Spicy sauce
Directions: Take 150 grams of Haoji spicy Sichuan sauce, 250 grams of Meiji red soup sauce, 100 grams of oyster sauce and Meiji roasted fresh stew, 50 grams of Guilin peppers, 40 grams of sugar and seafood soy sauce, 40 grams of Meiji fresh spicy sauce and chicken juice, 15 grams of cumin powder and chili powder, 20 grams of salt, and 10 grams of Wanzhou grilled fish floating paste (a treasure is available) and mix well.
Garlic flavor sauce
1. Take 500 grams of minced garlic and wash slightly, control the water. 2. Add 650 grams of peanut oil to the pot, when it is 40% hot, add 2/3 of the minced garlic, fry on low heat until slightly yellow, pour the oil out of the pot together into a small bowl, and then add the remaining raw garlic and spices (25 grams of abalone juice, ginger juice, sesame oil, sugar, oyster sauce, soy sauce 50 grams each, white pepper powder 10 grams, chicken juice 20 grams, monosodium glutamate 30 grams, garlic powder 15 grams) and mix well.
Note that garlic flavor is best made on the same day. In addition, because the salt content in the garlic paste is relatively small, it is necessary to appropriately supplement the amount of salt when stir-frying seafood
Sauce flavor sauce
The method is to take 500 grams of soybean paste, 200 grams of Lee Kum Kee seafood sauce, 150 grams of oyster sauce and seafood soy sauce, 65 grams of tomato sauce, 50 grams of soy sauce and ginger juice, 60 grams of chicken powder and sugar, 30 grams of chicken juice, 100 grams of sesame oil, 4 grams of cumin powder, and 6 grams of pepper powder.
How to make seafood with a shovel
Let's briefly introduce the preparation method of shovel seafood
1. Take seafood (shellfish, shrimp, crabs can be selected according to the preferences of diners) about 1.5 kg washed and steamed. 2. Take accessories (cooked corn festival, beans, apricot abalone mushrooms, shallots, cauliflower, lotus chips, sausages, yellow throat, potatoes, cooked chicken feet, small twist flowers, fries, pots, bamboo shoots, gluten, etc., according to the preferences of diners) 500 grams of blanched water or lubricating oil. 3. Put 120 grams of salad oil in the pot, when it is 50% hot, add 30 grams of garlic, a spoon of flavor overflow (a treasure is available) 10 grams of shallots 50 grams, 10 grams of dried peppercorns, 20 grams of dried chili knots, pour 100 grams of sauce to fry out the aroma, cook 50 grams of beer, pour in the main ingredients and accessories and stir-fry evenly, and finally sprinkle 25 grams of cooked white sesame seeds, 15 grams of coriander segments, and put them into a clean shovel to serve (twist flowers, chips, pots must be put last).
Finally, let's talk about food additives
As long as it is to do catering, basically have to use food additives, 1 is to season, make your food more delicious, in fact, our usual people's condiments are also food additives, such as monosodium glutamate, taste very fresh soy sauce, etc. are additives, 2 is also to save costs, some spices in the second use of the effect will be greatly reduced, so this time need additives, easy to use and save money.
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