Current location - Health Preservation Learning Network - Health preserving recipes - Cold dish practice
Cold dish practice
How to cook cold dishes? Cold dish is a delicious food, and its nutrients are well preserved because of its rich materials and original production. Raw vegetables can store a lot of vitamins and folic acid, which is really an excellent food for health. So, how to make cold dishes? Let me teach you.

One of the ways to make cold dishes, halogen.

Halogen is one of the common methods for making cold dishes. When heating, put the raw materials into the pot of brine soup (preferably old brine) and boil it with strong fire, then heat it with low fire until it is crisp and rotten, then leave the fire and take the raw materials out of the pot. The pickled materials should be coated with a layer of oil after cooling, which can enhance the fragrance and prevent the appearance of raw materials from shrinking and discoloring due to air drying. When the texture of the material is a little old, the raw materials can still be soaked in the soup after the soup pot is out of fire, which can be carried with you, which can not only increase (maintain) the crispness, but also further taste.

According to the requirements of kimchi, we usually design the operation process of brine method as follows:

Mix the marinated soup-add the raw materials-bring it to a boil and turn it to a low heat-take it out and cool it when it is ripe.

The first is to prepare marinade soup. The color, aroma and taste of pot-stewed vegetables depend entirely on the soup. It is customary in the industry to divide soup bittern into two categories, namely red bittern and white bittern (also called clear bittern). Due to regional differences, the materials used for making brine soup vary from place to place. Generally, the commonly used raw materials for making red halogen are: red soy sauce, monascus rice, yellow wine, onion, ginger, rock sugar (white sugar), salt, monosodium glutamate, star anise, fennel, cinnamon, tsaoko, pepper, clove and so on. To make white brine, salt, monosodium glutamate, onion, ginger, cooking wine, cinnamon, star anise and pepper are often boiled in water, commonly known as "brine". No matter whether it is red or white, although the amount of seasoning varies from place to place, one thing is the same, that is, when adding the required halogen products, the halogen soup will be boiled for a certain period of time before it can be discharged.

Secondly, the fishy smell and impurities should be removed before the raw materials are put into the soup brine. Animal raw materials generally smell of blood, so before marinating, it is usually necessary to remove the odor of raw materials by potter water or frying, and then color them.

Thirdly, grasp the maturity of halogen products, the maturity of halogen products should be just right. Cooking in a pan is usually done in large quantities. A barrel of brine often needs to marinate several raw materials at the same time, or several raw materials of the same kind. The material properties of different raw materials are very different, even the same raw material has individual differences, which brings certain difficulties to the operation. Therefore, during operation:

1, distinguish the texture of raw materials. The old one is placed at the bottom of the pot (barrel), and the tender one is placed at the top of the pot (barrel) to get the material.

2. To master the maturity requirements of various raw materials, neither too old nor too tender (old tender does not refer to texture, but refers to the applicability of raw materials when heated).

3. It should be noted that if there are too many raw materials in the pot (barrel), a layer of bamboo mat or other padding can be put on the bottom of the pot (barrel) in advance to prevent the raw materials from burning at the bottom during heating.

4, master and use the temperature. According to the requirements of finished products, the temperature is flexibly and appropriately selected. It is customary to think that when marinating vegetables, boil them with strong fire first, and then cook them slowly with low fire, so that the fragrance of marinade can slowly penetrate into the raw materials, so that the raw materials have a good fragrance.

The quality of old brine is also a key to the success of braised dishes. The so-called old brine is the soup brine accumulated after long-term use. The quality of this soup is high because it is processed with various raw materials, heated or left for a long time. Because the raw materials are umami substances and some flavor substances are dissolved in the soup during processing, and the more they gather, the more delicious they form. Using this old bittern as raw material will increase the nutrition and flavor of raw materials, so it is necessary to preserve the old bittern. It is generally believed that the preservation of old brine should start from the following aspects:

1, clean regularly, so as not to make the old brine accumulate residue and precipitate.

2. Add spices and seasonings regularly to keep the flavor of the old brine rich.

3. Special tools should be used to approach the old bittern, so as to prevent the old bittern from being polluted during storage and affecting its preservation.

