Fruity dishes are popular this summer. Specialty fruity dishes are collected. This summer's dining market. There is a new wind. That's the very popular fruity sauce. This time, I will introduce the basic preparation method of fruit sauce and some common dishes of fruity dishes. I hope you have a very good understanding of fruity dishes. The following is a detailed introduction to fruity dishes. Let's take a closer look. Fruity dishes are available in a collection of sponges. The preparation of fruity sauce and the corresponding fruity dishes
Ingredients: 500 grams of fresh mango meat, 50 grams of onion, 5 grams of green and red peppers, 15 grams of fried cashews, 100 grams of seafood sauce, 50 grams of lemon juice, 15 grams of sugar, 20 grams of wine, 100 grams of butter. Preparation: 1. Cut half of the fresh mango meat into fine pieces, the other half is whisked into puree with a blender; cashew nuts are patted into fine pieces with a knife, onions are cut into fine grains, green and red peppers are removed from the stems and tendons and cut into fine grains. 2: Put the butter in the net pot, cook until it is 50% hot, add the onion grains and stir-fry them until fragrant, put them into the pot after the pot, add mango grains, mango puree, cashew nuts, green and red pepper grains, seafood sauce, lemon juice, sugar, wine and mix well, steam for 25 minutes on high heat. Features: light yellow color, strong flavor. Scope of application: suitable for steaming, frying, grilling and other dishes of the dip, such as mango hois sauce crispy steak, fruity seafood sauce meat rolls.
Example: Stir-fried crispy oysters in mango sauce
Ingredients: net oyster meat 450 g, lettuce leaves 50 g. Seasoning: salt, monosodium glutamate, sugar, big red Zhejiang vinegar 3 grams each, salad oil 500 grams, water starch 100 grams, flour 20 grams, cheese powder 30 grams, egg whites 50 grams, mango seafood sauce 80 grams, mint leaves 20 grams, cooking wine 5 grams, pepper 4 grams. Preparation: 1: Mint leaves chopped into minced pieces, oysters after treatment into 0.4 cm thick slices, add MONOS glutamate, salt, cooking wine, pepper, mint crushed marinade for 30 minutes. 2: 95g of water starch, add flour, custard powder and egg whites to form a crispy skin paste, wrap the oysters in a crispy paste, put it into 60% hot oil, fry for about 2 minutes on medium heat until the color is golden, the skin is crisp, and when it is cooked through, it is fished out. 3: Add 5 grams of salad oil to the pot, add mango hoisin sauce and stir-fry until fragrant, add 20 grams of water, use 5 grams of water starch to outline the sauce, drizzle 5 grams of clear oil, add fried oysters and mix well, put on the lettuce leaves and serve. Features: fruity aroma, crispy on the outside and tender on the inside.
Orange sweet and spicy sauce
Ingredients: 500 grams of fresh oranges, 50 grams of Thai chicken sauce, 20 grams of Guilin chili sauce, 20 grams of tomato sauce, 10 grams of ice flower plum sauce, 10 grams of garlic paste, 50 grams of peanut oil, 20 grams of water. Preparation: Wash the fresh oranges and whisk into a blender to form a fine paste. Heat the pan with oil to 50%, sauté over low heat, then add Thai chicken sauce, chili sauce, tomato sauce, minced oranges and water and bring to a boil. Features: fragrant and intense, sweet and sour and spicy appetizer. Scope of application: suitable for frying, frying, grilling and other dishes, such as orange sweet and spicy sauce eel back, orange sweet and spicy sauce shrimp steak.
Example: Fried shrimp balls with minced garlic and orange sauce
Ingredients: 300 grams of fresh shrimp, 100 grams of broccoli. Seasoning: 7 grams of salt, 15 grams of egg whites, 750 grams of salad oil, 3 grams of chicken powder and monosodium glutamate, 25 grams of water starch, 10 grams of minced garlic, 50 grams of broth, 45 grams of orange sweet and spicy sauce, 2 grams of ginger, coriander, flower carving wine, 1 gram of baking soda. Preparation: 1, shrimp to remove the head, tail, shell, from the back of the knife to clean, add 2 grams of salt, egg whites, flower carving wine, 15 grams of water starch, baking soda marinade for 15 minutes. 2: Cut the broccoli into 15g pieces, put it into boiling water, heat for 1 minute and remove it for 1 minute to cool, add 5 grams of salad oil to the pot and burn until 50% heat, add 5 grams of garlic and stir-fry, add broccoli and stir-fry, add 3 grams of salt, 1 gram of monosodium glutamate, 1 gram of chicken powder and stir-fry into the flavor, then use 5 grams of water starch to outline and place on the edge of the plate for later. 3, salad oil burned 50% hot, put shrimp balls on low heat for 1.5 minutes until cooked to fish out the drainage oil, add 5 grams of salad oil to the pot to burn until 50% hot, add 5 grams of minced garlic, 2 grams of ginger, orange sweet and spicy sauce stir-fried, put shrimp balls, broth, 2 grams of salt, 2 grams of chicken powder to burn for 2 minutes into the flavor, into 2 grams of monosodium glutamate, with 5 grams of water starch hook glass mustard, pour in 3 grams of clear oil out of the pot, placed in the middle of broccoli, put the coriander leaves garnish. Features: sour and spicy, fresh and delicious.
