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Appetizer cold noodle cold dish sauce step chart, how to make delicious

The practice of appetizer cold noodle cold dish sauce unexpectedly forgot to take a separate picture of the sauce. Please refer to the sauce status in the small video. First, mix the sesame sauce with light soy sauce and vinegar, then add all other seasonings and mix well. When done, it can be refrigerated for a while so that it will thicken a little bit, and stir well before use. It is specially stated that the sesame paste I use is Liubiju mixed sesame paste which is mixed with peanuts and sesame, because there are some pure sesame sauce which is bitter, pay attention to the selection.

First of all, we will prepare a handful of garlic, chopped into chopped garlic and put into the basin. Add 10 grams of white sesame seeds, 30 grams of chili noodles and 30 grams of chili noodles according to their own taste. 10 grams of pepper noodles and 3 grams of spice powder. Mix all the seasonings well. Prepare two green onions and cut them into chopped onions; a small handful of parsley, chopped; several millet peppers, cut into circles, and set aside in the same basin.

The ingredients used to make this omnipotent cold sauce are relatively simple, and they are all common ingredients in our lives. First dig 1 tablespoon of chili noodles, chili noodles must choose fragrant but not spicy one, millet spicy cut into circles, line pepper cut into circles, chopped green onions, a few garlic cloves chopped garlic, and then prepare the right amount of white sesame seeds into the bowl.

How do you mix the sauce suitable for cold dishes?

Universal dipping sauce: chopped onions, coriander, garlic, pepper, light soy sauce, aged vinegar, sugar, millet pepper, chili noodles, sesame oil, oyster sauce, white sesame seeds, and finally sprinkle with hot oil. It is suitable for all kinds of salad, noodles and hot pot. Vegetarian salad sauce: take the right amount of green mustard paste, Thousand Island sauce, sesame flavor salad, add light soy sauce, balsamic vinegar, white sugar, olive oil, white sesame.

Cold peel juice: 2500 grams of aged vinegar, 1kg of soy sauce, 4kg of water, 240ml of spicy fresh dew, 100ml of light soy sauce, 190ml of fresh juice, 160g of salt, 50g of ossein, wheat and celery, chives, soya bean sprouts, fresh kelp, 50g of fresh garlic, 150g of fresh Thai pepper, 15g of spices (star anise, cinnamon, 15g of vanilla, 5g of herb, 5g of cumin).

. salt juice is made of refined salt, monosodium glutamate, sesame oil and an appropriate amount of fresh soup. Suitable for mixing chicken, shrimp, vegetables, beans and so on, such as salt chicken breast, salt shrimp, salt broad beans, salt lettuce and so on. 2. Soy sauce is made of soy sauce, monosodium glutamate, sesame oil and fresh soup, such as red and black salty taste. Used for mixing or dipping in meat ingredients, such as soy sauce chicken, soy sauce meat and so on.

How do you cook the salad sauce to make the dish delicious? What skills do you need to master?

1. The sauce must be spicy and fragrant enough to stimulate the flavor of salad dishes. In the process of preparation, we need to choose good chili powder and use hot oil to stimulate the fragrance. The oil should not be too hot, or it will burn the chili. At the same time, we should master the proportion of oil, salt, soy sauce and vinegar, neither more nor less.

2, the amount of seasoning must be controlled, can not be given too much, to avoid taste too salty. The sauce buys some fresh shredded kelp in the supermarket, wash it and cut it, put it on a plate of uniform size, and cut the carrots into thin shreds, which will be easier to taste.

3. Sauce. The seasoning for making salad is better to be mixed in a bowl and then poured on the ingredients so that it tastes better. If you don't eat it immediately, don't pour the sauce right away and put it when you eat it, otherwise most vegetables will precipitate water when they are salty and will dilute the seasoning, so it is best to sprinkle the sauce and mix it well when you are ready to serve.

