Hotel juice recipes: fishing juice, mixing juice, barbecue juice, three cups of juice... Learn that you are also a master 01.Seafood small stir-fry sauce: suitable for all seafood small stir-fry dishes 02.Fresh sesame sauce: 03.Universal cold mix sauce (summer cold mix dishes all rely on it) 04.Golden sweet and sour sauce: 05.Secret garlic sauce: 06.Snail powder: specially used for firing snails. 07. Cold powder mixing sauce 08.Steamed vegetable juice 09.Garlic paste sauce (garlic is fragrant, salty and appetizing. 10. Saliva chicken sauce: 11.Garlic noodle sauce: 12.Spicy stewed noodle sauce 13.Crispy bone fish sauce 14.Authentic three cups of juice:

Cooking, cold mixing, steaming, barbecue, mixing noodles, in fact, the key to good taste, is the sauce, a good sauce can not only stimulate the original taste of food, but also add flavor to the ingredients, so if the sauce is not well adjusted, the taste will naturally be much worse.

Today I will share with you 13 secret sauces, sour and sweet five-flavor brine, meat and vegetarian cold mix roast... What you want to eat and mix, super fast on the table is very convenient!

Ingredient ratios: 750 grams of Lee Kum Kee Fortuna oyster sauce, 750 grams of Lee Kum Kee extremely fresh special fresh soy sauce, 40 grams of Lee Kum Kee mushroom dark soy sauce, 500 grams of rock sugar, 5 grams of pepper powder, 150 grams of chicken powder, 250 grams of flower carving wine, 2 kg of bonito flower water for Japanese cuisine.

Directions: Mix the above ingredients evenly.

Ingredient ratio: 35 grams of sesame paste, 35 grams of peanut butter, 25 grams of fresh chicken soup, 5 grams of leek flowers, 10 grams of tofu milk, 10 grams of sesame oil, 3 grams of chicken rice soy sauce and 3 grams of seafood soy sauce.

Directions: Mix the sesame paste, peanut butter, and 25 grams of fresh chicken broth evenly, whip evenly in one direction, then add other ingredients and beat well together.

Suitable for: bean carob in hemp sauce, lamb, cold skin, etc.

Ingredient ratio: 1 tbsp oyster sauce, 1 tbsp sugar, 1 tbsp vinegar, 2 tbsp sesame oil, 2 tbsp light soy sauce, 4 tbsp oil (or chili oil), 2 cloves of garlic puree, green onion parsley millet pepper sesame seeds to taste;

Directions: Stir well the above ingredients.

Suitable for: cold mix lotus, cold mix enoki mushrooms, cold mix cucumbers, etc., has been using this bowl of sauce sauce, really try not to be happy.

Ingredient ratio: 1 spoonful of cooking wine, 2 spoons of soy sauce (light soy sauce ➕), 3 spoons of aged vinegar and vinegar, 4 spoons of white sugar, remember that this ratio is: 1:2:3:4.

Directions: Pour all the ingredients into the container and stir well.

Suitable for: sweet and sour ribs, sweet and sour striped fish, sweet and sour tenderloin and so on all sweet and sour dishes.

Ingredient ratio: garlic 200g, millet pepper 50g, onion 50g, green onion 10g white, 2 star anise, 1 small piece of cinnamon, 1 slice of fragrant leaves, salt, corn oil, etc. to taste;

Directions: 1. To puree, put the millet pepper in a blender and crush. 2. Pour oil into the pot, after heating, add onions, shallots, star anise, cinnamon and incense leaves, heat on low heat, and so on to fry out the aroma, when the color turns yellow, first fish out the star anise, cinnamon and incense leaves, and then fish out the dried onions and onions; when the oil temperature drops to 30% heat, pour 3/5 of the minced garlic, turn on the incense; fry until golden brown, add the remaining minced garlic when the oil temperature is 10% hot, and stir fry evenly with the remaining temperature.

