Sichuan pepper sauce
Ingredients: 200 grams of Sichuan pepper powder, 200 grams of dried chili peppers, 300 grams of Huaqiao Guilin sauce, 125 grams of four seasons treasure peanut butter, 450 grams of Haitian oyster sauce, 150 grams of Weishida raw soy sauce, 100 grams of seaweed mushroom soy sauce, 200 grams of white sugar, 150 grams of Shuangqiao monosodium glutamate, 150 grams of dried green onion, 150 grams of garlic paste, 50 grams of Jinhua ham, 50 grams of dried scallops, 50 grams of dried shrimp, 30 grams of ground fish, 300 grams of triad oil.
Process:
1. First put the paprika and crushed chili pepper in a pot with oil cotton incense and set aside.
2. Mix Guilin sauce, peanut butter, oyster sauce, soy sauce and soy sauce in the basin.
3. Put the three oils in the pot, put the dried shallots and garlic paste and stir-fry until fragrant, then put the Jinhua ham, dried scallops, and shrimp and stir-fry until fragrant.
4. Pour all the ingredients into the pot, cook slowly until slightly rolling, then add MSG, sugar, chicken powder and other flavors and simmer for 10 minutes.
5. After the sauce is cooled, mix the oil cover with 500 grams to prevent mold.
Flavor type: golden red color, pepper flavor, thick juice, slightly spicy and sweet aftertaste, is one of the Chao Cantonese strange flavor type sauce
Suitable dishes: Sichuan pepper sauce beef, Sichuan pepper sauce goose dried
Teppanyaki sauce
Ingredients: 1000 grams of Lee Kum Kee pork rib sauce, 700 grams of Lee Kum Kee seafood sauce, 700 grams of Haitianzhuhou sauce, 700 grams of Lao Gan Ma flavor tempeh sauce, 200 grams of Yang XieCheng satay sauce, 200 grams of Haitian oyster sauce, 600 grams of Guyue flower carving wine, 1000 grams of Lao Gan Ma spicy beef sauce, 100 grams of Korean sea pepper noodles, 50 grams of Knorr chicken juice, 1500 grams of Arowana blended oil
Production Process:
1. Put all the raw materials in the pot and push it slowly until rolling, taking care not to heat high, turn off the heat for about 10 minutes.
2. After the sauce is cooled, mix the oil cover with 500 grams to prevent mold.
Flavor type: red color sauce, salty and umami outstanding
Suitable dishes: teppanyaki beef, teppanyaki pork offal, teppanyaki large intestine
Spicy pot sauce
Ingredients: Lao Gan Ma Spicy Sauce 700 g, Hai Tian Zhu Hou Sauce 350 g, Pixian Bean Paste 1000 g, Lao Gan Ma ChiLi Sauce 700 g, Da Hong Pao Hot Pot Low Sauce 350 g, HaiTian Oyster Sauce 100 g, Lee Kum Kee Rib Sauce 350 g, Lao Gan Ma Bean Drum Sauce 350 g, Four Seasons Treasure Peanut Sauce 400 g, Red Oil 1000 g, Arowana Blend oil 1500 g
1. Place all the ingredients in the basin.
2. Start the pan with oil, drop all the ingredients in the pot, slow heat and roll until slightly roll for 10 minutes.
3. After the sauce is cooled, use 500 grams to blend the oil cover to prevent mold.
Flavor type: Spicy and delicious, dry steel dishes are indispensable sauces
Suitable dishes: dry pot field chicken, spicy chicken
Strange sauce
Ingredients: Pixian bean paste 5000 grams, pickled pepper sauce 3000 grams, finned chili pepper 2000 grams, salad oil 15000 grams.
Spices: star anise 500 g, grass fruit 400 g, fragrant fruit 400 g, cumin 500 g, fragrant leaves 500 g, white cinnamom 400 g, spirit herb 500 g (the above spices are beaten into powder)
1. First burn hot oil and stir in Pixian bean paste, pickled pepper sauce, and crushed rice dumplings with slow heat.
2. Pour all the spice powder.
3. Fry for about 15 minutes, pay attention to the heat while frying, and keep turning to avoid pasting the pot, and then bake from the fire for 30 minutes.
4. After cooling, use 500 grams to blend the oil cover to prevent mold.
Features: Spicy and delicious
This sauce is suitable for: roast, stir-fry, stew, braised and other dishes, such as braised rabbit, braised elbow, braised fish and so on
XO sauce
Ingredients: Yaozhu 500 g, Jinhua ham 400 g, earth fish 75 g, shrimp 50 g, Myodo curry powder 25 g, Arowana sesame oil 100 g, Arowana edible blending oil 1000 g, McCormick yellow ginger powder 25 g, dried chili pepper 25 g, dried shallots 50 g, minced garlic 50 g, chili oil 300 g.
