What's your specialty cold salad? Thanks for sharing.

Anyone who has been to a restaurant knows that both the main course and the cold salad with appetizers are delicious, and they can't make that taste at home. A seemingly simple dish should not require too much craftsmanship, but it is not too difficult. You will understand after reading these articles. (The following part of the content comes from the network finishing, thank you. )

Basic knife method: Here we mainly talk about the shape of side dishes. Cucumber can be cut into diamond-shaped pieces or split into strips, or it can be more delicious with a knife. Cold shredded potatoes are best shredded with an eraser; Auricularia, tremella and cabbage are best torn by hand; Cut the beans into sections; Celery is split and cut into hob segments, and the key point of cold dishes is to master the same shape. In addition, some cold dishes should be carved, which is an art form, and we have omitted it here.

Color matching: the shape of cold dishes should be consistent, and its color matching is also very important. The greater the color contrast, the greater the attraction to diners. For example, shredded potatoes with shredded carrots (green with red), celery with peanuts (powder with green), Chinese cabbage with black fungus (white with black), cucumber strips with red pepper, and cold-mixed three shreds (bean curd skin, shredded cucumber and shredded onion) and so on.

Blanching: Except cucumbers, fruit desserts and cold dishes, almost all seasonal vegetables need to be blanched with boiling water. Because most vegetables can be eaten raw, you don't need to blanch them for too long, just blanch them. Overheating not only affects the appearance, but also tastes bad.

The key point of blanching is: put some salt and a few drops of oil in the pot when blanching vegetables, so that the blanched vegetables are bright in color and can maintain their true colors.

Immediately pour the blanched vegetables into a cold water basin for cooling to keep the crispy taste.

Seasoning: cold dishes can be seasoned according to ingredients, such as spicy shredded potatoes; Sweet and sour hearts, spicy cucumber strips, and so on. Choose whatever flavor you think of. It's different. Commonly used condiments for cold dishes are: soy sauce, vinegar, sugar, salt, sesame juice, Chili oil, pepper oil, sesame oil, minced garlic, chives and so on. If you have meat cold dishes, you need to prepare cumin powder, pepper powder, Chili powder, shabu-shabu dipping sauce and so on.

Please remember that it is best to use less black soy sauce for cold dishes. Originally, there were colors, flavors and fragrances, perhaps because a spoonful of soy sauce affected the quality of a dish.

Aroma: Cold dishes taste light. If you want to bring out the fragrant smell, you should take the method of splashing oil. First, season the blanched semi-finished vegetables and put them on a plate. Then pile the minced garlic and shallots in the middle of the cold dish. Then boil the Chili oil with a frying spoon and pour it over the minced garlic while it is hot. You will feel the smell of the room and your taste buds will be wide open.

Decoration: also known as setting the plate, the prepared cold dishes need to be decorated before serving, and the finishing touch can get twice the result with half the effort. Generally, put some parsley segments, shallots or red peppers in the center of the dish. If conditions permit, it can be decorated with small fruits, such as cherries, medlar, blueberries, raisins, French incense, orchids and so on. Some desserts and cold dishes need to be poured into the plate. This is very simple. Buy colored drinks in the supermarket, heat them with a frying spoon, thicken them with starch water, and pour them directly on the dishes. All right.

In hot summer, cold salad must be an indispensable part. Sour and refreshing, cool and refreshing, can arouse the enjoyment of taste buds and make people's appetite open. The following is a brief introduction to several home-cooked cold dishes.

Dried leek practice: clean a little leek and cut it into sections, dried tofu into filaments, peeled carrots into filaments, red peppers into filaments, and garlic cloves into powder. Boil the pot with water, blanch the dried shredded garlic, shredded leek and shredded carrot for about one minute, take out, rinse with cold water, drain, put into a pot, add a proper amount of salt, soy sauce, sugar and sesame oil, heat the pot with a little hot oil, turn off the fire after the oil is hot, put the minced garlic and shredded pepper into the pot, stir well and put on a plate.

Cold vegetables practice: tear Chinese cabbage and purple cabbage into small pieces, soak them in salt water for a while and then wash them. Wash cucumbers and cut them into discs. Peel carrots and wash them and cut them into discs. Chop garlic and pepper. Put all the ingredients in a large bowl, add salt, soy sauce, aged vinegar, sugar and sesame oil, and sprinkle with cooked sesame seeds.

