Who will cook cold dishes, ask for advice, how to make a cold dish?

Most of them are the same, blanch or wash the vegetables, and mix the ingredients.

Summary. Hello, the teacher here for you to find out the experience of cold dishes to cook: cold cucumber ingredients:

1 cucumber, 3 Songhua eggs, 5 cloves of garlic, 1 2 tablespoons light soy sauce, 1 teaspoon salt, 1 tablespoon aged vinegar, 1 2 teaspoons sugar, 1 teaspoon sesame oil, 1 2 teaspoons chicken broth mix, 1 tablespoon chili oil.

Cold dish cooking experience.

Hello, the teacher here for you to inquire about the experience of cold dishes: cold cucumber ingredients: 1 cucumber, 3 pine eggs, 5 cloves of garlic, 1 2 tablespoons of light soy sauce, 1 teaspoon of salt, 1 tablespoon of vinegar, 1 2 teaspoons of sugar, 1 teaspoon of sesame oil, 1 2 teaspoons of chicken broth powder, 1 tablespoon of chili oil.

The experience of making cold dishes summed up a formula for making cold dishes; Three oil base + various flavor types = the taste of different flavors of cold dishes.

Three oils: refers to three different oils, namely, red oil, oil [scallion oil], sesame oil, these three oils can be said to be the key to the production of cold dishes, no matter what flavor of cold dishes, you need to base oil for cold dishes, so that cold dishes are the best in taste and color, cold dishes with base oil taste fragrant, and with luster.

Various flavor types: refers to the specific taste of cold dishes, such as some, spicy cold dishes, garlic flavor, spicy flavor, salty flavor, hemp flavor, sweet and sour taste, hot and sour taste, sweet and spicy taste, sweet and spicy taste, etc., the modulation of these different flavors of cold dishes is actually mainly after the base oil is added, and the different flavors can be prepared.

Hope mine is helpful to you! You can rate me! Have a great day<>

Nowadays, there are so many online learning resources, if you have the heart, you can just follow along.

If you practice more by yourself, buy some ingredients and come back to operate, it will be good.

Recommend a few quick cold dishes, with auxiliary materials, and the appearance is also very high.

One: small cabbage.

This side dish, whether it is served with porridge or noodles, or other staple foods, is very appetizing and will always make people eat a little more. The whole dish is simple to make, and the time it takes is relatively short, it can be made in a few steps, it is refreshing and delicious to eat, and it is also very good to use to relieve greasy.

How to make it.

Step 1: Prepare the ingredients. Half a small piece of cabbage, a little carrot.

Step 2: Clean the cabbage and cut it into thin strips.

Step 4: Put the shredded cabbage and carrots in a bowl, then add 1 tablespoon of salt, a little sugar, and a little chicken essence to taste.

Step 5: Mix well and marinate for a few minutes.

Step 6: Pour an appropriate amount of oil into a pan and heat over low heat. Then add a few peppercorns, fry until fragrant, and then turn off the heat.

Step 7: Pour the pepper oil into a pot. Add 1 tablespoon of white vinegar and a few drops of sesame oil and mix well.

Step 8: Serve on a plate.

Say a few more words. Two: sesame spinach.

The method of this sesame spinach dish is very simple, blanch the spinach and mix it with cooked sesame seeds and seasonings to serve, and the whole process is made in ten minutes. When you put chopsticks in your mouth, the first thing you feel is refreshing, tender and juicy. Subsequently, the sesame aroma and spinach aroma merge in the mouth, and the aftertaste is long, especially delicious.

How to make it.

Step 1: Prepare the ingredients. 1 handful of spinach, appropriate amount of garlic, appropriate amount of cooked white sesame seeds.

Step 2: Pour an appropriate amount of water into the pot and bring it to a boil, then blanch the cleaned spinach in the pot for 30 seconds. (When blanching spinach, you can drop a few drops of cooking oil into the pot to make the blanched spinach brighter.) ）

Step 4: Wring out the spinach and cut it into sections. Finely chop the garlic and set aside.

