The practice of sauce

The practice of bean paste (sweet noodle paste):

Dice the meat and stir-fry it in oil until it is dehydrated. If you like spicy food, you can add chopped dried red pepper and stir fry a little. Then, add bean paste or sweet noodle paste, stir-fry constantly to prevent the pan from sticking, and add pepper and a little monosodium glutamate.

After cooling, put it in a bottle and add oil on it to isolate the sauce from the air.

Noodles are also delicious.

Clear oil sauce

Ingredients: salt, red pepper powder, sugar 1 2 teaspoons, soy sauce 2 tablespoons, garlic powder 1 teaspoon, fish sauce1teaspoon.

Practice: Mix all the ingredients and add chopped red pepper and minced garlic.

Usage: It is very suitable for the cold salad of various vegetables, such as Chinese cabbage, green beans and kelp, as long as the vegetables are cooked and topped with sauce.

Chili sauce

Ingredients: pepper powder 1/3 teaspoon, soy sauce 1 teaspoon, Chili oil 1 teaspoon, white vinegar 1/3 teaspoon, sugar 1 teaspoon, sesame oil 1 teaspoon, and a little salt.

Estimation method: mix all the above materials evenly, and then use them in cold compress.

Usage: This cold sauce can be used to taste seafood, beef and mutton.

fish sauce/gravy

Ingredients: 1 tbsp fish sauce, 1 tbsp rice wine, 1 tsp soy sauce, 1/3 tsp oyster sauce, 1/2 tsp fresh chicken powder,12 tsp rock sugar, a little licorice powder (optional) and 60.

Usage: This is the secret that steamed fish is so delicious in many restaurants.

Plum sauce

Ingredients: 2 tablespoons of ebony juice, 1 tablespoon of white vinegar, 1 tablespoon of brandy, 2 tablespoons of sugar.

Practice: put all the ingredients in a container, heat them, and boil them with low fire until the sugar is completely melted. After cooling, they can be eaten.

Usage: It is suitable for shaking tomatoes, stir-fried vegetables and other dishes in Liang Yu, with special taste, moderate sweet and sour taste and unique flavor.

Red wine sweet and sour sauce

Ingredients: red wine 1/2 cups, 2 tablespoons of apple vinegar, sugar 1 tablespoon.

Practice: Mix all the materials evenly.

Usage: This sauce is sweet and delicious with red wine, and it tastes first-class with fresh vegetables and boiled seafood.

Ginger dipped in sauce

Ingredients: 1 teaspoon of spicy bean paste, 1 piece of bean curd, 2 teaspoons of sugar, 1/3 cups of water, 1/2 teaspoons of soy sauce, 18g of basil.

Practice: put all the materials into a blender and stir them into a uniform paste.

Usage: Suitable for all kinds of meat.

Squid garlic sauce

Ingredients: 2 tsps of oyster sauce, sesame sauce 1 tsp, sugar 1 tsp, fresh chicken essence 1 tsp, chopped pepper 1 tsp, garlic sprout13, coriander 10g, garlic.

Practice: Garlic seedlings, coriander and minced garlic can be mixed evenly with other materials.

Usage: it can be used to pour on fried squid, or it can be eaten with other seafood. It is very strong and delicious.

White rice sauce

Ingredients: 2 tablespoons glutinous rice flour, 2 teaspoons white pepper, 2 tablespoons water, 2 tablespoons sugar, salt 1 teaspoon.

Practice: cook glutinous rice flour and other materials until they are sticky.

Usage: meatballs and fried food can be dipped in it. If you like spicy food, you can also add a teaspoon of Chili powder to it.

Italian ketchup

Ingredients: 200g minced beef, 3 tomatoes, 3 tablespoons tomato sauce, 300g onion, 30g butter, appropriate amount of black pepper, salt 1 teaspoon.

Practice: 1. Melt the butter and stir-fry the diced onion until fragrant.

2. Add minced beef, add chopped tomatoes and tomato sauce after discoloration.

3. Stir fry into sauce and season.

Usage: used as sauce for spaghetti.

Homemade sand tea sauce

Ingredients: A: 70g of dried fish and 30g of dried shrimp.

B: 2 cloves of fried garlic, peanut powder 1 teaspoon, fried chopped green onion 1/2 teaspoons, a little salt and a little white pepper.

C: 1 teaspoon sesame oil, 2 teaspoons peanut oil.

Practice: put the dried fish and shrimp in the oven to dry, take them out, grind them into fine powder with material B, pour them into a large bowl, and add C.

Usage: it has a wide range of uses, such as dipping, frying and cooking soup.

