Hello, everyone. I'm A Fei, and the Spring Festival is coming soon. On the dinner table, there should not only be big fish and meat to satisfy the craving, but also several appetizing cold dishes.

In the past two days, friends have often confided in me: A Fei, how do you mix your all-purpose cold salad juice? If you want to mix a cold salad at home to relieve boredom and stimulate your appetite, it always feels a little bland.

today, let's talk about how to mix this universal cold sauce. As long as this juice is mixed, let alone mixed cold dishes, it is delicious to take a steamed bun with juice.

1. To make cold sauce, our appetizing garlic is indispensable. Peel more garlic and chop it into minced garlic.

cut a few pieces of millet pepper, which is easy to taste. If you like spicy food, you can cut more. Cut two shallots and some fresh parsley.

2. Let's prepare a small pot, put 4 tablespoons of Chili noodles, 2 tablespoons of white sesame seeds and 1 tablespoon of pepper into the chopped garlic, stir it with a spoon and stir it evenly.

this little spoon of mine is for ordinary household use, and it's not big.

3. Stir the oil

Burn the oil in the pot until it is 7% hot. When you see the oil emitting smoke, turn off the fire and start the pot. Pour the hot oil into the basin, and the smell goes straight to your forehead. It's so fragrant.

as seasoning: add 5g of salt, 2g of soy sauce and 1g of aged vinegar, stir well, melt the salt, then pour the millet, chopped green onion and coriander into the dish and stir, and this spicy and appetizing cold salad juice will be served.

this is a common practice, and it can be used for home-cooked cold salad dishes.

Let's share some delicious cold dishes, which can be served with wine or meal. It's too simple to cook one dish in 2 minutes.

1. The bean curd skin is just bought from the supermarket. Cut the bean curd skin, roll it in a piece of shredded bean curd, and mix it out to taste.

Nowadays, people look at their mobile phones every day, and their eyes are generally dry. Let's cut some carrots and eat more carrots to improve eyesight and nourish the liver.

cut carrots into filaments. carrots can match colors and are rich in nutrition.

2. Then wash and blanch the cut bean curd skin and shredded carrot with clear water.

Add a little alkaline noodles when boiling water, and the bean curd skin boiled with light alkaline water will be softer, smoother and more tender.

after boiling, pour in the bean curd skin, blanch it quickly to remove the beany smell, take it out quickly after boiling it, and let it cool quickly.

the tofu skin is sticky, and it tastes soft with tendons.

Continue to boil the water in the pot, pour the shredded carrot into it and scald it, until the shredded carrot is broken and slightly tender, then take it out, and let it taste crisp after cold water.

put the blanched carrots and shredded tofu in a pot, pour in the mixed cold sauce and mix it with chopsticks. After mixing, you can sprinkle some more parsley when you have it.

as soon as all this is scalded and mixed, a plate of appetizing cold salad can be served, which is an economical and affordable appetizer.

We use several kinds of ingredients in this dish, and try to make it serve to impress our family and friends. We just want to try some chopsticks when we look at it.

1. First, take two small pots and soak dried yuba and dried auricularia respectively. Whether soaking yuba or auricularia, it is best to use cold water. Remember not to soak it in hot water, and don't cook it in the pot because you are in a hurry.

when soaked or boiled in hot water, it is easy to see that the outer skin has been soaked and the inner core is still hard. You can soak it in advance when you eat.

it will be ready in about an hour.

2. Cut some shredded carrots. Many cold salads take advantage of shredded carrots, which are delicious, nutritious and can be matched with colors.

cut half a shred of green pepper, cut the soaked yuba into sections, remove the roots with fungus, clean them, and cut the larger ones.

3. Stir-fry a handful of peanuts

Put peanuts in a cool pot with cold oil. Stir-fry peanuts with low heat, put some oil in the pot, stir-fry slowly with low heat, and stir-fry peanuts constantly. When the peanut skin wants to burst, turn off the fire. You can't fry peanuts until they are ten-ripe, fry them in a pot, and they will get old as soon as they are poured out.

4. blanching

when boiling water in the pot, you should put yuba into the warm water, and you can pour some cooking wine into the pot to reduce the beany smell of yuba. When the water is close to boiling, add carrots and fungus, and finally add shredded green pepper.

shredded green peppers are very ripe, so you can take them out after boiling water for water control. It's cold now, so it's best to rinse it with warm water to avoid softening.

pour the dried yuba and other ingredients into the basin, mix them with our universal cold sauce, mix them well, and then pour in the fried peanuts. This big plate is crispy and appetizing.

1. The bought incense is dry-cleaned and cut into thin strips. If it is too thick, it is not easy to taste.

Wash a handful of coriander and cut it a few times at will. Coriander adds color and flavor, mainly because there are too many kinds of coriander at home to eat.

cut a little red pepper to match the color.

2. Boil some water in the pot. After the water boils, blanch the dried fragrant strips, take them out and rinse them with cold water.

Actually, this dried bean curd can be eaten without blanching. It was bought outside, so it is more reassuring to blanch it.

put dried citron and coriander in a basin, pour our universal cold sauce into it, and mix it. It tastes delicious.

Universal cold sauce: Add 4 tablespoons of Chili noodles, 2 tablespoons of white sesame seeds and 1 tablespoon of pepper into chopped garlic, heat the oil in the pan until it is 7% hot, and pour the hot oil into the basin.

as seasoning: add 5g of salt, 2g of soy sauce and 1g of aged vinegar, stir well, melt the salt, then pour the millet, chopped green onion and coriander into the dish and stir, and this spicy and appetizing cold salad juice will be served.

not only can these dishes be cold-mixed, but also a chrysanthemum, a shepherd's purse, beef, a pig's ear, a shredded lettuce, a bean sprout and a parsley. Everything is delicious.

On holidays, entertain a friend, drink a little wine, make an appetizer before dinner, and serve it on the table to ensure that it is more popular than big fish and big meat.

As long as you learn the method of universal cold sauce, you can mix whatever you want. It is more delicious and affordable for us to eat at home than in restaurants.