Cold salad is a kind of food practice that many people like to eat in daily life. For us, there are many kinds of cold salad, and different practices have different tastes. Here are some tips for cold salad.
Tips for home-cooked cold dishes 1 1, cold beans
Raw materials: beans, sesame seeds, garlic, sesame paste, sesame oil, salt, sugar, chicken essence, vinegar and Chili oil.
(1) Wash the beans, remove both ends, and cut into inches; Boil the water in the pot, add a little salt and oil, put the beans in, blanch until the color is green, then remove them and put them in cold water.
(2) Take a bowl, add sesame paste, add sesame oil of the same year, and then add appropriate amount of salt, sugar, chicken essence, vinegar and Chili oil (suggestion: sesame paste: sesame oil: vinegar =1:1,others according to your own taste).
(3) Put the beans into the sauce, add the minced garlic and sesame seeds and mix well.
2. Cold bean sprouts
Ingredients: soybean sprouts, onion, cooked white sesame, sesame oil, aged vinegar, Chili oil, garlic, soy sauce and sugar.
(1) Remove the old roots of soybean sprouts and shred the onion. Boil water in a pot, add bean sprouts and blanch for 2-3 minutes. Turn off the fire before taking out the pot and blanch the shredded onion. Soak it in water and let it cool.
(2) One spoonful of sesame oil and mature vinegar, half a spoonful of Chili oil and garlic, two spoonfuls of soy sauce, a little sugar on bean sprouts, and sprinkle with cooked sesame seeds after mixing well ~
3. Tricolor dishes
Ingredients: mung bean sprouts, cucumber, green pepper, mint (optional), carrot, salt, sugar, soy sauce, sesame oil, vinegar and chicken essence.
(1) Remove the tail of mung bean sprouts and wash them, peel and shred carrots, wash and cut green peppers, and blanch them in hot water in turn to keep them crisp.
(2) Add salt, sugar, soy sauce, sesame oil, vinegar and chicken essence to a bowl filled with ingredients, and mix well. It can be eaten after half a minute. If you like refreshing, you might as well add a few mint leaves, and the taste is very different ~
4, cold watermelon skin
Ingredients: watermelon peel, minced garlic, salt, chicken essence, vinegar, sesame oil, Chili sauce and coriander.
(1) Peel off the blue skin of watermelon, cut the white skin into thin slices, sprinkle with salt and pickle for half an hour.
(2) Add sugar, vinegar and coriander, mix well, and then drop a few drops of sesame oil before eating. If you like spicy taste, you can add hot sauce and garlic to make it unique.
5. Flammulina velutipes
Ingredients: Flammulina velutipes, cucumber, carrot, onion, garlic, soy sauce, vinegar, sesame oil and sugar.
The best way to eat cold salad in spring
(1) Boil the water, add the Flammulina velutipes and blanch it for 30 seconds, take it out, let it cool, add shredded onion, shredded cucumber and shredded carrot and mix well.
(2) Mix 1 teaspoon of light soy sauce, 1 teaspoon of balsamic vinegar, half a teaspoon of sugar and garlic into seasoning, pour it on Flammulina velutipes, then drop a few drops of sesame oil and eat ~
6. Shoot cucumbers
Ingredients: cucumber, garlic, dried pepper, vegetable oil, sesame oil, soy sauce 1 spoon, salt 1 spoon, honey 1 spoon, vinegar 1 spoon.
(1) Put vegetable oil into the hot pot, chop the dried chilies and stir-fry them with low fire, and add garlic when taking out the pot and mix well; At the same time, put soy sauce, salt, honey and vinegar in a small bowl and mix well;
(2) Shoot the cucumber, pour the garlic and dried Chili sauce on the cucumber, and let it stand for 3 minutes before eating!
Tips for home-made cold salad 2 1, homemade cold salad
Wash cold salad method: Vegetables that can be eaten raw include carrots, white radishes, tomatoes, cucumbers, bell peppers, Chinese cabbage hearts and so on. It is best to choose pollution-free green vegetables or organic vegetables for raw food. Vegetables produced under soilless culture conditions can also be eaten raw with confidence. The methods of eating raw include drinking homemade fresh vegetable juice, or cold-mixing fresh vegetables, adding some vinegar and less salt.
