What seasonings should be used for cold salad and braised vegetables to accompany the soup

In summer, many people have no appetite, so they are very fond of eating cold vegetables, which are very simple to make, and you can eat a lot of different vegetables, which is very nutritious. Because the coleslaw itself has no taste, whether it tastes good or not depends entirely on the marinade on it. As long as the marinade is done well, the unpalatable vegetables will also become delicious, so the marinade method is very important, and then we will take a look at how to adjust the marinade to be delicious.

The most common way to prepare cold salad marinade is to put sesame oil, light soy sauce, pepper oil, sugar, salt, and vinegar in a bowl and stir well. This marinade is generally used for cold vegetarian dishes. If you want to make it more fragrant and tasty, you can prepare some chopped green onions, then microwave them for a while before adding sesame seeds and minced garlic.

Of course, in different regions, the marinade taste of cold salad is also different, when we buy cold salad outside, we can find that the cold salad sold outside, although it looks very red, but it is not very spicy to eat, but it is very fragrant, and the taste is also very layered. The main thing is to put some sugar and light soy sauce in it when making the marinade of cold vegetables, or rock sugar, and dark soy sauce to taste. In this way, the coleslaw will be very oily and look very appetizing.

If you don't like to eat this traditional flavor of coleslaw, you can also make it into a salad flavor, put some light soy sauce, vinegar, sugar, olive oil and sesame seeds in it, and then squeeze in some lemon juice, go to some salad at a few o'clock, and then stir well, the salad that comes out of this way is also very delicious, and very appetizing, many young people like this flavor of coleslaw very much. The marinade of cold salad is still relatively easy to make, the main thing is to see what kind of taste you like, you can put something in it if you like it, and you can leave it out if you don't like it.

You need to add some water in a small bowl, and then add vinegar, light soy sauce, soy sauce, but a little drip, and then add edible salt It will be particularly delicious, and the raw materials prepared are the corresponding vegetables, as well as white sugar, and edible salt.

This should be adjusted according to your own taste, in most cases, you need to release raw vinegar, cooking wine, chili oil, salt, and you can put some chicken essence.

I think that the marinade for cold dishes must be sweet, sour and delicious, and at the same time, we should also pay attention to vinegar, salt, peppercorns, ingredients, and sesame oil.

Learn with me two Sichuan-style cold vegetable marinades:

1. Spicy sauce.

Recipe] 30 grams of red oil sea pepper (or 100 grams of red oil), 20 grams of Sichuan pepper powder, 30 grams of red soy sauce (if dark soy sauce needs to be diluted with water), 30 grams of refined salt, 20 grams of monosodium glutamate (milled flour), 30 grams of sugar, 50 grams of cooking wine, 20 grams of minced ginger, 750 grams of sesame oil and other flavors with boiling water (or fresh soup).

Preparation Instructions] This recipe has a strong taste, spicy, salty and fresh, and slightly sweet. It can be adjusted into a sauce poured over cold dishes, or the above seasonings can be directly mixed with shredded belly, braised beef, etc. This flavor type of red oil, pepper powder (or pepper oil) is heavier.

2. Red oil flavored juice.

Recipe: 100 grams of red oil, 50 grams of soy sauce, 20 grams of monosodium glutamate, 30 grams of sugar, 75 grams of cooking wine, 50 grams of garlic paste, about 20 grams of refined salt, 20 grams of minced ginger, 15 grams of five-spice powder and other seasonings are prepared with 750 grams of boiling water (or fresh soup).

Preparation Instructions] This recipe is mainly salty, fresh, spicy, and has a strong red oil flavor and a slight sweetness. It can be adjusted into cold dishes poured with sauce, or directly mixed into cold dishes such as braised beef slices and husband and wife lung slices.

Hello! The ingredients used in the soup are different from place to place. Sichuan and northern regions like to use red brine, Sichuan brine.

Use Pixian bean paste, dark soy sauce, red oil, rock sugar, and flavor.

Fine, chicken powder color seasoning, spices like to use, such as pepper, spices, cinnamon, cloves, grass fruit, etc.

The red brine (miso soup) in the northern region likes to use sugar color and dark soy sauce.

