What kind of oil to add to the cold salad, and whether it is better to use hot oil or cold oil for c

As far as modern urbanites are concerned, the better oil for cold dishes is olive oil or tea oil, but in terms of nutrition, tea oil is above olives, which is the best oil in the world, because its unsaturated fatty acid content is more than 90%, the first edible oil, suitable for modern delicious, afraid of gaining weight, but cold dishes, we must pay attention to the cleanliness and hygiene of the dishes.

on 16 Jul 2019

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Generally, sesame oil is added, fragrant, but more expensive.

Sesame oil or homemade material oil.

It is better to add vegetable oil, such as vegetable oil, lard will solidify when it is cold, and it is not delicious to mix cold.

It depends on what flavor you like. There are red oil, pepper oil, rattan pepper oil, mustard oil, sesame oil, etc., is soy sauce counted?

Coleslaw can generally be put with sesame oil, tea seed oil, olive oil and walnut oil. Olive oil and tea seed oil are oils that contain more monounsaturated fatty acids, which are beneficial to regulating blood lipids and protecting blood vessels, but it should be noted that virgin olive oil and tea seed oil are not good.

Eating more vegetables, especially cold vegetables, is easier to obtain anti-aging substances, such as anthocyanins, which help our body remove free radicals in time, thereby delaying aging.

To make a cold dish, you must add sesame oil, that is, sesame oil. Sesame oil can be used in a variety of cold dishes, not only to enhance but also to taste a variety of cold dishes, especially suitable for Sichuan cuisine.

See how it is cold, if it is boiled, use hot oil; Otherwise, sesame oil does not need to be heated.

Dried tofu vermicelli mixed with cucumber].

Ingredients: 2 cucumbers, 3 dried tofu, 1 handful of vermicelli, 1/2 carrot, 2 coriander, 1 tablespoon sesame oil, chili oil.

1 tablespoon, salt to taste, sugar.

1 tablespoon, rice vinegar.

1 tablespoon, 1 tablespoon aged vinegar, 2 tablespoons light soy sauce

Method: Put the vermicelli in a basin, add boiling water to scald the vermicelli softly, and then soak the vermicelli with warm water for 1-2 hours, soak the vermicelli well, soak until there is no hard heart, and make it transparent.

Wash the cucumbers, drain and cut them into slices, then into evenly sized strips.

Nutrients contained in cucumber rinds.

Abundant, should be reserved for raw eating. However, in order to prevent the harm of pesticide residues to the human body, cucumbers should be soaked in salt water for 15-20 minutes before washing raw food. When soaking cucumbers in salt water, do not pinch the head to remove the roots, and keep the cucumber intact to avoid the loss of nutrients from the cut surface during the soaking process.

Cut the dried tofu in half and stack them on top of each other and cut into evenly thick shreds.

Cut the Hu Xiangqi radish into thin strips, cut the coriander into small pieces, and mince the garlic.

Add water to a pot and bring to a boil, blanch the dried tofu shreds for 1-2 minutes, remove them, put them in cold water to cool, remove them, and remove the water.

Put shredded cucumber, shredded dried tofu, shredded carrots, and vermicelli in a slightly larger container, and add chili oil, sesame oil, salt, rice vinegar, aged vinegar, sugar, and light soy sauce. Use chopsticks to quickly stir evenly from the bottom to the top, and serve on a plate.

Celery mixed with peanuts].

Ingredients: 250 grams of peanuts, 250 grams of celery, appropriate amount of oil and salt, 2 cloves of garlic, 1 2 tablespoons of Sichuan pepper, 1 clove of ingredients

Method: Soak peanuts in warm water for 2 hours until the epidermis is swollen.

Remove the leaves from the celery, wash the celery, and cut it into inch pieces.

Add water to the pot, add Sichuan pepper and ingredients, add peanuts, bring to a boil over high heat, turn to medium heat to cook the peanuts.

Add water to the pot and boil, add a little salt, blanch the celery, blanch the celery until the color becomes darker, until it is broken, remove it, put it in cold water to cool, remove the purified water and set aside.

Put the peanuts and celery in a large bowl, add the minced garlic, salt and drizzle with the fried pepper oil.

Mix well with chopsticks, serve on a plate.

Stirred cabbage].

Ingredients: 1 cabbage, appropriate amount of oil and salt, 2 cloves of garlic, 1 3 tablespoons of Sichuan pepper, 5 dried chilies

Method: Peel the cabbage leaves and soak them, wash them, and then tear the cabbage into pieces by hand.

Finely chop the garlic and cut the dried chili peppers in half and length, leaving the chili seeds unnecessary.

Add water to the pot and boil, add a little salt, blanch the cabbage, blanch until the cabbage turns dark green, until it is broken, take it out, put it in cold water to cool, remove it, and control the water.

Put the blanched cabbage in a basin, add salt and minced garlic, pour in the fried oil, stir evenly with chopsticks, and put it on a plate.

If it's boiling, it's definitely hot oil.

Cabbage and onions].

Ingredients: cabbage, onion, minced garlic, fungus, chili flakes, white sesame seeds.

Light soy sauce, very fresh flavor, balsamic vinegar.

Salt, peppercorns.

