How to make cold dishes? What are the commonly used cold cooking methods?

Cold fungus, cold preserved eggs, cold cucumbers, cold vermicelli, cold garlic eggplant, cold shredded potatoes, cold spinach, cold seaweed shreds, cold tofu, cold shredded pork, cold enoki mushrooms, cold red mushrooms, cold spicy eggplant strips, cold lettuce, cold broccoli, cold lotus root slices, cold shredded king oyster mushrooms, cold salad.

Here's how to make the cold fungus::

Ingredients: 15g of black fungus

Excipients: a little oil, 10g of Hangzhou pepper, 5g of Chaotian pepper, 3 cloves of garlic, 15 slices of Sichuan pepper, 15g of cold soy sauce, 15g of cold vinegar, 5g of sesame oil, 1 coriander.

1.Soak the fungus in cold water.

2.After soaking, cut off the roots and wash thoroughly. When the water in the pot is boiling, add the fungus and cook for about 2-3 minutes. The cooking time depends on the cooking resistance of the purchased fungus.

3.Rinse the cooked fungus with cold water.

4.Slice the green and red peppers and place in a bowl. Pour a little oil into the pan. After the chili pepper is fragrant, pour it into the green and red pepper bowl while it is hot to bring out the flavor of the green and red pepper.

6.Remove the water from the fungus that has been cooled and put it on a plate, sprinkle with the washed coriander segments, and drizzle with the bowl juice.

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 raw raw materials or cool hot raw materials, cut them into small cubes, silk, strips, slices, etc., add various condiments, and then mix evenly. 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 or slide them with oil, then filter out the water or oil, add condiments based on pepper oil, and finally mix with ginseng. The cooker has the characteristics of fresh and mellow flavor.

3 Marinating is a method of soaking the main ingredient with condiments. 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. The sauce is to marinate the raw materials with salt or soy sauce, put them into the miso soup prepared with oil, sugar, cooking wine, spices, etc., boil them over a high fire to skim off the foam, then cook them over low heat, and then boil the thick soup with a slight fire and apply them to the leather 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 taste 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 made of raw materials in a soup with vinegar and sugar as the main seasonings, which are simmered for a long time over slow fire to make the main ingredients crispy and mellow and fragrant.

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

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

The common production method of cold dishes, the production method of cold dishes, most of them are fished out with minced garlic, red oil, chicken essence, and monosodium glutamate.

The main production methods of cold dishes are mixing, boiling, sauce, pickling, marinating, jelly, crispy, smoking, cured, crystal, etc.

There are many types of cold dishes, such as cooked or canned vegetables, meat, such as fried, boiled, marinated, and sauced.