The practice of cucumber mixed with tomatoes: soak cucumber in water for more than ten minutes, and then clean it. First, pat the cucumber loose, cut it into pieces and put it in a big bowl. Wash tomatoes, cut into pieces, remove seeds and put them in a large bowl. Chop garlic, wash coriander and cut into pieces. Put the minced garlic and pepper noodles in a small bowl, heat the oil in the pot and pour it on the minced garlic and pepper noodles. Add proper amount of salt, soy sauce, mature vinegar and sugar to cucumber and tomato, stir well, add the prepared Chili oil, sprinkle with coriander, mix well and serve.

Method of cold vermicelli: Soak vermicelli in water in advance, wash and shred cucumber, wash and shred carrot, wash and shred colored pepper, mince garlic, mince pepper and mince coriander. Boil the water in the pot, add the vermicelli to boil, take out the cold water, drain the water, put it in a large bowl, add shredded cucumber, shredded carrot and shredded colored pepper, add appropriate amount of salt, soy sauce, aged vinegar, white sugar and sesame oil, and mix well. Heat a little hot oil in the pot, turn off the heat, pour in minced garlic and pepper, then pour in vermicelli, sprinkle with coriander and cooked sesame seeds, and stir well.

Cold-mixed edamame practice: put edamame in clear water, add a spoonful of salt, rub it, then clean it, rub it again and clean it. Add water to the pot, add edamame, salt and a little cooking oil, and take out cold water after cooking. Put minced garlic, pepper and pepper into a bowl, pour oil on minced garlic, pepper and pepper, then add salt, sugar, soy sauce, vinegar and sesame oil, stir well, pour in edamame and stir well.

Cold salad is convenient and quick, with a refreshing taste, which is standard on the table in summer. Cold salad is quite simple to say. You can simply add seasonings to all kinds of dishes that you and your family like to eat raw or simply blanch in water, and you're done. But it is not easy or rude to mix a delicious, nutritious and healthy cold salad. First of all, the choice of ingredients is very important. Be sure to choose fresh, seasonal and various vegetables to increase nutrition. You can also add low-fat and high-quality protein eggs, chicken breast, shrimp and other ingredients. Seasoning should be simple and natural, and try not to use seasonings containing additives. Let's share two simple low-fat cold dishes with Mei Niang.

Main ingredients of low-fat seasonal vegetable platter: lettuce 1, bitter chrysanthemum 1, 5 cherry radishes, 1/4 red and yellow sweet peppers, half cucumber, 9 fresh shrimps, 4 asparagus, and auxiliary materials: yellow rice wine 10ml and sweet potato starch 5g.

Salad juice: olive oil 10ml, light soy sauce 15g, oyster sauce 15ml, vinegar 10ml, rice wine 10ml, honey 5g, garlic 3 cloves, chopped pepper sauce 10g, salt.

Specific practices:

1, shell the shrimps, open the back to remove the shrimp thread, wash, add yellow wine or cooking wine and sweet potato starch, grab well, and marinate for 10 minute.

2. Wash the asparagus, peel off the old skin in the lower part, cut it obliquely, put a little salt and a few drops of oil in the boiling pot, blanch the asparagus for 1 min, and remove the cold water.

3. Blanch the shrimp until it turns red and take it out.

4. Wash all vegetables, cut red and yellow bell peppers into rhombic slices, slice cucumbers and cherry radishes, tear lettuce into small pieces, knead bitter chrysanthemum into inches, and put all ingredients into a large bowl.

5. Put the minced garlic into a small bowl, and add soy sauce, vinegar, oyster sauce, salt, honey, black pepper, rice wine, chopped hot sauce and olive oil in turn, and mix well to complete the salad juice.

6. Pour the prepared juice into the bowl of the staple food and mix well.

Low-fat whole quinoa salad ingredients: 30g white quinoa or tricolor quinoa, 9 okra, 30g fresh corn kernels, egg 1 piece, bitter chrysanthemum 1 piece, 2g salt, a little freshly ground black pepper and a little olive oil.

