Commonly used special seasoning recipe for Sichuan cold dishes: Preparation of knife-edge sea pepper: Heat 100 grams of salad oil over low heat, heat to 50% heat, add 500 grams of dried chili peppers, stir-fry 20 grams of Sichuan peppercorns for 15 minutes, remove from the pan, and add the oil Chop the dried chili peppers and Sichuan peppercorns into sliced ??sea peppers.

Preparation of spicy oil: blanch 500 grams of dried chili peppers and 50 grams of Sichuan peppercorns. Heat 2.5 kilograms of salad oil in a pot over low heat until it is 50% hot, then add the blanched dried chili peppers and Sichuan peppercorns and simmer for 15 seconds. Minutes, the oil produced is spicy oil.

Make 50 kilograms of rapeseed oil from red oil. Bring to boil and then cool to 50% heat. Add 500 grams of ginger and 500 grams of green onions over medium heat. Saute until fragrant. Add 150 grams of star anise. 150g cinnamon, 50g fennel, 50g white cardamom, 40g bay leaves, 50g ginger slices, 40g comfrey, 30g cloves, 150g grass fruit, 70g vanilla, 12.5kg chili powder, stir-fry 90 Minutes, then add 500 grams of cooked sesame seeds, stir-fry until the sesame seeds have a crisp sound and cool down. Leave it for 24 hours to beat the oil and make red oil.

Copy soy sauce: add 5 kilograms of light soy sauce, 500 grams of dark soy sauce, 30 grams of green onions, 30 grams of ginger slices, 500 grams of rock sugar, 500 grams of brown sugar, spice bag (contains fennel) in a pot over low heat 30g, 30g star anise, 30g cinnamon, 50g bay leaves, 20g white cardamom, 20g vanilla, 30g ginger slices, 20g cloves), simmer for 60 minutes, until the soup thickens. Copy the sauce.

There are several ways to make the main sauces of cold dishes: 1. Fresh spicy sauce: the ingredients are sugar, vinegar, pepper, ginger, green onion, salt, monosodium glutamate, and sesame oil.

Chop the peppers, ginger and green onions into shreds and stir-fry them thoroughly, add seasonings and fresh soup to make the juice, which will be brown and hot and sour.

Mostly used for pickling vegetables, such as: spicy and sour cabbage, spicy and sour cucumbers.

2: Spicy juice: The ingredients for spicy sauce are soy sauce, vinegar, sugar, salt, monosodium glutamate, chili oil, sesame oil, pepper noodles, sesame powder, onions, garlic, and ginger. Just blend the above ingredients. .

Used to mix with main ingredients, suitable for both meat and vegetables, such as: spicy chicken strips, spicy cucumber, spicy tripe, spicy waist slices, etc.

Three: Oyster sauce: Shrimp sauce: Ingredients include shrimp roe, salt, monosodium glutamate, sesame oil, Shaoxing wine, and fresh soup.

The method is to fry the shrimp seeds in sesame oil first, then add seasonings and bring to a boil, giving it a white, salty and umami flavor.

It can be used to mix with meat and vegetable dishes, such as: shrimp oil winter bamboo shoots, shrimp oil chicken slices.

Four: Leek flavor sauce: The ingredients are pickled chive flowers, monosodium glutamate, sesame oil, refined salt, fresh soup, and the pickled chive flowers are minced with a knife, and then mixed with seasoning and fresh soup to make it green and salty. .

Suitable for mixing with both meat and vegetable dishes, such as: chive-flavored tenderloin, chive-flavored shredded chicken, chive strips, etc.

Five: Sauce: The ingredients are pasta sauce, refined salt, white sugar, and sesame oil.

First stir-fry the noodle sauce until fragrant, add sugar, salt, clear soup and sesame oil, then put the raw materials into the pot until it is cooked through. It will be ocher-colored, salty and sweet.

Used to make sauces for both meat and vegetable dishes, such as eggplant in sauce, meat in sauce, etc.

Six: Sweet and sour juice: Use sugar and vinegar as raw materials, mix them into juice, and mix them into the main ingredients to mix vegetables, such as sweet and sour radish, sweet and sour tomatoes, etc.

You can also fry or cook the main ingredients first, then add the sweet and sour sauce and fry thoroughly to form a boiling sweet and sour sauce.

Mostly used for meat dishes, such as sweet and sour pork ribs, sweet and sour fish fillets.

You can also mix sugar and vinegar into a pot, add water and bring to a boil. After cooling, add the main ingredients and soak for a few hours before eating. It is mostly used to brew vegetable leaves, roots, stems and fruits, such as; Green peppers, pickled cucumbers, pickled radish, pickled ginger sprouts, etc.