Spiced sauce

Ingredients: 1/4 cup miso, 2 tablespoons miso, 2 tablespoons sugar, 1 tablespoon sesame oil.

Practice: Pour the miso into a container and mix it with other seasonings.

Usage: It can be used for curing foods softened by salt, such as garlic, garlic sprout, cucumber, radish, Chinese cabbage, Chinese cabbage and so on. Kimchi is a very authentic Japanese kimchi.

Korean La barbecue sauce

Ingredients: 2 tablespoons of minced onion, 2 tablespoons of minced garlic 1/2, 2 tablespoons of mustard sauce 1/3 teaspoons of soy sauce 1/3, 3 teaspoons of coarse black pepper +0/2 tea, sugar1teaspoon, black vinegar, olive oil and Chili sauce 65438+.

Practice: put all the ingredients into a bowl and stir well.

Usage: it is suitable for dipping sauce of cattle, sheep, pigs and seafood, and it tastes very delicious.

barbecue sauce

Ingredients: 2 teaspoons of soy sauce, 0 teaspoon of 65438+ sugar, 2 teaspoons of rice wine and rock sugar, dried kelp and ginger powder.

Practice: Mix all the materials evenly.

thick pepper/chilli sauce

Ingredients: lemon juice 1∕4 cups, tomato sauce 2 teaspoons, Chili oil, Chili sauce and black pepper 1 teaspoon, oyster sauce, pepper, yellow rice wine and brown sugar 1 teaspoon, garlic powder 1∕2 teaspoons.

Practice: Mix all the materials evenly.

Sour plum sauce

Ingredients: 3 sour plums, 2 teaspoons of candied sour plums and sugar, and white vinegar 1 teaspoon.

Practice: Mix all the materials evenly.

Spiced sauce

Ingredients: 2 teaspoons of soy sauce, sesame oil, black vinegar and white vinegar, 3 teaspoons of tomato sauce, 0 teaspoon of 65438+ Jiang Mo, mashed garlic and pepper. Practice: Mix all the materials evenly.

mashed garlic

Ingredients: 2 teaspoons of mashed garlic, 3 teaspoons of soy sauce, monosodium glutamate 1 teaspoon, rice wine and white vinegar 1 teaspoon, fine sugar 1 teaspoon, and appropriate amount of pepper.

Practice: Mix all the materials evenly.

Respondent: hwt _ 874 1- Assistant Level 2 4-30 20:35

A complete collection of sauces.

Soy sauce is made of soy sauce, monosodium glutamate, sesame oil and fresh soup. It has three colors: red, black and salty. Used to mix or dip meat ingredients, such as chicken in soy sauce.

The ingredients of shrimp oil juice are shrimp, salt, monosodium glutamate, sesame oil, Shao wine and fresh soup. The practice is to stir-fry shrimp seeds with sesame oil first, then add seasoning to boil, which is white and salty. Can be paired with vegetarian dishes, such as shrimp oil and winter bamboo shoots.

Oyster sauce is made of oyster sauce, salt, sesame oil and fresh soup. It is brown and salty. Used to mix meat, such as chicken in oyster sauce and sliced meat in oyster sauce.

Zanthoxylum bungeanum juice is made from raw pepper, raw onion, salt, sesame oil, monosodium glutamate and fresh soup. Zanthoxylum bungeanum and raw onion are finely chopped, and evenly mixed with seasoning, either green or salty. Mix meat, such as pepper chicken slices, pheasant slices, tenderloin slices, etc. Avoid using cooked pepper.

Onion oil juice is made of raw oil, chopped green onion, salt and monosodium glutamate. After adding the oil, stir-fry the chopped green onion until fragrant, that is, onion oil, and then mix the seasoning, which is white and salty. Used for mixing poultry, vegetables and meat raw materials, such as scallion chicken.

Mustard sauce is made of mustard powder, vinegar, monosodium glutamate, sesame oil and sugar. Practice with mustard powder mixed with vinegar, sugar, water into a paste, let stand for half an hour and then add seasoning to reconcile, which is light yellow and salty. Suitable for matching with meat and poultry, such as mustard and shredded pork belly.

Ginger juice is made of ginger, salt, monosodium glutamate and oil. Ginger is squeezed out and mixed with seasoning, which is white and fragrant. It is best to match poultry meat, such as ginger chicken pieces and chicken breast.

Garlic paste is made of raw garlic cloves, salt, monosodium glutamate, sesame oil and fresh soup. Mash garlic cloves into mud, add seasoning and fresh soup to make them white. Suitable for vegetarian dishes, such as white meat with garlic paste and beans with garlic paste.