Specific practices:

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2. Boiled eggs are shelled and cut into thick slices.

3. Cook the fresh corn kernels in a boiling water pot, take them out and drain them.

4. Add a little salt and oil to the boiling water pot, add okra for 2 minutes, remove it and cut it into sections with cold water.

5. Wash the bitter chrysanthemum and put it on the plate. Put the okra and eggs in turn, and sprinkle with corn kernels and quinoa.

6. Sprinkle Shanghai salt evenly, freshly ground black pepper and sprinkle with olive oil.

7. Mix well and serve.

The weather is hot in summer, and the fragrance and coolness of cold salad make it more and more popular. Cold salad has become the real "protagonist" in summer, and all kinds of cold salad have "walked" on the major dining tables. There are many kinds of cold dishes, and everyone has their own favorite cold dishes. Share my favorite seven cold dishes with you! Each dish can be made into a big plate, and you can eat it when you serve it.

~ ~ ~ ~ cold mixing ear root method ~ ~

~ ~ Details add "cold ear root" ~ ~

~ ~ ~ How to make eggplant salad ~ ~ ~

~ ~ Details of cold eggplant supplement ~ ~

~ ~ ~ The way to shoot cucumber ~ ~ ~

~ ~ Details of shooting cucumber ~ ~

~ ~ ~ How to make cold dishes with cold noodles ~ ~ ~

~ ~ Supplementary details of cold noodles with cold dishes ~ ~

~ ~ ~ How to make "cold black fungus" ~ ~ ~

~ ~ details supplement "cold black fungus" ~ ~

~ ~ ~ The method of crispy peanuts ~ ~ ~

~ ~ Details of crispy peanuts ~ ~

~ ~ ~ How to make "cold potato chips" ~ ~ ~

~ ~ Details are supplemented with cold potato chips ~ ~

I want to eat something cool in summer. Cold dishes are usually home-cooked in Aauto, and it is not complicated to learn. This time, I will share with you a few refreshing and appetizing cold dishes. Simple collocation is delicious.

-Fresh shredded auricularia and shredded onion-Preparation materials: 65,438 small onions +0, a handful of dried auricularia, garlic 10g, salt, sugar, mature vinegar, sesame oil, soy sauce, coriander, pepper, dried pepper, oil and ice water.

Production steps:

Correlation point extension:

It is recommended to choose white or yellow onions. Light color and less spicy. Dig out the bottom with a small fruit knife before cutting, which can avoid burning eyes when cutting. Freezing onions in advance can remove the pungent choking feeling and keep them crisp and refreshing.

Auricularia auricula is best soaked in cold water for no more than 4 hours. After all, black fungus and fresh black fungus that have been soaked for too long are not recommended to be eaten, and they are too easy to be contaminated by miscellaneous bacteria and microorganisms. There are many examples of food poisoning caused by improper consumption of edible fungus. Similarly, cold salad is best not to stay overnight. It's best to eat now to make the taste and diet healthy.

-Crispy cucumber to cool off the heat-

Preparation materials: 2 cucumbers, 30g garlic, 4 millet peppers, 3 shallots, 3 coriander, 5ml soy sauce, 3ml oyster sauce 15g, 3ml balsamic vinegar, 2g sugar 1g, 2g salt, 3ml sesame oil and 5ml spicy fresh dew.

Production steps:

Related questions:

Spicy fresh dew may be unfamiliar to some friends. This is compound seasoning, a must-have choice for lazy people, and it's good to dip it in.

It is best to have oyster sauce, which can not only refresh and taste, but also make the seasoning better attached to cucumber. After all, we haven't pickled cucumbers for a long time.

This practice can only be mixed now, not for long. Otherwise, the water in cucumber will be "killed" by salt, which will lead to the imbalance of the whole seasoning and the taste will become worse. If you like the cold taste, you can put the cucumber in the refrigerator in advance to cool down.

-Cold shredded chicken and vegetarian dishes-Preparation materials: chicken breast 200g, dried fungus 10g, carrot half, cucumber half, pepper oil 5ml, soy sauce 10ml, balsamic vinegar 5ml, salt 1.5g, sugar 1g and ginger 3 slices. Green and red peppers, celery, onions, radishes, etc. I will. )

Production steps:

Finally, you are welcome to comment and share your favorite summer cold dishes you can cook!

