Guangzhou salad dish training, red oil salad dish training

Cold dishes are dishes made from raw materials that have been initially processed and blanched, and then added with ingredients such as red oil, soy sauce, and garlic. According to the classification of red oil, it can generally be divided into three categories: spicy, spicy, and five-spice. Sichuan-style cold dishes are the most common in the country. Most of them are spicy and spicy, and they have the best taste. The history and culture of cold dishes are much more profound, dating back to the Zhou Dynasty and the Pre-Qin Dynasty. In every cold dish, you eat more than just the food itself, the seasoning is the soul. Sugar, sesame oil, vinegar, salt, chili oil and other seasonings give each cold dish a different taste.
Inquiry number: Ms. Wang’s address: Building No., Jixian Road, Yongping Street, Yongtai District, Baiyun District, Guangzhou City (near Yongtai Bus Terminal)
Mix all the ingredients together with the sauce evenly before eating, sour, spicy, sweet , the numbing aroma spreads in the mouth, which wakes up the stomach and maintains health.
As the weather gets warmer, many people will choose to eat raw vegetables when faced with fresh, crisp and tender vegetables. Tang Xiaowei, an associate researcher at the National Vegetable Systems Engineering Center, recently told reporters that the nutrients contained in vegetables, such as vitamins and minerals, are easily destroyed by processing and cooking. Eating them raw is beneficial to the preservation of nutrients. However, not every vegetable is suitable for direct eating raw. Some vegetables are best blanched in boiling water before eating
Some vegetables must be cooked thoroughly before eating.
It is not difficult to make a delicious cold dish, but you must pay attention to the following points
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) The ingredients should be fresh and easy to handle. When cooking, methods such as boiling, stewing, blanching, and blanching can be used to make the food fresh, crisp, tender, smooth, and palatable.
How to make Sichuan cold dishes
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) The utensils and washing and cutting utensils should be clean, and the washing and cutting materials should be hygienic and safe.
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) In addition to the appropriate selection of ingredients, you should also pay attention to the cold sauce, including vinegar, garlic, etc., which can not only make the food delicious and appetizing, but also have bactericidal effects.
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) Cold vegetable ingredients should be cut into uniform sizes so that the sauce can be fully and evenly absorbed.
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) If too much moisture remains in the ingredients, the taste will become bland, so drain or wipe off the moisture before pouring the sauce on it.
No matter what kind of cold dish you make, you must pay attention to five points.
The learning content includes the preparation of various accessories for cold dishes, the preparation method of secret chili oil, the pre-processing of various main dishes, the seasoning and flavoring of cold dishes, etc.
Consultation phone number Ms. Wang’s address is Guangzhou City No., Jixian Road, Yongping Street, Yongtai District, Baiyun District (near Yongtai Bus Terminal)