Vegetables suitable for raw food: Most vegetables that can be eaten raw are sweet and crisp. Because heating will destroy the nutrients and taste, it can generally be directly seasoned and eaten together, such as Chinese cabbage, Chinese cabbage and cucumber.
Vegetables suitable for raw and cooked food: These vegetables have a unique smell, crisp taste and usually contain a lot of fiber. After washing, it is directly mixed with raw food, which tastes very fresh; If cooked in hot water and mixed with food, the taste will become slightly soft, but it will not detract from the original flavor, such as celery, sweet pepper, asparagus, okra, bitter gourd, white radish, kelp and so on.
Vegetables to be eaten after blanching: These vegetables usually have high starch content or astringent taste, but they can have crisp and tender taste after blanching in hot water, and can be eaten after being mixed with seasonings, such as mung beans, lotus roots and yam.
All aspects of cold salad techniques
Raw mixing: all materials are directly seasoned without heating and mixed in fresh form, which is called raw mixing. Fresh fruits and vegetables are mostly used for raw mixing, which is very convenient and has high nutritional value, because they can be mixed as long as they are washed.
Cooked mixing: Cooked mixing means that all or part of raw materials must be heated by blanching, marinating and frying. Or dip in the sauce when serving. Such as meat and seafood. After boiling, let it cool and then mix, which is as refreshing and appetizing.
The application of seasonings for a long time, cold salad dishes have been very rich and varied in taste, with sweet, sour, fragrant, crisp, crisp, spicy, salty and other flavors, and can be adjusted differently with the materials, such as fruits and vegetables pay attention to the original flavor, seafood tastes fresh and tender, and it is not suitable for heavy seasoning; However, if you want to remove the fishy smell of meat or only emphasize the appetizing function, you may wish to add spices or seasonings with heavy taste, and the effect is good.
Buy fresh materials: Because most cold dishes are eaten raw or slightly hot, fresh materials, especially those rich in the season, are preferred, which are not only cheap but also delicious.
Wash thoroughly in advance: Sand, stones and eggs attached to the roots or leaves of vegetables should be carefully washed.
Drain the water thoroughly: after the materials are washed or blanched, the water must be drained thoroughly, otherwise the flavor of the mixed seasoning sauce will be diluted, resulting in insufficient flavor.
The cutting method of ingredients is the same: it is best to cut all the ingredients at once, and some fresh vegetables will taste better by tearing them into small pieces by hand than by cutting them with a knife.
Marinate with salt first: for example, cucumbers and carrots are marinated with salt first, and then an appropriate amount of water is squeezed out, or the salt is washed away with clear water. After draining, add other materials and stir together, which not only tastes good, but also makes the seasoning more uniform.
Sauce should be mixed first: all kinds of seasonings should be mixed well in a small bowl, preferably in the refrigerator, and then mixed well with vegetables when serving.
Refrigerated vegetable container: If the cold dishes can be pre-iced, the cold dishes can be filled with cold dishes, which can definitely increase the delicacy of cold dishes.
Pour sauce in time: Don't add sauce too early, because most vegetables will release water when they are salty, which will dilute the seasoning, so it is best to pour sauce before serving.
Common skills of cold salad
Salt: It can provide dishes with proper salinity, increase flavor, dehydrate vegetables and play an appropriate role in preservation.
Sugar: It can bring out the natural sweetness in vegetables and make dishes more delicious. Pickled pickles can also accelerate fermentation.
Onion, ginger, garlic: the taste is spicy, which can remove the raw or fishy smell of materials and reduce the special sour taste of kimchi after fermentation.
Red and spicy: It has the same function as onion, ginger and garlic, but its more exciting and unique spicy taste is a great contributor to appetizing many cold dishes.
Zanthoxylum bungeanum: After pickling and mixing, it can give off a unique "hemp" taste and is an essential ingredient to increase the aroma of dishes.
Wine: Usually rice wine, yellow rice wine and sorghum wine, its main function is to remove fishy smell, accelerate fermentation and kill harmful bacteria produced after fermentation.
White vinegar: it can remove the natural astringency of vegetable roots and accelerate fermentation when pickling pickles. Cold boiled water: a substance that can dilute the concentration after seasoning and fermentation and is suitable for direct raw food to ensure hygiene.