[Sichuan pepper juice]
Stir in sichuan pepper sauce with conch
Recipe: Japanese soy sauce 1 pair, Minato Shunmei extremely fresh 2 two. Lee Kum Kee steamed fish soy sauce 1 two. 2 pairs of soup, 6 grams of monosodium glutamate, 6 grams of chicken powder, 20 grams of minced garlic, 30 grams of fresh millet peppers, 13 grams of sugar
《Production Process》
First, the millet peppers are washed and cut into rings, and then mixed with spices to form Sichuan pepper juice
Flavor type: umami spicy,
Scope of application: suitable for salmon, kale, mixed chicken, conch and other dishes to see.
Preservation method; It can be stored for 8-10 days in an environment below 0 °C--5 °C
[Five-spice juice]
Brine platter
Recipe: Star anise 10 g, cinnamon 5 g, cloves 2 g, grass fruit 2 g, licorice root 2 g, coriander 2 g, sand kernel 2 g, shannae 2 g, cumin 3 g, refined salt about 20 g, brandy 1 two, Mijida soy sauce 1 two, sugar 10 g, shuangqiao monosodium glutamate 10 g, ginger minced 20 g, sesame oil 2 two
Add 2 pounds of water or fresh soup to the above spices, bring to a boil for 5 minutes, add the flavors and pour into the container, seal the juice with sesame oil and simmer for 15 minutes before use. (The above material dosage can be prepared into 30 dishes) to remove dregs,
Taste: This recipe is based on five-spice salty and umami, which can be directly drizzled into the cut cold dish,
Scope of application: the juice is directly mixed into the marinade, and the amount of red oil can be added to the appropriate amount. It is generally suitable for mixing meat brine products.
[Sesame sauce sauce]
Mixed with shredded chicken with dragon noodles
Recipe: 2 tahini paste, 15g salt, 15g monosodium glutamate, 10g sugar, 15g garlic paste, 5g allspice powder, 1 arowana blending oil, 1 pair of sesame oil
First, stir the tahini with salad oil, and then add the above spices to mix well. (The above ingredients can be prepared in 15 dishes)
Taste: Fragrant sauce, salty and fresh
Scope of application: This formula is often used to mix white meat, mix shredded chicken, mix white belly, mouth strips and other animal-based brine products with less fishy taste.
[Garlic sauce]
Garlic puree refreshing belly
Recipe: 5 minced garlic, 1 salt, 1 msg, sugar 30g, brandy 1, white pepper 20g, Arowana blended oil 2, sesame oil 12
Add the above ingredients to the clear soup or cold boiled water 1.5 kg and stir well, then add salad oil and sesame oil to stir evenly. (The above ingredients can be prepared in 30 dishes)
Taste: Rich garlic flavor, salty and appetizing
Scope of application: The flavor juice of this recipe can be directly drizzled into the cold dishes such as chicken shredded, belly shredded, mixed with white meat, etc., or mixed with raw materials and then plated.
Garlic paste sauce is generally used in boiled cold dishes, so do not use soy sauce
The storage method can be stored for 8-10 days in an environment of low sub-0 °C-5 °C