1. Peel and slice the lotus root, about 2mm. Don't be too thick. Too thick tastes bad. Rinse and soak the cut lotus root slices in clean water with white vinegar. This process is very important to prevent the lotus root from changing color during heating, so that the processed lotus root slices will look good.
2. Boil a pot of boiling water, add lotus root slices after the water boils, and when the water boils again, the lotus root slices are cooked, fished out, and cooled in dry boiled water or pure water. Rinse, and white vinegar can also be added to the cold boiled water, with the same effect as above.
3. Drain the lotus root slices, add minced garlic, salt, chicken essence and white vinegar to taste, mix well and marinate for a while.
4. Take out the oil pan, add the chopped dried red pepper and pepper and saute until the fragrance floats out. Drain the pepper and pepper, pour the burnt oil on the lotus root slices and mix well. You can put it on the plate and sprinkle some coriander powder as an ornament.
If you want to be spicy, you can add small red pepper and cut it into pieces. It will be more delicious if you mix it in. I suggest you stir it evenly and put it in the refrigerator for 2-3 hours to make it more delicious and refreshing. thank you
Question 2: How to eat cold meat well? Process: Mix.
Taste: salty and fresh.
Ingredients: pork (fat and thin) (600g)
Accessories: ginger (10g), garlic (5g) and pickled chives (10g).
Seasoning: soy sauce (20g), fermented milk (1 0g), Chili oil (5g), sesame oil (5g), white sugar (3g), salt (3g) and monosodium glutamate (1g).
Category: private cuisine malnutrition conditioning spleen appetizing conditioning method single recipe New Year's Eve dinner
Production process:
1. Wash fresh ginger, slice half, scrape the other half, and chop it into fine powder for later use;
2. Wash the pork, cut it into 6 cm square pieces, put it in the pot and add water (not pork), and put it on the fire and boil it with high heat;
3. Skim the floating foam, add ginger slices, cooking wine and refined salt, and cook with slow fire;
4. Cook until you can poke into the meat with chopsticks, then take it out and let it cool;
5. Wash garlic, smash it with a knife, and then mash it into garlic;
6. Mix garlic paste with soy sauce, fermented milk, sugar, Chili oil, sesame oil and monosodium glutamate for later use;
7. Remove excess fat from the air-cooled meat pieces, leaving only 1 cm of fat, and cut the meat pieces into 0.5 cm thick slices;
8. Put the fat on the plate and add seasoning.
Taste of dishes:
The sliced meat is tender, refreshing and not greasy.
Question 3: How to eat cold lotus root slices? Practice 1: Wash the lotus root and slice it, then boil the pot of water. After the water boils, put the lotus root slices down and cook for about three minutes. It is the most important step to scoop up the lotus root slices and soak them in cold water, otherwise the lotus root slices will not be brittle. While the lotus root is soaking, cut some chopped green onion, coriander powder and garlic powder into a bowl, add soy sauce, vinegar, a little salt and sesame oil, and then stir well. Pick up the lotus root slices with a colander, drain them, put them on a plate, and pour in the prepared seasoning.
Method 2 of cold lotus root slices: lotus root, dried red pepper, onion, sugar, salt, monosodium glutamate and mature vinegar. Peel, slice and blanch the lotus root for about two minutes, but it won't be crisp and delicious after a long time. Put a little oil into the pot, stir-fry the red pepper, cool it, pour it into a container with lotus root slices, add various seasonings and mix well.
Method 3 of cold lotus root slices: lotus root 500g, soy sauce15g, refined salt 6g, monosodium glutamate 2g, chopped green onion 3g, shredded ginger 3g and garlic 3g. Wash the lotus root, peel it, cut it into pieces, scald it with boiling water, control the moisture, and put it into a plate. Add chopped green onion, shredded ginger, garlic slices, soy sauce, refined salt and monosodium glutamate to the lotus root slices and mix well.
Method 4: 500g lotus root, salt 1 g, 20g white sugar, vinegar10g green onion10g ginger10g. Wash the lotus root, cut it into thin slices, blanch it in a boiling pot, remove it and cool it, and put it on a plate. Cut onion and mince ginger. Mix salt, sugar, vinegar, cold water, onion and ginger, and pour them on the lotus root slices.
