What are the seasonings needed for cold dishes?

Seasoning is needed for cold dishes:

Recipe: 1 gram of star anise, cinnamon gram, clove gram, grass fruit gram, licorice gram, bay leaf gram, sand kernel gram, mountain naick gram, cumin gram, refined salt about 2 grams, cooking wine 5 grams, soy sauce 5 grams, sugar 1 gram, monosodium glutamate 1 gram, ginger powder 2 grams, sesame oil 10 grams, etc.

Add 120g of water (or fresh soup) to the above raw materials, boil for 5 minutes, add seasoning and pour into a container, seal the juice with sesame oil and simmer for 15 minutes.

1. The seasonings needed for cold dishes include salt, sesame oil, light soy sauce, cold vinegar, chicken essence, chili oil or red oil. Different cold dishes require different seasonings, for example, to make cold cucumbers, chill the cucumbers first, the taste will be better. In addition to the seasoning, there is also garlic water, spicy chopped millet, coriander and green onion segments will be more fragrant.

If there is no special cold vinegar, you can add aged vinegar and white vinegar in a ratio of 1:1, and the taste is the same.

2. Cold salad refers to the cooking method of cutting cooked food or vegetables and fruits, adding seasonings and mixing evenly. Common cold dishes include: cold fungus, cold kelp shreds, cold bitter gourd, cold cucumber, cold pig ears, etc.

As the weather warms up, fresh vegetables begin to be marketed in large quantities, and we all know that the nutrients contained in vegetables, such as vitamin C and vitamin B group, are easily destroyed by cooking, and eating them raw is conducive to the preservation of these nutrients. However, due to the relationship between vegetable varieties, some vegetables are best blanched in boiling water before eating; Some vegetables must be cooked thoroughly before eating.

The seasonings needed for cold dishes are:

1. Sesame sauce. Dilute the sesame paste with sesame oil, add salt, monosodium glutamate, sesame oil, and garlic paste to mix evenly. This sauce can be mixed with meat and vegetable ingredients. Common ones are: cowpeas in sesame sauce, cucumber in sesame sauce, etc.

2. Salty and fresh juice. In a bowl, add 1 tablespoon of light soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of Sichuan pepper oil, then add 1 tablespoon of sugar, 2 tablespoons of salt, and 2 tablespoons of vinegar and mix well. This sauce is mostly used in cold vegetarian dishes.

3. Chutney and sour sauce. 1 tablespoon salt, 1 tablespoon sesame oil, 1 tablespoon pepper oil, 2 tablespoons chili oil, 3 tablespoons sugar, 3 tablespoons white vinegar. Note: Be sure to put more sugar in sour and spicy sauces.

4. Scallion sauce. Take a bowl and mix well with minced green onions and salt, pour hot oil on top of the green onions, and then add star anise, grass fruit, cumin, shallots, monosodium glutamate, sesame oil. It is suitable for mixing vegetables and meats, such as scallion oil chicken, scallion oil lettuce, etc.

5. Spicy sauce. 1 tablespoon salt, 1/2 tablespoon sugar, 2 tablespoons vinegar, 2 tablespoons chili oil, 2 tablespoons light soy sauce, 1 tablespoon sesame oil, 1 tablespoon Sichuan pepper oil. Generally, spicy sauce is used in the preparation of cold meat dishes.

6. Sweet and sour sauce. Put a little ginger slices and Sichuan peppercorns into the water and boil for a while, then add sugar and cook until dissolved, then remove from the pot, let it cool, and then add vinegar and a little salt and sesame oil and mix well. Sweet and sour sauce is generally used to mix vegetables, such as sweet and sour lotus root slices, sweet and sour radish, and so on.

7. Garlic sauce. Make the garlic into garlic puree, add salt, monosodium glutamate, sesame oil and fresh soup to mix well. This sauce is suitable for both meat and vegetarian, such as: garlic seafood, garlic beans, etc.

8. Soy sauce sauce. It is made by mixing soy sauce, sesame oil, chicken essence and fresh soup, and the sauce is red and black salty umami, which is used to mix or dip meat ingredients, such as: soy sauce chicken, soy sauce meat, etc.

