The 40-year-old chef shared 70 sauce recipes, and the chef collected and learned

The 2200-year-old "Cantonese Cuisine" selects 70 secret sauces, which will be collected forever!

"2200-year-old "Cantonese cuisine" A selection of 70 secret sauces, will be a permanent collection!

The 2200-year-old "Cantonese Cuisine" selects 70 secret sauces, which will be collected forever!

The 2,200-year-old "Cantonese Cuisine" selects 70 secret sauces, which will be collected forever

The 2200-year-old "Cantonese Cuisine" selects 70 secret sauces, which will be collected forever!

The 2200-year-old "Cantonese Cuisine" selects 70 secret sauces, which will be permanently collected!!

The 2200-year-old "Cantonese Cuisine" selects 70 secret sauces, which will be collected forever!

10 high-end club private Cantonese sauce production methods sharing

Cantonese cuisine is based on the strengths of hundreds of schools, with a wide range of materials, rare materials, exquisite ingredients, good at innovation in imitation, and cooked according to the preferences of diners. Although Cantonese cuisine is known for its high-end cuisine, popular products such as Cantonese roast meat and Teochew brine are still popular among diners and have been booming for a long time. As for whether a Cantonese dish is authentic or not, it is often closely related to the sauce and brine recipe behind it.

As we all know, sauce is the soul of a dish, and the quality of the sauce directly affects the final direction of a dish. Many classic Cantonese dishes are inseparable from their unique sauces

For example, Cantonese-style roast suckling pig with "thin and crispy skin, tender meat, and crispy bones", white-cut chicken with "yellow skin, crispy bones, and sweet and tender meat", crispy roast goose with "golden red color, crispy skin and tender meat, and delicious taste", and baked lobster in soup with full color and flavor.

These well-known Cantonese dishes are loved by people all over the country, because the sauce can not only ensure the quality and stability of the dishes, but also suit the tastes of more people.

Below, we will introduce 10 commonly used sauce and marinade recipes in Cantonese cuisine for your reference.

10 Cantonese sauce marinated recipes

Teochew brine formula

Make:

1. Take 500 grams of ginger and green onion, fry them in a hot pan until golden brown, remove them and pour them into 10 kg of broth.

2. Take 400 grams of cinnamon, 400 grams of grass fruit, 300 grams of star anise, 150 grams of nutmeg, 100 grams of licorice, 100 grams of cardamom, 2 catties of ginger, 150 grams of sand ginger, 50 grams of angelica, 50 grams of bay leaves, 50 grams of anise, 100 grams of cloves, 100 grams of hairy dogs, 100 grams of thyme, 10 grams of lemongrass, 50 grams of Sichuan pepper, 50 grams of white peppercorns, 15 grams of tangerine peel, 5 monk fruits, 2 clams, 1 kg of red yeast rice, respectively, into the soup bucket, with slow fire for 6 hours.

3. Pour 1 bottle of light soy sauce, 1 bottle of Maggi fresh soy sauce, 1 bottle of fish sauce, 100 grams of dark soy sauce, 50 grams of salt, 2 packets of flavor, 2 catties of rock sugar, 200 grams of chicken powder, 250 grams of oyster sauce into the boiled stock, and bring to a boil.

Chicken water recipe with soy sauce

Material:

Spices:

30 kg of broth, 80 grams of licorice, 100 grams of cinnamon, 50 grams of cloves, 50 grams of Sichuan pepper, 20 grams of fennel, 100 grams of grass fruit, 1O grams of bay leaves, 2 monk fruits, 15 grams of tangerine peel.

Seasoning:

1 bottle of Shao wine, 400 grams of rock sugar, 1 pack of flavored powder, 4 bottles of light soy sauce, 1 bottle of Maggi soy sauce, 1 bottle of oyster sauce, 100 grams of fish sauce, 300 grams of dark soy sauce, 100 grams of chicken powder, 50 grams of pepper, 150 grams of sesame oil.

Make:

Fry the spices in oil until fragrant, then add 1500 grams of water to the soup, then add the seasoning, and decant to remove the foam after boiling.

Chaoshan chili sauce

The color of this sauce is golden red, the flavor is fragrant, the juice is thick, the aftertaste is slightly spicy and sweet, and it is one of the strange flavor sauces of Chaoyue.

Material:

60 grams of Sichuan pepper powder, 80 grams of chopped Sichuan pepper, 100 grams of Guilin sauce, 40 grams of top sauce, 150 grams of oyster sauce, 50 grams of light soy sauce, 30 grams of dark soy sauce, 60 grams of sugar, 50 grams of flavored powder, 36 grams of dried green onions, 36 grams of garlic paste, 20 grams of Jinhua oil shellfish, 20 grams of sea rice paste, 10 grams of earth fish paste, 100 grams of Sanhe oil.

Method:

1. Heat the pot, stir the Sichuan pepper powder and Sichuan pepper until fragrant, pour it out and put it into a clean pot, pour in Guilin sauce, top peanut butter, oyster sauce, light soy sauce and dark soy sauce and mix well.

2. Start another pot, pour in Sanhe oil, stir-fry with shallots and garlic until fragrant, then pour in Jinhua puree, scallop puree and sea rice puree and stir-fry until fragrant, and pour into the sauce pot.

3. Cook the sauce pot over low heat until it bubbles, then pour in flavoring powder, sugar, chicken powder and other seasonings, mix well and cook until it bubbles again, and it is ready.

Three-way oil modulation (the same below):

1500 grams of salad oil, 80 grams of chives, 60 grams of shallots, 40 grams of ginger, 50 grams of turnips, 60 grams of shallots, fry in a clean pot until fragrant and filtered.

Example sauce

Material:

250 grams of minced ginger, 40 grams of chopped shallots, 150 grams of garlic granules, 100 grams of Jinhua sea rice mushrooms, 100 grams of flavored powder, 100 grams of fresh red pepper puree.

Method:

Heat the oil in a clean pan, pour in the accessories, stir-fry evenly and season after cooking.

