Give examples of commonly used cold cooking techniques and describe their uses and operational requi

Are you an element or a meat.

The main production methods of cold dishes are mixing, boiling, sauce, pickling, marinating, jelly, crispy, smoking, waxing, crystal, etc., and here are several commonly eaten ones.

1 Mix the raw materials or cool hot raw materials, after cutting them into small dices, silks, strips, slices and other shapes, add various condiments, and then mix evenly The practice is called mixing. The mixed dishes are refreshing and crispy.

2 Boiling is to first cut the raw materials into shreds, slices, blocks, strips, etc., blanch them with boiling water slightly, or slide them with oil slightly, then filter out the water or oil, add condiments based on pepper oil, and finally mix. The cooker has the characteristics of fresh and mellow flavor.

3 Pickling is the method of soaking the main ingredient with condiments to absorb the flavor. Pickled cold dishes are different from dry pickles, pickles are mainly salted, and the pickling method is relatively simple, while pickled cold dishes must use a variety of condiments, and the taste is tender and rich.

4 Sauce is to marinate the raw materials with salt or soy sauce, put them into a miso soup prepared with oil, sugar, cooking wine, spices, etc., boil them over a high fire to skim off the foam, and then cook them over low heat, and then boil the thick soup over a slight fire and apply it to the skin surface of the finished product. Sauce-based dishes have the characteristics of a rich and rich flavor.

5 Marinade is to put the raw materials into the prepared marinade, slowly soak the marinade over low heat, and the flavor of the marinade slowly penetrates into the raw materials. The dishes have the characteristics of mellow and crispy. There is still a lot of content in halogen, which will be introduced later.

6 Crispy refrigerated vegetables are raw materials in the soup with vinegar and sugar as the main seasonings, and simmer for a long time over slow fire to make the main ingredients crispy and mellow.

7 Smoking is a method of steaming, boiling, frying, marinating and other methods of cooking raw materials, placing them in a sealed container, igniting fuel, and smoking with the smoke during combustion, so that the smoke and fire flavor are simmered into the raw materials and form a special flavor. Smoked dishes have bright colors, mellow flavors, and can be stored for a longer time.

8 Crystal, also known as jelly, is made by putting the ingredients into a vessel containing soups and condiments, steaming them in the upper drawer, or slowly simmering them in a pot, and then letting them cool naturally or put them in the refrigerator to cool. Crystal dishes have the characteristics of clear and shiny, soft and chewy.

Stir shredded tofu.

Ingredients: a piece of old tofu, an appropriate amount of cooking oil, an appropriate amount of dried chili pepper, a small spoon of Sichuan pepper, an appropriate amount of shredded green and red peppers, an appropriate amount of shredded green onions, an appropriate amount of minced garlic, an appropriate amount of salt, an appropriate amount of sugar, an appropriate amount of rice vinegar, an appropriate amount of Sichuan pepper oil, an appropriate amount of sesame oil, and a little coriander.

Steps] 1, first cut the old tofu into large pieces, the thickness is about half a centimeter, and then fry it in the pan at a temperature of four or five percent oil, you can also fry it directly, fry it until golden on both sides, remove the oil, and let it cool naturally.

2. Prepare a little dried chili pepper and a small spoon of Sichuan pepper in a bowl, and pour the hot oil from the fried tofu just now to bring out the fragrance. The side dishes can be matched according to your preference, the green and red pepper slices are shredded after opening, and the green onions are cut into shreds diagonally in a small section.

3. After cooling, the tofu cubes are cut from the middle slice with a knife, and the stacking is also cut into thin strips. The shredded tofu produced in this way is golden in color, and it is very appetizing to look at. Then add the chopped green and red peppers, shredded green onions, a little minced garlic, and chili oil.

Add salt, sugar, a spoonful of rice vinegar, pepper oil, sesame oil, and finally put a little coriander segment, mix well and it is delicious.

Susashi is a cold dish made from various soy products, green vegetables and other materials. Soy products are nutritious, containing a lot of protein, carbohydrates, calcium, phosphorus, iron and other minerals needed by the human body. The business of making cold vegetables must have more vegetables, everyone's taste is different, like I especially like to eat enoki mushrooms, spinach, but some people like to eat purple cabbage, and some people like to eat cold skin, tofu and the like, so it is difficult to reconcile.

There are many ingredients used as cold dishes, and meat and vegetables have their own merits, and the recipes are not the same. Because cold dishes are relatively simple to stir-fry, some production points are often easy to be ignored, and the cold dishes made always have one defect or another, and they are not as delicious as those in outside stores. Now the weather is getting hotter and hotter, and it is the season to eat cold salad, appetizing and refreshing, simple to make, nutritious and delicious, I think there will be a few cold salad at various banquets, and you can see the figure of cold salad everywhere in the restaurant and on the street, and cold salad is also my favorite.

The small raw materials processed into dices, silk, slices, etc. are scalded with boiling water (or scalded to play a disinfection role), poured with pepper oil, chili oil, green onion pepper oil and other other seasonings and mix well. We mainly use salt, sugar, cold soy sauce, cold vinegar and sesame oil to make cold dishes at home. Suitable put some wood ginger oil.

Other condiments are put less or no more.

Leek cold crispy pear, pears as a fruit, not many opportunities to be used in cold dishes. I tried it and found it very good. The sweetness of pears blends with the sourness of vinegar, and the sweetness of pears is softer than that of sugar.

Take the simple cold salad black fungus, cucumber, and yuba as an example, many times the taste of mixing at home is very general, why the same ingredients, we can't make the taste of the non-staple food store, which has a lot to do with the condiments and cooking oil we use. I will choose white vinegar, such cold shredded potatoes are the color of the raw materials, which is more beautiful. If it is a cold salad with shredded kelp, you can choose to use aged vinegar, which tastes better.

Learn to use white sugar, many people do not use white sugar to cook at home, white sugar is a good freshener, even if it is not a sweet cold dish, you can also add a little sugar, which can make the cold dish more delicious and refreshing, you may not notice the change when you enter the mouth, but you can have a little sweet umami when you taste it slowly, it is this little bit of umami that makes your cold dish different.

1. Cold salad is divided into raw mix, cooked mix, etc., no matter what it is, it is very important to choose ingredients, be sure to choose fresh ingredients, the fresher the ingredients, the better the taste will be.

2. The processing of ingredients is very important, different ingredients are processed differently, some ingredients are blanched, such as spinach, water spinach, broccoli, etc., which can not only remove astringency, but also taste better; Some ingredients are salted for a crisper texture.

The first dish should have many types, the second should prepare more seasonings, the third should be splashed with hot oil, the fourth should be boiled with vinegar and seasonings, and the fifth should be used immediately after the mixing.