Soy sauce vinegar sauce is made of soy sauce, vinegar and sesame oil. After blending, it is reddish and salty with acid. Used to stir-fry vegetables or stir-fry, both vegetarian dishes and vegetarian dishes are suitable, such as fried waist slices.

Red oil juice is made of red pepper oil, salt, monosodium glutamate and fresh soup. It is red and salty. Used to mix vegetarian dishes, such as red oil chicken strips, red oil chicken, red oil bamboo shoots, red oil tenderloin, etc.

Pepper juice is made of white pepper, salt, monosodium glutamate, sesame oil, garlic paste and fresh soup. After blending into juice, it is mostly used for frying, mixing meat and aquatic raw materials, such as mixing shredded fish and fresh and spicy squid.

The raw materials of fresh fragrant juice are sugar, vinegar, pepper, ginger, onion, salt, monosodium glutamate and sesame oil. Shred pepper, ginger and onion, stir fry, add seasoning and fresh soup to make juice, which is brown and sour. It is mostly used to pickle vegetables, such as hot and sour cabbage and hot and sour cucumber.

Vinegar ginger juice is made of yellow balsamic vinegar and ginger. Ginger is cut into powder or silk and blended with vinegar, which is brown and sour. Suitable for fish and shrimp, such as Jiang Mo shrimp, Jiang Mo crab and ginger meat.

Hot sauce is made of soy sauce, vinegar, sugar, salt, monosodium glutamate, spicy oil, sesame oil, pepper noodles, sesame powder, onion, garlic and ginger. Used to mix main ingredients, suitable for both meat and vegetables, such as spicy chicken strips, spicy cucumber, spicy belly, spicy waist slices and so on.

Make all kinds of sauces

Garlic barbecue sauce

Vegetable Name Garlic barbecue sauce

Ingredients: 2 tbsps of soy sauce, 2 tbsps of oyster sauce, 2 tbsps of crystal sugar or maltose, a little spiced powder, 3 tbsps of pepper 1/4 tbsps of water, 2 tbsps of wine 1/2 tbsps of garlic 1 petal.

Practice put 2 tablespoons of oil in the pot, fry the garlic until golden brown, and take it out. Cook other ingredients in another pot, add (1) garlic and cook until it becomes thick. Wash and drain the meat, first marinate it with soy sauce and sugar 1 ~ 2 hours.

Chili sand tea sauce

Ingredients: 4 tablespoons of sand tea sauce, 2 tablespoons of black pepper barbecue sauce, 2 tablespoons of minced red pepper, 2 tablespoons of minced garlic, 2 tablespoons of vinegar, 2 tablespoons of oil, 65,438+0 tablespoons of sugar and 2 tablespoons of soy sauce.

Practice: Mix all the materials evenly.

BBQ barbecue sauce

Ingredients: 4 tablespoons tomato sauce, 2 tablespoons seafood sauce, 1 tablespoon French mustard sauce, 2 tablespoons black vinegar, 1 tablespoon olive oil, 1/4 onions (chopped), 2 garlic (chopped), 1 tablespoon coarse black pepper,/kloc-

Practice Pork is cut into small pieces and strung with apples and kiwifruit pieces. Brush BBQ with BBQ barbecue sauce.

Thai sauce

Ingredients: rock sugar, oil, soy sauce, fish sauce, lemon juice.

Practice Thai sauce and rock sugar in a pot to boil, then add water and boil over low heat. Finally, add red vinegar and cook until the soup is thick.

Japanese braised sauce

Ingredients: soy sauce 1 2 tbsp, oyster sauce 1 tbsp, sugar10.5 tbsp, sesame oil13 tbsp, white powder/water1tbsp, water10.5 cup, pepper and a little.

Practice 1.5 cup of water to boil, add all the materials and thicken them with white powder water until they are thick.

Sha cha mi Jiang

Ingredients: 3 tablespoons of sand tea sauce, black pepper sauce, honey, 65438+ oyster sauce and 0 tablespoons of mustard sauce.

Practice mixing evenly (you can thicken it with water or cooking wine).

Curry yogurt sauce

Ingredients: original yogurt 1 small pot, curry powder, ginger, minced garlic, honey 1 teaspoon, French mustard sauce 1 teaspoon, a little salt and pepper.

Practice mixing evenly.

He feng Kao Jiang

Ingredients: 2 tablespoons soy sauce, 1 tablespoon cooking wine and tomato sauce, and appropriate amount of ginger, onion paste and lemon juice.

Practice mixing evenly.

Remarks apply to fruits and vegetables and meat.

Mexican Chili sauce

Ingredients: 1 cup diced tomato, 1/3 tablespoons fructose and Jiang Mo, 1/2 tablespoons coriander, minced onion and lemon juice, 2 tablespoons Chili sauce, salt and pepper.