XO sauce

Material:

Ingredients:

1200 grams of conpoy, 350 grams of sea rice, 180 grams of earth fish, 150 grams of Jinhua ham.

Seasoning:

450 grams of fine chili powder, 80 grams of garlic paste, 3 chili peppers, 120 grams of raw pepper sauce, 100 grams of Lee Kum Kee bean paste, 100 grams of garlic hot sauce, 1 wild pepper, 100 grams of Guilin sauce, 35 grams of pepper noodles, 30 grams of oyster sauce, 180 grams of sesame oil, 40 grams of fish sauce, 100 grams of flavored powder, 48 grams of sugar, 60 grams of chicken powder, 20 grams of wine.

Method:

1. Add the main ingredient to the water cage and cook it, and then cut it into fine rice.

2. Put the oil in the pan, then put the rice-shaped main ingredients in the oil pan and fry them crisply, drain the oil and set aside.

3. Put oil in another pot, put wild pepper, original pepper, bean paste, Guilin sauce, garlic hot sauce, chili pepper, stir-fry the red oil over slow heat, then add oyster sauce, fish sauce, flavored powder, chicken powder, sugar, sesame oil, pepper noodles and fry to bubble, and finally pour in the main ingredients of the dry body, mix well.

Claypot sauce

Material:

Ingredients:

40 grams of Jinhua ham puree, 20 grams of sea rice puree, 30 grams of scallop puree, 10 grams of tangerine peel puree, 30 grams of dried onion puree, 30 grams of garlic puree.

Seasoning:

Ingredient A (600g of Zhuhou sauce, 450g of hoisin sauce, 260g of top sauce, 80g Maggi fresh sauce, 80g of oyster sauce, 120g of sweet sauce, 30g of fish sauce, 30g of light soy sauce)

10 grams of sand ginger powder, 20 grams of five-spice powder, 20 grams of star anise powder, 80 grams of flavor powder, 150 grams of sugar, 35 grams of chicken powder.

Method:

1. Pour material A into the basin, add 700 grams of water and set aside.

2. Put the Sanhe oil in the pot, put the main ingredients and boil it until it is pureed, then put the sauce in step 1 and mix well, after boiling, add the sand ginger powder, five-spice powder, star anise powder, sugar, chicken powder and boil until the sauce is fragrant and golden, and then seal the Sanhe oil after the pot.

Soy sauce

Material:

Pick up 1500 grams of Yangjiang tempeh, 40 grams of tangerine peel puree, 80 grams of green and red pepper rice, 50 grams of dried green onion puree, 130 grams of garlic paste, 80 grams of Jinhua ham puree, 30 grams of earth fish puree, 40 grams of conpoy puree, 30 grams of sea rice puree, 40 grams of dark soy sauce, 80 grams of light soy sauce, 60 grams of Maggi soy sauce, 40 grams of fish sauce, 50 grams of grinding soy sauce, sugar lOO grams, 50 grams of chicken powder, 80 grams of flavor powder 99% degree, 15 grams of pepper noodles, sesame oil lOO grams.

Method:

minced Yangjiang tempeh; Add 150 grams of Sanhe oil to the pot, then put the dried green onion puree, Jinhua ham puree, scallop stick, sea rice, earth fish, green and red pepper, garlic, tangerine peel puree and stir-fry until fragrant, then put the crushed black bean sauce and stir-fry until fragrant, put the fish sauce, raw and dark soy sauce, Maggi fresh soy sauce, chicken powder, sugar, salt, monosodium glutamate, pepper, sesame oil, and boil until fragrant.

Orange sauce

Material:

10 kg of orange juice, fresh lemon water, 1 bottle of lime juice, 7 bottles of lime juice, 1 bottle of green orange juice, 1 bottle of Guangdong rice lab, 3 kg of sugar, 100 grams of custard powder, orange pigment, 40 grams of water, 15 grams of salt, 200 grams of honey, 150 grams of water.

Method:

Wash the pot, do not stick to the oil, put the pot with water, lime juice, lime juice, orange juice, rice vinegar, sugar, custard powder, water, salt, boil over high heat, and then put coloring, water, honey, etc., adjust the taste.

Nanyang pot

Soup:

5 kg of clear soup, 60 grams of shrimp oil, 2 bottles of rice wine, 250 grams of oyster sauce, 120 grams of hot sauce, 40 grams of flavored powder, 100 grams of straw mushrooms, 50 grams of sea rice.

Method:

Put the clear soup in the pot first, and then put other eight-flavor ingredients to boil, which is one of the side stove flavors in Southeast Asia.

Nanyang pot bottom condiment recipe:

2 bottles of satay sauce, 1 bottle of sand tea sauce, 3 bottles of fresh sea sauce, 2 bottles of Zhuhou sauce, 1 bottle of Guangdong fermented bean curd, 300 grams of stewed oil, 20 grams of fish sauce, 80 grams of flavored powder, lOO grams of sesame oil, 80 grams of sugar, 10 grams of pepper, 3 catties of soup.

Method:

First put the first seven kinds of sauce in the pot and evenly, put oil in the pot, and then evenly, the sauce in the basin boils, put flavor powder, sugar, pepper, adjust the taste, the color is golden and delicious, and then with an egg yolk when served, its flavor is better.

White cloud water

Material:

4 grass fruits, 20 grams of bay leaves, 4 sand kernels, 10 grams of star anise, 15 grams of cinnamon, 50 grams of lychee, 30 grams of salt, 30 grams of licorice, 1 bottle of rice vinegar, 400 grams of rock sugar, 80 grams of flavor powder, 6 catties of water.

Method:

First wash the grass fruit, bay leaves, sand kernels, star anise, cinnamon, licorice and fly water, wash and boil with water, put the medicinal herbs and then add salt, monosodium glutamate, rice vinegar, and lychee grains.

