Is lo mei and coleslaw one and the same, and is coleslaw a braised dish?

No. Lo-mei contains cold dishes, which are part of the family of lo-mei dishes. Braised vegetables are divided into 9 series, including red brine series, salt-baked series, spicy series, pickled pepper series, roast duck series, sauce series, five-spice series, seafood series, and cold salad series.

Chinese braised cuisine has a long history, a wide variety, different flavors, has been in its unique form in the continuous transcendence and development, in Cantonese cuisine, Hunan cuisine, Hui cuisine, Sichuan cuisine has a very great influence, and regardless of the city and countryside, look at restaurants, restaurants, streets and alleys everywhere can see its traces.

Coleslaw is mostly raw and slightly pickled and then added.

Most of the braised vegetables are cooked and soaked in the breight.

Braised cabbage is a common name for cold food dishes in cooking, and it is a well-known home-cooked dish in various regions. Mai Sheng planning that the braised vegetables are divided into red and white brine series, salt baked series, spicy series, pickled pepper series, roast duck series, sauce series, five spice series, seafood series, cold salad series and other 9 series, it is pickled, bried, boiled or marinated, after knife processing, simple packaging, can be eaten, characterized by dry fragrance, crispy, crispy, smooth, no soup, not greasy, bright color, easy to eat, easy to carry, loved by people.

No, but almost, braised vegetables can be eaten after marinating, and cold salad can be eaten after marinating and cooling with condiments.

No, the production method is different.

No, if you come to this school, you will know the difference between the two.

No. Lo-mei contains cold dishes, which are part of the family of lo-mei dishes. Braised vegetables are divided into 9 series, including red brine series, salt series, spicy series, pickled pepper series, roast duck series, sauce series, five-spice series, seafood series, and cold salad series.

Chinese braised cuisine has a long history, a wide variety, different flavors, has been in its unique form in the continuous transcendence and development, in Cantonese cuisine, Hunan cuisine, Hui cuisine, Sichuan cuisine has a very big Hongqing key influence, and regardless of the city and countryside, look at restaurants, restaurants and alleys everywhere can see its traces.

Including the relationship, cold vegetables can be braised vegetables, but braised vegetables are not necessarily cold dishes.

Coleslaw is not a braised dish.

Generally speaking, it doesn't count, but it has to be stewed with meat or broth to be delicious.

Braised vegetables include cold dishes.

Coleslaw belongs to a series of braised vegetables.

To learn braised vegetables, it is best to have a master lead the door, and the rest depends on practice, because you must rely on practice to draw conclusions, of course, there is also a shortcut to learning braised vegetables, that is, to learn from the master's experience in braised vegetables, through some inconspicuous skills, less detours, in a short time, quickly get started.

1. Choose the ingredients.

Buy ingredients, such as duck neck, chicken feet, pig face, large intestine, offal and other ingredients, try to choose fresh, be sure not to touch the semi-finished product, that is, the kind after the merchant blanched, no matter how cheap it is, don't buy it, go home and just deal with the smell, it is a trouble, if you want to buy semi-finished products conveniently, it will definitely affect the taste.

2. Marinate. Before the ingredients are in the pot, they must be marinated to achieve the effect of removing the fishy taste, of course, the process is also very simple, it is said to be a small trick, in fact, let you not ignore this step, cooking wine, green onions, ginger, salt, can be used as marinating accessories, if it is a large piece of meat, you need to use a toothpick to prick out a small hole, convenient to taste, pickle for 3-4 hours in spring and autumn, marinate for 6 hours in autumn and winter, if the meat is particularly large, the time will be doubled.

3. Blanch. After marinating, the ingredients need to be blanched, skimming off the foam, removing the bloody smell and impurities, tips to pay attention to, must be cold water pot, so that the blood in the pores of the meat, seep out faster, once the meat skin encounters high temperature, it will shrink rapidly, so that the dirt in the pores can not be discharged.