Production essentials: It is best to wash the lotus root after cleaning and slicing, because there is mud in some holes of the lotus root. After blanching the lotus root slices, remove the lotus root slices and soak them in ice water, otherwise it will affect the taste and will not be crisp.
Nutritional value of lotus root
Lotus root has a high iron content, so it is quite suitable for patients with iron deficiency anemia. The sugar content of lotus root is not very high, but also contains a lot of vitamin C and dietary fiber, which is very beneficial to all people with weakness such as liver disease, constipation and diabetes. Lotus root is rich in trace elements such as iron and calcium, and also rich in protein, vitamins and starch, which has obvious effects of invigorating qi and blood and enhancing human immunity. Lotus root is also rich in vitamin K, which has the function of contracting blood vessels and blood. It is very suitable for people with congestion, hematemesis, epistaxis, hematuria, hematochezia and parturient. Lotus root can also relieve summer heat and is a good summer food.
Question 4: How to make cold salad delicious This article introduces: How to make cold salad delicious? What seasonings do you need to make cold salad? The following is a complete collection of condiments for cold salad, which you can refer to if necessary.
1.Salty juice: It is made of refined salt, monosodium glutamate, sesame oil and a proper amount of fresh soup, which is white and umami. Suitable for mixing chicken, shrimp, vegetables and beans, such as salted chicken breast, salted shrimp, salted broad beans and salted lettuce.
2. Soy sauce: made of soy sauce, monosodium glutamate, sesame oil and fresh soup, such as red, black, salty and delicious. Used for mixing or dipping meat ingredients, such as chicken in soy sauce, soy sauce meat, etc.
3. Shrimp oil juice: The ingredients are shrimp seeds, salt, monosodium glutamate, sesame oil, Shao wine and fresh soup. The practice is to fry fragrant shrimp seeds with fragrant oil first, and then add seasoning to boil, which is white and salty. It can be mixed with vegetarian dishes, such as winter bamboo shoots with shrimp oil and sliced chicken with shrimp oil.
4. Crab oil juice: The ingredients are cooked crab roe, salt, monosodium glutamate, Jiang Mo, Shaoxing wine and fresh soup. Crab yellow is fried with plants and then boiled with seasonings, which is orange-red and salty. It is often used to mix with meat, such as crab oil fillets, crab oil chicken breast, crab oil duck breast and so on.
5. Oyster sauce: The ingredients are oyster sauce, salt and sesame oil. Add fresh soup to boil, which is brown and salty. Used to mix meat, such as chicken in oyster sauce and sliced meat in oyster sauce.
6. Leek flavor juice: The materials used are pickled leek flower, monosodium glutamate, sesame oil, refined salt, fresh soup and pickled leek flower, which are chopped with a knife, and then blended with seasoning and fresh soup, which is green and salty. It is suitable to be mixed with vegetarian dishes, such as leek-flavored tenderloin, leek-flavored shredded chicken and leek strips.
7. Hemp leaf juice: Sesame paste, refined salt, monosodium glutamate, sesame oil and mashed garlic are used as materials. Dilute sesame sauce with sesame oil, add refined salt and monosodium glutamate and mix well, which is ochre salty spice. It can be mixed with vegetarian raw materials, such as beans in sesame sauce, cucumbers in sesame sauce, sea cucumbers in sesame sauce, etc.
8. Pepper juice: raw pepper, raw onion, salt, sesame oil, monosodium glutamate and fresh soup are used as raw materials. The pepper and raw onion are made into fine velvet, mixed with seasoning and evenly mixed, which is green or salty. Mixed with meat, such as sliced pepper chicken, sliced pheasant, sliced tenderloin, etc. Avoid using cooked pepper.
9. Onion oil: raw oil, chopped green onion, salt and monosodium glutamate are used as materials. After adding oil, the chopped green onion is fried and fragrant, that is, it becomes onion oil, and then it is mixed well with seasoning, which is white and salty. Used to mix poultry, vegetables and meat raw materials, such as chicken with scallion oil and shredded radish with scallion oil.
10. bad oil: the materials are bad juice, salt and monosodium glutamate, which are brown and salty after mixing. Used to mix raw materials such as poultry, meat and aquatic products, such as oily wind claws, oily fish fillets and oily shrimps.
Question 5: How to eat cold cucumber well?
