Recipe 1: Salad dressing
Taste: Based on manais sauce, it is mixed with garlic, mustard and so on
Ingredients: 120 g of minced onion, 1 liter of salad oil, 350 ml of white vinegar, 120 g of sugar, 2 raw egg yolks, 2 g of minced garlic, 20 g of mustard,
Preparation: Mix egg yolks and salad oil and beat well, add other ingredients and mix well.
Scope of application: a kind of sauce for cold vegetable salad, mixed salad, generally single with head plate salad, such as vegetable salad, pastoral salad.
Tip: Chinese chefs can use it to make a variety of salads, such as fruit salads, shulai salads, or deep-fried products.
Recipe 2:
Fruity salad dressing
Raw material A (500 points each of apples and bananas in the Team of Ha, 50 grams of black water olive), material B (sand
500 grams of sauce to 50 grams of "0 grams of sugar of The Branch, 50 yuan of pump powder, 5 grams of refined salt)
The production of A material main strongman residue is left as a result of this fruit added to the C ingredient into the pot simmered over medium heat to make a thick paste, wait for its natural cold and add 3 ingredients tax evenly into langcheng
The scope of application can be used for various knot color holding bag fried juice and so on
Recipe 3:
Coffee salad dressing
Ingredients 10 g salad dressing, 1 g Nescafe, 1 g gold wire with warm water 80 degrees
Preparation: Melt the Nescafe in warm water, then add the salad dressing and mix well. Raw material base circumference
Scope of application Can be used to prepare cold dishes such as fruits. Seasoning salad sauce
Recipe Four
Mint salad dressing
Ingredients 60 grams of salad dressing, 4 grams of lemon juice, 10 grams of sanhua evaporated milk, 10 grams of mint wine, 2 grams of refined salt
Preparation Mix well with the above ingredients.
Scope of application: Can be used to prepare cold fruit dishes, or with meat ingredients.
Dishes:
Mint meat
Raw materials 150 g of pork neck, 50 g of corn kernels, 10 g of mint leaves, 10 slices of potato chips.
Seasoning Mint salad dressing 75 g, egg white 20 g, refined salt 4 g. Corn starch 15 g. Salad oil 800 g.
1. Cut the pork neck into length 2.5 cm and width 2 cm. Add egg white and fine salt to a 0.3 cm thick slice and marinate for 20 minutes until flavorful, pat the corn starch and add to a 50% hot salad oil and simmer for 1 minute. Scoop out and set aside. 2. Put the corn kernels on an iron plate and bake on low heat for 3 minutes until it is caramelized; Peppermint leaves are soaked in 50% hot salad oil and fried for 3 seconds.3. Leave 10 grams of oil in the pot.When it is 60% hot, add the fried pork neck, corn kernels and mint salad dressing and stir-fry well, and put them on the potato chips. Garnish with fried mint leaves.
Recipe five
Salad curry sauce
Ingredients 200 g of fresh leeks, 500 g of salad dressing. Condensed milk, curry powder 150 g each, honey 10
National chicken sauce 200 g, curry sauce 250 g, salt 20 g. White vinegar 30 g.
Make leeks washed. Chop into fine mud. Mix well with other ingredients to form a sauce,
Scope of application The usage is similar to that of salad dressing. However, it is mostly used as a dipping sauce for golden shrimp, puff pastry, etc
Dishes
Golden puff pastry shrimp
500 grams of shrimp and 150 grams of fried potato pine. 1 kg of seasoning salad oil (60 g of actual consumption), 200 g of salad curry paste, 5 g of salt and monosodium glutamate, 10 g of green onion and ginger slices, 8 g of cooking wine, 500 g of crispy syrup.
Make 1. Wash the shrimp, shell and sand line (leave the head and tail). Add salt, monosodium glutamate, green onion. 30 minutes of marinating in the pan and cooking wine.2. Put salad oil in the pot, burn until it is 70% hot, add the shrimp with a crispy pulp, soak and fry for 1-1.5 minutes on high heat, and fish out the oil control. 3. When guests order, the base shrimp is wrapped evenly and less pulled curry paste, and then the fried potatoes are loose and served.
Yellow curry juice
Ingredients 100 g each of shallots and garlic, 150 g of lemongrass, 110 g of galangal, 80 g of salad oil, 20 g of Thai curry powder, 600 g of coconut paddle, 50 g of fish sauce, 45 g of sugar. MONOSodium glutamate 30 g, turmeric powder 120 g, divided into 1 as 25 g,
Make 1 onion cut into triangular slices, peel and wash the garlic, cut the spear into pieces, slice the galangal and beat into purees in a blender and set aside.
