What should I do if it’s hot? Salad!

Originally this was just a joking conversation between friends - what should I do? Let’s serve it cold! In fact, this just meets people's dietary requirements when the weather is hot - simple, cool and light.

In fact, cold dishes are only one of the methods for making cold dishes. Other methods include boiling, sauce, pickling, braising, freezing, crisping, smoking, waxing, crystal, etc.

Stir-fried raw materials are first cut into shreds, slices, blocks, strips, etc., scalded slightly with boiling water, or slightly smoothed with oil, then filtered out the water or oil, and added with pepper oil as the base. The main condiments are mixed in at the end.

Marining is a method of soaking the main ingredients with seasonings.

To make sauce, the raw materials are first marinated in salt or soy sauce, then put into a miso soup prepared with oil, sugar, cooking wine, spices, etc., boiled over high heat to skim off the foam, and then over low heat. Cook, then simmer the soup over low heat and spread it on the skin surface of the finished product.

Brine is to put the raw materials into the prepared marinade, slowly immerse it over low heat, and let the flavor of the marinade slowly penetrate into the raw materials.

Cui, crispy refrigerated dishes are made by simmering the raw materials in a soup with vinegar and sugar as the main seasonings over slow fire for a long time, making the main ingredients crispy and mellow and fragrant.

Smoking is to place the raw materials cooked by steaming, boiling, frying, braising, etc. in a sealed container, ignite the fuel, and use the smoke from the combustion to stew the pyrotechnic flavor into the raw materials. , a way to form a special flavor.

Crystal, also called jelly, is made by putting the raw materials into a vessel containing soup and condiments, steaming them in a drawer, or stewing them slowly in a pot, and then letting them naturally Cool or place in refrigerator to cool.

This seemingly simple cold dish has so many tricks. What I love most is the cold salad, because it is simple - the eater is fully capable of making it by himself. If it is not sour enough, add some vinegar, and if it is not salty enough, add some salt; cool - there is no burning during heating, so why not freeze it; light - Cucumber, lettuce and jellyfish are crisp and clear.