Pepperberry sauce
Ingredients: 250 grams of pickled chili peppers, 500 grams of strawberry paste, 50 grams of strawberry jam, 25 grams of tomato juice, 30 grams of bean paste, 120 grams of sugar, 10 grams of minced green onion, minced garlic, ginger rice, 200 grams of salad oil. Preparation: Minced fish chili pepper and bean paste into a fine paste, the pot into the salad oil to 50% heat, put in the bubble fish pepper and watercress sauce paste stir-fried crisp, when it overflows red oil, add green onion, garlic, ginger rice, tomato juice to continue to stir-fry the aroma, and finally add strawberry jam and strawberry paste, sugar and stir-fry well. Features: bright red color, sour and spicy slightly sweet, appetizing and refreshing. Scope of application: suitable for steaming, frying and other dishes, such as pepperberry ribs, pepperberry prawns, pepperberry chicken strips.
Example: Pepperberry pumpkin stewed pork ribs
Ingredients: 300 grams of ribs, 150 grams of pumpkin. Seasoning: Pine meat powder 3 g, tender meat powder 2 g, lemon juice 5 g, corn starch 8 g, salt 2 g, chicken powder 3 g, monosodium glutamate 3 g, water starch 5 g, pepperberry sauce 50 g, honey 3 g, apple cider vinegar 5 g, water 300 g, salad oil 750 g, chives 10 g. Production: 1, chop the ribs into 6 cm long, 2 cm wide segments, cut the pumpkin into 6 cm long, 2 cm wide, 1 cm thick slices. 2: Marinate the ribs with pine meat powder, tender meat powder, lemon juice, corn starch, 1 gram chicken powder, 1 gram MSG for 10 minutes. 3: Add the ribs to 60% hot salad oil, fry on medium heat for 5 minutes until cooked and drained, and put the pumpkin in the steamer basket for 5 minutes until it is eight ripe and take out. 4: Add 5 grams of salad oil to the pot and heat it, sauté the chives, add pepperberry sauce and stir-fry well, add honey, apple cider vinegar, water and boil, add ribs and pumpkin, salt, chicken powder, monosodium glutamate and simmer until flavored, hook with water starch, drizzle the oil out of the pot, lay the ribs and pumpkin apart, and pour the remaining soup on it. Features: sweet and sour, soft and fragrant meat melon.
Fruity salad sauce
Ingredients: 30 grams of fruit powder, 50 grams of sugar, 15 grams of sydney pear vinegar, 100 grams of kraft wonderful sauce, 50 grams of tomato sauce, 30 grams of peanut butter, 25 grams of hawthorn slices, 50 grams of sweet wine, 20 grams of red oil. Preparation: Stir the hawthorn slices into a blender, mix the fruit zhen, kraft wonderful sauce, sydney pear vinegar, peanut butter, sugar, tomato sauce, hawthorn slice powder, sweet wine and red oil into the basin and stir well. Features: red and bright color, sweet taste, sour with spicy. Scope of application: suitable for cold dishes, frying, frying, grilling, smoking, waxing dishes, if rare salad shrimp, fruit rare salad fish balls.
Example: Fruit Zhen Salad Lily Fruit
Ingredients: 50 grams each of fresh lilies, fresh aloe vera, peaches, kiwifruit, watermelon, ham. Seasoning: Guozhen salad sauce 35 g, white sugar 10 g, salt 1 g, condensed milk 20 g, salad sauce 15 g. Preparation: Peel fresh aloe vera, peach, kiwifruit, fresh aloe vera, ham cut into diamond-shaped pieces with a thickness of 1 cm and a side length of 3 cm; fresh lilies and fresh aloe vera are washed, cooked in boiling water and fished out, the raw materials are mixed with spices and loaded on a plate. Features: Fragrant taste, sweet and sour.
