Black pepper sauce
raw material:
Ingredients (50 g of fresh red pepper, 150 g of celery, 20 g of carrots, 5 g of coriander leaves, 10 g of tangerine peel)
Ingredient b (200 g of black pepper powder, 100 g of meiji fresh soy sauce, 80 g of chicken powder, 30 g of monosodium glutamate, 50 g of salt, sugar and cream, 150 g of cooking wine, 95 g of beef juice)
c Ingredients (100 g minced garlic, 200 g each minced shallots and dried shallots), 100 g peanut oil, 50 g wet starch.
make:
1. Remove the fresh red pepper from ingredient a, remove the seeds, cut the celery into inches, and slice the carrots.
2. Heat the net pot, add the cream in ingredient b, heat it with a low heat until it is 30% hot, stop the heat, and set aside.
3. Take another net pot on the heat, pour 2 kg of water, add ingredient a, cook over medium heat until the remaining 100 grams of soup sauce is removed and set aside.
4. Net pot on the heat, pour peanut oil with medium heat to 40% heat, under the C material, use low heat to refine for 3 minutes, cease fire, and then pour in a material, b material, turn on medium heat to wait for it to boil, turn to low heat and then burn for about 10 minutes, put in wet starch to hook, out of the pot.
peculiarity:
Peppery, salty and tasty. 
Adapted dishes:
Black pepper steak, black pepper crab and much more.
Minced pepper sauce
Ingredients (500 g minced pepper, 20 g oyster sauce, 50 g tempeh)
Ingredient b (80 g minced ginger, 30 g minced garlic)
C Ingredients (MSG 15 g, chicken powder 18 g, sugar 8 g, soy sauce 20 g), green onion oil 100 g.
make:
Put ingredient A into a clean basin, mix ingredient C evenly, add ingredient B and shallot oil, and mix evenly.
The color is bright red, slightly sour and slightly spicy, and the flavor is outstanding.
Chop the pepper fish head, chop the pepper bullfrog, chop the pepper cabbage.
How to save:
Ditto, it can be stored for 20-25 days in a refrigerator at 20 ° C and 8-10 days at room temperature.
Chef's Reminder:
Chopped peppers with bright red, thick flesh and few chili peppers should be chosen so that the sauce produced can meet the quality standards. If you choose to make a sauce with a lot of or not full peppers, the finished product will turn black.
Field snail sauce
Ingredient a (1 kg of Zhuhou sauce, 300 g of purple gold sauce and southern milk sauce, 200 g of sesame paste, 250 g of sand ginger powder, 150 g of light soy sauce, 100 g of thirteen spices, 10 g of monosodium glutamate)
Ingredient b (minced garlic, dried chili pepper, 50 g each chopped perilla leaves), peanut oil 100 g, fresh soup 200 g, cooking wine 90 g. Make a net pot on the fire, put peanut oil under the heat to 40%, add the b ingredient, stir-fry over medium heat until fragrant, add cooking wine, a ingredient, fresh soup, stir-fry over low heat until it is evenly paste-like, cool off the fire and put it into the container.
The color sauce is red, the taste is rich, and the perilla flavor is prominent.
Sauce popping field snails, sauce popping conch slices, this sauce is especially suitable for cooking shellfish dishes.
It can be sealed and stored for 8-10 days in an environment below 20 ° C.
The addition of perilla leaves when stir-frying the field snail sauce can increase the red brightness of the sauce color and produce a unique perilla flavor. Note that when stir-frying, you must constantly stir-fry to prevent pasting the pot. 
Churns sauce
Mash 1500 g, cooking wine 200 g, sugar 250 g, osmanthus paste 50 g, strawberry jam 100 g, applesauce 60 g, salt 80 g.
Take a net basin, add all the spices (except salt) and stir well, finally add salt, stir again and serve.
The wine is aromatic and slightly sweet.
A pint of puff pastry, fragrant belly slices.
It can be sealed and stored for 8 days in an environment below 20 °C.
Be sure to let the osmanthus sauce, strawberry jam, applesauce completely dissolved in the mash and cooking wine two liquids, and then add salt, so that the salt can be fully dissolved in the mixed sauce, but also to prevent the salt in several jams to produce chemical reactions and make the jam layered and deteriorated.
Garlic tempeh sauce
200 g of dried tempeh, 150 g of garlic, a ingredient (salt 18 g, white soy sauce 20 g, chicken powder 10 g, monosodium glutamate 15 g, sesame oil 12 g), salad oil 100 g.
1. Chop the dried tempeh to the size of a grain of rice and mince the garlic.
2. Take a net box, add 1 raw material, and then add a material to stir evenly.
The garlic flavor is outstanding and the soy sauce is rich.
Garlic clams, open edge shrimp, garlic baby cabbage.
When stir-frying minced garlic in a pot, it should be fished out when it is fried before it is yellow, because the fried garlic has a self-cooking process, if it is fished out after being fried, the self-cooked garlic will be too old and slightly bitter. 
Zhang Ji Yellow Braised Chicken Sauce Recipe Authentic Yang Mingyu Flavor Sauce Casserole Yellow Braised Chicken Rice Sauce ¥16.8 Receive 10 yuan coupon