What kinds of condiments can t be put in cold dishes? Otherwise, will it detract from the taste?

You can't put salt, chicken essence and soy sauce oyster sauce, you should put a little tomato sauce and bean paste or Lao Gan Ma.

Do not put pepper, star anise, spices, cinnamon, bay leaves, otherwise it will change the taste of the salad and it will be very unpalatable.

Garlic is proposed to be mashed with garlic mortar, so that the handmade pound is more flavorful and more lifeful; White sesame seeds must be fried fragrant and fried, that is, under the premise of no oil in the empty pot, the white sesame seeds are poured into it and fried, and the white sesame seeds must be fried slowly over a simmer, and the white sesame seeds must be fried dry and fried to produce the fragrance, the purpose is to make it more delicious, so it is more fragrant. Prepare a basin in advance, pour in Sichuan pepper powder, white sesame seeds, millet pepper, ginger and garlic, and then pour in the freshly fried sesame oil, and mix while pouring to prevent it from burning. Later, pour in rice vinegar, then add chili oil, sugar, light soy sauce, oil consumption, monosodium glutamate, etc., and finally sprinkle the xianglai section, drop a small amount of sesame oil, stir well, and you're done.

Cut the dried bean skin into shreds, set aside, and wait for the cold dish to be adjusted, if the pot is insufficient.

Be able to put it in a cabbage pot immediately. These are ready to pick up a few garlic heads later. Chop it with a fruit knife and place it in a cabbage pot.

In life, the big cold vegetables, cabbage vermicelli, dried bean skin. After these three things are done, put them in the same basin. Then the procedure of making cold dishes began, first boil the pot with oil, put the meat foam we cut into the pot, and then add ginger and green onions, add light soy sauce, add peppercorns, add thirteen spices, etc.

Cold dishes will be solved basically, vegetarian dishes are selected and blanched, or some foods are eaten raw immediately, such as cucumbers, green shoots, etc., do not need to be blanched. Meat dishes are like beef and mutton, which must be blanched and then marinated in marinade, and then mixed with cold vegetables.

No matter what cold dish wants it to become fragrant, the condiment will not change, so you must work the oil, at present, many cold dishes are boiled with their own chili oil or oil spicy seeds, and then I want to say that there is no pure and inauthentic at present, and the delicious and loved process is also as follows: green onion and ginger clean fried lamb liver (appropriate can be), pour the cut garlic paste into the bowl, add 3 grams of edible salt, 1 gram of monosodium glutamate, 2 grams of dark soy sauce king (coloring), 2 grams of light soy sauce (flavor), 1 gram of monosodium glutamate, Stir well, and finally cook in sesame oil (add it moderately according to your own taste), stir well.

Because it is green onion sesame oil, in the case of raw material selection, shallots should be more, shallots, and Xianglai are in second place, and the use of other raw materials should be as small as possible, especially star anise, cinnamon, and good ginger should be put carefully, and peppercorns should not be too numb. In the case of boiling, it is not easy to become popular, the raw materials must be boiled until browned, smelling a little burnt aroma, if the time allows for the completion of boiling, the raw materials in the pot do not have to be urgently scooped up, and can be soaked in oil for a period of time, so that the aroma is more mellow. When the scallion oil is ready, it can be applied to the preparation of a variety of dishes, and the most commonly used in dry pot dishes is the salty and fragrant dishes

Pepper, monosodium glutamate, vinegar, soy sauce, under normal circumstances, these condiments are not allowed to be put in, which will make the taste worse.

When cooking cold dishes, generally do not put dark soy sauce, oyster sauce, monosodium glutamate, soy sauce, chili pepper, etc., these condiments will affect the taste.

Don't put monosodium glutamate, don't put vinegar, don't put soy sauce, don't put garlic juice, and sesame oil, thirteen spices.

If you want to make a delicious cold salad, the seasoning should be fresh, freshly ground pepper powder, freshly ground chili powder, freshly fried chili oil, pepper oil, scallion oil, this freshly baked fragrance is the soul of a cold salad, and it is definitely not a ready-made seasoning bought in the supermarket. Because most cold dishes are cooked at low temperatures, they have less nutrient loss and can eat the natural taste of food, such as patting cucumbers, mixing tiger vegetables, Northeast big peel and other home-cooked cold dishes. However, there are also many tricks to making cold dishes, and it really doesn't taste good if you don't grasp it well.

Mix an appropriate amount of fine salt into the chopped cabbage, and put a clean weight on top to press the cabbage shreds, which can squeeze out the water in the cabbage shreds, thus making the taste of the cabbage shredded more crisp. Just press and marinate for 2 hours, and if you are not in a hurry to eat, you can also marinate overnight. Cucumbers should be marinated a few minutes before eating so that the taste is the best.

Cut the cucumber and add some garlic, add salt, monosodium glutamate, sesame oil, and soy sauce.

Vegetables that can be eaten raw or cooked: These vegetables have a unique smell, a crispy texture, and often contain a lot of fiber. After washing, it is directly mixed with raw food, and the taste is very fresh; If it is blanched in hot water, the taste will become slightly softer, but it will not detract from the original taste, such as celery, bell pepper, asparagus, okra, bitter gourd, white radish, kelp, etc.

If you want to be delicious, you have to pay attention to the matching of sauces, in addition to the sauce, adding garlic to hold the end of Wang is also very tasteful, but some people are not used to eating garlic, this is Duan Chi Tsai depends on personal taste.

