Gazpacho mixed vegetables when the specific to add what seasoning?

This issue of the guide: gazpacho mixed vegetables when the specific to add those seasonings?

Mixed vegetables is one of the cooking techniques. Mixed vegetables is the ingredients after the initial cooked treatment, in the process of seasoning. Hotel cold family flavor type is relatively more. Such as: spicy flavor type, sweet and sour flavor, sesame sauce flavor type, garlic paste flavor type ...... is generally not and family production. So I summarized below a few suitable for family practice mixing production methods. The first is the practice of coleslaw in the deli. The second is the hotel all-purpose coleslaw juice, the third is the family production of large mixed vegetables simple seasoning to eat a good taste

Deli store in the all-purpose coleslaw oil

Go to the deli to buy coleslaw, are now choosing the kind of now mixing. Looking at the seasoning is extremely simple salt, sugar, monosodium glutamate and garlic, parsley. In addition to the 'secret oil in the mysterious oil canister of the secret cold oil' can appear colorful and flavorful coleslaw. So how does the cold oil work? I'll share with you my personal experience as a chef the way to make cold oil

Secret cold oil

Preparation ingredients: Salad oil 3000g. Onion, 500 grams, ginger 250 grams, garlic 250 grams, 250 grams of coriander root, 50 grams of spices. Pepper 50 grams, 10 pieces of coriander leaves, cinnamon 10 grams. 5g of cumin, 100g of sesame seeds, 500g of two-thorned chili powder (coarse)

-- Making Process --

①

Wash the peppercorns, Chinese spices, cinnamon bark Fish out until the oil temperature drops to about 130 degrees, the oil gradually poured into the chili noodles and stirred evenly sprinkled with cooked sesame seeds both into

Points to review

The medicinal materials after boiling in the immersion frying can make the flavor better release in the oil. The water in which the ingredients are boiled should be just enough to eliminate the excess soup. The frying material can be cool oil into the pot, to prevent the hot oil into the pot of medicine containing water caused by the spread of oil in danger

Hotel universal cold sauce

Hotel universal cold sauce is actually the basic flavor of the blend, and then the basic flavor of the basis of the dishes according to the different needs of the specific operation of the proportion of adding other auxiliary spices

cold soy sauce, sugar, vinegar, white vinegar, mustard oil, spicy fresh dew, salt. The ratio is 1:0.3:0.5:0.3:0.5:0.01 (05 vials) 0.5:0.01 and mix well to fill the bucket. The basic flavor is fresh, garlic sweet. The flavor is refreshing.

Cold Mix Juice Usage: In the preparation of go dishes, to cold mix juice as the base flavor, in addition to red oil, sesame oil, sesame oil ...... specific practices are as follows

Cold Mix Clams Family My Cold Dishes I do the main

Home made coleslaw must, salt, sugar, vinegar, mustard oil, sesame oil, homemade spicy soy sauce, and the oil is not a good choice. sesame oil, homemade spicy soy sauce oil and pepper oil, garlic, cilantro can be. All you need to do is mix all the ingredients to your liking.

Summary

Seasoning in more than one is also a blend of five flavors. Cold dishes are mainly in the salty, sour, spicy, sweet, the basic flavor type to highlight the main ingredients or auxiliary ingredients of the fragrance. Such as the aroma of garlic sesame sauce, scallion flavor, etc., so the gazpacho to complement the composite flavor to highlight an aroma-based. To meet the contract a dish with different flavors ......

Hello very happy to answer your question, (gazpacho mixed vegetables specifically to add those seasonings) I am oat noodles brother welcome you to my kitchen, the weather is warming up day by day people's tastes have some changes, the old incense to eat a little cooler to cool off the summer heat below I'll share with you the hotel's Cold dish sauce ingredients and method of making.

There are many restaurant gazpacho sauces, sweet and sour, savory, black bean flavor, juice flavor, fresh flavor, roasted juice flavor, seafood flavor and so on ...... next to share with you.

(Sweet and sour flavor)

Sweet and sour flavor is a common restaurant flavor sauce, commonly used in fruit dishes and vegetables and other raw materials. For example, sea buckthorn sorbet, fruit juice hawthorn, strawberry winter melon and so on, sweet and sour taste, appetizer and digestion and other effects.

Practice and ingredients

Often dry chef in the restaurant know that good fresh ingredients can not be separated from the good juice, the ingredients are, orange juice 100 grams of white vinegar, 1 bag, 200 grams of sugar, sea buckthorn juice 1 bottle, a little salty salt.

Find a glassware without oil, put a spoonful of salted salt and sugar, pour orange juice and vinegar, mix well and pour sea buckthorn juice cover into the refrigerator to refrigerate the pickled food in the take out of Lai can be used.

