Encyclopedia of cold dishes (7 techniques, 8 seasonings, 12 tricks, 30 flavors)

Cold dishes play an important role in our real life and are called "meeting dishes" or "welcome dishes". It is also a popular dish for refreshing in summer and appetizing in winter. Cold dishes are not only convenient for cooking, but also have various, simple and fast preparation methods. The seasonings are very particular when making cold dishes, usually with salty and fresh as the base flavor, supplemented by fragrant, sweet, sour, spicy, etc. to season cold dishes, the taste is extremely mellow. I have compiled 7 techniques for making cold dishes, 8 must-have seasonings, and 30 sauces commonly used in cold dishes, which I hope will be useful to food lovers.

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7 common techniques for cold dishes

Mixing: Cut the raw or cooked raw materials into cubes, shreds, strips, slices, etc., then add various seasonings and mix well. The cold dishes are refreshing and crisp.

Cui: First cut the raw materials into silk, slices, dices, cubes, strips, etc., then boil it with boiling water or use oil for a little bit, then control the moisture or oil, add the seasoning mainly based on pepper oil, and finally Blending. The cold dish made from rice has the characteristics of fresh and mellow aroma.

Marinating: A method of soaking the main ingredients with seasonings to taste. Pickled cold dishes are different from pickled vegetables. Pickles are mainly salt and the method of pickling is relatively simple. Pickled cold dishes use a variety of seasonings. The pickled cold dishes have a crisp taste.

Sauce: First pickle the raw materials with salt or soy sauce, put them into the miso soup prepared by cooking oil, sugar, cooking wine, spices, etc., boil it over a high fire and remove the foam, then cook it over a low fire, and then boil it over a low heat Thick broth, spread on the surface of the raw material. Soy sauce-based cold dishes are characterized by a strong fragrance.

Marinade: Put the raw materials into the prepared marinade, slowly soak the marinade over a low fire, and let the flavor of the marinade slowly penetrate into the raw materials. Marinated cold dishes have the characteristics of mellow and crisp.

Crisp: Put the raw materials in a soup with vinegar and sugar as the main seasoning, and simmer for a long time over a low fire to make the main ingredients crisp.

Crystal: also called jelly. Put the raw materials into a container with soup and seasonings, steam them on a drawer or simmer them slowly in a pot, and then let them cool naturally or put them in the refrigerator. The crystal cold dish is clear and bright, soft and fragrant.

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12 cold dish tips

1. Buy fresh materials

Since most cold dishes are eaten raw or slightly hot, fresh ingredients are the first choice, especially those that are abundant in season. Not only are the ingredients cheap, but they also taste better.

2. Wash well beforehand

The vegetables must be thoroughly washed before making, and it is best to soak them in the rice-washing water for 20-30 minutes to eliminate the pesticides remaining on the surface of the vegetables. Leafy vegetables should be blanched with boiling water before eating. There may be sand, gravel and insect eggs in the roots of the leaves or the leaves, which should be carefully washed.

3. Drain completely

After the ingredients are washed or blanched, they must be completely drained, otherwise the flavor of the seasoning sauce will be diluted, resulting in insufficient flavor.

4. Consistent cutting of ingredients

It is best to cut all the materials into uniform shapes. Some fresh vegetables are torn into small pieces by hand, and the taste will be better than that of cutting with a knife.

5. Salt it first

For example, cucumbers, carrots, etc. should be marinated with salt first, then squeeze out the right amount of water, or rinse with water to remove the salt, drain and then add other ingredients and mix well. Not only will the taste be better, the seasoning will be more even.

6. The sauce needs to be mixed first

Various seasonings should be mixed thoroughly in a small bowl, preferably in the refrigerator, and then mixed with the dishes when they are ready to be served.

7. Refrigerator dishes

If the plate containing the cold dishes can be iced beforehand, and the cold plate is filled with cold dishes, it can definitely increase the deliciousness of the cold dishes.

8. Drizzle the sauce in time

Don't add the seasoning sauce too early, because most vegetables will release water when they are salty, which will dilute the seasoning, so it is best to pour the sauce and mix well when you are ready to serve.

