Teacher Reveals the 4 Core Ingredients Recipe for Cold Dishes, Shop Owners Do It This Way, Collect!
Summer is coming soon, today we're sharing the four core sauces for the cold dishes we often eat in summer. This recipe works for both meat and vegetables. The teacher, with 30 years of experience in the culinary industry, has summarized and shared it without reservation. If you want to learn, try it out. Feel free to adjust according to your local tastes.
The deliciousness of cold dishes depends on 'four core' ingredients
Sauce recipe:
Soy sauce 138g, chicken broth 50g, white sugar 15g, salt 40g, MSG 50g.
The method is very simple, just add these 5 ingredients to the soy sauce, then add 100g of purified water, and stir until fully dissolved. Use a 6cm diameter spoon; regardless of whether you're cooking meat or vegetables, use one spoon per kilogram.
Powder recipe:
100g white sugar, garlic powder 50g, ginger powder 50g, mixed thoroughly.
Garlic sauce recipe:
50g garlic, 300g water (ratio 1:6)
Spicy chili oil recipe:
Just use this spicy chili oil
The blanching of ingredients should be added to the water with edible salt, with salad oil, so that the ingredients will have a base, and it will not easily change color. Blanch vegetables and bean products first, with the ingredients containing mud sand, after blanching all ingredients with cold water pass through cold water. This is the prepared ingredient. Start mixing one kilogram of cold dishes, add one spoonful of sauce, add one spoonful of garlic water, add chili oil. Let's use disposable gloves to mix it well. This method is convenient whether you're in a restaurant or selling on the street.