2. Heat the net pot with salad oil, add the mixed pipe to make 1. Cut the onion into triangular slices, peel and wash the garlic 100 grams, chop the lemongrass into pieces into the beaten spice puree, sauté over medium heat for about 10 minutes, add Thai curry powder, coconut milk, bring to a boil over high heat, change to medium heat and simmer for 5 minutes. Season with fish sauce, sugar, monosodium glutamate and turmeric powder and simmer for 30 seconds.
Scope of application Yellow Curry is suitable for cooking any ingredient and is a universal curry sauce.
Curry seafood tofu
Ingredients: 4 prawns and 4 strips each, 100 grams of net squid meat, 3 crab meat sticks, and 1 piece of tender tofu
Seasoning Lime leaves 5 pieces. Sanhua evaporated milk, yellow curry sauce. 100 g each of coconut milk, 5 g of salt,
Make 1. Peel off the head shell of the prawn and keep the tail; Squid meat knife; Tape shelling; Cut the crab meat stick into 2 cm long diamond-shaped pieces: put these ingredients in boiling water and cook for 2 minutes, then drain; Cut the tender tofu into 2 cm square pieces and blanch in boiling water for 1 minute. 2. Pour coconut milk, sanhua evaporated milk and salt into the pot. Lime leaves and yellow curry sauce, stir over medium heat to form curry sauce.3. Put all kinds of seafood and tender tofu into the curry sauce, cook over medium heat for 8 minutes, so that the soup gradually thickens, and finally out of the pot and sprinkle with 2 pieces of lime leaves cut into shreds,
Key According to the available ingredients at hand, a variety of seafood can be used as appropriate to make the dishes richer and more local.
Green curry
Ingredients: 500 grams of green peppers High sedges, 100 grams of goodness, 1 coarse-skinned lemon 120 grams of shallots, 200 grams of lemongrass, 150 grams of salad oil, 1200 grams of coconut milk, 60 grams of sugar, 60 grams of fish syrup, 50 grams of shrimp paste, 35 grams of monosodium glutamate, 20 grams of peppercorns, 10 grams of cumin powder,
Make 1. Wash and cut the green pepper into sections; Wash the tall sedge, peel the coarse-skinned lemon after peeling everything four, cut the onion into triangular pieces: the lemongrass cut into pieces; Slice the galangal, mix the above ingredients into a blender and whip into a puree. 2. Put the salad oil into the net pot, put in the beaten spice puree, sauté for about 20 minutes on medium heat to cook, add 900 grams of coconut milk and water, bring to a boil on high heat and change to medium heat to boil for 6 minutes, add the remaining raw materials to taste.
The scope of application is suitable for cooking poultry and livestock. A curry sauce made from seafood ingredients.
Example: Green curry bamboo shrimp
Selling points Green curry has a fragrant and delicious characteristic, very suitable for cooking seafood, and then paired with papaya, banana and other fruits, more highlight the fragrance.
1 raw papaya, 50 g banana, 1 pair of bamboo shrimp.
Seasoning Green curry, three flowers evaporated milk. 50 g each of coconut milk, lemon leaves, 10 g of green and red pepper horn, chili oil, minced garlic. scallions
head. 5 grams of wet starch and 1 kg of salad oil (about 40 grams). Preparation 1. First remove the bamboo shrimp and sand thread, marinate in 5 grams of green curry sauce for 20 minutes: cut the papaya into sections. Denuclearization; Peel the banana. Slice, 2. Put the shrimp flying water, control the water and put it into the oil pot to pull the oil, start the net pot, add the minced garlic, stir-fry the shallots, add the three flowers evaporated milk, chili oil, coconut milk, green curry. Lemon leaf. The green and red pepper horns are cooked with the ingredients for 5 minutes, and finally beaten and put in the papaya.
Black curry
Ingredient a (400 g of black pepper, curry powder, dried hui, 200 g of dried garlic, 300 g of South American powder, 180 g of red pepper powder, 30 g of lemon leaves, 100 g of fresh southern ginger, 50 g of vanilla each of fresh southern ginger and jia chai).150 g of butter, 80 g of soup, fish sauce, caster sugar, coconut milk, 3 Preparation 1. Ingredient A is mashed in a large stone pot until it is puree (this state is called flower evaporated milk 50 grams, dark soy sauce 5 grams, and liyang). 2. Remember the pot into the butter to boil, put in 50 guli hu gall burst wood but into the soup and stir well, after boiling over high heat. Season with fish sauce, caster sugar and dark soy sauce. Then add coconut milk, sanhua evaporated milk and stir well, and finally change the heat to simmer
Scope of application: A curry sauce suitable for cooking meat ingredients.
