Can be paired with shallots, lobster sauce, Laoganma, red oil and millet pepper. These cold dishes are simple and delicious. Bean jelly is the most popular food in summer, because it can be used as both a dinner and a staple food, and it doesn't need to be cooked in the kitchen. It can be said that it is quite convenient to eat. However, bean jelly generally contains alkali. If there is no alkaline flavor in the cold sauce, if you want to make the bean jelly delicious and not greasy, and you can cover up the alkaline flavor, you need to work hard on the mixing of ingredients.

Simple and delicious onion mix. This cold mixing method is suitable for friends who don't eat spicy food, and of course it is also suitable for lazy people. It will be done in two minutes. First of all, the ingredients should be prepared with onion, garlic, white vinegar, pepper oil, sesame oil, salt and chicken essence. The order of cold mixing is to put dry ingredients (salt, chicken essence and garlic) first, and then put wet ingredients (white vinegar, sesame oil and pepper oil) and mix well.

Douchi Laoganma's bean jelly is not spicy or greasy. I often do this. I don't need anything except a little salt and a bottle of lobster sauce. Cut the bean jelly into long strips (little finger thickness) and put them on a plate. When it's light, put two spoonfuls of lobster sauce Laoganma on it, and when it's heavy, just add a little salt and minced garlic to lobster sauce. This is very simple.

Slightly complicated The method of mixing red oil and millet pepper with bean jelly is somewhat complicated, but it tastes the best and is suitable for us Sichuanese. Chop garlic and ginger into mud, chop scallion, then put them together in a bowl, add salt, chicken essence, pepper powder, a little sugar, white sesame seeds, pepper noodles and chopped millet pepper in turn, stir well, boil the oil, pour the oil into the seasoning bowl, and then stir quickly to prevent the seasoning from overheating. After stirring, add sesame oil and pepper oil in turn.