Beef fillet juice
Taste: Fresh and sweet.
Ingredients: 3 kg of Dimen eggplant juice, 3500 g of white sugar, 630 ml of osmanthus juice, 200 grams of peanut butter and monosodium glutamate, 12 bottles of ok sweet and sour sauce (335 g / bottle), Meiji umami juice 300 g, salt 25 g, spice water 2500 g, Bao Er beef juice 150 g.
Preparation: Put the above ingredients into the pot, bring to a boil over medium heat, reduce the heat to simmer until fragrant.
Spice water Add 4 kg of water to the pot, add 100 g of coriander, 800 g of celery, 300 g of carrot strips, 400 g of tomato cubes, 200 g of shallots, 5 star anise, bring to a boil over high heat, reduce the heat until 2500 g of water remains, and then filter away from the heat.
Scope of application: make sauce for beef fillet and oxtail.
Secret sauce
Taste: Black pepper seafood flavor.
Ingredients: Hoisin sauce, Zhuhou sauce, five-year flower carving wine 500 grams each, black pepper powder 750 grams, Puning bean paste 1 bottle (620 ml), butter 400 grams, garlic 100 grams, ginger grains, fresh red pepper grains 150 grams each, shallot grains 200 grams, tangerine peel grains 25 grams, broth 1500 grams, sugar 50 grams, chicken essence 30 grams, corn flour 20 grams.
Preparation: Put the butter in the pot, simmer on low heat, add minced garlic, ginger grains, red pepper grains, shallot grains, tangerine peel grains, sauté over medium heat until the raw materials are golden brown, add the remaining ingredients (except corn starch), simmer over low heat until the aroma is strong, use corn starch to outline the mustard, out of the pot.
Scope of application: Mainly used to cook beef, chicken fillet.
Black pepper cowboy bone sauce
Taste: Black pepper flavor.
Ingredients: diced shallots, diced dried shallots, 100 grams each, minced garlic, Meiji umami sauce, chili oil 150 grams each, beef powder 30 grams, Baoweier beef juice, tangerine peel 50 grams each, Shacha sauce 200 grams, Hoisin sauce, Zhuhou sauce 720 grams each, flower carving wine 500 ml, butter 500 grams, Zhen Xiang Ji brand black pepper powder 1.5 bottles (455 grams / bottle), God of Wealth oyster sauce 250 grams, white sugar 200 grams, monosodium glutamate 50 grams.
Preparation: Put the butter in the pot, simmer on low heat, add diced shallots, dried shallots, ginger, minced garlic, minced tangerine peel, sauté over medium heat until the raw materials are golden brown, add the remaining ingredients, simmer over low heat until fragrant.
Scope of application: used to make black pepper cowboy bone, black pepper beef fillet and other black pepper dishes.
Versatile sauce
Taste: Dry and spicy, somewhat similar to the taste of xo sauce.
Ingredients: 1500 grams of Chaotian pepper, chopped shallots, Lee Kum Kee bean paste, Jinhua ham minced, minced garlic 1 kg each, soaked Yaozhu, paprika, salted fish minced, shrimp 500 grams each, shrimp, sugar 200 grams each, chicken essence, monosodium glutamate 100 grams each, salad oil 3 kg (about 300 grams).
Preparation: 1. Put salad oil in the pot, when it is 50% or 60% hot, add chopped shallots, minced Jinhua ham, minced garlic, soaked Yaozhu, minced salted fish, minced shrimp, fry over low heat until dry and fragrant, and fish out the oil control.
2. Leave the bottom oil in the pot, when it is 40% hot, add all the ingredients (except the salad oil), slowly sauté over low heat to create a fresh and spicy flavor.
Scope of application: Mainly used to make a variety of flavor small stir-fry dishes.
Satay sauce
Taste: Compound Southeast Asian flavors.
