1 Hot and sour juice: Hot and sour juice is often used in the mixing of cold dishes of vegetables, chicken and some fish, such as crisp pickled cabbage, hand-torn chicken and hot and sour fish fillets. Specific practice: white vinegar, salt, monosodium glutamate, a little sugar (for fresh use), sesame oil and Chili oil are mixed until the seasoning is completely melted and mixed.

2 Salty fresh juice: Salty fresh juice is often used in the mixing of cold dishes such as meat, seafood and vegetables, such as salted chicken fillet, salted shrimp, peanuts and bumper harvest (no spicy). Specific practice: salt, sugar and monosodium glutamate are melted with warm water, and a little sesame oil or spicy oil can be added.

3 Sweet and sour juice: Sweet and sour juice is mainly used in the mixing of cold dishes with vegetable ingredients, such as sweet and sour melon strips. Specific practice: salt and sugar are directly melted with white vinegar or rice vinegar and then stirred with ingredients.

4 Garlic-flavored juice: Garlic-flavored juice is often used in the mixing of vegetables and some cold dishes of meat, such as garlic-flavored cowpea, garlic paste and white meat. Specific practice: garlic is mashed with a garlic masher and mixed with salt, sugar, monosodium glutamate and sesame oil.

5 Ginger Juice: Ginger Juice is mostly used in the mixing of cold dishes with seafood and poultry ingredients, such as ginger crab sticks and ginger chicken chops. Specific practice: ginger is broken, and the ginger juice is squeezed out and mixed with salt, monosodium glutamate and sesame oil.

6 Sweet and spicy juice: Sweet and spicy juice is often mixed with vegetable products, such as sweet and spicy radish. Specific practice: sugar, salt and vinegar (white vinegar and rice vinegar can be used) are boiled with fire, mixed with ingredients and then sprinkled with Chili oil.

7 What seasonings should be used for home-cooked cold salad?

Salt: It can provide dishes with proper salinity, increase flavor, dehydrate vegetables and play an appropriate role in preservation.

Sugar: It can bring out the natural sweetness in vegetables and make dishes more delicious. Pickling pickles can also accelerate fermentation.

Onion, ginger, garlic: The taste is spicy, which can remove the raw or fishy taste of the materials and reduce the special sour taste of kimchi after fermentation.

Pepper: It has the same function as onion, ginger and garlic, but its more exciting and unique spicy taste is a major contributor to making many cold dishes appetizing.