Only after understanding can we formulate our own characteristics and what seasonings to use.
There are four categories and tastes:
The first is meat, sauce, five flavors and incense.
Second, bean products, dried tofu, shredded beans, yuba and bean skin.
The third category of finished products includes ham and spicy peanuts.
Fourth, vegetables: that is, the guests are mixing now. If you cook in advance, the salt in the dish will kill the water in the dish, and the dish will not sell and taste bad. The taste can be homely and spicy, as long as it meets the public's taste. If the taste is too strange or unique, it is not easy for ordinary people to accept it.
1. First of all, the seasonings needed for home-cooked cold dishes or bean products are homemade spice oil, balsamic vinegar, salt, monosodium glutamate, soy sauce and garlic water.
2 spicy, homemade spicy oil, vinegar, soy sauce, salt and sugar.
The main cold taste is on the oil. As mentioned above, they are all homemade, and different secret recipes have different tastes. I will share my practice with the topic owner, hoping that the topic owner will win the flag and have a prosperous business.
Cold oil
Seasoning: 5 kg of salad oil, 30g of pepper, 80g of star anise, 5 slices of fragrant leaves, 30g of fennel, and onion ginger 100g (all sliced).
Practice: put salad oil in the pot, heat it to 50% with high fire, add onion and ginger slices, fry them on low fire until fragrant, then add all the dry seasonings and fry them on low fire until they change color. Leave the pot away from the fire, and let the seasoning residue soak in the oil for one night, and the fragrance of the oil will be better and stronger. (hint must be a small fire)
Make Chili oil at home.
Ingredients: 5 kg of rapeseed oil, 80 g of star anise, 2 tsaoko, cinnamon 10 g, fennel 10 g, 200 g of pepper, pepper noodles 150 g, onion ginger 100 g.
Practice: pour rapeseed oil into the pot and fire. The oil temperature rose to 80% heat. When the temperature is reduced to 50% heat, add onion and ginger, fry and take out. Then add dry seasoning and fry until it changes color. Take them out of the pot. Add Chili noodles at 30% hot oil temperature and stir with a spoon until all Chili noodles float. Soak Chili noodles in oil for one night, and the Chili oil will be brighter.