First of all, uh, I’m not trying to knock you. There are relatively few types of Sichuan-style cold dishes that ordinary families can make. On the one hand, there is a lack of seasonings, and on the other hand, there is no experience. Some dishes also require knife skills (such as garlic paste). white meat). You can choose some relatively simple ones to make at home. I will just mention a few (the recipes are easy to find, I will only mention the seasonings that have a greater impact on the taste, such as salted chicken essence and so on. It’s up to your own taste):

Simple

1. Cold cucumbers, cold noodles, etc. These dishes are sour and spicy. Note that the dishes must contain mature vinegar, red oil (with chili powder), mashed garlic, and other seasonings are relatively optional

2. Red oil pig ears, this type has the flavor of red oil, needless to say the main seasoning is red oil

3. Husband and wife's lung slices, very delicious, although a bit complicated but you can make it at home. The main ingredients are beef shank, beef tripe, beef heart, and beef tongue (just use shank at home). Add ginger, green onion, and star anise to the pot, cook, let cool and slice (don’t cut it too thin, as it will be chewy). The seasonings used include sugar, red oil chili powder (newly refined red oil is best), sesame oil, sesame paste, ginger paste, garlic paste, crushed peanuts, white sesame seeds (optional), light soy sauce, and mature vinegar (little or no Add), Sichuan peppercorn powder (green Sichuan peppercorn powder is more fragrant), and chopped coriander (don’t add it if you don’t like it). This dish has a lot of seasonings, but the ratio is not too high, and it can achieve a taste close to that made in a restaurant

< p>4. The other types, such as salted peanuts, spicy hairtail fish (small fish such as loach and crucian carp are acceptable), and Dengying beef, are basically seasoned on the stove, which is very simple

As for the more complicated ones, Dishes such as saliva chicken, spicy chicken feet, garlic white meat, etc. are all very classic. Those who are interested can learn it by themselves, but the processing of raw materials and seasoning are very troublesome, so it is better to go to a restaurant to eat it

This is a commonly used seasoning for Sichuan-style cold dishes (you don’t use so much at home):

Ginger paste and garlic paste: Mix raw ginger (garlic) with cooking oil and beat it into a paste with a blender (note that adding too much to the dish will have an astringent taste). You can also use minced ginger or minced garlic

Onion oil: made from chives, scallions, ginger, onions and edible oil

Chili powder: divided into two types: thick and thin

< p>Zanthoxylum bungeanum powder: divided into green Zanthoxylum bungeanum powder and red Zanthoxylum bungeanum powder (these two tastes are different)

Panthoxylum bungeanum oil: also divided into green Zanthoxylum bungeanum oil and red Zanthoxylum bungeanum oil

Red oil : There are two types: filtered and with chili powder (coarse). Note that the red oil you buy has no fragrance. The fragrance of newly refined red oil will fade after a few days. There are generally two methods of cooking red oil: wet cooking and dry cooking, and dry cooking is used for cold dishes.

Sweet glutinous rice (fermented glutinous rice): crushed with a mixer, used to reduce dryness (I don’t understand the meaning of this) and adjust the taste

White sugar powder: Beat white sugar into fine powder, You can use soft white sugar instead (dissolves slower than the former)

Special soy sauce: boil soy sauce, various spices, and rock sugar until it is a little thick, and use it on the dish of minced garlic and white meat

Salt Fried (or fried) crushed peanuts: usually stir-fry peanuts with salt (easy to shell), peel and smash them into pieces

Paste spicy cubes: cut dry chilies into sections, add garlic slices, put them in a container, and heat oil Rain.

(This is what you need for spicy chicken feet)

Tahini: generally don’t use the one sold in supermarkets, it doesn’t taste good

Chives: cut into green onion segments or chopped green onions

< p>Mature vinegar: Sichuan uses Baoning vinegar, you can also use Shanxi vinegar or Zhenjiang vinegar (there is a difference, but not big)

Chicken essence water: Use boiled water or soup

Others: Laoganma sauce, white sesame seeds, light soy sauce, Nestlé Maggi soy sauce, peanut butter, hoisin sauce, fish sauce, sesame oil, tomato paste, white vinegar, salt, MSG, chicken essence, chopped coriander, buy these directly

In fact, cooking at home can relax your mind. Even though your cooking skills are average, you are quite happy eating it, haha

I hope you can make dishes that you are satisfied with

(Cooking Also pay attention to hygiene, especially cold dishes)