Example: Stone nest black curry cowboy bone
Ingredient a 230 g of shredded shallots, 250 g of denim bone, 1 egg yolk.
Cashew nuts, 100 grams of coconut milk, 20 grams of peanut butter, 10 grams of white sugar.
Ingredient b 50 grams of minced black pepper, 25 grams of curry powder, 25 grams of red pepper powder, 100 grams of salad oil, 500 grams of soup base, 10 grams of fish sauce, 6 grams of dark soy sauce, 200 grams of shredded shallots, 50 grams of salad oil.
Preparation: 1 shredded shallot 200g and ingredient a stir-fry in a blender into a puree set aside, put into the oil pan, stir-fry for 3 minutes on medium heat until fragrant, then add ingredient B and stir-fry for half a minute.
2 Don't heat the pan, fry the cowboy bones in hot oil until they are seven ripe, and cook the fried cowboy bones and the sautéed seasoning together for 3 minutes.
3 Heat the stone nest, add 30 grams of shredded shallots and stir-fry until fragrant, put the finished black curry cowboy bone into the stone nest, and add egg yolks according to the taste characteristics.
Red curry
Ingredients 10 grams each of lemongrass, Thai finger pole, garlic, shallots, coriander, Thai curry powder 20 grams each, Indonesian curry powder, yellow ginger powder 30 grams each, salad oil 25 grams, butter 16 grams, three flowers evaporated milk 1200 grams, coconut milk 800 grams.
Preparation Cut the lemongrass into small pieces, cut the garlic into minced, cut the round chrysanthemum into minced, watch the vegetables cut into small pieces, and cut the Thai finger pepper into circles; Thai curry powder, Indonesian curry powder, turmeric powder and purified water are mixed into a sauce and set aside. Heat the pot, add salad oil to 50% heat and add the minced lemongrass. Minced garlic, minced shallots. Stir-fry the coriander and finger pepper together, add butter, stir-fry for about 10 seconds Add the prepared curry juice to boil, then add sanhua evaporated milk, bring the coconut milk to a boil over high heat, change the medium-low heat and simmer for 15 minutes, and use a leak to filter out various spice residues.
A curry sauce suitable for seafood preparation,
Large plate of red curry seafood
100 grams of raw clams and flower clams, 60 grams each of nine-belly fish, base shrimp and cuttlefish, 50 grams of parsley and shallots, 20 grams each of green and red peppers,
Seasoning red curry 500 g Preparation 1.After the various shellfish seafood and the nine-belly fish and the base shrimp cuttlefish are cleaned, they fly together in the water for backup: parsley cut into sections, shallots cut into triangular slices: green. Cut the red pepper into strips and set aside. 2. Start the pot, mix all kinds of shellfish and seafood, shrimp cuttlefish together with red curry and cook until seven ripe, then add the rest of the ingredients to cook for about 1 minute, out of the pot and plate.
Italian tomato juice
Taste predominantly tomato flavor
Ingredients 60 g butter, 100 g onion, 60 g carrots 400 g tomato, 200 g tomato paste, 1 g pepper, 15 g sugar, 2 g perilla, 60 g garlic, 20 g olive oil, 1.5 liters of chicken broth.
Make 1. Wash carrots, cut into hob pieces weighing about 5 grams, cut the onion into thin slices; The tomatoes are divided into four. 2. Put olive oil in the pot, when it is 60% hot, add onion slices and carrots. Sauté the garlic over low heat, add tomato paste and sauté for 1 minute, add chicken broth, tomato and butter. White sugar, hu
Bring pepper and perilla to a boil over high heat, reduce the heat and cook for 20 minutes, then remove and pour into a blender and crush, suitable for making spaghetti. pizza. The first plate is even used as a base sauce for some main dishes, such as Italian seafood dumplings and potato balls.
Chinese chefs are reminded to use this ingredient as a stir-fry or dip in a fried dish.