Blanching cold salad method: the vegetables you eat again are divided into the following categories:
One is cruciferous vegetables, such as broccoli and cauliflower. These nutritious vegetables taste better after blanching, and the rich cellulose is easier to digest.
The second category is vegetables containing more oxalic acid, such as spinach, bamboo shoots, water bamboo, etc. Oxalic acid will combine with calcium in the intestine to form calcium oxalate, which will interfere with the body's absorption of calcium. Therefore, you must blanch with boiling water before the cold salad to remove most of the oxalic acid.
The third category is mustard vegetables, such as kohlrabi, which contain a substance called glucosinolate. After hydrolysis, it can produce volatile mustard oil, which can promote digestion and absorption. The fourth category is wild vegetables such as purslane, which can completely remove dust and bugs and prevent allergies. In addition, lettuce, water chestnut, etc. should be peeled, washed and scalded with boiling water before eating, which is more hygienic and will not affect the taste and nutritional content.
2. What foods are not suitable for cold salad?
Mustard vegetables: Mustard vegetables, such as kohlrabi, contain a substance called glucosinolate, which can produce volatile mustard oil after hydrolysis, which can promote digestion and absorption.
Vegetables with more oxalic acid: Vegetables with more oxalic acid, such as spinach, bamboo shoots, water bamboo, etc., will combine with calcium in the intestine to form calcium oxalate, which will interfere with the absorption of calcium by the human body. Therefore, you must blanch with boiling water before the cold salad to remove most of the oxalic acid. In addition, lettuce, water chestnut, etc. should be peeled, washed and boiled with boiling water before eating, which is more hygienic and will not affect the taste and nutritional content.
Fresh yellow flowers and fungus: Fresh fungus and fresh day lily contain toxins, so don't eat them. When eating dried fungus, it is advisable to soak it in warm water before cooking, and do not eat the parts that are still tight after soaking; It is better to make dried yellow flowers with cold water.
Vegetables containing starch: Vegetables containing starch, such as potatoes, taro and yam, must be cooked, otherwise the starch grains in them will not break and the human body will not digest them.
Lentils and green beans: Lentils and green beans containing a lot of saponins and hemagglutinin will cause poisoning if they are not cooked thoroughly when eaten. Cooking lentils should take a long time, not a short time, until they are cooked and discolored before they can be eaten safely.
3, cold salad should not put chicken essence.
Monosodium glutamate is a seasoning for refreshing, but if the temperature is not reached, it will not only not refresh, but will affect the taste of dishes. According to some data, monosodium glutamate can give full play to the role of refreshing at 80 degrees Celsius ~100 degrees Celsius. However, the temperature of cold dishes is low, and monosodium glutamate can't be fully dissolved. Not only can the delicate flavor of dishes not come out, but monosodium glutamate particles will adhere to the surface of cold dishes, which will affect the taste.
Chicken essence is the same, and its main component is monosodium glutamate. However, if some people are really used to adding monosodium glutamate to cold dishes, they might as well dissolve monosodium glutamate and chicken essence in warm water before adding it. When cooking cold salad, you'd better put vinegar. Most cold salad dishes are mainly vegetables, and many vegetables are rich in vitamin C. Vinegar can promote the absorption of vitamin C. In addition, vinegar can sterilize and stimulate appetite.
4. Precautions for eating cold salad
1, vegetables, fruits and other ingredients for making cold salad must be fresh, and rotten ingredients are strictly prohibited; Moreover, the ingredients must be strictly cleaned. It is best to wash them with cold water first and then blanch them with boiling water to kill pathogenic bacteria and parasite eggs.
2. It is not appropriate to put chicken essence in cold salad. Chicken essence will only have the effect of refreshing when it is 80~ 100 degrees Celsius. The cold salad temperature is low, and monosodium glutamate can't be fully dissolved. Not only can it not be refreshed, but it will affect the taste because particles adhere to the surface of ingredients.
3. Knives, chopping boards, dishes, etc. for cold salad must be scalded with boiling water before use, and can only be used after disinfection and sterilization.