Today, Bian Xiao will share with you three representative methods of making cold dish sauce and some cold dish processing skills. After learning it, you can become a master of cold dishes and can cook any cold dishes.
1. Sesame paste. Dilute sesame paste with sesame oil, add salt, monosodium glutamate, sesame oil and mashed garlic and mix well. This sauce can be mixed with meat and vegetables. Common ones are: cowpea with sesame sauce, cucumber with sesame sauce, etc.
2. Salted juice. Take a bowl, add 1 tbsp soy sauce, 1 tbsp sesame oil and 1 tbsp pepper oil, then add 1 tbsp sugar, 2 tbsp salt and 2 tbsp vinegar and mix well. This kind of sauce is mostly used for cold vegetarian dishes.
3. Hot and sour juice. Salt 1 spoon, sesame oil 1 spoon, pepper oil 1 spoon, 2 spoons of Chili oil, 3 spoons of sugar and 3 spoons of white vinegar. Note: You must put more sugar in the chutney.
4. onion oil juice. Put chopped green onion and salt into a bowl, stir well, pour hot oil on onion, then add star anise, tsaoko, fennel, onion, monosodium glutamate and sesame oil. Suitable for mixing vegetables with meat, such as chicken with scallion oil and lettuce with scallion oil.
5. spicy juice. Salt 1 spoon, half a spoon of sugar, 2 tablespoons of vinegar, 2 tablespoons of Chili oil, 2 tablespoons of soy sauce, sesame oil 1 spoon, and pepper oil 1 spoon. Generally, cold meat dishes are made with hot sauce.
6. Sweet and sour juice. Boil a little ginger and pepper in water for a while, then take it out, add sugar, cook until it melts, and take it out. After cooling, add vinegar, a little salt and sesame oil and mix well. Sweet and sour juice is generally used to mix vegetables, such as sweet and sour lotus root slices, sweet and sour radish and so on.
7. Garlic paste. Mash garlic, add salt, monosodium glutamate, sesame oil and fresh soup and mix well. This sauce is suitable for meat and vegetables, such as garlic seafood, garlic beans and so on.
8. soy sauce. Blended with soy sauce, sesame oil, chicken essence and fresh soup. The sauce is red, black, salty and fragrant, and is used for mixing or dipping meat materials, such as sauce chicken and sauce meat.
9. Shrimp oil juice. Shrimp is cooked by frying it in sesame oil, and then boiling it with salt, monosodium glutamate, sesame oil, Shaoxing wine and fresh soup. The finished product is white and salty. Suitable for meat dishes and vegetarian dishes, such as winter bamboo shoots with shrimp oil and sliced chicken with shrimp oil.
10. Crab oil juice. The ingredients are cooked crab roe, salt, monosodium glutamate, Jiang Mo, Jiu Shao and fresh soup. The method is similar to shrimp oil juice. Stir-fried crab roe with vegetable oil, then cooked with seasoning, orange and salty. It is often used to mix meat dishes, such as crab fillet and crab duck breast.
The following are some processing secrets of cold salad, which are good methods summarized by chefs for many years. I hope they can help you:
1. You can't put monosodium glutamate chicken powder in sweet and sour sauce salad, because sweet and sour sauce and chicken essence monosodium glutamate will produce disodium glutamate, which will produce sour taste, so just add some salt in addition to sweet and sour sauce. Such as aged vinegar and peanuts.
2. The meat in gravy cannot be 10% cooked. Sauce brine is mostly animal ingredients such as elbow, beef tendon and pig's head meat. If it is well-done, you can't eat it after soaking for a few hours. It's basically rotten. So this cold dish is only 78% ripe. Then turn off the fire and soak for one night. It tastes just right.
Don't season fresh vegetables too early to make salads. Because adding sauce in advance will change the color of the dish and affect the appearance. It's best to season before the guests arrive. You can blanch the vegetables, cool them thoroughly and drain them, then prepare the sauce and pour it in before serving. The cold dish made in this way is tangible and soup-free, which can better maintain the color of the vegetable itself with little loss of nutrients.
4. Cold dishes (such as pork belly, fat intestines, mouthparts, pork liver and other cold dishes made of water) are best served with garlic or Chili oil, and then with coriander or Chili, which tastes great. Personally, Bian Xiao prefers garlic as seasoning. Garlic dishes are made by chopping or mashing garlic, then adding soy sauce, vinegar, sesame oil and salt and mixing well.
If you want to add monosodium glutamate and chicken essence to the salad, you'd better melt it first. Generally, before cold salad, melt monosodium glutamate or chicken powder with a small amount of warm water, and then adjust it to high juice with seasonings such as salt. Pour it on the cold dish and mix well before eating. For example, cold shredded potatoes and bracken mixed with sesame oil are all done in this way.
6. Sweet salad. If you want to reduce calories or make dishes sweeter, don't add more sugar, just add a little salt. This is what people say, "be sweet and add some salt." You can also pour a little lemon juice, which is sweet and sour and full of fruit flavor, such as sweet and sour radish, sweet and sour lotus root and so on.
7. You can't add vinegar to vegetables and cold dishes. This is because most green vegetables contain magnesium ions. When they meet hydrogen ions in acetic acid, they become pheophytin, which makes people lose their appetite, thus greatly affecting the taste and appearance of finished dishes.
8. If you cook spicy and cold dishes, you'd better add some chopped nuts. Spicy is a compound taste of superposition. This cold dish with some chopped nuts will have a richer feeling and taste. For example, add some coriander or Flammulina velutipes, pour spicy Chili oil on it, mix a plate, and finally sprinkle a tablespoon of roasted flowers or cooked sesame seeds. Tender and crisp, spicy, can kill people!
9. Don't add monosodium glutamate and chicken powder to seafood cold dishes. It's delicious to cook cold seafood dishes. It is very common in both Chinese and western food, such as cold compress of stinging skin, orange mixed with pepper and so on. It was originally a natural taste, but it was ruined by a spoonful of monosodium glutamate or chicken essence.