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Dried tofu sauce
Northerners are cold mixed with dried tofu, and we use the soaking method to process dried tofu. This juice is salty and umami with a slight spicy and sweet taste.
Taste: Salty fresh slightly sweet and slightly spicy
Ingredients: MSG 35 g, red oil 200 g, steamed fish soy sauce 350 g, Hunan chili sauce 10 g, sesame oil 50 g, pat pine garlic, white sugar 100 g, spices (5 star anise, dried chili pepper segments 5 g, fragrant leaves 5 pieces, bai zhi 1 g).
Preparation: Put the ingredients (except red oil, sesame oil and MSG) into the pot, pour 1.5 kg of water, bring to a boil on high heat, reduce the heat and simmer for about 3 minutes, pour out of the pot into the container, pour in the red oil and sesame oil, add MSG to taste.
Application: Soak the dried tofu in the sauce for 4 hours.
Chilled seafood sauce
Seafood sauce is used by many chefs across the country, and our preparation is characterized by the use of wild mountain peppers and a large number of fresh lemons. Lemon gives dishes a rich fruity flavor, while wild peppers add a spicy and sour flavor to seafood juices.
Taste: Salty, sweet with a slight spicy and mustard flavor.
Ingredients: 1 kg of Lee Kum Kee steamed fish soy sauce, wild mountain pepper (all two), fresh lemon (sliced), balsamic vinegar, red oil, sesame oil 500 g each, Hai Tian Sheng pumped 1250 g, white sugar 900 g, monosodium glutamate 250 g, chicken essence, coriander 100 g each, Meiji umami juice, dark soy sauce 200 g each, green mustard spicy 1 stick, chives, ginger slices, garlic slices 150 g each, white pepper powder 20 g.
Preparation: Mix all the ingredients well, put them in the refrigerator and soak them for 12 hours.
Application: Mainly used to make seafood dishes.
African ice grass juice
My sauce tastes very integrated. Cupy Thousand Island Sauce and Cupi Salad Juice itself are compound spices that can be directly added to the dish, and I added balsamic vinegar, sugar, mustard spicy, olive oil and lemon on this basis to make the sauce taste more refreshing and natural.
Taste: Salty, fresh, sweet and sour with a slight mustard flavor
Ingredients: 2 bottles of Chubby Thousand Island Sauce (700 g/bottle), 200 g of Chubby salad juice (roasted sesame flavor), 1/2 bucket of Haitian Jinbiao raw soy sauce (1.6 liters/barrel), 1 kg of Zhenjiang balsamic vinegar, 750 g of sugar, 20 g of garlic, 1 fresh lemon, 5 sticks of Jimba mustard, 50 g of olive oil and cooked white sesame seeds.
Preparation: Garlic and fresh lemon are crushed with a grinder, remove and add the remaining ingredients to mix evenly.
Application: Make dipping iceweed, can also be used to make vegetable salad.
Sting juice
Seeing the recipe below, you will find that my jellyfish ingredient can be said to be particularly diverse, in addition to the spices that everyone will use to make jellyfish in the conventional way, I also matched it with Thai sweet and spicy sauce, ginger juice, fish sauce, seafood sauce, mustard spicy, vegetable ingredients, etc., which can bring more delicious flavor to jellyfish.
Taste: Salty, fresh, sour, sweet and slightly spicy
Ingredients: 8.5 kg of cotton white sugar, special light soy sauce (500 ml), banquet umami sauce (430 ml / bottle), ginger juice (200 ml) 3 bottles each, Meiji umami juice, premium soy sauce, fish sauce 1 bottle each, Thai Pantai sweet and spicy sauce 1 bottle (730 ml), 1/2 bottle of Swastika soy sauce, 1500 g balsamic vinegar, 1400 g Mitsui oyster sauce, 1 kg white vinegar, 720 g seafood sauce, 400 g salt, 500 g each of Cantonese rice wine and umami treasure, 32 packs of rice vinegar (245 ml / pack), Red Star 2 pot head 150 grams, Rimula green mustard spicy 5 sticks, salty plum 250 grams, vegetable ingredients (fresh millet pepper segments 250 grams, ginger slices 500 grams, garlic slices 1 kg).
Preparation: Mix the above ingredients evenly, put them in the refrigerator and soak them for 12 hours before use.
Application: Specially used to mix jellyfish.
Jiangsu and Zhejiang water chicken feed
We Jiangsu and Zhejiang people making saliva chicken will not be as complicated as Sichuan people, but we must also have the taste. To make the sauce more flavorful, I added peanut butter and chicken juice concentrate.
