Chicken season with pepper and hemp
White cut chicken is not too attractive to diners, so we specially formulated a peppery chicken water. The chicken soaked in it has a full umami flavor with a slight pepper and mustard flavor.
Taste Salty and fresh with a peppery flavor
Materials. a ingredient (10 kg of purified water, 1 kg of chicken juice of Guyue Longshan Flower Carving Wine Gangshun Concentrated, 400 g of chicken powder and June fresh soy sauce, 200 g of Tai Tai Le Umami Bao), 600 g of Wufeng Li safflower pepper oil, spicy fresh sauce, 60 ml of mustard oil.
make. a Ingredients, spicy fresh sauce into the pot on high heat, out of the pot put in the pepper oil and mustard oil mix well, cool.
Application specifically for making chicken.
Spicy and sour kelp juice
In the past, when making sour and spicy kelp, we used to take raw garlic paste and put it into a pot to fry it, and then pour it on the kelp, which was a little greasy to eat and not beautiful in appearance. Now we use garlic chili sauce instead, and then add a little beautiful umami juice, not only to increase the compound taste of the dish, but also to make the dish more beautiful.
Taste Sour spicy sweet and sour three flavor fusion
Materials. Haitian soy sauce, Meiji umami sauce banquet soy sauce 100 grams each, cotton sugar 600 grams, balsamic vinegar 200 grams, Haitian natural smoke 400 grams of rice vinegar 300 grams garlic minced pepper sauce 2 bottles (220 grams / bottle). Make all the buckets and mix well. Applications are specifically designed to soak kelp.
Note The above ingredients can be soaked in 5 kg of kelp after blanching water for 12 hours.
Scratch the juice
Many of my peers use fishing when making shellfish small seafood. Now replace it with the new sweet and sour juice. This sauce is made with high-quality sushi vinegar, raisin sauce, black vinegar, etc., and although there are not many kinds of ingredients, the taste is very authentic.
Taste sweet and sour
Ingredients Japanese sushi vinegar 60 g, 25 g of juice, 50 g of sugar 98 g of black vinegar, 3 g of mushroom sauce, 30 g of shallot oil.
Make the above ingredients and stir well.
Application Used to mix small seafood with shells such as swan eggs and pippi shrimp.
Compound pepper juice
The special feature of this sauce is that when it is mixed with compound flavor, we force infused red oil and rattan pepper oil to increase the spicy feeling of the dish, and at the same time add a lot of peanut butter, one to increase the consistency of the sauce, and the other to increase the rich flavor of the sauce.
Taste Salty, fresh and slightly spicy, with the aroma of rattan pepper
Ingredients 100 g of peanut butter, 50 g of rattan pepper oil, 200 g of red oil, 80 g of chicken sauce with soy sauce, 10 g of monosodium glutamate, 90 g of cantonese satay sauce, 30 g of sesame oil, 20 g of salt.
make. The above can be shaken evenly with a bucket.
It is used specifically to mix crisp shellfish raw materials, such as small sea mussels.