Red yeast rice, monosodium glutamate, chicken powder color seasoning, spices like to use pepper, spices, cinnamon, cumin, cloves, angelica.

Sand kernel, kaempfera, tangerine peel, licorice, cardamom, etc.

Guangdong prefers to use white brine, first boiled into fresh soup with pork stick bones and Jiang Yaozhu, and then used light soy sauce, rose wine, Huadiao wine, oyster sauce, chicken powder, monosodium glutamate, rock sugar to mix and season, and spices like to use monk fruit, thyme, kaempfera, angelica, fragrance, etc. (The above content is for reference only).

Ingredients for household braised soup. 4 ingredients, 10g cinnamon, 1 grass fruit, 4 bay leaves, 10g cumin, 5g thirteen spices, 10 rock sugars, 100ml soybean soy sauce, 150g soybean paste, 3000ml water, 100g onion, 1 green onion, 30g ginger, 1 garlic.

I've heard that there are people here who teach braised soup

Fresh juice. In a bowl, add 1 tablespoon of light soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of Sichuan pepper oil, then add 1 tablespoon of sugar, 2 tablespoons of salt, and 2 tablespoons of vinegar and mix well. This sauce is mostly used in cold vegetarian dishes. Let's put the cooking oil in the bowl first.

<> add the prepared chopped green onion and peppercorns, we heat them in the microwave for 5 minutes, then we take them out and add sesame seeds and minced garlic as well as oyster sauce, light soy sauce and salt. After joining, we have to stir them well, if you like to eat spicy sauce, you can add some chili powder to it, shredded meat sauce method, wrap the shredded meat with a layer of dry potato starch, put the bottom oil in the pot, fry the shredded meat in the pot, put the sweet noodle sauce and soybean sauce and stir-fry, put half a handful of water after the sauce is fried, and thicken the shredded meat sauce

The sauce is done, of course, it is also divided into regions, the cold dishes mixed by others are so juicy, the color is red, not spicy, very fragrant, and the dishes mixed out by themselves put a lot of red oil and are also very dry, no juice, and the red oil is too much and very spicy. Coleslaw with a little light soy sauce! Or a little soy sauce, depending on what kind of dish the situation is!!

Some dishes are for freshness!! Some are color lifts! Some of them should have a natural taste, but what kind of sauce should be served without adding cold dishes?

This is based on personal taste, what kind of seasoning you like to eat, the following is to share the seasoning I usually use in cold dishes, I often use sesame paste, cooked peanuts, homemade chili oil, garlic sauce, vinegar, light soy sauce, sesame oil, salt, chicken essence, Nande, etc. Method: Take an appropriate amount of green mustard paste, Thousand Island paste, <>

Sesame flavored salad with light soy sauce, balsamic vinegar, sugar, olive oil, white sesame seeds. In addition, a little garlic and lemon are crushed in a food processor, and mixed well with the above ingredients, I will not do a case today, but today I will talk about the key points of cold salad. Whether it is scalding water or raw mixing, the water must be cleaned, so that the cold dishes can be flavored and oily, and most cold dishes should be put garlic vinegar, because these two things can be sterilized, and the knife edge should be cut smaller, which is easy to taste.

We need to cool it and boil it, and then pour in all the sour vinegar, soy sauce and cabbage, and then put the chicken essence and salt, and then put the minced garlic and ginger and green onion together, which will be very delicious.

Brine is a common condiment in cooking, most of the brine is made by itself, the materials used in the production of brine are different, the following introduces several production methods and materials of brine: 1. Materials: Sichuan pepper, star anise, cloves, grass fruit, licorice, cinnamon a total of 3 4 cups.

Method: brine material, sand ginger powder and cloth bag. Add eight cups of water to a boil and simmer for about 1 hour and a half to 2 hours.

2. Ingredients: star anise (two grains), cumin, Sichuan pepper (two teaspoons each), licorice (six pieces), cinnamon (one piece), grass fruit (one), tangerine peel (1 4) Method: Carry the brine material in a cloth bag, add 12 cups of water and boil for 30 minutes.