Cantonese sauce recipe|Refer to learning and improving

Gold List Nomination Sauce (Hong Kong Title)

12 taels of shallots, 12 taels of garlic, 3 taels of chili peppers, 4 taels of turmeric, 4 taels of lemongrass, 12 taels of dried chili peppers, 10 taels of red peppers, and 12 taels of shrimp paste. (Hong Kong name)

Pork:

Char siu sauce: 0, 6 pounds of oyster sauce. 1.5 kg of light soy sauce, 3 taels of flavor, and 2.5 taels of chicken powder. 2 pounds of sugar. 3 pounds of water. 3 taels of ginger. 3 star anise. (Hong Kong name)

Char siu sauce: 7 pounds of white sugar. 13 taels of salt and 2.8 pounds of hoisin sauce. 1 pound of peanut butter. Light soy sauce 10 taels. Oyster sauce 16 taels. Flower carving 2 taels. 2.5 pounds of tahini. 2 taels of licorice powder. Japan milled soy sauce (noodles) 2 packs. Southern milk red yeast rice coloring (Hong Kong name)

Roast goose in a deep well

Salt: (city name)

5 catties of sugar, 6 catties of salt, 0.5 catties of monosodium glutamate, 2 taels of star anise powder, 2 taels of sand ginger powder, 2 taels of cinnamon powder, 1 tael of bay leaf powder, 3 taels of pepper powder, 3 taels of five-spice powder, 3 boxes of thirteen spices, 1 tael of tangerine peel powder, 0.5 taels of monk fruit powder, 1 kg of sesame oil, 4 taels of Erqu.

Roast Goose Sauce : (Hong Kong name)

12 taels of hoisin sauce, 1 tael of five-spice powder, 3 catties of sugar, 1 tael of chopped shallots, 1 bottle of bean paste, 10 taels of minced ginger, 2 catties of salt, 1.8 catties of garlic, 10 taels of monosodium glutamate, 10 taels of chopped shallots, 12 taels of oyster sauce, 3 taels of rose dew, 12 taels of light soy sauce, 2 taels of chopped tangerine peel.

Roast goose juice: (Hong Kong name)

2 kg of water, 1.5 kg of onion, 1.4 kg of roast goose sauce, 6 star anise, 1.5 kg of duck bones, 3 slices of ginger.

Roasted goose skin water: 12 kg of white vinegar, 7 kg of maltose, 1 kg of double distilled wine, 2 taels of sugar.

Eight: Cantonese roast duck:

Duck Salt (Hong Kong Label)

24 taels of sugar, 20 taels of salt, 10 taels of flavor, 115 taels of sand ginger powder, and 2 taels of five-spice powder

Roast duck sauce: (city name)

1 kg of ginger, 1 kg of onion, 2 kg of dried shallots, 3 kg of garlic, stir-fried until fragrant. 1.8 kg of hoisin sauce, 1.8 kg of light soy sauce, 1.8 kg of sesame paste, 1.8 kg of oyster sauce, 4 taels of tangerine peel, 6 taels of rose dew, 2 taels of five-spice powder, 5 kg of sugar, 4 kg of salt, and 1 kg of flavor.

Duck skin water (city name):

10 kilograms of water, 4.5 kilograms of maltose, 2 bottles of red Zhejiang vinegar, 2 bottles of Shanghai white vinegar, half a branch of Huadiao wine, and 3 taels of lemon. 1 bottle of vinegar essence.

Beer bread: (city name)

2 pounds of Wudeli flour, 1 tael of sugar, 1 bottle of beer (600ML) and 2 coins of yeast. Baking powder 2 money.

Fragrant mango juice

500 grams of pineapple juice, 500 grams of seafood soup. 750 grams of evaporated milk. 5 peppers, two shallots and two minced garlic. Curry powder 5 more down.

Braised gravy

3 taels of rock sugar, 2 taels of fish sauce, 1 tael of dark soy sauce, 1 tael of light soy sauce, 1 tael of flavor, 3 catties of water, 5 yuan of rose dew wine,

Cheong Fun Soy Sauce:

1 kg of soup, 4 taels of sugar, 10 taels of light soy sauce, 2 taels of dark soy sauce, 1 coin of flavored powder, 1 tael of sesame oil,

Green pepper juice:

Dried shallots, minced garlic 4 taels each, fresh pepper 2 taels, noodles and butter 3 taels, soup 2 taels, flavored salt 2 and a half cents each, chicken powder 8 points, sugar 1 tael, fresh milk 6 taels, cream milk 3 taels, champagne wine 2 taels.

Tide frozen abalone:

2 taels of licorice, 1 kg of flavor, 40 pieces of grass fruit, 10 taels of cinnamon, 6 kg of salt, 1 kg of star anise, 20 kg of water, 5 kg of meat,

7 Cantonese dishes with practical sauce, very practical!

Cantonese soy sauce

【Recipe】

200 grams of dried black black bean sauce (2 sachets), 50 grams of minced green pepper, 50 grams of minced fresh red pepper, 50 grams of minced garlic, 50 grams of minced ginger, 50 grams of minced shiitake mushrooms, 100 grams of salad oil, 100 grams of sesame oil.

【Method】

Chop the black bean sauce into the pot and fry it slightly with salad oil and add the above ingredients, stir-fry until fragrant, add refined salt, sugar, monosodium glutamate, and sesame oil and stir-fry until fragrant.

【Preparation Instructions】

This flavor is mainly based on the flavor of tempeh, and is often used in the home-style stir-fry of Cantonese cuisine, such as stir-fried cold melon in soy sauce, stir-fried beef in soy sauce, stir-fried green pepper in soy sauce, fried razor clams in soy sauce, etc.

Steamed seafood with garlic

【Method】

Chop the garlic into fine grains, wash the spicy flavor and squeeze out the water, then fry it slightly with clean salad oil until it is tender yellow, drain the oil, add refined salt, cooking wine, monosodium glutamate, chicken essence, ginger, and a little starch and mix evenly with salad oil.

