Seasoning 1. Sesame sauce: sesame sauce, sesame oil, salt, monosodium glutamate and garlic paste. Seasoning II. Salty fresh juice: 1 spoon of light soy sauce, 1 spoon of sesame oil, 1 spoon of pepper oil, 1 spoon of sugar, 2 tablespoons of salt and 2 tablespoons of vinegar. Seasoning III. Hot and sour juice: 1 teaspoon salt, 1 teaspoon sesame oil, 1 teaspoon pepper oil, 2 teaspoons pepper oil, 3 teaspoons sugar and 3 teaspoons white vinegar.

Chinese salad

Cold salad is a dish made by adding ingredients such as red oil, soy sauce and garlic to the raw materials after preliminary processing and blanching.

Cold salad can be generally divided into three categories according to the classification of red oil: spicy, spicy and spiced. Cold salad has a profound history, which can be traced back to the Zhou Dynasty and the pre-Qin period.

Cold salad is a cooking method that can best preserve vegetable nutrients. It is best to keep cold salad for no more than two hours in summer, and it is best to eat it now.