1. Black pepper sauce:
Ingredients: chopped black pepper10g, chopped dried onion 25g, minced garlic 25g, butter 30g, braised sauce 25g, brandy 4 teaspoons, and a little salt.
Practice: Take a clean sauce pan, heat it, add chopped black pepper, stir fry until fragrant, add butter after saving a little brandy, stir fry chopped black pepper for a while, add chopped green onion and garlic, stir fry until fragrant, add brown sauce, cook for about 5 to 6 minutes, and knock in soft butter.
2. Mushroom sauce:
Ingredients: 50g sliced white mushrooms, 5g garlic, 250g braised juice, a little brandy and a little butter.
Practice: Stir-fry garlic with butter, then add white mushroom slices and stir-fry. After storing brandy, add brown sauce and cook for 5 minutes, then add soft butter.
3. Name of sauce bear meat:
Ingredients: 5 grams of Talegen vanilla, 25 grams of dried onion, 5 grams of black pepper, 100 ml of red vinegar, a little white wine, 500 ml of transparent butter, 3 egg yolks, a little salt, and a little chopped Qian Fan.
Practice: Use red vinegar, dried vanilla, dried onion and black pepper to make vanilla vinegar juice, and then filter for later use. In a clean steel basin, stir 3 egg yolks with white wine until milky white, then add vanilla vinegar to season all the butter and add chopped flowers.
4. White cream sauce:
Ingredients: butter100g, flour 250g, fresh milk (cream) 500ml, soup stock1.5l, a little salt and pepper, and appropriate amount of fragrant leaves.
Practice: Stir-fry fragrant leaves, butter and flour into noodles, add soup base and stir constantly to avoid caking, add fresh milk, boil, filter and season. The use of white juice depends on different soup bases, and the preparation of thin juice and thick juice also depends on what method is needed.
5. Brown sauce:
Ingredients: soup 30kg, chicken bone 5kg (beef bone, beef tendon, etc. ), onion 1kg, celery 1kg, carrot 1kg, 2 slices of fragrant leaves, 2 tablespoons of black pepper, 2 barrels of tomato sauce powder (yellow noodles), and 2 teaspoons of brandy.
Practice: Chop all kinds of bones (don't use sheep bones or duck bones, etc. ) and fry them, then save Jamlom brandy to burn incense, and then put them in the oven to burn incense at 230 degrees. Chopping celery, onion and carrot, stir-frying in oil, and adding
Stir-fry fragrant leaves, tomato sauce and flour until they are red and black, then stir-fry fragrant bones together, then cook brandy with soup, add grass, cook with chopped black pepper for 3 hours, filter and adjust.
Common practice of salad juice
1. Egg yolk sauce (mayonnaise):
Ingredients: vegetable oil 1 l, egg yolk 1.5pc, mustard powder 1 teaspoon, a little salt and pepper, 2 teaspoons lemon juice and a little hot water.
Practice: First, fully mix the egg yolk, mustard powder and salt and pepper until it is slightly white, then slowly pour in the vegetable oil, stir together until it becomes thick, then add lemon juice, then add vegetable oil until all the vegetable oil and lemon juice are completely used up, and finally heat the boiling water.
2. Thousand Island Sauce:
Ingredients: 2 liters of mayonnaise, chopped onion150g, chopped sour cucumber150g, tomato sauce12 liters, (or chopped eggs and tomatoes).
Practice: break onions and pickles with a blender and add them to mayonnaise, then add tomato sauce and stir until pink.
3. Italian seasoning:
Ingredients: 50g onion, 50g garlic, 30g green pepper, 50g red pepper 1 0g, 30g green olive, 50g black olive, 2l olive oil, 3l red vinegar,1teaspoon, a little black pepper, a little quick juice, a little chopped coriander and a little salt.
Practice: add onion, garlic, green pepper, red pepper, green pepper, black olive and a little red vinegar to make a paste with a blender, then add British mustard powder and black pepper and mix well; Then slowly add vegetable oil and red vinegar to make juice, then add chopped Qian Fan and emergency juice and season.
4. French seasoning:
Ingredients: vegetable oil 1 l, red vinegar 2/3 l, French mustard sauce 1 teaspoon, egg yolk 1 piece, onion10g, garlic 5g, a little salt.
Practice: First, fully stir mustard sauce and yellow mud until they are thick, then slowly add vegetable oil and red vinegar respectively, while stirring, until all the vegetable oil and red vinegar are milky white, and then add chopped green onion, minced garlic and seasoning.
5. Tartar sauce:
Ingredients: egg yolk sauce 1 l, onion100g, pickled cucumber100g, watermelon willow 50g, small in broken flowers.
Practice: Chop onion, pickled cucumber and watermelon willow with a knife, add it to mayonnaise, add chopped coriander and mix well.
6. Cocktail sauce:
Ingredients: onion100g, celery100g, red pepper 50g, ginger 50g, onion 50g, garlic 50g, tomato sauce 2l, emergency juice 30g, vegetable oil12l, chilli oil 50g, geranium pc, a little black pepper and brandy.
Practice: Beat celery, onion, red pepper, ginger, onion and garlic into paste, mix with tomato sauce to make juice, and add brandy for later use: boil the vegetable oil with fragrant leaves and mash it into mixed juice, and then season it with emergency juice, Chili oil and black pepper.
7. wine:
Ingredients: 2 liters of vegetable oil, 3 liters of vinegar, 50 grams of chopped onion (or dried onion), a little black pepper, a little chopped coriander and a little salt.
Practice: Mix all the ingredients evenly and season.
8. Caesar dressing:
Ingredients: 50g of vegetable oil (or olive oil), raw egg yolk 1 piece, garlic10g, lemon juice 1/2 lemons, and a little salt.
Practice: Put the egg yolk and French mustard sauce in a salad bowl and stir until it is milky white, then add garlic and whitebait and stir well, then slowly beat the vegetable oil into juice, then add fresh lemon juice and stir well, then add chopped bacon and cheese powder to taste. Add lettuce and serve.