Step 5: Put the spinach, minced garlic and cooked white sesame seeds into a basin, then add 1 tablespoon of salt, 1 tablespoon of sugar, 1 tablespoon of white vinegar, a little chicken essence, a few drops of sesame oil to taste, and then mix well.

Step 6: Serve on a plate.

Say a few more words. If the sesame seeds you buy are raw, you can put them in a pot and cook them over low heat.

Three: Stir baby cabbage.

Stirred baby cabbage, a very crispy and appetizing small cold dish. Whether it is served with pasta or rice, it is a very good choice. The method is simple, cut everything, mix and serve, which is very time-saving and labor-saving.

How to make it.

Step 1: Prepare the ingredients. 2 baby cabbages and a few red peppers.

Step 3: Add 1 tablespoon of salt to the baby cabbage and marinate for 5 minutes.

Step 4: Pour an appropriate amount of oil into the pot, the hot oil will put the chili segments into the pot to burst the fragrance, and then pour the chili pepper and oil on the baby cabbage.

Step 5: Add 1 tablespoon of sugar, 1/2 tablespoon of chicken essence and 2 tablespoons of balsamic vinegar to the dish and mix well.

Take shredded lettuce salad as an example. 1.Peel and wash the lettuce and cut it into shreds for later use, shred the red pepper, cut the coriander into knots, and chop the garlic into minced garlic for later use; 2.

Add water to boil, add salad oil, then add shredded lettuce, wait for the water to boil again, leak out the shredded lettuce and cold water; 3.Drain the shredded lettuce, add red pepper, minced garlic, coriander, salt, white vinegar, light soy sauce, chili oil, and stir well with chopsticks. You can give it a try and follow this step.

Mix a good sauce: a spoonful of light soy sauce, a spoonful of oyster sauce, a spoonful of chili sauce, a spoonful of sesame oil and two spoons of vinegar, a little salt, chicken essence, pepper, minced garlic, coriander, etc

Choose fresh ingredients, clean them, and mix the sauce to your liking.

An appealing cold dish:

Color]: Try to keep the best color of all kinds of ingredients, green vegetables, browned eggs, and red shredded meat. Color also includes the skill of cutting vegetables, color matching.

It is not easy to do this, it is necessary to understand the characteristics of each ingredient and cooking techniques.

For example, some dishes must be processed in advance, and how many times blanched is the best taste?

A little oil while blanching can make the vegetables more shiny.

Excessively cool water tends to keep vegetables green and crisp in color, such as celery. However, some dishes can maintain their original flavor better than cold water.

How to control the oil temperature to scramble brown and tender eggs.

The main material should be silk with wire, block with block. I often use carrots and dried peppers to decorate the color. It's red, green, and green, and it's good to look at it.

The main thing is to prepare delicious sauce, and delicious seasoning can make delicious cold dishes.

Put it in the freezer layer of the refrigerator, and it must be cold enough.

The key to making a cold dish is the seasoning, which should meet the preferences of many people.

From the stage of preparing the ingredients to the end of cooking, sing "Cool and Cool" throughout the whole process

Prepare a packet of unprocessed cold noodles first, then get shredded cucumbers into it and then buy that cold sauce on the market. If you don't have a cold dressing, use vinegar, and if you don't have vinegar, don't make it. Let's do these three things again. That's it.

Learn to think diligently, learn like a famous teacher!

Precautions for salads.

First of all, let's talk about what ingredients can be eaten cold, such as broccoli, shutters, bean skin, cucumbers, enoki mushrooms, zucchini, lettuce, potatoes, asparagus, coriander, etc. The steps of making cold dishes, the first key point of the processing of ingredients, such as broccoli, including the roots, can also be put into the dish, don't waste it, However, when cutting, it can be thinner, it is easier to taste, for example, the bridge is the same as shredded potatoes, try to cut evenly, but it is not recommended to use a silk grater, which affects the taste and has no crispy feeling. The second key point is, of course, blanching, blanching is very critical, the time is long and short, some ingredients are blanched for a short time, too long will be too bad, affecting the taste.

