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Commercial cold noodles, cold dishes and snacks
The more core spices in terms of seasoning configuration
The taste will become more and more delicate
In some internet celebrity restaurants often through the ming kitchen
You can see inside the saucer
Rich homemade spices are laid out
Business is good and tastes good
This is also the inevitable return after technical excellence
Soy sauce sesame oil is in "four oils and two waters"
An indispensable core seasoning
It is also a special flavoring oil
An industry insider who makes red oil rabbit diced cold mix chicken slices
One look will agree
Soy sauce sesame oil is essential for cold dishes
A fishy and fragrant oil
With this seasoning
Then the taste is more layered
Rich in taste
The fragrance is naturally more heavy
This core seasoning is also utilized
The amount of red oil and chili oil used for seasoning
Adjust appropriately according to the proportion of the three
It can achieve the purpose of increasing fragrance
It can also effectively reduce the spiciness
Not spicy slightly spicy medium spicy is how it is tuned out
Soy sauce sesame oil is a self-boiling technique
In the meantime, the oil temperature data is required
More stringent than several other compound oils
Otherwise, it is easy to burn paste or lack of incense
This chapter belongs to the Sichuan Commercial Cold Noodle Technology Column
"Four Oils and Two Waters" seasoning core soy sauce sesame oil
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