Italian seafood noodles
500 grams of thin pasta, 50 grams of diced onion, 60 grams of diced mushrooms, 200 grams of fresh shrimp 100 grams of fresh mussel meat, mesh rings, and small pieces of salmon. Seasoning 150 g Italian tomato juice, 100 g salt, 30 g olive oil and 30 g butter. 100 ml of wine from grapes, 10 points of salt and 10 points of pepper. Make 1. Bring 2500 g of water to a boil, add salt and olive oil, then add the spaghetti noodles, stir well so that the noodles do not stick together, cook for 12 minutes. Or until the noodles are soft. 2. Put the butter in the pot and sauté the diced onion after melting. Diced mushrooms. Then add the shrimp. Mussel meat, eye fish ring. Salmon in small pieces, pour in white wine, season with salt and pepper, then cover and cook for 1 minute. Finally, mix well with the cooked spaghetti and drizzle with italian tomato juice.
White curry
Ingredient A (300 g cashew nuts, 200 g peanuts and walnut kernels, 150 g melon seeds, 5 g coriander seed adzuki bean lotus, 1 star anise, 25 g fish flavored marsala powder, 20 g fish sauce, 10 g coconut sugar), 150 g butter, 200 g curry powder, 150 g southern ginger powder, 20 g lemon leaf, South American Kocha. 100 grams of dried shallots and dried garlic, 50 grams of lemongrass, 80 grams of soup, coconut milk. Sanhua Evaporated Milk Making 1. Mash ingredient A in a large stone pot until it is pureed (this state is called white curry gall). 2. Boil in butter, pour in 50g of white curry gall and fry dry, then add curry powder. Nan Jiang, Jia Chai. Dried shallots. Dried garlic. Lemongrass, then pour into the soup and stir well, after bringing to a boil, add fish sauce sanhua evaporated milk to stir evenly, and finally change the heat to simmer. A curry sauce suitable for seafood preparation, mainly a powder of nut raw materials
Thai chutney
Raw material Citronella 10O g. 3O grams of southern ginger, 4O grams of thai pepper 1O grams of fragrant leaves, 5O grams of sugar. Thai fish sauce 3O g, lime 40 g, coriander 30 g. 20 g of garlic, 350 milliliters of mineral water
Made with lemongrass, ginger and thai pepper. Fragrant leaves Lime, parsley and garlic are placed in a blender
Finely chop and use white sugar. Fish sauce. and water seasoning,
The scope of application is mostly used to make various seafood. Vegetable salad. It can also be used as a fried product. Steamed fish dipping sauce. Or with fresh fruit (sweet orange. Grapefruit), onion to stir in - up to make a fruit salad.
Chef Tips Chinese chefs can use to make a variety of salads, such as fruit salads, vegetable salads, or fried products
Steamed fish dip.
Lemongrass crisp fish refreshing
Raw grass carp meat 200 g. Asparagus 50 g. Seasoning 20 grams of lemongrass, breadcrumbs 100 grams, chutney 60 grams, corn starch 10 grams, salt, MSG 5 grams each, sugar 3 grams, salad oil 1 dry gram, green onion knots 1 gram. Egg liquid 50 g. Make 1. Wash the lemongrass.Add 100 grams of water to low heat and boil, remove from the heat and filter the juice for later.2.The grass carp meat is put into a blender and beaten into a paste, add corn starch and lemongrass juice. 3 grams of salt, monosodium glutamate and sugar are pureed and placed on a flat dish (the plate should be smeared with a little salad oil in advance!. Put the fish on a plate and smooth (about 0.2 cm thick) into a cake shape, heat and steam for 4 minutes until cooked; Wash the asparagus. Cut into 10 cm long segments. Add 2 g of salt to boiling water and heat for 1 minute. Fish out the controlled water. 3. Remove the steamed fish cake, roll up the asparagus and stick the egg liquid. Shoot breadcrumbs. Add to 50% heat of salad oil and fry for 2 minutes over medium heat until the color is golden, remove the oil control, 4. Fry the fish fillet trim and place it neatly
The shallots are tied tightly and erect in the dish. Drizzle with churnish sauce.
Italian vinaigrette
Recipe one Flavor Compound vinegar flavor
Ingredients 40 g each of minced garlic, balsamic vinegar, 15 g of minced shallots, 30 g of onion and pepper, 4 g of basil, 150 g of red wine vinegar, 10 g of salt village + 8 g, 15 g of mustard, 200 g of olive oil Preparation Pour all the ingredients (except olive oil) into the food blender. Stir well, then slowly pour in the olive oil, stir well, and make all kinds of vegetable salads or seafood salads.