Ingredients: 5 kg of bottled sand sauce, peanut butter, peanut crushed, fried until golden soybeans (twisted), dried shallots 500 grams each, minced garlic 125 grams, lemongrass crushed, shrimp minced, red pepper powder 187.5 grams each, yellow ginger powder, tomato sauce, eagle millet powder 375 grams each, Indonesian shrimp paste 250 grams, sand kernel powder, jade cinnamon powder, cumin powder, coriander powder 94 grams each, salad oil 3 kg (about 500 grams).
make:
1. Put the salad oil in the pot, when it is 60% hot, add the dried shallots, minced garlic, minced lemongrass, shrimp and rice, fry on low heat until dry and fragrant, and fish out the oil control.
2. Leave the bottom oil in the pot, when it is 50% hot, put in the ingredients other than eagle millet powder and salad oil, simmer on low heat to make the aroma, and finally add the eagle millet powder to outline the sauce.
Scope of application: used to stir-fry seafood, beef and so on.
West juice
Recipe 1
Ingredients: vegetable ingredients (300 grams each of shallots, parsley, tomatoes, carrots, 50 grams of red peppers), spices (star anise, cinnamon, fragrant leaves 25 grams each), 8 bottles of tomato sauce (340 grams / bottle), 9 bottles of ok sweet and sour sauce (335 grams / bottle), 6 bottles of osmanthus juice (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.
Preparation: Wash the vegetable material, cut into large pieces, put into the pot, add 3 kg of spices and water, bring to a boil over high heat, reduce the heat until the soup is about 2500 grams, filter the residue, put in the remaining ingredients, and simmer the aroma on low heat.
Recipe 2
Ingredients: tomato sauce 1500 grams, ok sweet and sour sauce 2 bottles (335 grams / bottle), osmanthus juice 200 grams, big red Zhejiang vinegar 3 bottles (600 ml / bottle), salt 10 grams, sugar 500 grams, monosodium glutamate 50 grams, bowl wine, Meiji umami juice 150 grams each, oxtail soup 305 grams.
Preparation: Put all ingredients into the pot, simmer over low heat until the sugar is completely dissolved, and remove it.
Scope of application: used to make fried beef fillet, or as pork chop, chicken steak pouring sauce.
Kyoto Jiru
Taste: Sweet and sour.
Ingredients: 500 grams each of big red Zhejiang vinegar and white sugar, 150 grams of ok sweet and sour sauce, 200 grams of coconut water and osmanthus juice, 300 grams of tomato sauce, 1 kg of cream milk, 450 grams of sanhua evaporated milk, 15 grams of salt.
Preparation: Put all ingredients into a pot and bring to a boil over low heat, until the sugar melts and then remove from the heat.
Ingredients: 1 bottle of Dahong Zhejiang vinegar (600 ml/bottle), 1 kg of sugar, 50 g of salt, 250 g of tomato sauce, 30 g of monosodium glutamate, 2 bottles of Zhenjiang balsamic vinegar (500 ml/bottle), 150 g of Da Yan brand Korean juice.
Scope of application: Used to make Kyoto ribs, Kyoto pig's trotters, etc.
Champagne juice
Taste: The wine is prominently aromatic with a slight sweet and sour taste.
Ingredients: 2 bottles of Zhangyu champagne (1.5 liters / bottle), canned Qixi 660ml, sugar 100 grams, yellow lemon 12, monosodium glutamate 100 grams, salt 15 grams, Jishi powder 30 grams.
Preparation: Put all six pieces of yellow lemon into the pot together with other ingredients (except for custard powder), simmer over low heat until all the sugar is dissolved, remove the lemon chunks, and add the Gjishi powder to hook the mustard.
Ingredients: 1 liter of Zhangyu champagne wine, 400 grams of sugar, 4 canned Qixi (330 ml / listen), 20 grams of Custard powder, 4 lemons, 12 grams of salt.