9. To stir with a spoon

Cold dishes should be mixed with a special hand spoon or shovel, and direct mixing with hands is prohibited. (Must wear kitchen gloves)

10. Tableware should be strictly disinfected

The kitchen utensils used for making cold dishes should be strictly disinfected, and the kitchen knife, cutting board, and cloth should be separated from raw and cooked, and not mixed. The temperature in summer is high and microorganisms multiply very quickly. Therefore, utensils such as kitchen knives, cutting boards and containers used to make cold dishes should be disinfected and washed with boiling water before use. It is not allowed to cut raw meat and other knives that have not been scalded to cut cold dishes. Otherwise, the previous cleaning and disinfection work will be done in vain.

11. Seasoning should be heated

The condiments, soy sauce, salad oil, and peanut oil used in cold dishes must be heated.

12. The fire must be in place

Cold dishes can be divided into raw, spicy and cooked. Pay attention to the heat when processing the raw materials, such as blanching vegetables until they are cut off. When braising the sauce and cooking white meat, use a low heat and slowly cook until it is delicious and tender. Generally, fresh vegetables are suitable for raw mix, meat is suitable for cooked mix, and spicy mix is ​​processed according to different tastes.

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Reasonable use of 8 seasoning seasonings

Table salt: It can provide proper saltiness of dishes, increase flavor, and can dehydrate vegetables and play a moderate anti-corrosion effect.

Sugar: It can draw out the natural sweetness in vegetables and make dishes more delicious. It can also speed up fermentation when used as pickles. Cold boiled water can dilute the seasoning and concentration after fermentation. It is suitable for raw materials to ensure hygiene.

White vinegar: It can remove the natural astringency of vegetable roots and accelerate the fermentation of kimchi.

Wine: Rice wine, rice wine and sorghum wine are usually used. The main function is to remove fishy, ​​which can accelerate fermentation and kill the bad bacteria produced after fermentation.

Scallion garlic: spicy flavor, can remove the jerky or fishy taste of the material, and reduce the special sourness of kimchi after fermentation.

Red pepper: It has the same effect as onion, ginger and garlic, but its more pungent and unique spiciness is a great "heritor" that makes many cold dishes appetizing. The peppercorns can emit a unique "ma" after being marinated and mixed. Taste is an essential ingredient to add aroma to dishes.

Scallion oil: Wash the green onions and dry them, put them in the pot with the cooking oil, soak for a while, then turn on a low heat, simmer slowly, turn off the fire when the oil is turned off, and remove the green onions after cooling down. It's scallion oil. (The method of making garlic oil is the same).

Pepper oil: There are many ways to do it. Generally, heat the pot and add the peppercorns to fry the aroma, then pour into the oil, turn off the fire before the green smoke appears on the oil noodles, and continue to heat with the remaining temperature of the oil to fry it out. The pepper oil is not only fragrant, but also the pepper is not easy to burst.

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30 kinds of cold vegetable sauce

Cold dishes are very particular about the seasoning. If you can master various seasoning methods, it will not only be cool and tasty, nutritious, but also increase your appetite. The editor has compiled 30 common cold dishes flavors as follows:

1. Salt sauce

It is blended with refined salt, monosodium glutamate, sesame oil and appropriate amount of fresh soup. Suitable for mixing chicken, shrimp, vegetables, beans, etc., such as salted chicken breast, salted shrimp, salted broad beans, salted lettuce, etc.

2. Soy sauce

It is made with soy sauce, monosodium glutamate, sesame oil and fresh soup. It is red and black salty. It is used for mixing or dipping meat as main ingredients, such as soy sauce chicken, soy sauce meat, etc.

3. Shrimp sauce

The ingredients include shrimp, salt, monosodium glutamate, sesame oil, Shao wine, and fresh soup. The method is to fry the fragrant prawns with fragrant fragrant first, and then add seasonings to boil it to give the white salty umami taste. It can be used to mix meat and vegetable dishes, such as shrimp oil winter bamboo shoots, shrimp oil chicken slices.

4. Crab sauce

The ingredients are cooked crab roe, salt, monosodium glutamate, ginger, Shao wine, and fresh soup. The crab roe is deep-fried with plants and then boiled with seasoning. It is orange-red and salty. It is mostly used to mix meat and meat, such as fish fillets in crab oil, chicken breast with crab oil, duck breast with crab oil, etc.

5. Oyster sauce

The ingredients are oyster sauce, salt, and sesame oil, add fresh soup to boil, the coffee color is salty and delicious. Used to mix meat and meat, such as oyster sauce chicken, oyster sauce slices, etc.