4. Boil the brine after use, which relatively prolongs the preservation time of the old brine.

5. Choose a suitable container to hold the old salt water.

Halogen is widely used in the production of cold dishes, and its raw materials are generally animal raw materials, including various internal organs of chickens, ducks, geese and livestock. Very few of them are also processed from plant-based raw materials. The materials are generally large or plastic, and the raw materials are fresh. Common varieties are: spiced beef, braised crisp waist, salted pig tongue and so on.

cold dish

First of all, spiced beef

Production method:

1. Soak beef and ham in clear water and wash.

2. Heat the pot with high fire, add salad oil, add onion, ginger, cinnamon, star anise, pepper, geranium and licorice and stir fry; Add beef, soy sauce, sugar, cooking wine, salt and water, bring to a boil, skim off the froth, use low fire until the beef is 80% rotten (if the beef is about 250g, it takes about 2 hours), and thicken the marinade with high fire.

note:

1. Raw beef can also be marinated with seasoning in advance and marinated after blanching.

2. Slice and serve with garlic oil or scallion oil, which tastes better.

Besides beef, raw materials such as dog meat, rabbit meat, donkey meat and venison can be made in this way.

Second, crispy waist

Production method:

1. Cut pork tenderloin with a straight knife pattern about 2/5 (0.6 ~ 1.2 cm) along the circumference, then blanch it in a cold water pot, take it out and rinse it with clean water.

2. Add water to the pot, add pork tenderloin, cooking wine, ginger slices, onion segments, salt and pepper, boil and marinate (crispy kidney flower).

note:

1, this dish can be white or red.

2. When serving, cut into thick slices horizontally, and then drizzle with garlic oil or scallion oil, which tastes better.

Third, salty pig tongue.

Production method:

1. Scrape the pig's tongue, add salt, brine and pepper, rub it evenly, marinate it for about 24 hours, then blanch it in a boiling pot and clean it.

2. Put the pig's tongue into the pot, add water (to submerge the pig's tongue), Shaoxing wine, salt, star anise and onion ginger to "loosen", cook for about 40 minutes on low heat, add monosodium glutamate and cook slightly until the pig's tongue is crisp and rotten (chopsticks can pierce the pig's tongue). Take the pot out of the fire, soak the pig's tongue in the brine and taste it completely.

note:

1, when cleaning the pig's tongue, scrape it clean (except the white film), otherwise it will affect the taste of the dishes.

2. Besides this method, pig tongue can also be made into stewed pig tongue, sauce pig tongue and smoked pig tongue.

3. Raw materials such as beef tongue, sheep shed, pig heart and beef heart can also be made by the above method.

Precautions for cold dishes

1, stored for too long.

Nowadays, many people like to buy a lot of vegetables and put them in the refrigerator, and then take out some when eating. In fact, fresh vegetables should not be stored for too long. Eating with fresh vegetables is the healthiest way. You can buy a proper amount of vegetables to eat back. After you buy them, you can put them in the refrigerator for half an hour, and then eat them. This is also ok, it will be more refreshing and delicious.

2. Add onion, garlic and vinegar.

Everyone knows that onion and garlic can play a certain antibacterial and anti-inflammatory role. When eating cold salad, these seasonings can be put into cold salad as ingredients, which can not only adjust the taste, but also play a good bactericidal role and enhance the human body's resistance.

3. Simple cleaning of vegetables

When people make cold salad, they usually wash it directly, then cut it and eat it directly. This is actually wrong. There are pesticide residues on many vegetables. Such simple cleaning can't remove these pesticide residues. You should wash it with running water first, then soak it in clear water for half an hour, or scald it with boiling water, so as to reduce pesticide residues on vegetables. This diet is the healthiest.

Teach you how to cook some delicious cold dishes:

1, mixed onion

Ingredients: a catty of onion, three sauces of green and red peppers, San Qian mature vinegar, San Qian refined salt, and five-coin sesame oil. Tripartite method: peeled and washed onions, sliced with a straight knife, and then cut into thick silk or small pieces; Pepper is shredded with a straight knife and put into a plate, then mixed with refined salt, soy sauce and aged vinegar, and finally dripped with sesame oil and stirred evenly.

Features: fresh and crisp, hot and sour.

Step 2 mix cabbage

Ingredients: half a catty of cabbage, five cents of soy sauce, five cents of sesame oil, five cents of sugar and one dollar of salt. Dichotomy: Peel and wash the cabbage, and cut it into pieces one inch long and one half inch wide with a straight knife. Blanch in boiling water for two or three minutes and pick it up. Don't overdo it. Drain and put in a bowl. Add soy sauce, sesame oil, sugar and salt and stir. In addition, you can also add dried shrimps, dried fragrant peppers and shredded green and red peppers, and add vinegar to make sweet and sour cabbage. Features: sweet, salty and crisp, with wine and dishes.

Step 3 mix mung bean sprouts

Ingredients: mung bean sprouts, cucumber 2 kg, salt 2 kg, shredded onion 5 kg, ginger 2 kg, vinegar 2 kg, sesame oil 5 kg, sesame oil 1 kg. Production method: remove impurities from mung bean sprouts, wash them, cook them in a boiling water pot (be careful not to blanch too much), and take them out to control the water; 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.

Features: fresh, delicious and nutritious.