Spice oil, some of which are pepper oil and some are Chili oil, is a must-have item in many restaurants.

Generally, restaurants use spice oil to make cold dishes, and some use pepper oil and Chili oil. This is usually made by themselves, not purchased finished products. It tastes better when they are made by themselves. The oil should be heated to smell, and rapeseed oil and soybean oil should be heated until they smoke slightly. The purpose of this step is to smell, and then the temperature is reduced to 70% (ginger slices are filled with bubbles and do not paste), and the salad oil is directly heated to 70%. Add soaked Zanthoxylum bungeanum 200g, Cinnamomum cassia 10g, aniseed 10g and tsaoko, remove seeds, shred onion 20g, parsley section 10g, parsley section 10g and ginger 20g, fry until it turns yellow, take out, pour the oil into a basin, cool and seal overnight.

The dishes are more reasonable.

Take the home-cooked cold dishes that must be ordered at every table in Northeast China as an example. The ingredients are: shredded Chinese cabbage slices 100g, shredded dried tofu 50g, peeled a small bag (or vermicelli), shredded cucumber 100g, supplemented by parsley segments 10g, minced garlic 8g, two teaspoons of Chili oil, a little light soy sauce and a little monosodium glutamate to refresh.

There are soup stock, Chinese herbal medicines and other auxiliary materials. Sometimes, soup stock is needed for cold dishes, and the typical one is the cold spell of lo-mei flavor. To make lo-mei flavor, soup stock and Chinese herbal medicines must be used to make it. Some dishes, such as cold fungus, cold shredded chicken and cold dried tofu, are fresh by adding some soup stock in addition to seasonings.

The duck head I cooked has soup stock, and it has turned into jelly inside.

The problem of craftsmanship

This is the most difficult to compare. If the same ingredients are not cooked by one person, the taste will be different. For a simple example, when mixing cold dishes, hold the cold dishes with your hands a little, not too hard, so the cold dishes will be very tasty. If you don't know this trick, your cooking will be greatly reduced. For another example, mixing cold dishes with fresh vegetables will definitely kill the water.

Selection of ingredients

This is also very important. I think I bought the same thing, but it is not. Auricularia auricula, the auricularia auricula in the northeast, is thick and thick, and the wild auricularia auricula is thinner and stronger. If it is replaced by auricularia auricula in Yunnan, it will become brittle. For example, vermicelli, sweet potato powder, potato powder, corn flour and even rice starch are all vermicelli, but the taste and taste are very different, but chefs know that they can always buy cost-effective.