Although cold dishes are simple and easy to make, many people always fail to make them. The taste is far less delicious than those in restaurants outside. In fact, the key to whether the cold dishes are delicious or not lies in the sauce. The quality of the sauce determines The taste of this dish is shared with 3 kinds of all-purpose cold sauces. It is delicious and easy to learn. It can be used as cold dishes, meat dishes or noodles. It can be prepared in three to five minutes. It is safe and hygienic to learn to make it at home, and children and the elderly can eat more confidently. Spicy All-Purpose Cold Sauce

Ingredients required: a small piece of ginger, 5 cloves of garlic, 5 spicy millet, a small handful of Sichuan peppercorns, and 2 green onions.

Seasoning required: 2 spoons of chili powder, 2 spoons of white sesame seeds, 1 spoon of sugar, 1 spoon of balsamic vinegar, 1 spoon of oil, half a spoon of salt, 1 spoon of chicken essence, and half a spoon of five-spice powder.

Step one: Peel and mince garlic and ginger, cut chili millet and green onion into small rings and set aside. Pour minced garlic, minced ginger, and spicy millet into a bowl, then add 2 tablespoons of chili powder and 2 tablespoons of white sesame seeds.

Step 2: Add an appropriate amount of oil to the pot, pour the pepper into the cold oil, and heat the oil until it emits green smoke. When you smell the aroma of the pepper, turn off the heat, take out the pepper and leave only Sichuan pepper oil is reserved.

Step 3: Pour the fried peppercorn oil into the cold sauce you just prepared, and stir quickly to combine.

Step 4: After stirring well, add 1 spoon of sugar, 1 spoon of balsamic vinegar, 1 spoon of oyster sauce, half a spoon of salt, 1 spoon of chicken essence, and half a spoon of allspice to the bowl, and stir until the seasonings are fully combined. Together, sprinkle with chopped green onion at the end, and the all-purpose cold sauce is ready, delicious with anything. All-Purpose Cold Sauce Non-Spicy Version

In a bowl, add 3 spoons of balsamic vinegar, 1 spoon of soy sauce, 2 spoons of light soy sauce, 1 spoon of sesame oil, half a spoon of sugar, 1 spoon of salt, half a spoon of sesame oil, and 1 white sesame seed. Spoon, pour 60% hot oil, and finally sprinkle with chopped green onion. Traditional Sanhe oil

Sanhe oil is a condiment that combines soy sauce, vinegar and sesame oil. Cold dishes prepared with Sanhe oil taste salty, fragrant, sour and fresh, and Sanhe oil is good The key to whether it tastes good or not is the ratio of vinegar to soy sauce.

Some people like it to be more sour, 2:1. If they like less sour, it is 3:1. The last amount of sesame oil added should not be too much. The ratio of 0.5 is most suitable. Sanhe oil is suitable for most people. If we mix it with preserved eggs, we can add some ginger juice, and if we mix it with white meat, we can also add some minced garlic. Sanhe oil is the simplest and traditional sauce among all-purpose cold sauces.

1. When making the cold sauce, chop the required ingredients into small pieces, so that the cold sauce will be more flavorful.

2. When frying pepper oil, the oil temperature should not be too hot to avoid frying the chili powder and other ingredients, which will affect the taste.