Preparation of 31 kinds of sauces for cold dishes

Method 1. Salty juice is made by blending refined salt, monosodium glutamate and sesame oil with 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, such as red, black and salty. Used for mixing or dipping meat ingredients, such as chicken in soy sauce, soy sauce meat, etc.

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

4. The ingredients of crab oil juice are cooked crab roe, salt, monosodium glutamate, Jiang Mo, Shaoxing wine and fresh soup. Crab yellow is fried with plants and then boiled with seasonings, which is orange-red and salty. It is often used to mix with meat, such as crab oil fillets, crab oil chicken breast, crab oil duck breast and so on.

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

6. The leek flavor meter is made of pickled leek flower, monosodium glutamate, sesame oil, refined salt, fresh soup and pickled leek flower, chopped with a knife, and then blended with seasoning and fresh soup, which is green and salty. It is suitable to be mixed with 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 sauce with sesame oil, add refined salt and monosodium glutamate and mix well, which is ochre salty spice. It can be mixed with vegetarian raw materials, such as beans in sesame sauce, cucumbers in sesame sauce, sea cucumbers in sesame sauce, etc.

8. Pepper juice is made of raw pepper, raw onion, salt, sesame oil, monosodium glutamate and fresh soup. Pepper and raw onion are made into fine velvet, and mixed evenly with seasoning, which is green or salty. Mixed with meat, such as sliced pepper chicken, sliced pheasant, sliced tenderloin, etc. Avoid using cooked pepper.

9. The onion oil is made of raw oil, chopped green onion, salt and monosodium glutamate. After adding oil, the chopped green onion is fried and fragrant, that is, it becomes onion oil, and then it is mixed well with seasoning, which is white and salty. Used to mix poultry, vegetables and meat raw materials, such as chicken with scallion oil and shredded radish with scallion oil.

11. The waste oil is made of waste juice, salt and monosodium glutamate, which is brown and salty after mixing. Used to mix raw materials such as poultry, meat and aquatic products, such as oily wind claws, oily fish fillets and oily shrimps.

11. The ingredients of alcoholic juice are good liquor, salt, monosodium glutamate, sesame oil and fresh soup. Mix the seasoning well, then add white wine, which is white and salty, or add soy sauce to make it red. It is suitable for mixing aquatic products and poultry, such as drunken green shrimp and drunken chicken breast, with raw shrimp having the most flavor.

12. Mustard paste is made of mustard powder, vinegar, monosodium glutamate, sesame oil and sugar. The practice is to mix mustard powder with vinegar, sugar and water to make a paste, and then let it stand for half an hour and then add seasoning to make it light yellow and salty. It is suitable to be mixed 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 a paste, fried into curry paste, and mixed with soup to make juice, which is 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 and blended with seasoning, which is white and fragrant. It is best to mix poultry, such as ginger chicken nuggets and ginger chicken breast.

15. Garlic puree 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. It is suitable to mix meat and vegetables, such as garlic and white meat. Garlic mashed beans, etc.

16. Spiced juice is made of five spices, 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. It is most suitable for cooking poultry viscera, such as salted duck liver.

17. The materials used 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 first, then spread sawdust, sugar and tea in the pot, add a grate, put the cooked raw materials on the grate, 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, etc. Be careful not to burn in the pot.

18. The sauce and vinegar juice is made of soy sauce, vinegar and sesame oil. It is light red after blending, and it is salty and sour. It can be used to mix vegetables or stir-fry vegetables, and it is suitable for both vegetarian and vegetarian dishes, such as sliced waist and liver.

19. The sauce is made of flour paste, refined salt, sugar and sesame oil. Stir-fry the flour paste until fragrant, add sugar, salt, clear soup and sesame oil, and then put the raw materials into the pot and lean thoroughly, which is ochre, salty and sweet. It is suitable for sauced dishes, such as eggplant in sauce and meat in sauce.

