To make cold salad, you must choose fresh vegetables, rinse them with clear water several times and dig out the soil in the ditch. After washing the vegetables, blanch them in boiling water for a few minutes, then take them out and cut them into pieces. Knives and chopping boards for cutting cold salad should also be scalded and disinfected with boiling water. You can't cut cold salad with raw meat or other blanched knives, otherwise the previous cleaning and disinfection work will be in vain.

When mixing cold dishes, use clean chopsticks instead of hands. Generally, some onions, garlic, Jiang Mo and vinegar can be added to the cold salad, which can not only flavor, but also play a role in sterilization.

When cooking cold meat dishes, the meat must be cooked first, and the knife and chopping board for cutting meat should be separated from those for cutting raw meat and lettuce.

Cold dishes that have not been eaten will inevitably be invaded by bacteria even if they are placed in the refrigerator. Generally, it is not heated when taken out, and such cold dishes are easy to cause gastrointestinal discomfort.

Related instructions

Cold dishes, commonly known as cold dishes in the catering industry. It is a dish with unique style and strong technical skills. It gets cold after eating for a few hours. It's called cold dish.

The main raw material of cold dishes is mostly clinker, so it is completely different from hot dishes. Its main characteristics are: fine selection of materials, dry and fragrant taste, crisp and tender, cool but not greasy, bright color, neat and beautiful shape, harmonious and pleasing to the eye. In the order of eating, cold dishes are usually placed at the front, which plays a role in satisfying hunger and appetizing.

Baidu encyclopedia-cold dishes