How to make cold salad The dish will not dry out, how to make cold salad How to mix cold dishes

First of all, add an appropriate amount of cooking oil.

Add a little salt and a little more vinegar.

1. Mixing cold dishes and mixing sauce is a key step, choose the seasoning in advance according to the sweet, salty and sour taste, and then fully mix the required seasoning to make a sauce, pour the sauce on the cold dish, stir evenly, this method can play a more important role in seasoning than adding seasoning alone, and mix out the cold dish more delicious.

2. Need to add, salt, light soy sauce, rice vinegar, sesame oil, chicken essence, garlic juice, minced ginger, chopped green onion, coriander, olive oil, sugar, chili oil, sesame seeds, etc.

3. It is very important to choose the right seasoning, do not use aged vinegar for rice vinegar or cold vinegar for cold dishes, do not use dark soy sauce for light soy sauce, use monosodium glutamate for chicken essence, use peanut oil for olive oil, and use pepper oil for cold dishes.

4. White sugar is a good freshener, even if it is not a sweet cold dish, you can also add a little sugar, which can make the cold dish more delicious and refreshing.

5. Cooking hot oil can enhance the taste of cold dishes to another level, and many cold dishes can be poured with a little hot pepper oil in the last step.

6. Put a little peanut oil in the pot, wait for the oil temperature to be 6 into the hot Qiaoxiao, add a few peppercorns, and add two peppers if you like spicy ones, squeeze out the fragrance and pour it on the cold dishes while it is hot, and the aroma is overflowing. It is more suitable for cold dishes poured with hot oil, such as cold shredded potatoes, cold shredded tofu, cold shredded kelp, etc.

7. Vegetables that cannot be eaten raw or have a peculiar smell must be blanched, such as: bean sprouts, cowpeas, cauliflower, broccoli, shredded tofu, celery, etc., so that the processed ingredients are already in a half-cooked state, the taste is fresh, and it can better absorb the sauce and make it more flavorful.

8. The umami of meat can give cold dishes a new soul, and many cold dishes add fried shredded meat to be more delicious than hot dishes.

Hello, Mixed Cold Dish is a traditional Chinese cold dish, which is mainly to cut various vegetables into thin strips or small pieces, and then add an appropriate amount of seasoning to mix well and become dull early. The specific practice includes the following steps:1

Prepare the ingredients: The vegetables commonly used are cucumbers, carrots, bean sprouts, seaweed, etc., but other vegetables can also be added according to personal taste. 2.

Shredding or dicing: Cut vegetables into thin strips or small pieces of uniform size to allow them to absorb the flavor. 3.

Blanching: Blanch the chopped vegetables in boiling water to soften. 4.

Rinse with cold water: Rinse the blanched vegetables with cool water to remove excess heat and impurities. 5.

Mix the seasoning: Put the cold vegetables into a bowl, add the appropriate amount of seasoning by land and air, cover with salt, vinegar, sugar, soy sauce, pepper oil, etc., and stir well. Cold dishes are refreshing in taste and rich in nutrition, and are one of the common cold dishes in summer.

<> "Can't make such a delicious salad?

1.Cold shredded chicken.

Half a small onion + 2 lemon slices + half a lemon juice + millet spicy + coriander + white sesame seeds + 3 spoons of light soy sauce + 1 spoon of oyster sauce + 1 spoon of honey + a small half bowl of water, shred cucumbers, chicken breasts are cooked and torn into shreds, increase the seasoning and mix well.

2.Spicy saliva chicken.

1 tablespoon millet spicy + 2 tablespoons minced garlic + 1 chopped green pepper + tablespoon chili powder + tablespoon white sesame seeds + drizzled with pepper oil + 4 tablespoons of light soy sauce + 2 tablespoons balsamic vinegar + 1 tablespoon dark soy sauce + half a tablespoon of chicken essence + 1 tablespoon of oyster sauce + 1 tablespoon of sugar + a little water and stir well, remove the bones of the chicken thighs, cook them in water and cut them into small slices, pour in the sauce and mix well.

3.Pleurotus eryngii.

5 cloves of garlic + 1 coriander + minced onion + 2 spoons of hot oil + 3 spoons of light soy sauce + 2 spoons of balsamic vinegar + 1/2 spoon of oyster sauce + 1 spoon of white sesame seeds + 1 spoon of water + 1 spoon of sugar + black pepper, after steaming the king oyster mushrooms, tear them into strips, pour in the seasoning, and move well.

