Cold dishes are an important part of dishes. Cold dishes have many flavors, which are formed by adding sauces with different flavors to the main ingredients. Different seasonings have different tastes. Here are some methods of making different flavors for reference when making cold mix or dipping food.

1. The salty juice is made of refined salt, monosodium glutamate, sesame oil and a proper amount of fresh soup, which is white and delicious. Suitable for mixing chicken, shrimp, vegetables and beans, such as salted chicken breast, salted shrimp, salted broad beans and salted lettuce.

2. Soy sauce is made of soy sauce, monosodium glutamate, sesame oil and fresh soup, and has many flavors such as red, black, salty and fresh. Used for mixing or dipping meat ingredients, such as sauce chicken and sauce meat.

3. The ingredients of shrimp oil juice are shrimp, salt, monosodium glutamate, sesame oil, Shao wine and fresh soup. The practice is to stir-fry shrimp seeds with sesame oil first, then add seasoning to boil, which is white and salty. Can be served with vegetarian dishes, such as winter bamboo shoots with shrimp oil and sliced chicken with shrimp oil.

4. Crab oil juice is made of cooked crab roe, salt, monosodium glutamate, Jiang Mo, Shaoxing wine and fresh soup. Crab yellow is fried with plants and cooked with seasoning. It is orange-red, salty and delicious. Commonly used to mix meat, such as crab oil tenderloin, crab oil chicken breast, crab oil duck breast and so on.

5. Oyster oil is made of oyster sauce, salt and sesame oil, and it is brown and salty with fresh soup. Used to mix meat, such as chicken in oyster sauce and sliced meat in oyster sauce.

6. Leek-flavored rice is made of pickled leek flowers, monosodium glutamate, sesame oil, refined salt, fresh soup and pickled leek flowers, chopped with a knife, and served with seasoned fresh soup, which is green and salty. Suitable for vegetarian dishes, such as leek-flavored tenderloin, leek-flavored shredded chicken and leek strips.

7. Sesame leaf juice is made of sesame paste, refined salt, monosodium glutamate, sesame oil and garlic paste. Dilute sesame paste with sesame oil, add refined salt and monosodium glutamate and mix well to obtain ochre salty spice. Can be paired with vegetarian raw materials, such as beans with sesame sauce, cucumbers with sesame sauce, sea cucumbers with sesame sauce, etc.

8. Pepper juice is made of raw pepper, raw onion, salt, sesame oil, monosodium glutamate and fresh soup. Make Zanthoxylum bungeanum and raw onion into fine paste, add seasoning and stir well, either green or salty. Mix meat, such as pepper chicken slices, pheasant slices, tenderloin slices, etc. Avoid using cooked pepper.

9. Onion oil is made of raw oil, chopped green onion, salt and monosodium glutamate. After adding the oil, stir-fry the chopped green onion until fragrant, that is, onion oil, and then mix the seasoning, which is white and salty. Used for mixing poultry, vegetables and meat raw materials, such as diced chicken with scallion oil and shredded radish with scallion oil.

10. rancid oil is made of rancid juice, salt and monosodium glutamate, which is brown and salty after mixing. Used to mix poultry, meat, aquatic products and other raw materials, such as oil wind claws, oil fish fillets, oil shrimp and so on.

1 1. Maotai-flavor juice is made of good wine, salt, monosodium glutamate, sesame oil and fresh soup. Mix the seasoning well, then add the white wine with salt in it, or add the soy sauce to make it red. Suitable for mixed aquatic products and poultry, such as drunk green shrimp and drunk chicken breast, raw shrimp has the most flavor.

12. Mustard sauce is made of mustard powder, vinegar, monosodium glutamate, sesame oil and sugar. The method is to mix mustard powder with vinegar, sugar and water into a paste, let it stand for half an hour and then add seasoning to make it light yellow and salty. Suitable with meat and vegetables, such as mustard and shredded belly. Mustard, chicken skin, moss, etc.

13. Curry juice is made of curry powder, onion, ginger, garlic, pepper, salt, monosodium glutamate and oil. Curry powder is mixed with water to make paste, fried into curry paste, mixed with soup to make juice, yellow and salty. Suitable for poultry, meat and aquatic products, such as curry chicken slices and curry fish sticks.

14. Ginger juice is made of ginger, salt, monosodium glutamate and oil. Ginger is squeezed out and mixed with seasoning, which is white and fragrant. It is best to match poultry meat, such as ginger chicken pieces and ginger chicken breast.

15. Garlic paste is made of raw garlic cloves, salt, monosodium glutamate, sesame oil and fresh soup. Mash garlic cloves into mud, add seasoning and fresh soup to make them white. Suitable for vegetarian dishes, such as garlic and white meat. Garlic mashed beans, etc.

