simple
1. cold cucumber, cold vermicelli, etc. These dishes are sour and spicy. Please pay attention to the old vinegar, red oil (with Chili powder), garlic paste and other seasonings.
2. Pig ears with red oil, which is red oil flavor. Needless to say, the main seasoning is red oil.
3. Husband and wife lung slices, delicious, although a little complicated, can be made at home. The main ingredients are beef tendon meat, beef tripe, beef heart and beef tongue (tendon meat is enough at home). Add ginger, onion and star anise to the pot, cook and let it cool and slice (don't cut it too thin without chewing). The seasonings used are sugar, chili powder with red oil (it is best to use freshly refined chili powder for red oil), sesame oil, sesame paste, ginger paste, garlic paste, chopped peanuts, white sesame seeds (optional), soy sauce, aged vinegar (little or no), pepper powder (green pepper powder is more fragrant) and chopped coriander (if you don't like it). This dish has a little seasoning, but it is a comparative example.
4. Another kind, such as salted peanuts, spicy hairtail (small fish such as loach and crucian carp can be used) and Dengying beef, is basically seasoned on the stove, which is very simple.
As for the complicated dishes, such as saliva chicken, spicy chicken feet and white meat with garlic paste, they are all very classic dishes. If you are interested, you can learn by yourself, but it is very troublesome to treat and season raw materials, so it is better to go to a restaurant to eat.
This is a common seasoning for Sichuan-style cold dishes (you don't need so much at home):
Ginger paste, garlic paste: raw ginger (garlic) mixed with cooking oil is beaten into paste with a blender (pay attention to the astringency of putting too much in the dish). Use Jiang Mo and minced garlic.
Onion oil: refined with chives, scallions, ginger, onions and edible oil.
Chili powder: there are two kinds of thickness.
Pepper powder: divided into green pepper powder and red pepper powder (these two tastes are different)
Pepper oil: also divided into green pepper oil and red pepper oil.
Red oil: there are two kinds: filtered and with Chili powder (coarse). Pay attention to the fact that the bought red oil has no fragrance, and the newly refined red oil will fade in a few days. There are generally two ways to practice red oil: wet refining and dry refining, and dry refining for cold dishes.
Fermented sweet wine (mash): It is smashed with a blender to reduce dryness (this meaning is not clear) and harmonize the taste.
White sugar powder: white sugar that is ground into fine powder can be replaced by soft sugar (it dissolves more slowly than the former).
Special soy sauce: use soy sauce, various spices and rock sugar until it is a little thick, and use it on the dish of garlic and white meat.
Salt-fried (or crispy) peanuts: Generally, salt-fried peanuts (easy to shell) are shelled and smashed.
Paste spicy granules: cut the dried peppers, add garlic slices, put them in a container and pour them with hot oil. (Put this on the spicy chicken feet.)
Sesame paste: generally, it's not sold in the supermarket. It tastes bad.
Chives: Cut into sections or chopped green onions.
Vinegar: Baoning vinegar is used in Sichuan, and Shanxi vinegar or Zhenjiang vinegar can also be used (there are differences, but not much).
Chicken essence water: mixed with boiled water or soup.
Others: Laoganma sauce, white sesame seeds, soy sauce, Nestle delicious soy sauce, peanut butter, seafood sauce, fish sauce, sesame oil, tomato sauce, white vinegar, salt, monosodium glutamate, chicken essence, and chopped parsley. Buy these directly.
In fact, cooking at home is very relaxing, obviously the level is very average, and eating is quite happy, hehe.
I hope you can make your own satisfactory dishes.
Pay attention to hygiene when cooking, especially cold dishes.