21. Sweet and sour juice takes sugar and vinegar as raw materials. After being blended into juice, it is mixed into the main material for mixing 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 as to become the rolling sweet and sour juice. Mostly used in meat, such as sweet and sour pork ribs and sweet and sour fish slices. You can also mix sugar and vinegar into a pot, add water to boil, cool, add the main ingredients and soak for several hours before eating, which is mostly used to brew leaves, roots, stems and fruits of vegetables, such as; Soak green peppers, cucumbers, radishes and ginger buds.

21. Hawthorn juice is made of hawthorn cake, white sugar, white vinegar and osmanthus sauce. Beat hawthorn cake into mud, then add seasoning to make juice. Mostly used for mixing vegetables and fruits, such as: hawthorn juice horseshoe, hawthorn fresh water chestnut, 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 mostly used to mix meat dishes, such as fish sticks in tomato sauce, prawns in tomato sauce, tenderloin in tomato sauce and chicken slices in tomato sauce.

23. The red oil juice is made of red pepper oil, salt, monosodium glutamate and fresh soup, and it is red, salty and spicy. It is used to mix vegetarian ingredients, such as chicken strips with red oil, chicken with red oil, bamboo shoots with red oil, tenderloin with red oil, etc.

24. Green pepper juice is made of green pepper, salt, monosodium glutamate, sesame oil and fresh soup. Chop the green pepper into pieces, add seasoning and make juice, which is green, salty and spicy. It is mostly used to mix raw materials of meat, 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 being blended into juice, it is mostly used to stir and mix meat and aquatic raw materials, such as shredded fish and fresh and spicy squid.

26. Fresh 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 for pickled vegetables, such as hot and sour cabbage and hot and sour cucumber.

27. Vinegar ginger juice is made of yellow balsamic vinegar and ginger. Cut ginger into powder or silk, and add vinegar to blend, which is brown and sour. Suitable for mixing fish and shrimp, such as Jiang Mo shrimp, Jiang Mo crab, and ginger-cooked meat.

28. Sanwei Juice is a mixture of garlic juice, ginger juice and green pepper, which is green. It is suitable for mixed meat and vegetables, such as: stir-fried cabbage, mixed belly, three-flavor chicken, etc., which has a unique flavor.

29. Spicy juice is made of soy sauce, vinegar, sugar, salt, monosodium glutamate, spicy oil, sesame oil, pepper noodles, sesame powder, onion, garlic and ginger, and can be prepared by blending the above raw materials. Used to mix the main ingredients, both vegetarian and vegetarian, such as spicy chicken strips, spicy cucumber, spicy belly, spicy waist slices and so on.

31. The five spices are fragrant, coriander, pepper, cinnamon, dried tangerine peel, tsaoko, Alpinia officinarum, hawthorn, ginger, onion, soy sauce, salt, Shaoxing wine and fresh soup. Add soup to boil the above spices, and then add the main ingredients to boil until it is rotten. Raw materials used for cooking meat, such as spiced beef, spiced braised chicken and spiced strips.

31. Sugar oil juice is made of white sugar and sesame oil. Mix and eat vegetables with sweet white flavor, such as sugar cucumber oil, lettuce with sugar oil, etc.

making of dry goods

methods

1. water making: a. principle of water making b. cold water making c. hot water making d. comprehensive water making e. evaporation.

2, oily hair:

3, salt (sand) hair

4, alkali hair

5, fire hair

1, stinging skin: soak in cold water, drain the soaked and cleaned stinging skin, and put it into a water pot at 81℃ for water discharge. After about 31 seconds, the sting began to shrink. At this time, pour out the stinger skin, cool it, and immerse it in 1/511 vinegar solution (the concentration of the solution can be appropriately increased in summer, and a block can be covered on the water surface). After several hours of soaking, the stinger returned to its original shape and became brittle. Pour out the aqueous solution of vinegar essence and replace it with clear water, and you can take it at any time.

