The "three flavors" that are indispensable for making cold dishes, and adding more of them can double the taste

Today, I will share the practice of chili oil, scallion oil and garlic water, these three seasonings, learn these three seasonings, and you can make delicious cold dishes at home, and the taste is not inferior to that of a big restaurant.

1. Chili oil

Ingredients: 100 grams of coarse chili powder, 50 grams of fine chili powder, 900 grams of cooking oil, a little white sesame seeds, 5 grams of salt, 5 grams of sugar, 5 grams of aged vinegar, a little green onion, a little ginger, two star anise, 1 small piece of cinnamon, a little onion, a little coriander.

Steps:

1. Put 100 grams of coarse chili powder, 50 grams of fine chili powder, 5 grams of salt and a little white sesame seeds in a stainless steel basin, then add an appropriate amount of cooking oil and stir well, fully wet the chili powder for later use.

2. Add 900 grams of cooking oil to the pot, add green onions, ginger slices, shredded onions, star anise, cinnamon, and coriander to the cold oil, fry slowly over low heat, fry the spices dry, and remove the residue after frying until fragrant.

3. After removing the residue, continue to raise the oil temperature to 70% hot, scoop out one-third of the hot oil and pour it into the chili powder, stir it with a spoon to make the paprika evenly heated; Wait until the oil temperature drops to about 50% hot, then scoop out one-third of the hot oil and pour it into the chili powder, and continue to stir; Finally, wait until the oil temperature drops to 30% hot, pour all the remaining oil into the stainless steel basin and stir a few times.

4. Finally, add about 5 grams of aged vinegar, at this time, the oil noodles will have a fierce reaction, and the fragrance of chili pepper will also come to the nose, stir quickly with a spoon; Wait until the oil surface is calm, add 5 grams of sugar, stir well, cover and leave for 24 hours, wait until it is completely cooled and put it in a sealed container for storage, and take it as you eat.

In this way, the chili pepper is full of flavor and flavor, and the consistency is very good, and when mixing cold dishes, the chili oil can be adsorbed on the surface of the ingredients, and the finished dish tastes better.

2. Scallion oil

Ingredients: 1000 grams of cooking oil, a green onion, a handful of shallots, an onion, and a small piece of ginger.

Method:

1. Wash the green onions and cut them into small sections, wash and cut the shallots into small pieces, peel and cut the onions into thin strips, and cut the ginger into ginger slices.

2. Add 1000 grams of cooking oil to the pot, add the green onions, shallots and onion shreds in the cold oil, turn on low heat and fry slowly, fry all the spices until fragrant, dry and brown until browned.

3. Fry the spices until browned, turn off the heat and let the spices soak in oil for 2 hours.

4. Wait until the oil temperature is naturally cooled, remove the dried spice residues, pour the scallion oil into a sealed container for preservation, and take it as you eat.

Add two teaspoons of scallion oil to the coleslaw, and the taste will be greatly enhanced.

3. Garlic water

The production method of garlic water is relatively simple, chop the garlic into minced garlic after crushing it, and chop the minced garlic as fine as possible, then add a little salt to fully release the spicy taste of the garlic, and then add an appropriate amount of cool white open and stir evenly. It is easier to absorb the flavor of cold dishes made with garlic water than with minced garlic, but it should be noted that garlic water should be freshly made and used, and it will turn green if it is left for a long time.

When making cold dishes, in addition to the above three ingredients, add an appropriate amount of salt, monosodium glutamate, aged vinegar, and light soy sauce, and you can also make restaurant-flavored cold dishes at home.