Teach you the most detailed recipe for cold dish seasoning sauce

No matter what season it is, when we eat Chinese food, I believe we can always find a few cold dishes on the table. This is the charm of cold dishes. Especially in summer, cold dishes can be said to be appetizing and refreshing. In fact, most cold dishes are just vegetables that are washed and then sliced ​​or shredded. The remaining process only requires adding the prepared cold dish sauce and pouring it over the vegetables. The cold dish will then be flavorful. Therefore, cold dish sauce is also the key to making cold dishes. So, what are the ingredients for making cold vegetable juice?

Spicy sauce

Ingredients: 100g red oil, 20g pepper powder, 30g red soy sauce, 750g boiling water or soup, 30g refined salt, 20g MSG (ground), 30g sugar, 50g cooking wine, 20g minced ginger, sesame oil

Method: Add seasoning to boiling water or soup and mix well. (The above ingredients can be used to prepare 20 dishes)

Applicable: This recipe has a strong flavor, with a spicy, salty, fresh, and slightly sweet taste, which is a Sichuan flavor. It can be directly poured over cold dishes, or mixed with shredded tripe, braised beef, etc. When preparing the dish, you can add more pepper powder and red oil.

Red oil sauce

Ingredients: 100g red oil, 50g soy sauce, 20g MSG, 30g sugar, 75g cooking wine, 50g minced garlic, about 20g refined salt, 20g minced ginger, 15g five-spice powder

Preparation method: Add 750 grams of boiling water (or fresh soup) to the above ingredients and mix well. (The above ingredients can be used to prepare 20 dishes)

Applicable: This recipe is Sichuan style, mainly salty, fresh, spicy, with a strong red oil flavor and a slightly sweet aftertaste. It can be prepared into a sauce to pour over cold dishes, or it can be directly mixed into cold dishes such as braised beef slices and husband and wife lung slices.

Garlic sauce

Ingredients: 250g minced garlic, 50g refined salt, 50g MSG, 30g sugar, 50g cooking wine, 20g white pepper, 100g salad oil, 50g sesame oil

Method: Add the above ingredients to 750g of clear soup or cold boiled water and mix well. Then add salad oil and sesame oil and mix well. (The above ingredients can be used to prepare 30 servings)

Application: The sauce in this recipe can be directly poured onto cold dishes such as shredded chicken, shredded tripe, mixed white meat, etc., or it can be mixed into the raw materials and then served. Garlic sauce is generally used for boiled cold dishes, so no soy sauce is used. Its taste is characterized by strong garlic flavor and salty and fresh appetite.

Sesame sauce

Ingredients: 100g sesame paste, 15g refined salt, 15g MSG, 10g sugar, 15g mashed garlic, 5g five-spice powder, 50g salad oil, 50g sesame oil

Preparation method: First, mix sesame paste with salad oil, then add the above seasonings and mix well. (The above ingredients can be used to prepare 15 dishes)

Application: This recipe is often used to season animal-based marinated products with less fishy smell, such as white meat, shredded chicken, white tripe, and strips. The flavor characteristics are sauce aroma, salty and fresh.

Five-spice sauce

Ingredients: 10g star anise, 5g cinnamon, 2g cloves, 2g grass fruit, 2g licorice, 2g bay leaves, 2g amomum villosum, 2g galangal, 3g fennel, about 20g refined salt, 50g cooking wine, 50g soy sauce, 10g sugar, 10g MSG, 20g minced ginger, 100g sesame oil

Preparation: Add the above spices to 1200g of water or soup, boil over low heat for 5 minutes, then add seasonings and pour into a container. Seal the sauce with sesame oil for 15 minutes before use. (The above ingredients can be used to prepare 30 servings)

Applicable: This recipe is mainly based on the five-spice salty and fresh flavor. It can be directly poured into the cut cold dishes, or the spice residue can be removed and the juice can be mixed directly into the braised dishes. In addition, an appropriate amount of red oil can be added. It is generally suitable for mixing with marinated meat products.