3. Ingredients: pork, pork bones, add old mold tempeh, cinnamon, tangerine peel, licorice, cumin, star anise, monk fruit Method: Add water and boil for one hour.

4. Ingredients: 50 grams of soy sauce, star anise, cinnamon and grass fruit, 25 grams of sand ginger, Sichuan pepper and cloves, 50 grams of licorice, and 500 grams of boiling water. Method:

First, put the soy sauce, cooking wine, rock sugar, refined salt, and monosodium glutamate in a clay pot and put it on a low fire, and cook for about 1 hour. Spices and herbs should be soaked in a basin frequently. Once the brine is made, it is best to use it every other day.

Simmer the pork bones for an hour and a half, remove the bones, leave the fresh soup for later use, take an appropriate amount of fresh soup, add green onion and ginger, add refined salt, a little monosodium glutamate and sugar, put in the spice bag, add Shao wine, turn to low heat and boil slowly for half an hour.

Add a little more light soy sauce and vinegar, which is the most important thing, and just add a little of the other ingredients.

The seasoning of the mixture generally has salty, sour, spicy and spicy flavors, and is seasoned with fresh soup, sugar, sesame oil, vinegar, salt, chili oil, etc., to a greater or lesser extent, giving each cold dish a different taste.

1. Salty and fragrant dressing:

Ingredients: fresh soup, hot oil, minced green onion, minced garlic, light soy sauce, sugar, salt, chicken essence, white sesame seeds, coriander, etc.

Method: Take a large vegetable bowl, add an appropriate amount of chopped green onion, minced garlic, hot oil, salt, etc. to the bottom of the bowl and stir well, then add an appropriate amount of light soy sauce, chicken essence, a small amount of sugar, etc. and stir well.

Usage: Meat and vegetable raw materials are available, all-purpose cold vegetable seasoning.

Second, hot and sour mixing:

Ingredients: fresh soup, aged vinegar, sugar, chili oil, millet pepper, monosodium glutamate, salt, etc.

Operation: Take a clean small bowl, pour in 1 tablespoon of light soy sauce, 1 tablespoon of aged vinegar, 1 tablespoon of sugar, 2 tablespoons of chili oil, a little monosodium glutamate, salt, and stir well

Usage: Meat and vegetable raw materials are available, cold bean curd fungus, cold enoki mushroom, etc.

3. Spicy mixing:

Ingredients: hot oil, green onion, garlic, white sesame seeds, sugar, salt, coarse chili noodles, fine chili noodles, light soy sauce, etc.

How to operate: Put chopped green onion, minced garlic, a spoonful of sesame seeds, a spoonful of coarse chili noodles, a spoonful of fine chili noodles, a spoonful of hot oil, three spoons of light soy sauce, a pinch of salt, and a spoonful of sugar in a bowl and stir well to adjust the sauce.

Usage: Meat and vegetarian raw materials are available, spicy lotus root slices, spicy shrimp, etc.

I will share with you an all-purpose sauce: put light soy sauce in a bowl, sprinkle with minced garlic, coriander, sesame oil, millet spicy, chopped green onion, and sesame seeds.

Ingredients for the sauce of the sauce.

2 3 tablespoons of aged vinegar, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 1 tablespoon of sesame oil, appropriate amount of salt (depending on the increase or decrease of taste), appropriate amount of red oil and chili seeds, appropriate amount of minced garlic.

Steps. 1. Mix all the ingredients in a bowl and mix thoroughly, after the cold dishes are washed and cut, pour the seasoning juice on the cold dishes and mix well.

2. If you like to eat minced garlic and chili peppers, you can add minced garlic and red oil chili seeds to the seasoning sauce. Minced garlic tastes better when soaked in the sauce for a while.

Summary. Hello Dear Hello Coleslaw is a dish made by adding red oil, soy sauce, garlic and other ingredients after preliminary processing and blanching of cucumbers, leeks, bean sprouts and other ingredients.

Ingredients: fresh soup, hot oil, minced green onion, minced garlic, light soy sauce, sugar, salt, chicken essence, white sesame, coriander, etc.

Usage: Meat and vegetarian original calendar bucket ingredients are available, all-purpose cold vegetable seasoning.