Main ingredients:
Three cucumbers (cut into strips: length 5-6 cm, width 1-1.5 cm), a little pepper and garlic1petal.
Seasoning:
Salad oil, salt, white vinegar, sugar, monosodium glutamate and sesame oil.
Practice:
Pour a small amount of oil into the pot, and when it is 70% hot, add Chili powder and garlic paste; You can immediately add the right amount of salt, sugar and white vinegar; Stir-fry a few times, wait for the seasonings to melt, and then add a small amount of monosodium glutamate (liquid monosodium glutamate is better). Because it is a cold salad, it is best to wait for the seasoning in the pot to cool, then pour it on the cut cucumber, and then drop sesame oil. Mix well.
Cold cucumber 2,
Wash the cucumber, cut it in half, remove the pulp, cut it into strips 10 cm long and thick with chopsticks, add a little salt, marinate it slightly, add monosodium glutamate and sesame oil, pat a few cloves of garlic and mix well, and code it in a plate to form.
Cold cucumber three, vinegar cucumber
Material selection:
500 grams of tender cucumber, vinegar, sugar, refined salt and sesame oil.
Practice:
(1) Peel the tender cucumber, cut off both ends, remove the heart and clean it, cut it into strips 1 cm wide and 4 cm long, soak it in boiling water, take it out, and mix it with refined salt for 20 minutes.
② Squeeze the pickled cucumber dry, put it into a bowl, mix well with vinegar, sugar and sesame oil, and serve on a plate.
Features:
Sweet, sour and delicious, fresh and crisp.
Efficacy:
Cucumber is a good vegetable with high water content, low fat and low sugar. Each hundred grams of cucumber contains 96.2g of water, 0.8g of protein, 0.2g of fat, 2g of carbohydrate, 0.06mg of carotene, 0.2mg of iron and C4 of vitamin. In addition, cucumber contains propanol diacid, which can inhibit the conversion of sugar into fat. Vinegar can reduce weight, not only promote the decomposition of fat in the body, but also accelerate the metabolism of sugar. This dish has a good weight loss effect.
Cold cucumber 4. Cucumber mixed with sesame sauce
Materials:
200g of cucumber, 5g of vinegar and salt, 20g of sesame sauce, and monosodium glutamate 1 g..
Practice:
1.Put sesame sauce into a bowl, sprinkle with salt and monosodium glutamate, and mix well with cold boiled water for later use.
2. Wash the cucumber and cut it into filaments, blanch it in boiling water, remove it and put it on the plate.
3. Pour the prepared sesame sauce on the shredded cucumber, add vinegar and mix well.
Cold cucumber five, garlic mixed with cucumber
1, smash the cleaned cucumber (3-5) roots with a knife, break them into about 1.5CM by hand, put 1/3 teaspoons of salt and mix well for 15 minutes;
2. Chop 3-5 pieces of garlic into garlic paste for later use;
3. Filter the juice oozing from cucumber, then add garlic paste, sesame oil, soy sauce, balsamic vinegar, a little sugar and monosodium glutamate and mix well (if you like spicy food, you can add appropriate amount of Chili oil). Features: refreshing, delicious, simple and easy.
Cold cucumber six, mixed cucumber shreds
Raw materials:
A catty and a half of tender cucumber, five dollars of sesame sauce, five dollars of refined salt San Qian, five dollars of aged vinegar, three slices of ginger shredded, one onion shredded, three cloves of garlic mashed, one dollar of sugar and five cents of sesame oil.
Practice:
First, wash the cucumber, control the moisture, cut it into slices, then cut it into filaments with a straight knife, mix well with refined salt and sugar, and put it into a plate. Then mix the aged vinegar, shredded ginger, shredded onion, mashed garlic and sesame oil, and pour them on shredded cucumber when eating. If the cucumber is washed, it is smashed with the back of a knife, then cut into small pieces, and mixed according to the above method, and the cucumber is patted with a mixing knife.
Features:
Fresh, crisp and delicious, light and delicious.
Cold cucumber seven, seaweed mixed with cucumber
Ingredients: dried San Qian, fresh cucumber, soy sauce, aged vinegar, garlic, Jiang Mo and sesame oil.