Steps]:

1: First cut the cabbage in half, then cut it into thin strips, put it in the water and clean it with your fingers, cut the onion in half and open it to soak in water for a while and cut it into shreds (the purpose of soaking is not to spicy eyes when cutting), soak the fungus in water in advance, and remove the hard stem of the root of the potato.

Put the cabbage in and blanch it, about 1 minute out of the pot, put the fungus in and blanch it for 2 minutes, after the fungus is blanched, let it dry for a while, and then cut the fungus into thin strips, put the fungus, onion, and cabbage in a bowl as a backup.

3: Prepare a small bowl, pour minced garlic, chili noodles, white sesame seeds as a backup, pour cooking oil in the pot, after the oil is warm, put the peppercorns in and fry the fragrance, then take out the peppercorns, pour the hot oil into the minced garlic bowl and stir evenly, finally put on the light soy sauce, extremely fresh, balsamic vinegar, salt, sugar and stir well, prepare a little peanuts and pour them into the cabbage, and then pour the juice into it and stir evenly to eat.

If it is mixed with sesame oil, there is no need to heat it.

Hot or cold oil for cold cucumbers? Use cold sesame oil.

Cold cucumber is mixed out with raw cucumber, the taste is crisp, the taste is sour and spicy, and there is a cucumber fragrance, generally do not need to use hot oil when cold dressing, only need to add a few drops of cold sesame oil to enhance the fragrance. Some blanched vegetables, such as cold bean sprouts and kelp, need to be poured with hot oil.

If there is no special labeling, Yechong peanut oil is basically raw oil. Cold dishes need to be heated before use. You can put some peppercorns, red peppers and other squeezed oil, the taste is better. Because the amount of oil used is very small, hot oil and cold oil can be used.

Sesame oil, tea seeds, olive oil, walnut oil, chili oil, etc. Salad oil is also called cold oil, which can be directly mixed into cold dishes and eaten. In the food industry, it is often used as an oil for mayonnaise, fish and canned shellfish.

Cold oil is a refined food oil made by refining crude oil, which can be used for raw consumption, and is named salad oil because it is especially suitable for Western salad and cold dishes. Salad oil is light yellow, clear, transparent, odorless, good taste, no foaming and less smoke when used for cooking. It can still remain clear and transparent when refrigerated at 0 degrees (except for peanut salad oil), and is mainly used as cold food cold oil in addition to cooking and frying oil, and can also be used as raw oil for margarine, shortening, mayonnaise and various seasoning oils.

Salad oil salad will directly affect the flavor, texture and appearance of dishes and foods, so its freshness, flavor and color are more stringent. Due to the consideration of storage and transportation, cold mix oil also requires a fairly high thermal stability and flavor stability.

Oils that can be used: olive oil, flaxseed oil, camellia oil, sesame oil, etc.

Reason for use: The fatty acids contained in these oils are more beneficial for the prevention of cardiovascular diseases.

Benefits of eating cold vegetables: Most of the cold vegetables are prepared from fresh vegetables, and eating raw vegetables can retain the nutrients in the vegetables to the greatest extent, and eating raw vegetables can maximize the preservation of the nutrients in the vegetables.

How to mix cold dishes: When pouring oil on cold dishes, you can put a little chili powder, salt, five-spice powder, chicken essence, and hot oil on top of the dish, which will be fragrant.

Coleslaw can be made with extra virgin olive oil or tea seed oil. Delicious and healthy.

"Oil" is composed of fatty acids and lipid components. Fatty acids are divided into saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids. Lipids, including phospholipids, cholesterol, etc., are components of the human body, or become the precursors of hormones and vitamins, participate in the metabolism of human cells, and cannot be deficient.

Coleslaw oil: sesame oil, blended oil, chili oil, olive oil, from a health point of view, flaxseed oil is preferred.

Flaxseed oil nutritional value:

1. Flaxseed oil is rich in linolenic acid, which is very needed by the human body, and the World Health Organization and the Food and Agriculture Organization of the United Nations proposed as early as 1993 to promote linolenic acid in the world;

2. Linolenic acid is extremely important for human life, but it is the most susceptible, linolenic acid is an essential fatty acid for the human body, and the human body cannot synthesize it only through food, linolenic acid is rich in flaxseed, which is the most in land plants, and linolenic acid is metabolized into HDA and EPA in the human body.

Mix the radish skin ingredients, 1 radish, appropriate amount of salt, 2 to 3 dried red peppers, 5 Sichuan peppercorns, sesame oil, chicken essence, sugar, oil.

Steps: 1. 1 radish, wash the radish, and carefully scrub the surface of the radish with a little salt;

2. Wash with water until it is thoroughly clean, and cut the radish skin hob into pieces of appropriate size;

3. Mix the cut radish skin with 1 teaspoon of salt, marinate for 10 minutes, and pour out the oozing water;

4. Add sesame oil, sugar, and chicken essence according to the taste to adjust the taste;

5. Remove the seeds of the dried chili peppers, cut them into chili rings, put 1 tablespoon of oil in the pot, put in the dried chili rings and Sichuan peppercorns and heat them over low heat until the dried chili peppers turn brown-red and the fragrance comes out.

6. Pour the fried chili pepper and oil into the radish skin and mix well.