When making cold dishes, in order to increase the umami, which seasonings should not be left out?

Light soy sauce, chicken essence. Light soy sauce is fresh, and it is very flavorful when added to cold dishes, and chicken essence is very delicious, which is very suitable for adding to cold dishes.

If you want to increase the umami flavor of the salad, you must put oyster sauce, oyster sauce is a very umami seasoning, and adding oyster sauce will double the flavor of the salad.

appropriate amount of sesame oil; 1 scoop light soy sauce; 1/2 teaspoon of coriander; 1 tablespoon minced garlic; 2 tablespoons of vinegar; 1/2 teaspoon of sugar; chili oil to taste; 1/2 teaspoon chopped green onion; Salad oil to taste.

The method is as follows: 1. Cut the minced garlic, combined with previous experience, the minced garlic is more fragrant than the garlic paste;

2. Pour the hot salad oil in the pan on the minced garlic;

3. Add 1 tablespoon of light soy sauce, 2 tablespoons of vinegar, half a tablespoon of sesame oil, and half a tablespoon of sugar;

4. Add an appropriate amount of chili oil;

5. Add half a spoon of chopped green onions;

6. Stir all the white sesame seeds, add some white sesame seeds, and fry them.

Hello, you can refer to it, oh, I wish you a happy life!

1. Sesame sauce. Dilute the sesame paste with sesame oil, add salt, monosodium glutamate, sesame oil, and garlic paste to mix evenly. This sauce can be mixed with meat and vegetable ingredients. Common ones are: cowpeas in sesame sauce, cucumber in sesame sauce, etc.

2. Salty and 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.

The key to coleslaw is the ingredients! The chef teaches you 10 secret recipes for ingredients and 9 recipes for making them.

3. Chutney and sour sauce. 1 tablespoon salt, 1 tablespoon sesame oil, 1 tablespoon pepper oil, 2 tablespoons chili oil, 3 tablespoons sugar, 3 tablespoons white vinegar. Note: Be sure to put more sugar in sour and spicy sauces.

4. Scallion sauce. Take a bowl and mix well with minced green onions and salt, pour hot oil on top of the green onions, and then add star anise, grass fruit, cumin, shallots, monosodium glutamate, sesame oil. It is suitable for mixing vegetables and meats, such as scallion oil chicken, scallion oil lettuce, etc.

5. Spicy sauce. 1 tablespoon salt, 1/2 tablespoon sugar, 2 tablespoons vinegar, 2 tablespoons chili oil, 2 tablespoons light soy sauce, 1 tablespoon sesame oil, 1 tablespoon Sichuan pepper oil. Generally, spicy sauce is used in the preparation of cold meat dishes.

The key to coleslaw is the ingredients! The chef teaches you 10 secret recipes for ingredients and 9 recipes for making them.

6. Sweet and sour sauce. Put a little ginger slices and Sichuan peppercorns into the water and boil for a while, then add sugar and cook until dissolved, then remove from the pot, let it cool, and then add vinegar and a little salt and sesame oil and mix well. Sweet and sour sauce is generally used to mix vegetables, such as sweet and sour lotus root slices, sweet and sour radish, and so on.

7. Garlic sauce. Make the garlic into garlic puree, add salt, monosodium glutamate, sesame oil and fresh soup to mix well. This sauce is suitable for both meat and vegetarian, such as: garlic seafood, garlic beans, etc.

8. Soy sauce sauce. It is made by mixing soy sauce, sesame oil, chicken essence and fresh soup, and the sauce is red and black salty umami, which is used to mix or dip meat ingredients, such as: soy sauce chicken, soy sauce meat, etc.

9. Shrimp oil sauce. The material has shrimp roe, the method is to fry the fragrant shrimp roe with sesame oil, and then add salt, monosodium glutamate, sesame oil, Shao wine, fresh soup and other seasonings to boil, and the finished product is white salty and umami. It is suitable for meat and vegetarian dishes, such as shrimp oil winter bamboo shoots, shrimp oil chicken slices and so on.

10. Crab oil sauce. The ingredients are cooked crab roe, salt, monosodium glutamate, minced ginger, Shao wine, and fresh soup. The production method is similar to shrimp oil sauce, the crab roe is first fried in vegetable oil until fragrant, and then boiled with seasonings, which is orange-red and salty and umami. It is often used to mix meat dishes, such as: crab oil fish fillet, crab oil duck breast, etc.

The key to coleslaw is the ingredients! The chef teaches you 10 secret recipes for ingredients and 9 recipes for making them.

Here are some cold salad processing cheats, which are a good method summarized by chefs for many years, I hope it will help you:

1. You can't put MSG chicken powder in cold dishes with sweet and sour ingredients, because sweet and sour chicken essence monosodium glutamate will produce disodium glutamate, which will produce a sour and astringent taste, so in addition to sweet and sour, add a little salt. For example, old vinegar peanuts and so on.

