Problem 2: Western cold dishes which Japanese vinegar with shredded radish practice details cuisine and efficacy: Japanese cuisine, refreshing cold dishes
Taste: sweet and sour flavor process: pickled Japanese vinegar with shredded radish preparation materials: main ingredients: 250 grams of white radish, 150 grams of carrots.
Accessories: lettuce leaves 50 grams, coriander leaves 5 grams.
Seasonings: 250 grams of sugar, 15 grams of vinegar, 10 grams of salt, 250 grams of water. Japanese vinegar with radish features: sweet and sour pure, fresh and salty. Teach you how to do Japanese style vinegar mixed with shredded radish, how to do Japanese style vinegar mixed with shredded radish is delicious 1. Brush the pot clean, down into the water, sugar boiled, knocked off the froth, boiled until the sugar dissolved in a container to cool, adjusted into the vinegar essence, into the sweet and sour sauce. Wash the lettuce leaves and put them in the bottom of the plate. 2. Remove the radish roots, skin, wash and cut into 5 cm long sections, use a slicer to shave into 0.1 cm thin, 5 cm long slices, and then cut into 5 cm long, 0.1 cm thick julienne strips, sprinkle into the pot with salt, mix well and marinate for 30 minutes, squeeze out all the water, and then marinate for 15 minutes in the sweet and sour sauce, use chopsticks to clip out of the soup, and then serve into the plate on the lettuce leaves, and then sprinkle with cilantro leaves. Japanese vinegar with sea oysters practice details cuisine and efficacy: Japanese cuisine refreshing cold dishes
taste: sweet and sour flavor process: pickling Japanese vinegar with sea oysters preparation materials: main ingredients: sea oysters (fresh oysters) 500 grams.
Accessories: lettuce leaves 50 grams, coriander leaves 5 grams.
Seasonings: 150 grams of sugar, 15 grams of vinegar, 50 grams of Japanese soy sauce, 5 grams of monosodium glutamate, 100 grams of Japanese wood fish soup (or with fish broth) (see this fresh flavor type). Japanese vinegar with sea oysters characteristics: sweet vinegar pure, fresh and salty and refreshing. Teach you how to do Japanese vinegar with sea oysters, how to do Japanese vinegar with sea oysters is delicious 1. wood fish soup into the pot to boil, under the soy sauce, sugar, vinegar, monosodium glutamate seasoned into sweet and sour sauce. Lettuce leaves into the plate after washing the bottom. 2. will be washed oysters, scalding water for about 1 minute, into the leakage of water, cold through, into the sweet and sour sauce marinated in flavor, code into the plate on the lettuce leaves, sprinkle coriander leaves that is.
Problem three: what to do what small Western cold dishes good to taste good not afraid of difficult rush Sichuan and Northern cold noodles Characteristics: cool flavor Preparation: half a catty of white cold noodles, cucumber, carrot, green onion Seasoning: cold noodle juice, cold noodle sauce, deep-fried soybean appropriate amount of production: 1, will be put into the boiling water, out of the water after the water out of the fish, immersed in cold water for 30 minutes, and then drain the water, plate. 2, first of all, will be drenched with cold noodles sauce on the cold noodles, and then drizzle with the sauce, fried soybean appropriate amount of production: 1, will be placed into the boiling water, out of water, in cold water immersion 30 minutes, and then drained water, plate. 2, first of all, will be dripped in the cold noodles First, pour the sauce on the cold noodles, then pour the sauce on the cold noodles, and finally sprinkle with chopped green onion, fried soybeans and cucumber is ready. Points tips: cucumber and carrot shredded, immersed in water for ten minutes can make it more crisp; cold noodles juice is used in vinegar and soy sauce at a ratio of 2:1 plus garlic, broth modulation and become; cold noodle sauce with Yibin Brussels sprouts, Lao Gan Ma and chili pepper stirred made. The sauce is made by stirring Yibin sprouts, Lao Gan Ma and chili peppers. Reminders--- ● Always maintain cleanliness and hygiene in the cooking of cold dishes, and keep knives and cutting boards separate from raw and cooked food. ● Cold dishes as most of the raw food or slightly hot, so preferred fresh ingredients, especially to pick the seasonal ingredients, not only the material is cheaper, the taste is also better. Seasoning is the key to gazpacho. Depending on the raw materials of the dish and the requirements of the eaters for salty, sweet, sour, spicy, bitter, fragrant, fresh, etc., the correct choice of seasoning, and according to the characteristics of the various seasonings, discretionary, timely use of seasoning. China health care network baojian answer