Recipe 2: Compound vinegar flavor
Ingredients Italian black vinegar 500 g, chopped onion 100 g, 2 cloves, salt, pepper 10 g each Make black vinegar, chopped onion, cloves put in a pot on low heat and cook for 20 minutes, filter and add salt and pepper to taste. If it is too thin, you can add a small amount of starch to increase the consistency, and the spices with black vinegar can be matched according to your preference.
Recipe three
Ingredients 160 g of black vinegar, 160 g of red wine vinegar, 10 g of coriander wood, 160 g of olive oil, 10 g of salt
g, pine nut kernels 10 g.
Make 1. Black vinegar, red wine vinegar mixed and then collect the juice over low heat for about 0.5 hours. 2. Add olive oil and salt. Pine nuts and coriander jasmine can be seasoned evenly.
Scope of application For vegetable salad, cold vegetable salad as a basic dip in a variety of cold vegetable head plates, such as
Pastoral salad.
Example: Vegetable salad
Raw material seasonal vegetables (varieties can be mixed according to the season) 200 grams.
Seasoning Italian black vinegar sauce 30 g,
Wash the vegetables, soak them in ice water until firm, remove them and place them on a plate and serve with black vinegar sauce. Serve with black vinegar sauce over seasonal vegetables.
Dutch juice
Taste Milky flavor
Ingredients 2 egg yolks, 80 g butter, 5 g minced coriander. , white vinegar, incense leaves, ta li root (- seeds of dried incense
Ingredients) 10 g each of coriander root.
Make 1. Add the amount of shell Hl to a homogeneous.2. Add butter. Coriander wood, sound HT, 1 also very powerful, coriander root - up
Just beat well. The scope of application is used for cold vegetable head plate, but also for hot vegetable sea fresh sauce. Such as grilling a variety of seafood.
Chef tips are used for Chinese food, which can be used as crispy pigeons and fried lamb chops. Dip for seafood.
Recipe 2 50 g chopped dried shallots, 10 black peppers, 6 fresh egg yolks.
Seasoning 900 g butter, white vinegar 62.5 g, sugar 10 g, salt 5 g, pepper 6 g
To make 1. Sauté the chopped shallots and black peppercorns over low heat with 150g butter. Then put the remaining butter in the pot and simmer together until dissolved. Add white vinegar, sugar and salt. Season the pepper after leaving the heat. Stir while adding the beaten egg yolk solution. Stir well.
The app can be used to modulate salads
Example: Lamb chops in Dutch sauce
Ingredients Lamb chops 400 g, garlic diced. 10 grams of chilli rings and 10 grams of lettuce leaves.
Seasoning Dutch juice 50 g. Marinades (onion, carrot. 50 grams of celery each. Salt 10 g, MONOS glutamate 5 g, light soy sauce 12 g), brine 1 kg. Salad oil 2 kg (consumes about 100 g).
Make 1. Wash the lamb chops, cut into large pieces, add the marinade and marinate for more than 2 hours. 2. The sheep is discharged into the brine. Low heat for 30 minutes. Add to 60% hot sandalwood, fry over low heat until golden brown, remove from the dish. Sprinkle with diced garlic, chilli rings, lettuce - garnish and serve with Dutch juice.
Red wine juice
Taste of wine aroma
Ingredients 10 g butter, chopped onion, 15-20 g each minced garlic. 100 grams each of red wine and Western-style sauce, 2 grams each of salt and Nestlé light cream.
Make the pot with butter, boil the onion, minced garlic, sauté over low heat to make the incense, add the red wine, simmer until the red wine is halfway through, add the ordinary Western-style sauce, simmer over low heat, and season with salt and evaporated milk oil.
Scope of application Mainly used for steaks, lamb chops and other grilled dishes, such as coffee lamb chops, steak steaks.
Tip Chinese food can be used as a drizzle for meat ingredients.
Dishes: Western-style roast lamb fillet
Ingredients 380 grams of lamb chops, rolls, carrots, lemon pieces, nine-layered tower leaves 5 grams each.
Seasoning 15 g red wine, 1 g ground black pepper. Rosemary 0.5 g, salt 3 g, butter 20 g, red wine juice 50 g.
Make 1. Lamb chops with red wine, minced black pepper, rosemary, salt and marinate for 20 minutes. 2. Heat the grill, add butter, boil and add lamb chops, fry on low heat for 5 minutes until the color is golden, about seven or eight ripe, out of the pot change the knife into two plates. 3. Drizzle the red wine juice over the fried lamb chops and garnish with rolls, carrots, lemon chunks, and nine-tiered tower leaves.
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