Formula (prepare 20 dishes)
30g of red oil sea pepper (or red oil100g), 20g of pepper powder, 30g of red soy sauce (diluted with water in case of soy sauce), 30g of refined salt, 20g of monosodium glutamate (ground powder), 30g of white sugar, 50g of cooking wine, 20g of Jiang Mo, 750g of boiled water (or fresh soup).
Preparation instructions
This formula has a heavy taste, spicy, salty and slightly sweet taste, which belongs to Sichuan taste. It can be made into flavored sauce to pour cold dishes, or the above seasonings can be directly mixed with shredded belly and braised beef. This flavor of red oil and pepper powder (or pepper oil) is heavier.
2, red oil flavor juice
Formula (prepare 20 dishes)
Red oil100g, soy sauce 50g, monosodium glutamate 20g, white sugar 30g, cooking wine 75g, garlic paste 50g, refined salt 20g, Jiang Mo 20g, spiced powder15g, etc., and boiled water 750g (or fresh soup).
Preparation instructions
This formula belongs to Sichuan flavor, mainly salty, fresh and spicy, with heavy red oil flavor and slightly sweet taste. It can be made into flavored sauce to pour cold dishes, or it can be directly mixed into cold dishes such as braised beef slices and husband and wife lung slices.
3. Spiced juice
Formula (prepare 30 dishes)
Star anise10g, cinnamon 5g, clove 2g, tsaoko 2g, licorice 2g, fragrant leaves 2g, Amomum villosum 2g, kaempferia rhizome 2g, fennel 3g, salt 20g, cooking wine 50g, soy sauce 50g, sugar10g, monosodium glutamate/kloc-0.
preparation
Add clear water or fresh soup1200g to the above spices, simmer for 5 minutes, then add the seasoning and pour it into a container, and then use it after sealing the juice with sesame oil for 0/5 minutes.
Preparation instructions
This formula is mainly spiced, salty and delicious, which can be directly poured into the cut cold dish, or the spice residue can be removed, and the juice can be directly mixed into the marinated vegetables, and a proper amount of red oil can be added. Generally suitable for mixing meat and halogen products.