4.Cold spicy tofu.

Coriander + millet spicy + garlic + chili powder + cooked sesame + 2 spoons of balsamic vinegar + 2 spoons of light soy sauce + 1 spoon of oyster sauce + a little sugar, boil the old tofu, pour in the sauce and mix well.

5.Cold shrimp and eggs are enviable.

2 tablespoons of olive oil + 2 tablespoons of apple cider vinegar + 1 tablespoon of honey + 2 tablespoons of light soy sauce + millet spicy + chili noodles + onion + salt + black pepper white sesame seeds, eggs, shrimp, corn and water are cooked, pour in the sauce and mix.

Summary. 1. The preparation of cold dishes must be operated in a special room that meets the requirements of hygiene. 2 The cold food room should be a cutting room for food to be eaten directly. Before processing, the finished cold dishes to be prepared should be carefully inspected, and if there is spoilage or other sensory abnormalities, it shall not be processed.

1. The preparation of cold dishes must be operated in a special room that meets the requirements of hygiene. 2 The cold dish room should be a cutting room for food that is directly consumed. Before processing, the finished cold dishes to be prepared should be carefully inspected, and if there is spoilage or other sensory abnormalities, it is not allowed to enter the first line of processing.

First of all, fresh vegetables should be selected, washed and then soaked in a bleach solution of three thousandths for 2 3 minutes for disinfection, or scalded in boiling water for about ten seconds. The meat and fishy products in cold dishes are cooked until they are fully cooked, whether they are steamed, boiled, fried, or baked, and cannot be half-cooked or half-cooked. Pasteurized or cooked dishes should be served in clean utensils.

The kitchenware and tableware used for making and processing cold dishes must be used strictly separately from raw and cooked, and they should be scalded with boiling water or disinfected with bleaching powder before use. The hands of the production staff should be washed with soap and lead and then soaked in bleach powder, and then the food can be taken for processing.

When eating cold dishes, it is best to use white vinegar and garlic puree to accompany the meal, which can not only increase the taste of the dish, but also kill germs. However, it must be noted that cold vegetables should be eaten freshly and cannot be left for too long, otherwise, they will also be easily contaminated by the bacteria in the book, which will not only make the Liangzhou dry vegetables deteriorate and become tasteful, but also make people sick when they eat them.

How to make an authentic salad?

1.Spiced peanuts.

Soak the peanuts in cold water overnight, and when you wake up in the morning, you will find that the peanuts have become fat.

Take a pot, pour water, bring to a boil over high heat, put garlic sprouts and carrots to blanch, remove and cool with cold water.

Then use this pot, this pot of water, put the peanuts in it and boil, add some green onions, ginger, peppercorns, and cook for about 5 or 6 minutes.

Take out the peanuts, take them hot, mix with salt, sugar, monosodium glutamate, sesame oil, and stir in the garlic sprouts and carrots, and it's OK.

When boiling peanuts, don't put salt, if you put them, they will turn black.

2.Chilled Kazuo.

Broccoli soup with boiling water, let cool, cut tomatoes into cubes, fry lotus root slices in oil, put the above three things in a basin, mix with sesame paste, salt, sugar, vinegar, monosodium glutamate, sesame oil, Lao Gan Ma, stir well.

If you close your eyes and eat fried charred lotus chips, you will definitely think of fries.

3. Mixed with mixed vegetables and fungus.

Ingredients: 20g of dried fungus, 2 coriander, 1 green pepper (1 3 sticks), 1 carrot (1 half of the actual consumption), 1 onion (1 4 pcs), 4 cloves of garlic, 1 2 tsp salt, 1 tsp vinegar, 1 4 tsp light soy sauce, 1 tbsp oil.

