How to Make Cold Dishes

How to make cold dishes? Cold dishes are a delicacy, and due to the richness of the material and the original flavor of the production, the nutrients are also well preserved, vegetables eaten raw can save a lot of vitamins and folic acid, it is really a great food for health. So, how to make cold dishes? Here I will teach you.

One of the production methods of cold dishes brine

Brine is one of the common methods of making cold dishes. When heated, the raw materials into the brine soup (preferably old brine) pot with a large fire, switch to a small fire heating until crispy when off the fire, the raw materials will be lifted off the soup pot. Marinated materials, after cooling, it is appropriate to apply a layer of oil on its exterior, one can increase the aroma, and two can prevent the appearance of raw materials due to air drying and shrinkage and discoloration. Encounter material texture is a little old, but also in the soup pot from the fire will still be dipped in the soup, take with you, not only can increase (keep) the degree of crispness, but also further flavor.

According to the savory requirements of brine, we usually brine method of operation process is designed as follows:

Modulation of brine broth - put the raw materials - strong fire boil to change the fire - -Mature and then fish out to cool.

First of all, the modulation of brine broth. The color, aroma and taste of brined dishes depend entirely on the soup brine. The industry is customarily divided into two types of soup brine, namely red brine and white brine (also known as clear brine). Due to regional differences, the local modulation of brine soup with different ingredients. Generally used to make red brine ingredients are: red soy sauce, red currant rice, yellow wine, green onions, ginger, rock sugar (sugar), salt, monosodium glutamate (MSG), fennel, cumin, cinnamon, grass jelly, pepper, cloves, etc.; the production of white brine commonly used salt, monosodium glutamate, green onions, ginger, cooking wine, cinnamon, fennel, pepper, and other boiled into water, commonly known as the "salt brine". Whether red brine, or white brine, although its modulation of the amount of seasoning varies from place to place, but one thing is **** the same, that is, when you put in the required brine products, you should first brine soup boiled for a certain period of time, and then under the material.

Secondly, the raw materials into the soup before the brine, should first remove the fishy odor and impurities. Animal raw materials generally have a bloody flavor, so before brining, usually after port water or frying and other methods, one to make the raw materials to remove the odor, the second can make the raw materials on the color.

Again, to grasp the maturity of brine products, brine products should be just right. Halogen pot brine dishes are usually large quantities, a bucket of brine often have to brine several kinds of raw materials at the same time, or several of the same kind of raw materials. The material properties of different raw materials are very different from each other, even if it is the same kind of raw materials, its individual differences also exist, which brings a certain degree of difficulty to the operation. Therefore, in the process of operation:

1, to distinguish the texture of raw materials. The quality of the old placed in the pot (barrel) bottom, the quality of the tender placed in the pot (barrel) on the top, in order to take the material.

2, to master the maturity requirements of various raw materials, not too old or too young (this old and young, not the texture, but refers to the extent of the use of raw material heating fire).

3, it should be noted that, if a pot (barrel) too much raw material, in order to prevent the raw materials in the heating process, the phenomenon of caking, burning, can be pre-packed in the bottom of the pot (barrel) on a layer of bamboo mats, or other cushioning materials.

4, to master and use the fire. According to the requirements of the finished product, flexible and appropriate choice of fire. It is customary to believe that the brine dishes, the first large fire and then slow cooking with a small fire, so that the flavor of the marinade slowly penetrate the raw materials, so that the raw materials have a good flavor.

The old brine ` quality is also a key to the success of brine dishes. The so-called old brine, that is, after a long time of use and the accumulation of soup brine. This soup brine, due to the processing of a variety of raw materials, and after a long time of heating or placed, so its quality is quite high. Because of the raw materials in the process of fresh flavor substances and some flavor substances dissolved in the soup and more and more to form a complex flavor. The use of this old brine production of raw materials, raw materials will increase the nutrition and flavor, so the preservation of the old brine is very necessary. It is generally believed that the preservation of the old brine should be done in the following areas:

1, regular cleaning, do not make the old brine gathered residue and the formation of precipitation.

2, regularly add spices and seasonings to keep the flavor of the old brine strong.

3, take the old brine to use special tools to prevent the old brine in the storage process to suffer pollution and affect the preservation.

4, after the use of brine to boil, so as to relatively extend the preservation time of the old brine.

5, choose the right container to hold the old brine.

Brine is widely used in the production of cold dishes, the scope of application of its raw materials is generally animal raw materials, including chickens, ducks, geese and livestock offal: game is also a commonly used raw materials; a very small number of raw materials are also processed with plant-based raw materials, and the shape of the material is generally based on the block or plastic, raw materials are suitable for the fresh goods. Common varieties are: five spice beef, marinated crispy waist, salt water pig tongue and so on.

Cold dishes

A, five spice beef

Production method: