In crisp autumn weather, although the weather is cool, the air is inevitably dry. It is a good choice to eat cold dishes every day to relieve autumn dryness. When it comes to cold dishes, I feel that the cold seasoning juice is almost universal. One seasoning can be applied to a variety of ingredients. Although the seasoning juice is the same, the taste experience brought by different ingredients is different, but sometimes it is necessary to change the seasoning juice according to the different ingredients and your own taste needs.

Next, Jiang Yiyu will share with you three kinds of universal cold dish seasoning juice formulas that I often use at home. All three are very simple and have different tastes. It is not a problem to mix all kinds of cold dishes, and it is very simple. You can switch the cold sauce at will according to your mood ~

All-purpose cold dish seasoning juice-Method 1 ingredients

Sesame oil, soy sauce, balsamic vinegar, chopped pepper, chopped green onion, sugar, salt, edible oil, chopped green onion, balsamic vinegar and minced garlic.

method of work

1 Cut minced garlic and put it in a bowl for later use. (Flatten the garlic cloves with the side of a knife, and then chop them up, which will turn into relatively broken garlic powder. If it is not broken enough, cut it for a while. It is best not to mash it in a garlic mortar. Although mashing is simple, it is better to cut it more fragrant.)

Mix the Chili noodles with the chopped Chili peppers and put them in another bowl for later use.

2, from the pot, heat the pot, pour in cooking oil, I coordinate Shandong, using peanut oil, the taste is very fragrant. Open a big fire, heat the oil and smoke slightly. Then pour hot oil on the minced garlic. Hot oil will instantly stimulate a strong garlic flavor.

3. Make Chili oil. Heat the pot again, pour in peanut oil, add fragrant leaves, star anise, pepper and cinnamon into the pot, stir-fry slowly with low fire, and turn off the fire when you can smell the thick aroma. At this time, the oil is ready.

Remove the spices, pour the oil on the chopped pepper twice and stir well.

4. Pour 1 tablespoon soy sauce, 2 tablespoons vinegar, half a tablespoon sugar, appropriate amount of Chili oil, appropriate amount of salt, appropriate amount of chopped green onion, and appropriate amount of parsley into the garlic oil bowl. After all mixing, pour about half a tablespoon of sesame oil. Finally, you can add some cooked sesame seeds or cooked peanuts according to your own preferences.

This bowl of all-purpose cold sauce is ready!

Whether it's used to make preserved egg tofu, mixed vegetables, mixed cucumbers, mixed fungus, mixed noodles, mixed cold skin ..., even mixed meat is very delicious, such as shredded chicken cucumber, whether it's vegetarian or meat dishes, you can easily control it and get a good taste, which can be described as super omnipotent!

Tips:

1, when making Chili oil, you must stir-fry the spices first, because the oil will directly affect the taste of the whole Chili oil.

2. The proportion of materials inside is my favorite taste. You can increase or decrease the amount of materials according to your own preferences. For example, friends who don't like spicy food can put less Chili oil, and those who don't like vinegar can halve the amount of vinegar.