What are the cold dishes in braised vegetables?

The general stewed dishes are: kelp, sea stinger, peanuts, sea cabbage, daylily, shredded skin, etc., when marinating, there should be a special marinated soup to avoid cross-flavoring, especially the marinated chicken and duck brine, when marinating to add some beer, the marinated will be better.

In the catering industry, it is commonly known as cold meat or cold cuts. It is a dish with a unique style and strong technical arrangement, and it is eaten cold for several hours, which is called cold dish. Most of the main raw materials for cold dishes are clinker, so this is very different from the hot dish cooking method, and its main characteristics are:

The selection of materials is fine, the taste is dry and fragrant, crisp and tender, refreshing and not greasy, the color is gorgeous, the shape is neat and beautiful, and the arrangement is harmonious and pleasing to the eye.

1) In addition to the requirements of dry fragrance, crisp and tender, refreshing, etc., cold dishes must also be required to achieve the taste through the skin and the aftertaste.

2) According to the requirements of different varieties of cold dishes, it should be crisp, tender, fragrant or refreshing, no soup and not greasy.

3) Knife work is the main process that determines the form of cold dishes. In the operation, it must be careful and fine, so that it is neat and beautiful, equal in size, and uniform in thickness, so that the shape of the cold dish after changing the knife meets the requirements of the quality of the dish.

4) When assembling and arranging, it is required to achieve the harmony of colors between dishes, between accessories and main ingredients, between seasonings and main ingredients, and between dishes and containers. The shape should be artistic and generous, so that the cold dishes after being assembled and plated show a colorful, colorful, vivid and vivid beauty.

5) Pay attention to nutrition, pay attention to hygiene, cold dishes should not only be beautiful in color, fragrance, taste and shape, but also pay more attention to the nutrients between various dishes and the adjustment of meat and vegetarian dishes, so that the dishes made meet the requirements of nutrition and hygiene, and improve the health of the human body.

6) When putting cold dishes on the plate, we should pay attention to saving raw materials, and try our best to reduce unnecessary loss under the premise of ensuring quality, so as to make the best use of raw materials.

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Vegetarian dishes that are often marinated are, fungus, bean curd, mille-feuille, oil-baked peanuts, white radish, vegetarian base, lotus root, dried tofu, shiitake mushrooms, and boiled peanuts with five spices.

The more common meat dishes were: pork head meat.

Pig ears, pig liver, pig heart, pig tail, salted duck.

Spiced chicken, roast duck, duck neck, duck wings, duck feet, pig intestine.

Chicken wings, chicken feet, pig tongue, pork feet, pork belly, beef tendon, spiced beef, salted goose, chicken thighs, beef tendons, etc.

Brine storage method:

1. After a period of use, the brine will leave a small number of residues of raw materials or spices, and then it needs to be filtered to ensure the quality of the brine.

2. The brine will become thicker after repeated use, although it is filtered, it still needs to be "cleaned", that is, after mixing clean animal blood with water, it is slowly added to the boiling brine, which is the use of protein adsorption and coagulation to absorb the impurities in the brine, so that the brine becomes clear, and some of the special ones should be "cleaned" with lean minced meat. However, it should be noted that the number of times each pot of brine should not be cleaned too much, so as not to lose the fresh flavor of the brine.

3. The oil slick in the brine should be beaten off frequently, and it is best to keep only a thin layer of "oil face" on the surface of the brine. Otherwise, too much grease will easily deteriorate the brine, and the fat will be oxidized and deteriorated.

4. When the brine is not in use, it should be boiled and put into enamel.

Inside the bucket, let it cool naturally and do not shake it at will. In addition, the bottom of the barrel should be lined with bricks to keep the bottom ventilated. In summer, the brine must be boiled every day and, if possible, stored in cold storage.

When the brine is not used for a long time, it should also be taken out of the cold storage from time to time to boil, cooled and then put into the warehouse. When preparing Sichuan-style brine, we should also flexibly grasp the materials and preparation methods of brine according to the specific situation, so as to prepare a satisfactory brine.

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

2. Spicy. Spicy is one of the commonly used flavors in Sichuan cuisine. It is characterized by a strong spicy taste, salty and fragrant.

It is widely used in poultry, livestock, offal, dry and fresh vegetables, beans and soy products as raw materials for cold and hot dishes, such as boiled pork slices, mapo tofu, spicy shredded beef, beef tongue lettuce, spicy chicken slices, hairy belly hot pot, etc., mainly made of chili, pepper, Sichuan salt, monosodium glutamate and cooking wine.

3. Salt baking. Salt baking is a technique in which the raw materials are wrapped in gauze paper and buried in the coarse salt of the red crystals, and the raw materials are heated into a dish by using the thermal conductivity of salt. It is mainly used for the production of salt-roasted river eel, salt-baked prawns, and salt-baked chicken.

4. Red brine. Red marinade refers to the addition of some fried sugar (the sugar is red after frying) or soy sauce when making the marinated soup, so the marinated food is red. Red marinade is a type of marinated vegetables, which is a dish made by boiling the raw materials after preliminary processing and blanching treatment in a prepared marinade.

5. Sauce fragrance. Sauce aroma mostly refers to the flavor category of the food in the dish. The flavor of the sauce is generally made by mixing lo-mei and seasoning sauce.

It is mainly used for the preparation of cold dishes, but there are many differences in the name of the edible flavor of soy sauce in Chinese cuisine. In addition to cold dishes, there are also special foods such as beef and duck named after them. Among them, sauced beef and sauced duck are the main food categories.

Braised vegetables include edamame, peanuts, yuba, kelp, cloud silk, gluten, fungus, cucumbers, wild vegetables, tofu clothes and other dishes. Braised cabbage is a common name for cold food dishes in cooking, and it is a well-known home-cooked dish in various regions. Braised vegetables are divided into 9 series, including red brine series, salt-baked series, spicy series, pickled pepper series, roast duck series, sauce series, five-spice series, seafood series, and cold salad series.

It is pickled, bried, boiled or marinated, processed by knife work, simple packaging, can be eaten, characterized by dry fragrant, crispy, crispy, smooth, no soup, not greasy, bright color, easy to eat, easy to carry, loved by people.

Chinese braised cuisine has a long history, a wide variety, different flavors, has been in its unique form in the continuous transcendence and development, in Cantonese cuisine, Hunan cuisine, Hui cuisine, Sichuan cuisine has a very great influence, and regardless of the city and countryside, look at restaurants, restaurants, streets and alleys everywhere can see its traces.