Most gazpacho is cooked at low temperatures, so there is little loss of nutrients and you can eat the natural flavor of the food. Gazpacho is also a common dish in our normal life, but there are many tricks to making gazpacho, grasp the bad also really do not taste good.

Life, most of us modulation gazpacho, add a variety of seasoning, but the flavor is never satisfactory. In fact, the essence of gazpacho is not in the number of seasonings, but in the proportion of seasonings with.

Today, I will share with you 3 kinds of more representative of the gazpacho sauce production method, and some gazpacho processing secret, learn you can become a gazpacho master, make any gazpacho.

1, sesame sauce. Sesame sauce thinned with sesame oil, add salt, monosodium glutamate, sesame oil, and garlic paste and mix well. This sauce can be mixed with meat and vegetarian ingredients. Common are: cowpeas in sesame sauce, cucumber in sesame sauce, and so on.

2, savory juice. Take a bowl, add 1 spoon soy sauce, 1 spoon sesame oil, 1 spoon pepper oil, then add 1 spoon sugar, 2 spoons of salt, 2 spoons of vinegar and mix. This sauce is mostly used for cold vegetables.

3, hot and sour sauce. 1 tablespoon of salt, 1 tablespoon of sesame oil, 1 tablespoon of pepper oil, 2 tablespoons of chili oil, 3 tablespoons of sugar, 3 tablespoons of white vinegar. Note: Sour and spicy sauce white sugar must be put more.

4, green onion sauce. Take a bowl and add chopped green onions and salt mix, pour hot oil on top of the green onions, and then add star anise, grass nuts, cumin, green onions, monosodium glutamate, sesame oil can be. Suitable for mixing vegetables and meat, such as: chicken with scallion oil, lettuce with scallion oil.

5, spicy sauce. 1 spoon salt, half a spoon sugar, 2 spoons of vinegar, 2 spoons of chili oil, 2 spoons of soy sauce, 1 spoon sesame oil, 1 spoon pepper oil. General production of cold meat dishes with spicy sauce.

6, sweet and sour sauce. Put a little ginger and pepper into the water and boil for a few moments, then put the sugar and cook until dissolved out of the pot, let it cool and then add vinegar and a little salt, sesame oil and mix well. Sweet and sour sauce is usually used to mix vegetables, such as sweet and sour lotus root slices, sweet and sour radish and so on.

7, garlic sauce. Make garlic into garlic paste, add salt, monosodium glutamate, sesame oil and fresh soup and mix well. This sauce is suitable for both meat and vegetables, such as: garlic seafood, garlic bean curd and so on.

8, soy sauce. With soy sauce, sesame oil, chicken essence, fresh soup and made of red and black savory flavor, used for mixing or dipping meat ingredients, such as: soy sauce chicken, soy sauce meat.

9, shrimp oil sauce. The ingredients are shrimp seeds, the method is to first fry shrimp seeds with sesame oil, then add salt, monosodium glutamate, sesame oil, wine, fresh broth and other seasonings can be boiled, the finished product is white savory flavor. Mixed food meat and vegetarian dishes are suitable, common shrimp oil asparagus, shrimp oil chicken pieces and so on.

10, crab oil juice. Ingredients for cooked crab, salt, monosodium glutamate, ginger, wine, fresh soup. Production methods and shrimp oil sauce is similar to the crab roe first fried in vegetable oil after adding seasonings to boil, for the orange-red salty flavor. Commonly used to mix meat dishes, such as: crab oil fish fillets, crab oil duck breast.

Here are some coleslaw processing secrets, is a chef for many years summed up a good way, I hope to help you:

1, plus sugar and vinegar coleslaw can not be put MSG chicken powder, because sugar and vinegar plus chicken MSG will produce disodium glutamate, which produces a sour taste, so in addition to the sugar and vinegar, add a little salt can be. For example, old vinegar peanut rice, etc.

2, marinade sauce meat can not do 10 mature. Sauce goods brine is mostly elbow, tendon, pork and other animal ingredients, if cooked to full cooked, and then soaked for a few hours can not eat, basically rotten. Therefore, this kind of gazpacho to do seven or eight mature on the OK, and then turn off the fire to soak overnight, the flavor is just right.

3, fresh vegetables to do gazpacho not too early seasoning. Because the early addition of sauce, will make the vegetables discolored, and affect the appearance of the sale. Generally in the guests to Qi, on the table before seasoning the best. You can blanch the vegetables, after the cool drained, and then adjust the sauce ready, on the table before pouring to the inside on the good, so that the gazpacho both type and not soup, but also better to maintain the color of the vegetables themselves, the loss of nutrients is also the least.

4, viscera type of cold dishes (such as pork belly, fat intestines, mouth strip, pig liver and other water to do the cold dishes) is best with a garlic dish or chili oil, and then with cilantro or bell peppers, taste super. I personally prefer to use garlic to flavor, garlic plate is made: minced garlic or smashed into garlic paste, and then add soy sauce, vinegar, sesame oil and salt to mix well.

5, cold dishes if you want to add monosodium glutamate (MSG) and chicken essence, it is best to melt it first. Generally in the cold before, the first MSG or chicken powder with a small amount of warm water, and then and salt and other seasonings together into a high juice, eat before pouring to the top of the gazpacho mixing can be opened to eat. For example, cold mixed potato, sesame oil mixed fern, are made in this way.

6, sweet coleslaw, to reduce the heat or make the dish a little sweeter, not to add more sugar, but slightly add a little salt on the good. This is what people say "to sweeten with a little salt". You can also drizzle a little lemon juice, so sweet and sour taste, and fruit flavor, such as sweet and sour radish, sweet and sour lotus root and so on.

7, with green vegetables to make cold dishes can not add vinegar, this is because most of the green vegetables contain magnesium ions, encountered in the acetic acid in the hydrogen ions into the demagnesium chlorophyll, into the brownish-yellow color of the people do not have an appetite, which greatly affects the finished product of the dish's texture and appearance.

8, if the production of spicy flavored gazpacho, it is best to add some chopped nuts. Spicy is a superimposed composite flavor, this type of gazpacho and then add some chopped nuts, will eat a richer feeling and flavor. For example, in the spicy tripe, with some cilantro or enoki mushrooms, will be adjusted to the spicy chili oil poured on the mixed plate, and then sprinkle a tablespoon of roasted flower crumbles or cooked sesame seeds, the soft and tender with crunchy, spicy and spicy with the hemp, can be beautiful people die!

9, seafood gazpacho avoid adding MSG and chicken powder. Seafood to do gazpacho is very delicious, whether Chinese or Western food are more common, such as cold stinging skin, orange mixed with bell peppers and so on. Originally natural and natural fresh flavor, the results let a spoonful of MSG or chicken powder to ruin.