Because most cold dishes are cooked at low temperature, they lose less nutrition and can eat the natural taste of food. Cold salad is also a common dish in our daily life. However, there are many tricks to make cold dishes. If you don't grasp them well, they really don't taste good.
In life, most of us add a variety of seasonings when preparing cold dishes, but the taste is always unsatisfactory. In fact, the essence of cold dishes is not the amount of seasonings, but the proportion of seasonings.
Today, Xiaobian will share three representative methods of making cold dish sauce for you, as well as some cold dish processing cheats. If you learn, you can become a cold dish master and make any cold dish.
1, sesame sauce. Dilute sesame paste with sesame oil, add salt, monosodium glutamate, sesame oil and garlic paste and mix well. This sauce can be mixed with meat and vegetable raw materials. Common ones are: cowpea with sesame sauce, cucumber with sesame sauce, etc.
2. Salty fresh juice. Take a bowl, add 1 teaspoon of light soy sauce, 1 teaspoon of sesame oil and 1 teaspoon of pepper oil, then add 1 teaspoon of sugar, 2 teaspoons of salt and 2 teaspoons of vinegar and mix well. This sauce is mostly used for cold vegetarian dishes.
3. Hot and sour juice. 1 teaspoon salt, 1 teaspoon sesame oil, 1 teaspoon pepper oil, 2 teaspoons Chili oil, 3 teaspoons sugar and 3 teaspoons white vinegar. Note: You must put more sugar in the hot and sour sauce.
4, onion oil juice. Add chopped green onion and salt into a bowl, mix well, pour hot oil on the onion, and then add star anise, tsaoko, fennel, onion, monosodium glutamate and sesame oil. Suitable for mixing vegetables and meat, such as chicken with scallion oil and lettuce with scallion oil.
5, spicy juice. 1 spoon salt, half a spoon sugar, 2 tablespoons vinegar, 2 tablespoons Chili oil, 2 tablespoons soy sauce, 1 spoon sesame oil, 1 spoon pepper oil. Generally, spicy sauce is used when making cold meat dishes.
6. Sweet and sour juice. Boil a little ginger and pepper in water for a while, then take it out, add sugar and cook until it dissolves, then take it out of the pot, cool it, then add vinegar, a little salt and sesame oil and mix well. Sweet and sour juice is generally used for mixing vegetables, such as sweet and sour lotus root slices, sweet and sour radish and so on.
7, garlic juice. Make garlic into mashed garlic, add salt, monosodium glutamate, sesame oil and fresh soup and mix well. This sauce is suitable for both vegetarian and vegetarian foods, such as garlic seafood and garlic beans.
8. Soy sauce. It is made of soy sauce, sesame oil, chicken essence and fresh soup. The juice is red, black and salty, and it is used for mixing or dipping meat ingredients, such as chicken in soy sauce and soy sauce meat.
9. Shrimp oil juice. The raw materials are shrimp seeds. The method is to fry the shrimp seeds in fragrant oil first, and then add salt, monosodium glutamate, sesame oil, Shaoxing wine, fresh soup and other seasonings to boil. The finished product is white, salty and delicious. It is suitable to be mixed with vegetarian dishes, such as winter bamboo shoots with shrimp oil, chicken slices with shrimp oil and so on.
10, crab oil juice. The ingredients are cooked crab roe, salt, monosodium glutamate, Jiang Mo, Shaoxing wine and fresh soup. The method of making crab roe is similar to that of shrimp oil juice. The crab roe is fried with plants and then boiled with seasoning, which is orange and salty. It is often used to mix meat dishes, such as crab oil fillets and crab oil duck breast.
The following are some cold salad processing cheats, which are good methods summarized by the chef for many years, hoping to help you:
1, cold salad with sweet and sour can not put monosodium glutamate chicken powder, because sweet and sour chicken monosodium glutamate will produce disodium glutamate, which will produce sour taste, so in addition to sweet and sour, add some salt. Such as old vinegar peanuts and so on.
2, pot-stewed sauce meat can not be 10 mature. Most of the sauce brine is animal ingredients such as elbow, beef tendon, pig's head meat, etc. If it is cooked fully, it can't be eaten after soaking for a few hours, and it is basically rotten. Therefore, this cold dish will be OK when it is 78% mature, and then it will be just right after soaking for one night.
3. Don't season fresh vegetables for cold salad too early. Because adding the sauce in advance will change the color of the vegetables, which will affect the appearance. Generally, it is best to season before the guests arrive and serve. You can blanch the vegetables, drain the water after cooling, and then prepare the sauce and pour it into it before serving. This way, the cold dishes are both stylish and soup-free, and the color of the vegetables can be better maintained, and the loss of nutrients is minimal.
4. Visceral cold dishes (such as pork tripe, fat sausage, pork liver and other cold dishes cooked in water) are best served with garlic dish or Chili oil, and then with coriander or pepper, which tastes great. Xiaobian personally prefers to use garlic for seasoning. The garlic dish is made by cutting garlic into powder or smashing it into garlic paste, then adding soy sauce, vinegar, sesame oil and salt and mixing well.
5. If you want to add monosodium glutamate and chicken essence to the cold salad, it is best to melt it first. Generally, before the cold salad, the monosodium glutamate or chicken powder is melted with a small amount of warm water, and then it is made into high juice with salt and other seasonings. Before eating, it can be eaten by pouring it on the cold dish. For example, cold shredded potatoes and bracken mixed with sesame oil are all made in this way.
6, sweet cold salad, if you want to reduce calories or make the dish sweeter, not add more sugar, but add a little salt. This is what people say, "If you want to add some salt to your sweetness". You can also pour a little lemon juice, so that it is sweet and sour, and there is fruit fragrance, such as sweet and sour radish, sweet and sour lotus root and so on.
7. When making cold dishes with green vegetables, you can't add vinegar. This is because most green vegetables contain magnesium ions. When they meet hydrogen ions in acetic acid, they become pheophytin, which makes people lose their appetite, thus greatly affecting the taste and appearance of finished dishes.
8. If you make spicy cold dishes, it is best to add some chopped nuts. Spicy is a kind of superimposed compound taste, and this kind of cold dish with some chopped nuts will give you a richer feeling and taste. For example, add some coriander or Flammulina velutipes to spicy belly silk, pour the prepared spicy Chili oil on it, mix it well and put it on a plate. Finally, sprinkle a tablespoon of roasted flowers or cooked sesame seeds, which is soft and crisp, spicy and spicy, and can make people beautiful!
9, seafood cold dishes should not add monosodium glutamate and chicken powder. Seafood is very delicious as a cold dish, which is common in both Chinese food and western food, such as cold-mixed stinging skin, orange mixed with pepper and so on. It was originally natural and delicious, but it was ruined by a spoonful of monosodium glutamate or chicken essence.
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