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One: Secret spicy sauce
Secretly made spicy sauce
*Detailed recipes are:
2 kg of lard, 120 g of spice powder, 50 g of Meiji umami sauce, 200 g of Haitian soybean sauce, 300 g of yellow lantern sauce, 40 g of Dragon brand soy sauce, 200 g of Pixian bean paste, 30 g of thirteen spices, 100 g of xo sauce, 50 g of sweet noodle sauce, 150 g of Indian No. 1 chili pepper, 100 g of hoisin sauce, 100 g of shallots, 200 g of onion, 200 g of shallots, 200 g of ginger, 250 g of yellow dried pepper, 30 g of oyster sauce, 15 g of rock sugar, 50 g of salt, 30 g of monosodium glutamate
*Production process:
(1) Chop the shallots, onions, shallots, and ginger separately. (2) Indian No. 1 pepper, yellow dried pepper soaked in warm water until thorough, then put into a blender and whisk into a paste. (3) Pour lard into the pot, simmer and melt, then add shallots, onions, shallots, ginger on low heat, slowly fry the surface of the brown, and then fish out the residue to leave the oil. (4) Continue to pour Pixian bean paste into the pot, stir over low heat until the red oil comes out, and then pour in the chili pepper and stir-fry for ten minutes, so that the ingredients can be directly integrated with each other, making the taste more mellow and spicy. (5) Add soybean sauce, yellow lantern sauce, xo sauce, sweet noodle sauce, seafood sauce, and rock sugar into the pot for twenty minutes, so that the moisture in the sauce is less and less, the flavor is more and more intense, and then mix in the Meiji umami juice, spice powder, dragon brand soy sauce, thirteen spices, oyster sauce, rock sugar on low heat and stir for half an hour, so that the sauce is thick and the taste is rich, and finally pour in salt, MSG and stir well. (6) After cooling naturally, ferment quietly for two hours to achieve the best taste. Then store in the refrigerator. [Note: This sauce is suitable for a variety of spicy dishes.] 】
Two: Fragrant chicken casserole sauce
Chicken casserole sauce
*The detailed recipes are: 280 grams of hoisin sauce, 40 grams of peanut butter, 10 grams of dried shallots, 40 grams of wang zhi and red curd milk, 10 grams of fried minced garlic, 20 grams of sesame paste, 20 grams of red star two pot heads, 60 grams of grinding sauce, 30 grams of white curd milk, 2 grams of sand ginger powder, 50 grams of vegetable oil, 40 grams of fresh sand ginger, 50 grams of char siu sauce, 40 grams of satay sauce, 4 grams of five-spice powder, 70 grams of barbecue sauce, 10 grams of fresh garlic, 5 grams of tangerine peel, 10 grams of chicken powder
*Production process: (1) First chop the dried shallots into minced pieces, slice the fresh sand ginger, and chop the garlic into minced pieces for later. (2) Pour vegetable oil into the pot, add dried shallots, stir-fry the minced garlic over low heat to make a slight yellow, then add the fried minced garlic, and stir-fry the fresh sand ginger evenly. (3) Continue to add hoisin sauce, peanut butter, red curd milk, sesame sauce, red star two pot head, grinding sauce, white curd milk, sand ginger powder, char siu sauce, satay sauce, five-spice powder, barbecue sauce, tangerine peel powder and then inject 100 grams of water, turn on the low heat and stir for 20 minutes, until the sauce in the pot is fused together to produce a rich compound sauce flavor. Finally, pour in the chicken powder and stir well. (4) After natural cooling, it can be closed and stored. [Note: This sauce is mainly suitable for chicken pot, as well as other pot dishes. 】
Three: Casserole fish head pot
Casserole fish head casserole
Pixian bean paste 20 grams, flower carving wine 20 grams, fortuna oyster sauce 40 grams, white pepper 20 grams, water starch 8 grams, sand ginger 20 grams, water 200 grams, light soy sauce 100 grams, sugar 5 grams, chicken powder 10 grams, sesame oil 5 grams
(1) Pour an appropriate amount of vegetable oil into the pot, pour 30% of the oil temperature into pixian bean paste, turn on low heat and stir continuously until the red oil is sautéed. (2) Pour oyster sauce, soy sauce, flower carving wine, stir until boiling, pour water into the boil, bring to a boil over high heat, turn the heat to low and add sand ginger, sugar and cook for five minutes, then sprinkle with white pepper, stir well, hook with water starch, and finally sprinkle chicken powder and stir-fry well, drizzle with sesame oil. (3) After cooling, it can be closed and stored. [Note: This sauce is mainly suitable for fish casserole dishes.] 】
Four: Thousand Island Sauce
mayonnaise
Kraft Wonder Sauce 1000 g, Condensed Milk 350 g, Mustard 5 g, Lemon 50 g
(1) First pour Kraft's wonderful sauce into a bowl, add condensed milk and stir well. (2) Continue to stir in the mustard in a bowl, squeeze in the lemon juice, add it together and stir well. (3) Put it in the refrigerator and store it closed. [Note: This sauce can be stored in the refrigerator for 20 days, not frozen.] This sauce is suitable for hot dishes such as crispy spotted fish pine, salad drizzled crispy shrimp, but also for cold seasonal vegetables, cold mixed fruits and vegetables and so on. 】
Five: Secret sauce
Seafood sauce
Steamed fish soy sauce 500 g, sugar 200 g, white vinegar 300 g, soy sauce 360 g, apple cider vinegar 150 g, oyster sauce 20 g, aged vinegar 10 g, spicy fresh sauce 10 g, monosodium glutamate 5 g
(1) Take a clean pot, pour in steamed fish soy sauce, soy sauce, oyster sauce, spicy fresh sauce, sugar on low heat and stir constantly until the sugar melts, the sauce directly melts each other. (2) Continue to pour white vinegar, apple cider vinegar, aged vinegar into the pot, cook until boiling, and finally add MSG and stir well. (3) This sauce can also be added directly together and stirred well, but there is a problem that the sugar will sink to the bottom, so it must be stirred when using. If it is heated to boil, it is not needed. [Note: This sauce is mainly suitable for salviating conch, salvage abalone, salvage prawns, etc., as well as shellfish seafood ingredients. 】
Cooking is long, quietly appreciated, there is always a dish, warm the atrium
No matter how time passes, keep the food, and the beauty will always accompany you!
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