Wen/Xiaohua talks about food

When we order food in a restaurant outside or eat at home, many people will not only eat hot dishes, but also some cold dishes. It is said that it is more comfortable to eat cold and hot. Speaking of cold dishes, no matter what kind of ingredients are used, as long as the cooking skills are good, they are all delicious. However, some people will say that cold dishes are more difficult to cook than hot dishes, and the seasoning is not right, so it is not delicious.

In fact, in order for cold salad to be delicious, you need to make all-purpose cold salad juice. In order to make this bowl of cold salad juice with the right taste, you should keep in mind the golden ratio of "six ones", remember and master the trick. No matter what cold dishes are mixed in summer, they are delicious. Friends who want to make delicious cold salad come and learn quickly.

as we all know, if you want to make a cold dish well, you usually need to pour it with hot oil, so that the ingredients and seasonings can be more fragrant, and after mixing, it will be more delicious, which can be called color, flavor and taste. The same is true for making all-purpose cold sauce. Hot oil can completely stimulate the flavor of seasoning, which is much better than the sauce without hot oil.

and what is the golden ratio "six ones" to keep in mind when making universal cold sauce? That's a spoonful of minced garlic, chopped green onion, white sesame, chicken essence, coarse Chili noodles and fine Chili noodles. With these "six 1s", let's learn how to make universal cold sauce.

ingredients: 2 coriander, 2 millet chili, 1 garlic, 1 onion, 1 spoon of white sesame, 1 spoon of chicken essence, 1 spoon of coarse Chili noodles, 1 spoon of fine Chili noodles, appropriate amount of soy sauce, balsamic vinegar, edible salt and sugar.

specific methods:

1. wash coriander and millet spicy, cut coriander into sections, and chop millet spicy.

2. Peel and chop the garlic into minced garlic, and cut the shallots into chopped green onions. Then put the minced garlic, chopped green onion, white sesame, chicken essence, coarse Chili noodles and fine Chili noodles in a small bowl.

3. Boil the oil. When the oil is hot, pour the hot oil into the bowl for three times, and stir it twice with a spoon each time. This can completely stimulate the flavor of the seasoning.

4. Next, pour a proper amount of soy sauce, balsamic vinegar, edible salt and white sugar into the feeding bowl, add coriander and millet spicy, and then stir well with a spoon, so that a bowl of "universal cold sauce" is finished.

1. Pour the oil into the seasoning in three times

As mentioned earlier, when pouring the seasoning with hot oil, pour it in three times in order to completely stimulate the flavor of the seasoning. Because if you pour it in at one time, the fragrance is not fully stimulated, and the white sesame seeds in the bowl are not cooked. If you add them in three times, the fragrance of white sesame seeds and the fragrance of Chili noodles will be more attractive.

2. Keep the inexhaustible cold sauce in the refrigerator

Sometimes we make more cold sauce, which saves having to do it again when we need it. After all, many people often eat cold dishes in summer. And the endless cold sauce can be stored directly in the refrigerator, without worrying about spoiling it. It can be said that it is very convenient to take it as you eat.

The above is the golden ratio of "six ones" for making all-purpose cold sauce in summer. If you remember this skill, the cold sauce made will definitely be more successful, and the cold dishes poured with cold sauce will be more delicious. You can try it when you are free at home, and you won't be disappointed.