【Preparation Instructions】

This minced garlic is an oil sauce, salty and fresh garlic, can remove the smell and relieve greasy, and is suitable for the seasoning of various shellfish steamed dishes, such as steamed mussels with garlic, steamed scallops with garlic, steamed razor clams with garlic, steamed geoduck with garlic, etc.

Steamed vegetables with seafood soy sauce

【Method】

Chop the black bean sauce into the end and stir-fry it in oil in a pot until fragrant, add refined salt, monosodium glutamate, dark soy sauce, oyster sauce, Maggi fresh, fish sauce, chicken essence, sugar, etc.

【Preparation Instructions】

This soy sauce is black black bean sauce flavor, salty and fresh, flavorful, fishy, greasy, suitable for the seasoning of various seafood steamed dishes, such as dragon eel in soy sauce, steamed scallops in soy sauce, steamed mussels in soy sauce, steamed sea bass in soy sauce, steamed eel slices in soy sauce, etc.

Fry the sauce

【Recipe】

1250 grams of soup, 1000 grams of sauce, 150 grams of light soy sauce, 50 grams of sugar, 50 grams of dark soy sauce, 30 grams of monosodium glutamate, 25 grams of refined salt, boil the above seasoning and soup in the pot and mix thoroughly.

【Preparation Instructions】

This juice is fresh and salty in the form of soup, suitable for frying fish dishes, such as frying pomfret, frying and sealing fish breast (fish pieces), etc., the preparation method is to marinate the fish slightly and fry it with oil, and then add this juice and cooking wine to the thin thickener after the green onion, ginger and garlic are slightly fried in the pot, and the fish body is drenched.

Soy sauce emperor

【Recipe】

2 bags of dried black bean sauce (about 200 grams), 10 grams of white pepper, half a bottle of sauce (250 grams), 20 grams of monosodium glutamate, half a bottle of light soy sauce (250 grams), 50 grams of dark soy sauce, 100 grams of Maggi fresh, a little dried pepper, 250 grams of onion cubes, 250 grams of carrot cubes, 250 grams of shiitake mushroom stems, 250 grams of coriander stems, 150 grams of ginger cubes, and a little rock sugar.

【Method】

Add 2500 grams of dried tempeh, onion pieces, carrot pieces, mushroom stalks, and coriander stalks to soup (or water) and boil over low heat to remove the slag, then add the above seasonings, mix and boil, and filter the juice in a container; In addition, cut 100 grams of shredded onion, shredded red pepper, shredded green onion, and shredded ginger into the boiled juice, cool and put in the refrigerator for later use.

【Preparation Instructions】

This soy sauce is spicy, salty and fresh, slightly spicy and sweet, red in color and sauce, and has a long aftertaste, which is widely used in the seasoning of steamed vegetables and various dry fried dishes. Such as steamed sea bass, Wuchang fish, grass carp and boiled shrimp, boiled Cantonese choy sum, fried chicken balls, fried fish sticks, dry fried quail and other dishes.

Jingsha bean paste

【Recipe】

Jingsha bean paste (main), sweet noodle sauce (supplemented), Zhuhou sauce (supplemented), sesame, bay leaf (chopped), star anise (crushed), Sichuan pepper (crushed), white button, cumin, garlic, ginger, a little dried pepper, monosodium glutamate, a little sugar.

【Method】

Stir-fry the above sauces and spices in oil in a pan until fragrant, then serve to cool, and then stir with a blender.

【Preparation Instructions】

This sauce is salty and fresh, fishy, flavorful, greasy, can be used to make a variety of game roasted vegetables, mutton and beef hot pot seasoning, various boiled vegetables seasoning, such as Jingsha boiled catfish, boiled caiyu, boiled bullfrog, boiled eel slices, etc.

Beef tenderloin juice

【Recipe】

400 grams of tomato juice, 300 grams of OK juice, 100 grams of sauce sauce, 150 grams of sugar, 5 grams of custard powder, 2 grams of refined salt, 600 grams of spice and coriander water (boiled with parsley, carrots, red peppers, shallots, coriander, star anise, etc.).

【Method】

Stir-fry the above ingredients in a pan until thick.

【Preparation Instructions】

This sauce is suitable for the seasoning of beef, mutton, and fish, such as fried beef tenderloin, teppanyaki beef, fried lamb chops, teppanyaki shrimp, teppanyaki raw fish balls, etc.

32 Cantonese sauce recipes!

Three cups of juice

Recommended index ★★★★ taste: fresh and sweet, slightly winey. Ingredients: 400 grams of Wanzi soy sauce, rock sugar, 100 grams of white sugar, 1 bottle of Fortuna oyster sauce (907 grams), 3 bottles of Jiujiang double-steamed rice wine (610/bottle), 125 grams of monosodium glutamate, 150 grams of Jinlan ointment, 200 grams of Lee Kum Kee bean paste, 200 grams of aged vinegar, 30 grams of licorice flakes, 50 grams of Maggi umami sauce and chicken essence. Preparation: Put all the ingredients into the pot, boil over low heat until the solution is thick and the sugar is all dissolved, and then you can get out of the pot. Scope of application: Make a variety of three-cup dishes, such as three-cup chicken, three-cup tofu, and three-cup goose.

Beef tenderloin juice

Recommended index ★★★★ taste: fresh and sweet and sour. Ingredients: 3 kg of Dimen tomato juice, 3500 grams of white sugar, 630 ml of osmanthus juice, 200 grams of Sijibao peanut butter and monosodium glutamate, 12 bottles of OK sweet and sour sauce (335 grams per bottle), 300 grams of Maggi umami juice, 25 grams of salt, 2500 grams of spice water, 150 grams of Bao'er beef juice. Production: Put the above ingredients into the pot, bring to a boil over medium heat, and change to low heat to boil until fragrant. Put 4 kg of water in the spice water pot, add 100 grams of coriander, 800 grams of celery, 300 grams of carrots, 400 grams of tomatoes, 200 grams of shallots, 5 star anise, boil over high heat, change to low heat and boil until 2500 grams of water remain, remove from heat and filter. Scope of application: make sauce for beef tenderloin and oxtail.

