What kind of cold sauce is refreshing and delicious in the mouth?

Cold konjac. Method.

1. Add water to the pot, add konjac tofu, and cook for a few minutes until the konjac becomes soft and translucent.

2. Put the konjac tofu into pure water to cool, wait for the konjac to cool completely, take out the dry water, cut it into long and short strips, and put it on a plate for later use.

3. Take an empty bowl, put in salt, light soy sauce, vinegar, sugar, chili oil, sesame oil, millet spicy, green onion and coriander, stir well, make a sauce, and set aside.

4. Pour the juice into the konjac, stir evenly, and serve.

Crispy lettuce. Ingredients: one and a half lettuce; two tablespoons of salt; two spoonfuls of sugar; 3 tablespoons white vinegar; 1 scoop light soy sauce; 1/2 teaspoon of sesame oil; Dried chili peppers.

Method. 1. Wash the lettuce and cut into strips.

2. Add salt to the lettuce and mix well, marinate for 1 hour.

3. Pour out the water of the pickled lettuce, add sugar, white vinegar, light soy sauce, sesame oil, dried chili pepper, and mix well.

4. Pour the mixed lettuce into the fresh-keeping box, seal it, store it in the fresh-keeping layer of the refrigerator, and take it out for consumption in half a day.

Shopee tiger dish.

Ingredients: 2 chili peppers, 1 green onion, 1 handful of shrimp skin, 2 coriander, 1 2 red peppers, 1 2 tablespoons of vinegar, appropriate amount of sesame oil, 1 tablespoon of soy sauce, a little chicken essence, 1 3 tablespoons of salt.

Method: 1. Wash the shrimp skin with water, control the moisture, cut the green onions, sharp peppers, cut into thin strips, and cut the coriander into sections.

2. Put all the ingredients in one container.

3. Add seasonings, mix well and put on a plate.

Three shreds of cold vegetables.

Ingredients: 1 small handful of enoki mushroom, 1 cucumber, half a carrot, 5 grams of salt, 3 grams of monosodium glutamate, 5 grams of light soy sauce, 10 grams of rice vinegar, 10 grams of spicy seeds, 3 grams of sugar, 5 grams of sesame oil.

Method:1Blanch enoki mushrooms in boiling water and disperse with chopsticks.

Wash the cucumber and cut it into thin strips, and cut half a carrot into shreds for later use.

3.Drain the enoki mushrooms and place all ingredients in a small pot.

4.Add light soy sauce, rice vinegar, sesame oil, salt, sugar, monosodium glutamate, oil and spicy seeds, stir well and serve on a plate.

Summary. Because the seasoning is granular, it is not easy to mix evenly, so there is often a salty and light mouthful. The cold dishes outside have always tasted evenly, because instead of sprinkling the seasoning directly, they use seasoning water.

4 kinds of secret seasonings for cold dishes.

Seasoning water. Because the seasoning is granular, it is not easy to mix evenly, so there is often a salty and light mouthful. The taste of the cold dishes remade outside has always been very uniform with the socks, because it is not directly sprinkled with seasoning, but with seasoning water.

Pour water into the pot, add salt, light soy sauce and chicken essence, let it cool after boiling, and store it in a sealed container.

Garlic water. Garlic water is used to adjust cold dishes outside, which not only has a stronger garlic fragrance, but also tastes more easy-going and more acceptable. Garlic water is generally made on the same day, and it cannot be left for a long time, and it is easy to deteriorate.

After peeling the garlic, mash it with a garlic pounder, add an appropriate amount of salt, cool and boil, and stir well with chopsticks.

Spice oil. Spice oil does not have the "astringency" of raw oil, and the taste is more delicate, so the method is very simple.

Chili oil. Chili oil not only has a fragrant and spicy taste, but also a red color, which is an essential seasoning to enhance the color and flavor of cold dishes.

If the content is helpful to you, I hope you can get your likes, thank you very much! <>

Summary. vinegar, garlic, oil poured with chili, sugar, salt.

vinegar, garlic, oil poured with chili, sugar, salt.

The practice of pouring oil on chili peppers:

First of all, put the dried chili peppers you bought, put them in the sun for a day (so that the chili peppers will be more fragrant in the later stage), and cut them all after drying (a little more even) steps.