(Sea buckthorn pear)

Put the fresh pear, remove the skin, wash clean and then cut into two halves in the next cut into slices, then cut into rectangular strips, put into the cool water rinse clean, drain water into the preservation box, pour into the tuned juice (the juice must cover the pear) cover the lid into the refrigerator to refrigerate the marinade for 1 day, when used to take out of the code plate on the table to eat.

(Tips)

Do sweet and sour juice, be sure not to stick oil, clean all the utensils, pickled avocado, the same time, the weather is hot to eat this sweet and sour delicious appetizers, antipyretic and cough efficacy.

(Fresh spicy flavor)

Fresh spicy flavor is a common flavor juice, such as, mouth-watering chicken

spicy shrimp, spicy beef jerky, etc., spicy flavor fresh spicy temptation, appetizing and so on.

Practice and hair

chili flakes, peppercorns, green onions and ginger, Meiji fresh soy sauce, sesame oil

vinegar, soy sauce, Ajinomoto soy sauce, monosodium glutamate

The practice of the material oil

pot into the appropriate amount of peanut oil and sesame oil hot oil into the green onions and ginger, carrots cut up pieces of green cabbage, parsley, peppercorns, spices, slowly frying on a low fire until the vegetables without water frying the aroma of the fish out of the drain spare.

The pot of boiling oil into the onion, ginger and garlic burst incense, under the chili pepper

vinegar, Ajinomoto, Meiji fresh soy sauce, salty salt, MSG seasoning to taste boiled into a container, cooled to join the fried material oil spare

(mouth watering chicken)

Selection of the year's chicken, slaughtered and washed clean, the pot into the clean water in the soaking half an hour, the pot of water into the boiling into the whole chicken

The water in the pot into the whole chicken

The water is not a good choice. Boil water and drain, the pot into the onion ginger pepper seasoning, cumin, seasoning into the boil chicken slowly cook 1 hour simmering half an hour to taste, drain water and cool spare.

Put the cool chicken, cut into two halves, cut into a barcode plate, pour into the tuned spicy sauce sprinkled with parsley can be eaten.

(Tips)

Do sauce frying oil is the key, chili oil fire mastered, out of the flavor can be out of the pot, the mouth of the chicken to choose the translation of the chicken is the key to tender chicken, taste to sweet and salty moderate grasp of these points certainly you mixed gazpacho with characteristics, tasty.

Today, we share here, the future of the video and the article is more exciting, I hope to help you like the point of attention, forwarding, collection of goodbye

Gazpacho mixed vegetables when the specific seasoning, here do not talk about the process of making, only talk about the seasoning.

First of all ″salt is the master of all flavors".

Salty flavor is the public like the first choice, traditionally salt-based, with the development of society, seasoning production and technological progress, the emergence of salt can be replaced by salty seasoning (containing salt ingredients and add freshness and coloring) there are a variety of salty and fresh seasoning products, soy sauce, soy sauce, white soy sauce, burnt juice, a product of fresh, oyster sauce, chicken powder, beef powder, and so on countless ...

First, "salt is the main of all flavors".

Spicy has chili essence, spicy fresh dew, pepper, mustard oil, green mustard, curry powder, curry sauce, chili oil, and so on...

Sour has vinegar essence, white vinegar, clear vinegar, rice vinegar, aged vinegar, Dahongzhe vinegar, all kinds of fruit juice jam, and so on...

Sweet has sugar, brown sugar, brown sugar, sugar, maltose, sweetener, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar.

Sweet white sugar, brown sugar, rock sugar, thin sugar, maltose, sweetener, and so on...

Hundreds of dishes, a hundred flavors, ten miles of different customs, difficult to adjust, cooking people can be based on the customary preferences of the diners to optimize the specific adjustments to the specific operation to consumer satisfaction for the purpose of the people and appropriate, appropriate for the time and space.

Hello, I am flower , this flower is very happy to be able to answer your question. Cold vegetables is my own more like a dish la, because simple and easy, and refreshing, sometimes do not want to eat I will get a little bit of their own to eat [laugh]

Cold vegetables are generally added to the soy sauce old soy sauce 2:1 ratio, and then add a little bit of sesame oil, there is also vinegar, chili pepper cut into small pieces (if you do not have a fresh chili pepper can be taken instead of the chili oil of the Old Godmother, I tried, the taste is also good), and then under a little cilantro, stirring, the taste is also good. Then put a little cilantro, stir, you can. If you want to taste a little bit of it, set a plastic bag in the refrigerator for half an hour, it will be more delicious [yay]

But pay attention to some of the cold dishes are to be scalded first, cooked and cooled to go to the cold, or hot to go to the hot may affect the texture

By the way, to the sunshine of their own some time ago to do the cold cucumber [melon masses] to offer ugly [laugh and cry] [laugh and cry] [laugh and cry] [laugh and cry] [laugh and cry].