Method: 1. Wash all kinds of raw materials for later use, and soak the black fungus in cold water;

2. Shred the carrots, onions, and green peppers for later use, cut the coriander into sections, wash the soaked black fungus and tear it into pieces of appropriate size;

3. After the water in the soup pot is boiled, blanch the black fungus until the water is boiled and then take it out, and set aside after cooling the water. Blanch the carrots according to personal preference;

4. Place the blanched black fungus and shredded vegetables in a container and press in the minced garlic;

5. Boil the oil until it is hot to 8 and pour it over the minced garlic;

The most important thing in making cold dishes is the color and flavor! If you want to mix a good cold dish, you must work hard, first of all, no matter what the ingredients are, you must first consider its texture, cut it with various knife methods according to the texture of the ingredients, and secondly, you must match the main and auxiliary ingredients, and the dishes can increase your appetite if they are beautiful, which is very important! Then seasoning, first of all, modern people consider nutrition, to achieve the original taste of the ingredients, no matter what kind of seasoning you carry out, do not cover up its own unique aromatic taste, of course, some ingredients should consider removing some of their own flavors (such as:

The fishy smell of fish, the smell of sheep, the smell of pigs, etc.), and then a variety of condiments, try to avoid some chemical extraction of MSG chicken essence, all kinds of seasoning oil is necessary (such as pepper oil, chili oil, olive oil, sesame oil, etc.) I believe that you will be able to do a good cold dish if you master the principle! Go for it.

If you can eat spicy, it will be even better if you add some chili oil. Put a small amount of soy sauce and salt in the other, and put the chicken essence on it. If you do it with your heart, it will be delicious.

If you don't care about the ingredients, the basics are all the same. Fried peppercorn oil cools. Dishes should be finely stripped. Shredded green onions, minced garlic, cold vinegar, seafood soy sauce, sugar, and sesame oil are all indispensable. Then mix all the ingredients in a large basin, add plastic wrap and refrigerate for 15 minutes.

It is best to put some vinegar and garlic juice in cold dishes, if it is kelp, heat the oil and then turn off the heat, put a few peppercorns and dried chili peppers, and pour them on the mixed kelp, which is very delicious.

More, cold salad endive is more delicious in summer, wash the endive, tear it into small pieces by hand, put vinegar, remember to add a little sugar to monosodium glutamate, the taste will be completely different The dishes eaten are different, and the steps of cold salad are also different.

Put some oil-consuming chicken essence or seafood soy sauce, do not put the sauce with the dish, and pour it into the dish.

To use sesame oil, it is best to sprinkle some peeled sesame seeds after it. Then put it in the refrigerator crisper for a while, so it's cool. Hehe.

If it is a vegetarian dish, it must be dried and mixed after washing, so that there is less fishy smell, if it is mixed with kelp, it is best to put some camelina oil.

Add sugar, salt to enhance the flavor, add chili oil to make it delicious, and then some pepper oil, it will be fragrant.

Slice the cucumber, marinate with salt for 10 minutes, remove the water, add sesame oil, vinegar, garlic puree.

Add some olive oil, sugar, soy sauce, vinegar or something.

It would be much better to put some cold sauce.

It's delicious if you mix it to your own taste.

Sesame oil and sugar are indispensable, both of which are fresh.

First, the ingredients should be complete.

Second, after the vegetables are washed or blanched, they must be drained.

When the dish is blanched, it needs to be boiled with ice water, which is refreshing.

Different dishes have different recipes.

Chefs also have football dreams, open this football door in the way of chefs!

Entertain guests with a small cold dish that has a unique face.

Summary. Hello dear, cold dishes can be added to the flavor of custard powder. Custard powder is a kind of spice powder, which is mainly used to enhance the flavor and color of cakes or bread and other snacks.

Custard powder is an ideal food spice powder, in the form of a light yellow powder, with a strong milky and fruity flavor, which is a combination of loosening agents, stabilizers, food flavors, food colorings, milk powders, starches and fillers.

I sell cold vegetables, can I add custard powder to enhance the flavor?

Hello dear, cold salad can add custard powder to enhance the flavor of Oh Hong Cong block. Custard powder is a kind of spice powder, which is mainly used to enhance the flavor and color of cakes or bread and other snacks. Custard powder is an ideal food spice powder, light yellow powder, with a strong milky and fruity flavor, is made of a combination of loosening agent, stabilizer, food flavor, food coloring, milk powder, Dianhu powder and filler.

Advantages of custard powder:1Flavoring, which can make the products produce a strong milky flavor and fruity flavor; 2.

Color, adding custard powder to the paste can produce bright yellow; Cong Chi 3Increase the crunchiness and make the product shaped, add custard powder to the bulky paste, and the weak-resistant product is brittle but not softened after frying, and the shape is beautiful; 4.Enhance the stickiness and slipperyness, add custard powder when thickening some dishes, which can produce stickiness and slipperyness, with a good effect of hooking and infiltrating plum root and good transparency of the sauce.