The spicy salad on the market is so delicious, what seasoning do you need and what is the proportion

The main reason why the spicy salad on the market is so delicious comes from the combination of red oil and other seasonings, which is not as complicated as everyone thinks, and it is just some seasonings that ordinary families always have. Spicy salad generally uses red oil, salt, monosodium glutamate, sugar, peppercorn noodles, and sesame oil. It will also be served with garlic, shredded green onions, coriander segments and other toppings.

Red oil. Its production is not very complicated, but it is necessary to master the proportion of raw materials and the control of the heat.

The proportion of raw materials for making red oil: 1 kg of two vitex, half a kg of bullet dried chili, 10 grams of star anise, 10 grams of cinnamon, 5 grams of bay leaves, 5 grams of angelica, half a kg of white sesame, 8 kg of vegetable oil, and a little green onion, ginger slices, and minced garlic.

Some of the methods in the production are also crucial. First cut the two dried chili peppers into short sections, put them in a pan and fry them over low heat until crispy, but not paste, pour them out to cool. Then beat it with a grinder to make chili noodles.

Prepared star anise, cinnamon, bay leaves, angelica, stir-fry in a dry pan until fragrant, and beat into fragrant powder.

Pour the beaten chili noodles into a large pot, add half of the spices and minced garlic and stir well. Pour vegetable oil into the pot and turn off the heat after refining, add ginger slices at residual temperature, fry the green onion section to dry the water, and then heat up to 160 degrees and turn off the heat, and then use the residual temperature to pour the white sesame seeds into the fried fragrant. When the oil temperature drops to about 130 degrees, pour about two catties of hot oil into a large basin of chili noodles and stir well to stimulate the fragrance.

Finally, when the oil temperature continues to drop to about 100 degrees, pour the remaining oil into the basin, and add the other half of the incense powder at the same time to stir, and leave it for a day.

Summary of tips

1.The spicy and fragrant lies in the combination of two kinds of chili peppers, the two vitex strips are spicy, and the bullet is fragrant. The spices should not be too much, too much pressure flavor.

2.Add a small amount of garlic to enhance the flavor and flavor, but it should be chopped very finely and mixed evenly with the chili noodles, which is generally not visible.

3.The purpose of frying green onion and ginger is to highlight the fragrance and remove the peculiar smell.

4.After the vegetable oil is refined, it needs to be completed in two parts. They are the first incense and the second color.

Red oil is the key in cold salad, supplemented by other condiments, and a delicious dish is all in it.

First of all, they put sesame sauce, white sesame seeds, salt, vinegar and other ingredients, their ratio is almost 1:1, put these sauces into the pot and fry them, and then put them together and stir evenly, so that the sauce is made, and it is very delicious to pour on the dish.

The first thing to prepare is sesame seeds, and chili sauce, and then put some dark soy sauce, and then add some cooking wine and oyster sauce, which is very delicious, and most of the ratio is one to one.

Sesame sauce, garlic water, sugar, vinegar, salt, chicken essence, chili oil, stir these seasonings evenly, and the proportion can be increased or decreased according to your taste.

Salt, monosodium glutamate, chicken essence, salty soy sauce, minced garlic, peppercorn noodles, chili oil, a little white sugar, coriander, according to ......the above spicy recipe, it is absolutely delicious

Salt....15 grams of monosodium glutamate and chicken essence each....Maggi fresh: 2 spoons of Lao Gan Ma 2 spoons of chili oil .........Add some of your own chili sauce .........

