Methods for making cold dishes The main methods for making cold dishes include mixing, boiling, sauce, pickling, stewing, freezing, crisping, smoking, waxing, crystal, etc. Here are some commonly eaten ones. 1． Mixing is a method of cutting raw raw materials or cooled hot raw materials into small dices, shreds, strips, slices and other shapes, adding various condiments, and then mixing them evenly. The mixed dishes are refreshing and crispy. 2. Boiling is to first cut the raw materials into shreds, slices, blocks, strips, etc., scald them slightly with boiling water, or glide them slightly with oil, then filter out the water or oil, add condiments based on pepper oil, and finally proceed. Mix with ginseng. Those who prepare the dishes with soy sauce have the characteristics of fresh and mellow taste. 3. Marinating is a method of soaking the main ingredients with condiments. Pickled cold dishes are different from dry-pickled pickles. Pickles are mainly salt-based, and the pickling method is relatively simple. Pickled cold dishes require a variety of condiments, and the taste is fresh and rich. 4． Sauce is to marinate the raw materials with salt or soy sauce first, put them into the miso soup prepared with oil, sugar, cooking wine, spices, etc., boil over high heat to skim off the foam, then cook over low heat, and then simmer over low heat. The thick soup juice is applied to the skin surface of the finished product. Sauce-based dishes are characterized by thick and fragrant flavors. 5． Marinating is to put the raw materials into the prepared marinade, slowly immerse it over low heat, and let the flavor of the marinade slowly penetrate into the raw materials. The prepared dishes are mellow and crispy. There is still a lot of content about brine, which will be introduced in detail later. 6. Susu refrigerated dish is made by simmering the main ingredients in a soup with vinegar and sugar as the main seasonings over slow fire for a long time to make the main ingredients crispy and rich in flavor. 7． Smoking is a method of placing raw materials that have been cooked by steaming, boiling, frying, braising, etc. in a sealed container, igniting the fuel, and using the smoke from the combustion to simmer the pyrotechnic flavor into the raw materials to form a special flavor. . Smoked dishes have bright colors, mellow smoked flavor, and can be stored for a longer period of time. 8. Crystal is also called jelly. Its preparation method is to put the raw materials into a vessel containing soup and condiments, steam them in a drawer, or slowly stew them in a pot, and then let them cool naturally or put them in the refrigerator to cool. Crystal dishes are clear, soft, tough and fresh.