Practice:
Choose dark green fresh cucumber with thorns, wash it, cut it into copper coins with a straight knife, or chop it into five long sections, and first mix in refined salt to taste; Soak the dried seaweed in warm water until soft, and put it in cucumber. Finally, add soy sauce, aged vinegar, mashed garlic, Jiang Mo and sesame oil, mix well and serve on a plate.
Features:
Dark green and crispy, with seafood.
Cold cucumber eight or three kinds of cucumber
Raw materials:
Two catties and five taels of cucumber, four peppers, five taels of refined salt, five taels of sugar San Qian, five taels of vinegar, one tael of onion, two taels of ginger, two taels of soy sauce and five taels of pepper oil.
Method:
Wash the cucumber and remove the pulp, and cut it into sections three minutes wide and eight minutes long with a straight knife; Pepper is also cut into silk with a straight knife; Blanch cucumber in boiling water, remove and dry, sprinkle with salt and mix well to serve. Heat the pepper oil from the pot, add onion, ginger, pepper, soy sauce, vinegar, sugar, etc. and mix well on the cucumber.
Features:
The color is delicious and the production is convenient.
Cold cucumber nine, oil-fried cucumber
Raw materials: > >
Question 6: How to cook the cold embryo orchid first,
Depending on your taste (the following materials can be selected more than one), you can add Ming oil, Chili oil, Zanthoxylum oil, pepper, onion, ginger, garlic, soy sauce, sweet soy sauce, vinegar, salt, monosodium glutamate and chicken essence.
Mix well and you can eat
Question 7: How to make cold dishes and eat cold vermicelli?
Ingredients: vermicelli
Ingredients: ginger, onion, garlic and green pepper.
Seasoning: salt, sugar, monosodium glutamate, rice vinegar and red oil.
Production: 1. Soak the vermicelli with boiling water for later use;
2. Shred ginger, onion and green pepper, and chop garlic;
3. Add a proper amount of salt to the swollen vermicelli, then add a small amount of sugar and monosodium glutamate, and add garlic and shredded ginger and onion.
Add shredded green pepper scalded with boiling water, add appropriate amount of rice vinegar, and finally add red oil and mix well. Ready to eat.
Note: In the process of making vermicelli, potassium aluminum sulfate dodecahydrate was added. Excessive intake of aluminum ions can make people dementia. Therefore, although cold vermicelli is a delicacy to stimulate appetite and relieve summer heat in midsummer, you should not eat more.
Sesame salad with chicken and cucumber
"raw materials"
Chicken breast 1-2 pieces, wine 1 tablespoon, a little salt, a cucumber, and mix.
"production process"
1. Drain the chicken with wine and salt, put it in a container, cover it with plastic wrap and heat it for 2 minutes.
2. Sprinkle salt on the cucumber, rub it on the chopping board, and then cut it into slender strips.
3. Grind sesame into 2 pieces
Tablespoons, 2 tablespoons of sugar, 2 tablespoons of soy sauce 1/2, and a little sugar. Mix the ingredients into the shredded chicken and cucumber.
Crispy mixed cucumber
Ingredients: cucumber
Accessories: canned oranges
Seasoning: sesame oil, onion, ginger, garlic, vinegar, sugar, salt and red pepper.
Production method:
1, cut the cucumber into strips, add salt and marinate for ten minutes;
2. Shred onion, ginger and red pepper, and fry garlic slices with hot incense;
3. Squeeze out some water from the pickled cucumber, add vinegar and sugar and mix well. Finally, add onion, ginger, red pepper and shredded garlic.
Slices of fried oil, marinate for another ten minutes, and serve, garnished with canned oranges.
Cucumber salad
1. Cut the cucumber in half and then cut it diagonally, not too thick.
2. Chop the coriander.
3. Put some sesame oil, sesame, vinegar and chopped coriander on the chopped cucumber.
Step 4 mix well.
5. You're done and ready to eat.
If you want to eat spicy food, you can add some Laoganma appropriately.
Red celery
Raw materials:
Celery150g, vinegar 3g, red oil 5g, soy sauce 5g, mashed garlic 5g, proper amount of salt, sesame sauce10g and sesame oil 5g.
Making:
1, celery washed, shredded, blanched in boiling water, drained, and placed on a plate.