For example: coriander, some friends say that coriander should be mixed directly, this looks like a Biwan person. Of course, there are also some ingredients that are directly chilled, that is, zucchini, don't be surprised, zucchini does not need to be blanched, it is very delicious to mix directly.

The third key point, the sauce, my usual sauce, light soy sauce, balsamic vinegar, sugar, sesame oil, small red oil, and sometimes a little hot sauce. It can also be used with oyster sauce, light soy sauce, balsamic vinegar, sesame oil, etc. The fourth key point, whether to pour hot oil at the end, this point actually depends on personal preference, generally mix directly, cold dishes without hot oil will be more refreshing, and on the contrary, cold dishes poured with hot oil will be a little oily, of course, not that particularly greasy feeling, is relatively speaking.

However, cold salad drenched in hot oil will be a little more fragrant. The fifth key point, the problem of blanching too cold, some people find that the taste of the dish is soft and rotten after making cold dishes, which is not very good, in fact, one is that the blanching time is too long, and the other is that it is not too cold.

Now the weather is getting warmer and hotter, gradually have the taste of early summer, summer is a hot season, most of the good friends like to taste all kinds of cold and delicious in the summer, not only to cool off the heat, but also to wake up and refresh, so all kinds of healthy drinks, desserts, fresh fruits, vegetables and fruits are also particularly popular in summer, but the hot weather will also make people dizzy, so in the food cooking, fried chicken shredded speed is getting faster and faster delicious and more and more virtuous and favorable, What I want to share with my friends today is such a simple, refreshing and crisp cold kelp, which can be easily learned by friends who have never been in the cupboard.

Main material: kelp. Auxiliary materials: garlic cloves, millet spicy, chili powder, edible oil, homemade chili oil, light soy sauce, rice vinegar, white sugar, oil consumption, etc.

The process of mixing cold vegetables and kelp shreds: first prepare the appropriate dried kelp shreds in advance according to the total number of takes, 3 people take it up and down, a dried kelp silk cake can be, soak it in hot water in advance, and the soaking time is about 15min, or it is more convenient to buy fresh kelp directly.

After the kelp is soaked, drain the water, put it in a bowl, add an appropriate amount of garlic paste, millet spicy, high-quality chili powder, pour boiling oil, add appropriate light soy sauce, rice vinegar, a small amount of white sugar to enhance the taste, appropriate chili oil to improve freshness, a small amount of oil-consuming seasoning, and mix well with chopsticks to be able to serve it on the table with Xunhong's hand.

After reading the whole process above, do you feel super simple, and the dishes on the table are very popular, many cold dishes can be mixed with the above condiments, and you must remember the saying "everything can be mixed". As long as you are interested in special food, cucumbers, peanut kernels, baskets, and lettuce tips can be the ultimate food for you to fry shredded chicken.

The characteristics of cold dishes are particularly delicious, the taste is particularly crisp, the taste is particularly cool, especially the rice, and the taste is particularly fragrant; Put the cold dishes you want to eat in a container, add an appropriate amount of garlic and garlic, minced green onions, light soy sauce, aged vinegar, sugar, salt, chicken essence, chili oil, put in and stir, and the very delicious cold dishes are ready, especially simple.

When making cold dishes at home, you should remember a universal ingredient with sauce, a spoonful of raw mountain soy sauce, a spoonful of balsamic vinegar, a spoonful of oyster sauce, add green onions and garlic, millet spicy, and splash the fragrance with hot oil.

The characteristic of cold dishes is that they are cooler to eat than Li, and Hu Zhisan will not make himself eat hotter. The way to make cold dishes is to cut your favorite ingredients, then stir them together, add some vinegar, add some sesame oil, and stir well.