1. Home-style cold sauce - soy sauce sauce
The soy sauce sauce is made with 2 tablespoons of dark soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, salt and sugar. Then pour it into the puree made of green and red peppers and garlic, or the green and red peppers and garlic in the mashed puree of eggplant.
Recipe: Eggplant with soy sauce
Ingredients: 500 grams of eggplant, 2 millet peppers, 3 line peppers, 6 cloves of garlic (white skin), a small amount of coriander
Seasoning: 2 grams of salt, 5 grams of sugar, 2 tablespoons of dark soy sauce, 2 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, 5 grams of Sichuan peppercorns, 15 grams of cooking oil
Directions:1. Wash the eggplant and remove the stem, cut the diamond-shaped flower knife, steam the eggplant in the pot until it is soft and rotten, take it out, decant it to cool, tear it into strips and put it on a plate;
2. Mash the garlic, remove the stems and seeds of the fresh chili peppers, chop them into minced pieces, put in the garlic mortars, and mash them together
3. Add 2 tablespoons of dark soy sauce, 1 tablespoon of light soy sauce, salt, sugar, 1 tablespoon of oyster sauce and mix well, pour on the eggplant strips and mix well;
4. Heat sesame oil in a wok, fry the peppercorns to bring out the fragrance, remove the peppercorns, and pour them on the eggplant strips.
2. Home-style cold sauce - Sichuan-style pepper oil sauce
Sichuan pepper oil juice, first talk about the types of pepper, in general, pepper can be divided into two categories: red pepper and green pepper, and rattan pepper and pepper belong to green pepper, rattan pepper is the best in green pepper, its fresh fruit has a unique flavor of fragrant and long, and pepper refers to the quality of green pepper.
If you want to make the pepper oil special, you can put some pepper and pepper to squeeze, and put more pepper together to taste better.
Recipe: Pepper bean curd and celery
Ingredients: 200 grams of celery, 150 grams of dried tofu, 100 grams of peanuts
Seasoning: 20 grams of minced garlic, 2 millet peppers, 2 string peppers, 10 grams of sesame seeds, 3 grams of sugar, 20 grams of light soy sauce, 15 grams of vinegar, 10 grams of oyster sauce, 3 grams of green peppercorns, 3 grams of Sichuan peppercorns.
Method: 1. Cut millet pepper and line pepper into rings, mince garlic and put it in a bowl
2. Add the sesame seeds
3. Fry a spoonful of oil with green peppercorns and peppercorns and pour into a bowl
4. The oil must be hot enough to bring out the aroma of all the ingredients.
5. Blanch peanuts, celery and dried bean curd, pour them into a basin, add salt, pepper oil, chicken essence and sesame oil and mix well
Cooking tips: The taste of Sichuan pepper is strong and light, how much it comes from, and it tastes better to put more Sichuan pepper
3. Home-style cold sauce - garlic sauce
Garlic sauce can be mixed with many meat and vegetarian dishes, such as garlic white meat, garlic peanuts, garlic beans, etc. In the north, especially when eating cold noodles, mix the pounded garlic with vinegar into garlic sauce, and put some in the cold noodles.
Recipe: garlic fungus
Ingredients: 10 grams of dried fungus, 1 small piece of cucumber,
Seasoning: red pepper, garlic, light soy sauce, salt, balsamic vinegar, sugar
Method: 1. After soaking the black fungus in cold water, cut off the root and tear it into small flowers. After boiling water in a pot, add the black fungus and blanch for 3 minutes
2. Cool with cold boiled water, wash off the surface mucus, and put it in a large bowl.
4. Wash the cucumbers, cut them into shreds and put them in a large bowl.
5. Put the garlic paste into the seasoning bowl, add an appropriate amount of light soy sauce, salt, balsamic vinegar and sugar according to your own taste and mix well to form a sauce.
5. Put the black fungus and cucumber shreds into a bowl together, pour in the sauce, and mix well
Cooking tips: Dried fungus, if you use that kind of compressed dried fungus, one serving, use a small half piece is enough.
4. Home-style cold sauce - red oil sauce
Red oil juice is a mixture of red oil, salt, and broth to form a juice, which is red and spicy. It is used to mix meat and vegetable raw materials, such as: red oil chicken strips, husband and wife lung slices, red oil bamboo shoot strips, etc.
When preparing red oil sauce, the key is that the ratio of vinegar, soy sauce and sugar is 1:2:1, and then the ratio of minced garlic, green onion and ginger is 3:2:1.
Recipe: red oil spinach powder skin
Ingredients: 150 grams of flour skin, 420 grams of spinach.
Seasoning: 8 grams of red oil, 10 grams of light soy sauce, 15 grams of balsamic vinegar, 10 grams of oyster sauce, appropriate amount of sesame oil.
Method: 1. Soak the powder skin in water to soften.
2. Wash the baby spinach.
3. Blanch the pot of boiling water under the powder, remove it, and let it cool in boiling water.
4. Put the spinach in a pot, blanch thoroughly, and remove.
5. Take a small bowl and add 2 spoons of light soy sauce, 2 spoons of vinegar, 1 spoonful of oyster sauce, 1 spoonful of red oil and a little sesame oil to make a sauce.
6. Put the spinach and flour skin into a large bowl, pour in the juice, and mix well.