Secret sauce

Recommended index ★★★★ flavor: black pepper seafood flavor. Ingredients: 500 grams of hoisin sauce, Zhuhou sauce, five-year Huadiao wine, 750 grams of black pepper powder, 1 bottle of Puning bean paste (620 ml), 400 grams of butter, 100 grams of minced garlic, 150 grams of ginger and fresh red pepper, 200 grams of shallots, 25 grams of tangerine peel, 1500 grams of broth, 50 grams of sugar, 30 grams of chicken essence, 20 grams of corn starch. Production: Put butter in the pot, boil over low heat, add minced garlic, ginger, red pepper, shallots, tangerine peel, stir-fry over medium heat until the raw materials are golden in color, put in the remaining ingredients (except cornstarch), boil over low heat until the fragrance is rich, thicken with cornstarch, and get out of the pot. Scope of application: Mainly used to cook beef and chicken tenderloin.

Black pepper cowboy bone sauce

Recommended index ★★★★ flavor: black pepper flavor. Ingredients: 100 grams of diced shallots, diced shallots, 100 grams of ginger, 150 grams of minced garlic, Maggi umami juice, chili oil, 30 grams of beef powder, 50 grams of Bao'er beef juice and tangerine peel, 200 grams of sand tea sauce, 720 grams of hoisin sauce and Zhuhou sauce, 500 ml of Huadiao wine, 500 grams of butter, 1.5 bottles of black pepper powder (455 grams / bottle), 250 grams of Fortuna oyster sauce, 200 grams of white sugar, 50 grams of monosodium glutamate. Preparation: Put butter in the pot, boil over low heat, add diced shallots, diced shallots, ginger, minced garlic, minced tangerine peel, stir-fry over medium heat until the raw materials are golden in color, add the remaining ingredients, and boil over low heat until the fragrance is rich. Scope of application: It is used to make black pepper beef ribs, black pepper beef tenderloin and other black pepper vegetables.

Versatile sauce

Recommended index ★★★★ taste: dry, fragrant and spicy, somewhat similar to the taste of XO sauce. Ingredients: 1500 grams of Chaotian pepper, 1 kg of chopped shallots, 1 kg of Lee Kum Kee bean paste, Jinhua ham puree, minced garlic, 500 grams of soaked conpoy, chili powder, salted fish puree, dried shrimp paste, 200 grams of shrimp roe and sugar, 100 grams of chicken essence and monosodium glutamate, 3 kg of salad oil (about 300 grams). Production: 1. Put salad oil in the pot, burn until five or six percent hot, add chopped shallots, Jinhua ham puree, garlic, soaked scallops, salted fish, dried shrimp paste, fry over low heat until dry and fragrant, remove the oil. 2. Leave the bottom oil in the pot, when it is hot, add all the ingredients (except salad oil), and slowly stir-fry over low heat to bring out the fresh and spicy flavor. Scope of application: It is mainly used to make various flavors of stir-fried dishes.

Satay sauce

Recommended index ★★★★ flavors: compound Southeast Asian flavors. Ingredients: 5 kg of bottled satay sauce, peanut butter, crushed peanuts, fried soybeans until golden brown (twisted), 500 grams of minced shallots, 125 grams of minced garlic, 187.5 grams of chopped lemongrass, minced dried shrimp, 187.5 grams of red pepper powder, 375 grams of turmeric powder, tomato sauce, and eagle millet powder, 250 grams of shrimp paste from Indonesia, 94 grams of sand kernel powder, cinnamon powder, cumin powder, and coriander powder, and 3 kg of salad oil (about 500 grams). Production: 1. Put salad oil in the pot, when it is 60% hot, add the dried shallots, garlic, lemongrass and dried shrimp respectively, fry them over low heat until dry and fragrant, and remove the oil. 2. Leave the bottom oil in the pot, when it is hot, put in the ingredients except the eagle millet powder and salad oil, boil the fragrance over low heat, and finally put in the eagle millet powder to thicken. Scope of application: used to fry seafood, beef, etc.

Western juice

Recommended index ★★★★ taste: fresh and sweet and sour. Ingredients for Recipe 1: vegetable ingredients (300 grams of shallots, parsley, tomatoes, carrots, 50 grams of red peppers), spices (25 grams of star anise, cinnamon, bay leaves), 8 bottles of tomato sauce (340 grams/bottle), 9 bottles of OK sweet and sour sauce (335 grams/bottle), 6 bottles of osmanthus sauce (630 ml/bottle), 3 bottles of red Zhejiang vinegar (600 ml/bottle), 3 kg of sugar, 100 grams of salt, 150 grams of monosodium glutamate. Production: Wash the vegetable material, cut it into large pieces, put it in a pot, add 3 kg of spices and water, boil over high heat, change to low heat and boil until the soup is about 2500 grams, filter the residue, put in the remaining materials, and boil out the fragrance over low heat. Ingredients for Recipe 2: 1500 grams of tomato sauce, 2 bottles of OK sweet and sour sauce (335 grams/bottle), 200 grams of osmanthus sauce, 3 bottles of red Zhejiang vinegar (600 ml/bottle), 10 grams of salt, 500 grams of sugar, 50 grams of monosodium glutamate, 150 grams of bowl wine and Maggi umami juice, 305 grams of oxtail soup. Preparation: Put all the ingredients into the pot, boil over low heat until the sugar is completely dissolved, and then take it out. Scope of application: used to make fried beef tenderloin, or as a sauce for pork chops and chicken chops.