Chill oil. Prepare ingredients, pepper chili segment.

Peppers and chili pepper segments into a material jar. The pot of oil heating to 60% hot. Splash the chili pepper segments and peppercorns on top.

Onion oil. Preparation materials, green onions. Ginger, cilantro. Anise, cinnamon, allspice, cumin. Onion.

In a pot, add the appropriate amount of oil, the large onion, ginger. Star anise, cinnamon, coriander, cumin, onion and other above materials in the pot on slow fire fry until golden brown and fish out. Good. This way the onion oil is finished.

Pepper oil. Prepare the ingredients, peppercorns.

Heat oil in a pan until 70% hot. Splash the oil on top of the peppercorns.

Red oil. Prepare ingredients. Chili noodles, white sesame seeds, peppercorns, star anise, coriander, green onions, salt, sugar, peanut oil.

Put the chili noodles, sesame seeds, a little sugar, first into a container. Put oil in the pot. Ginger, star anise, green onion, cilantro put it in. Fry until golden brown and fish out. Then the oil temperature burned to seventy percent hot, slowly splashed on the chili noodles, while splashing while stirring, after splashing can be poured into a little balsamic vinegar.

And Thai pepper. Cut the Thai pepper into circles, and then splashed with hot oil, so. When mixing cold dishes, so that the spicy flavor will not seem raw and choking. It is also best to fry the minced garlic in oil. Stir fry until light brown, so that the flavor of garlic can come out.

Other salt, chicken powder, sugar, monosodium glutamate (MSG), Donggu Yipin, Meiji fresh, balsamic vinegar, mustard. All of these can be bought at the seasoning store. I hope my answer can help you!

Hello everyone, I am a food lover ??? Benzene goodness, today I am very happy to answer this topic, first of all, gazpacho mixed vegetables when the specific put what seasoning! This depends on what kind of dish, I bring you three small cold dishes today, the first is the onion mixed with pig's ear, you can choose the supermarket brine boiled pig's ear back to the shredded, wash the onion, first cut into sections in the shredded, add salt to the right amount of cooking wine to fishy, add chicken essence for flavor, love to eat spicy friends can add some millet pepper ah or chili oil, stir evenly can be eaten, the second is the cold three, with mushrooms, carrots, plus cilantro shredded together and stirred to eat. Shredded, plus cilantro shredded together, first of all, mushrooms to blanch to get rid of the odor, carrots shredded, cilantro cut, add a little sesame oil, salt, chicken essence, taste fresh soy sauce, a small amount of sugar, stir evenly can be the third is the round onion mixed with peanuts, peanuts to be fried in oil, round onions cut into julienne strips, put a little light soy sauce, taste fresh soy sauce, chicken essence, seasoning, a little sugar, cilantro cut into segments, love to eat spicy, add chili oil or millet pepper The first thing you need to do is to make sure that you have the right mix of flavorful fresh soy sauce, cilantro, and that you don't recognize them. If you have a different opinion, you can leave a comment, and we can share it with each other and share our thoughts on food. The way to do it is very simple, the proportion is random according to their own favorite on the line.

The ingredients needed: garlic, ginger, millet pepper, cooked white sesame seeds, white vinegar or cold vinegar, soy sauce, oil, salt, chicken essence, cooking oil, pepper and anise.

Then there are two specific seasonings, spicy and non-spicy, you can choose.

The first non-spicy, garlic-flavored seasoning sauce. 20 grams of onion oil, 10 grams of sesame oil, 50 grams of garlic, 10 grams of salt, 10 grams of monosodium glutamate (MSG), 6 grams of sugar, 10 grams of cooking wine, 4 grams of white pepper. All poured into the mixing bowl and stirred, the amount of each dish of gazpacho mixing seasoning sauce 20 grams.

The first is spicy, red oil flavored seasoning sauce. 20 grams of red oil, 5 grams of salt, 5 grams of ginger, 3 grams of five-spice powder, 150 grams of broth, 10 grams of red soy sauce, 10 grams of monosodium glutamate, 6 grams of sugar, 15 grams of cooking wine, 10 grams of garlic. All into the mixing bowl and mix well, each plate of gazpacho dosage of 50 grams.

I hope this helps.

I love learning and answering questions. In response to this issue raised by my pen pal, I consulted a variety of information, as well as with students, friends to discuss, the following conclusions, I hope to help you:

As the saying goes, a hot dish and three fresh dishes, and cold dishes can be used as the first dish in Chinese food to open the taste buds of the diners, naturally, it has its own unique features, the beauty lies in the sauce of the cold dishes.

