Sauce is the "secret weapon" of chefs to break the world and go all over the world, especially in today's fierce competition, the quality of sauce determines the taste of the dish. In this issue, catering pioneers share ten Cantonese sauce recipes for your reference and study, please read on.
<h1>01 Shawo fish head sauce</h1>
Scope of application: specializing in sand nest fish head.
taste:
Salty and umami with hints of white pepper and sand ginger.
Fees:
Fortuna oyster sauce 100 g, Lee Kum Kee selected light soy sauce 250 g, white sugar, sesame oil 10 g each, chicken powder 25 g, white pepper powder, sand ginger powder, flower carving wine, Lee Kum Kee bean paste 50 g each, wet starch 20 g.
make:
Mix the ingredients other than sesame oil and wet starch into the pot, add 500 grams of water, simmer slowly until fragrant, use wet starch to outline, drizzle sesame oil and mix well.
<h1>02 Crab yellow sauce</h1>
Scope of application: You can make a variety of dishes cooked with crab yellow, such as common crab yellow tofu, rice cake fried prawns, etc., you can also use it to braised seafood, the umami taste is very prominent.
Taste: Salty and umami, the aroma of crab yellow is particularly prominent.
Ingredients: 10 kg of rapeseed oil, 2 kg of crab yellow, 500 g of ginger rice, small ingredients (1 kg of ginger pieces of pine, 500 grams of green onion, 250 grams of shallots, 5 grams of fragrant leaves and star anise).
Preparation: Put the vegetable oil in the pot, slowly heat the heat until the smoke rises, turn off the heat and put it to 30% heat, put in the small material, open the low heat and slowly simmer until the small material becomes golden brown, filter the slag, and then add ginger rice, sauté on low heat until fragrant, and finally add crab yellow, simmer until the crab yellow flavor is strong.
<h1>03 New version of black pepper juice</h1>
Scope of application: Can be used for a variety of black pepper dishes.
Taste: Compound black pepper flavor.
Ingredients: 100 grams of black pepper powder, minced garlic, chopped shallots, butter, OK sweet and sour sauce, tomato sauce, coconut water, Meiji umami juice 50 grams each, white sugar 10 grams, 1 can of Campbell soup beef tail soup.
Preparation: Put the butter in the stainless steel pot, simmer on low heat, add minced garlic, dried shallots and stir-fry until fragrant, then add black pepper powder, continue to stir-fry on low heat, and finally add the remaining spices and water 50 grams, cook over low heat until the juice is thick, away from the heat.
Description: On the basis of the traditional method of boiling black pepper juice, we have added coconut water, OK sweet and sour sauce, tomato sauce, so that the black pepper juice has a more integrated flavor.
<h1>04 Tsarist sauce</h1>
Scope of application: used to bake open edge shrimp and shellfish.
Taste: Salted egg yolks and four seasons treasure peanut butter taste is more prominent.
Ingredients: 50 grams of salted egg yolk, 250 grams of salad sauce, 30 grams of butter and peanut butter.
1. Put the salted egg yolks into the steaming box and steam, remove and crush them with the back of a knife.
2. Put the butter in the stainless steel pot, simmer over low heat and add the salted egg yolk to the ground, stir-fry over low heat until the oil and salted egg yolk are fused, pour it into the container from the heat, let it cool slightly and then add salad sauce and peanut butter to mix.
<h1>To learn more Cantonese-style fool sauces, please join the "Food and Beverage Pioneers" circle:</h1>
(Circle cards have been added here, please check out the today's headlines client)
Click "Enter the Circle" above to exchange and learn from 1069 catering colleagues across the country, and pay attention to the "Catering Pioneer" to receive wonderful content every day!
<h1>05 Convenient Version Of Shacha Sauce</h1>
Scope of application: Used to make a variety of sand tea dishes, such as sand tea beef, sand tea beef rice, sand tea lamb stir-fried hollow cabbage, sand tea fat beef golden needle vermicelli pot, sand tea sauce stewed goose nuggets, etc.
Taste: A combination of salty umami flavors of garlic, shallots, dried shrimp and soy sauce, as well as a slight curry flavor.
Ingredients: 10 bottles of Red Star brand shacha sauce (200 grams /bottle), 10 bottles of Jinbao Soup brand oxtail soup (305 grams/bottle), curry powder, butter, Meiji umami juice 300 grams each, Baoer beef juice, Cantonese sweet and sour sauce 500 grams each.