Kyoto Soup

Recommended index ★★★★ taste: rich in sweet and sour. Ingredients for Recipe 1: 500 grams of red Zhejiang vinegar and white sugar, 150 grams of OK sweet and sour sauce, 200 grams of coconut milk and osmanthus sauce, 300 grams of tomato sauce, 1 kg of cream milk, 450 grams of Sanhua evaporated milk, 15 grams of salt. Preparation: Put all ingredients in a pot and bring to a boil over low heat, and remove from heat after the sugar is dissolved. Ingredients for formula 2: 1 bottle of red Zhejiang vinegar (600 ml/bottle), 1 kg of sugar, 50 grams of salt, 250 grams of tomato sauce, 30 grams of monosodium glutamate, 2 bottles of Zhenjiang balsamic vinegar (500 ml/bottle), 150 grams of Dayan brand Korean juice. Preparation: Put all ingredients in a pot and bring to a boil over low heat, and remove from heat after the sugar is dissolved. Scope of application: used to make Kyoto pork ribs, Kyoto pork trotters, etc.

Champagne juice

Recommended index ★★★★ taste: The wine has a prominent aroma with a slight sweet and sour taste. Ingredients for Recipe 1: 2 bottles of Changyu Champagne (1.5 liters/bottle), 660 ml of canned 7-Up, 100 grams of sugar, 12 yellow lemons, 100 grams of monosodium glutamate, 15 grams of salt, 30 grams of custard powder. Preparation: All six pieces of yellow lemon, put them in the pot together with other ingredients (except custard powder), boil over low heat until all the sugar is dissolved, remove the lemon pieces, and put in custard powder to thicken. Ingredients for Recipe 2: 1 liter of Changyu Champagne, 400 grams of sugar, 4 cans of 7-up (330 ml/can), 20 grams of custard powder, 4 lemons, 12 grams of salt. Preparation: Squeeze the lemon juice, put it in the pot, add 7-up, champagne, sugar, salt, simmer over low heat, wait until all the sugar is dissolved, and add custard powder to thicken. Scope of application: The usage is similar to Western sauce, and it is mostly used to make champagne crispy shrimp and champagne grunt meat with sweet and sour taste.

Fairy water

Recommended index ★★★★ taste: salty, fresh and slightly sweet. Ingredients: 750 grams of Kikkoman soy sauce, 375 grams of honey, 250 grams each of Japan yaki sauce and Maggi umami sauce, 100 grams of sea prince abalone juice, 500 grams of light soy sauce. Preparation: Put the above ingredients into the pot and bring to a boil over low heat. Scope of application: Before the Cantonese stir-fry is about to come out of the pot, pour in a little fairy water, which can increase the fresh flavor of the dish.

Snake water

Recommended index ★★★ taste: Rich in spice and slightly sweet. Ingredients: 3 kg of rock sugar, spices (200 grams of star anise, 8 monk fruits, 50 grams of Sichuan pepper and five-spice powder, 75 grams of peppercorns and cloves, 100 grams of cinnamon and lemongrass, 150 grams of grass fruit). Production: Put 40 kg of water in the pot, add rock sugar and spices, boil over high heat, change to low heat to boil out the fragrance. Scope of application: It is used to cook all kinds of cultured snake dishes, such as Meida king snake and salt and pepper snake. The specific usage is to clean the snake meat and marinate it with snake water over low heat until it tastes.

Seafood soy sauce

Recommended index★★★★★ taste: salty and fresh. Ingredients: Ingredient A (500 grams of carrot strips, celery segments, celery segments, fried soybeans, 100 grams of coriander stalks, 1 monk fruit, 5 slices of licorice, 1 kg of flower crab pieces with lubricating oil), 800 ml of Maggi umami juice, 500 grams of Wanzi soy sauce and rock sugar, 200 grams of monosodium glutamate, 150 grams of chicken essence, 400 grams of fish sauce, 100 grams of chicken rice soy sauce, 250 grams of homemade ginger juice (ginger and water juice in a ratio of 10:3), 25 grams of pepper, 50 grams of Huadiao wine. Production: Put material A in the pot, pour 7 kg of water, boil over high heat, change to low heat and boil until there is 5 kg of water left, remove the slag, put in the remaining materials, and boil out the fragrance over low heat. Deep-fried soybeansPut the dried soybeans directly into the 60% hot salad oil, soak and fry them over low heat until the skin is crispy, and remove the oil. Scope of application: It is suitable for seasoning all kinds of seafood dishes that are steamed or boiled.

Marajan sauce

Recommended index ★★★ taste: compound umami flavor, the most important thing is that the taste of shrimp paste is particularly prominent. Ingredients: 1 kg of Thailand Pantai shrimp paste, 250 grams of dried shrimp grains, 200 grams of chopped cashew nuts, vegetable ingredients (150 grams of red pepper, 100 grams of dried shallots, minced garlic and minced shallots), 300 grams of light soy sauce, 400 grams of sugar. Preparation: Put all ingredients in a pot and bring to a boil over low heat, and remove from heat after the sugar is dissolved. Scope of application: used to make Mara Lan scallops, Mara Lan fresh squid, etc.

Soy sauce

Ingredients: 2500 grams of vegetable juice, 750 grams of tomato juice, 750 grams of tomato sauce, 200 grams of Li Pailin express sauce, 2 bottles of OK juice, 100 grams of salt, 1 kg of borneol, 150 grams of bowl wine, 660 grams of Nestle Maggi oxtail soup, 150 grams of Maggi soy sauce. Preparation: Vegetable juice with tomato juice, tomato sauce, OK juice, salt, borneol sugar, oxtail soup, soy sauce boil over high heat and change to low heat and boil for about 25 minutes, add Li Pailin mouth juice and bowl wine and mix thoroughly. How to make vegetable juice: Put 300 grams of onions, 300 grams of celery, 300 grams of parsley, 50 grams of red peppers, 5 grams of star anise, 5 grams of grass fruits, and 300 grams of carrots in 3 kilograms of water, boil over high heat and change to low heat, until about 2.5 kilograms are left to remove the slag. Flavor: The color is redder than sweet and sour sauce, the taste is moderately sweet and sour, and the wine aroma is rich. Applicable dishes: It can be used for pan-fried and barbecue dishes, such as "Chinese fried steak" and "grilled river eel". Storage method: It can be sealed and stored for 30 days at a temperature of 0°C-4°C.

