The shape of a plate of gazpacho should be consistent, its color matching is also very important, the greater the color contrast the more attractive to the eyes of diners. Comparison of shredded potatoes with shredded carrots (green with red), celery with peanut rice (pink with green), cabbage with black fungus (white with black), cucumber strips with red chili grains, cold three silk (tofu skin, cucumber, green onion threads,) and so on

Blanching: In addition to cucumber and fruit dessert gazpacho, almost all seasonal vegetables need to be blanched over boiling water. Because the general vegetables can be eaten raw, so the blanching should not be too long, basically is hot on it, blanching fire not only affects the appearance, but also poor taste

Seasoning: gazpacho according to ingredients can be adjusted out of the corresponding flavor, such as spicy potato; sweet and sour heart of the United States, hot and spicy cucumber strips, and so on. Want to come up with what flavor choice of condiments are different, mixed gazpacho commonly used condiments are: soy sauce, vinegar, sugar, salt, hemp juice, chili oil, pepper oil, sesame oil, garlic, scallions and so on. If there are meat gazpacho also need to prepare cumin powder, pepper, chili powder, shabu-shabu dipping sauce, etc.

Gazpacho is supposed to be light in taste, and to bring out the pungent flavor, you have to take the method of splashing oil. First blanch the semi-finished greens seasoned plate, minced garlic and scallions piled up in the center of the gazpacho plate, and then use a frying spoon to simmer hot pepper oil, pour it on the minced garlic while it's still hot, and you'll feel the aroma of the room, your taste buds will be wide open