Friends who are interested in food, healthy diet and food anecdotes can pay attention to it and share interesting and useful related content together in the future! In summer, many people don't like to eat steaming dishes every day. It's nice to have a cold dish in every meal. These cold dishes are collected and not repeated every day to make summer cooler.

Sauce kelp silk

Ingredients: kelp, mashed garlic, chopped green onion, salt, sugar, soy sauce, aged vinegar, sesame oil, pepper and blended oil.

Steps:

1. Wash kelp, put it in a pot and scald it with water for 4 minutes.

2. Drain the cooked kelp, cut it into shreds, add garlic paste, chopped green onion, salt, sugar, soy sauce, aged vinegar, sesame oil, sesame seeds and other seasonings and mix well.

3, another oil pan, pour a small amount of oil, after the oil is boiled, add pepper and stir-fry, pour the oil and pepper together into the freshly mixed kelp silk, put it on a plate, and serve.

Cold cucumber preserved eggs

Ingredients: cucumber, preserved eggs, sesame oil, salt.

Steps:

1. Wash and slice the cucumber and put it in a container.

2. Peel and wash the preserved eggs, cut them into pieces and put them in a vessel.

3, add sesame oil, salt, stir well and serve.

Friends who like spicy food can add a small amount of Chili oil and mix well.

Eggplant salad

Ingredients: eggplant, salt, garlic juice (don't use it if you don't like it), sesame oil, vinegar, Chili oil, monosodium glutamate, coriander and onion.

Steps:

1. Wash the eggplant and cook it in boiling water until it is rotten (you can stick the eggplant being cooked with chopsticks and insert them).

2. Take the eggplant out of the pot and ice it in cold water.

3. Tear off the eggplant skin, divide the cooked eggplant into long strips, and add the above seasonings and mix well. Seasoning can be increased or decreased according to personal preference. ) The delicious eggplant is ready.

Whether cold salad is delicious or not depends on the seasoning. Everything tastes good as long as the seasoning is good. Here are some seasonings for cold salad, I hope they can satisfy your taste.

One: fresh and spicy juice:

1, made of sugar, vinegar, pepper, ginger, onion, salt, monosodium glutamate and sesame oil.

2. Pepper, ginger and onion are shredded and sauté ed. Add seasoning and fresh soup to make juice, which is brown and sour.

3, mostly used for pickled vegetables, such as: hot and sour cabbage, hot and sour cucumber.

Two: spicy juice:

1. Spicy juice is made of soy sauce, vinegar, sugar, salt, monosodium glutamate, spicy oil, sesame oil, pepper noodles, sesame powder, onion, garlic and ginger.

2. Mix the above raw materials.

3, used to mix the main ingredients, both vegetarian and vegetarian, such as: spicy chicken strips, spicy cucumber, spicy belly, spicy waist slices and so on.

Three: shrimp oil juice:

1, made of shrimp, salt, monosodium glutamate, sesame oil, Shaoxing wine and fresh soup.

2, the practice is to fry the shrimp seeds first, then add seasoning to cook, white and salty.

3, can be used to mix vegetarian dishes, such as: winter bamboo shoots and shrimp oil, chicken slices and shrimp oil.

Four: leek flavor juice:

1, the materials are pickled leek, monosodium glutamate, sesame oil, refined salt, fresh soup and pickling.

2. Chop the leek flower into velvet with a knife, then add seasoning and fresh soup to blend, which is green and salty.

3, mixed with vegetarian dishes are suitable, such as: leek-flavored tenderloin, leek-flavored shredded chicken, leek strips and so on.

Five: sauce:

1, the material is batter, refined salt, sugar and sesame oil.

2. Stir-fry the batter first, add sugar, salt, clear soup and sesame oil, and then put the raw materials into the pot, which is ochre, salty and sweet.

3, used for pickles, vegetarian dishes are suitable, such as: eggplant sauce, sauce meat and so on.

Six: sweet and sour juice:

1. Take sugar and vinegar as raw materials. After blending into juice, add the main ingredients for dressing, such as sweet and sour radish and sweet and sour tomato.

