Pineapple jam:

Ingredients: 1/6 slice of fresh pineapple, 1/2 lemon zest, 1/2 soy sauce, 1/2 cup cold water, 1/4 cup fructose 2 tablespoons

Preparation method: 1. Cut the pineapple into fine pieces and set aside.

2. Then put all the ingredients into the pot and bring to a boil, then let cool. < /p>

Plum jam:

Ingredients: 400G black Bolin, 80G diced sugar, juice from half a lemon

Method: Put them together in a pot and cook over low heat for about 20 minutes Once the black pudding turns into a paste, bottle it immediately, cover it and store it in the refrigerator (it can be stored in a cool and sealed container for 6 months. If opened, use it as soon as possible)

Strawberry Jam:

Step 1 It is better to choose ripe strawberries. Remove the stems, add the same amount of sugar and let it sit overnight;

Step 2 When the strawberries have juice, pour them into a pot (an enamel pot is better) and cook on the fire;

Step 3: When the strawberries are cooked and some foam comes out, don’t be afraid of trouble. Use a small spoon to scoop it out and continue cooking;

Step 4: Take a small spoon and drop it into the water cup. The strawberry jam will not melt but will sink to the bottom. If it solidifies but does not decompose, it is considered cooked.

You can also turn off the heat a little earlier.

How to make barbecue sauce:

Ingredients: 2 tablespoons tomato sauce, 1/2 tablespoon French mustard, 1 tablespoon hoisin sauce, 1 tablespoon black vinegar, olive oil 1/2 tablespoon, 1/3 tablespoon of chili sauce, 1/4 cup of minced onion, 1 tablespoon of minced garlic, 1/2 teaspoon of coarse black pepper, 2 tablespoons of sugar, a pinch of salt

Method: Mix all the ingredients until evenly

Sweet or spicy dipping sauce:

Ingredients: 2 tablespoons of rice flour, 2-3 tablespoons of sugar, appropriate amount of salt , a little red coloring, 3-4 tablespoons of soy sauce, 2 cups of water, a little plum powder

Method: Boil all the ingredients together.

Nanyang Curry Sauce

Ingredients: 100g dried red pepper, 10g bay leaves, 20g water, 100g lemongrass, 100g cardamom powder, 100g curry powder, 10g clove powder, 100g turmeric powder, 100g coconut minced, oil 600g curry, 300g shrimp cake, 75g minced onion, 20g minced garlic, 20g minced ginger, 20g minced dried onion, 45g refined salt, 300g flour, 40g sugar, 50g concentrated lemon juice, raw oil 750g, light soup 6500g.

Preparation method: First soak the fragrant leaves in water to extract the flavor, remove the residue and leave the water; cut the lemongrass into sections and mince it into minced fruit with a juice machine; put the shrimp cakes into a wok, dry over low heat and stir-fry until fragrant ; Then add oil to the wok, and at the same time put in minced onions, minced garlic, ginger and dried shallots. Then add minced lemongrass, bay leaf water, dried red pepper, etc. and sauté until fragrant; finally add minced coconut and turmeric powder. , curry powder, oil curry, and cardamom powder, use a wok and shovel to stir continuously. When the spicy taste comes out, add the remaining seasonings and shrimp cakes, mix well, and bring to a boil; scoop it up in a steel basin, cover with oil and set aside.

Note: If the curry sauce is not covered with oil, it will turn black if left open for too long.

Note: "Curry powder" is based on turmeric powder, with white pepper, coriander (coriander) seeds, cumin, cinnamon, ginger paste, star anise (anise), and Sichuan peppercorns (Sichuan peppercorns). ) and other spices are ground into powder. It is turmeric in color and spicy and fragrant. Since "curry powder" has a slightly bitter taste, when processing it into sauce, we must use more onions, minced garlic and other ingredients to stir-fry it. The curry aroma can be better brought out by removing the wok and blending it.