Can braised vegetables be called cold salad? Is there one type of lo mei and coleslaw?

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.

Extended information: In traditional marinated vegetables, various condiments are usually added to the marinade, such as dried chili peppers, ginger, star anise, Sichuan peppercorns, grass fruits, etc., which are commonly used in China.

According to the different marinades, marinated vegetables are divided into three categories: red marinade, yellow marinade, and white marinade. Red brine is the most common in the country, mainly with the addition of red pepper, the marinade looks red, also called Sichuan marinade. This may have something to do with Sichuan cuisine.

Braised vegetables are very convenient to eat, if they are just marinated, they can be eaten directly, and after buying them home, they can be heated a little. It is a very good choice for busy office workers.

Can braised vegetables be called cold salad? There are two kinds of braised vegetables, one is hot and milky, and there are two kinds of them, that is, the braised vegetables are cooled after they are cooked, and this is then sold, or cut into ice trays, which can also be called cold, or can be called cold salad.

Hot dishes are eaten cold, and there are ingredients mixed together to be cold salad.

Of course, you can, it's just called differently in different places.

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.

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.

Ingredients for the salad: two cloves of garlic, a small amount of sugar, an appropriate amount of salt, an appropriate amount of chili powder, hot oil, 2 3 drops of sesame oil, light soy sauce, vinegar.

Braised vegetable method: main ingredients: green onion, ginger, garlic, light soy sauce, dark soy sauce, salt, cooking wine, cinnamon 3 4, a small handful of Sannai, 4 star anise, 1 grass fruit next to the cave, 4 5 bay leaves, a small handful of cumin, 2 white knocks, 4 cloves, 4 chili peppers, a small handful of Sichuan pepper, a small handful of tangerine peel.

The specific steps are as follows:

1. First of all, prepare all kinds of spices for use.

2. Prepare green onions, ginger smashed, garlic, and a little rock sugar.

3. Add the spices to the material bag and transport it well, you can use gauze or stainless steel material bag for the kitchen.

4. Put the material bag into the pot, add the broth, and you can add water, then add green onions, ginger and garlic, cooking wine, light soy sauce, and salt to boil, and you can marinate things.

5. It is enough to cook vegetarian dishes for 10 minutes and meat for 40 minutes. After cooking, soak the meat for two hours and the vegetarian for 20 minutes.

Summer is here, and cold dishes are a favorite of many people. Let's teach you how to make a home-cooked cold dish.

Tools Raw materials.

moreEnoki mushroom (to taste).

Cucumber (to taste).

Onion (to taste).

Cooking wine to taste.

Vinegar to taste. Sesame oil to taste.

Method steps.

1 5 step by step reading.

First of all, after cleaning the enoki mushrooms, they are soaked in boiling water and blanched.

Next, chop the cucumbers and onions and set aside.

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Then, pour all three ingredients, enoki mushrooms, cucumbers, and onions, into the same bowl.

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Next, it's time to add the ingredients. After pouring in an appropriate amount of cooking wine, sesame oil, and vinegar, stir the ingredients thoroughly with chopsticks. Then it's ready to eat.

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Finished product diagram display.

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In fact, braised dishes mainly include special barbecue, high-quality braised vegetables, special braised pork, spicy hot, beer roast duck, cold pot skewers, Chengdu steamed vegetables, small seafood, special grilled fish, flavored shrimp and crab, black duck series, iron plate cuisine, grilled gluten, iron plate squid, grilled cold noodles, etc.

You can learn to make cold dishes and braised vegetables, you can go to a specialized school to learn, you can learn different flavors of cold dishes and braised vegetables, and the taste is more authentic.

Ingredients: chicken feet, chicken wing tips, kelp knots, dried seeds, eggs, star anise, bay leaves, dried chilies, Sichuan peppercorns, cinnamon, fennel, cloves, light soy sauce, dark soy sauce, salt and rock sugar.

1.Prepare the dish to be marinated first. This time, the marinated chicken feet, chicken wing tips, kelp knots, dried seeds, and eggs. Wash the chicken feet, cut the nails, put them in a pot, blanch them in boiling water to remove the blood, and then scoop them up and put them in cold water for later use. Rinse off other ingredients.

2.Prepare the dressing.

3.Seasonings are divided into packets and sauces. The sauce package refers to the star anise, bay leaves, dried chilies, Sichuan pepper, cinnamon, fennel and cloves, and the sauce is light soy sauce, dark soy sauce, salt and rock sugar in the sauce bowl.

4.Put water in the pot and put the packet in the water. If there is gauze or stainless steel material bag, it is more convenient, I searched for a long time at night and did not find it, and there was no material bag tied to eat at home.

5.Put the ginger, garlic and green onion in a saucepan, pour in the sauce and bring the water to a boil over high heat.

6.After boiling, add the ingredients to be marinated.

7.After all is done, turn on the high heat to boil the water again, after boiling, turn to the guy, simmer slowly, and simmer for more than half an hour. To see the marinated food, different foods cook for different times are different, be sure to turn off the heat after all are cooked, turn off the fire without opening the lid, and continue to put it for more than an hour, which will add more flavor and taste.

8.The marinated vegetables can be eaten first and scooped up. Remember not to pour the brine.

Turn on the fire again, bring the brine to a boil, filter out impurities after boiling, put it in the refrigerator after cooling, and continue to add the brine next time. There are not so many additives in the dishes that I marinate at home, and they are healthy to eat, and they are simple and convenient to make.

Hello, cold food shops usually can't do hot marinade. Cold dish shops mainly produce and sell cold dishes, which generally refer to cold dishes made with vegetables, soy products, seafood and other ingredients. Cold dishes are characterized by their freshness and delicious taste, which is suitable for the first disturbance of summer.

The hot marinade refers to meat, soy products and other ingredients stewed with various seasonings and spices, which are mellow and fragrant. Hot marinades usually need to be simmered for a while to achieve their best taste, which is different from the way cold dishes are prepared. The reason why cold dish shops do not make hot marinade is mainly because the business model and positioning of cold vegetable shops are different from those of hot marinade shops.

Cold food shops pay more attention to the production and sale of cold dishes, pursuing a refreshing taste, which is suitable for summer heat. On the other hand, hot marinade shops pay more attention to stewed meat and soy products, pursuing a mellow taste, which is suitable for winter heating. The business philosophy and ingredient selection of the two are different, so cold food restaurants generally do not provide hot marinade.

In addition, cold dish shops and hot brine shops are also different in equipment and process. Cold food shops mainly need to make and plate cold dishes, and the equipment required is relatively simple, mainly vegetable cutting tools, refrigeration equipment, etc. The hot brine shop needs stewing equipment, seasoning dry stove, etc., and the process is relatively complex.

Cold vegetable shops usually do not have the equipment and process conditions required for hot brine. To sum up, cold dish shops generally do not make hot marinade, because the business model, ingredient selection, equipment and technology are different from hot marinade shops. If you want to taste hot brine, it is recommended that you go to a specialized hot marinade shop.