Because of the differences in eating habits, cold dishes in different places have different characteristics, but there are four main ways to make spicy cold dishes. Chongqing Baye introduces you one by one. 1. Preparation of Spicy Juice The spicy juice used for mixing cold dishes can also be used for dipping vegetables. Generally, it is made of refined salt, red pepper, sugar, soy sauce, pepper powder, pepper oil, monosodium glutamate, sesame oil and chopped green onion. Among them, soy sauce is positioned to be fresh, refined salt helps to determine the flavor of soy sauce, white sugar and essence are reduced, sesame oil and chopped green onion help to improve the flavor, and lobster sauce, cooked sesame, crispy peanut powder, coriander powder and celery powder can also be added to make the flavor layered. On the basis of salty and fresh flavor, red pepper, pepper powder and pepper oil can be reused to make the spicy taste prominent. The representative dishes of this spicy sauce are spicy chicken, diced rabbit, shredded radish and cucumber. At present, some spicy tastes are also popular in the market, that is, millet pepper rings (five grains) are used instead of red peppers, and fresh green pepper oil (or fresh green pepper) is used instead of pepper oil and pepper powder for seasoning, which highlights the fresh and spicy flavor. In addition to hot sauce, we should also mention the production of hot sauce, that is, adding pepper powder, pepper oil, red oil, ginger rice, garlic rice, chopped green onion, salt and a little spiced powder to crispy bean paste or hot sauce. This sauce is often used to dip cold dishes (or hot dishes), and can also be used to mix cold dishes. Second, the spicy taste of dry cold dishes is a popular cold dish mixing method in Sichuan. Dry mixed vegetables are often mixed with spicy or spicy cumin flavor. The spicy method of dry mixed vegetables is very simple, that is, the cooked raw materials (boiled, steamed, fried and marinated) are directly mixed with appropriate amount of pepper powder, Chili powder and monosodium glutamate (a little refined salt can be added according to the actual situation). Representative dishes are dry-mixed spicy tripe, dry-mixed spicy beef strips and dry-mixed spicy chicken. When using this method to prepare spicy taste, we should pay attention to the bottom taste of raw materials (that is, salty taste). When the bottom taste is enough to highlight spicy taste, dry Chili powder and pepper powder should be used again. The ratio of pepper powder to pepper powder is 2: 1 or 3: 1. It is worth noting that there are raw and cooked Chili powder and pepper powder here. Raw Chili powder and Zanthoxylum bungeanum powder are directly ground into powder, while cooked Chili powder and Zanthoxylum bungeanum powder are ground into powder after dried Chili and Zanthoxylum bungeanum smell. Generally speaking, the former highlights the dry spicy taste of dry hemp, the latter highlights the spicy taste, and the latter is more common in the spicy modulation of dry mixed vegetables. In addition, there is another way to eat dry-mixed spicy cold dishes, which is to mix Chili powder, pepper powder, monosodium glutamate and refined salt evenly into spicy dishes, and then directly use them for dry dipping. This kind of spicy dish is also called spicy dried dish, which can be flavored with a little crispy peanuts and cooked sesame seeds. Third, the spicy taste of cooking is a common practice of cold dishes. Spicy fried vegetables are made with dried Chili festival and Chili as the main seasoning. Common dishes are spicy loach, spicy ribs, spicy crispy fish and so on. Taking the preparation method of spicy loach as an example, the preparation of spicy taste in stir-frying was introduced. First, stun the live loach with salt, then fry it in the oil pan until crisp, and then take it out. Stir-fry dried peppers, prickly ash, ginger and chopped green onion with oil, then add appropriate amount of water, add cooking wine, refined salt, sugar, soy sauce, balsamic vinegar and monosodium glutamate, then add loach, stir-fry with low fire to taste, collect juice with medium fire, pour in a little sesame oil, take out the pot and let it cool. For the modulation of this spicy taste, it is necessary to stir-fry dried peppers and prickly ash, and pay attention to the bottom taste when seasoning. Adding sugar can make the spicy taste mellow, and the heat should be small when harvesting, so that the spicy taste and spicy taste can be fully dissolved, and the loach can be tasted. In addition, after cooking, you can also pour a proper amount of red oil and pepper oil and sprinkle a little pepper powder and mix well to increase its spicy feeling. Fourth, the spicy taste of spicy pot-stewed vegetables is made of spicy brine. The key to making spicy pot-stewed dishes is to prepare spicy brine. The preparation of hot brine is usually to add a lot of dried peppers and peppers to red brine, and the ratio of peppers to peppers is about 5: 1. The amount of pepper should not be too heavy, otherwise the brine will be bitter. Before putting the dried peppers into the pot, it is best to stir-fry them with a proper amount of refined oil before adding them, which will be more fragrant. After the spicy pot-stewed dishes are cooked, if the spicy taste is not strong, you can mix with a proper amount of spicy pot-stewed oil or eat with spicy dried vegetables. Cook with your heart, and you will eventually become one!