Practice mixing evenly.

Remarks are suitable for everyone.

Vietnamese caramel juice

Material a sugar 1 cup, b water 1 teaspoon, c salt 1/4 teaspoons, and d water 1/2 cups.

Exercise 1. Dissolve salt in half a glass of water to make brine for later use. 2.(A) Add sugar (boil a teaspoon of water over medium heat, without stirring. When the sugar juice turns dark brown, slowly add (1) salt water to the pot, and finally put it back on the furnace. 3. caramel juice.

Note: This is the caramel juice method used in Vietnamese cuisine.

Spicy eggplant sauce

Ingredients: green pepper 1 2 cup, diced tomato 1 cup, diced onion 1 4 cup, diced red pepper14 cup, chopped coriander1spoon, lemon juice1spoon.

1 tsp seasoning oil, a little salt, a little pepper.

Practice: Mix all the ingredients well and let them cool before eating. Cover with plastic wrap to prevent blackening. After cooling, dip in cornflakes or other snacks and serve with dishes.

Tainan dried meat sauce

Material A: Pork belly minced meat (fat and thin) half a catty (300g) B: red onion crisp (oily onion) 1 ~ 1/2 cups (measuring cup) C: garlic crisp 2 tablespoons D soy sauce 1/2 cups-1 cup (according to

Exercise 1. Stir-fry A in oil, add DG to color, and add BC to stir-fry. 2. add EF. After boiling, simmer for 20 minutes.

Remarks: This dried meat sauce can be applied to 1. Make Tainan Basket Noodles (noodle soup). 2. Mix dry noodles. 3. Lu pork rice. 4. pour it on the dry fried tofu. Or blanch the vegetables to make the seasoning of the dishes. ..

Hamburger sauce

Ingredients: mayonnaise 100g, tomato sauce 100g, mustard sauce 1T (spoon), onion powder 2T (spoon), pickled cucumber 30g, pepper juice, spicy soy sauce and salt.

Exercise 1. Mix all the materials well. 2. If it is not salty enough, add some salt.

Learn to cook 30 kinds of sauces

1. The salty juice is made of refined salt, monosodium glutamate, sesame oil and a proper amount of fresh soup, which is white and delicious. Suitable for mixing chicken, shrimp, vegetables and beans, such as salted chicken breast, salted shrimp, salted broad beans and salted lettuce.

2. Soy sauce is made of soy sauce, monosodium glutamate, sesame oil and fresh soup, and has many flavors such as red, black, salty and fresh. Used for mixing or dipping meat ingredients, such as sauce chicken and sauce meat.

3. The ingredients of shrimp oil juice are shrimp, salt, monosodium glutamate, sesame oil, Shao wine and fresh soup. The practice is to stir-fry shrimp seeds with sesame oil first, then add seasoning to boil, which is white and salty. Can be served with vegetarian dishes, such as winter bamboo shoots with shrimp oil and sliced chicken with shrimp oil.

4. Crab oil juice is made of cooked crab roe, salt, monosodium glutamate, Jiang Mo, Shaoxing wine and fresh soup. Crab yellow is fried with plants and cooked with spices. It is orange-red and salty. Commonly used to mix meat, such as crab oil tenderloin, crab oil chicken breast, crab oil duck breast and so on.

5. Oyster oil is made of oyster sauce, salt and sesame oil, and it is brown and salty with fresh soup. Used to mix meat, such as chicken in oyster sauce and sliced meat in oyster sauce.

6. Leek-flavored rice is made of pickled leek flowers, monosodium glutamate, sesame oil, refined salt, fresh soup and pickled leek flowers, chopped with a knife, and served with seasoned fresh soup, which is green and salty. Suitable for vegetarian dishes, such as leek-flavored tenderloin, leek-flavored shredded chicken and leek strips.

7. Sesame leaf juice is made of sesame paste, refined salt, monosodium glutamate, sesame oil and garlic paste. Dilute sesame paste with sesame oil, add refined salt and monosodium glutamate and mix well to obtain ochre salty spice. Can be paired with vegetarian raw materials, such as beans with sesame sauce, cucumbers with sesame sauce, sea cucumbers with sesame sauce, etc.

8. Pepper juice is made of raw pepper, raw onion, salt, sesame oil, monosodium glutamate and fresh soup. Make Zanthoxylum bungeanum and raw onion into fine paste, add seasoning and stir well, either green or salty. Mix meat, such as pepper chicken slices, pheasant slices, tenderloin slices, etc. Avoid using cooked pepper.