Black pepper gall

Ingredients: 500 grams of onion, 600 grams of garlic, 500 grams of celery, 1 kilogram of column sauce, 600 grams of dried shallots, 400 grams of minced black pepper, 500 grams of satay sauce, 500 grams of sugar, 120 grams of United States peppers, 150 grams of salad oil, 20 grams of butter. Preparation: Onions, garlic, celery, and shallots are chopped respectively and placed in salad oil and butter that are burned to 40% hot, and stir-fry over medium heat, then put the Zhuhou sauce, black pepper powder, and satay sauce and fry over low heat for 5-6 minutes. When used to cook, you can add oyster sauce, black pepper powder, onion, soy sauce, etc. to taste. Flavor type: The taste is spicy, and the sauce is fragrant. Applicable dishes: mostly used in meat dishes, such as "fried lamb chops with black pepper"; It can also be used in seafood dishes such as "pan-fried octopus with black pepper". Storage method: It can be sealed and stored for 20 days at a temperature of 0°C-4°C.

Chili sauce

Ingredients: 1 kg of Pixian bean paste, 1 kg of red pickled pepper, 150 grams of white sugar, 50 grams of chicken broth powder, 300 grams of fried garlic, 2 kg of salad oil. Production: 1. Bean paste and red pickled pepper are crushed with a grinder for later use. 2. Put the salad oil in the pot, boil until it is hot, put the bean paste and red pickled pepper and boil for 25 minutes (during the boiling process, you should slowly push it with a hand spoon to avoid sticking to the pot). 3. Remove the pot from the heat and stir well with sugar, chicken powder and fried garlic. Flavor type: The sourness of the red pickled pepper is combined with the spicy taste of the bean paste, which is fresh and spicy, with a slightly sour aftertaste and a rich sauce aroma. Applicable dishes: It can be used as a seasoning and dipping sauce, suitable for stir-frying and stir-frying, such as "Sichuanxiang beef". Storage method: It can be sealed and stored for 30 days at a temperature of 0°C-4°C.

Grape juice

Ingredients: 900 grams of soup, 25 grams of custard powder, 100 grams of peanut butter, 25 grams of curry powder, 200 grams of Sanhua evaporated milk, 200 grams of coconut milk, 10 grams of butter. Preparation: 1. Peanut butter, custard powder, and curry powder are mixed into a thin paste with warm water. 2. Add the adjusted peanut butter, curry powder, evaporated milk, coconut milk, butter to the second soup, boil the prepared custard powder over high heat to thicken, and stir slowly. Flavor type: strong fragrance, golden color. Applicable dishes: suitable for all kinds of fire dishes, such as "Portuguese Sauce Fire Seafood Pumpkin Rice". Storage method: It can be sealed and stored for 2 days at a temperature of 0°C-4°C.

Mango jam

Ingredients: 6 fresh mangoes, about 1250 grams, 25 grams of sugar, 5 grams of salt, 1 gram of black pepper, 125 grams of olive oil, 125 grams of lime juice. Preparation: Peel and shell the fresh mango, put it in a blender, add olive oil while stirring, and slowly add black pepper, sugar, salt and lime juice after beating. Flavor type: Mango has a strong aroma. Applicable dishes: Mainly used in cold dishes, such as "fragrant mango shrimp salad", but also can be used in hot dishes, such as "pan-fried prawns with fragrant mango brandy", which can often be used as a substitute for salad dressing. Storage method: It can be sealed and stored for 2 days at a temperature of 0°C-4°C.

Lemon juice

Ingredients: 6 kg of sugar, 600 grams of concentrated lemon juice, 3000 grams of white vinegar, 4 kg of water, 40 grams of salt, 2 lemons. Preparation: 1. Slice the lemon and set aside. 2. Bring water and sugar to a boil in a stainless steel pot, add lemon slices, lemon juice, white vinegar and salt. Flavor: sweet and sour, with a lemon fragrance. Applicable dishes: suitable for frying and boiling, such as "fried fish fillet with lemon". Storage method: It can be sealed and stored for 30 days at a temperature of 0°C-4°C.

Sweet and sour sauce

Ingredients: 4 kg of white vinegar, 1500 grams of water, 2 bottles of OK juice, 2 bottles of Li Pailin express juice, 10 grams of salt, 7 bottles of tomato sauce, 400 grams of grape juice, 6 kg of sugar, 10 grams of dried red pepper, 50 grams of lemon slices. Preparation: Tomato sauce with water and sugar to boil, add OK juice, white vinegar, Li Palin, grape juice, and then add lemon slices, red pepper powder, and salt after boiling. Flavor type: bright red color, sweet and sour. Applicable dishes: It can be used to make "sweet and sour tenderloin", "squirrel fish", "pineapple old meat" and so on. Storage method: It can be sealed and stored for 30 days at a temperature of 0°C-4°C. Note: A little chili pepper is added to this juice, so that the taste is more complex, and it is more mellow than simple sweet and sour.

Pear sauce

Ingredients: 400 grams of homemade sweet and sour sauce, 400 grams of homemade lemon juice, 400 grams of strawberry jam), 300 grams of tomato sauce, 300 grams of Maggi chili sauce, 10 grams of salt. Preparation: Mix all the ingredients well, put them in a stainless steel pot, stir well, and bring to a boil over high heat. Flavor: This sauce is actually a strawberry jam with a strong sour flavor. Applicable dishes: It can be used as a dipping sauce and seasoning, and it can also be directly dipped with steamed bread and bread. Storage method: It can be sealed and stored for 20 days at a temperature of 0°C-4°C. Note: Due to the fact that the raw materials contain more acid, do not use an iron pot during the production process to avoid reaction.

Claypot sauce

Ingredients: 3500 grams of Lee Kum Kee soy sauce, 500 grams of sesame paste, 20 grams of sand ginger powder, 150 grams of chicken powder, 3 grams each of bay leaves, tangerine peel and star anise. Preparation: Put all the ingredients in 6 kg of water and boil for 40 minutes. Flavor type: salty and fragrant. Applicable dishes: mainly used in claypot, such as "Zhuhou sheep claypot". Storage method: It can be sealed and stored for 20 days at a temperature of 0°C-4°C. Note: It is best not to use it when cooking seafood, because this sauce has a strong flavor and will destroy the umami of the seafood itself.

