water, and mix it with tofu with soy sauce, salt, monosodium glutamate, Jiang Mo, mashed garlic and chopped green onion.
Features: fragrant and delicious, simple to make.
Conch with ginger sauce
Ingredients: 4 conchs, cucumber 1, water-borne fungus 3 yuan.
Accessories: ginger, soy sauce, vinegar, sesame oil, monosodium glutamate and yellow wine.
Methods: 1. Wash conch, push it into thin slices, pour it into a boiling pot, blanch it, take it out, put it in cold boiled water, cool it, and plate it; Wash cucumber, slice with a straight knife, and plate; The fungus is cut into small pieces with a straight knife and put on a plate. 2. Mix Jiang Mo, soy sauce, vinegar, sesame oil, monosodium glutamate and yellow wine into juice, and pour it on the conch and mix well.