No matter what season it is, when we eat Chinese food, I believe a table of dishes can always find a few cold dishes. Especially in summer, gazpacho can be said to be appetizing and refreshing. In fact, most of the gazpacho is the vegetables themselves cleaned and then sliced or shredded, the rest of the process just need to add a good mix of gazpacho juice poured, gazpacho can be flavored, so the gazpacho juice is also the key to making gazpacho. So, what is the practice of gazpacho juice ingredients?

Spicy flavor juice

Materials: 100g of red oil, pepper 20g, red soy sauce 30g, 750g of boiling water or fresh soup, 30g of refined salt, 20g of monosodium glutamate (milled powder), 30g of sugar, 50g of cooking wine, 20g of ginger, small sesame oil

Practice: the flavor of the material added to the boiled water or fresh broth, modulation and become. (The above amount of ingredients can be prepared 20 dishes)

Application: This recipe is heavy, spicy, salty and fresh taste, slightly sweet, is the Sichuan flavor. Can be directly poured over the cold dishes, can also be directly mixed with shredded tripe, marinated beef and so on. When adjusting the pepper powder, red oil can be put more.

Red oil flavor sauce

Materials: 100g of red oil, soy sauce 50g, monosodium glutamate (MSG) 20g, 30g of sugar, 75g of cooking wine, 50g of garlic, about 20g of salt, 20g of ginger, 15g of five-spice powder

Practice: the above materials plus 750g of boiling water (or fresh soup) modulation. (The amount of the above materials can be prepared 20 dishes)

Application: This recipe is Sichuan flavor, to salty, fresh, spicy and spicy flavor is the main, red oil flavor is heavier, slightly sweet. It can be used as a flavorful sauce for gazpacho, or mixed directly into sliced marinated beef, sliced husband and wife lungs, and other cold dishes.

Garlic paste flavor sauce

Materials: 250g of garlic paste, 50g of salt, 50g of monosodium glutamate (MSG), 30g of sugar, 50g of cooking wine, 20g of white pepper, 100g of salad oil, 50g of sesame oil

Methods: add the above ingredients into the broth or 750g of cold water and stir well, and then stir well into the salad oil and sesame oil to be completed. (The above ingredients can be used to make 30 servings)

Application: This recipe can be directly drizzled into the plate of shredded chicken, shredded tripe, white meat and other cold dishes, or mixed into the raw materials and then plate. Garlic sauce is usually used in white boiled cold dishes, so no soy sauce is needed, and its taste is characterized by strong garlic aroma, salty and appetizing.

Sesame sauce

Materials: 100g of sesame sauce, 15g of salt, 15g of monosodium glutamate, 10g of sugar, 15g of garlic, 5g of five-spice powder, 50g of salad oil, 50g of sesame oil

Practice: First, mix sesame sauce with salad oil, and then add the above ingredients to mix well. (The amount of the above ingredients can be prepared 15 dishes)

Application: This recipe is commonly used in mixing white meat, mixing shredded chicken, mixing white tripe, mouth strips, and other less fishy animal brine products flavored. The flavor is characterized by soy sauce, salty and fresh.

Five flavor sauce

Materials: star anise 10g, cinnamon 5g, cloves 2g, fruits of grass 2g, licorice 2g, 2g of leaves, Sha Ren 2g, 2g of nanay, 3g of aniseed, about 20g of salt, 50g of cooking wine, 50g of soy sauce, 10g of sugar, 10g of monosodium glutamate, 20g of minced ginger, 100g of sesame oil

Practice: add the above spices with water or Fresh soup 1200g, small fire boil 5 minutes after adding flavor