What is the sauce formula of universal cold dishes?

Autumn is crisp, although the weather is cool, the air is inevitably dry. It is a good choice to eat cold dishes every day to relieve autumn dryness. Speaking of cold dishes, I feel that cold sauce is almost omnipotent. One seasoning can be used for many ingredients. Although the seasoning juice is the same, the taste experience brought by different ingredients is different, but sometimes it is necessary to change the seasoning juice according to the different ingredients and your own taste needs.

Next, Jiang will share with you three kinds of universal cold dish sauce formulas commonly used in my family. All three are simple and have different tastes. Matching all kinds of cold dishes is not a problem, and it is very simple. You can switch cold sauce at will according to your mood ~

Universal cold dish sauce-method 1 ingredients

Sesame oil, soy sauce, balsamic vinegar, chopped pepper, chopped green onion, sugar, salt, edible oil, chopped green onion, balsamic vinegar and minced garlic.

working methods

1. mince garlic and put it in a bowl for later use. Flatten garlic cloves with the back of a knife, and then chop them into pieces, which will become more broken garlic powder. If it's not broken enough, cut it for a while. It is best not to mash with garlic. Although mashing is simple, it is not as fragrant as cutting. )

Mix the Chili noodles with chopped Chili peppers and put them in another bowl for later use.

2, the pot, the pot is hot, and the cooking oil is poured. I coordinate Shandong and use peanut oil, which tastes very fragrant. Turn on a big fire, heat the oil and smoke slightly. Then pour the hot oil on the minced garlic. Hot oil will instantly stimulate a strong garlic flavor.

3. Make Chili oil. Heat the pan again, pour in peanut oil, add fragrant leaves, star anise, pepper and cinnamon, stir-fry over low heat, and turn off the heat when you can smell a strong aroma. The oil will be fine at this time.

Remove the spices, pour the oil on the chopped pepper twice and stir well.

4. Pour 1 tbsp soy sauce, 2 tbsp vinegar, half a tbsp sugar, appropriate amount of Chili oil, appropriate amount of salt, appropriate amount of chopped green onion and appropriate amount of coriander into a garlic oil bowl. After all mixing, pour in about half a tablespoon of sesame oil. Finally, you can add some cooked sesame seeds or cooked peanuts according to your own preferences.

This bowl of universal cold sauce is ready!

Whether it's used to make preserved eggs, tofu, assorted vegetables, assorted cucumbers, assorted auricularia, assorted noodles, assorted cold noodles ..., even mixed meat is delicious, such as shredded chicken cucumber, whether it's vegetarian or meat dishes, you can easily control it and get a good taste, which can be described as super versatile!

Tips:

1, when making Chili oil, you must stir-fry the spices first, because the oil will directly affect the taste of the final product of the whole Chili oil.

2. The proportion of materials in it is my favorite taste. You can increase or decrease the amount of materials according to your own preferences. For example, friends who don't like spicy food can put less Chili oil, and friends who don't like jealousy can halve the amount of vinegar.