2. You can also stir-fry or cook the main ingredients first, and then add the sweet and sour juice to stir-fry thoroughly to become a rolling sweet and sour juice. Mostly used for meat, such as sweet and sour pork ribs and sweet and sour fish slices.

3. Sugar and vinegar can also be mixed in a pot, boiled in water, cooled, soaked in the main ingredients for several hours, and then eaten, mostly used to soak the leaves, roots, stems and fruits of vegetables, such as; Soak green pepper, cucumber, radish and ginger buds.

They are: dried bean curd, cucumber, purple orchid, vermicelli, mung bean sprouts, carrots (not easy to put in when drinking), chicory and coriander.

First, these ingredients are processed into shreds or cut into sections, then the vermicelli and mung bean sprouts are cooked in a pot respectively, then taken out and put in cold water for later use, and then the seasoning of the mixed vegetables is adjusted, which is also the key to determining whether the dishes are delicious or not. These seasonings are: one teaspoon of Chili oil, one teaspoon of salt, one teaspoon of edible soy sauce, two teaspoons of vinegar, one teaspoon of sesame oil, one teaspoon of monosodium glutamate and one teaspoon of sugar. Next, put the processed vegetables into the pot and mix the seasoning into the vegetables. At this time, a spicy and delicious cold salad is ready. Dear friends, come and pay the bill. Does it taste good？

What cold salad can you cook? Recently, the weather is getting warmer, and we feel that it is almost summer. When the weather is hot, people's appetite will drop. At this time, we need a plate of cold salad for a change and taste the buds. The cold salad is quite refreshing.

So what vegetables are suitable for cold salad? 1, cucumber patting cucumber is one of the most popular classic cold dishes, and you can never get tired of eating it. Of all the cold dishes, patting cucumbers is the easiest.

Homemade cucumber

Wash the cucumber, cut it into long sections of about 3cm, chop it, put it in a bowl, and add 1 tbsp soy sauce, 1 tbsp balsamic vinegar, 1 tbsp salt, 1 tbsp white sugar and appropriate amount of minced garlic. Finally, sprinkle with 65,438+0 tablespoons of Chili oil and mix well, and it will become a classic snack. (Tip: Cucumber will taste better when patted with a knife, and the mixed cucumber can be put in the refrigerator for a while to taste better. )

2, lotus root lotus root taste slightly sweet, crisp and refreshing, can be eaten raw or cooked, or stewed soup, lotus root can be used for cold salad.

Classic special snacks cold lotus root slices

Wash lotus root, peel it, slice it, rinse it with water to remove starch on the surface, add appropriate amount of water to the pot, put lotus root slices into boiling water, cook for about 5 minutes, remove lotus root slices from supercooled boiling water, drain the water, add salt, soy sauce, sugar, sesame oil or Chili oil and stir well. (Hint: Lotus root is divided into seven holes and nine holes. Nine-hole lotus root has high water content, crispy and slightly sweet, which is more suitable for cold salad. It should be noted that lotus roots cannot be cooked in an iron pot, which will oxidize and turn black easily. )

3, tomatoes tomatoes, also known as tomatoes, are very nutritious, contain a lot of vitamins and trace elements, and are rich in vitamin A and carotene. Eating tomatoes often can improve your eyesight.

Sliced tomatoes with sugar

After washing the tomatoes, cut them in half, add some sugar and stir well. This is snacks from snacks to big snacks.

The last conclusion is about what kind of cold salad you can make, so I'll share it here. In fact, there are many vegetables suitable for cold salad, such as shredded seaweed and tofu. Cold salad is simple and delicious, especially when the temperature rises gradually. Have a plate of cold salad to appetize.

Hello everyone, welcome to my food question and answer. I am the creator of the food field: "Focus on food and make life more interesting."

Cold dishes, also known as "cold dishes", "cold dishes" and "cold dishes", are delicious with meals. It is usually the first course at a banquet or family dinner, and plays a guiding role as the main course. In the menu with the garden, the function of cold dishes is summarized in detail.