4. Cool down. After boiling for a few minutes, skim off the foam, quickly take out the cold water, don't underestimate this action, it can have two meanings, the first can rinse off the foam, the second can reduce the temperature, so that the meat can be quickly cold and solidified, and when you cut it later, it will not be easy to scatter.

5. Soak in halogen.

Do not throw the prepared marinade package directly into the pot, you need to soak it in warm water for half an hour in advance to reduce the bitterness, astringency and peculiar smell of the spices, and the important thing is to clean up impurities.

Xiaohongshu, or the kitchen has menus or recipes

A simple amount of coleslaw is recommended.

Cold enoki mushroom.

Wash well, blanch the pot with hot water, remove the cold water, add diced ham, remove the cold water and add shredded carrots, add salt, sugar, minced garlic and millet spicy, coriander light soy chili oil, stir well and eat.

For friends who have just stepped into the braised cooked food industry, it is really difficult to distinguish, there are many braised meat training parties, but teaching the core technology to the real recipe of ten talents, simply taste the taste is not safe, some of the taste made when learning and the taste made by their own store is very different, and some directly sell the old soup. The safest way to confirm is to look at the opening rate and business situation of the trainees of the training party, the students dare not open after learning, indicating that the students are not confident in the formula, and the high opening rate of the trainees of the braised meat training party and the good business can prove that the students have learned the core technology and got the real formula.

You can go to some places where you specialize in training snacks to learn braised vegetables, or you can go directly to a restaurant as an apprentice and learn while working.

First, the taste of cold vegetables should be crisp and tender, fragrant and refreshing, and try to be soup-free and not greasy, so do not use meat oil for cold dressing.

Second, the dishes of cold salad should be neat and beautiful, equal in size, and uniform in thickness, so we must have basic knife skills.

Third, the seasoning of cold dishes is the most critical part, such as red oil, cooking oil, scallion oil, pepper oil and other production methods should also be mastered.

About the production method of red oil, cooking oil, scallion oil and Sichuan pepper oil, I will introduce it to you next time.

You can go to Xiaohongshu to search for it, there is a detailed operation process on it, and you can follow along. In the same way, you can go to various ** to collect the recipes that suit your taste.

You can go to some restaurants to study, or go to a special chef school, in fact, there are many ways for you to learn this kind of mixed dishes and the like.

Yes, now people like to eat more things, and summer is more suitable for eating braised vegetables, now there are also special pickled vegetables, as well as snacks, people also like to eat braised vegetables more and more.

Yes, find a dedicated place.

What varieties of braised vegetables and salad are learned? Nowadays, there are more and more varieties of marinated vegetables and cold salads in deli stores on the market, such as traditional marinated goods, modern cooked food, fried goods, cold dishes, deli companions, etc.

Yes, you can go directly to the school for consultation.

<> "Cold Salad Halogen Dish.

1.Kelp knots, lotus root slices, white radish, bamboo shoots, dried chilies, bay leaves, star anise, cinnamon, white pepper, licorice.

Spoon oyster sauce 5 tablespoons light soy sauce 2 tablespoons dark soy sauce 1/2 tablespoon sugar 1 tablespoon barbecue powder or thirteen spice powder a pinch of pepper Fill with warm water 1/2 tablespoon salt 2 tablespoons sesame oil.

3.Minimum heat for 20 minutes.

4.Minced garlic, chopped green onion, spicy pepper.

5.3 tablespoons of marinade, 1 tablespoon of vinegar, 1 tablespoon of spicy seeds.

It is recommended that you can go to Sichuan to study, or a school that specializes in learning dishes, and you can also learn authentic Sichuan braised dishes. After all, it is the authentic Sichuan braised vegetables on the Sichuan side. Or go to a professional institution to learn from the envy of orange schools, such as the New Oriental Cooking School, or some other cooking schools can learn Shu Ma is also possible, learn professional cold dishes, braised vegetables training, to Chengdu Shu Ma catering training, professional braised food technology.

In addition, the low-cost learning method is to follow the ** tutorial on the Pai Qi network to learn, the difficulty may be a little higher, but now many ** tutorials are very detailed, and there will be some innovative dishes, and the cost will be much lower.