2. Then turn on the stove and light the fire, pour a little rapeseed oil into the pot (not too much oil, slightly less), pour in all the chili peppers and stir-fry over low heat, stir-fry until the chili peppers change color slightly, add white bump sesame seeds, and continue to stir-fry over low heat.

3. When the nose smells the fragrance of chili peppers, put them out on a plate and let them cool, then use a stone mill to crush the fried chili peppers into a bowl (about the size of reed oatmeal), and then add salt and sugar and stir evenly.

Fourth, then prepare another container, add star anise, cinnamon, bay leaves, white cole, grass fruit, fragrant sand, put it in a bowl and soak it in water for an hour (the purpose of soaking is to make it easier to stimulate the fragrance of Xiaoliang in the later stage).

5. Heat the oil (about five spoons of oil is almost), heat the oil to 40% hot, add the soaked star anise, cinnamon, bay leaves and other spices to fry, fry until the spice fragrance comes out, and then add ginger, green onions and onions to continue soaking and frying.

After the ingredients and ginger and green onions are fried dry, and obviously discolored, turn off the heat and remove them, then turn to low heat, and add two spoons of hot oil to stir the chili noodles well (this step is to soak and fry them in the later stage without frying the chili noodles) steps.

Seventh, finally burn the oil temperature to eighty percent hot (feel the oil temperature coming to the face to tell the old ant that it means eighty percent hot), and then pour it into the chili bowl and stir evenly, so that the socks buried oil just enough to cover the chili noodles, and finally pour the remaining hot oil in the pot, it is done, and it is slippery, if it is covered and stuffy for a night, it will be more perfect.

Add some oyster sauce and soy sauce when you're done.

Coleslaw refers to the cooking method of cutting cooked food or fruits and vegetables, adding seasonings, and stirring evenly. The common dishes are: cold fungus, cold kelp, cold pear, cold cucumber, cold pig ear, etc.

In cooking, it actually is"Cold dishes"meaning. Coleslaw refers to a way of eating vegetables or meat that is eaten raw without processing, or with seasonings and sauces.

<> vegetables that are suitable for cold salad have some things in common: for example, they have a unique fresh smell, a crisp and firm texture, and can be eaten raw, or they can be eaten with hot water to bring out their aroma. Vegetables for undercooked food:

Most of the vegetables that can be uncooked have a sweet taste and a crisp and tender taste, because the high temperature will destroy the nutrition and taste, and they need to be dismantled and washed before they can be mixed and eaten normally, like Chinese cabbage, small Chinese cabbage, and small cucumbers. Coleslaw refers to a cooking method in which cooked food, vegetables, and fruits are cut, seasonings are added, and stirred evenly. Common cold dishes are:

Cold fungus, cold kelp, cold pear, cold cucumber, cold pig ear, etc.

As the weather warms up, fresh vegetables begin to appear in abundance, and many people are happy to eat coleslaw again! Vegetables are known to contain nutrients such as vitamin C and B vitamins that can be easily destroyed by cooking. Eating raw is good for preserving these nutrients.

However, due to the wide variety of vegetables, some vegetables are best blanched with boiling water before eating; Some vegetables must be cooked thoroughly before eating. Oil refers to the oil of pepper, onion, and coriander. This varies from person to person.

Some don't use oil, so make your own juice and put two drops of sesame oil or chili oil.

Cold salad means handmade after blanching. It is a handmade way of cooking cold dishes. It is more suitable for people in summer, or those who like cool tastes.

Cold salad needs to use cooking oil as an adjunct. The cooking oil is fried with peppercorns, shallots, and coriander. Vary.

Some don't use cooking oil, then make your own sauce, put two drops of sesame oil, or chili oil. It is used a lot on cold salad banquets. Cold salad means handmade after blanching.

It is a handmade way of cooking cold dishes. It is more suitable for people in summer, or those who like cool tastes. Cold salad needs to use cooking oil as an adjunct.

The cooking oil is fried with peppercorns, shallots, and coriander. Vary. Some don't use cooking oil, then make your own sauce, put two drops of sesame oil, or chili oil.

It is used a lot on cold salad banquets.