2. Swallowtail: Wash Swallowtail, put it in a bowl, put it in 31% hot water (cold water is available in summer), and cover it with a lid. When the Swallowtail bubbles up, change the warm water once, hold the Swallowtail in one hand and hold tweezers in the other, and select the swallowtail to remove the sand at the root. Then change the warm water again, let it continue to swell and change the water until the bird's nest is soft and smooth. When in use, tear the bird's nest into small batches and kill it with boiling soup.

3. Paw: It can be divided into water hair and fire hair. Water hair is: first soak the bear's paw in warm water for 7 days, change the water frequently in the middle, and keep the temperature of the water. After soaking thoroughly, rinse off the dirt with alkaline water, cut off the fat, change the water and simmer with low fire. Cook until the hair can be pulled out, remove the big hair first, then remove the small hair with tweezers (be careful not to break the hair in the meat), rub off the black skin, remove the hard skin of the sole, and then boil it in boiling water. When the palm shell is tilted, clean the claws and remove the bones. Put it in a pot, add the hairy soup, add the ginger slices and onion segments, and steam it in a cage. Fire hair: First, cut the hair of the bear's paw slightly short, soak it in warm water, mix the broken wheat straw with clay into soft and hard mud, and paste the bear's paw tightly with the top hair. Burn the charcoal, dig a hole, put the bear's paw in, cover it tightly with charcoal and burn it for about two hours. When the mud turns red, take it out and let it cool. Remove the mud, wash it in hot alkaline water, soak it in hot water, and then simmer for several hours. See the bear's paw soften and take it out, pull out the residual hair, uncover the hard skin of the palm, rub the black skin, and then let go of the water to continue the hair making. Remove the palm shell when it is tilted, and cook it once or twice every time, and blanch it thoroughly every time until there is no dirty smell. Seeing that the bear's paw is completely soft and swollen, remove the bone, put it in another pot, add the hairy soup, add the onion and ginger, steam it in a cage, and pour out the soup. Add another hairy soup, add onion and ginger, and then steam thoroughly in a cage. You can use it.

4. Hericium erinaceus: Wash Hericium erinaceus with warm water, let it soak thoroughly in water, then fish it into another boiling water basin, cover it, and put it in a heat preservation place to allow it to soak and soften. Take out, trim the root skin, wash it, split it along the wool slice, then cut it into large pieces along the wool slope, put it in a soup pot, drain the water, put it in a bowl, add two spoonfuls of wool soup, add onion and ginger, steam it in a cage for 11 minutes (or add alkali appropriately), rinse it with warm water, drain the water and use it.

5. Shark's fin: Cut off the thin edge of shark's fin (it is not suitable to clean it because of the extremely fine sand), then heat it properly according to the quality of shark's fin and stew it with boiling water. Fish the stewed shark's fin in a wooden barrel, pour in boiling water, immerse the shark's fin, cover it, keep the temperature and soak for several hours. Then remove the sand from the wings, cut off the wing roots, clean them, and continue to heat and stew for about 5 hours. Cool the stewed shark's fin, remove the bones and carrion, rinse with clear water to remove the fishy smell, then stew and soak. The soaking time can be shorter in hot weather and longer in cold weather. Hair shark fin, avoid using iron.

6. Fish maw: thick fish maw can be made with water or oil. Thin and thin people should be oily, not watery. Oil fat: that is, set the pot on fire, add more than half of the pot with oil, and the oil is 31% hot. Put the fish belly into the pulp, cut it and put it in the oil pan, hold it down with a spoon, and fry it with slow fire. See the fish belly foaming, turn it over and fry it; If the oil temperature rises, the pot can be put down; After the oil temperature drops, it will ignite again and ignite repeatedly. The length of frying time can depend on the quality of fish belly. Thick frying takes a little longer, while thin frying takes a little shorter. Do not fry at high temperature in case the skin is burnt and the meat is not penetrated. The standard of deep-fried fish belly is: the oil in the pot does not turn over, the fish belly breaks at a beat, and the section is spongy. Put the fried fish belly in the basin, first hold it down with something, then pour in boiling water to make it soak back and soften, then take it out and squeeze out the water. According to the needs of the dishes, cut them into different shapes, blanch them in boiling water several times, remove the oil, keep them in boiling water and change the water twice a day. When cooking, kill it with hairy soup and you can burn it. Water hair: Wash the fish belly with warm water, add cold water to the pot and boil it. After stewing for two hours, wipe the fish belly with a cloth and continue stewing with boiling water. Every time you change the water, wash the fish belly with cold water first, then stew it with hot water until it is thoroughly cooked. When making fish belly, avoid touching shrimp water and crab water to prevent diarrhea.

