The agar is crystal clear and the frozen vegetables are crystal clear. The agar is frozen and has a simple taste that melts in your mouth.

Frozen vegetables are an important variety of cold dishes, especially in a whole-table banquet. Frozen vegetables are as important as hot dishes. From the perspective of the time sequence of contact with guests, frozen vegetables can also be regarded as appetizers and the main dish of hot dishes.

The forerunner leads people to a better state.

Therefore, there are special requirements for the taste and texture of frozen vegetables.

The cooking method of frozen vegetables is in many ways just an extension, transformation and comprehensive application of the cooking method of hot vegetables.

Let’s briefly talk about the preparation methods of frozen vegetables.

"Freezing" is a preparation method in which mature raw materials are added with gelatin or agar juice, and then cooled and frozen to become a dish.

The freezing method is rather special. It borrows the cooking methods of hot dishes such as boiling, steaming, boiling, lubricating oil, and stewing, and the finished product must be cooled before consumption.

The gelatin protein used is mainly obtained from meat skin, while the agar is obtained from Gelidium or its product agar.

Dishes freeze to develop special flavors, colours, shapes and textures.

The taste of frozen vegetables is relatively simple. Good frozen vegetables have high transparency and are also called crystal vegetables.

Vegetables frozen with gelatin have a certain taste, mainly salty and umami, and can be divided into two types: with soy sauce and without soy sauce.

The color of the finished product is crystal clear, especially the one without soy sauce, which has better hardness, elasticity and excellent bite feeling.

The agar agar is very tender when frozen. It breaks into pieces when touched by the tongue and turns into fresh soup in the mouth.

For freezing with gelatin, it is usually stewed and cooked, such as frozen yokan, etc.; for freezing with agar, it is usually boiled, lubricated, or steamed, and the varieties include crystal shrimps, frozen chicken, etc.

To make frozen vegetables, you need to pay attention to the following points: First, to make pure and transparent frozen vegetables, boiling the glue juice is the key. Generally, agar is easier to master, just grasp the ratio of water (soup) to agar (generally agar to water

The ratio is 1:70~100).

When cooking, first soak the agar until soft, then simmer it with water (soup) over low heat until the agar melts.

Agar has the characteristic of being repeatedly heated and frozen, so if it is produced in large quantities, the agar can be boiled first and used sporadically (but it must be noted that the boiled agar cannot be left for a long time, otherwise bacteria will be cultivated).

Making skin jelly is relatively complicated. It is best to use pig skin from the back and waist. Remove the fat and dirt on the skin, add water and cook it over low heat.

To make crystal jelly, it is best to steam the cleaned pig skin with water in a cage, or filter the boiled skin jelly soup with gauze and then use alum to clear it.

For some stewed, roasted or boiled frozen vegetables, if the color requirements are not high, the skin can also be chopped and cooked together with other raw materials.

Secondly, when making crystal dishes, the glue concentration should not be too high. The finished product should be able to freeze without collapsing. The less glue is used, the better.

Thirdly, the raw materials of crystal frozen vegetables should be fresh, boneless and bloody. The knife should be finely processed, usually in the form of small slices.

The raw materials are often boiled and white in color. Some raw materials that are sizing and lubricating oil must be removed as much as possible.

Ingredients should be considered from the perspective of color matching, and raw materials with bright colors and crisp texture should be selected.

Before the soup is frozen, the ingredients should be arranged neatly or combined into a certain pattern to increase the appearance.

Fourth, the taste of frozen vegetables is mainly light and not greasy.

The taste of crystal dishes should be light, and for braised varieties, attention should be paid to using spices or other seasonings to remove the odor of the raw materials as much as possible.

After cooking, place it on a flat plate and distribute the ingredients evenly in the soup so that each slice can be evenly covered with marinade and ingredients after cooling and cutting.

An example of frozen vegetables is frozen lamb. Ingredients: 1500 grams of sheep leg meat, 250 grams of pork slices.

Seasonings: 25 grams of garlic, 25 grams of ginger, 50 grams of green onions, 10 grams of MSG, 8 grams of tangerine peel, 20 grams of white sugar, 150 grams of white radish, appropriate amounts of sugar and refined salt, and a spice bag.

Preparation method: Scrape and wash the mutton and pork skin, remove the remaining hair, and blanch them.

Wash the pot and put bamboo shreds on the bottom. Add mutton, pork skin and various seasoning ingredients, add 500 grams of fresh soup, use sugar to turn the soup into light yellow, and simmer over low heat until the mutton is crispy and the skin is like tofu.

Remove the ginger, green onion, tangerine peel, and white radish, take out the spice bag, take out the pork skin and let it cool, then grind it into fine particles repeatedly with a meat grinder, skim off the floating oil, mince the mutton in the pot, and set the fragrance, and then

Add the finely chopped pork skin and mix well (be careful not to burn the pan).

Divide into enamel plates and let cool, place in the refrigerator to freeze until solidified, turn over on the counter, change to plate specifications and set aside.

Features: light yellow in color, crispy and smooth, salty, sweet and delicious.

Shrimp crystal jelly Ingredients: 100 grams of shrimp.

Seasoning: 10 grams of frozen powder, 10 grams of egg white starch, 20 grams of cooked ham, 30 grams of cooked fresh peas, 10 grams of egg yolk cake, 10 grams of shiitake mushrooms cooked in hot water, 20 grams of arrowhead mushrooms, 800 grams of special clear soup, refined salt

5 grams, 2 grams of MSG.

Preparation method: ① Wash the frozen powder repeatedly with clean water, soak in clean water for 1 hour, remove and drain.

Add egg white starch and refined salt to the shrimps, mix well, add to boiling water and cook until cooked, rinse with water, let dry and set aside.

②Wash the enamel jar, add special clear soup, refined salt and frozen powder, cover it and steam over high heat for about 1 hour until the frozen powder is completely dissolved (stir occasionally during the process), take it out, test the tenderness of the frozen juice first, and then add

Stir all the auxiliary ingredients and MSG evenly, pour it into an enamel square plate and let it cool.