Many people like Sichuan cold salad very much, and people who eat spicy food are not Sichuanese, but Sichuanese use spicy food, and Chili is second to none. Let's take a look at the pictures and related information of Sichuan cold salad practice.
Sichuan cold salad practice picture 1 cold salad form
Spicy cold salad is a simple cold salad. The meat is well cooked, there are many varieties, and customers have more choices. Meat and vegetables are priced separately. Customers can choose only cold vegetables, or mix meat and vegetables to make cold dishes. I believe they can also choose three kinds according to their own tastes: not spicy, medium spicy and extra spicy. "Xia Shu cold dishes" is also configured in this way. Affordable, buy porridge, clip a pot helmet and drink beer, which is very comfortable.
The benefits of cold salad
It is not surprising that the profit of cold salad is high. Others get up early and work hard, and their business is doing well. A monthly income of 10,000 yuan is a real comfort to the workers, and it is convenient and affordable for the practitioners to protect their income from drought and flood. A kilo of vegetarian food is a few dollars. Why don't you sell 10 more than 20 yuan a catty and meat dishes10 more than 20 yuan a catty after processing and seasoning? It's no exaggeration for 20 yuan to sell a catty in 60 yuan after processing and seasoning. This is hard money.
The key to good business
Sichuan cold salad business is mixed. Of course, this is definitely related to the variety, freshness and price of the dishes, but I think the most important thing is actually the taste! There is nothing wrong with this sentence, and so is business.
Speaking of taste, why do others taste good and themselves taste bad? The key is the main body of today's analysis: four seasonings: cold dish red oil, garlic water, black bean sesame oil and dry mixing.
These three condiments are definitely hard keys that account for 90% of cold dishes. As long as the problems of these three condiments are solved and the production is standardized, you can surpass your peers even with your eyes closed.
Cold dish red oil
Forget this, it is the core. I said it before, so I won't go into details;
Garlic water
What is compound flavor juice? It's just that several seasonings are mixed together, and the taste is relatively stable, and the hands and feet are fast and the action is fast. The more customers there are, the faster the dishes are served. All kinds of meat dishes and vegetarian dishes are placed in front, and all kinds of spices are placed in convenient places next to them. There are special red oil, onion, ginger, garlic, coriander and homemade sesame oil.
Garlic water, pepper, cooked peanuts, etc. These include salt and monosodium glutamate. In fact, the structure of compound flavor juice is a mixture of soy sauce, garlic water, salt and monosodium glutamate. Garlic water is a common seasoning to improve the flavor of cold dishes. The specific method is as follows:
1. Put garlic into a container for mashing garlic, add a little salt, and mash it into minced garlic, so that the juice of garlic can be mashed out;
2. Dilute with cold boiled water, the amount of water is at least 3 kg, and then add basic salt. The salt here is the only place to put salt, so it needs to be done in one step. Cold salad doesn't need salt.
3. Adding soy sauce to enhance freshness is the same as adding salt. Soy sauce and salt dissolve and compound in this garlic water to form a unified taste;
4. Add monosodium glutamate to determine the overall flavor. After the preparation is completed, scoop two spoonfuls directly when mixing vegetables to solve the problem that four seasonings are served at the same time;
Sesame oil with black bean sauce
Many people only know the fragrance of spicy red oil and sesame oil, but they don't know the function of black bean sesame oil. Black bean sesame oil is a homemade compound seasoning. The fragrance of this oil can maximize the charm of cold salad, and the effect is incalculable when paired with onion and coriander. It is believed that this black bean sesame oil can not only be used with sesame oil, pure garlic water and monosodium glutamate to form garlic flavor, but also can be used to remove earthy smell. Chengdu is very famous.
Dry mixing
Dry-mixed seasoning is also called dried Chili noodles dip, called dried vegetables. It is a dry seasoning powder synthesized by frying crispy noodles by hand, pounding them into coarse Chili noodles by hand, and adding salt, spice powder, pepper noodles, monosodium glutamate and white sesame seeds.
Dry-mixed beef and salted beef are mixed with dry-mixed seasoning. Maybe someone else is tuning now, or maybe someone else is tuning ahead of time. This is the material anyway. Add coriander and chopped green onion, and the spicy taste of dry-mixed beef stands out.