2. Mix garlic paste, sesame sauce, soy sauce, salt, etc. and pour it on celery shreds, then pour red oil and sesame oil and mix well to serve.
Sweet and sour three silk
Raw materials:
50g celery, 5g vinegar, 50g radish, monosodium glutamate 1 g salt, 50g green pepper and 5g sugar.
Making:
1, celery and radish are washed and shredded, and the pedicels of green peppers and seeds are washed and shredded, and placed in plates respectively.
2, three silk into the boiling water pot to cook, remove the code in the plate to cool for later use.
3. Pour the white sugar, salt and monosodium glutamate on the three wires in the dish, pour in vinegar and mix well.
9 "Pickled celery with pepper oil"
Raw materials:
750g of fresh celery, 0g of Jiang Mo10g, 20g of refined salt, a little monosodium glutamate, 25g of pepper oil and 50g of aged vinegar.
Making:
Remove leaves and roots from fresh celery, clean it, cut it into 5cm long sections with a straight knife (thick roots can be split in half), cook it in a boiling water pot, take it out, take a cold shower to control drying, then mix the refined salt, monosodium glutamate and aged vinegar, put it in Jiang Mo, and pour in the heated pepper oil to taste.
Features: rich in nutrition and fragrant.
Shredded fish with celery.
Raw materials:
Tender celery heart 1 50g, clean green fish 200g, egg white 20g, refined salt 3g, cooking wine15g, monosodium glutamate10g, oil 20g, shredded ginger 5g, wet starch 20g, shredded onion10g, and broth 80g.
Making:
1, wash celery heart, cut into inches, cut green fish into 6 cm long filaments along the length, add 20g of egg white, 20g of refined salt1.5g, and 20g of wet starch, and mix well to make a good slurry.
2. Put the saucepan on the fire, heat it, add lard, when it is 30% hot, add fish shreds, gently slide them with chopsticks until they are cooked, then pour them into the spoon and drain the oil.
3. Leave less base oil in the pot, add onion and shredded ginger, stir-fry celery for 50% heat, add refined salt, monosodium glutamate and broth to taste, then add shredded fish, cooking wine, thicken with wet starch, pour in sesame oil, turn over the frying spoon, and serve out of the pot.
Features: the shredded fish is delicious, the celery is crisp and tender, refreshing and delicious.
Vinegar ears
Appropriate amount of black and white fungus, soaked in cold water, chopped chives. Soak two kinds of auricularia auricula in boiling water for two minutes, remove them, and add chopped chives, salt, sesame oil and vinegar and mix well.
Sweet and sour tricolor silk > >
Question 8: How to make cold salad delicious? 1, mixed with onion
Ingredients: Onion, one catty, green and red peppers, three soy sauces, San Qian mature vinegar, San Qian refined salt, five money and sesame oil, three points.
Method: peel off the old skin of the onion, wash it, cut it into pieces with a straight knife, and then cut it into thick silk or small pieces; Chili peppers are cut into shreds with a straight knife and put in a plate, then mixed with refined salt, soy sauce and aged vinegar, and finally dripped with sesame oil and stirred evenly.
Features: fresh and crisp, sour and spicy.
2, mixed cabbage raw materials: cabbage Jin half soy sauce five money sesame oil five points sugar one money salt two points.
Method: Peel off the cabbage, wash it, and cut it into pieces one inch long and half an inch wide with a straight knife. Boil it in boiling water for two or three minutes, and scoop it up. Do not overdo it. Drain the water and put it in a bowl. Stir in soy sauce, sesame oil, sugar and salt. In addition, dried shrimps, dried fragrant peppers and shredded green and red peppers can be added, and vinegar can be added to make sweet and sour cabbage.
Features: sweet, salty and crisp, served with wine and side dishes.
3. Mix mung bean sprouts
Ingredients: mung bean sprouts, two pounds of cucumber, two ounces of salt, five dollars of shredded onion, two dollars of ginger, two dollars of vinegar, five dollars of sesame oil and one dollar.
Method: remove impurities from mung bean sprouts, wash them, blanch them in a boiling water pot (be careful not to blanch them too much), and remove them to control the water; Wash cucumber, cut it into slices with a straight knife, then cut it into filaments, sprinkle with salt, add shredded onion and ginger, mix well, and finally pour vinegar and sesame oil on the plate. For example, add soaked dried bean sprouts and vermicelli to make mung bean sprouts mixed with three shreds.
