Dressing _ that can add the mouthfeel cooks the skill

Dressing _ that can add the mouthfeel cooks the skill
The cold dish is the important component in the cooked food, the cold dish has varied bad smell types, added the condiment juice of the different flavor type in the main material and took shape, cooperation contents of the condiment are different, form the flavor of having nothing in common with each other. Now introduce the preparation method of several groups of different flavor types, for making coldly and mixing or dipping in and eating the condiments to consult.Salt bad smell juice: Add right amount of fresh soup to mediate with refined salt, gourmet powder, sesame oil, is suitable for mixing and eating chicken, shrimp's meat, vegetables, beans,etc., such as salt bad smell chicken breast, salt bad smell shrimp, salt bad smell broad bean, salt bad smell lettuce,etc..Soy sauce juice: Mediate and make with the soy sauce, gourmet powder, sesame oil, fresh soup, is used for mixing the food or dipping in and eating the main material of meat, such as soy sauce chicken, soy sauce meat,etc..Shrimp sauce juice: The materials is shrimp seed, salt, gourmet powder, sesame oiled, continues wine, fresh soup. The method is that in addition the condiment is watered and boiled after frying the fragrant shrimp seed with the sesame oil first, it is white salty fresh flavor. In order to mix and eat the meat vegetables all however, such as the shrimp sauce bamboo shoots, shrimp sauce sliced chicken.Crab's oil juice: The materials are familiar ovary and digestive glands of a crab, salt, gourmet powder, Jiang Mo, continue wine, delicious soup. Cook and boil the condiment after the ovary and digestive glands of a crab is fried and fragrant with the plant first, it is tangerine salty fresh flavor. Used to mix and eat the material of meat or fish more, such as crab's oil sliced fish, crab's oil chicken breast, duck's chest of crab's oil
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