Cool and refreshing cold dishes are a favorite on every household’s table during the Chinese New Year. Did you know? In fact, cold salad can have many combinations and flavors, such as hot and sour, sweet and sour, salty, garlic sauce, spicy, etc. Today I recommend five sauces to you, mixed with vegetables, mixed with chicken, mixed with pork, mixed with beef, mixed with noodles, mixed with seafood, there are only things you can’t think of, and there is nothing you can’t mix without them.

As long as these sauces are mixed, the dishes will smell fragrant, and it can also promote saliva secretion and increase appetite. In addition to mixing vegetables, adding a few drops when making soup can make the soup taste several times more delicious in an instant, so adjusting the sauce is the key. The cold dish master teaches you 6 ways to prepare it!

1. Fresh and spicy flavor

Different from the spiciness and spiciness presented by chili oil, the spiciness of fresh and spicy flavor mainly relies on the spiciness of fresh millet. It has less fragrance but is more spicy. Delicious, combined with Maggi Xian and soy sauce, the overall taste is lighter and fresher, very appetizing, and it is a good cold dish sauce. Both vegetarian and meat dishes can be used.

5g spicy millet, 2g sugar, 2g vinegar, 15g Maggi, 15g soy sauce, 10g stock (or cold water), 5g minced garlic, 3g ginger, 1 MSG gram, 1 gram of chicken essence

Mix thoroughly and pour directly on the processed ingredients.

2. Spicy flavor

The spiciness here relies on chili oil (red oil). Dried Chaotian peppers, sauteed until fragrant, mashed, and stirred with hot oil until fragrant. After being sun-dried and drenched in oil, the chili peppers have almost no umami flavor, but the aroma is incomparable to fresh chili peppers.

50g chili oil, 5g salt, 10g soy sauce, 5g sugar, 1g MSG, 5g cooked sesame seeds, 5g sesame oil, 25g stock (or cold water), 1g Sichuan pepper powder , 10 grams of coriander

Both meat and vegetable dishes are acceptable, preferably meat dishes. Just pour it directly on the cooked and cut meat dishes.

3. Garlic flavor

There are many ways to prepare garlic flavor, including adding soy sauce and vinegar, Sichuan-style garlic white meat, and adding a lot of chili oil. I wrote a recipe given by your brother, which uses oil. The prepared one is more fragrant and can kill the strong smell of garlic.

30 grams of minced garlic, 3 grams of salt, 10 grams of sesame oil, 15 grams of scallion oil

It is also very simple to boil scallion oil. Put oil in the pot, add scallions and a few slices of ginger. You can also add some green onions and onions, and then simmer slowly over low heat until the onions become brown. The main thing is not to burn the onions, otherwise the pot will be useless.

It is best to soak it for a while before using it, so that the garlic will become softer and more flavorful. Both meat and vegetables can be used, but cucumber is the best.

4. Ginger flavor

I like this flavor very much. Ginger and vinegar are the protagonists. The vinegar soaked with ginger becomes more unique, pungent, spicy, sour, It is irritating, but the soaked ginger is much more restrained and not so strong. The overall taste is fresh and appetizing, with the spicy aroma of ginger but not spicy.

4 grams of salt, 1 gram of MSG, 10 grams of vinegar, 15 grams of ginger, 15 grams of fresh soup (or cold water), 5 grams of sesame oil

Note that the ginger should be chopped finely , soak for a while before use, otherwise the ginger will not taste. This juice is very good for mixing with cowpeas and other vegetarian dishes. Meat dishes are rarely used.

5. Sweet and sour flavor

The sweet and sour flavor of cold dishes is still not as soft as that of hot dishes, but the combination of sugar and vinegar is too classic. The sugar makes up for the sourness of the vinegar. Vinegar dissolves the sweetness of sugar. When making the sauce, be sure to stir the sugar in thoroughly.

3 grams of salt, 30 grams of sugar, 70 grams of vinegar, 10 grams of sesame oil

After mixing, it looks dark, there is nothing you can do about it, vinegar is the color. Mix it thoroughly and it will look good. It is best used to mix ingredients, or chewy meat dishes such as jellyfish heads and skin jelly.

If you think the above is more complicated and there are more ingredients, I will finally share with you a universal cold dish recipe:

Ingredients: 1 spoon of sesame paste, 1/2 spoon of peanut butter ( You can also directly use 1.5 tablespoons of sesame and peanut mixed sesame paste), 1 tablespoon of light soy sauce, 2 tablespoons of vinegar, 1 tablespoon of honey, 1/2 teaspoon of salt, and 1 to 2 tablespoons of water;

Method: Combine all Mix the ingredients and stir evenly.

It’s simple, easy to remember, and still tastes good!