Old vinegar juice is the soul juice of cold dishes. The method of making mature vinegar juice is very simple, as long as the materials are prepared according to the corresponding proportion. The seasonings for making the aged vinegar juice are Shanxi aged vinegar, white sugar, rock sugar, oyster sauce, balsamic vinegar, salt, soy sauce, honey and peel. The ratio of aged vinegar to brown sugar is about 5: 2, the ratio of brown sugar to rock sugar is about 2: 1, the ratio of aged vinegar to fragrant vinegar is about 1kloc-0/, and the ratio of aged vinegar to light soy sauce is about 20: 11.Only a small amount of oyster sauce is needed for eating. The most important thing is to add fruit peel to the old vinegar juice. You can use apple slices, lemon slices or dried tangerine peel here. In the process of cooking, you can adjust the viscosity according to your own taste and different dishes, and finally turn off the fire and cool it, and you can serve the dishes.

Old vinegar stings. The ingredients needed for this cold dish are jellyfish, millet, onion and garlic. Clean the jellyfish head and soak it for about 8 hours. The purpose is to remove the salt from the jellyfish head and make it more convenient to eat. Remember to change water several times in the middle. Shred jellyfish head, scald it in bubbling water for ten seconds, and then quickly put it into cold water. Then stir the millet spicy, minced onion and garlic and jellyfish skin evenly. Pour in the prepared old vinegar juice, and finally add the right amount of sesame oil.

Old vinegar cucumber. Cold dishes are made of simple materials, such as garlic, cucumber, millet pepper, onion and garlic. Chop cucumber into pieces, garlic and onion into powder, millet and pepper into sections, stir the ingredients evenly, and pour in the old vinegar juice. Finally, add the right amount of sesame oil to enhance the fragrance.

Vinegar peanuts. Clean the peanuts and dry the surface with kitchen paper. When the oil temperature is 30% hot, stir-fry peanuts with a small fire. When the peanut surface is light yellow, it can be cooked. Peanuts naturally cool, and then soak them in mature vinegar for 20 minutes.

Vinegar eggplant. Eggplant peeled and cut into hob blocks, covered with water starch. Cool the oil in the hot pot. When the oil temperature is 60% hot, add eggplant and fry until the surface is golden. Old vinegar controls oil drying. Pour the oil out of the pan. Pour the eggplant into the pot and fry until it is crisp. Then pour in the old vinegar juice and serve.