What do you think is the key to make a cold dish well?

I'm glad to answer this question. The most important thing to make cold dishes is the juice you need, which is the soul of cold dishes! Generally speaking, most cold dishes are inseparable from garlic paste, cooking oil, salt, vinegar and sesame oil. Let me first talk about the method of cooking oil (taking 200 grams of cooking oil as an example): 1. First, soak 4 grams of pepper, 2 grams of aniseed, 2 grams of cinnamon and 3 grams of fennel in water for 5 minutes. The soaked seasoning can stimulate the fragrance more when frying. 2. Chop onion, ginger and garlic. 3. Pour 200 grams of oil (sesame oil or rapeseed oil) into the pot. When the oil is hot, add pepper, cinnamon, fragrant leaves and fennel, stir-fry slowly with low heat, then add onion, ginger and garlic, stir-fry until the onion, ginger and garlic are thoroughly fried, and remove all seasonings with a colander. Sesame oil is served! With the soul oil, plus the garlic paste, salt, vinegar, soy sauce (sometimes not for the color of the dish) and sesame oil mentioned above, a delicious cold salad is ready! You can try! You can trust me privately if you have any questions! I'll give you a detailed answer [yi tooth]

The key to making cold dishes is seasoning. A good cold dish chef works hard on seasoning.

The quality of raw materials is the most critical …

In the cooking process, the quality of raw materials determines the quality of this dish! As for cooking, it varies from person to person.

Whether it's cold dishes, hot dishes, Chinese food or western food ... the raw materials given to you are rotten, can you still cook delicious food?

Delicious cold dishes, the taste is not just a single sweet and sour taste, but you want to continue eating after eating it, and you can't stop eating it.

The first and most important thing in making cold dishes is the collocation of ingredients.

This collocation not only makes people want to eat in taste, but also in color. For example, green vegetables, golden eggs and shredded red pork can be cut into thin shredded green peppers and carrots for ornament, which will look more attractive. Moreover, the main ingredient is best to match silk with pieces, so as to avoid uneven taste when it is cold. It won't cause the salty place where the silk is cut, and the cut part is still very light.

Secondly, the freshness of ingredients is also very important.

This freshness not only refers to the freshness of vegetables cooked as cold dishes, but also includes the color and taste of cooked vegetables. Therefore, in order to make a delicious cold dish, it is very important to check every link at every level. Only in this way can we make delicious cold dishes.

There are two ways to preserve fresh vegetables that are easy to water. Marinate it a little in advance, filter out some water, and keep the vegetables crisp. For example, vegetables with more water, such as cucumber and bitter gourd, can be sprinkled with some salt in advance to make the vegetables produce some water and then mixed cold, so that the taste will be better than that of direct cold mixing. Second, you can put salt and seasoning when you are ready to eat on the table. Just as hot dishes are best eaten while they are hot, so are cold dishes. The freshly mixed cold dish tastes delicious.

The third is which ingredients are more suitable for cold salad.

There are many vegetables that can be eaten directly raw, such as carrots, white radishes, tomatoes, cucumbers, sweet peppers, Chinese cabbage and so on. There are also some vegetables that can be eaten after drinking water, which are also very suitable for mixing cold dishes, such as broccoli, cauliflower, spinach, spinach, baby cabbage, bamboo shoots, water bamboo and so on. These vegetables are especially suitable for cooking cold dishes at home. They are simple, convenient and delicious. Then some bean products are also suitable.

Fourth, delicious cold dishes also need suitable seasoning sauce.

For example, if you want to make crispy sauerkraut, tear the chicken with your hands and mix it with hot and sour sauce. If you want to make sweet and sour melon strips, mix them with sweet and sour sauce. Garlic juice is suitable for mixing some cold dishes such as minced meat and garlic beans with meat and vegetables. Sweet and spicy juice is more suitable for vegetables such as sweet and spicy radish and sweet and spicy cabbage.

Lead: What do you think is the key to make a cold dish well?

1, fresh ingredients.

2. It is best to cut the cold salad into uniform sizes.

3. The ratio of soy sauce to balsamic vinegar is 2: 1.

4, garlic is best pressed into a mud with a garlic press, not chopped.

5, it is best to use homemade Chili oil, spicy, and add a few drops of sesame oil, which is more fragrant.

6. If the ingredients contain more water, you can marinate them with salt for a while, and then pour out the water.

7, drowning vegetables, must be too cold, and then drain the water, so as to keep the taste crisp.

8. According to the ingredients, coriander or chopped green onion can be added appropriately to increase the flavor and beauty of the cold salad.

There are several keys to making cold dishes well. 1: composite oil

Compound oil in cold dishes is the most important and can not be ignored.

We usually use a lot of compound oils when mixing cold dishes, such as onion oil, red oil, spicy oil, five sesame oil, mustard oil and so on. There are also a variety of mixed oils, such as onion and spicy compound oil, garlic and spicy compound oil and so on.

These oils are the soul of that restaurant. Without them, dishes will lose many important flavors.

2. Seawater

The importance of brine in cold dishes is self-evident, and it also occupies a place in the diet, such as the famous Chaozhou brine, the sauce meat in the north and so on.

It is made of many spices through complex processes, which require seasoning, proofing and other processes. Every master has his own unique secret recipe, which is generally kept secret.

3. Fresh ingredients

Needless to say, fresh ingredients can ensure the quality of dishes. Fresh ingredients first give people a feeling of being willing to eat, and the taste is not the same as that of raw materials that have been put for a long time.

4: Set the plate

If you want a cold dish to make people have a strong desire to eat, you must put it on a plate and look good, especially in a bigger restaurant.

As the saying goes: food is not tired of essence, and food is not tired of detail. Exquisite plates, first of all, give people a high-class atmosphere, second, guests can feel the producer's good intentions when eating, and the most important thing is to sell at a good price.

The key is ... cold.

There are several points in making a cold dish.

1 Good raw materials are all seasonal raw materials, because every food raw material has a growth process, and it is mature and full of fruits, and the taste is what it should be. Artificial farming and anti-season vegetables in greenhouse. It looks good, but it is not delicious.

Flavor juice is also the soul of every cold dish. How to season, you should squeeze oil yourself, such as spicy oil, sesame oil, onion oil, sesame oil, and various flavors, such as red oil, salty taste, spicy taste, ginger juice, sesame sauce, sour and spicy taste and so on.

The image of cold dishes should be beautiful, and the plates should be neat and clean, giving people the first sight, liking them, and being beautiful in color, fragrance and shape.

The key is to adjust the juice. I prefer to use minced garlic, pepper, coriander, balsamic vinegar, soy sauce and pepper oil.

The key to making cold dishes is its soul juice.