9. Shrimp oil sauce. The material has shrimp roe, the method is to fry the fragrant shrimp roe with sesame oil, and then add salt, monosodium glutamate, sesame oil, Shao wine, fresh soup and other seasonings to boil, and the finished product is white salty and umami. It is suitable for meat and vegetarian dishes, such as shrimp oil winter bamboo shoots, shrimp oil chicken slices and so on.

10. Crab oil sauce. The ingredients are cooked crab roe, salt, monosodium glutamate, minced ginger, Shao wine, and fresh soup. The production method is similar to shrimp oil sauce, the crab roe is first fried in vegetable oil until fragrant, and then boiled with seasonings, which is orange-red and salty and umami. It is often used to mix meat dishes, such as: crab oil fish fillet, crab oil duck breast, etc.

Spicy vermicelli. Method: Soak the vermicelli in boiling water until soft, cut it into 2-inch long pieces and put it on a plate. Use a bowl, put soy sauce, vinegar, sugar, monosodium glutamate and cold boiled water five coins, mix into marinade, pour on the vermicelli, sprinkle with pepper powder, pour in chili oil, mix well.

Features: This dish is Sichuan flavor, the taste is heavy and spicy, and it is best served with wine.

Mix the flour skin. Method: Add water to the noodles to beat into a thick juice, boil it into a paste on the fire, spread it on the wooden board after boiling, the thickness should be even, roll it up after cooling, cut it into wide strips and serve it on a plate, sprinkle with cucumber shreds, add sesame paste, mustard, chili oil, pour on the blending soup, and drip into sesame oil.

Features: Cool and delicious, good in summer.

Several common seasonings for coleslaw:

1. Salt sauce.

It is blended with refined salt, monosodium glutamate, sesame oil and an appropriate amount of fresh soup, which is white and umami. It is suitable for mixing chicken, shrimp, vegetables, beans, etc., such as salted chicken breast, salted shrimp, salted broad beans, salted lettuce, etc.

2. Soy sauce sauce.

It is made by blending soy sauce, monosodium glutamate, sesame oil, and fresh soup, such as red and black salty umami. It is used to mix or dip meat as the main ingredient, such as: soy sauce chicken, soy sauce meat, etc.

3. Shrimp sauce.

The ingredients include shrimp roe, salt, monosodium glutamate, sesame oil, Shao wine, and fresh soup. The method is to fry the shrimp roe with sesame oil and then add seasoning to boil, which is white and salty and umami. It can be used to mix meat and vegetarian dishes, such as: shrimp oil winter bamboo shoots, shrimp oil chicken slices.

4. Crab oil sauce.

The ingredients are cooked crab roe, salt, monosodium glutamate, minced ginger, Shao wine, and fresh soup. The crab roe is first fried in vegetable oil until fragrant, and then boiled with seasonings, which is orange-red and salty and umami. It is mostly used to mix meat sauces, such as: crab oil fish fillet, crab oil chicken breast, crab oil duck breast, etc.

5. Oyster sauce.

The ingredients are oyster sauce, salt, sesame oil, and boil with fresh soup, which is coffee-colored and salty. It is used to mix meat sauces, such as oyster sauce chicken, oyster sauce meat slices, etc.

6. Leek flavor meter.

The ingredients are pickled leek flowers, monosodium glutamate, sesame oil, refined salt, fresh soup, pickled leek flowers are chopped into puree with a knife, and then seasoned fresh soup is added to reconcile, which is green salty and umami. It is suitable for meat and vegetarian dishes, such as: leek loin, leek shredded chicken, leek mouth strips, etc.

7. Sesame sauce.

The ingredients are sesame paste, refined salt, monosodium glutamate, sesame oil, and garlic paste. The sesame sauce is diluted with sesame oil, refined salt and monosodium glutamate are added to make it an ochre salty spice. Mixed meat and vegetarian raw materials, such as: sesame sauce mixed with beans, sesame cucumber, sesame juice sea cucumber, etc.