Record:

In today's words, this sentence is: side dishes are used as ingredients, just like various small officials in the government assist the Sixth Hospital. Small dishes can invigorate the spleen and stomach (simply speaking, appetizing), and this is the role of removing filth. So as a small menu. This shows that cold dishes have entered our life very early and played a positive role. Formed a unique catering culture.

What cold salad can you cook? Question: What kind of cold dishes can you cook? What I want to say here is that I will do a lot, because my last job was cooking cold dishes. At that time, I was cooking cold dishes in a steak buffet restaurant, and later I was promoted to cook. Generally speaking, I have been a chef for cold salad for two and a half years. Although it is not as beautiful as the hotel, it is still very suitable for our daily use and making cold dishes in buffet. Because some dishes in the buffet should consider the cost and pay attention to making the best dishes at low cost, the requirements are still relatively high.

Let me introduce several home-cooked cold dishes to you:

-Three exquisite cold dishes.

1: drunken shrimp

Main materials:

500 grams of fresh shrimp, ginger10g, 5 grams of green pepper, garlic10g, soy sauce10g, sugar10g, carved wine100g and Erguotou 40g.

Production process:

Step 1: Chop ginger and garlic into powder respectively, chop coriander into powder, and cut green and red peppers into circles.

Step 2: Take a clean bowl, and mix Jiang Mo, minced green pepper, minced garlic, soy sauce, white sugar, carved wine, Erguotou, sesame oil and minced coriander evenly in proportion for later use.

Step 3: Clean the fresh river shrimp, pour it into the prepared drunk juice, and marinate for more than four hours before eating.

Step 4: Decorate the dishes.

Precautions for drunken shrimp: drunken shrimp has very high requirements for ingredients. You must choose fresh live shrimps, which can be kept in clean water for a period of time. Spit out impurities in the body, which is personal advice. People with a bad stomach are not recommended to eat.

2. cold yuba

Main materials:

200g yuba, 5g Xiaomi spicy, onion 10g, yuba mixed juice 100g.

Ingredients of yuba sauce: 5 tablespoons of spicy fresh dew, 5 tablespoons of sesame oil, green and red pepper rings 10g, chicken essence 1 tablespoon, steamed fish soy sauce 12 tablespoons, 2 tablespoons of sugar, 6 tablespoons of mineral water and 6 tablespoons of Zilin mature vinegar.

Production process:

Step 1: Mix the ingredients of yuba juice in proportion and stir evenly for later use.

Step 2: Soak the bought yuba in clean water for about 3 hours until it is completely soaked.

Step 3: Pour half a pot of water into the pot, add salt and chicken essence. After boiling, pour the yuba into the pot, boil it again, simmer for about 30 seconds, then take it out and rinse it with cold water for later use. -Note: The yuba needs to be soaked thoroughly before cooking, otherwise it will easily cause the appearance to be ripe and the inside to harden. Another point is that the soaked yuba can't be cooked for too long and will rot easily. Rinse with cold water immediately after cooking, otherwise the hot air will pile up together and the yuba will rot easily.

Step 4: Drain the yuba, pour it into a bowl, add onion, millet spicy ring and yuba juice, and stir well.

Step 5: Decorate the dishes.

3. pickled radish

Main materials:

5 Jin of white radish

Sauce formula:

Meijia fresh soy sauce 100g, mineral water 2000g, sesame oil 50g, lemon 100g, Donggu yipin fresh 400g, Hongxing Erguotou 200g, garlic 200g, Xiaomi spicy 100g, sugar 400g, honey 400g, soy sauce 600g,

Production process:

Step 1: clean the white radish, then cut it in half and slice it.

The second step; Put the white radish into a bowl, add more salt, marinate for one hour to force out the bitter taste inside, then pour out the water, rinse with clear water for half an hour, and drain.

Step 3: add the above sauce formula in proportion and stir evenly for later use.

Step 4: Pour the white radish into a clean glass container, add the prepared sauce, stir evenly, and marinate for more than 24 hours before serving.

Step 5: Decorate the dishes.

Precautions for this dish: you must first use salt to force the bitter taste of radish out, so that it is delicious.

After cooking for a long time, enjoy it quietly. There is always a dish that warms people's hearts.

No matter how time passes, keep the food, and beauty will always accompany you! !