Coleslaw has always been very rich and diverse in taste, and pay attention to changes, such as sweet, sour, fragrant, crispy, crispy, spicy, salty and other flavors, all available, and can be adjusted differently with the ingredients, such as vegetables and fruits pay attention to the original taste, seafood to taste fresh and tender, should not be too heavy seasoning; Water will dilute the sauce and affect the taste, so you need to wash and drain the ingredients before making cold dishes.

It's because we usually don't like to put chili peppers when we usually mix cold dishes, and some people make oil chili peppers that are particularly delicious, so they are very fresh.

It may be because you know that there are some seasonings missing in the cold dishes you mix, or Bi Shenxiao is that your seasonings are less to appear, generally we must add more vinegar when mixing cold dishes, followed by black sesame seeds or white sesame seeds.

Because your seasoning is not good enough, and the cold dishes are not very fresh, it will not taste good, there must be something missing seasoning, and seasoning is very important.

Cold dishes made with oyster sauce, chicken essence, monosodium glutamate, salty salt, vinegar, chopped green onions, and sesame oil are the most delicious.

It is best to use mustard oil. Because it's very top-notch, and it tastes good when it's made. It's very spicy.

On the table for the New Year, there are generally cold dishes, how should the seasoning of cold dishes be made? Let's take a look at this problem**, I hope these contents can help friends in need.

Cold dishes generally have some juice, for example, you can scoop up the juice of cucumber shreds, and scoop the juice for golden needle grinding. This kind of seasoning is generally mixed in a bowl, waiting for the dish, and then using the condiments in this bowl to hand it over, and this cold dish is successful. However, this is also a popular way to eat juice for outstanding talents in Northeast China in recent years.

Speaking of real cold dishes, in the northeast of everyone, freshly mixed is the dominant. And everyone's cold cold dish in the northeast. If you take it out on the night of the Chinese New Year's Eve, it will definitely make these delicacies greatly inferior.

The last dish on the dinner table is always this home-cooked cold dish. Let me tell you how I did it.

In the case of the Spring Festival, in the northeast, every household has its own emerald green and zero-pollution cabbage with winter storage. After everyone cuts it into shreds, put it aside, in addition, if you like to eat the big cold dishes of the Northeast, you don't have to eat sweet potato flour skin, because there was no division in the Northeast at that time, so everyone used vermicelli to make cold dishes. Well, let's soak the vermicelli in warm boiled water for a morning, until everyone eats it and then blanch it with boiling water, and this vermicelli will have the standard of cold dishes.

In addition, dried bean curd is also the key essence of our cold dish. Cut the dried bean skin into shreds, set it aside, wait for the cold dish to be dressed, and if the pot is insufficient, you can immediately put it in the Chinese cabbage pot. After all this is ready, pick up 20 garlic heads.

Chop it with a fruit knife and place it in a cabbage pot. Home-cooked cold dishes, Chinese cabbage vermicelli, dried bean skin. After these three things are done, put them in the same basin.

Then the procedure of making cold dishes gradually, first add some oil to the pot and boil, put the minced meat in the pot, then add shredded ginger and shallots, add light soy sauce, add pepper, add thirteen spices, etc.

Until the meat and chives are crispy, empty the ginger and shallots, and then pour the scallion oil into the pot of dried cabbage and tofu vermicelli. At this moment, people gradually add juice to it, and the first thing to pour is old vinegar, a small amount of mustard oil, a little sesame oil, chicken essence powder, minced xianglai, and minced green onions. This is poured into a pot of cold vegetables, and then a little oil and sugar are added.

At this moment, pour in red oil and spicy seeds, this kind of cold dish is best to wash the doorknob and do it by hand, it is likely to make the juice here more flavorful. That would be nice for everyone's cold dishes. During the Spring Festival, everyone ate all the cold dishes, so I used the word "cold dishes" to make my rice to eat, and the taste was also very good.

Whether the salad is delicious or not is the most important thing about the seasoning. Finely chop the garlic, millet pepper and chopped green onion, then add the chili powder and Sichuan pepper powder, light soy sauce, sesame oil and vinegar, and finally pour in the hot oil.

I think you can use a spoonful of salt, a spoonful of vinegar, a spoonful of soy sauce, a spoonful of oyster sauce, add a little acid, a little chili pepper and you have a seasoning.

Put white vinegar, sugar, salt, monosodium glutamate, extremely fresh, cold sauce, sesame oil, and mix well.

To enhance the taste of cold vegetables, what seasoning is better?

According to my family's experience in mixing cold dishes, when mixing cold dishes, you can add salt, soy sauce, vinegar at the same time, and then add some oyster sauce and sesame paste, which will increase the taste and taste of cold dishes, and it is also a more delicious seasoning, and you can also put some chili sauce to increase the texture and taste.

This depends on what kind of dishes you accompany differently, generally use sesame oil, light soy sauce, count. Vinegar. Sugar. Or tahini. For example, mashed eggplant with garlic and tahini will do, as well as salt. Hope for an answer.

Put some vinegar and soy sauce for a delicious taste.

I also think so, and the cold salad is originally a combination of many dishes, and these dishes have no flavor in the first place, so the seasoning bridge is very sensitive.

Yes, the original purpose of making coleslaw is to be based on seasonings, and if the condiments are not very good, the dishes will have no taste.

I think so, the taste of the dish is mainly reflected by the seasoning, so the taste of the salad is also determined by the seasoning.

Yes, the seasoning plays a very important role when mixing cold dishes, and if the seasoning is mixed well, the taste of this cold dish will also be very good.