Hello dear cold salad is made of cucumbers, leeks, bean sprouts, cherries and other ingredients through preliminary processing and blanching treatment, adding red oil, soy sauce, garlic and other ingredients with which core section to make Li Yu's dishes.

First, braised vegetables and cold salads, many local customers require seasonings, which are also more suitable for wine and rice, and the appropriate amount of fresh soup is blended. It is white salty and umami. Suitable for chicken, oil, garlic paste.

Dilute the sesame paste with sesame oil, add salt and monosodium glutamate. It is the salty flavor of ochre shrimp meat, vegetables and beans. Mix meat and cook.

Vegetarian raw materials are available. Second, the ingredients of the scallion oil juice and liquor flavor juice used for marinating five flavors are edible oil, minced green onions, salt, and flavor materials are liquor, salt, monosodium glutamate, and essence. Put the minced green onion in hot oil and fry until fragrant, that is, it becomes scallion oil, and then mix well with other seasonings.

It is a white salty scent. It can be used to mix poultry, vegetables and meat raw materials. Sesame oil, clear soup.

Mix the seasoning well and add the liquor. It is a white salty scent. You can also add soy sauce to make it red.

Third, the sauce and marinade sauce and red oil sauce are made by blending soy sauce, monosodium glutamate, sesame oil and fresh soup. It is a red-black salty and umami seasoning. The ingredients are red pepper oil, salt, monosodium glutamate, fresh soup, and mixed into juice.

It is red, salty and spicy. It can be mixed with meat and vegetable raw materials. Fourth, the seasoning mustard juice of red braised vegetables is mustard powder, vinegar, monosodium glutamate, sesame oil, and sugar.

The method is to mix mustard powder with vinegar, sugar, and water to form a paste, and then add other seasonings to mix it thoroughly after standing for 30 minutes. It has a light yellow salty fragrance. It is suitable for meat and vegetable raw materials.

5. The ingredients of the curry juice and ginger sauce of cold salad are curry powder, green onion, ginger, garlic, chili, salt, monosodium glutamate, and edible oil. Add water to the curry powder to make a paste, fry it in cooking oil to make a curry paste, and add soup to make a sauce. It has a salty yellow scent.

It can be mixed with poultry, meat, and aquatic products, such as curry chicken slices, curry fish sticks, etc. The ingredients are ginger, salt, monosodium glutamate, and plant oil. Squeeze the ginger juice and mix it with the seasoning.

It is a white salty scent. It is best to mix poultry meat. Sixth, the yellow brine cooked food seasoning sauce pepper sesame juice is five spices, salt, fresh soup, raw pepper, green onion, salt, fragrant materials are pepper, salt, monosodium glutamate, spice wine.

The method is to add salt, five spices, and cooking wine to the fresh soup, put the raw materials into the soup, and remove the cold food after cooking. It is most suitable for boiling poultry offal. Seventh, the classic white marinade sauce, oil, monosodium glutamate, fresh soup.

Make a fine puree of Sichuan pepper and green onion together, and mix it with seasonings. It is green and salty. It is generally used to mix meat food.

Oil, garlic paste, fresh soup. After blending into juice, it is mostly used for boiling, mixing meat and aquatic raw materials. Eighth, the spicy red braised fresh spicy juice is spicy juice with sugar, vinegar, chili, powder, green onion, garlic, ginger song.

Mix the above seasonings evenly. It is used to mix meat and vegetable ingredients. The ingredients are soy sauce, vinegar, sugar, salt, monosodium glutamate, chili oil, sesame oil, pepper powder, sesame ginger, green onion, salt, monosodium glutamate, sesame oil.

Shred the chili, ginger and green onion and stir-fry thoroughly, add the pure ingredients of the cherry blossoms and the fresh soup to form a juice. It is sour and spicy in color of coffee. The ingredients for garlic juice in cold salad are raw garlic cloves, salt, monosodium glutamate, sesame oil, and fresh soup.

Mash the garlic cloves into a puree, add seasonings and fresh soup and mix thoroughly. It is a white sauce. It is suitable for both meat and vegetarian dishes.