【Secret seafood barbecue sauce---- summer barbecue artifact, brush a little grill everything is very fragrant】
Hello everyone, welcome to my food micro headlines, I am the creator of the field of food: "Focus on food, make life more flavorful." "Today, I will share with you a practical seafood barbecue sauce recipe, accurate to the gram, to ensure that the taste is uniform, and what you learn is earned."
(1): Garlic paste
The detailed recipe is: 300 grams of steamed fish soy sauce, 100 grams of donggu yipin fresh, 40 pounds of vegetable oil, 20 pounds of garlic, 100 grams of white pepper powder, 400 grams of butter, 100 grams of sugar, and 300 grams of extremely fresh soy sauce
Production process: (1) the garlic is chopped into small pieces with a knife, the more broken the better, be sure to use a knife to chop, do not covet the convenience of using the machine to crush, easy to cause oxidation and flavor, as well as water to affect the taste of the sauce and adverse sauce preservation. (2) Fill the garlic with a dense leak, put it into water to rinse off the impurities on the surface of the minced garlic, and then drain the water and set aside. [The purpose of this is to make the minced garlic easy to preserve, easy to fry, not easy to burn, no bitter taste, and the bad point is that the taste will not be too fragrant.] 】、
(3) Pour oil into the pan, the oil temperature rises to 30% heat, pour lard, add half of the minced garlic, turn on low heat and fry slowly, fry golden brown and rich garlic, then add the other half of the minced garlic, stir well. (4) Continue to pour steamed fish soy sauce into the pot, taste very fresh soy sauce, sugar, white pepper, donggu a pint of fresh, stir well.
(2): Seafood juice
The detailed recipes are: Haitian soy sauce 300 grams, steamed fish soy sauce 200 grams, extremely fresh taste 400 grams, water 600 grams
Production process: (1) All the above ingredients, add together in proportion to stir well, then place on the fire, boil over low heat, and let cool naturally.
【Note】 This sauce is suitable for all kinds of seafood barbecue: such as: scallops, grilled mussels, grilled oysters, as well as garlic flavor type barbecue: such as: garlic eggplant, garlic shrimp and so on. The details of the operation are: the scallops are grilled to eight maturities, spread with an appropriate amount of garlic sauce to cook thoroughly, and finally pour in the appropriate amount of seafood sauce to increase the flavor.
Today I will share with you a column, suitable for restaurants, restaurants, hotels, and food stalls, and catering entrepreneurs, to solve the problem of difficult menu updates, the problem of inconsistent taste, and strive to use the lowest labor costs, achieve the greatest profit, hundreds of thousands of entrepreneurial capital investment, and still have dozens of sauce recipes?
Let you at least have the following gains:
1: A sauce into a dish, so that the cooking novice can also fry a good dish, in front of the pot friends also have face.
2: The finished dish is stable, and the sauce tastes the same, making the dish taste consistent.
3: Control the cost and reduce unnecessary waste
4: Easy to manage, unified management.
Welcome to click on the card below, click to subscribe to my column "Liu Youqin - Home-cooked Sauce Recipe (Practical)" I will teach you 200 sauces, the formula ratio is accurate to the gram, to achieve the standardization of dishes, out of the catering dilemma.