Preparation: Lemon juice, put into the pot, add Qixi, champagne, sugar, salt, simmer over low heat, wait for all the sugar to melt, put in the cheese powder to hook the leaves.
Scope of application: The usage is similar to western juice, mostly used to make sweet and sour champagne crisp shrimp, champagne grunt meat.
Fairy water
Taste: Salty and slightly sweet.
Ingredients: 750 grams of Tortoise Shell Soy Sauce, 375 grams of Honey, 250 grams of Japanese Yaki Sauce and Meiji Umami Sauce, 100 grams of Haizi Abalone Juice, 500 grams of Soy Sauce.
Preparation: Put the above ingredients into a pot and bring to a boil over low heat.
Scope of application: Before the Cantonese small stir-fry is about to come out of the pot, pour a little fairy water to increase the fresh flavor of the dish.
Snake water
Taste: Spiced and slightly sweet.
Ingredients: 3 kg of rock sugar, spices (200 g of star anise, 8 monk fruit, 50 g of peppercorns and five-spice powder, 75 g of peppercorns and cloves, 100 g of cinnamon and lemongrass, 150 g of grass and fruit).
Preparation: Add 40 kg of water to the pot, add rock sugar and spices, bring to a boil over high heat, reduce the heat to simmer to bring out the aroma.
Scope of application: Used to cook all kinds of farmed snake dishes, such as the King Of America snake and the salt and pepper snake. The specific usage is to process the snake meat clean, and then use the snake water to heat it until it tastes good.
Seafood soy sauce
Taste: Salty and fresh.
Ingredients: a ingredient (carrot strips, celery segments, parsley segments, crispy soybeans 500 grams each, coriander stalks 100 grams, luo han guo, 5 slices of licorice, 1 kg of sliding oil crab pieces), 800 ml of Meiji umami juice, 500 grams of Swastika 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 juiced in the ratio of 10:3), 25 grams of pepper powder, 50 grams of flower carving wine.
Production: Put a material in the pot, pour 7 kg of water, bring it to a boil over high heat, change the heat to boil until the water remains 5 kg, fish out the slag, put in the remaining ingredients, and simmer the aroma on low heat.
Fried soy beans Place the dried soybeans directly into 60% of the hot salad oil, soak over low heat until the skin is crispy, and remove the oil.
Scope of application: Suitable for seasoning various seafood dishes steamed or incandescent.
Marajan sauce
Taste: Compound fresh flavor, the most important thing is that the taste of shrimp paste is particularly prominent.
Ingredients: 1 kg of Thai Pantai shrimp paste, 250 g of dried shrimp, 200 g of crushed cashew nuts, vegetable ingredients (150 g of red pepper, 100 g of dried shallots, minced garlic and minced shallots), 300 g of light soy sauce, 400 g of sugar.
Scope of application: used to make mara cup tape, mara cup fresh squid, etc.
Soy sauce
Ingredients: vegetable juice 2500 g, eggplant juice 750 g, tomato sauce 750 g, Li Pailin mouth urgent juice 200 g, ok juice 2 bottles, salt 100 g, ice flake sugar 1 kg, bowl wine 150 g, Nestlé Meiji oxtail soup 660 g, Meiji soy sauce 150 g.
Preparation: Vegetable juice with eggplant juice, tomato sauce, ok juice, salt, ice flake sugar, oxtail soup, soy sauce on high heat and simmer for about 25 minutes, add Li Pailinkou urgent juice, bowl wine and mix well.
Vegetable juice preparation method: put 300 grams of onion, 300 grams of celery, 300 grams of parsley, 50 grams of red pepper, 5 grams of star anise, 5 grams of grass fruits, 300 grams of carrots in 3 kilograms of water, boil on high heat and reduce the heat, until about 2.5 kilograms of slag can be left.
Flavor type: the color is redder than the sweet and sour juice, the taste is moderately sweet and sour, and the wine is fragrant.
Applicable dishes: can be used for fragrant frying, 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.