Red oil boiling: Sichuan pepper (1 tablespoon), cloves (4-6 pieces, this flavor is strong, should not be put more), cinnamon (2-3 pieces the size of the little finger), cumin (1 tablespoon), white sesame seeds (1 tablespoon), grass fruit (1-2 pieces, pat with a knife), star anise (also known as big ingredients, anise, 3 4 pieces), comfrey (1 tablespoon), chili flakes (200g), bay leaves (2 4 pieces), ginger (1 piece), green onion white (several pieces). About 500 grams of vegetable oil, rapeseed oil is the best choice, you can use soybean salad oil instead, boil in a pot, put it warm and cool, put it under the green onion and white ginger pieces, turn the fire to the smallest when you see a fine foam rising from the ginger and shallots, and then add pepper, cloves, cinnamon, cumin, grass fruit, star anise, bay leaves, comfrey, pepper noodles, stir well, boil for 30-40 minutes, stir often during the boiling period to prevent the bottom of the pot from sticking.

After 30-40 minutes, add the white sesame seeds and continue to simmer for 30-40 minutes, turning off the heat. Dry the boiled red oil until it is warm and cool, and then pour it into a container with the oil and ingredients. Learn authentic spicy dishes, and search for Chengdu's best food.

Ingredients: appropriate amount of sesame oil; 1 scoop light soy sauce; 1/2 teaspoon of coriander; 1 tablespoon minced garlic; 2 tablespoons of vinegar; 1/2 teaspoon of sugar; chili oil to taste; 1/2 teaspoon chopped green onion; Salad oil to taste.

The method is as follows: 1. Cut the minced garlic, combined with previous experience, the minced garlic is more fragrant than the garlic paste;

2. Pour the hot salad oil in the pan on the minced garlic;

3. Add 1 tablespoon of light soy sauce, 2 tablespoons of vinegar, half a tablespoon of sesame oil, and half a tablespoon of sugar;

4. Add an appropriate amount of chili oil;

5. Add half a spoon of chopped green onions;

6. Stir all the white sesame seeds, add some white sesame seeds, and fry them.

1. Sesame sauce. Dilute the sesame paste with sesame oil, add salt, monosodium glutamate, sesame oil, and garlic paste to mix evenly. This sauce can be mixed with meat and vegetable ingredients. Common ones are: cowpeas in sesame sauce, cucumber in sesame sauce, etc.

2. Salty and fresh juice. In a bowl, add 1 tablespoon of light soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of Sichuan pepper oil, then add 1 tablespoon of sugar, 2 tablespoons of salt, and 2 tablespoons of vinegar and mix well. This sauce is mostly used in cold vegetarian dishes.

3. Chutney and sour sauce. 1 tablespoon salt, 1 tablespoon sesame oil, 1 tablespoon pepper oil, 2 tablespoons chili oil, 3 tablespoons sugar, 3 tablespoons white vinegar. Note: Be sure to put more sugar in sour and spicy sauces.

4. Scallion sauce. Take a bowl and mix well with minced green onions and salt, pour hot oil on top of the green onions, and then add star anise, grass fruit, cumin, shallots, monosodium glutamate, sesame oil. It is suitable for mixing vegetables and meats, such as scallion oil chicken, scallion oil lettuce, etc.

5. Spicy sauce. 1 tablespoon salt, 1/2 tablespoon sugar, 2 tablespoons vinegar, 2 tablespoons chili oil, 2 tablespoons light soy sauce, 1 tablespoon sesame oil, 1 tablespoon Sichuan pepper oil. Generally, spicy sauce is used in the preparation of cold meat dishes.

6. Sweet and sour sauce. Put a little ginger slices and Sichuan peppercorns into the water and boil for a while, then add sugar and cook until dissolved, then remove from the pot, let it cool, and then add vinegar and a little salt and sesame oil and mix well. Sweet and sour sauce is generally used to mix vegetables, such as sweet and sour lotus root slices, sweet and sour radish, and so on.

The preparation of salad seasoning water:

One: Fresh and spicy sauce:

1. The ingredients are sugar, vinegar, chili, ginger, green onion, salt, monosodium glutamate, and sesame oil.

2. Shredded chili, ginger and green onion are fried thoroughly, and seasonings and fresh soup are added to form juice, which is sour and spicy for coffee color.

