How to make cold dish sauce

In order to save time, many people choose meals that are quick to eat, especially cold dishes. It is actually very convenient to make cold dishes. Nowadays, there are also many sauces to choose from, which can be directly mixed into the dishes. We can take a closer look at this through the recipes of cold dish sauces. There are many types of sauces, such as peppercorn flavor, seafood flavor, spicy and sour flavor, sweet and sour flavor, etc.

1. Green pepper sauce

Flavor: Peppercorn

Introduction: This sauce is very simple to make, using only four seasonings, but it works great with crispy seafood or vegetables.

Ingredients: 80 grams of Sichuan pepper oil, 30 grams of chicken juice, 150 grams each of Maggi spicy juice and purified water, and 20 grams of mountain pepper oil.

Preparation: Mix the above ingredients evenly, put them into a pot and bring to a boil, take them out and let them cool, then refrigerate.

Application: It can be used to make mixed jellyfish heads, mixed conchs, mixed black fungus, mixed assorted vegetables, etc.

2. Spicy seafood sauce

Taste: hot and sour

Introduction: This sauce is made with Guilin chili sauce and wild pepper water, so the sauce has a moderate sour and spicy taste, and is more suitable for promotion in Jiangsu and Zhejiang areas.

Ingredients: 20 grams each of Guilin chili sauce, Shanxi aged vinegar, and white soy sauce, 10 grams each of salt, MSG, white pepper powder, sugar, and sesame oil, 50 grams of wild pepper water, and 40 grams of red oil.

Production: Mix the above ingredients evenly.

Application: Can be used to make cuttlefish in sauce, etc.

3. ▲Cuttlefish in sauce

4. Shredded Chicken with Sichuan Peppercorns

Flavor: Peppercorn

Introduction: The traditional method of making shredded chicken does not have any sauce. I made a sauce using two soups, hot and sour sauce, fresh peppers, pepper oil and beauty peppers. The finished sauce has a strong spicy flavor and is very suitable for cold meat dishes.

Ingredients: 5 kg of second soup, 300 g of salt, 200 g each of MSG and chicken powder, 3 bottles of Knorr Hot and Sour Sauce (468 g/bottle), 400 g each of fresh pepper and Lihong pepper oil, 15 g of green beauty pepper and 150 g of red beauty pepper.

Preparation: Cut the green and red beauty peppers into rings, mix with other ingredients, and soak for 30 minutes before use.

Application: It can be used to make dishes such as shredded chicken with Chinese pepper, beef with Chinese pepper, and beef tongue with Chinese pepper. Taking the Sichuan pepper shredded chicken as an example, the chicken is cooked according to the method of boiled chicken, then the chicken is torn into strips, the chicken bones are placed on the bottom of the plate, the chicken is placed on top, and the Sichuan pepper shredded chicken sauce heated to 30℃-40℃ is poured on it.

5. ▲ Shredded Chicken with Sichuan Peppercorns

6. Spicy spicy sauce

Taste: spicy and fresh

Introduction: This spicy sauce is mainly used to mix vegetarian dishes. Compared with traditional spicy sauce, it is quicker to prepare and uses simpler ingredients.

Ingredients: 15 grams of spicy fresh sauce, 5 grams each of fresh lemon juice, red oil, and steamed fish soy sauce, 1 gram each of Maggi sauce and chicken powder, 3 grams of fish sauce, 2 grams of white sugar, and 10 grams of olive oil.

Production: Mix the above ingredients evenly.

Application: It can be used to mix some organic vegetables, such as mixed ice grass. You can also mix organic vegetables with meat dishes, such as organic arugula mixed with squab (the squab is braised in advance), which also has a good effect.

7. New-style stir-fry sauce

Taste: Spicy and sour with a sweet mustard flavor

Introduction: Based on the production of traditional sauce, we added mustard oil and a lot of small ingredients, and the finished product has a very strong complex flavor.

Ingredients: 300 grams of Maggi sauce, 250 grams of seafood soy sauce, 400 grams of red oil, 300 grams of aged vinegar, 50 grams of spicy sauce, 20 grams each of salt and mustard oil, 100 grams of sugar, 30 grams each of chicken essence, minced garlic, fresh chili rings, diced green onions, cooked sesame seeds, and chopped coriander.