What are the secrets of making gazpacho delicious?

The essence of gazpacho is not in the amount of seasoning, but in the proportion of seasoning with.

1, sesame sauce. Sesame sauce will be thinned with sesame oil, add salt, monosodium glutamate, sesame oil, and garlic puree and mix well. This sauce can be mixed with meat and vegetarian ingredients. Common are: hemp sauce cowpeas, hemp juice cucumber.

2, savory juice. Take a bowl, add 1 spoon soy sauce, 1 spoon sesame oil, 1 spoon pepper oil, then add 1 spoon sugar, 2 spoons of salt, 2 spoons of vinegar and mix. This sauce is mostly used for cold vegetables.

3, hot and sour sauce. 1 tablespoon of salt, 1 tablespoon of sesame oil, 1 tablespoon of pepper oil, 2 tablespoons of chili oil, 3 tablespoons of sugar, 3 tablespoons of white vinegar. Note: Sour and spicy sauce white sugar must be put more.

4, green onion sauce. Take a bowl and add chopped green onions and salt mix, pour hot oil on top of the green onions, and then add star anise, grass nuts, cumin, green onions, monosodium glutamate, sesame oil can be. Suitable for mixing vegetables and meat, such as: chicken with scallion oil, lettuce with scallion oil.

5, spicy sauce. 1 spoon salt, half a spoon sugar, 2 spoons of vinegar, 2 spoons of chili oil, 2 spoons of soy sauce, 1 spoon sesame oil, 1 spoon pepper oil. General production of cold meat dishes with spicy sauce.

6, sweet and sour sauce. Put a little ginger and pepper into the water and boil for a few moments, then put the sugar and cook until dissolved out of the pot, let it cool and then add vinegar and a little salt, sesame oil and mix well. Sweet and sour sauce is usually used to mix vegetables, such as sweet and sour lotus root slices, sweet and sour radish and so on.

Don't season fresh vegetables too early for coleslaw. Because adding the sauce in advance will cause the vegetables to change color, which will affect the appearance. It's usually best to season them before guests arrive and serve. You can blanch the vegetables, after the cool drained, and then adjust the sauce ready, on the table before pouring to the inside on the good, so that the gazpacho both type and not soup, but also better to maintain the color of the vegetables themselves, the loss of nutrients is also the least.