6. Leek flavored juice

The ingredients are pickled leek flowers, monosodium glutamate, sesame oil, refined salt, and fresh soup. The pickled leek flowers are chopped into puree with a knife, and then mixed with seasoning and fresh soup to make it green and salty. It is suitable for mixed meat and vegetable dishes, such as leek-flavored pork loin, leek-flavored chicken shreds, leek-flavored noodles, etc.

7. Hemp leaf juice

The ingredients are sesame paste, refined salt, monosodium glutamate, sesame oil, and garlic paste. Dilute the sesame sauce with sesame oil, add salt and monosodium glutamate to make it evenly. It is ochre salty and fresh spice. It can be mixed with meat and vegetable raw materials, such as sesame sauce with beans, sesame cucumber, sesame sea cucumber, etc.

8. Pepper sesame sauce

The raw materials are raw pepper, raw onion, salt, sesame oil, monosodium glutamate, and fresh soup. The pepper and raw onion are made into fine puree, and seasoning is added to make it evenly green and salty and fresh. Mix with meat and meat, such as sliced ​​pepper chicken, pheasant, tenderloin, etc. Avoid using cooked pepper.

9. Scallion oil flavor

The ingredients are raw oil, chopped green onions, salt, and MSG. Add the chopped green onions and fry them until fragrant. Serve as scallion oil. Mix well with other seasonings for a white salty fragrance. Used to mix poultry, vegetables, meat raw materials, such as scallion oil chicken, scallion oil shredded radish, etc.

10. Grain oil juice

The ingredients are glutinous rice juice, salt, and monosodium glutamate. After mixing thoroughly, it has a coffee color and salty fragrance. It is used to mix raw materials of poultry, meat, and aquatic products, such as bad oiled chicken feet, bad oiled fish fillets, bad oiled shrimps, etc.

11. Wine-flavored juice

The ingredients are high-quality liquor, salt, monosodium glutamate, sesame oil, and fresh soup. Mix the seasonings thoroughly and add white wine to give it a white salty fragrance. You can also add soy sauce to make it red. It is more suitable for mixing fresh aquatic products and poultry, such as drunk green prawns and drunk chicken breasts. Raw shrimp has the most flavor.

12.Mustard paste

The ingredients are mustard powder, vinegar, monosodium glutamate, sesame oil and sugar. The method is to mix mustard powder with vinegar, sugar, and water to form a paste. After standing for half an hour, add seasonings to make it a light yellow salty fragrance. It is suitable for mixing meat and vegetables, such as mustard belly silk and mustard chicken skin.

13. Curry sauce

The ingredients are curry powder, green onion, ginger, garlic, chili, salt, monosodium glutamate, and oil. The curry powder is mixed with water to make a paste, deep-fried into a curry paste, and soup is added to make a juice, which has a yellow and salty flavor. It is suitable for poultry, meat, and aquatic products, such as curry chicken slices and curry fish sticks.

14. Ginger Sauce

The ingredients are ginger, salt, monosodium glutamate and oil. Squeezed ginger juice, blended with seasoning, white salty fragrance. It is best to mix with food poultry, such as ginger chicken nuggets, ginger chicken breasts, etc.

15. Garlic sauce

The ingredients are raw garlic cloves, salt, monosodium glutamate, sesame oil, and fresh soup. The garlic cloves are mashed into a puree, and seasonings and fresh soup are added to make it white. It is suitable to mix with meat and vegetables, such as garlic white meat, garlic beans and so on.

16. Spiced juice

The ingredients are five spices, salt, fresh soup and Shao wine. The method is to add salt, five spices and Shao wine to the fresh soup, put the raw materials into the soup, and take out cold food after being cooked. It is most suitable for poultry offal, such as salted duck liver.

17. Tea smoked flavor

The materials used are refined salt, monosodium glutamate, sesame oil, tea, sugar, sawdust, etc. The method is to first cook the raw materials in brine juice, then spread sawdust, sugar, tea leaves in the pot, add the grate, put the cooked raw materials on the grate, cover the pot and smoke with a small fire to make the smoke congeal On the surface of the raw material. Poultry, eggs, and fish can be smoked, such as smoked chicken breasts, five-spice fish, etc.

18·Sauce and Vinaigrette

The ingredients are soy sauce, vinegar and sesame oil. After blending, it is light red, salty and sour. It can be used to mix vegetables or steamed vegetables, both meat and vegetables are suitable, such as steamed loin slices and gizzard liver.

