Ordinary version

All-purpose mixed vegetable juice for cold salad, just follow this tune ~

Put oil in a small fire, add onion and pepper until the onion turns golden, take out the onion and pepper, and pour the oil into a small bowl;

add a spoonful of chicken essence, a few drops of fresh soy sauce, 2 spoons of white sugar, 2 spoons of white vinegar, 1 teaspoon of salt and a few drops of sesame oil to the oil;

keep stirring the sauce until the seasonings such as sugar and salt are fully dissolved.

Homemade version

Want more flavors and tricks? Try the home-cooked version of the mixed vegetable juice ~

minced garlic, crushed dried red pepper and mixed with minced garlic;

put oil in the pan, add pepper and fry until fragrant;

after frying, pour the oil on the minced garlic and chili pepper while it is hot;

add salt, chicken essence, vinegar, soy sauce and a little white sugar to taste.

the restaurant version

always thinks the cold dishes in restaurants are delicious? Then learn how to mix the juice ~

Pour 1/3 of the Chili powder into the bowl;

Heat the oil, onion, ginger, pepper, star anise, clove and sesame in a pot over medium heat until the onion turns brown, and pour 1/3 of the hot oil into a pepper bowl and mix well;

Use a sieve to separate the spices, only use hot oil, pour the spices into the pot and boil for 1-2 minutes, then add the second portion of Chili powder into the bowl, and then pour 1/3 of the hot oil and stir;

the remaining oil and spices are heated continuously, and the steps are repeated;

heating for the last time and adding sesame seeds into the bowl;

Add some seasonings such as soy sauce, balsamic vinegar, salt, monosodium glutamate, sugar, etc.

Simple version

If it's too much trouble, it's better to have something simple ~

Prepare white vinegar, salt, monosodium glutamate, a little sugar (for fresh use), sesame oil and Chili oil, and put them in a bowl and mix well until the seasoning is completely melted and mixed.

light version

how can a cold salad not be light and refreshing?

white sugar, light soy sauce, apple vinegar and water are mixed evenly;

add shallots, coriander, fragrant leaves and fruit vinegar juice into the pot and cook for 3 minutes;

Turn off the fire, pick out shallots, coriander and fragrant leaves, and set aside the cold vegetable juice to cool.

Spicy version

I just love spicy food ~

Heat half a bowl of oil in an oil pan, add chopped dried peppers and prickly ash;

add two slices of ginger and a proper amount of chopped green onion, and keep the fire low to avoid frying the materials;

take out the onion, ginger and pepper;

put two spoonfuls of Chili powder, one spoonful of pepper powder, a proper amount of cooked sesame seeds, an star anise and a small amount of salt in a bowl, and pour in the freshly boiled hot oil. At this moment, the fragrance of a spicy oil disappears instantly.

Sesame sauce version

No matter what you eat, sesame sauce will always be delicious ~~

Wash and dry dried peppers, cut them into small rings with scissors, put them in a bowl, and then pour a spoon into cooking oil and heat them on the fire. When the oil is warm, add pepper, fry until it is hot, and then pour hot oil into the bowl with Chili rings to make spicy oil.

Take sesame paste, add a proper amount of salt, add about the same amount of purified water, stir with a spoon in one direction while adding water, then add sesame oil, slowly simmer the sesame paste, and mix to make a slurry;

after that, add a proper amount of spicy oil according to your own taste, and finally drop a few drops of mustard oil, stir evenly in one direction and rest for a while. (it tastes better with mustard powder ~)

high-end version

ooh! Chinese medicinal liquor. Ever heard of it? Good nourishing effect ~

Add clear red wine and rice wine to the soup pot;

Rinse Angelica sinensis, Fructus Jujubae and Fructus Lycii and add them together;

Bring it to a boil with high fire, then simmer for 2 minutes with low fire, and let it cool and refrigerate for later use.