Japan grilled eel juice

Ingredients: 1500 grams of Wanzi soy sauce, 1800 grams of laurel wine, 800 grams of rock sugar, 200 grams of cooked chicken liver, 150 grams of ginger, 100 grams of green onions, 500 grams of eel bones, 4 slices of licorice. Preparation: 1. Bake the eel bones in the oven at 180°C for 20 minutes until fragrant; Chop the chicken liver and set aside. 2. Put all the ingredients into 300 grams of water and boil over high heat, change to low heat and boil for 45 minutes. Flavor type: fragrant, sweet aftertaste. Applicable dishes: It can be used to make a variety of grilled dishes, such as "Japanese-style yakiniku eel". Storage method: It can be sealed and stored for 20 days at a temperature of 0°C-4°C. Note: The eel bones must be baked, the roasting time must be long, and it doesn't matter if they are burnt, so that the fragrance can come out, but do not bake the paste.

Soup (miso)

Ingredients: 600 grams of soup, 60 grams of chicken broth powder, 40 grams of salt, 10 grams of sugar. Preparation: After the second soup is boiled, add salt, chicken powder, and sugar. Flavor type: salty and fresh taste. Applicable dishes: All stir-fried dishes can be used. Storage method: It can be sealed and stored at room temperature for 1 day.

Spicy oil

Ingredients: 1500 grams of red pepper, 600 grams of Dahongpao pepper, 15 grams of bay leaves, 400 grams of chives, 400 grams of garlic, 2500 grams of salad oil, 1 kg of red oil. Preparation: Heat the salad oil and red oil until it is hot, add red pepper, Sichuan pepper, bay leaves, chives, and garlic and simmer for 45 minutes, then filter. Flavor type: spicy and fragrant. Applicable dishes: "boiled beef", "husband and wife lung slices", "mapo tofu" and other Sichuan dishes. Storage method: It can be sealed and stored for 20 days at a temperature of 0°C-4°C. Note: This spicy oil is different from the one used in Sichuan cuisine, the type and amount of spices are very small, and the highlight is the simple spicy taste.

Salad dressing

Ingredients: 4 kg of Kraft Wonderful Sauce, 250 grams of condensed milk, 50 grams of lime juice, 30 grams of salt, 50 grams of white vinegar. Preparation: Mix Kraft sauce, condensed milk, lime juice, salt and white vinegar. Flavor type: milky white color, sweet and sour and palatableApplicable dishes: vegetarian salad, fruit salad. Storage method: It can be sealed and stored for 5 days at a temperature of 0°C-4°C.

Thousand Island Juice

Ingredients: 500 grams of homemade salad dressing (see this article), 50 grams of tomato sauce, 50 grams of granulated sugar. Preparation: Mix the salad dressing, tomato sauce and granulated sugar thoroughly. Flavor type: light red color, sweet and sour. Applicable dishes: You can make "shrimp balls with thousand island sauce", all kinds of salads, etc. Storage method: It can be sealed and stored for 5 days at a temperature of 0°C-4°C.

Shallot oil

Ingredients: 1500 grams of Beijing shallots, 750 grams of shallots, 1500 grams of chives, 500 grams of onion pieces, 500 grams of garlic slices, 10 kg of salad oil. Preparation: Boiled all the ingredients in the salad oil until it is 40% hot, and boil for 30 minutes until the fragrance comes out. Flavor type: Rich green onion. Suitable dishes: all kinds of stir-fried and boiled dishes are available. Storage method: It can be sealed and stored for 30 days at a temperature of 0°C-4°C. Note: There are many chefs who make scallion oil without adding garlic, in fact, adding a little garlic is more fragrant.

Farmhouse sour pepper sauce

Raw materials: 5 kg of green and red peppers, 5 kg of homemade sour cabbage, 1 kg of sugar and refined salt, 0.5 kg of monosodium glutamate and liquor, and 2.5 kg of sour cabbage soup. Preparation method: remove the seeds and stems of the green and red peppers, wash them, dry them in the sun until they wilt, chop them together with the homemade pickled cabbage and put them in the bucket, add sugar, refined salt, monosodium glutamate, white wine, and sour cabbage soup and mix well, marinate for a week and then use. Features: Natural sourness, suitable for the taste of the public. Uses: It is suitable for steamed white eel with sour pepper, steamed scallop with sour pepper and other dishes.

Maggi green onion ginger juice

Ingredients: 1 kg of peanut oil, 1 kg of green onion and ginger (peeled), 200 grams of Maggi fresh soy sauce, 150 grams of refined salt, 100 grams of monosodium glutamate. Method: Fry the washed green onion and ginger in hot peanut oil (about 3-5 minutes) but do not fry and color, let it cool and crush it with the oil, and then add Maggi fresh soy sauce, refined salt and monosodium glutamate. Characteristics: The taste is fresh and salty, and the fragrance of green onion and ginger is strong. Uses: This juice can be used as a hot pot dipping sauce (must be diluted with the original hot pot soup), a flavor dish for white chopped chicken, and a marinade for soft fried dishes.

Original garlic hot sauce

Raw materials: 25 kg of fresh red peppers, 10 kg of tomatoes, 3.5 kg of sugar, refined salt, dry yellow sauce, 1 kg of monosodium glutamate, 5 kg of rice vinegar, fresh garlic and fried peanuts. Method: Wash and grind the peppers and tomatoes into a pot and boil, boil for 15 minutes, untie the dry yellow sauce with rice vinegar, add sugar, refined salt, monosodium glutamate, fresh garlic, fried peanuts, and boil in the pot. Characteristics: Garlic is rich and slightly spicy. Uses: It can be used as a dipping sauce for hot and cold dishes and fish-flavored eggplant, and can also be used as a clay pot dish and daily accompaniment.

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