Today, let's talk about coleslaw, as the weather gets hotter and hotter, there will be simple and delicious coleslaw on almost every meal on our table. It is both fresh and refreshing, and simple to make, which is loved by everyone.
How do you make these simple coleslaws less "ordinary"? Usually when we make cold dishes, we only put light soy sauce and vinegar, and the cold dishes we make are very average.
Next, I will reveal the four secrets of coleslaw, so that your dishes will change from ordinary to extraordinary, and the coleslaw made with these 4 ingredients will definitely make you full of praise, eat once and think twice.
One, tahini
With its unique mellow aroma and rich taste, sesame paste occupies a place in coleslaw. Unlike other seasonings, tahini not only adds to the flavor of the dish, but also provides rich nutrients for the body.
Mixing tahini with the right amount of warm water or soy sauce not only allows the seasoning to adhere better to the ingredients, but also adds to the flavor of each bite. Whether it's cold skin, bean skin or spicy tang, the addition of sesame paste can double the deliciousness of the dish.
Recommended——【Cold Mixed Bean Skin】
Ingredient:
1. 1 large sheet of bean skin (about 200g)
2. 1 cucumber and 1/2 carrot
3. Two tablespoons of tahini
4. 1 tablespoon light soy sauce, 1/2 tablespoon sugar
5. Appropriate amount of water
6. A pinch of sesame seeds
Method:
1. Cut the bean skin into strips, and cut the cucumber and carrot into strips, try to keep it similar to the size of the bean skin, so that it tastes better.
2. Blanch the sliced cucumbers and carrot strips in boiling water slightly, remove them and rinse them in cold water to keep them crisp.
3. Put the tahini paste in a small bowl, add light soy sauce, sugar and an appropriate amount of water, stir well until the tahini is smooth and easy to mix.
4. Put the processed bean skin, cucumber and carrot strips into a large bowl, pour in the prepared tahini paste, and stir gently so that each slice of bean skin is evenly coated with sesame paste.
5. Place the tofu skin on a plate and sprinkle with some sautéed sesame seeds to add flavor and make the whole dish look more enticing.
Crushed garlic is more than just a seasoning, it's almost the soul of coleslaw. The spicy flavor and rich aroma of garlic instantly bring out the freshness of the ingredients, and it also has the effect of sterilization and disinfection, so people can eat with peace of mind.
Grinding garlic into a delicate garlic puree will make the dish more layered and richer. To elevate your home-cooked meals, try adding a moderate amount of grated garlic to cucumber strips, purple garlic salad or cold fungus, which will make your dish more intense and appealing.
Recommended——【Cold fungus】
1. 150 grams of fungus (about 50 grams of dried fungus)
2. 3 cloves of garlic
3. A pinch of coriander (optional)
4. Appropriate amount of salt, 1 tablespoon of light soy sauce, 1 teaspoon of sesame oil, 1 teaspoon of rice vinegar, 1/2 teaspoon of sugar
Method:
1. Soak the dried fungus in warm water in advance, wash it after soaking, and remove the root stumple. Blanch the soaked fungus in boiling water for 2-3 minutes, and rinse with cold water immediately after removing to maintain a crisp taste.
2. Peel the garlic and cut it into minced garlic, if you like a stronger garlic flavor, you can increase the amount of garlic appropriately.
3. In a small bowl, add light soy sauce, sesame oil, rice vinegar, salt and sugar (to suit taste) and stir well to make the sauce.
4. Put the processed fungus into a large bowl, add the garlic paste and the seasoning sauce, and mix gently so that each piece of fungus can be evenly coated with the garlic paste and sauce.
5. Place the mixed fungus on a plate and sprinkle some chopped cilantro on top if you like.
Three, chili oil
For friends who eat spicy food, chili oil is indispensable in cold dishes. High-quality chili oil, red and bright in color, spicy but not dry, fragrant but not greasy, is an excellent choice to stimulate taste buds and increase appetite.
Not only does it add color to the dish, but it also makes it a thrilling adventure for the palate. Try adding a spoonful of chili oil to jelly, shredded kelp or preserved egg tofu, and you'll find that chili oil can instantly make an ordinary cold dish more appetizing.
Recommended——【Cold Kelp Shreds】
Ingredient:
1. 200g shredded kelp, 2 red peppers
2. 3 cloves of garlic
3. Chili oil to taste
4. 1 tablespoon light soy sauce, 1/2 tablespoon sugar, 1 tablespoon vinegar, salt to taste
Method:
1. The dried kelp silk purchased needs to be soaked in water in advance, then cleaned, scalded with boiling water, and then showered with cold water to drain the water.
Finely slice the red pepper and mince the garlic. These two adjuncts not only add color to the dish, but also enhance the aroma and flavor.
3. In a small bowl, add chili oil, light soy sauce, sugar, vinegar and salt and stir well. Adjust the amount of chili oil according to personal taste, and if you like something spicier, you can add more.
4. Put the processed kombu shreds into a large bowl, add the chopped red pepper shreds and minced garlic, pour in the seasoned chili oil sauce, and then gently stir so that each thread of kelp is evenly coated with seasoning.
5. Put the mixed kelp shreds on a plate and sprinkle some sautéed white sesame seeds or chopped green onions according to personal preference
Fourth, sesame sauce
Sesame sauce, a seasoning derived from Sichuan cuisine, is made by blending Sichuan pepper oil with soy sauce, sugar, vinegar, etc., and occupies a place in cold dishes with its unique spicy and umami flavor. It can perfectly combine numb, spicy, fresh and fragrant
Whether it's shredded chicken or lotus root slices, the addition of a few drops of sesame sauce can enrich the flavor of the whole dish.
Recommended——【Cold Lotus Root Slices】
1. 1 lotus root (about 300g)
2. 3 tablespoons sesame paste
3. 1 tablespoon light soy sauce, a little dark soy sauce (optional, for coloring), 1 teaspoon sugar, 1 tablespoon vinegar
4. Appropriate amount of water
5. A pinch of pepper oil, 1 teaspoon minced garlic, a pinch of coriander
Method:
1. Wash the lotus root, peel it and cut it into thin slices, soak it in salt water for a while to prevent the lotus root from oxidizing and turning black. Then blanch it quickly with boiling water, and immediately flush it into cold water after removing it to keep the lotus root slices crisp.
2. In a small bowl, add the sesame sauce, light soy sauce, dark soy sauce, sugar, vinegar, then slowly add the water, stirring as you add until the sesame sauce becomes a smooth sauce. If you like the hemp flavor, you can add a little pepper oil.
3. Drain the processed lotus root slices, put them in a large bowl, add minced garlic, pour in the prepared sesame sauce, and stir gently so that each piece of lotus root is evenly coated with sesame sauce.
4. Place the mixed lotus root slices on a plate, and you can put some coriander according to your preference.
Source: Xiao An'an, who loves food