Cold salad is a dish made by adding red oil, soy sauce, garlic and other ingredients into the raw materials, and after preliminary processing and blanching. According to the classification of red oil, it can be generally divided into three categories: spicy, spicy and spiced.
Cold salad has a profound history and culture, which can be traced back to the Zhou Dynasty and the pre-Qin period. Every cold dish eats not only the food itself, but the seasoning is the soul. Seasonings such as sugar, sesame oil, vinegar, salt and Chili oil give each cold dish a different taste. Before eating, all kinds of ingredients and sauces are mixed together and stirred evenly, and the sour, spicy, sweet and hemp fragrance is distributed in the mouth, which can not only wake up the stomach, but also preserve health.
I have all-purpose seasoning at hand, so I can share it:
1. Prepare ingredients: a bowl of Chili noodles, a dish of white sesame seeds (the ratio of Chili noodles to white sesame seeds is 5: 1), 3 or 4 slices of ginger, a little pepper, a little fragrant leaves, cinnamon and star anise-spices are used to enhance the taste, and a proper amount is enough.
2. Pour the oil in the pan, the ratio of pepper noodles to oil is 1:3, and when the oil temperature is 60% to 70% hot (you can try the oil temperature with a chopstick, and it is almost the same with purple oil flowers on it), put the seasoning in the oil pan and fry it;
3. Turn off the fire after the spices are fried, and remove the spices from the oil with a colander;
4. Pour the Chili noodles and white sesame seeds into a bowl and put a little salt, so that the oily chili pepper will be more salty and delicious when mixed;
5. Pour the hot oil into the bowl and stir it quickly, so that the oil, pepper noodles and white sesame seeds are fully blended and fragrant.
After the seasoning is ready, scoop two spoonfuls when you need to mix vegetables. Everything is delicious.
However, personal tastes are different, and mixing should be made according to your own tastes.
Personally, I think the best dish I cook is cold fungus. Here's how it works:
Cold bacteria
First, soak the superior auricularia auricula in small flowers (such auricularia auricula has the best taste, crisp and refreshing), blanch it with clear water for three minutes, then put it into a pot, then slice the onion, ginger, garlic and pepper into the auricularia auricula in turn, then add vinegar, soy sauce and sesame oil and mix well.
Another kind of cold bean sprouts is also my favorite.
Cold bean sprouts
Ingredients: 2 kg mung bean sprouts, cucumber 1 root, refined salt, shredded onion, shredded ginger, vinegar and sesame oil.
Methods: remove impurities from mung bean sprouts, wash them, blanch them in boiling water pot (be careful not to blanch them too much), take them out and control the moisture; Wash the cucumber, cut it into pieces with a straight knife, then cut it into filaments, sprinkle with salt, add shredded onion and ginger, mix well, and finally pour vinegar and sesame oil. For example, add soaked dried bean sprouts and vermicelli to make mung bean sprouts mixed with three shreds.
The bean sprouts made in this way are fresh, delicious, nutritious and appetizing.
Cold celery
Mom's blood vessels are not very good. It's easy to make a cold celery at home. Blanch peanuts, carrots and celery in turn and put them in a basin for later use. When you want to eat, take out a proper amount of vinegar and juice and mix them evenly, which has excellent curative effect on softening blood vessels.
This is a three-course dish that is often cooked at home. Simple and convenient, do whatever you like.
Therefore, a good seasoning is basically equal to a good cold dish, which can be adjusted at any time according to your own taste. The key to making cold dishes in restaurants is that their seasonings are in place, which is the soul of cold dishes and more appropriate.