Hot and sour juice:

Hot and sour sauce is often used to mix vegetables, chicken and some fish cold dishes, such as crisp sauerkraut, hand-torn chicken meat, hot and sour fish fillets and so on. Specific practice: mix white vinegar, salt, monosodium glutamate, a little sugar (rarely used), sesame oil and Chili oil until the seasoning is completely melted and mixed.

Salty juice:

Salty juice is often used for mixing cold dishes such as meat, seafood and vegetables, such as salted chicken fillet, salted shrimp, peanuts and harvest (not spicy). Specific practice: salt, sugar and monosodium glutamate are melted with warm water, and a little sesame oil or spicy oil can be added.

Sweet and sour juice:

Sweet and sour juice is mainly used to match 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.

Ginger juice:

Ginger juice is mostly used to match seafood, cold dishes and poultry ingredients, such as crab sticks with ginger juice and chicken chops with ginger flavor. Specific practice: ginger is broken, ginger juice is squeezed out, and salt, monosodium glutamate and sesame oil are mixed in.

Garlic juice:

Garlic juice is often used to mix vegetables and some meat cold dishes, such as garlic cowpea, garlic paste, white meat and so on. Specific practice: garlic is mashed with garlic masher and mixed with salt, sugar, monosodium glutamate and sesame oil.

Sweet and spicy juice:

Sweet and spicy juice is often mixed with vegetable products, such as sweet and spicy radish. Specific practices: sugar, salt, vinegar (white vinegar, rice vinegar can be) with fire to boil, mix the ingredients and sprinkle with Chili oil.

Seasoning should be used in the cold salad of home cooking.

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. Pickled pickles can also accelerate fermentation.

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

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

Pepper granules: After pickling and mixing, it can give off a unique "hemp" taste and is an essential ingredient to enhance the flavor of dishes.

Wine: Usually rice wine, yellow rice wine and sorghum wine, its main function is to remove fishy smell, accelerate fermentation and kill harmful bacteria produced after fermentation.

White vinegar: it can remove the natural astringency of vegetable roots and accelerate fermentation when pickling pickles.

Cold boiled water: a substance that can dilute the concentration after seasoning and fermentation and is suitable for direct raw food to ensure hygiene.

Attachment: the practice of cold seasoning oil

onion oil

When cooking at home, there are always leftover onion roots, onion skins and onion leaves. These things you threw into the trash can turned out to be the treasures of chefs. Wash it, remember to dry the water, put it in a pot with cooking oil, soak it for a while, then turn on the minimum fire, let them cook slowly, turn off the fire until the oil boils, and take out the onions after cooling, and the rest is delicious onion oil!

Chili oil (red oil)

Chili oil and scallion oil are the same, but if you always paste dried peppers, there is actually a simpler way to teach you-cut dried peppers into pieces (which is more conducive to the leakage of spicy taste) and put them in a small bowl. Heat the oil, immediately pour it into the pepper, and instantly force out the spicy taste. Add some garlic when making Chili oil, and you will get a more layered red oil.

Zanthoxylum oil

There are many ways to make pepper oil. The simplest thing for a family is to put the pepper into the pot after heating, stir-fry the fragrance, then pour in the oil, turn off the fire before the oil surface appears smoke, and continue heating by using the residual temperature of the oil, so that the fried pepper oil is not only fragrant, but also not easy to paste. There are two kinds of peppers, red and green. Red fried peppers taste more fragrant, and green ones will be more numb. Another method is to fry pepper into powder, then add water to boil, and the differentiated pepper oil is very good pepper oil.