Eating cold salad in summer requires a multifunctional sauce. Share a versatile sauce for cold salad. Whether you go with vegetables, noodles or meat, it's delicious! All seasonings are used at home, and the method is simple. As long as you master three key points, you can learn to shine in front of friends and family.
Essential: 75 grams of dried pepper.
Oil: half onion, half onion, half ginger, and appropriate amount of coriander.
Spices: 2 pieces of star anise, 4 pieces of cinnamon 1 piece, fragrant leaves, tsaoko 1 piece, fennel, pepper and cardamom.
Ingredients:15g soy sauce, 40g balsamic vinegar,15g chicken juice, 30g pepper oil,10g salt, 6g sugar and 2g monosodium glutamate.
First, make oil with secret oil, wash off the spices with clear water in advance, and then soak them in clear water for 2-5 minutes.
Pour the oil into the pot, and the oil temperature will be 70% to 80% (about 260 degrees). Turn off the heat, add the onion, onion, ginger slices and coriander, fry the onion with the remaining heat, and then add the washed spices.
Happy tip 1: Spices must be soaked in water in advance. If they are not soaked in clear water, the spices will be fried instantly when they are put into the oil pan!
Fry on low heat until the onion and ginger are slightly yellow, and the spices give off a fragrance. Turn off the fire. Get rid of all the dregs and prepare to make red oil.
The production of red oil "If you want to drink juice, red oil is indispensable".
To make red oil, dry pepper, black pepper and millet pepper should be selected and put in a cooking machine to make fine powder.
Turn off the fire when the oil temperature reaches 60% to 70%. Sprinkle a handful of white sesame seeds first, then add Chili powder after the sesame seeds float. At this time, the oil temperature is relatively high, and the smell of pepper can be fried. Before taking out the pot, pour a little balsamic vinegar along the edge of the pot, and then drop 1 teaspoon of white wine.
Happy secret 2:
1, add vinegar to make the color of Chili oil redder and brighter;
2. Liquor is added to stimulate the fragrance of pepper.
Put the prepared Chili oil into a bowl, cover the bowl with a plate or plastic wrap, and stew until the Chili oil cools, so that the pepper has a stronger aroma and less volatility.
Happy Tip 3: Freshly-made Chili oil loses its fragrance when exposed to the air directly, so it should be sealed and cooled.
Sauce
Next, we mix a sauce with 15g soy sauce, 40g balsamic vinegar, 15g chicken juice, 30g pepper oil, 10g salt, 6g sugar and 2g monosodium glutamate, and mix well.
Add the freshly cooked red oil, add the chopped onion, ginger, garlic, millet pepper and coriander, and stir them all evenly, so that our all-purpose cold dish seasoning juice is finished.
This all-purpose cold sauce is delicious whether it is dipped or eaten upside down, and it tastes delicious with the soles! Try it if you like.
Usually you can do more when you have time. It can be kept in the refrigerator for about 1 week. It is very convenient to take it out and mix it when you want to eat it.
Recommended quality recipes in the past:
Use leftover rice to make spicy strips, add "0", which is non-fried, spicy and salty, and make children feel more at ease.
Plagiarism, embezzlement and handling will be investigated for legal responsibility.