2. The marinated sauce meat cannot be 10 mature. Most of the sauce brine is animal ingredients such as elbows, beef tendons, and pig's head meat, and if they are cooked until they are fully cooked, they can't be eaten after soaking for a few hours, and they are basically rotten. Therefore, this kind of cold dish is OK when it is seven or eight ripe, and then turn off the fire and soak it overnight, and the taste is just right.

3. Don't make cold vegetables too early with fresh vegetables.

Vegetables that can be eaten raw after washing include carrots, white radish, tomatoes, cucumbers, bell peppers, Chinese cabbage hearts, etc.

It is best to choose pollution-free green vegetables or organic vegetables for raw consumption.

Vegetables produced under soilless cultivation conditions can also be eaten raw with confidence.

Ways to eat raw vegetables include drinking homemade fresh vegetable juice, or chilling fresh vegetables with a little vinegar and less salt.

Cauliflower and bamboo shoots should be blanched before eating.

Blanched vegetables before eating are divided into the following categories:

One is cruciferous vegetables, such as broccoli and cauliflower, which are rich in nutrients that taste better when blanched, and the rich fiber in them is also easier to digest.

The second category is vegetables containing more oxalic acid, such as spinach, bamboo shoots, callus white, etc., oxalic acid will combine with calcium in the intestine to form calcium oxalate that is difficult to absorb, interfering with the body's absorption of calcium.

Therefore, be sure to blanch it with boiling water before cold dressing to remove most of the oxalic acid.

The third category is mustard vegetables, such as kohlrabi, which contain a substance called glucosinolated, which can produce volatile mustard oil after hydrolysis, which has the effect of promoting digestion and absorption.

The fourth category is purslane and other wild vegetables, which can completely remove dust and insects and prevent allergies.

In addition, lettuce, water chestnuts and other lettuce are also best peeled, washed, and scalded with boiling water before eating, which is more hygienic and will not affect the taste and nutritional content.

Of course, not all vegetables can be used to make cold dishes, starchy vegetables, such as potatoes, taro, yams, etc., must be cooked, otherwise the starch grains in them will not break, and the human body can not digest.

Lentils contain high amounts of saponins and hemagglutinins, which can cause poisoning if they are not fully ripe when eaten.

Cook lentils for as long as possible, not short, until they are ripe and discolored, before they are safe to eat.

Bean sprouts should be fried and eaten, even if they are cold, be sure to cook them first.

Recipe for salad seasoning.

Tips, excerpts below.

1. Spicy sauce.

Ingredients: 100g of red oil, 20g of Sichuan pepper powder, 30g of red soy sauce, 750g of boiling water or fresh soup, 30g of refined salt, 20g of monosodium glutamate (milled flour), 30g of sugar, 50g of cooking wine, 20g of minced ginger, sesame oil.

Method: Add the seasoning to boiling water or fresh soup and prepare it. (The above ingredients can be used to prepare 20 dishes).

Application: This formula has a heavy taste, spicy, salty and fresh, slightly sweet, and belongs to the Sichuan taste. You can directly pour cold vegetables, or you can directly mix shredded belly, braised beef, etc. When mixing, you can put more pepper powder and red oil.

2. Red oil flavored juice.

Ingredients: 100g of red oil, 50g of soy sauce, 20g of monosodium glutamate, 30g of sugar, 75g of cooking wine, 50g of garlic, about 20g of refined salt, 20g of minced ginger, 15g of five-spice powder

Method: Add 750 grams of boiling water (or fresh soup) to the above ingredients. (The above ingredients can be used to prepare 20 dishes).

Application: This formula belongs to the Sichuan taste, mainly salty, fresh and spicy, with a heavy 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.

3. Garlic sauce.

Ingredients: 250g of garlic paste, 50g of refined salt, 50g of monosodium glutamate, 30g of sugar, 50g of cooking wine, 20g of white pepper, 100g of salad oil, 50g of sesame oil

Method: Add the above ingredients to 750g of clear soup or cold boiled water and stir well, then add salad oil and sesame oil and stir well. (The above ingredients can be used to prepare 30 dishes).

Application: The sauce of this recipe can be directly poured into cold dishes such as shredded chicken, shredded tripe, mixed white meat, etc., or mixed with raw materials and then put on a plate. Garlic sauce is generally used for boiled cold dishes, so soy sauce is not used, and its taste is characterized by strong garlic, salty and fresh appetizing.

Fourth, sesame sauce sauce.

Ingredients: 100g sesame paste, 15g refined salt, 15g monosodium glutamate, 10g sugar, 15g garlic paste, 5g five-spice powder, 50g salad oil, 50g sesame oil

Method: First mix the sesame paste with salad oil, and then add the above seasonings to mix thoroughly. (The above ingredients can be used to prepare 15 dishes).

Application: This recipe is often used for seasoning animal marinated products with less fishy smell such as white meat, shredded chicken, white tripe, and mouth strips. The flavor type is characterized by fragrant sauce and salty freshness.