1. Yaozhu, Jinhua ham put in the steaming cabinet steamed, hand shredded and set aside.
2. Place the earth fish in the oven and bake dry, beat the mincing in a blender and set aside.
3. Cut the dried pepper into small rings with scissors, and crush the dried shrimp and set aside.
4. Fry Yaozhu, Jinhua ham, dried green onion and minced garlic in oil.
5. Mix all the raw materials into the pot and stir-fry them together.
6. After cooling, mix the oil cover with 500 grams to prevent mold.
Flavor type: the raw material is sweet and spicy
Scope of application: small stir-fry king, XO sauce popcorn sprigs, XO sauce fried radish cake
Dan dan noodle sauce
Ingredients: 1500 grams of minced pork, 500 grams of snow vegetables, 500 grams of winter vegetables, 25 grams of pepper oil, 150 grams of Pixian bean paste, 250 grams of minced red onion, 250 grams of minced garlic, 75 grams of chili oil, 250 grams of LaoGanma spicy sauce, 25 grams of Four Seasons Treasure peanut butter, 75 grams of lard, 50 grams of Lao Gan Ma, 50 grams of Liubiju sesame paste, 50 grams of Da Hong Pao hot pot ingredients, 600 grams of Zhenjiang Chen vinegar, 50 grams of delicious fresh soy sauce, 2500 grams of water, 250 grams of noodle fishing
1. The minced meat fell into the pot to dry the water, put the baking stove to bake the dry body, 1 kg of snow vegetables, 1 kg of winter vegetables, and the spatula of the pot was dried and ready to use.
2. Stir-fry the minced shallots and garlic in a non-stick pan.
3. Put all the raw materials into the pot with a stainless steel pot and cook for one hour.
4. Dissolve the noodle fishing with water, contour the appropriate amount, stir while pouring, and stop at the right time.
Flavor type: strong aroma, slightly spicy
Scope of application: The world-famous Sichuan Dan dan noodles are this sauce
Column sauce
Ingredients: 5000 grams of mushroom adzuki, 500 grams of Lee Kum Kee hoisin sauce, 500 grams of Liubiju sesame paste, 500 grams of rock sugar, 250 grams of Donggunan milk, 50 grams of grass powder, 50 grams of cinnamon powder, 50 grams of allspice powder, 50 grams of tangerine peel powder, 500 grams of minced red onion, 500 grams of minced garlic, 10 grams of fragrant leaf powder, 10 grams of tangerine peel powder, 10 grams of grass fruit powder, 10 grams of star anise powder, 2500 grams of Arowana blended oil
1. Stir-fry 1 kg of minced garlic and 1 kg of minced dried green onion in a hot pan.
2. Mix all raw materials evenly.
3. Heat the pan to drop the oil, and stir all the raw materials under the pot to mix well.
4. After cooling, mix the oil cover with 1000 grams to prevent mold.
Flavor type: brown color, rich sauce flavor
Scope of application: braised beef brisket, braised pork knuckle
Satay sauce
Ingredients: 1000 grams of Yang Xiecheng sha ta sauce, 200 grams of four seasons treasure peanut butter, 100 grams of ground peanuts, 100 grams of soybeans fried to golden brown (crushed), 100 grams of minced shallots, 25 grams of minced garlic, 40 grams of crushed lemongrass, 40 grams of minced shrimp, 40 grams of red pepper powder, 80 grams of yellow ginger powder, 80 grams of tomato sauce, 80 grams of hawk millet powder, 50 grams of shrimp paste from Indonesia, 20 grams of sand kernel powder, 20 grams of jade gui powder, 20 grams of cumin powder, 20 grams of coriander powder, 1000 grams of arowana edible blending oil
1. Put the blending oil in the pot, when it is 60% hot, add the minced shallots, minced garlic, crushed lemongrass, and chopped shrimp, fry over low heat until dry and fragrant, and remove the oil control.
2. Leave the bottom oil in the pot, when it is 50% hot, add ingredients other than eagle millet powder, simmer over low heat to make the aroma, and finally add eagle millet powder to outline the mushroom.
Flavor type: Compound Southeast Asian taste
Scope of application: used to stir-fry seafood, beef and so on
Draft gel paste
Ingredients: 1600 grams of Haida Zhuhou sauce, 1000 grams of Lee Kum Kee seafood sauce, 400 grams of Yang Xiecheng satay sauce, 350 grams of ox head shacha sauce, 200 grams of Liubiju sesame sauce, 300 grams of four seasons treasure peanut butter, 50 grams of Meiji fresh soy sauce, 600 grams of Knorr chicken sauce, 4O0 of delicious source mosao sauce, 50 grams of Thai fish sauce, 200 grams of Donggu Nan milk, 200 grams of Guanghe curd milk, 500 grams of broth, 250 grams of sugar, 200 grams of Shuangqiao monosodium glutamate, 200 grams of five-spice powder, 20 grams of sand ginger powder, 5 g pepper, 5 g lemongrass powder, 2000 g Arowana blended oil
Production process;
1. Pour all the ingredients together and stir with an egg beater.
2. Heat the pan to drop the oil, pour the raw materials into the pot and push it slowly, push it until it is slightly rolled.
Flavor type; compound flavor, sauce flavor heavy
Scope of application: chicken gel, fish head