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 garlic paste 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 teaspoon soy sauce, 1 teaspoon sesame oil and 1 teaspoon pepper oil, then add 1 teaspoon sugar, 2 teaspoons salt and 2 teaspoons vinegar and mix well. This kind of sauce is mostly used for cold vegetarian dishes.
3. Hot and sour juice. Salt 1 spoon, sesame oil 1 spoon, pepper oil 1 spoon, 2 spoons of Chili oil, 3 spoons of sugar and 3 spoons of white vinegar. Note: You must put more sugar in the chutney.
4. Onion oil juice. Add chopped green onion and salt into a bowl, mix well, pour hot oil on the onion, and 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. Salt 1 spoon, half a spoon of sugar, 2 tablespoons of vinegar, 2 tablespoons of Chili oil, 2 tablespoons of soy sauce, sesame oil 1 spoon, and pepper oil 1 spoon. 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, cook until it melts, and take it out. After cooling, 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 paste. Beat garlic into mashed garlic, add salt, monosodium glutamate, sesame oil and fresh soup and mix well. This sauce is suitable for meat and vegetables, such as garlic seafood, garlic beans and so on.
8. soy sauce. Blended with soy sauce, sesame oil, chicken essence and fresh soup. Sauce is red, black, salty and fragrant, and is used to mix or dip meat materials, such as sauce chicken and sauce meat.
9. Shrimp oil juice. Use shrimp, the method is to fry the shrimp in sesame oil, and then add salt, monosodium glutamate, sesame oil, Shaoxing wine, fresh soup and other seasonings to boil. The finished product is white and salty. Suitable for meat dishes and 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, Jiu Shao and fresh soup. The method is similar to shrimp oil juice. Stir-fried crab roe with vegetable oil, then cooked with seasoning, orange and salty. It is often used to mix meat dishes, such as crab oil fillets and crab oil duck breasts.
The following are some processing secrets of cold salad, which are good methods summarized by chefs for many years. I hope they can help you:
1. You can't put monosodium glutamate chicken powder in sweet and sour sauce salad, because sweet and sour sauce and chicken essence monosodium glutamate will produce disodium glutamate, which will produce sour taste, so just add some salt in addition to sweet and sour sauce. Such as mature vinegar and peanuts.
2. Braised pork can't be 10% cooked. 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 just 70-80% ripe. Then turn off the fire and soak for a night. It tastes just right.
Don't season fresh vegetables to make salad too early. Because adding sauce in advance will change the color of the dish and affect the appearance. It's best to season before the guests arrive. You can blanch vegetables, cool them and drain them, then mix the sauce and prepare it, then pour it in before serving. The cold dishes made in this way are tangible and soup-free, which can better maintain the color of the vegetables themselves and have little loss of nutrients.
4. Cold dishes (such as pork belly, fat intestines, mouthparts, pork liver and other cold dishes made of water) 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. The garlic dish is made by chopping or mashing garlic, then adding soy sauce, vinegar, sesame oil and salt and mixing well.
If you want to add monosodium glutamate and chicken essence to the salad, you'd better melt it first. Generally, before cold salad, melt monosodium glutamate or chicken powder with a small amount of warm water, and then use salt and other seasonings to make high juice. Pour it on the cold dish and mix well before eating. For example, cold shredded potatoes and bracken mixed with sesame oil are all done in this way.
6. Sweet salad. If you want to reduce calories or make dishes sweeter, don't add more sugar, just add a little salt. This is what people say, "To be sweet, add some salt". You can also pour a little lemon juice, which is sweet and sour and full of fruit, such as sweet and sour radish, sweet and sour lotus root and so on.
7. You can't add vinegar to cold dishes with green vegetables. This is because most green vegetables contain magnesium ions. When they meet hydrogen ions in acetic acid, they turn into pheophytin, which makes people lose their appetite, thus greatly affecting the taste and appearance of finished dishes.
8. If you make spicy cold dishes, you'd better add some chopped nuts. Spicy is a compound taste of superposition. This cold dish with some chopped nuts will have a richer feeling and taste. For example, add some coriander or Flammulina velutipes, pour the spicy Chili oil on it, mix a plate, and finally sprinkle a tablespoon of roasted flowers or cooked sesame seeds. Tender and crisp, spicy, can kill people!
9. Don't add monosodium glutamate and chicken powder to seafood cold dishes. It's delicious to cook cold seafood dishes. It is very common in both Chinese and western food, such as cold compress of stinging skin, orange mixed with pepper and so on. It was originally a natural taste, but it was ruined by a spoonful of monosodium glutamate or chicken essence.