1, garlic water. Garlic has a strong garlic flavor, which can also increase the taste. Many people like to put minced garlic when making cold dishes. However, the taste of minced garlic is spicy, and the smell of garlic can't be completely stimulated, so it's best not to add minced garlic directly, but to make garlic water. Soaking garlic in water can not only reduce the spicy taste, but also stimulate the fragrance of garlic, which is the best solution. Peel garlic cloves, put them in Chu Jiu, add a spoonful of salt, mash garlic, add a proper amount of cold boiled water and stir well to make garlic water. Garlic water goes bad easily, so don't cook too much at a time, just use it up in one day.

2, perfume oil. Spice oil and sesame oil are different. Sesame oil is sesame oil, which is really fragrant, but it is not fragrant enough. It is used to adjust the taste of cold salad. Cold salad stalls generally use spice oil, which is a compound sesame oil fried with various spices. Generally, rapeseed oil is used, which has a strong flavor. The method is very simple. Prepare some spices, such as pepper, star anise, cinnamon, fragrant leaves, green onions, ginger, coriander, onion, etc. Soak the spices in white wine first to remove the bitter taste. Wash the onion, ginger and garlic and cut them into sections. The onion and coriander are also cut. Pour a proper amount of rapeseed oil into the pot, put these ingredients into the pot with cold oil, slowly fry them on low heat, and remove the seasoning after frying until the color is golden, and serve with spice oil.

3. Chili oil. For people who love spicy food, a spoonful of Chili oil is indispensable for cold dishes, and the Chili oil in cold dish stalls is not as simple as hot oil directly splashing Chili noodles. The secret recipe of chili oil requires a lot of ingredients, including two kinds of chili noodles, white sesame seeds and peanuts. Mix them together, and pour the fried spice oil on the chili noodles several times, stirring evenly every time to ensure that the ingredients are cooked. Generally, it is enough to pour the oil three times. The prepared Chili oil is red and bright, fragrant and spicy, and everything tastes good when mixed.

4. Sauce. Sauce is not just a mixture of salt, soy sauce and vinegar. This seasoning method has a disadvantage, that is, the taste is uneven. In some places, the salt doesn't melt, and it tastes especially salty, and in some places it doesn't taste. However, using seasoning juice solves the problem well. First, boil a pot of boiling water, add onion, ginger slices, dried mushrooms and simmer for 30 minutes, so that the fragrance of the ingredients is dissolved in the water, then add a proper amount of salt, soy sauce, sugar and chicken essence, continue to cook for a while, and turn off the heat after the sauce thickens. Add a spoonful of cold dishes and a proper amount of balsamic vinegar. Vinegar can't be cooked with other seasonings, otherwise the sour flavor will be boiled away.