What vinegar to use for cold salad, what vinegar to use for cold salad

Rice vinegar should be used for cold salad, and the common cold salad lotus root slices are as follows:

Ingredients: lotus root, amaranth, light soy sauce, rice vinegar, salt, sesame oil.

1. Remove the leaves of amaranth.

2. Boil water, pour in lotus root slices, and blanch for 30 seconds.

3. Pour in the amaranth, cook over high heat until the water changes color, and remove it.

4. Put the lotus root slices into the amaranth water.

5. Soak until the lotus root slices change color.

6. Add light soy sauce, rice vinegar, salt and sesame oil, and stir well.

7. Put it on a plate, and the cold lotus root slices are ready.

There are many types of vinegar, and when mixing cold dishes, you can choose different vinegars according to the basic dishes and the different flavors you want. Here are a few of them:

A: Generally speaking, the color is bright, the taste is light to choose white vinegar as well, such as: hot and sour cabbage strips, choose the tender heart of cabbage and cut it vertically into strips of about one inch, slightly use boiling water, control the water, add dried chili shreds, fresh ginger shreds, a little salt, sugar, white vinegar mix are put into the refrigerator, you can eat and take at any time, the color is bright, the taste is sour and spicy, and it can be kept for about ten days.

B: The taste is slightly heavier, and there are many types of materials, and it is better to choose Shanxi old vinegar, such as: large mixed vegetables, cucumber slices can be selected, tomatoes are cut into pieces, lettuce is torn into small slices, and the sauce beef is chopped, (you can also add a variety of dishes you like:

Apricot apricot, purple-backed geranium, bell pepper, etc.), hot oil and peppercorns burst out of the fragrance, add a little salt, sugar, and old vinegar and mix evenly.

C: Zhenjiang balsamic vinegar is used for meat dishes, the taste will be better, D: Add more garlic and love garlic mixed vegetables, then add rice vinegar, which will make the garlic more fragrant.

It's too late, let's talk about these first. There are at least 4-5 kinds of vinegar that I have at home, not only the difference between mixed dishes, but also for fish, meat, poultry, and some dishes that require vinegar, but also different vinegars, you can try it slowly in cooking, there will be surprises!

Rose rice vinegar, pure stuffed rice vinegar and table vinegar are more suitable for cold dressing, because the acidity of this vinegar is about 4%, the taste is sweeter, and it has a strong fresh-aiding effect. Coleslaw is a dish made by adding ingredients such as red oil, soy sauce, and garlic after preliminary processing and blanching treatment. According to the classification of red oil, it can generally be divided into three categories: spicy, spicy, and spiced.

The history and culture of coleslaw are much more profound, dating back to the Zhou and pre-Qin periods. For every cold dish, it is not only the food itself that is eaten, but also the seasoning is the soul. Sugar, sesame oil, vinegar, salt, chili oil, etc. are more or less seasoned, giving each dish a different taste.

Before eating, mix all kinds of ingredients together with the sauce, and the sour, spicy, sweet, and numb flavors will spread in the mouth, awakening the stomach and maintaining health.

How to boil the vinegar water of cold salad.

Summer is the time when cold dishes play the leading role, and every household inevitably has to make some cold dishes frequently. The following are the more common methods for preparing cold vegetable vinaigrette:

1. Sauce and vinegar sauce: the ingredients are soy sauce, vinegar and sesame oil. After blending, it is light red and salty and sour. It is good to mix meat dishes or vegetarian dishes, and it can also be used to make a variety of boiled vegetables, such as boiled waist slices, boiled gizzard liver, etc.

2. Sugar and oil juice: the materials are white sugar and sesame oil. After mixing, it is used to mix vegetables, which are white and sweet, such as sugar and oil cucumbers, sugar and oil lettuce, etc.

3. Vinegar and ginger juice: the ingredients are yellow balsamic vinegar and ginger. Cut the ginger into minced pieces or shreds, add vinegar to mix, and make the coffee color sour flavor. It is suitable for mixing fish and shrimp, such as ginger shrimp, ginger crab, ginger meat, etc.

4. Sweet and sour sauce: take sugar and vinegar as raw materials, mix into juice, mix into the main ingredient, and use it to mix vegetables, such as sweet and sour radish, sweet and sour tomatoes, etc.

1. Rice vinegar can also be used for cold dishes, because the type of vinegar used is different for mixing different cold dishes, and the taste of cold dishes made by different vinegars is different.

2. For example, when you salad meat dishes such as pig ears, pig tongue, beef, chicken, etc., you can choose aged vinegar, because the fishy smell of meat dishes is heavier, and it is suitable for this kind of vinegar with a strong vinegar flavor.

3. If it is a vegetarian dish, such as cucumber, eggplant, enoki mushroom, black fungus, etc., it is best to choose Zhenjiang balsamic vinegar, which has a sweet taste and can make the taste of vegetarian dishes more layered. If you want to use cold lotus root, lotus root ribbon and other ingredients, you can choose white vinegar, because white vinegar can maintain a white color and has a refreshing taste.

There are many types of vinegar, and when it comes to cold dishes, you can choose different vinegars according to the different basic dishes and the different flavors you want. White vinegar is better for bright color and light taste. The taste is slightly heavier, and there are many types of materials, so it is better to choose aged vinegar.

Balsamic vinegar is used for meat dishes, and the taste will be better. If you add more garlic and love garlic vegetables, you can add rice vinegar to make the garlic taste more fragrant.

Vinegar is a traditional condiment in China's major cuisines, according to the history of vinegar brewing in the literature for more than 3,000 years, it can generally be divided into two categories: solid fermented black vinegar and liquid fermented red vinegar and white vinegar. Vinegar is mainly made of glutinous rice, wheat, sorghum and other raw materials fermentation, there are amino acids, milk cultivation acid, organic acids and other components, China's famous vinegar has Zhenjiang balsamic vinegar, Shanxi old vinegar, Sichuan Baoning vinegar, Tianjin Duliu old vinegar and so on.