19. Sauce

The ingredients are noodle sauce, refined salt, sugar, and sesame oil. Saute the noodle sauce first, add sugar, salt, clear soup, and sesame oil, and then put the raw materials into the pot thoroughly. It is ocher-salty and sweet. For sauces, meat and vegetables are suitable, such as eggplant in sauce and meat in sauce.

20. Sweet and sour sauce

Using sugar and vinegar as raw materials, after blending into juice, stir it into the main ingredients for mixing vegetables, such as sweet and sour radishes, sweet and sour tomatoes, etc.; you can also deep-fry or cook the main branches before adding sugar The sauce is deep-fried and becomes a sweet and sour sauce. It is mostly used for meat, such as sweet and sour pork ribs, sweet and sour fish fillets. You can also mix the sweet and sour into the pot, add water to boil, and add the main ingredients to soak for a few hours before eating. It is mostly used to make the leaves, roots, stems and fruits of vegetables, such as pickled green peppers, pickled cucumbers, pickled radishes, pickles Jiang Bu and so on.

21. Hawthorn juice

The ingredients are hawthorn cake, white sugar, white vinegar, and osmanthus sauce. Smash the hawthorn cake into a puree and add seasonings to make a juice. It is mostly used for mixing vegetables and fruits, such as hawthorn juice, horse cry, coral lotus root, etc.

22. Tomato Sauce

The ingredients are tomato sauce, sugar, and vinegar. The method is to stir the tomato sauce with oil and add sugar, vinegar, and water. It is mostly used to mix meat dishes, such as fish sticks in tomato sauce, prawns in tomato sauce, tenderloin in tomato sauce, chicken slices in tomato sauce, etc.

23. Red oil juice

The ingredients are red spicy suet, salt, monosodium glutamate, and fresh soup, which are blended into a juice and have a red salty and spicy flavor. Used to mix meat and vegetable raw materials, such as red oil chicken strips, red oil chicken, red oil bamboo strips, red oil loin, etc.

24. Green pepper juice

The ingredients are green pepper, salt, monosodium glutamate, sesame oil, and fresh soup. Chop the green pepper into puree, add seasonings to make a juice, it is green, salty and spicy. It is mostly used to mix meat and meat raw materials, such as pepper tenderloin, pepper chicken breast, pepper fish fillet, etc.

25. Pepper juice

The ingredients are white pepper, salt, monosodium glutamate, sesame oil, garlic paste, and fresh soup. After being blended into a juice, it is mostly used for soy sauce, mixed meat and aquatic raw materials, such as mixed fish shreds, fresh spicy squid, etc.

26. Fresh spicy sauce

The ingredients are sugar, vinegar, chili, ginger, green onions, salt, monosodium glutamate, and sesame oil. Stir-fry the chili, ginger, and green onions in fine strips, add seasonings and fresh soup to make a juice, which is a hot and sour coffee color. It is mostly used for pickling vegetables, such as hot and sour cabbage, and hot and sour cucumber.

27. Vinegar ginger juice

The ingredients are balsamic vinegar and ginger. Cut the ginger into minced or shredded pieces, add vinegar to blend, and give it a coffee-colored sour fragrance. Used to mix fish and shrimp, such as ginger shrimp, ginger crab, ginger meat and so on.

28. Three flavor juice

It is made of three flavors of garlic paste, ginger juice and green pepper juice, and it is green. It is suitable for mixing meat and vegetables, such as stew heart, mixed belly kernel, three-flavor chicken, etc., with unique flavor.

29. Spicy sauce

The ingredients are soy sauce, vinegar, sugar, salt, monosodium glutamate, chili oil, sesame oil, pepper noodles, sesame powder, green onions, garlic, and ginger. Just mix the above ingredients. It is used to mix the main ingredients of food, both meat and vegetable, such as spicy chicken strips, spicy cucumber, spicy belly and so on.

30. Sugar oil juice

The ingredients are white sugar and sesame oil, with a white sweet fragrance. After mixing, mix with vegetables, such as sugar-oiled cucumber, sugar-oiled lettuce, etc.

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Low-oil, low-salt, cool and refreshing cold dishes are definitely the best choice to cool down and appetite. At the same time, it is also our way to shorten the heating time and keep the nutrients to the maximum.