In the past two days, friends have often confided in me privately: A Fei, how did you mix your versatile cold salad juice? I want to mix a cold salad at home to relieve my boredom and stimulate my appetite, but I always feel that it tastes a little bland.
Today, let's talk about how to make this universal cold sauce. As long as this juice is mixed, let alone mixed cold dishes, it is delicious to take a steamed bun with juice.
1. Making cold sauce requires our appetizing garlic. Peel more garlic and chop it into minced garlic for preparation.
Cut a few pieces of millet pepper, which is easy to taste. If you like spicy food, you can cut more. Cut two shallots and some fresh parsley.
2. Let's prepare a small pot, put 4 spoonfuls of Chili noodles, 2 spoonfuls of white sesame seeds, pepper 1 spoon into the chopped garlic, stir it with a spoon and stir it evenly.
My little spoon is for ordinary household use, and it is not big.
3. Stimulate oil
Burn the oil in the pot, and burn the oil to 70% heat. When you see the oil emitting smoke, turn off the fire and start the pot. Pour the hot oil into the basin, and "sting". The fragrance goes straight to your forehead, which is too fragrant.
Seasoning: Add 5g of salt, 20g of light soy sauce, and 0/0g of aged vinegar/kloc-and stir well, then melt the salt, then pour the millet, chopped green onion and coriander into the dish and stir, and this spicy and appetizing cold sauce will be served.
This is a common practice, which can be used for home-cooked cold dishes when collected.
Let's share some delicious cold dishes for you, which can be served with wine and meals. It's too simple to make one in 2 minutes.
1. The bean curd skin is just bought from the supermarket. Cut the bean curd skin, roll it in a piece of shredded bean curd, cut it up and mix it out to taste.
Nowadays, people look at their mobile phones every day, and their eyes are generally dry. We should cut some carrots and eat more carrots to improve eyesight and nourish the liver.
Cut carrots into filaments. Carrots can match colors and are rich in nutrition.
2. Then wash and blanch the cut bean curd skin and shredded carrot with clear water.
When boiling water, add a little alkaline noodles, and the tofu skin boiled with light alkaline water is softer, smoother and more tender.
After boiling, pour in the tofu skin, blanch it quickly to get rid of the smell of beans, take it out quickly after cooking, and quickly cool it.
Save the tofu skin and stick it together, and it tastes soft with tendons.
Continue to boil the water in the pot, pour the shredded carrot into it and scald it. When the shredded carrot is broken and slightly tender, take it out and eat it in cold water.
Put the blanched carrots and shredded tofu in a pot, pour in the mixed cold sauce, and mix it with chopsticks. After mixing, you can sprinkle some more parsley when you have it.
As soon as all this is hot and mixed, a plate of appetizing cold salad can be served, which is an economical and affordable appetizer.
We use several kinds of ingredients in this dish, and try to make it on the table to impress our family and friends. When we look at it, we just want to try some chopsticks.
1. First, take two small pots and soak dried yuba and dried auricularia respectively. Whether soaking yuba or auricularia, it is best to use cold water. Remember not to soak in hot water, and don't put it in the pot because you are in a hurry to eat.
Soak or cook in hot water, it is easy to see that the outer skin has been soaked and the inner core is still hard. You can soak it in advance when you eat.
It will be ready in about an hour.
2. Cut some shredded carrots. Many cold salads take advantage of shredded carrots, which are delicious, nutritious and can be matched with colors.
Cut half a shred of green pepper, cut the soaked yuba into sections, remove the roots with fungus, clean them, and cut the larger ones.
Step 3 stir-fry a handful of peanuts
Put peanuts in the cold pot with cold oil. Stir-fry peanuts with low heat. Put some oil in the pot and stir-fry slowly with low heat. Stir-fry peanuts constantly. When the peanut skin wants to burst, turn off the fire. You can't fry peanuts until they are ten-ripe, fry them in a pot, and they will get old as soon as they are poured out.
Step 4 drown
Boil water in the pot, put yuba in warm water, and pour some cooking wine in the pot to reduce the beany smell of yuba. When the water is close to boiling, add carrots and fungus, and finally add shredded green pepper.
Shredded green peppers are very ripe, and they can be fished out after boiling water to control water. It's cold now, so it's best to rinse it with warm water to avoid softening.
Pour the dried yuba and other ingredients into the basin, mix with our universal cold sauce, mix well and pour in the fried peanuts. This big plate is crispy and appetizing.
1. The bought incense is dry-cleaned and cut into thin strips. If it is too thick, it is not easy to taste.
Wash a handful of coriander, cut it a few times at will, and the coriander will add color and taste, mainly because there are too many kinds of coriander at home, and more can't be eaten.
Cut a little red pepper to match the color.
2. Boil some water in the pot. After the water boils, blanch the fragrant dried strips, take them out and rinse them with cold water.
In fact, this dried bean curd can be eaten without blanching, and it was bought outside, so it is more reassuring to blanch it.
Put the dried fragrant herbs and coriander in the basin, pour our universal cold salad juice into it and mix it. It tastes delicious.
Universal cold sauce: put 4 tablespoons of Chili noodles, 2 tablespoons of white sesame seeds, pepper 1 spoon into the chopped garlic, heat the oil in the pot, heat the oil to 70%, and pour the hot oil into the basin.
Seasoning: Add 5g of salt, 20g of light soy sauce, and 0/0g of aged vinegar/kloc-and stir well, then melt the salt, then pour the millet, chopped green onion and coriander into the dish and stir, and this spicy and appetizing cold sauce will be served.
Not only can these dishes be cold-mixed, but also a chrysanthemum, a shepherd's purse, beef, a pig's ear, shredded lettuce, a bean sprout and a parsley. Everything is delicious.
Entertain a friend, drink a little wine, make an appetizer before dinner, and serve it on the table to ensure that it is more popular than big fish and big meat.
As long as you learn the practice of this universal cold sauce, you can mix whatever you want. It is more delicious and affordable for us to eat at home than in a restaurant.