Taste: Salty, spicy and slightly sweet
Ingredients: 150 grams of cooked white sesame seeds, 500 grams of peanut butter and red oil, 300 grams of cotton sugar, 250 grams of pepper oil, 1 bottle of June fresh soy sauce (500 ml/bottle), 460 grams of spicy fresh sauce, 100 grams of flavor powder, 335 grams of balsamic vinegar and concentrated chicken juice, 1 barrel of Haitian Gold Standard raw soy sauce (1.6 liters /barrel).
Production: Mix the above ingredients evenly.
Application: Stir-fry saliva chicken.
Seafood juice
This seafood sauce is prepared with four vinegars, namely apple cider vinegar, white vinegar, aged vinegar and balsamic vinegar, as well as lemons for added flavor. They interact to give seafood dishes a mellow but not sour taste.
Ingredients: 2 kg of rock sugar, 850 ml of Knorr fresh sauce, 450 ml of Haitian apple cider vinegar, 1 bottle of Meiji umami juice, 1.5-2 kg of shuita chen vinegar (adjusted according to the degree of acidism of diners), 3 fresh lemons, 500 ml of white vinegar, 440 grams of fresh spicy sauce, 1 kg of Donggu Yipin fresh, 500 grams of Tokami Wan soy sauce, 900 grams of balsamic vinegar for banquets.
Preparation: Put the rock sugar, meiji umami juice, lemon (sliced), Donggu Yipin fresh and spicy fresh sauce into the pot, simmer the rock sugar on low heat until it dissolves, turn off the heat and pour into the container, and finally add four kinds of vinegar to mix well.
Application: Mixing a variety of shellfish seafood.
Miso pork hand juice
In the past, pork hands were all fragrant, but now we boil the sauce with miso, Japanese sake, and swastika soy sauce as the main ingredients. Although the ingredients for this sauce are simple, the compound flavor is very strong.
Taste: Salty, sweet, with a strong aroma of wine
Ingredients: Ingredient A (100 grams of garlic seeds, 6-7 asahi peppers, 5-6 dried shallots)
600 grams of miso and Japanese sake, 800 grams of soy sauce, 150 grams of chicken powder and monosodium glutamate, 200 grams of rock sugar, and 100 grams of fresh vegetarian.
Preparation: Mirin, sake, swastika soy sauce, rock sugar and ingredient A are placed in a pot, boiled over medium heat, and seasoned with chicken powder, monosodium glutamate and fresh food.
Application: Mainly used to soak pig hands, chicken claws.
Mini eggplant juice
In the past, the mini eggplant processed was all strong, but now I use simple spices and vegetable ingredients to boil the soaking juice, and the soaked mini eggplant has a sweet and sour taste in the mouth, which is particularly appetizing.
Taste: Sweet and sour
Ingredients: vegetables (300 grams of shallots, 200 grams of garlic slices, 250 grams of coriander)
30 grams of fresh chaotian pepper, 400 grams of peanut oil, 200 grams of salad oil, 120 grams of jiale spicy fresh sauce, 150 grams of delicious fresh soy sauce and sugar, 40 grams of gold label soy sauce, 50 grams of wild mountain pepper and salt, 20 grams of monosodium glutamate, 35 grams of chicken powder, 250 grams of pisces rice vinegar, 3.5 kg of broth.
Preparation: Add salad oil and peanut oil in the pot, when it is 50% hot, add vegetable ingredients, Chaotian pepper (everything 2), wild mountain pepper (2), sauté until fragrant, pour in the remaining ingredients and boil.
Application: Mainly used to soak mini eggplant, specific method: mini eggplant oiled, fished out and put into the boiled juice water soaked for 4 hours.
Spiral juice
This is a sauce with a Southeast Asian twist, which is processed using sweet and spicy sauce and lemongrass to give the juice a rich compound flavor.
Taste: Salty, fresh, sweet and spicy
Ingredients: light soy sauce, Guangxiang Tai chicken rice soy sauce 600 grams each, monosodium glutamate 300 grams, minced garlic 40 grams, two soup 1500 grams, white sugar 220 grams, balsamic vinegar 100 grams, Thai sweet and spicy sauce 1200 grams, fresh millet pepper 400 grams, fresh lemongrass 60 grams.
Preparation: Chop the millet pepper, put it into the grinder, add 200 grams of the second soup to beat into the juice, take it out and pour it into the pot, pour in the remaining ingredients, simmer over low heat until the juice is thick.
Application: Can be made into white cut chicken, steamed crab dipping sauce, can also be mixed with snails or jellyfish.
Zucchini juice
Don't look at this sauce is very simple to make, but it should have a taste. Sometimes, a little simpler makes a dish that tastes better.
Taste: Salty, sweet and sour
Ingredients: 50 g of Oyster Sauce, 30 g of Kangle Vinegar, 250 g of Parcot Soy Sauce, 100 g of Sugar, 20 g of Sesame Oil.
Preparation: Mix all the ingredients and mixtures evenly.
Application: Mainly used to mix zucchini.