3. Then add millet pepper, and an appropriate amount of salt, stir well.

Ingredient ratio: 350 grams of cooked lard, small ingredients (100 grams of garlic and ginger slices, 50 grams of green onion), Pixian bean paste, rice wine 300 grams, seafood sauce 80 grams, soy sauce, salt 50 grams each, monosodium glutamate, chicken essence 25 grams, white sugar 20 grams, fresh dew 100 grams.

Method: Put cooked lard in the pot, when it is 40% hot, put in a small ingredient to stir-fry, add watercress sauce and seafood sauce to stir-fry red oil, cook in dark soy sauce, rice wine, add 1.2 kg of water to boil, put in the remaining spices to boil, and finally filter the slag.

Note: Before burning the snails, first fry the chives, ginger and garlic, then pour in the snails and stir-fry, then pour in the prepared snail sauce and bring to a boil, change the heat to low.

Ingredient ratio: 3 grams of soy sauce, 5 grams of vinegar, 5 grams of garlic water, 1 gram of salt, 1 gram of sugar, 1 gram of monosodium glutamate, a little pepper powder, 10 grams of chili oil, 5 grams of fried peanut rice, a little green onion.

Directions: Mix all the ingredients together and stir well, pour into the mixed cold powder, and finally pour in the chili oil, add peanut rice, put some green onions, and a bowl of sour and refreshing cold powder is ready.

Ingredient ratio: 1 clove of minced raw garlic + 1 clove of cooked garlic, 1 spoonful of white pepper, 1 spoon of monosodium glutamate, 1/2 tablespoon of salt, 1 spoonful of oyster sauce, 1 spoonful of sugar, 1 spoonful of butter or peanut oil, mix well.

Suitable for: General steamed seafood.

Ingredient ratio: 25g of garlic paste, 5g of refined salt, 5g of monosodium glutamate, 3g of sugar, 5g of cooking wine, 2g of white pepper, 10g of salad oil, 5g of sesame oil; (3 servings);

Directions: Stir well with all the ingredients except salad oil and sesame oil, pour 75g of water, stir well again, and finally pour salad oil and sesame oil to stir well.

Suitable for: cold mixed white meat, cold mix chicken shredded, cold mix belly shredded and other white boiled cold dishes.

Ingredient ratio: 5 grams each of monosodium glutamate and chicken powder, 25 grams of sugar and pepper noodles, 15 grams of garlic paste, 20 grams of peanut butter and pepper oil, 10 grams of sesame oil and chili noodles, and 50 grams of red oil.

Directions: Mix well with the above ingredients.

Directions: Take 50 grams of minced garlic and use a salad oil that is 50% hot, soak and fry until golden brown, turn off the heat, pour in 30 grams of minced raw garlic, 5 grams of sesame oil and stir well, then add 4 grams of steamed fish sauce, 2 grams of oyster sauce, 2 grams of Meiji umami juice, salt and MSG 3 grams each and stir well.

Method: Take 100g of AXiang po spicy sauce, Lao Gan Ma, Mei Ji Red Soup Sauce and mix evenly, then add 3 grams of sweet noodle sauce, oyster sauce, soy sauce, chicken powder to taste, mix well.

Ingredient ratio: 30 ml of American chili chili, 400 grams of Thai chicken sauce, 75 grams of tomato sauce, 110 grams of Lee Kum Kee garlic chili sauce, 80 grams of seafood sauce, 60 grams of white vinegar, 25 grams of Guilin hot sauce, 100 grams of Ango pomegranate flavored sugar water.

Suitable for: Deep-fried small crispy fish (such as small crucian carp, small yellow croaker, small anchovy) soaking sauce. Note: The steeping time of fried crispy fish is 4-5 hours.

Ingredients: A mixture of 1 glass of white rice wine, 1 cup of soy sauce or soy sauce, 1 cup of sugar, 1 cup of sesame oil (in the ratio of 1..1..1:1).

Applicable dishes: Can be used for three cups of chicken, three cups of duck, three cups of sauce octopus, etc.

The above is all the content shared today, if you like it, you can quickly collect it and try it! If you want to know more about home-cooked recipes, good food ingredients, and dry goods to share, please pay attention to the crispy candy, which is updated for you every day~!