Cold Tossed Dish

What Is Cold Tossed Dish

Tossed dishes are a cooking method where the main ingredients are mixed with auxiliary ingredients by stirring to form the final dish.

Form of Cold Tossed Dishes

Cold dishes can be prepared in a form where the main ingredients and seasonings are mixed together spatially. Cold dishes can also be prepared in a form where the main ingredients and seasonings are kept separate spatially; in this case, the seasonings are referred to as dipping sauce.

Why Cold Dishes

• Some cold dishes do not require a heat source when preparing the final dish
• Some cold dishes can reduce the need to wash the pot (no washing or just rinsing with water is sufficient)
• Cold dishes can preserve the original state of the ingredients, which is particularly evident in vegetables and raw meat

Purpose of Cold Tossed Dishes

• The purpose of cold dressing is to add flavor to bland or low-flavor ingredients, such as chicken ribs.

What Can Be Added to Cold Dishes

Including but not limited to:

• Main ingredients
• Secondary ingredients
• Marinades and sauces
• Seasonings

Notes

• When preparing cold-tossed dishes, food safety should be prioritized. Do not cold-toss any ingredient unless its safety is confirmed, and absolutely avoid cold-tossing any ingredient that is known to be unsafe.
• To maximize the contact area between the main ingredients and the dressing, cold-tossing techniques such as decorative cutting, slicing, crushing, or even pureeing are recommended.
• Cold-tossed dishes place basic demands on gastrointestinal health. Please only prepare them if you are confident that no gastrointestinal distress (such as diarrhea or vomiting) will occur or if you have sufficient time to manage any potential reactions.
• This document was written during the COVID-19 pandemic. For peace of mind, it is recommended to heat all ingredients to above 100°C for at least 15 seconds. If you prioritize safety, it is advisable to avoid cold-tossed dishes altogether.

Utensils

Any container can be used, ranging from ceramic jars to food-grade plastic bags.

Notes

• To prevent ingredients from splashing out while stirring, it is advisable to use a rigid container with a capacity at least twice the total volume of all ingredients.
• For food safety, promptly transfer ingredients from plastic bags or plastic bowls to ceramic or metal containers after marinating.
• For food safety, please prepare raw ingredients and auxiliary materials on a clean cutting board.

Process

Processing of Flaked Vegetable Main Ingredients (This process is optional) (Single or multiple selection)

Use cases: cabbage, lettuce, napa cabbage hearts, onions, etc.

• Tear the ingredients into small pieces measuring 4cm x 4cm
• Cut the ingredients into strips 0.5cm wide
• Trim off unused parts and use the ingredients in whole pieces
• Blanch the prepared ingredients

Notes

For some ingredients, you don't need to peel them. You can simply slice along the axis and then cut crosswise perpendicular to the axis. If you are confident in your knife skills, you can cut directly crosswise perpendicular to the axis.

Processing of Blocky Vegetable Main Ingredients (This Step Is Optional) (Single or Multiple Selection)

Use case: Potatoes, water chestnuts, cucumbers, potatoes, etc.

• Cut the ingredients into strips with a 0.5 cm × 0.5 cm cross-section
• Cut the ingredients into 4 cm × 4 cm slices with a thickness of less than 0.5 cm
• Smash or crush the ingredients using the flat side of a knife (especially applicable to cucumbers)
• Use the ingredients as-is (especially applicable to ingredients that are already in small pieces)
• Blanch the processed ingredients in boiling water

Notes

Smashing ingredients may cause them to splatter; you can wrap them in a food-grade plastic bag before smashing to prevent this.

Block-type Mushroom Staple Dish Processing (This process is optional) (Single or multiple selection)

Use cases: various types of mushrooms, various types of wood ear mushrooms, etc.

• Soak the ingredients
• Cut the ingredients into 0.5cm * 0.5cm cross-section strips
• Cut the ingredients into 4cm * 4cm slices with a thickness of less than 0.5cm
• Use the ingredients as-is (suitable for ingredients that are already in small pieces)
• Blanch the processed ingredients

Notes

All fungi must be strictly verified for safety; once they lie down on the board, everything is gone.

Chopped Meat Staple Dish Preparation (This step is optional) (Select one or multiple options)

Use cases: Fish meat, jellyfish heads, cooked pork, cooked poultry, etc.

• Cook the ingredients using methods such as steaming, boiling, roasting, or frying.
• Soak the ingredients in cool water for a short period (especially applicable to seafood).
• Shred the ingredients into meat strips.
• Slice the ingredients into thin slices (especially applicable to cooked pork).
• Cut the ingredients into long strips with a cross-section of 0.8cm * 0.8cm.
• Tear the ingredients into small pieces or cut them into large chunks directly by part (especially applicable to whole cooked poultry).

Notes

• Pork and poultry are no exceptions; they must be cooked to a minimum internal temperature of 165°F (74°C), fully cooked, with no visible pink or bloody juices.
• Certain cuts of beef, fish, and seafood may be consumed raw once their safety has been confirmed.

I think this can also be used for ingredient processing (avoid this process whenever possible) (selection required)

Examples: noodles, rice, fruits, young leaves, etc.

• Verify food safety
• Process the ingredients into an edible state
• Process the ingredients into a mixable state

Notes

• Ensure the safety of the ingredients. You may mash a small amount and apply it to the upper arm for 30 minutes to test for allergic reactions. If any adverse reactions occur, discard the ingredients immediately.
• Most leaves and grasses contain substances that can cause discomfort, even after cooking. Please verify their safety before use.
• Most grains are difficult to digest and absorb before being cooked and may adversely affect the gastrointestinal system.

Auxiliary Processing (This process is optional) (Single or multiple selection)

Use cases: Thai chilies, garlic cloves, fresh ginger, dried chilies, etc.

• Remove the stem from the Thai chilies, wash them, cut off the 0.5 cm portion at the stem end, then mince or chop into segments.
• Smash the garlic cloves to loosen the skin, peel them, cut off the 0.5 cm portion at the stem end, then mince or chop into segments.
• Peel the fresh ginger, then mince, julienne, or slice it.
• Crush the dried chilies.
• Place the prepared ingredients into a small bowl or the container that will be used for mixing.
• Add the following to the container: various powders, seasonings, or marinades, and mix well.

Notes

• The types, processing methods, and techniques for auxiliary materials are extremely diverse. Do not limit your thinking; however, please verify carefully, use in appropriate amounts, and always prioritize safety.

Mix Ingredients (This step is optional) (Single or multiple selection)

• Squeeze out the moisture from high-moisture meat ingredients and drain them
• Place high-moisture vegetable ingredients in a container, add approximately 200g of salt to 5g of the ingredients, mix well, let stand for 5 minutes, then drain the moisture
• Add the ingredients and auxiliary materials to the mixing container
• Mix using chopsticks, a spoon, or clean hands
• Seal the container and shake until evenly mixed
• Tilt the container to an angle where no materials will spill out, and rotate the container around its axis

Notes

• High-moisture ingredients may release excessive water when added directly, which can dilute the seasonings
• If you notice insufficient water or uneven mixing during stirring, add an appropriate amount of plain boiled water. If unsure of the quantity, it is best to add 15 mL at a time
• Ingredients with high water absorption are not recommended for stirring, as this may result in an overly intense flavor after marinating

Consumption (Required for this process)

• Eat the ingredients directly after mixing
• Dip the main ingredients in the sauce and eat them
• Mix the ingredients and sauce into the staple food and eat