3. It is mostly used for pickled vegetables, such as: hot and sour cabbage, hot and sour cucumber.

Two: Spicy Sauce:

1. The ingredients for spicy sauce are soy sauce, vinegar, sugar, salt, monosodium glutamate, chili oil, sesame oil, Sichuan pepper noodles, sesame powder, green onion, garlic and ginger.

2. Mix the above raw materials.

3. It is used to mix the main ingredients of food, both meat and vegetarian, such as: spicy chicken strips, spicy cucumbers, spicy tripe, spicy waist slices, etc.

Three: Shrimp Sauce:

1. The ingredients include shrimp roe, salt, monosodium glutamate, sesame oil, Shao wine, and fresh soup.

2. The method is to fry the fragrant shrimp roe with sesame oil and then add seasoning to boil, which is white and salty and umami.

3. It can be used to mix meat and vegetarian dishes, such as: shrimp oil winter bamboo shoots, shrimp oil chicken slices.

Four: Leek sauce:

1. The ingredients are pickled leek flowers, monosodium glutamate, sesame oil, refined salt, fresh soup and pickled.

2. Chop the leek flowers into puree with a knife, and then add seasoning and fresh soup to mix, which is green and salty and umami.

3. It is suitable for mixed meat and vegetarian dishes, such as: leek loin, leek shredded chicken, leek mouth strips, etc.

Five: sauce: 1. The ingredients are paste, refined salt, sugar, and sesame oil.

2. Stir-fry the noodle sauce until fragrant, add sugar, salt, clear soup and sesame oil, and then put the raw materials into the pot to make it ochre-colored salty and sweet.

3. It is used to make sauces and dishes, both meat and vegetarian, such as: eggplant in sauce, meat in sauce, etc.

Six: sweet and sour sauce:

1. Take sugar and vinegar as raw materials, mix into juice, and mix them into the main ingredients for mixing vegetables, such as: sweet and sour radish, sweet and sour tomatoes, etc.

2. You can also fry or cook the main ingredient first, and then add sweet and sour sauce to fry thoroughly to become rolling sweet and sour sauce. It is mostly used in meat sauces, such as: sweet and sour pork ribs, sweet and sour fish fillet.

3. You can also mix sugar and vinegar with the human pot, add water to boil, cool and then add the main ingredients to soak for a few hours before eating, mostly used to soak the leaves, roots, stems and fruits of vegetables, such as; Pickled green peppers, pickled cucumbers, pickled radish, pickled ginger sprouts, etc.

Cold salad generally needs light soy sauce, oyster sauce, dark soy sauce, white sesame seeds, sesame oil, and sesame oil, which are delicious!

It must be salted, monosodium glutamate, vinegar, soy sauce, red oil, chili oil, etc., and there may be a special seasoning made by the store.

Cold salad has always been favored in the market, green onions, ginger and garlic, coriander, vinegar, soy sauce, and oil consumption are essential seasonings, but chili oil is the soul of cold vegetables.

There are sesame oil, sesame oil, white pepper, chicken essence, white sesame seeds, light soy sauce, dark soy sauce, chili oil, balsamic vinegar and other seasonings.

Kiss, coleslaw dressing and spicy dressing do differ in texture as they have different flavors and textures to suit different tastes and flavors. The seasoning of cold vegetables is mainly sour, sweet and salty, supplemented by a small amount of chili pepper and peppercorns, which is refreshing, slightly sweet and sour, and is suitable for the seasoning of cold dishes or barbecue and other foods in summer. The spicy seasoning is based on chili, pepper, ginger, garlic, etc., with a strong spicy flavor, suitable for eating with hot pot, barbecue and other foods.

If you think that coleslaw dressing and spicy seasoning will taste delicious, it can be because you prefer one of the flavors, or the combination of the two flavors is not harmonious enough. It is recommended that you choose the right spice according to your taste and preference, or you can try to combine the two flavors appropriately to create different flavors. In addition, if you choose products with good quality and good taste when buying seasonings, it will also help to enhance the texture and taste of the food.