Wild mushroom sauce
Taste: Full of mushroom flavor
Personality: The general practice of mushroom ingredients is to make soup or fry, I chop the remaining scraps, stir them, and stir-fry them over low heat to make mushrooms, which not only saves costs, but also serves as a delicious seasoning, killing two birds with one stone.
Fees:
Dried morel mushrooms, dried porcini mushrooms, tea tree mushrooms, dried shiitake mushrooms each 200 grams, dried chicken longitudinal mushrooms 400 grams.
make:
1． Soak all the ingredients in clean water, remove the controlled water, and put them into a blender and crush them.
2． When 1 kg of salad oil is poured into the pot and heated to 40%, various bacteria are added, and sauté for 25 minutes on low heat, and the excess oil can be controlled.
Applicable dishes
This sauce is mostly used in seafood dishes, and here's how to use it:
1． Cut 300 grams of silver cod into 2 cm cubes, marinate with salt, sugar and chicken powder 1 each, and 100 grams of dried shallots
2． Heat 40 grams of salad oil in a pan and fry the silver cod until fragrant.
3． Heat 10 grams of vegetable oil in the pot, add 20 grams of dried shallots and garlic slices and stir-fry until fragrant, then add 100 grams of wild mushroom sauce and cod grains and stir-fry together for about 40 seconds, then put them in a hot sand pot.
Traditional xo sauce
Taste: Spicy
Personality: This is a very traditional xo sauce, yaozhu silk is added, in order to have enough flavor. This sauce needs to be sautéed slowly over low heat to maximize its flavor.
1 kg each of minced garlic and dried green onion, 800 g of minced shrimp, crushed chili peppers and dried scallops, over high heat
500 grams of crushed legs, 80 grams of ground fishmeal.
1． Soak the dried scallops for 3 hours and steam them in a steaming box. Remove in 5 hours and tear into filaments.
2． Pour 2 kg of salad oil into the pot, when it is 30% hot, add minced garlic and dried shallots to sauté until fragrant, then add dried bees, chopped shrimp, chopped ham and stir-fry over low heat for 20 minutes, then add ground fish meal and chili crushed and stir-fry.
This sauce is suitable for stir-fried beef, lamb, seafood, etc., and here's how to use it:
1． 850 grams of tiger spot are slaughtered and cut into 1 cm thick slices, 260 grams of net meat are added to salt, sugar and chicken powder 2 grams each, and marinate 150 grams of flavored broccoli and blanched water.
2． Heat 40 g of salad oil in a pan and fry the fillets until golden brown on both sides.
3． Heat 10 grams of rapeseed oil into the pot, add 30 grams of xo sauce and stir-fry until fragrant, then add tiger spotballs and broccoli and stir-fry evenly, drizzle 10 grams of starch and put on the plate.
Yellow mustard sauce
Taste: Spicy and intense
Personality: The mustard sauce itself has a strong spicy taste, and the addition of condensed milk can neutralize its taste and make the sauce taste richer.
100 grams of yellow mustard sauce and lemon juice, 300 grams of Kraft's wonderful sauce, and 50 grams of panda condensed milk.
Mix all the ingredients and mix well.
Here's an overview of how to use it:
1． Take 300 grams of 8-10 heads of prawns from the Philippines, shell them, add salt and 1 gram each of sugar and marinate to taste.
2． Take 60 grams of whole egg mixture and 30 grams of corn starch and stir into a paste, wrap the shrimp balls well.
3． Pour 1 kg of salad oil into the pan (about 30 g), cook until it is 50% hot, add shrimp balls and fry them.
4． Heat 85 grams of yellow mustard sauce in the pot, add shrimp balls and mix well into the dish.
Specialty pork rib sauce
Taste: Salty and fresh
Personality: I use several different flavors of sauces to mix together to make a compound sauce, which is very practical.
Ingredient a (480 grams of Lee Kum Kee pork rib sauce, 200 grams of hoisin sauce, Zhuhou sauce and shacha sauce), 20 grams of meiji fresh soy sauce and chicken juice, 30 grams of dried shallots and shallots, 30 grams of garlic, and 60 grams of peanut oil.
Heat peanut oil in the pot, add chopped shallots and minced garlic and stir-fry until fragrant, add ingredient a small heat and stir-fry well, season with beautiful fresh oil and chicken juice, and then stir-fry for 20 minutes on low heat until the aroma is completely emitted.
This sauce can be made for fish, chicken, ribs, the following is a brief description of its use:
1． 400 grams of pork ribs cut into 4 cm long pieces, blanched, skimmed and removed; loosen mushrooms soaked for 20 minutes washed and changed knife.
2． Heat 10 grams of salad oil in the pot, add 15 grams of ginger slices and simmer, add pine mushrooms and ribs to stir-fry, add 40 grams of special rib sauce and stir-fry, pour 200 grams of bone broth, simmer for 10 minutes on medium heat, and serve.
Sauerkraut juice
Taste: Sour
Personality: This juice has a strong local flavor, and is also suitable for making pasta, sour and spicy and delicious.
100 grams of peanut oil, 1 kg of sauerkraut 15 grams of pepper oil and salt soy sauce, 5 grams of chili pepper, chives, ginger slices, garlic slices, bone broth 2 kg.
Heat peanut oil and pepper oil in the pot, add ginger slices, garlic slices, chili pepper segments, chives and stir-fry, then add pickled sauerkraut, season with salt and soy sauce, pour bone broth to boil, simmer for 30 minutes on low heat, soak, and filter when used.
Here's an overview of how to use it:
1． 100 grams of pig intestines and pig lungs are washed and blanched in water, and 60 grams of sausages are steamed and sliced.
2． Heat 30 grams of cooked lard in the pot, add 10 grams of green onion and ginger slices and sauté, add 120 grams of pickled sauerkraut and stir-fry, add 100 grams of sauerkraut juice, pour in bone broth and boil, add pig intestines, pig lungs, sausages, season with lemon juice, 1 gram of white pepper powder, 2 grams of salt, 3 grams of chicken powder, and cook for 6 minutes on low heat.
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