No matter what season, when we eat Chinese food, I believe that a table of dishes can always find several cold dishes, which is the charm of cold dishes. Especially in summer, cold dishes are appetizing and refreshing. In fact, most cold dishes are just vegetables themselves washed and then sliced or shredded. The rest of the process only needs to be poured with the mixed cold dish juice, so the cold dish juice is also the key to making cold dishes. So, what are the ingredients of cold dish juice?

thick pepper/chilli sauce

Ingredients: red oil 100g, pepper powder 20g, red soy sauce 30g, boiled water or fresh soup 750g, refined salt 30g, monosodium glutamate 20g, sugar 30g, cooking wine 50g, Jiang Mo 20g and sesame oil 20g.

Practice: Add seasoning to boiled water or fresh soup and make it. (The above materials can make 20 dishes. )

Applicability: This formula is heavy, spicy, salty and slightly sweet, belonging to Sichuan flavor. You can pour cold dishes directly, or you can mix pork belly and braised beef directly. You can put more pepper powder and red oil when preparing.

Red oil flavored juice

Ingredients: red oil 100g, soy sauce 50g, monosodium glutamate 20g, sugar 30g, cooking wine 75g, garlic paste 50g, refined salt 20g, Jiang Mo 20g, spiced powder 15g.

Practice: Mix the above materials with 750g of boiling water (or fresh soup). (The above materials can make 20 dishes. )

Application: This formula belongs to Sichuan flavor, mainly salty, fresh, fragrant and spicy, with heavy red oil and slightly sweet taste. It can be made into sauce to pour cold dishes, or it can be directly mixed into cold dishes such as braised beef slices and husband and wife lung slices.

Garlic puree

Ingredients: 250g of mashed garlic, 50g of refined salt, 50g of monosodium glutamate, 30g of sugar, 50g of cooking wine, 20g of white pepper, 0/00g of salad oil/kloc-,50g of sesame oil.

Practice: Add the above materials into clear soup or cold boiled water 750g and mix well, then add salad oil and sesame oil and mix well. (The above materials can be used to cook 30 dishes. )

Application: the flavor juice of this formula can be directly poured into cold dishes such as shredded chicken, shredded belly and mixed white meat, or mixed with raw materials for consumption. Garlic sauce is generally used to cook cold dishes, so soy sauce is not used. Its taste is characterized by strong garlic flavor and salty appetizing.

Sesame paste

Ingredients: sesame paste 100g, refined salt 15g, monosodium glutamate 15g, sugar 10g, garlic paste 15g, spiced powder 5g, salad oil 50g and sesame oil 50g.

Practice: first mix sesame sauce and salad oil, then add the above seasonings and mix well. (The above materials can be used to make 15 dishes. )

Applicability: This formula is often used to flavor animal marinated products with less fishy smell, such as white meat, shredded chicken, white belly, and strips of food. The flavor type is characterized by sauce flavor and salty taste.

Spiced juice

Ingredients: star anise 10g, cinnamon 5g, clove 2g, tsaoko 2g, licorice 2g, geranium 2g, Amomum villosum 2g, kaempferol 2g, fennel 3g, salt 20g, cooking wine 50g, soy sauce 50g, sugar 10g, monosodium glutamate 10g, Jiang Mo 20g and sesame oil 65430.

Practice: Add 1200g water or fresh soup to the above seasoning, cook for 5 minutes on low heat, and then add seasoning.