The specific practice is as follows
Ingredients:
Konjac hairy belly! Seafood mushrooms! Eggs!
Practice:
1, eggs cooked! Cut in half! !
2. Cook the seafood mushrooms in a hot pot and pick them up!
3. Put all the ingredients in the bowl! Add the salad! Stir well! Ready to eat! ! !
Other practices
Now life is good, I eat big fish and meat every day, and I feel very greasy. I always want to eat something light. Cold salad has become the best choice. There are many ingredients that can be cold-mixed, with good meat and rich nutrition, low fat and low calorie. It is suitable for all ages and is loved by people.
I remember when I was in college, there was a cold dish stand at the school gate, all of which were all vegetables. I cut them in advance and boiled them. When customers bought them, they could eat them with some seasoning juice. Now, in the cold dish shop, the ingredients are all flavored in advance, which seems to be more delicious.
No matter which form, the secret of cold salad is "cold sauce", which is the "exclusive secret" of every cold dish stall.
When we mix cold dishes at home, we usually put all kinds of seasonings around, such as soy sauce, oyster sauce, chicken essence, spiced powder, etc., and put whatever we have, so that the taste can only be considered average, not particularly delicious. Why are the cold dishes on the cold dish stand so delicious? Because they used four kinds of "secret spices".
Today, I will share with you the skills of downgrading cold salad and learn these four secret seasonings. No matter what cold salad is mixed, it is delicious, fragrant, spicy and tasty.
Four secret seasonings for mixed cold dishes
1, garlic water
Garlic has a strong garlic flavor, which can also increase the taste. Many people like to put minced garlic when making cold dishes. However, the taste of minced garlic is spicy, and the smell of garlic can't be completely stimulated, so it's best not to add minced garlic directly, but to make garlic water.
Soaking garlic in water can not only reduce the spicy taste, but also stimulate the fragrance of garlic, which is the best solution. Peel garlic cloves, put them in Chu Jiu, add a spoonful of salt, mash garlic, add a proper amount of cold boiled water and stir well to make garlic water. Garlic water goes bad easily, so don't cook too much at a time, just use it up in one day.
2, perfume oil
Spice oil and sesame oil are different. Sesame oil is sesame oil, which is really fragrant, but it is not fragrant enough. It is used to adjust the taste of cold salad. Cold salad stalls generally use spice oil, which is a compound sesame oil fried with various spices. Generally, rapeseed oil is used, which has a strong flavor.
The method is very simple. Prepare some spices, such as pepper, star anise, cinnamon, fragrant leaves, green onions, ginger, coriander, onion, etc. Soak the spices in white wine first to remove the bitter taste. Wash the onion, ginger and garlic and cut them into sections. The onion and coriander are also cut. Pour a proper amount of rapeseed oil into the pot, put these ingredients into the pot with cold oil, slowly fry them on low heat, and remove the seasoning after frying until the color is golden, and serve with spice oil.
3. Chili oil
For people who love spicy food, a spoonful of Chili oil is indispensable for cold dishes, and the Chili oil in cold dish stalls is not as simple as hot oil directly splashing Chili noodles.
The secret recipe of chili oil requires a lot of ingredients, including two kinds of chili noodles, white sesame seeds and peanuts. Mix them together, and pour the fried spice oil on the chili noodles several times, stirring evenly every time to ensure that the ingredients are cooked. Generally, it is enough to pour the oil three times. The prepared Chili oil is red and bright, fragrant and spicy, and everything tastes good when mixed.
4. Sauce
Sauce is not just a mixture of salt, soy sauce and vinegar. This seasoning method has a disadvantage, that is, the taste is uneven. In some places, the salt doesn't melt, and it tastes especially salty, and in some places it doesn't taste. However, using seasoning juice solves the problem well.
How to make the sauce? First, boil a pot of boiling water, add onion, ginger slices, dried mushrooms and simmer for 30 minutes, so that the fragrance of the ingredients is dissolved in the water, then add a proper amount of salt, soy sauce, sugar and chicken essence, continue to cook for a while, and turn off the heat after the sauce thickens. Add a spoonful of cold dishes and a proper amount of balsamic vinegar. Vinegar can't be cooked with other seasonings, otherwise the sour flavor will be boiled away.