The key to the delicious cold salad is the sauce. Today, I will teach you by hand that making 1 two kinds of universal cold salad sauces that can be mixed and eaten now is more delicious than buying them.

In summer, it is necessary to mix cold dishes with universal sauce. These two methods are the best, and everything is fragrant.

First, the universal cold sauce

Preparation materials: 6 millet spicy, 2 coriander, 2 chives and 3 garlic.

The detailed practice is as follows:

Step 1: You need to use 6 pieces of millet spicy, clean them and cut them into small pieces. The parsley is broken and washed, and it is also cut into pieces. After the garlic is flattened, it is chopped as much as possible. The more broken it is, the better the taste.

Step 2: Prepare another small bowl, put two spoonfuls of Chili powder into the bowl (the taste of this Chili powder can be slightly spicy or medium spicy, depending on your preference), pour in the minced garlic, put half a spoonful of thirteen spices and one spoonful of cooked sesame seeds, and then pour in the hot oil in the pot.

Step 3: add a spoonful of white sugar to the bowl with the juice, then add the millet, parsley and chopped green onion.

Put a spoonful of soy sauce and a spoonful of aged vinegar. The ratio of soy sauce to aged vinegar is usually 3: 1. If you like sour food, you can put more aged vinegar and mix all the ingredients evenly.

The cold sauce made in this way is fragrant, full of ingredients and delicious. It can be used to make cold dishes, dipped in hot pot or eaten below. It is an indispensable all-purpose sauce for cold dishes in summer, or it is the best one made by these two methods. Everything mixed is fragrant and popular!

Second, the universal soybean sauce that can be preserved for a long time.

Preparation materials: 500g of soybean, 50g of millet spicy 1 each, 2g of onion1each, 2g of ginger, 50g of lobster sauce,

The detailed practice is as follows:

Step 1: Put the washed soybeans and cold water into the pressure cooker, and cook them together for 15 minutes. Wash the millet spicy and cut it into small pieces. Chop the onion after washing. 15 minutes later, we will pour out the cooked soybeans, and keep the soup for later use.

Step 2: We have prepared a catty of soybeans here, and we need to pour half a catty of oil into the wok. When the oil temperature reaches 60%, we will put in the Jiang Mo and stir-fry the peppers.

Then pour the onion in, stir-fry evenly, then add a handful of washed lobster sauce, if you don't eat it, you don't have to put it, then pour the drained soybeans in and stir-fry for a while, add a spoonful of salt, a spoonful of soy sauce, a spoonful of soy sauce and two small pieces of rock sugar.

Step 3: Next, pour in the boiled soybean water, cover it and cook it with low fire.

Slowly drain the soup in the pot for about 20 minutes. When the time is up, our soybean sauce will be very soft and rotten, and the color is particularly beautiful and delicious, so we can put it out to cool.

A delicious and appetizing universal soybean sauce is ready. You can put it in a glass bottle and keep it in the refrigerator for half a year. It is very good for side dishes, cold dishes, steamed bread, porridge and noodles.

3. What kinds of cold oil are there?

Cold oil can be directly mixed with cold dishes to eat. Mainly classified as 1. Onion oil, 2. Chili oil (red oil), 3. Zanthoxylum oil, these seasoning oils.

Cold oil refers to the oil that can be directly mixed with cold dishes to eat. For general use, raw materials such as onion, pepper and pepper are processed by the factory or at home, and it is troublesome to process them themselves. It is recommended to go directly to the supermarket to buy and use them. Onion oil has onion flavor, Chili oil is spicy, which is suitable for people who love spicy food. Zanthoxylum oil is biased towards hemp and can be added as appropriate according to personal taste.

4. Tips for cutting onions in cold salad. Don't slice onions after washing. Soak them in cold water for 10 minutes and then cut them, so that the onion enzyme can be dissolved and the eyes will not be spicy.