Overview of the taste of cold salad
It is considered that seasoning is the core of Sichuan cold salad. Namely red oil, garlic water, black bean sesame oil and dry mixture. As long as you master these four seasonings, it's like mastering the taste.
After mastering the proportion, you can bring out the most comfortable taste with your eyes closed. Cold salad is a complex technology in your opinion, but it can't be simpler under your analysis. If you still have friends who don't understand, you can leave a message below. As long as the questions raised are level, they will be answered one by one.
Sichuan cold salad practice Figure 2 Ingredients
1 cucumber
A small amount of garlic
A small amount of oil and salt.
Take a small amount of soy sauce
A small amount of vinegar
Methods/steps
First prepare cucumber and garlic, wash and cut them for use, as shown below.
After the cucumber is cut, put some salt down and marinate for a while, as shown below.
After curing for a period of time, wash off the salt, as shown in the following figure.
After washing, put it on a plate, then burn a little hot oil and pour it down, as shown below.
Then add garlic, soy sauce and vinegar, as shown in the figure below.
Then stir it, marinate it for a while and you can eat it. As shown in the figure below.
Sichuan cold salad practice 1 Figure 3. Treatment of materials
1. Treatment of Auricularia auricula: Wash Auricularia auricula, cut it into small pieces, boil it in water, boil it in boiling water for 5 minutes, and take it out for later use.
2. Treatment of kelp: wash kelp, shred it, boil it in water, put kelp shreds in boiling water for 3 minutes, and take it out for later use.
3. Treatment of yuba: soak yuba in cold water 10-20 minutes, and then cut into long strips for later use.
4. Treatment of dried incense: Wash the dried incense with salt water and slice it for later use.
5. Treatment of bean skin: cut the bean skin into long strips, boil the water, put the bean skin in the water for 2 minutes, and take it out for later use.
6. Treatment of lotus root: slice lotus root, boil water, boil water for 5 minutes, and remove for later use.
7. Treatment of Flammulina velutipes: Wash Flammulina velutipes, boil the water, add Flammulina velutipes, cook for 3 minutes, and remove for later use.
Second, the production of red oil
Ingredients: blending oil 200g, bean paste 20g, ginger, onion, garlic 10g, Arnebia euchroma 3g, star anise, geranium, cinnamon 1.5g, fennel, tsaoko (seeded)1g.
Practice: add oil to the pot, heat it, pour in ginger, onion and garlic, stir-fry, then add star anise, fragrant leaves, cinnamon, fennel, tsaoko and bean paste, and take it out.
Third, the production of Chili oil.
First, clean the pan, add the right amount of oil, boil (smoke) and add 60% heat (about 4-6 minutes) for use.
Proportion: 200 grams of pepper; 150g Chili powder (spicy king), 50g Chili powder (bullet),
Production process: put the prepared peppers into a stainless steel container and stir evenly, then gradually add the vegetable oil that has been burned to 60% heat, while stirring, gradually add the 60% heat oil with a spoon and stir evenly.
Note: 1 It needs to be cooked again. If it is not boiled in water, it is raw oil, because Chili oil is directly added to the bowl to eat, and the left and right sides must be cooked oil. Oil heated at high temperature is safe to eat, otherwise it will cause gastrointestinal discomfort to individuals.
2. Chili oil containers must be stainless steel containers or ceramic containers.
Don't burn people when burning oil. Use small fire.
Fourth, the method of making cold dishes
Seasoning: water 300g, salt 15g, monosodium glutamate 10g, chicken essence 10g, minced garlic 20g and blended oil 20g.
Practice; Heat the pan, put oil, saute minced garlic, pour in clear water, add salt, monosodium glutamate and chicken essence, turn off the heat and pour out for later use.
Fourth, cold dish making.
500g cold dish: 1 spoon sauce, 2g chicken essence, 5-8g fresh essence, 1 gram pepper powder, 2g vinegar, 1 half spoon sesame oil, 1 half spoon red oil seasoning eight treasures, 1 spoon Chili sauce and onion. Note (Zanthoxylum bungeanum and vinegar are adjusted according to local taste)