You can cut the onion into small cubes, fry it in oil first, and then mix it, which is not so spicy.

How to make a delicious cold salad that is not spicy?

Only make Chili oil that is not spicy or fragrant!

I saw a method of cooking Chili oil that looked very good, which was very different from the common way of splashing oil, but I didn't know how it tasted, so I tried it quickly when I was free. Unexpectedly, the cooked Chili oil is beautiful in color and delicious, and the most incredible thing is Chili noodles. This time, I used three kinds of Sichuan peppers to grind Chili noodles. I didn't expect the spicy taste to be moderate, so I naturally fell in love with my home and became my home. .

A good partner for cold salad-fragrant but not spicy Chili oil

Ingredients: 40g of Chili noodles, 250g of vegetable oil, and 0/0g of white sesame/kloc.

Seasoning: 2 tablespoons of salt, ginger 1 tablet, 1 star anise, dried tangerine peel 1 piece, cardamom 1 piece, cinnamon 1 piece and angelica dahurica 1 piece.

Method of non-spicy Chili oil

1: Prepare materials.

2: Pour a small amount of vegetable oil into the pot, then wash and dry the ginger and put it in the pot with spices, and cook the ginger until the surface just begins to turn yellow. Turn off the fire and take it out at once. Be careful not to burn the ginger.

3: Pour the remaining vegetable oil into the pot and heat it for 8 minutes. I can feel the oil burning.

4: Turn off the fire, and when the oil temperature drops to 40% heat (the oil level is calm, and the heat can be felt with your hands together), pour all the mixed Chili noodles into the pot and stir with a wooden spoon.

5: Continue to heat the fire, keep the fire to a minimum, and add a few spoonfuls of salt to adjust the taste.

6: When the Chili oil is dark red, it can be cooked. The light color indicates that the chili oil will be boiled for a short time, and the flavor will be greatly reduced. Chili oil is made and stored in a glass container.

How to make cold onions not spicy?

You can cut the onion into small cubes, fry it in oil first, and then mix it, which is not so spicy.

Method for making cold lotus root slices without spicy sauce

condiments

Lotus root 500g

condiment

salt

1/3 teaspoons

vinegar

1 tablespoon

energy

1 block

garlic

3 petals

Light soy sauce

1 tablespoon

capsicol

2 tablespoons

refined sugar

1 tablespoon

Small onion

1 tree

coriander

1 tree

Pepper (red, small)

two

water

Banpen

The practice of cold-mixed lotus root slices

1. Chop onion, coriander, ginger, garlic and pepper into powder.

2. Wash the lotus root, peel it, cut it into pieces, pour it into a pot to boil, add a little salt, then add lotus root slices, and boil the water in the pot again for 2-4 minutes.

3. Take out the lotus root slices and put them into the prepared water.

4. Filter the water, put it into the cut food in step 1, then add Chili oil, soy sauce, sugar, vinegar and appropriate amount of salt, and mix well to serve.

The simple method of cold onion, how to make it simple and delicious but not spicy?

Composition:

Onion [Figure] Onion 1 g food

Green pepper [Figure] Green pepper 1 g food

Onion [Figure] Onion 1 food

Proper amount of salt

Take a spoonful of soy sauce.

Sweet vinegar [Figure] Eat two spoonfuls of sweet vinegar together.

A spoonful of sesame oil

Half a spoonful of Chili oil

Recipe practice:

Cold onion 1 1 illustration. Ingredients are ready! fail

Instructions for cold onion 22. Cut the onion into four pieces! Soak in the water for ten minutes!

Instructions for cold onions 33. Soak onions! Shred green peppers! Chop the onions, too.

Instructions for cold onions 44. First, marinate onions and green peppers in the right amount of salt for five minutes!

The practice of cold onions is illustrated in figure 55. Take the soy sauce in the gap between pickled onions! Sesame oil! Vinegar! Chili oil into juice!

Instructions for cold onions 66. Pour the prepared juice on the pickled onion and mix well! Illustration of cold onion practice 77. Sprinkle some shallots and you can eat! I put too much balsamic vinegar! If you don't like acid, you can put less!

Illustration of cold onion 88. Hot and sour onions are ready!

How to make the simplest cold kelp is not spicy for beginners.

material

Kelp 100g, garlic 2 cloves, pepper 1, soy sauce 1 tablespoon, black vinegar 2 tablespoons, salt 1/4 tablespoons, monosodium glutamate 1/4 tablespoons, sugar substitute 1/2 packets, and sesame oil.

manufacturing method

1. Flatten garlic and slice pepper obliquely.

2. Put the materials in a big bowl for later use.

3. Boil half a pot of boiling water, put kelp silk in the hot pot for about 2 minutes, take it out and put it in a large bowl of assembly materials, and stir well.

How about onion salad is not spicy?

I'll teach you, that's how my family eats.

Cut the onion first, then mix it with vinegar (at least two hours in advance), and take a bite with some salt and sesame oil when eating. Ensure that you can only eat its crispness and sweetness when you eat it, but not its spicy taste.

How to make cold shredded ginger that is not spicy and delicious?

The jewel of summer dining table-the steps of cold-mixing shredded ginger

1

Prepare two pieces of tender ginger, which are generally sold in the vegetable market now, and a little millet spicy and green pepper.

2

Peel ginger with a potato pruning tool, and then wash it for later use.

three

Cut the dried ginger into filaments. It's time to test the skill of knife. If it really doesn't work, use tools.

four

Xiaomi spicy and green pepper are also shredded, washed and washed to control moisture.

five

Garlic minced.

six

Oil the pan and simmer it. Add minced garlic and saute until fragrant. Fire burns easily.

seven

Stir-fry the green pepper and shredded millet together.

eight

Then turn off the fire and add the juice that has just been mixed. Add the right amount of oil and Chili powder, mix well, and let stand for a few minutes to form a paste.

nine

After a few minutes, put the juice in the pot on the shredded ginger.

10

After fully stirring, leave it for half an hour, or wrap it in a bowl with plastic wrap and put it in the refrigerator for refrigeration, which will make it taste better.

1 1

Spicy and sour, it is a good choice with porridge and rice.

I want to mix a cold dish with fungus, and how to do it well without being spicy.

1. Soak dried fungus in cold water for one hour, and then soak it completely!

2. Wash the fungus and soak it for use! Boil the kettle!

3. Blanch the auricularia auricula in a large bowl and add salt, sugar, chicken essence, sesame oil, Chili oil and white vinegar. Stir pepper oil and cooked sesame seeds evenly and serve!

How to make cold chicken feet? Not spicy.

Cook chicken feet in advance, remove bones, and then add seasoning to cool.