16. Spiced juice is made of spiced, salt, fresh soup and Shaoxing wine. The practice is to add salt, five spices and Shaoxing wine to the fresh soup, put the raw materials into the soup, and take out the cold food after cooking. Best for cooking poultry offal, such as salted duck liver.

17. The materials for tea fumigation are refined salt, monosodium glutamate, sesame oil, tea, sugar and sawdust. The method is to cook the raw materials in brine juice, then spread sawdust, sugar and tea in the pot, add grates, put the cooked raw materials on the grates, cover the pot, and smoke with low fire to make the smoke agent condense the surface of the raw materials. Birds, eggs and fish can be smoked, such as; Smoked chicken breast, spiced fish and so on. Be careful not to burn in the pot.

18. Soy sauce vinegar juice is made of soy sauce, vinegar and sesame oil. After blending, it is reddish and salty with acid. Can be used to mix vegetables, can also be used to stir-fry, vegetarian dishes and vegetarian dishes are suitable, such as cutting waist and liver.

19. This sauce is made of flour paste, refined salt, sugar and sesame oil. Stir-fry the batter until fragrant, add sugar, salt, clear soup and sesame oil, then put the raw materials into the pot, fully lean, ochre, salty and sweet. Suitable for pickles, such as eggplant sauce and meat sauce.

20. Sweet and sour juice takes sugar and vinegar as raw materials. After blending into juice, mix in the main ingredients of vegetables, such as sweet and sour radish and sweet and sour tomato. You can also fry or cook the main ingredients first, and then add the sweet and sour juice to fry thoroughly, so it becomes a rolling sweet and sour juice. Mostly used for meat, such as sweet and sour pork ribs and sweet and sour fish slices. You can also mix sugar and vinegar, put them in a pot, add water to boil, let them cool, add main ingredients and soak them for several hours before eating, which is mostly used for brewing leaves, roots, stems and fruits of vegetables, such as; Soak green pepper, cucumber, radish and ginger buds.

2 1. Hawthorn juice is made of hawthorn cake, white sugar, white vinegar and osmanthus sauce. Mash the hawthorn cake, then add seasoning to make juice. Mostly used for mixing fruits and vegetables, such as hawthorn juice horseshoe, hawthorn fresh water chestnut and coral lotus root.

22. Tomato-flavored juice is made of tomato sauce, sugar and vinegar. The method is to stir-fry tomato sauce with oil and then add sugar, vinegar and water to blend. It is often used with meat dishes, such as fish sticks in tomato sauce, prawns in tomato sauce, tenderloin in tomato sauce, chicken slices in tomato sauce, etc.

23. Red oil juice is made of red pepper oil, salt, monosodium glutamate and fresh soup, which is red and salty. Used to mix vegetarian dishes, such as red oil chicken strips, red oil chicken, red oil bamboo shoots, red oil tenderloin, etc.

24. Green pepper juice is made of green pepper, salt, monosodium glutamate, sesame oil and fresh soup. Chop the green pepper, add seasoning and beat it into juice, which is salty and spicy. Mostly used for mixing meat raw materials, such as Chili tenderloin, Chili chicken breast, Chili fish sticks and so on.

25. Pepper juice is made of white pepper, salt, monosodium glutamate, sesame oil, garlic paste and fresh soup. After blending into juice, it is mostly used for frying, mixing meat and aquatic raw materials, such as mixing shredded fish and fresh and spicy squid.

26. Hot and spicy juice is made of sugar, vinegar, pepper, ginger, onion, salt, monosodium glutamate and sesame oil. Shred pepper, ginger and onion, stir-fry, add seasoning and fresh soup to make juice, which is brown and sour. It is mostly used to pickle vegetables, such as hot and sour cabbage and hot and sour cucumber.

27. Vinegar ginger juice is made of balsamic vinegar and ginger. Ginger is cut into powder or silk and blended with vinegar, which is brown and sour. Suitable for mixing fish and shrimp, such as Jiang Mo shrimp, Jiang Mo crab, and ginger juice.

28. Sanwei juice is a mixture of garlic juice, ginger juice and green pepper, which is green. Suitable for vegetarian dishes, such as stir-fried cabbage, mixed belly, Sanwei chicken, etc. , unique flavor.

29. Hot sauce is made of soy sauce, vinegar, sugar, salt, monosodium glutamate, spicy oil, sesame oil, pepper noodles, sesame powder, onion, garlic and ginger, all of which can be blended. Used to mix main ingredients, suitable for both meat and vegetables, such as spicy chicken strips, spicy cucumber, spicy belly, spicy waist slices and so on.

30. The five spices are incense, coriander, pepper, cinnamon, dried tangerine peel, tsaoko, galangal, hawthorn, ginger, onion, soy sauce, salt, Shaoxing wine and fresh soup. Add the above seasonings to the soup and boil, then add the main ingredients and soak until it is rotten. Raw material for cooking meat, such as spiced beef, spiced braised chicken, spiced strips, etc.