4. Add rapeseed oil and chicken oil to 30-40% heat, add red oil and bean paste to stir-fry, then add minced garlic, chopped scallions, minced ginger, chili noodles and minced chili peppers, continue to stir-fry over low heat, pour in 2 kg of purified water and boil over medium heat. when the flavor of the soup is very strong, season with salt and chicken powder.

How to make the salad sauce delicious?

Universal dipping sauce: chopped onions, coriander, garlic, pepper, light soy sauce, aged vinegar, sugar, millet pepper, chili noodles, sesame oil, oyster sauce, white sesame seeds, and finally sprinkle with hot oil. It is suitable for all kinds of salad, noodles and hot pot. Vegetarian salad sauce: take the right amount of green mustard paste, Thousand Island sauce, sesame flavor salad, add light soy sauce, balsamic vinegar, white sugar, olive oil, white sesame.

Required ingredients: millet spicy, spring onions, coriander, peanuts, white sesame seeds, garlic, coarse chili noodles, fine chili noodles, pepper powder, pepper oil, white sugar, light soy sauce, vinegar, salt, rapeseed oil. The millet is spicy to cut the chili rings, the garlic is crushed and chopped into garlic, the spring onions and parsley are chopped, and the fried peanuts are put into the cooking machine and beat into crushed peanuts. Put all the ingredients on a small plate without cilantro.

Under normal circumstances, the sauce needs to use seasoning oil, edible salt, monosodium glutamate, prickly ash oil, light soy sauce, balsamic vinegar, white granulated sugar, chilli oil, stir well with a spoon and pour into minced garlic. If you prefer to eat parsley and chopped onions, you can also add some, just pour the sauce on shredded carrots and shredded kelp.

Be sure to try it when you go to the hot pot restaurant. I always dip it in this way. It smells good! When eating hot pot, just replace the plain boiled water in the recipe with the bottom of the soup.

Do you share some recipes for cold sauces?

Universal dipping sauce: chopped onions, coriander, garlic, pepper, light soy sauce, aged vinegar, sugar, millet pepper, chili noodles, sesame oil, oyster sauce, white sesame seeds, and finally sprinkle with hot oil. It is suitable for all kinds of salad, noodles and hot pot. Vegetarian salad sauce: take the right amount of green mustard paste, Thousand Island sauce, sesame flavor salad, add light soy sauce, balsamic vinegar, white sugar, olive oil, white sesame.

Korean salad sauce formula: minced garlic, onion, white sesame, 2 tablespoons Korean hot sauce, 1 tablespoon light soy sauce, 1 tablespoon aged vinegar, 2 tablespoons Sprite, half tablespoon sugar suitable dishes: Korean salad, salad dishes, cold noodles, Korean army pot, etc. With this sauce, if you want to enjoy Korean taste, you don't have to go out, you can easily make it at home, delicious, sweet and spicy, mix it with cold noodles and soda, perfect day.

Sesame sauce. Dilute the sesame sauce with sesame oil, add salt, monosodium glutamate, sesame oil, and mashed garlic to mix well. This seasoning sauce can be mixed with meat and vegetarian ingredients. Common ones are: sesame sauce cowpea, sesame juice cucumber and so on. Salty juice. In a bowl, add 1 tablespoon light soy sauce, 1 tablespoon sesame oil and 1 tablespoon prickly ash oil, then add 1 tablespoon sugar, 2 tablespoons salt and 2 tablespoons vinegar. This sauce is mostly used for cold vegetarian dishes. Hot and sour sauce.

Cold peel juice: 2500 grams of aged vinegar, 1kg of soy sauce, 4kg of water, 240ml of spicy fresh dew, 100ml of light soy sauce, 190ml of fresh juice, 160g of salt, 50g of ossein, wheat and celery, chives, soya bean sprouts, fresh kelp, 50g of fresh garlic, 150g of fresh Thai pepper, 15g of spices (star anise, cinnamon, 15g of vanilla, 5g of herb, 5g of cumin).