Different cold dishes have different treatments, meat and vegetables are different in China and the West. Even if we only talk about Chinese food because of geography, there is a wide variety of spices added to cold dishes in different cuisines. However, in general, there are no more than the following ways to add spices:

1. Sour. The most iconic Chinese seasoning is vinegar. Vinegar has been brewed in China for nearly 3,000 years. The methods and flavors of brewing vinegar are different in the south and the north. The most representative are Shanxi vinegar and Zhenhe vinegar. However, in the final analysis, the main functions of vinegar as a gazpacho condiment are appetizing, deodorizing, sweetening and sweetening.

Jealous

2. Too good. There are many condiments to add sweetness to dishes, and sugar is naturally the most commonly used in cold dishes. Sugar is categorized into white sugar, brown sugar and honey. Among them, the proportion of white sugar used for cooking is much higher than other sugars. In China, the method of preparing white sugar varies from north to south. Sugar cane in the south and sugar beet in the north are the main raw materials for local sugar production. Due to different production processes, white sugar is further divided into white sugar and soft sugar. White sugar has larger particles than soft sugar and is slightly less sweet than soft sugar. Sugar is a good refresher. Adding an appropriate amount of sugar in the production of gazpacho can well increase the layering of dishes, making gazpacho taste calm and slightly sweet.

Delicate fudge

Granulated white sugar

3. Bitter. Bitter condiments are rarely used in appetizing cold cuts. Even if there is a bitter flavor, it is the original flavor of the food itself. If it's necessary to make a cold dish bitter, lotus root and chrysanthemum are more appropriate choices.

Lotus heart

4. Spicy. The cuisine of many parts of China is neither spicy nor cheerful, especially the appetizer salad as a first course, which has become a stage for all kinds of spicy condiments. However, pungency is not a flavor, but a burning sensation produced by the taste organs when exposed to spices. Chili oil is a natural choice for providing spice in everyday gazpacho preparations, and chili oil for gazpacho is naturally the best choice for cooking these days. Whether it's Northwest Chili Noodles or 2kg Chili Strips from Sichuan, hot oil does a great job of extracting the flavor of the chili, neutralizing the spiciness, and adding a unique charm to the gazpacho.

Spicy Chili Oil

5. Salty. Salt, soy sauce and bean paste all provide a salty flavor. To make the salad colorful, the best dressing is salt.

6. Fresh. Nowadays, diners are accustomed to light, sweet, sour, bitter, spicy and salty as the six tastes, which shows that fresh is popular among the public. Diners have a variety of understanding of light flavor, fresh, fresh, sweet and fragrant, but they are vague and no clear direction. Modern research has shown that succinic acid in animal proteins and glutamic acid in plant proteins are the main sources of light flavor. Therefore, a series of fresh flavor agents have been extracted using the properties of some food ingredients, such as monosodium glutamate (MSG), chicken essence (CSG), edible oil, vegetable freshness, shrimp paste, fish sauce, etc. According to the characteristics of gazpacho, the most commonly used fresh seasoning is monosodium glutamate (MSG), which has a delicious flavor.

America is very fresh.

7. Flavor. The dressing that dominates the flavor of the salad requires only a simple onion, ginger, garlic and sesame oil.

Summer is here, like to eat a variety of coleslaw, but is not the feeling that they use a variety of seasoning at home is not as good as outside the sale.

Today I'm going to teach you how to make an all-purpose coleslaw dressing that I usually use.

Ingredients: 2 grams of salt, 5 grams of vinegar, 5 grams of sugar, 8 grams of sesame oil, 10 grams of cilantro, 12 grams of green onion, 10 grams of soy sauce, 20 grams of ginger juice, 15 grams of garlic water, 3 grams of cooked white sesame seeds, 1 gram of pepper powder, 60 grams of red oil, 10 grams of pepper oil, 10 grams of sesame sauce and 20 grams of red chili oil.

Speaking of the above seasonings into a bowl and mix well, such as the taste of light weight grams to adjust the amount of appropriate.

Garlic water production method: garlic minced, add the appropriate amount of warm water, with a hand grasp can be.

Cold dishes should not only do color, aroma, taste, shape beautiful, but also pay more attention to the nutrients between the various dishes and their meat and vegetable dishes, so that the dishes made to meet the requirements of nutritional hygiene, enhance human health.

I do gazpacho in addition to the most basic salt, soy sauce vinegar, to make a seasoning oil, not only the color is beautiful but also adds a richer flavor.

Ingredients are raw oil, minced green onion, ginger, peppercorns, dried chili peppers, sesame seeds. Onion ginger, pepper, dry chili into the oil after frying, and then into the white sesame mix, put a little less salt, seasoning oil is ready, used to mix a variety of vegetables cold dishes, can also be used to mix gluten cold skin, easy to do and delicious.