The diving juice made in the past has a very high oil content. Now when we are preparing, we add juice squeezed from many plant materials, and use sesame oil and onion oil instead of red oil. The finished dish is rich in flavor and the onion flavor is outstanding.
Taste: salty and slightly spicy.
Ingredients: 500g of steamed fish soybean oil, 0/00g of delicious juice/kloc-,0/00g of sesame oil/kloc-,50g of onion oil.
Production: Wash the vegetable materials, put them into a juicer, add 250g of purified water, squeeze them into vegetable juice, filter out the residue, add the remaining materials and mix well.
Usage: It is specially used for making diving chickens, diving ducks, diving conch slices and diving rabbits.
thick pepper/chilli sauce
In the past, a lot of peppers and red oil were used to make spicy juice. Now we add plant materials and rattan pepper oil to make the spicy juice have a better flavor.
Taste: salty, spicy, slightly sour and slightly hemp.
Ingredients: Material A (garlic, coriander 150g, onion 100g) 200g David soy sauce, red oil, spicy fresh dew 100g, spicy fresh dew, 50g Zhenjiang balsamic vinegar, rattan pepper oil, fresh juice and sugar water (the ratio of soft candy to water is 2: 6550).
Production: put the material A into a juicer to juice, filter out the residue, add the remaining materials and mix well.
Usage: It is specially used for mixing beef, chicken, mutton, jellyfish, spiral slices and other meat dishes.
Pepper chicken pot-stewed soup
Sichuan pepper juice is mostly made of chopped shallots and fresh peppers. We adjusted the formula and it tasted good. Chefs in Jiangsu and Zhejiang can try it.
Taste: rattan pepper flavor.
Ingredients: 5 kg of the second soup, 200 g of salt, monosodium glutamate and chicken essence, 400 g of fresh pepper and hemp seed vine pepper oil, 3 bottles of Le Jia hot and sour fresh dew (468 g/bottle), green pepper ring and red pepper ring 150 g each.
Production: put two soups in the pot, add flowers and peppers to boil, continue to cook for 2 minutes, turn off the heat and cool, then add the remaining materials and mix well.
Use: Mix pepper chicken. Choose red-haired hens, slaughter them, cook them, take them out and tear them into small pieces. Add the marinated soup and stir well.
Su-style pickle sauce
This pickled pepper sauce tastes very mixed, with the smell of garlic hot sauce and orange juice. Bright red color and simple preparation method.
Taste: sweet and sour.
Ingredients: 820g of Thai chicken juice, 4 bottles of Lee Kum Kee garlic hot sauce, 0/50g of tomato sauce/kloc, 200g of white vinegar in oyster sauce, 4 red peppers, 50g of garlic seeds and monosodium glutamate, 30g of ginger, 6g of salt, and 0/30g of freshly concentrated orange juice/kloc.
Production: put all the materials into a pulverizer and take them out.
Usage: Wash 3.5 kilograms of baby cabbage, cut it into strips the thickness of thumb, marinate it with the prepared sauce for 2.5 hours, and sprinkle with sesame oil when eating.