How to make salad juice?

How to make the juice for cold salad? That’s the sauce. During the epidemic at the beginning of this year, wasn’t the all-purpose sauce very popular? I think many people should have seen how to make it. It’s very simple. It can be said to be really versatile. It can be mixed with any cold dish. .

Although it is winter now, it is quite pleasant to occasionally eat a bowl of cold dishes to improve the taste. The cold dishes are simple and delicious, and the soul of the cold dishes is the sauce. I will share it with you below. One, all-purpose sauce making method 1. Production steps

1. Prepare raw materials: spicy millet, chili noodles, coriander, red oil, onion, ginger, garlic, white sesame seeds, sugar, balsamic vinegar, raw Soy sauce, oyster sauce, chicken essence, onions, spices (star anise, cinnamon, bay leaves, cumin, pepper), rapeseed oil, peanut oil, sesame oil

2. Ingredients to be processed: spicy millet cut into small rings; onion and ginger Mince the garlic; mash the garlic into a paste with a garlic mortar; cut the coriander into small pieces; stir-fry the white sesame seeds in an empty pan until fragrant.

Note: It is recommended to use a garlic mortar to mash the garlic, so that the hand-pounded garlic will have more flavor and soul; the white sesame seeds must be stir-fried until fragrant, that is, when the pot is empty and no oil is added. , pour in the white sesame seeds and stir-fry, use low heat to stir-fry slowly, stir-fry the sesame seeds dry and stir-fry until fragrant, the purpose is to make it more delicious, so it will be more fragrant.

3. Frying sesame oil: Pour oil (peanut, rapeseed oil) into the pot, add coriander, scallion segments, and onions and fry slowly over medium heat until they dry and turn yellow, take them out, and then Pour in the spices (star anise, cinnamon, scented Sichuan peppercorns) and continue frying until it turns slightly black and take it out. The purpose is to produce a very fragrant oil.

4. Make the sauce: Prepare a basin, pour in pepper noodles, white sesame seeds, spicy millet, minced onions and ginger, and minced garlic, then pour the fried sesame oil just now, and stir while pouring. Prevent it from frying and burning. Then pour in the balsamic vinegar, then add red oil, sugar, light soy sauce, oyster sauce, chicken essence, etc., and finally sprinkle with coriander segments, add a few drops of sesame oil, stir evenly, and that's it.

At this point, the all-purpose sauce is ready. It looks red and appetizing, and tastes spicy and sour. It really has all five flavors. No matter it is mixed with any dish, it can give the feeling of a hotel. Tall Top quality and delicious. If you can’t finish it once, store it in the refrigerator so you can continue to use it next time. 2. Tips

1. The sesame seeds must be fried in an empty pot until fragrant, so that they will be more fragrant.

2. It is best to mash garlic by hand to get more flavor. Nowadays, there are many garlic pullers. The garlic pulled out like that has no soul. You will know by comparison. It will be more flavorful if you pound it.

3. The most important thing is to make sesame oil. This sesame oil is a very fragrant oil that can achieve the effect of overflowing fragrance, like the chili oil we often use in restaurants or cold dishes. It is very fragrant, and one of the key factors is this oil. As you have just seen, this oil is fried with various spices.

Chives, coriander, onions, etc. all have a strong spicy aroma. Coupled with the aroma of spices and the aroma of the oil itself, it is really amazing, not to mention fragrant. Thousands of miles away, it can also float ten or eight miles away.

Summary: The above are the methods and tips for making cold vegetable sauce. Most people don’t know my recipe. It is also a recipe passed down from my family. This year’s popular all-purpose sauce is actually the same as mine. This is almost the same, but the final effect is still far behind. Friends who are interested, collect it and try it too.