9. Onion oil is made of raw oil, chopped green onion, salt and monosodium glutamate. After adding the oil, stir-fry the chopped green onion until fragrant, that is, onion oil, and then mix the seasoning, which is white and salty. Used for mixing poultry, vegetables and meat raw materials, such as diced chicken with scallion oil and shredded radish with scallion oil.

10. rancid oil is made of rancid juice, salt and monosodium glutamate, which is brown and salty after mixing. Used to mix poultry, meat, aquatic products and other raw materials, such as oil wind claws, oil fish fillets, oil shrimp and so on.

1 1. Maotai-flavor juice is made of good wine, salt, monosodium glutamate, sesame oil and fresh soup. Mix the seasoning well, then add the white wine with salt in it, or add the soy sauce to make it red. Suitable for mixed aquatic products and poultry, such as drunk green shrimp and drunk chicken breast, raw shrimp has the most flavor.

12. Mustard sauce is made of mustard powder, vinegar, monosodium glutamate, sesame oil and sugar. Practice with mustard powder mixed with vinegar, sugar, water into a paste, let stand for half an hour and then add seasoning to reconcile, which is light yellow and salty. Suitable with meat and vegetables, such as mustard and shredded belly. Mustard, chicken skin, moss, etc.

13. Curry juice is made of curry powder, onion, ginger, garlic, pepper, salt, monosodium glutamate and oil. Curry powder is mixed with water to make paste, fried into curry paste, mixed with soup to make juice, yellow and salty. Suitable for poultry, meat and aquatic products, such as curry chicken slices and curry fish sticks.

14. Ginger juice is made of ginger, salt, monosodium glutamate and oil. Ginger is squeezed out and mixed with seasoning, which is white and fragrant. It is best to match poultry meat, such as ginger chicken pieces and ginger chicken breast.

15. Garlic paste is made of raw garlic cloves, salt, monosodium glutamate, sesame oil and fresh soup. Mash garlic cloves into mud, add seasoning and fresh soup to make them white. Suitable for vegetarian dishes, such as garlic and white meat. Garlic mashed beans, etc.

16. Spiced juice is made of spiced, salt, fresh soup and Shaoxing wine. The practice is to add salt, five spices and Shaoxing wine to the fresh soup, put the raw materials into the soup, and take out the cold food after cooking. Best for cooking poultry offal, such as salted duck liver.

17. The materials for tea fumigation are refined salt, monosodium glutamate, sesame oil, tea, sugar and sawdust. The method is to cook the raw materials in brine juice, then spread sawdust, sugar and tea in the pot, add grates, put the cooked raw materials on the grates, cover the pot, and smoke with low fire to make the smoke agent condense the surface of the raw materials. Birds, eggs and fish can be smoked, such as; Smoked chicken breast, spiced fish and so on. Be careful not to burn in the pot.

18. Soy sauce vinegar juice is made of soy sauce, vinegar and sesame oil. After blending, it is reddish and salty with acid. Can be used to mix vegetables, can also be used to stir-fry, vegetarian dishes and vegetarian dishes are suitable, such as cutting waist and liver.

19. This sauce is made of flour paste, refined salt, sugar and sesame oil. Stir-fry the batter until fragrant, add sugar, salt, clear soup and sesame oil, then put the raw materials into the pot, fully lean, ochre, salty and sweet. Suitable for pickles, such as eggplant sauce and meat sauce.

20. Sweet and sour juice takes sugar and vinegar as raw materials. After blending into juice, mix in the main ingredients of vegetables, such as sweet and sour radish and sweet and sour tomato. You can also fry or cook the main ingredients first, and then add the sweet and sour juice to fry thoroughly, so it becomes a rolling sweet and sour juice. Mostly used for meat, such as sweet and sour pork ribs and sweet and sour fish slices. You can also mix sugar and vinegar, put them in a pot, add water to boil, let them cool, add main ingredients and soak them for several hours before eating, which is mostly used for brewing leaves, roots, stems and fruits of vegetables, such as; Soak green pepper, cucumber, radish and ginger buds.

2 1. Hawthorn juice is made of hawthorn cake, white sugar, white vinegar and osmanthus sauce. Mash the hawthorn cake, then add seasoning to make juice. Mostly used for mixing fruits and vegetables, such as hawthorn juice horseshoe, hawthorn fresh water chestnut and coral lotus root.

22. Tomato-flavored juice is made of tomato sauce, sugar and vinegar. The method is to stir-fry tomato sauce with oil and then add sugar, vinegar and water to blend. It is often used with meat dishes, such as fish sticks in tomato sauce, prawns in tomato sauce, tenderloin in tomato sauce, chicken slices in tomato sauce, etc.

