What seasonings do you need to make a restaurant-like hodgepodge?

So I summed up several mixed methods suitable for family practice. The first is the practice of cold salad in deli. The second is the hotel's all-purpose cold sauce, and the third is the home-cooked big salad that is delicious with simple seasoning. Sweet and sour taste is a common flavor juice in restaurants, which is often used in raw materials such as fruits and vegetables. For example, seabuckthorn Sydney, fruit juice hawthorn, strawberry melon, etc., have sweet and sour taste, and have appetizing and digestion effects.

Then there are other compound flavors, such as sweet and sour, sour and spicy, sweet and sour, salty and sweet, etc ... which can be appropriately added according to specific personal tastes or different local tastes. Generally, the ratio of light soy sauce to light soy sauce is 2: 1, then a little sesame oil, vinegar and pepper are cut into small pieces (if there is no fresh pepper, Laoganma's Chili oil can be used instead, I have tried it, and the taste is still good), then a little coriander is added, a proper amount of oil is added to the pot, and onion and ginger are added. The above materials are star anise, cinnamon, fragrant leaves, fennel, onion and so on. Put it in a pot and fry it until golden brown, then take it out. All right. So the onion oil is finished.

Stir-fry peanuts, shred onions, season with soy sauce, chicken essence, a little sugar and chopped coriander, add Chili oil or millet pepper if you like spicy food, and stir well. To put it bluntly, the salad must be seasoned with soy sauce and coriander. The first one is spicy red oil sauce. 20g of red oil, 5g of salt, 5g of Jiang Mo, 3g of allspice powder, 50g of clear soup/kloc-0, 0g of red soy sauce/kloc-0, 0g of monosodium glutamate/kloc-0, 6g of sugar, 0g of cooking wine/kloc-0, 5g of garlic paste/kloc-0. Put them all into the The Mixing Bowl and stir well. Different cold dishes have different treatment methods. Meat and vegetables are different in China and the west. Even if you only talk about Chinese food for geographical reasons, cold dishes of different cuisines have various seasonings. Raw oil and sesame seeds are used as raw materials. Stir-fry onion ginger, pepper and dried pepper in oil, then add white sesame seeds and mix well. Add a little less salt and the seasoning oil will be fine. Can be used to mix all kinds of vegetables, cold dishes or gluten cold noodles. It is simple, easy to make and delicious.