5 pieces of bay leaves, 2 pieces of licorice, small pieces of tangerine peel, 50 grams of ginger, and 50 grams of green onions. Soak in hot water for half an hour, then rinse and set aside. Pour the pickled millet pepper, ginger, and garlic into the fried bean paste, add light soy sauce, and chicken essence, stir evenly, and set aside. Stir balsamic vinegar, refined salt, a little sugar, and sesame oil evenly. You can cool shredded tofu, shredded potatoes, mung bean sprouts and other sesame oil before putting the raw materials into the pot and soaking them. It will be ocher-colored, salty and sweet. It is used to make sauces for both meat and vegetable dishes, such as eggplant in sauce, meat in sauce, etc.

Green and red millet chili, minced ginger, minced garlic, minced coriander, rice vinegar, spicy fresh dew, steamed fish soy sauce, sesame oil, sesame oil, red oil, white sesame seeds. Pour a little hot oil again and add light soy sauce. , balsamic vinegar, sesame oil, stir evenly, then sprinkle with balsamic vinegar and stir again. If you like it spicy, you can add millet pepper or chili oil. If you don't like it spicy, you can leave out the chili. The all-purpose sauce is ready.

250g white sugar, 150g red Zhejiang vinegar, 8g refined salt, 20g minced garlic, 10g minced ginger, 10g soy sauce, 50g salad oil, 50g sesame oil. Add a little salt and sugar, then add seafood soy sauce and vinegar in a ratio of 2:1.5. After mixing, add chopped green onion, and the all-purpose sauce is complete. One spoon of seafood soy sauce, one spoon of oil, a little salt, chicken essence, chili oil, Dilute balsamic vinegar with three tablespoons of sesame oil and cold boiled water and mix well. So we will simply follow the common cold dishes or salad dressings. You can adjust it to your own taste.

Well, Xiao Fangzi will share with you a cold vegetable red oil, which can basically be used for cold dishes. Let’s call it universal cold vegetable chili oil. Ingredients: 400 grams each of oyster sauce and steamed fish soy sauce, 250 grams each of light soy sauce and Zhenjiang balsamic vinegar, and 1,250 grams of white sugar. Soak peanuts for 4 to 5 hours. Just boil the pot for two or three minutes. Then add coriander, chives, and bay leaves. Remove the coriander as soon as it wilts and let cool before use. Add salt and sugar to the bowl to taste (add according to personal taste). All purpose oil and you're done. In short, cold dishes are delicious as long as they are sour and spicy.