How to adjust the hot pot oil dish? In Sichuan and Chongqing, oil dishes are usually made of half a bowl of sesame oil and garlic paste. You can also add oyster sauce and coriander. If you think the taste is not enough, you can add some salt and monosodium glutamate. There is a kind of dry rape with heavy taste, which is a combination of dried Chili powder and pepper powder.
Of course, some people are more interested in this original soup than sesame oil dishes. Pickled mustard tuber+millet spicy+peanuts are very fragrant. When boiling, pour two pieces of original soup directly, which can keep the delicious taste of the food itself.
In addition, it should be noted that the oil dish should not be too fancy. For a long time, many people may have misunderstood the oil dish. For example, when cooking rape, they put a variety of ingredients together, thinking that they can eat a variety of flavors. Actually, it is not. After such collocation, the characteristics of each ingredient will be eliminated, resulting in miscellaneous but not refined.
Don't be too flashy in the oil dish, such as the classic collocation of red soup hot pot: sesame oil+garlic+seasoning salt+chopped green onion. Only in this way can we taste the hot pot itself. If the collocation is too fancy, it will greatly weaken the original flavor of hot pot, and it is not conducive to cooling down and spicy.
Of course, carrots and vegetables have their own tastes. What you like is the best. You can also try according to what I said above.
I'm Shen Xiaoyi, a post-80s chef and a gourmet from the media. If you also like cooking food and exploring shops, please pay attention to Shen Xiaoyi, the official account of WeChat, and discover and make more food together!