Eating cold salad in summer requires versatile seasonings. Share a versatile cold sauce. Whether it's mixed vegetables, noodles or meat, it's delicious! Seasonings are used at home, and the practice is very simple. As long as you master three key points, you can learn and learn to shine in front of friends and family.

Essential: 75 grams of dried pepper.

Oil: half an onion, half an onion, half a ginger, and a proper amount of coriander.

Seasoning: 2 pieces of star anise, cinnamon 1 piece, 4 pieces of fragrant leaves, tsaoko 1 piece, fennel, pepper and cardamom.

Material juice: 15g soy sauce, 40g balsamic vinegar, 15g chicken juice, 30g pepper oil, 10g salt, 6g sugar and 2g monosodium glutamate.

First, use secret oil to make oil, wash off the spices with clear water in advance, and then soak them in clear water for 2-5 minutes.

Pour the oil into the pot, and the oil temperature is 70% to 80% (about 260 degrees). Turn off the fire, add the onion, onion, ginger slices and coriander, fry the onion with the remaining temperature, and then add the washed spices.

Happy tip 1: Spices must be soaked in water in advance. If it is not soaked in water, the spices will be fried in an instant when they are put into the oil pan!

Open a small fire and fry until the onion and ginger are slightly yellow and the spices are fragrant. Turn off the fire. Remove all the dregs and prepare to make red oil.

The production of red oil "If you want good juice, red oil is indispensable".

To make red oil, dry pepper, Qin pepper and millet pepper should be selected and put into a cooking machine to be ground into fine powder.

Turn off the fire when the oil temperature reaches 60% to 70%. Sprinkle a handful of white sesame seeds first, then add Chili powder after the sesame seeds float. At this time, the oil temperature is relatively high, and the smell of pepper can be fried. Before taking out the pot, pour a little balsamic vinegar along the edge of the pot, and then drop 1 teaspoon of white wine.

Happy secret 2:

1, add vinegar to make the color of Chili oil redder and brighter;

2. Liquor is added to stimulate the fragrance of pepper.

Put the prepared Chili oil into a bowl, cover the bowl with a plate or plastic wrap, and stew until the Chili oil cools, so that the pepper has a stronger aroma and less volatility.

Happy tip 3: The freshly made Chili oil will lose its fragrance when exposed to the air directly, so it should be sealed and cooled.

Sauce

Next, we mix a sauce with 15g soy sauce, 40g balsamic vinegar, 15g chicken juice, 30g pepper oil, 10g salt, 6g sugar and 2g monosodium glutamate, and mix well.

Add the freshly boiled red oil, add the chopped onion, ginger, garlic, millet pepper and coriander, and stir well, and our all-purpose cold dish sauce will be finished.

This all-purpose cold sauce is delicious whether dipped or eaten upside down, and it tastes good when mixed with a sole! Try it if you like.

You can do more when you have time. It can be stored in the refrigerator for about 1 week. It is very convenient to take it out and stir it when you want to eat it.

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