Cold salad is a refreshing and appetizing home-cooked delicacy, which is deeply loved by people. Making cold salad seems simple, but there are also many stresses. If you master some skills, you can make a wonderful dish.

Selection of ingredients

The choice of ingredients for cold salad is very important. Vegetables can be cucumber, bean sprouts, kelp, carrots, celery, etc. Crisp and refreshing, rich in vitamins and minerals. Meat can be chicken, beef, pork, etc. Cut into thin slices or filaments, and the taste is tender and smooth. Seafood can choose shrimp, crab, fish and so on. That is delicious.

Preparation of sauce

Sauce is the soul of cold salad. Common basic sauces include soy sauce, balsamic vinegar, sugar, garlic and sesame oil, and the proportion can be adjusted according to personal taste. Seasonings such as sesame sauce, peanut butter and Chili oil can also be added to enrich the taste and flavor of the sauce.

Ingredients processing

After washing vegetables, cut them into filaments or thin slices. Meat raw materials need to be blanched or fried and then cut into thin slices or filaments. Seafood ingredients are cooked or steamed, shelled or boned, and cut into appropriate sizes.

Cold footsteps

Put the processed ingredients into a large bowl, pour in the prepared sauce and stir well. According to the characteristics of different ingredients, you can choose different mixing methods. Vegetable ingredients can be gently stirred to avoid water; Meat and seafood ingredients can be stirred vigorously to make the sauce fully tasty.

Adjustment of taste

The taste of cold salad varies from person to person. If you like hot and sour taste, you can add more balsamic vinegar and Chili oil; If you like salty taste, you can add more broth or oyster sauce; If you like sweet, you can add more sugar or honey. Adjust the proportion of sauce according to your own preferences and taste the cold salad that suits your taste best.

Loading skill

You should also pay attention to beauty when loading cold dishes. You can put the ingredients neatly on the plate and put some coriander, sesame or peanuts on it, which can not only add color, but also improve the taste. You can also put the cold salad into the mold, compact it and buckle it upside down in the plate to form a neat shape, which will greatly increase people's appetite.

Preserved secret

Cold salad should not be preserved for a long time, and it is best to make it now and eat it now. If it needs to be preserved, it is recommended to store the ingredients and sauce separately to prevent the ingredients from absorbing the sauce and softening. Preserving in the refrigerator can prolong the shelf life, but it is best not to exceed two days.

Cold salad seems simple, but it contains rich cooking skills. Every detail affects the taste and flavor of cold salad, from the selection of ingredients and the preparation of sauces to the steps of cold salad and the skills of plate loading. By mastering these skills, you can also make amazing cold dishes and add a refreshing and delicious taste to your table.