Features: fresh, delicious and nutritious.
4. Cucumber mixed with shrimp slices
Ingredients: two pairs of shrimps, one cucumber, one green garlic seedling, two green leaves, three soy sauce, five money, sesame oil, one money, old vinegar, two money, soaked fungus and two money.
Method: Peel prawns, cook them in a boiling water pot, take them out and air-cool; Wash cucumber and cut it into semi-circular pieces with a straight knife; Picking and cleaning green garlic sprouts and green vegetable leaves, cutting them into sections with a straight knife, and putting them all on the case for later use. At this time, push the cold shrimp into pieces. Then plate and season. The order of setting the plate is: first, lay the bottom with green leaves, then set the shrimp slices into patterns (optional), and put the cucumber slices and green garlic seedlings on the upper layer, sprinkle with water fungus, and pour in soy sauce, sesame oil and aged vinegar.
Features: bright and beautiful, fragrant and delicious.
5, sesame sauce mixed with beans
Ingredients: fresh beans, five ounces of sesame sauce, two ounces of refined salt, five dollars of monosodium glutamate, ten grains of pepper oil and five dollars of Jiang Mo San Qian.
Method: Cramp the beans, break them, wash them, cook them in a boiling pot, then soak them in cold water, remove them and put them in a mixing plate. Mix sesame paste with cold boiled water, heat pepper oil, add refined salt, monosodium glutamate and Jiang Mo, pour on the beans, mix well and serve.
Features: green in color and delicious in flavor.
6. Shredded pork mixed with vermicelli
Ingredients: pork (thin), three or two mung bean vermicelli, two pieces of cooking oil, five money soy sauce, San Qian sesame oil, five money vinegar, two money mustard, five points salt water, one money sesame sauce, five money monosodium glutamate and ten tablets.
Method: first wash the pork, slice it into pieces and then cut it into filaments; After the vermicelli is soaked soft, it is cut into shreds with a straight knife, boiled in a boiling pot, fished out and put in cold water, drained and put into a plate, and stirred with chopsticks. Then put the wok on a high fire, pour in the oil and heat it, then stir-fry the shredded pork in the wok, add a dollar of soy sauce, and serve it on the vermicelli until the meat color changes. Pour the juice made of vinegar, sesame oil, mustard, salt water and monosodium glutamate, preferably with sesame sauce.
Features: delicious and refreshing, accompanied by wine and delicacies.
7. Mix leeks
Ingredients: fresh leek, 2 kg salt, 5 yuan pepper, 10 capsules.
Method: Pick and wash leeks, cut them into inches with a straight knife, mix with salt and pepper, put them in a pot, cover them, and marinate for two or three days before eating.
Features: It is economical and practical, and it is most suitable to accompany meals.
8. Mix fragrant soybeans
Ingredients: soybean 2 kg salt 1 2 soy sauce 1 2 rice wine 5 money spiced powder 5 money chopped green onion 2 money.
Method: Pick and wash the broken soybeans bitten by insects, pour them into the pot, add water to soak the bean noodles, pour in the spiced powder (or add a dollar of Lingyunxiang), cook on high fire for about 15 minutes, then move to low fire for stewing. At this time, add seasoning such as salt, soy sauce, yellow wine, etc., cover the pot tightly and stew until the bean skin swells. When the soup becomes thick juice, take out the pot, cool and plate. When eating, you can sprinkle some chopped green onion and drop some sesame oil to make it more fragrant.
Features: delicious and crispy, served with wine and side dishes.
9. Spicy fans
Ingredients: vermicelli, six, two, sugar, five points, soy sauce, one, two, Chili oil, five dollars, vinegar, San Qian pepper powder, one dollar, monosodium glutamate, one point method: First, the vermicelli is softened with boiling water, and cut into two-inch long pieces and put on the plate. In a bowl, add soy sauce, vinegar, sugar, monosodium glutamate and cold boiled water to make a marinade, pour it on the vermicelli, sprinkle with pepper powder, pour in Chili oil and mix well.
Features: This dish is Sichuan flavor, spicy and spicy, and it is the best accompaniment to wine.