23. Red oil juice is made of red pepper oil, salt, monosodium glutamate and fresh soup, which is red and salty. Used to mix vegetarian dishes, such as red oil chicken strips, red oil chicken, red oil bamboo shoots, red oil tenderloin, etc.

24. Green pepper juice is made of green pepper, salt, monosodium glutamate, sesame oil and fresh soup. Chop the green pepper, add seasoning and beat it into juice, which is salty and spicy. Mostly used for mixing meat raw materials, such as Chili tenderloin, Chili chicken breast, Chili fish sticks and so on.

25. Pepper juice is made of white pepper, salt, monosodium glutamate, sesame oil, garlic paste and fresh soup. After blending into juice, it is mostly used for frying, mixing meat and aquatic raw materials, such as mixing shredded fish and fresh and spicy squid.

26. Hot and spicy juice is made of sugar, vinegar, pepper, ginger, onion, salt, monosodium glutamate and sesame oil. Shred pepper, ginger and onion, stir fry, add seasoning and fresh soup to make juice, which is brown and sour. It is mostly used to pickle vegetables, such as hot and sour cabbage and hot and sour cucumber.

27. Vinegar ginger juice is made of balsamic vinegar and ginger. Ginger is cut into powder or silk and blended with vinegar, which is brown and sour. Suitable for fish and shrimp, such as Jiang Mo shrimp, Jiang Mo crab and ginger meat.

28. Sanwei juice is a mixture of garlic juice, ginger juice and green pepper, which is green. Suitable for vegetarian dishes, such as stir-fried cabbage, mixed belly, Sanwei chicken, etc. , unique flavor.

29. Hot sauce is made of soy sauce, vinegar, sugar, salt, monosodium glutamate, spicy oil, sesame oil, pepper noodles, sesame powder, onion, garlic and ginger, all of which can be blended. Used to mix main ingredients, suitable for both meat and vegetables, such as spicy chicken strips, spicy cucumber, spicy belly, spicy waist slices and so on.

30. The five spices are incense, coriander, pepper, cinnamon, dried tangerine peel, tsaoko, galangal, hawthorn, ginger, onion, soy sauce, salt, Shaoxing wine and fresh soup. Add the above seasonings to the soup and boil, then add the main ingredients and soak until it is rotten. Raw material for cooking meat, such as spiced beef, spiced braised chicken, spiced strips, etc.