Preparation: Heat a wok, simmer over low heat, add shacha sauce, sauté over low heat for 10 minutes, pour in the remaining seasonings, simmer over low heat until the soup is thick and remove from the heat.
Description: In the past, to make shacha sauce, we needed to purchase a lot of ingredients, such as Indonesian shrimp paste and imported spices, but now we use this convenient method to boil, which saves a lot of effort. The addition of curry powder and sweet and sour sauce also makes this sauce more integrated.
<h1>06 Quick Edition Red Wine Juice</h1>
Scope of application: Can be used to stir-fry miscellaneous mushrooms or as a seasoning for fried foie gras in red wine.
Taste: Salty and fresh, with the aroma of red wine.
Ingredients: 250 grams of roast sauce, 50 grams of red wine and god of wealth oyster sauce.
Preparation: Mix all ingredients evenly.
Note: The traditional method of making red wine juice is cumbersome, and the flavor of the juice is more flavorful and more convenient to use after switching to the current preparation method.
<h1>07 Thai Sauce</h1>
Scope of application: You can fry fish nuggets, fried chicken nuggets, fry cod sauce, or you can cook dishes instead of bottled Thai chicken sauce.
Taste: Sour, sweet and spicy.
Ingredients: 250 grams of Thai chicken sauce, 30 grams of minced garlic, red pepper rice, 30 grams of shallot rice, 100 grams of concentrated orange juice and white sugar, 10 grams of salt, 50 grams of salad oil.
Preparation: Put salad oil in the pot, when it is 50% hot, add minced garlic, red pepper rice, shallot rice and stir-fry until fragrant, add the remaining spices (except salt), stir-fry evenly over low heat, pour 250 grams of water and bring to a boil, season with salt.
<h1>08 Mustard seed cream sauce</h1>
Scope of application: It tastes best when eaten with low-temperature, slow-cooked salmon and can also be used to mix salads.
Taste: The aroma of mustard is particularly prominent.
Ingredients: 50 grams each of mustard mustard and mustard, 250 grams of light cream, 25 grams of chicken powder, 15 grams of salt from Germany.
Preparation: Heat the light cream in the pan slightly, then add the remaining ingredients and mix well.
<h1>09 Honey juice</h1>
Scope of application: Used to make sweet and sour meat dishes, such as slightly marinating small pieces of pork ribs and frying them with this sauce, the taste is superb.
Taste: Sweet and sour fruity.
Ingredients: 150 grams each of new concentrated orange juice and white sugar, 30 grams of olive horn and jishi powder, 50 grams of Jundu wine and Lee Kum Kee char siu sauce, 250 grams of white vinegar.
Put 500 grams of water in the pot, cook over low heat except for Jishi powder and Jundu wine until all the sugar is dissolved, add Jishi powder and stir well, and finally pour in Jundu wine.
<h1>10 Porphyry sauce</h1>
Scope of application: Make a variety of home-cooked dishes, such as roasted prawns with baiwei sauce (shrimp fried with baiwei sauce), and roasted tofu with baiwei sauce.
Salty and slightly sweet with a wine aroma.
Dried shallots, garlic, Cantonese sweet and sour sauce 100 grams each, Lee Kum Kee bean paste 75 grams, Meiji umami juice, brandy, red wine, MONOS GLUG 50 grams each, Mom's sweet rice wine 200 grams, salad oil 500 grams (about 50 grams).
1. Wash the dried shallots and garlic separately and chop into granules.
2. Heat the wok, put in all the salad oil pan, pour out the grease and leave only a little bottom oil, add the dried shallots, garlic grains to fry, add the bean paste, sauté the incense on a low heat, pour in the sweet and sour juice, beautiful umami juice, sweet rice wine, simmer over low heat until thick, cook in brandy, red wine mix, use MSG to freshen.
Cantonese sweet and sour sauce:
Stainless steel pot (can not be used in a frying pan, otherwise the color is black) put in 5 kg of white vinegar, 3500 g of white sugar, 300 g of bottled sour plums, 2 bottles of OK sweet and sour sauce (335 g / bottle), 1 bottle of Li Pailin juice (290 ml / bottle), 1 kg of tomato sauce, 100 g of salt, 2 lemons (sliced), simmer over low heat until the sauce is thick.
Tips:
A little red yeast rice water can be added during the boiling process to make the sauce more red and bright.