What are the seasonings for cold stewed dishes?

It's hot in summer and people like to eat refreshing meals. For friends who like to eat braised food, cold braised dishes are a good choice. In particular, cold braised tofu shreds, cold braised lotus root slices, cold braised kelp shreds and other cold braised dishes are all popular delicacies. The seasonings used in making cold stewed dishes are very important. You need to pay attention to the selected ingredients and their proportions. In other words, you need to master the method of making the marinade, so that the cold stewed dishes will taste pure and delicious.

1. Preparation of marinade 1. The amount of spices, salt and soy sauce should be appropriate

If there are too many spices, the dish will have a strong medicinal taste and be dark in color; if there are too few spices, the dish will lack fragrance. If there is too much salt, the dish will not only taste too salty, but also become tight and dry; if there is too little salt, the dish will lack freshness and flavor. If there is too much soy sauce, the finished product will be dark and ugly; if there is too little soy sauce, the taste will not be delicious enough.

2. Selection of raw materials

It is not advisable to use soy sauce or other colored condiments in yellow or white marinade, and do not use spices that fade easily. The marinade should not be boiled in advance, but should be prepared and used immediately. This can not only avoid the aromatic smell of the seasoning from evaporating in vain, but also save fuel and time.

3. Storage of marinade

Skim off floating oil and foam. The floating oil and foam in the marinade should be skimmed off frequently, and the residue should be filtered frequently. Heat and disinfect regularly. In summer and autumn, boil and disinfect it once in the morning and evening every day. In spring and winter, boil and disinfect it once every day or every other day. The boiled marinade should be placed in a sterilized container. The container must be made of pottery or white enamelware. Never use metal containers such as iron, tin, aluminum, copper, etc. Otherwise, the salt and other substances in the marinade will react chemically with the metal, causing the marinade to change color and taste, or even become spoiled and unusable. The marinade should be placed in a cool, ventilated, dust-proof place and covered with gauze to prevent flies and insects from falling into the marinade.

2. Common seasonings for cold stewed dishes

1. Add enough cilantro (about 3-4 whole chopped) and sesame oil (1.5 tablespoons) 2. Pour in a little leftover marinade and three times the amount of soy sauce for noodles (never use soybean soy sauce instead) 3. Pour in a little aged vinegar (never use rice vinegar instead) 4. Add chopped green onion and broken bridge chili powder, add or reduce according to taste

1. Wash the ginger, garlic and coriander, cut the ginger into paste, flatten and chop the garlic, and cut the coriander into sections. 2. Put appropriate amount of salt, chicken essence, light soy sauce and vinegar in a bowl, put the processed 1 into the bowl, stir, and sprinkle with a little sesame oil.