Some sauce practices

[size=4] sand tea sauce

Shacha sauce is a mixed seasoning popular in Fujian, Guangdong and other regions. It is light brown and mushy, with the compound taste of garlic, onion and peanut, and the compound salty taste of shrimp and soy sauce, slightly sweet and slightly spicy. Spring is getting stronger and everything is thriving, but people's bodies are tired because of the seasons. Salty, fresh, sweet and spicy dishes are especially popular. Both exciting and refreshing, it is the best choice for spring. The production method of common sand tea sauce: firstly, 500g garlic and 500g onion are fried in oil until the fragrance is revealed, then soy sauce, sugar, 250g pepper blank, appropriate amount of cinnamon and fennel are added, boiled for half an hour, then 200g fried peanuts and 200g shrimp skin are added, stirred evenly, taken out of the pan and ground into paste. Method of making Fujian sand tea sauce: 1. Raw materials: peanut kernel 1000g, dried flounder 175g, shrimp 150g, sesame paste 160g, garlic 175g, chives and Chili powder 75g each, mustard powder and spiced powder. Methods: 1. Put the peanuts in a container, soak them in boiling water (with a little salt) for 10 minute, then peel them, fry them in a 60% hot oil pan until they are cooked and crisp, and take them out. After cooling, grind it into pieces. In addition, the dried flounder will be stripped of bone spurs, fried in (70%) hot oil pan and cut into fine powder for later use. 2. Open the oil pan, boil the vegetable oil until it is cool, and then add about 150g of cool oil for dilution; Peel the garlic, chop the shrimp, fry the onion with a part of oil to dry the water, then crush the onion and put it in the oil, and boil the Chili powder and garlic with another part of oil to make garlic oil and spicy oil for later use. 3. Put the oil in a clean pot. Stir-fry rapeseed and spiced powder in a pot, add sesame paste, shrimp skin, peanuts, mustard powder and ginger powder, then add garlic oil, scallion oil, spicy oil, refined salt and white sugar, and then grind vanilla extract into powder and put it into the same stir-fry. Stir-fry over low heat for about half an hour. When there is no foam in the pot, you can leave the fire, let it cool naturally, and then put it in the jar. Can be stored for 1-2 years without deterioration, and can be carried with you. Shacha sauce is rich in protein, fat and sugar, and also contains calcium, phosphorus, magnesium, iron and carotene. In particular, it has the functions of enhancing fibrin, dissolving activity, reducing blood lipid and lowering blood pressure. Because more onions and garlic act on the sand tea sauce, it also has the characteristics of sweating, relieving fatigue, promoting the secretion of digestive juice and strengthening the stomach. Sand tea sauce can be directly dipped in the table, and can also be used to prepare a unique compound flavor, cooking beef, duck slices and other delicacies with sand tea. You can also prepare Hong Kong-style trendy "Shajia juice" to cook Shajia beef brisket pot and Shajia? Hong Kong famous dishes such as snail are suitable for cooking methods such as burning, stewing, rinsing and stewing. The formula of Sharjah juice: Shacha sauce 186g, seafood sauce 149g, oil curry 168g, garlic paste1g, chopped chives 74g, peanut butter 74g, tomato sauce165433. The production method is to stir peanut butter with a small amount of soup to make a thin sauce, and then stir all the seasonings together to make a juicy fruit juice, which is characterized by dark yellow color, rich flavor, mellow umami flavor and rich fruit juice flavor. Shacha sauce has the special flavor of Fujian and Guangdong, and is especially suitable for making poultry and meat dishes. The following are Hong Kong-style dishes seasoned with sand tea sauce. Raw materials of fragrant Sharjah duck: tender and strong female duck1500g, tender bamboo shoots150g, lotus plumule150g, and 2 fresh lotus leaves. Seasoning: 25g of yellow rice wine, 3g of pepper powder, 3g of refined salt, 20g of sand tea sauce, seafood sauce 15g, oil curry 18g, mashed garlic 8g, chives 10g, peanut butter 10g, tomato juice 10g, and so on. Methods: 1. Rub the washed duck with pepper powder and salt evenly, let it stand for five or six hours, wash it, dry it, then take it out in a large oil pan, heat it to 70% to 80%, add the duck and fry it until the skin is tight and the meat is fragrant, and take it out. 2. Cut the tender bamboo shoots into sections (about 5 cm long and 5 mm thick), heat them with a little oil, saute the ginger slices, garlic paste and onion sections, stir-fry the bamboo shoots slightly, then spray yellow wine, add sand tea sauce, oil curry, seafood sauce and peanut butter (mix soup, add tomato juice, chicken juice and monosodium glutamate, and then pour the juice into duck belly). 3. Steam in a cage for 45 minutes, then go to the table to meet the diners, chop them in public, put them on a plate, thicken the raw juice with a clean pot and pour it on the duck pieces. Key: When rubbing peppers on ducks, rub more on the chest and thighs and less on the back. Frying is for coloring and adding flavor. You shouldn't fry the duck too much to avoid dehydration. Ducks are matured mainly by steaming. If it is steamed, you can omit the process of cutting into pieces and putting them on the plate. Features: Lotus fragrance, golden duck body, fresh and mellow, soft meat. It is one of the special duck dishes and a famous Hong Kong-style banquet dish.