10, mixed vermicelli
Raw materials: good flour and noodles are five or two clear ...... > >
Question 9: How to make a good salad dressing and how to eat it 1
Hot and sour sauce: Hot and sour sauce is often used in the mixing of cold dishes of vegetables, chicken and some fish, such as crisp pickled cabbage, hand-torn chicken and hot and sour fish fillets. Specific practice: white vinegar, salt, monosodium glutamate, a little sugar (for fresh use), sesame oil and Chili oil are mixed until the seasoning is completely melted and mixed.
2
Salty juice: Salty juice is often used in the mixing of cold dishes such as meat, seafood and vegetables, such as salted chicken fillet, salted shrimp, peanuts and bumper harvest (no spicy). Specific practice: salt, sugar and monosodium glutamate are melted with warm water, and a little sesame oil or spicy oil can be added.
three
Sweet and sour juice: Sweet and sour juice is mainly used in the mixing of cold dishes with vegetable ingredients, such as sweet and sour melon strips. Specific practice: salt and sugar are directly melted with white vinegar or rice vinegar and then stirred with ingredients.
four
Garlic-flavored juice: Garlic-flavored juice is often used in the mixing of vegetables and some cold dishes of meat, such as garlic-flavored cowpea, garlic paste and white meat. Specific practice: garlic is mashed with a garlic masher and mixed with salt, sugar, monosodium glutamate and sesame oil.
five
Ginger juice: Ginger juice is mostly used for mixing cold dishes with seafood and poultry ingredients, such as ginger crab sticks and ginger chicken chops. Specific practice: ginger is broken, and the ginger juice is squeezed out and mixed with salt, monosodium glutamate and sesame oil.
six
Sweet and spicy juice: Sweet and spicy juice is often mixed with vegetable products, such as sweet and spicy radish. Specific practice: sugar, salt and vinegar (white vinegar and rice vinegar can be used) are boiled with fire, mixed with ingredients and then sprinkled with Chili oil.
Question 10: How to cook delicious cold salad to taste better? Talk about what key points should be paid attention to in cold salad and how to mix cold salad juice. As long as you master it carefully, you can make delicious cold salad. 1, the ingredients should be fresh and must be cleaned; It is best to blanch utensils and washing and cutting objects with boiling water. 2. It is best to cut the cold salad into uniform sizes in order to fully and evenly absorb the cold salad juice. 3. The ratio of soy sauce to balsamic vinegar is 2: 1, that is, 2 tablespoons of soy sauce, 1 tablespoon of balsamic vinegar, and so on, balsamic vinegar also has bactericidal effect. 4, garlic is best pressed into mud with a garlic press, which is more intense than cutting with a knife. Be sure to add garlic paste, garlic paste has bactericidal effect. 5, it is best to use homemade Chili oil, full of spicy flavor, and add a few drops of sesame oil, the fragrance is more intense. 6. If the ingredients contain more water, you can marinate them with salt for a while, and then pour out the water, so that the taste of the ingredients will become more crisp. 7, blanched vegetables, must be too cold, and then drain the water, so as to maintain a crisp feeling. 8. For some ingredients, coriander or chopped green onion can be added appropriately to increase the flavor of cold salad.
material
2 strips of eggplant
2-3 parsley
Garlic 1 piece
Finger pepper 6 capsules
4 tablespoons soy sauce
2 tablespoons balsamic vinegar
Salt 1 teaspoon
Chicken essence 1 teaspoon
A few drops of sesame oil
Proper amount of homemade Chili oil
step
1. The main material is ready.
2. Remove the eggplant from the head to the tail and steam it in a steamer.
3. At this time, we can prepare cold sauce, which refers to cutting bell pepper, pressing garlic into mud, cutting coriander into powder, 4 tablespoons of soy sauce, 2 tablespoons of balsamic vinegar, salt 1 teaspoon, chicken essence 1 teaspoon, a few drops of sesame oil and a proper amount of homemade Chili oil, and blending into cold sauce.
4. The eggplant is steamed until it can be inserted with chopsticks (insert more places).
5. Take out the eggplant, tear the two halves and put them in a dish to cool.
6. Let it cool and then tear it into thin strips.
7. then sprinkle with coriander powder, pepper rings and garlic paste, and then pour in the prepared cold sauce.
8. Mix well and leave for a while to eat.