Osmanthus pineapple sauce
Ingredients: 150 grams of fresh pineapple, 500 grams of light brine, 20 grams of lemon peel, 150 grams of osmanthus sauce, 50 grams of lemon juice, 150 grams of white sugar, 15 grams of flower carving wine, 5 grams of refined salt. Preparation: Peel and cut pineapple into slices, soak in light salt water for 20 minutes, crush in a blender with lemon peel, boil with lemon juice, osmanthus sauce, white sugar, fine salt and flower carving wine. Features: strong and smooth taste, sweet and sour and delicious. Scope of application: Mainly suitable for the production of cold dishes and honey juice dishes. Such as osmanthus pineapple wings, osmanthus pineapple crispy duck.
Example: Sand ginger osmanthus pineapple drunken chicken
Ingredients: Qingyuan chicken 900 g, sand ginger 20 g. Seasoning: Tsingtao beer 1 kg, salt 5 g, monosodium glutamate 3 g, chicken powder 2 g, osmanthus pineapple sauce 30 g. Production: Qingyuan chicken clean, boil in boiling water until the epidermis is tightened, add ginger, salt, monosodium glutamate, chicken powder in the water, soak in chicken for 15 minutes, soak in cold water, cut into 0.5 cm thick slices, soak in beer for 30 minutes, and then mix well with osmanthus pineapple sauce and plate. Features: Chicken is tender and fragrant.
Cane-scented weird juice
Ingredients: sugarcane juice, peanut butter 100 grams each, tomato juice 20 grams, rock sugar crushed 75 grams, pepper oil, bean paste paste, ginger juice 25 grams each, red oil, salad oil 50 grams each. Preparation: Heat salad oil until 50% hot, add watercress paste, peanut butter, sugarcane juice, tomato juice, rock sugar crushed, ginger juice and stir-fry for 3 minutes, add red oil and pepper oil and mix well. Features: bright color, sweet and sour, sour and spicy. Scope of application: Can be used to cook vegetables, livestock and poultry, seafood, such as cane flavor duck, cane flavor strange belly.
Example: Teppanyaki tin foil fire bureau strange smelling sea bass
Ingredients: 500 grams of fresh sea bass meat, 1 sheet of tin foil. Seasoning: 50 g of cane flavor juice, 5 g of salt, 6 g of monosodium glutamate, 4 g of chicken powder, 8 g of flower carving wine, 20 g of green onion, 15 g of lemongrass, 3 g of pepper, 100 g of olive oil, 30 g of corn flour, 10 g of egg whites, 10 g of butter. Preparation: 1: Cut the fresh sea bass into 6 cm long, 2.5 cm wide and 1 cm thick pieces, marinate with pepper, 2 g salt, 3 g monosodium glutamate, 2 g chicken powder, 4 g flower carving wine, 10 egg whites and marinate for 20 minutes. Heat the olive oil 60%, pat the marinated meat into the corn flour, add the olive oil and half fry for 5 minutes. 2, tin foil on the hot iron plate, into the butter to burn 50% hot, put in the shallots, lemongrass fried incense, put in the cane flavor juice, salt essence, chicken powder, carved wine, the fish segments on top, tin foil wrapped slowly for 10 minutes, sprinkle in MSG on the table. Features: fragrant, sour and spicy palatable.
Apple tempeh sauce
Ingredients: Apple 500 g, tempeh 200 g, purple pepper paste 150 g, millet chili pepper 50 g, red oil 50 g, ginger 25 g, apple jam 100 g, maltose 100 g, peanut oil 100 g. Preparation: Peel and wash the apples, whisk into a blender to form a paste, peel the millet peppers and ginger and cut into minced pieces, and fry the tempeh in oil until fragrant. Whisk the millet peppers, ginger and tempeh into a blender and stir all the ingredients well. Features: Fruity and fragrant. Scope of application: can be used as a dipping sauce for frying, frying and smoking vegetables.
Apple tempeh sauce grilled chicken wing tip
Ingredients: American chicken wing tip 350 g (domestic also available).
Seasoning: 20 grams of minced green onion, 50 grams of flower carving wine, 100 grams of apple tempeh sauce, 5 grams of salt and monosodium glutamate, 10 grams of seafood sauce, 30 grams of carrot slices, 20 grams of oyster sauce, 20 grams of salad oil.
Preparation: 1: After washing the tip of the American chicken wings, gently pat the pine with the back of a knife, marinate with minced green onion, flower carving wine, apple tempeh sauce, salt, monosodium glutamate, seafood sauce, carrot slices, oyster sauce for 30 minutes. 2: Open the heat in the Japanese forest open stove, put in the tip of the chicken wings and bake for about 15 minutes, brush the salad oil while baking, and wait until it is brown and red, and when it is cooked, take it out.
Features: The wing meat is tender and the sauce is fragrant.