salad sauce

Salad in western food refers to mixing different kinds of cold dishes together. Salad can be summarized as vegetable salad, vegetable salad, bean salad or grain salad and fruit salad. Salad is a very popular food nowadays. There are many kinds of salads and their tastes are ever-changing. Salad dressing is an important factor that determines the taste and flavor of salad. Gourmets who love salad know that salad dressing is the "essence" of salad, and there are many raw materials for making salad. Without the seasoning of salad dressing, it is just a pile of "food", and it is difficult to show its unique delicacy. Various salad dressings are salad ingredients. They are varied and seem profound at first glance. In fact, they are all made of two things: oil and vinegar. Based on "oil" and "vinegar", different ingredients were mixed to make various salad dressings. Salad sauce can be divided into "seasoning" and "mayonnaise" "Light" salad dressing can be mixed with white vinegar and other vegetable oils such as olive oil or peanut oil. The ratio of oil to vinegar is generally 3: 1, and it can also be 3: 5 or 2: 5. It depends on your taste. In addition to vinegar, add some seasonings such as salt, pepper, mustard and monosodium glutamate. After mastering the most basic methods in this way, we can change all kinds of "light" salad dressing according to our own preferences and taste requirements. Changes in taste and color "light" the changes in taste and color of salad dressing. Usually, the simplest way is to add fruit juice or puree to oil vinegar. The choice of fruit can be decided according to your hobbies and seasons. If it is fruit juice or puree made of fruit with heavy acidity, the ratio of oil to vinegar should be appropriately reduced to achieve balance. In order to adjust the taste, "light" salad dressing can also be mixed with fresh spicy food and oil vinegar, such as fresh onions and garlic. Cream-based "heavy flavor" salad dressing must contain raw egg yolk in addition to the basic raw materials of oil and vinegar (it must be fresh, and it is best to choose fresh eggs containing fungicides. When making, wash the eggs first, and then wipe the eggshells with 75% alcohol cotton balls to achieve the purpose of disinfection. ) Because egg yolk is emulsified with oil and vinegar, we call "heavy" salad dressing "cream" salad dressing, while "light" salad dressing is thinner and easier to make than "heavy" salad dressing. So "light" salad dressing can also be called "simple" salad dressing. In the process of stirring, we should pay attention to the key to making salad dressing. It is very important that both "light" and "heavy" salad dressing must be stirred. If you don't master it well, you will often lose all your efforts. In the process of stirring, we should pay attention to the following problems: we should use a manual egg stirring rod to stir, not a blender to stir, so as to master the degree of stirring. Oil and vinegar have different specific gravity, so they should be stirred evenly. The correct way is to "drop oil in vinegar" and get oil while stirring your partner. When preparing "creamy" salad dressing, you should first stir the seasonings such as egg yolk and mustard evenly, and then pour in the vegetable oil while stirring. Once you feel that your partner is getting harder and harder, pour in vinegar to dissolve it, and then continue to play Sanda evenly. Salad sauce has the function of cooling and appetizing. Low calorie, high nutritional value, simple production, suitable for all seasons and other characteristics, deeply welcomed by people. Different spices can be added to make a unique salad dressing. Now there are ready-made salad dressings for sale. There are many kinds and tastes, sour, spicy, salty and spicy. Some of them are exotic and bring unexpected convenience to people. But when it comes to characteristics, of course, I do my best. The salad dressing prepared by many high-end restaurants is delicious, leaving an excellent reputation and becoming a major feature of restaurants. It also brought more business to the restaurant. This paper introduces a trendy creative salad, orange juice lettuce salad, and a traditional salad dressing with meat dishes, which is also very distinctive: orange juice lettuce salad raw materials: spinach, lettuce, broccoli, sweet pods, green beans and so on. , colored bell pepper? Fragments (red or yellow optional) are chopped. Sauce ingredients: 1. 3 tablespoons olive oil. Concentrated orange juice 1.5 tbsp 3. Half a slice of fresh orange juice, l appropriate amount of fresh orange peel, shredded for later use. Practice: Wash lettuce and tear it into appropriate size by hand (if you choose broccoli, sweet pods, green beans, etc. Blanch the vegetables with hot water first, but try to keep them fresh and crisp. Put the lettuce in a large bowl and stir it a little to make it look bright and rich. If there are scalded vegetables, let them cool before mixing. ) Sauce preparation: Mix olive oil, concentrated orange juice and fresh orange juice into a thick paste. Add fresh shredded orange peel and stir gently. Note: orange juice sauce is the simplest sauce that won't fail, and the faint sweetness is very delicious. In this dish, the salad and sauce are served separately, so that consumers can pour the sauce on their own plates, which will make the salad look richer and more beautiful. If you don't like sweet peppers, you can leave out colored sweet peppers. You can choose other colorful vegetables instead, but although the small tomato has a colorful effect, its taste doesn't match this sauce.

Sadie sauce

It is very hot in summer, because in summer, people sweat too much, often get tired and have a bad appetite. Saddle sauce, popular in Southeast Asia, China, Guangdong and southern Fujian, is a good product in summer. The dishes seasoned with it are light, spicy, salty and slightly sweet, which is intoxicating. At the same time, it has the effect of appetizing and promoting digestion. Why not take advantage of its unique South Asian style and introduce several exquisite dishes this summer to save the spirit of your guests? Satay sauce is a kind of satay sauce, which is popular in Southeast Asia such as Indonesia, Malaysia and Singapore. It was originally a flavor food in Indonesia, and Indonesians called it "sate" because it is a compound flavor seasoning that must be used in kebabs. It is quite spicy, fragrant and salty, has the functions of stimulating appetite and promoting digestion, and has outstanding seasoning characteristics. Therefore, after it was introduced to Chaoshan and Guangdong, it was refined by the chef, only taking its spicy characteristics, made of China spices and main ingredients, and translated into "SATE" by Indonesian pronunciation, calling it sand tea sauce. Now people generally call it satay sauce. Satay sauce is orange in color, delicate as cream in texture, outstanding in spicy taste, salty and slightly sweet, which is obviously different from Satay sauce. Moreover, the connotation and intensity of the fragrance are related to the sand tea sauce.