Question 2: What are the ways to make western-style cold dishes with Japanese vinegar and shredded radish? Introduce the cuisine and its effect in detail: Japanese cuisine is refreshing and cold.
Taste: Sweet and sour technology: pickled Japanese vinegar mixed with shredded radish. Ingredients: 250g of white radish and 0/50g of carrot/kloc-.
Accessories: 50g lettuce leaves, 5g coriander leaves.
Seasoning: sugar 250g, vinegar essence 15g, refined salt 10g, water 250g. Japanese vinegar mixed with shredded radish features: pure sweet and sour, salty and refreshing. Teach you how to make Japanese vinegar mixed with shredded radish, and how to make Japanese vinegar mixed with shredded radish delicious 1. Brush the pan, add water and white sugar to boil, remove floating foam, cook until the sugar dissolves, then put it in a container for cooling, and add vinegar essence to make sweet and sour juice. Wash lettuce leaves and put them at the bottom of the plate. 2. Remove the roots and peel from the radish, clean it and cut it into 5cm-long sections, cut it into 5cm-thin slices with a slicer, cut it into 5cm-long filaments with the thickness of 0. 1 cm, sprinkle salt into the basin, marinate for 30min, squeeze out all the water, add sweet and sour juice and marinate for15min. The method of Japanese vinegar mixed with oysters is introduced in detail: Japanese food is refreshing and cold.
Taste: sour and sweet technology: pickled Japanese vinegar mixed with oysters. Ingredients: Ingredients: 500g of oysters (fresh oysters).
Accessories: 50g lettuce leaves, 5g coriander leaves.
Seasoning: white sugar 150g, vinegar essence 15g, Japanese soy sauce 50g, monosodium glutamate 5g, Japanese wooden fish soup (or clear fish soup) 100g (see this salty type). Japanese vinegar mixed with oysters features: sweet vinegar is pure, fresh and salty. Teach you how to make Japanese vinegar mixed with oysters, and how to make Japanese vinegar mixed with oysters delicious 1. Boil wooden fish soup in a pot, add soy sauce, sugar, vinegar and monosodium glutamate and mix well to make sweet and sour juice. Wash lettuce leaves and put them at the bottom of the plate. 2. Wash the oysters, blanch them in boiling water for about 1 min, drain the water evenly, cool thoroughly, marinate them with sweet and sour sauce, put them on the raw leaves of the vegetables and sprinkle with fragrant leaves.
Question 3: What do you want to cook a western-style cold dish? It's delicious and not afraid of difficulties. North Sichuan bean jelly features: cool and delicious. Ingredients: half a catty of bean jelly, shredded cucumber, shredded carrot, chopped green onion: bean jelly juice, bean jelly sauce, and fried soybeans. Appropriate production: 1. Put the bean jelly in boiling water, take it out, soak it in cold water for 30 minutes, and then drain it. 2. First pour the bean jelly juice on the bean jelly, then pour the bean jelly sauce, and finally sprinkle with chopped green onion, fried soybeans and shredded cucumber. Key points and tricks: after shredding cucumber and carrot, soak them in clear water for ten minutes to make them crisp; Bean jelly juice is made of aged vinegar and light soy sauce at the ratio of 2: 1, garlic and broth. Bean jelly sauce is made by mixing Yibin sprouts, Laoganma and pepper. Bean sprouts, laodopted mother, pepper mixed. Reminder-● Cold dishes must be kept clean and hygienic, and pay attention to the separation of raw and cooked knives from the chopping board. ● Cold salad is mostly eaten raw or slightly hot, so fresh materials are preferred, especially in the season, which is not only cheap but also delicious. ● Seasoning is the key to cold dishes. According to the raw materials of vegetables and consumers' requirements for salty, sweet, sour, spicy, bitter, fragrant and fresh, the seasonings should be selected correctly, and the seasonings should be used appropriately and timely according to the characteristics of various seasonings. China Health Network Baojian replied.