to make salad, you have to make cold sauce first? Southern translation for sauce? Or cold sauce, and to make a good cold sauce, we must first make a good manes sauce, because it is the basis for preparing many sauces, so it is also called a basic sauce. The method of making the sauce is as follows:
Ingredients: egg yolk, 2 salad oils, 5g mustard, 2g white vinegar, 2g lemon juice, 6g cold soup, 5g refined salt, 15g pepper, a little
Method of making:
1? Put the egg yolk in a ceramic vessel, then add the refined salt, pepper and mustard.
2? Stir the egg yolk evenly with egg beater, then gradually add some salad oil, and keep stirring with egg beater to blend the egg yolk with the oil.
3? When the viscosity increases and the hand feels hard, add white vinegar and cold soup. At this time, the viscosity decreases and the color becomes lighter. Then continue to add salad oil until the oil is added, and finally add lemon juice.
characteristics: light yellow color, thick paste, fragrant, sour and salty, soft and delicate.
based on Manasseh, many kinds of Sisi can be evolved, including Tartar Sisi, Thousand Island Juice, French Juice, Vinegar Sauce and so on, which are briefly introduced as follows:
Sisi Tatar
Raw materials: Sisi Manasseh 5g boiled eggs, a pickled cucumber 5g parsley.
Thousand Island Juice
Ingredients: 5g of mayonnaise sauce, 125g of tomato sauce, 5g of boiled egg, 5g of pickled cucumber and 3g of brandy, lemon juice, refined salt and pepper.
Method:
Chop boiled egg, pickled cucumber and green pepper, then put all the ingredients together and stir evenly.
French juice
Ingredients: 5g of white vinegar, 1g of French mustard, 5g of salad oil, 5g of clear soup, 2g of chopped green onion, 5g of minced garlic, 4g of lemon juice, spicy soy sauce, refined salt and pepper
Method:
Mix all the ingredients except Manas sauce, and then gradually add them into Manas sauce.
Potato salad
Ingredients: 1g of potatoes, 25g of fresh cucumbers, 15g of pickled cucumbers, 15g of tender peas, 1g of carrots, 5g of onions, 5g of boiled eggs, 15g of cream, 1g of refined salt
Method:
1? Peel potatoes, wash them, steam them in a cage or cook them in a pot, cool them and cut them into dices; Fresh cucumber and sour cucumber are peeled, seeded and diced; Boil tender peas and carrots, take them out, and cut carrots into dices; Dice onion; Boiled eggs, shelled and diced.
2? Put all the above raw materials together in a ceramic vessel, and add the sauce of Manasseh, cream and refined salt and mix well.
characteristics: light yellow color, sour and salty taste, fresh and delicious.
[Note] On the basis of potato salad, chicken breast salad, ham salad and prawn salad can also be made.
vinegar and oil sauce
raw materials: salad oil 1g white vinegar 5g Manasseh sauce 5g mustard sauce 2g refined salt 1g white sugar 25g pepper with a little cold boiled water
preparation method:
put Manasseh sauce, mustard sauce, refined salt, white sugar, white vinegar and pepper in a ceramic vessel and mix well, then gradually add salad oil and cold boiled water.
after learning how to make snacks, you can start making salads. Here are some common methods of making western-style salads.
chef's salad
ingredients: boiled beef 25g, boiled chicken 25g, ham 25g, cheese 15g, asparagus 4 tomatoes, 5 lettuce leaves, 2 slices of boiled eggs, 5 cups of French juice
preparation method:
1? Tear lettuce leaves into small pieces and put them in the middle of the plate.
2? Boiled beef, boiled chicken, ham and cheese are all cut into thick shreds, and placed around the lettuce leaves with asparagus.
3? Cut tomatoes and boiled eggs into orange petals, put them next to the above raw materials alternately, and serve with French juice alone.
characteristics: bright color and rich meat flavor.
Vienna vegetable salad
ingredients: mosaic lettuce 15g, endive lettuce 15g, red cabbage head 15g, cooked egg yolk 1g, 2 sauces of vinegar and oil 1g
preparation method:
1? Cut mosaic lettuce and endive lettuce into 3 pieces? 5 cm long pieces, shredded red cabbage head, and crushed boiled egg yolk.
2? Mix the vegetable segments and shredded vegetables, pile them on a plate, sprinkle with egg yolk, and pour vinegar and oil on the table. Serve.
characteristics: golden red in color, sweet and sour and crisp.
Salmon salad
Ingredients: 15g of clean salmon meat, 3 quail eggs, 2 lettuce leaves, 5g of bean sprouts, 5 sauces of vinegar and oil, refined salt and pepper
Preparation method:
1? Cut the salmon fillet into three large pieces, sprinkle with salt and pepper, and fry over low heat.
2? Cooked quail eggs, shelled and cut in half, tomatoes cut into orange petals.
3? Put lettuce leaves on the bottom of the plate, sprinkle with bean sprouts, then put salmon and quail eggs, decorate with tomatoes around, and finally pour in vinegar and oil.
features: combination of cold and heat, refreshing and appetizing.
[Note] This is a popular salad in the west in recent years.
French vegetable salad
Ingredients: tomatoes, lettuce, cucumbers, carrots, corn kernels, yellow peppers, red peppers, black olives and onions.
seasoning: 1 tsp of French butter, 1 tsp of classical aromatic vinegar, 3 tsp of olive oil (vinegar: oil = 1: 3), salt, black pepper and red onion.
Practice: 1. Wash all vegetables, slice cucumbers, dice carrots, and dice onions, yellow peppers and red peppers.
2. Slice tomatoes, break lettuce into small pieces and prepare corn kernels.
3. Chop the red onion and mix well with other seasonings.
4. Pour the mixed seasoning on the processed vegetables, mix well and put on the plate.
Ingredients: carrot, celery bud, green pepper, yellow pepper, cauliflower and little red tomato
Ingredients: salad dressing
Seasoning: salt and sugar
Production:
1. Wash and cut the ingredients according to the requirements.