凉拌桃仁的正宗做法,川东风味凉拌汁~凉拌核桃肉
本来打算做A岛名吃青椒猪头肉的，但找了很多地方都没找到比较完美的卤猪头肉，重庆主城这边我感觉都是把猪头皮和核桃肉分开卖的，老家那种每片肉切下来都有肥有瘦还带皮的猪头肉至今还没找到，所以只好买了点核桃肉回家拌上，正好也教大家做一个川东（万州）风味的凉拌汁。
川东风味凉拌汁和重庆主城这边主流凉拌汁我觉得更大的区别在于川东凉拌汁红油和香油的用量相对大得多，整个调料基本都是油，重庆主城的凉拌汁我吃过的几家都是水料占比较大，难免给人一种清汤寡水的感觉，吃起来也没那么滋润（而且吃过的几家都偏咸）。
话不多说开始配制料汁
需要准备的材料有：
大蒜···············································独头蒜1个（蒜瓣2~3个）
生姜···············································一片（厚度在1mm左右）
酱油（有复制酱油更好）····················3勺
醋··················································1勺
糖··················································2勺~3勺
胡椒粉············································1勺
花椒粉············································2勺
芝麻香油·········································4~5勺
红油···············································4~5勺
油辣椒············································4勺
味精···············································1~1.5勺
芝麻···············································3勺~4勺
芹菜杆（更好用土芹菜而不是西芹）·····2根（西芹的话半根就够了）
大葱白············································1根
大蒜加一点点盐用擂钵舂碎，蒜蓉里加凉水泡十分钟，取上层泡好的蒜水2~3勺，蒜蓉更好就不要混进来了。
然后上面所有调料拌在一起，料汁拌均匀后把核桃肉片扔进去搅合搅合，最后芹菜杆切粒，大葱白斜切马耳朵片也扔进去拌一下就可以了。
。。。。因为一开始是打算炒猪头肉的所以就没准备芹菜和大葱。总之假装有芹菜大葱吧~
PS：配菜不建议做太大的改动，比如吧芹菜和大葱换成葱花之类的（但可以把芹菜杆替换成等量的香菜！），也不建议往里面加榨菜碎花生碎之类的东西，这个样子就已经很好吃了。调料就是这几种，大家也可以根据自己的口味做一些微调，但尽量保证红油和香油的用量吧~
祝大家每天好胃口~
,凉拌核桃肉是什么部位四川凉拌核桃肉