7. Fish bones: firstly, wash the fish bones with warm water, then soak them in boiling water for two hours. When the fish bones swell and turn white, put them in another pot, add a proper amount of raw glutinous rice into the soup, steam them in a cage for about 31 minutes, and then take them out when they are tender and crisp, and keep them in boiling water for later use.

8. Fish lips: put the fish lips in the basin, add boiling water, cover them, and change the boiling water repeatedly, so that they can continue to soak until the sand can be removed, and scrape off the sand and black skin. If the sand cannot be removed, they can continue to be made. After removing the sand, put it in a pot, change the boiling water and continue to make it until the bone can be removed. Pull out the bone, keep the shape intact, cut off the rotten edge, then soak it in clear water to remove the fishy smell and colloid, and keep it in boiling water for later use. When cooking, cut it into different shapes as needed and kill it thoroughly with hairy soup.

9. Fish skin: it can be made in water or oil. Generally, shark skin is thick and should be watered; Pomfret skin is thin, so it is suitable for oily hair. Water hair: set the shark skin on fire, bake until the sand falls, put it in a pot, add boiling water, cover it, stew until the sand falls off, and take out the fish skin. If some sand grains do not fall off, you can continue to stew your hair. After taking out, blanch the sand, then let it soak in water for 3 hours, then take out, clean the dirty things such as yellow and black skin and carrion inside and outside, put it in the pot once, and take it out to continue the water hair. When the fish skin is smooth and soft, and there is no fishy smell, change the knife and kill it with hairy soup, and then you can cook the dishes. Oil hair: the skin of the mandarin fish is thin, which can be wiped first, baked on the fire to soften, cut into 1.3 cm square pieces with a knife, then picked out the thickness, first put it in a hot oil pan and stir it, then put it in a warm oil pan and slowly fry it. The fire is continuous, and the oil temperature cannot exceed 51%, and the fish skin is fried thoroughly. Then soak in boiling water to make it swell back to soft, scrape off the black skin, put it in a pot, add hot water, add a little alkali to remove the oil slick, then switch to hot water, spit out the alkali smell, and keep it with boiling water. When in use, it can be sliced into a big slope blade and killed with boiling water. Because fish skins are different in thickness, age and tenderness, attention should be paid to sorting out the good ones in time when they are made.

11. Abalone: Wash the dried abalone first, then add boiling water, cover it, stew it until it is soft, fish it in a cold water basin, scrape off the black skin, remove impurities, fish it in a boiling water basin, add a little alkaline noodles, cover it, put it on the stove and continue to stew it. When the abalone is thoroughly developed and elastic, change the knife, then change the hot water and remove the alkaline taste.

11. Fish skirt: Clean the fish skirt, put it in a hot water pot, bring it away from the fire when the water boils, simmer it, fish it into a cold water basin, and scrape off the black skin on the surface and the rough skin on the bottom. Then put the fish skirt into the boiling water pot, add onion, ginger and cooking wine, bring to a boil, and stew until the bones can be removed. Remove the bones, trim the unsuitable parts, brew with boiling water, remove the fishy smell, and keep them in boiling water. When using, change the knife and kill it with soup.

12. Fish head: There is more sand on the skin of shark head, but there is no sand on the head of mandarin fish. The shark head should be baked on fire until the sand falls off, pressed into the basin with something, poured into boiling water, covered, set on the fire table and let it soak. When the skin is soft, remove the sand, scrape off the black skin, put it in a pot and boil it, then pour the fish head into the pot with water and continue to stew. When the fish heads are all soft, the bones are removed.