5. Five-spice juice.

Ingredients: star anise 10g, cinnamon bark 5g, cloves 2g, grass fruit 2g, licorice 2g, bay leaf 2g, sand kernel 2g, kaempfera 2g, cumin 3g, refined salt about 20g, cooking wine 50g, soy sauce 50g, sugar 10g, monosodium glutamate 10g, ginger 20g, sesame oil 100g

Method: Add 1200g of water or fresh soup to the above spices, boil for 5 minutes, add seasonings and pour them into a container, and simmer for 15 minutes with sesame oil to seal the juice before use. (The above ingredients can be used to prepare 30 dishes).

The most important thing in coleslaw is the blending of coleslaw seasoning sauce, and the juice of coleslaw is simply the soul of coleslaw. If the juice is well adjusted, the salad will be delicious.

Cold dishes made with oyster sauce, chicken essence, monosodium glutamate, salty salt, vinegar, chopped green onions, and sesame oil are the most delicious.

It is best to use mustard oil. Because it's very top-notch, and it tastes good when it's made. It's very spicy.

There are many kinds of salads, and there are many varieties of seasonings, so when making salads, you should prepare them according to the taste of the main dish and seasoning.

Sugar, salt, sesame oil, chili oil, aged vinegar.

01 Sugar: Most cold dishes need to be added with sugar to make the dishes adapt to the taste of most people.

02 Chili oil: Adding chili oil can stimulate taste buds and appetite, and it is very suitable for mixing cucumber strips and dried tofu shreds.

03 Sesame Oil: When making cold dishes, adding an appropriate amount of sesame oil can make the dishes taste more fragrant and have a unique flavor.

04 Wasabi: If you make cabbage mix, you need to put some mustard after adding sugar, salt, white vinegar and other seasonings, which will taste better.

05 Aged vinegar: If you make shredded kohlrabi, you need to add sugar, salt, cooked peanuts and beans and other seasonings, and then add a little aged vinegar to taste.

06 Salt: No matter what cold dish we want to mix, we must put salt, the foundation of all kinds of flavors, and with salt, we can bring out the taste of ingredients and various seasonings in the mouth.

Garlic is proposed to be mashed with garlic mortar, so that the handmade pound is more flavorful and more lifeful; White sesame seeds must be fried fragrant and fried, that is, under the premise of no oil in the empty pot, the white sesame seeds are poured into it and fried, and the white sesame seeds must be fried slowly over a simmer, and the white sesame seeds must be fried dry and fried to produce the fragrance, the purpose is to make it more delicious, so it is more fragrant. Prepare a basin in advance, pour in Sichuan pepper powder, white sesame seeds, millet pepper, ginger and garlic, and then pour in the freshly fried sesame oil, and mix while pouring to prevent it from burning. Later, pour in rice vinegar, then add chili oil, sugar, light soy sauce, oil consumption, monosodium glutamate, etc., and finally sprinkle the xianglai section, drop a small amount of sesame oil, stir well, and you're done.

Cut the dried bean skin into shreds, set aside, and wait for the cold dish to be adjusted, if the pot is insufficient.

Be able to put it in a cabbage pot immediately. These are ready to pick up a few garlic heads later. Chop it with a fruit knife and place it in a cabbage pot.

In life, the big cold vegetables, cabbage vermicelli, dried bean skin. After these three things are done, put them in the same basin. Then the procedure of making cold dishes began, first boil the pot with oil, put the meat foam we cut into the pot, and then add ginger and green onions, add light soy sauce, add peppercorns, add thirteen spices, etc.

Cold dishes will be solved basically, vegetarian dishes are selected and blanched, or some foods are eaten raw immediately, such as cucumbers, green shoots, etc., do not need to be blanched. Meat dishes are like beef and mutton, which must be blanched and then marinated in marinade, and then mixed with cold vegetables.

No matter what cold dish wants it to become fragrant, the condiment will not change, so you must work the oil, at present, many cold dishes are boiled with their own chili oil or oil spicy seeds, and then I want to say that there is no pure and inauthentic at present, and the delicious and loved process is also as follows: green onion and ginger clean fried lamb liver (appropriate can be), pour the cut garlic paste into the bowl, add 3 grams of edible salt, 1 gram of monosodium glutamate, 2 grams of dark soy sauce king (coloring), 2 grams of light soy sauce (flavor), 1 gram of monosodium glutamate, Stir well, and finally cook in sesame oil (add it moderately according to your own taste), stir well.

Because it is green onion sesame oil, in the case of raw material selection, shallots should be more, shallots, and Xianglai are in second place, and the use of other raw materials should be as small as possible, especially star anise, cinnamon, and good ginger should be put carefully, and peppercorns should not be too numb. In the case of boiling, it is not easy to become popular, the raw materials must be boiled until browned, smelling a little burnt aroma, if the time allows for the completion of boiling, the raw materials in the pot do not have to be urgently scooped up, and can be soaked in oil for a period of time, so that the aroma is more mellow. When the scallion oil is ready, it can be applied to the preparation of a variety of dishes, and the most commonly used in dry pot dishes is the salty and fragrant dishes