First of all, tinfoil pickled pepper sauce
7 kg of red persimmon pepper, 3 kg of green millet pepper, 4 kg of red millet pepper, 3 kg of wild pepper, 2 kg of pickled ginger, 400g of garlic 1 kg, 400g of green pepper, 5g of malt powder, 300g of chicken essence, 200g of monosodium glutamate, 20g of sugar, 0/00g of bean paste/kloc, and 0/00g of rice wine/kloc.
Production process: Chop all the peppers for later use, add salad oil to the pot, heat rapeseed oil, add minced garlic, soak Jiang Mo, green pepper and bean paste, stir-fry until the water in the peppers is dry, and then add malt powder, chicken essence, monosodium glutamate, sugar, rice wine and white wine to taste.
Second, tin foil garlic sauce
Chop 10 kg salad oil and 10 kg garlic, add 5 g salt and soak in water for more than 20 minutes, fry half of minced garlic and leave half, then fry the other half of minced garlic with fried garlic oil and mix together to taste. 300 grams of red millet should be fried with raw garlic, then add 400 grams of chicken juice, 200 grams of monosodium glutamate, 300 grams of chicken essence and sugar.
Third, tinfoil hot sauce.
Spices (cinnamon 25g, Amomum tsaoko 30g, star anise 40g, fennel 60g, angelica dahurica 40g, white button 35g, fragrant leaves 20g and Amomum villosum 30g), onion 60g, celery100g, onion100g, coriander 50g, ginger 80g and Amomum villosum.
Production process: add water to the pot and add spices. After boiling for three minutes, remove the seasoning and control the water to dry. Add oil to the pot and heat it to 40% heat. Add spices, celery, onion, coriander and ginger, keep heating and stir over low heat. After boiling for one hour, take out the seasoning, add minced garlic and Jiang Mo 1 kg each, add 20 kg of bean paste and stir fry for one and a half hours.
Fourth, meat curing.
Chicken wings 10 kg: 20 g of chicken essence, 30 g of chicken powder, 20 g of salt, 30 g of honey, 25 g of Andorff, 5 g of white pepper, 50 g of cooking wine 10, 50 g of salad oil, 0/00 g of Orleans gravy, shredded ginger, shredded onion, garlic and parsley.
Beef 10 kg: salt 10g, chicken essence 20g, chicken powder 20g, Andorff 15g, white pepper 5g, cooking wine 10g, egg white 5g, salad oil 50g, shredded ginger and shredded onion.
10 kg mutton: chicken powder 30g, chicken essence 30g, salt 25g, spiced powder 15g, Andorff 30g, salad oil 400g, curry powder 80g, three egg whites 5g, white pepper 5g, Chinese liquor 10g, shredded ginger, shredded onion, coriander and celery.
Mutton and pork loin: sweet potato powder 150g, salt 40g, chicken powder 30g, chicken essence 20g, spiced powder 10g, curry powder 30g, beer 1 bottle, 8 eggs, 2 green onions, garlic 10, ginger and red wine 20g.
Five, pickled pepper foil dishes
Tinfoil crucian carp: celery is at the bottom, fish is replaced by stickleback fish, chicken essence, monosodium glutamate, salt, white pepper powder, cooking wine, ginger, onion and garlic are marinated for one minute, and tin foil is added. In another bowl, 2 spoons of pickled pepper sauce, 8g of chicken essence, monosodium glutamate, 1 g of sugar, 2g of white pepper powder, 30g of beer, 20g of water and 6555 are added.
Tin foil brain flower: at the bottom of celery, add 2g of white pepper, a little cooking wine, 5g of chicken essence and monosodium glutamate, a little hot and sour fresh dew, ginger slices, garlic slices and chopped green onion, and add 30g of beer, 20g of water and 2 spoons of pickled pepper sauce.
Tofu is baked in this way, except that it is seasoned with extra salt instead of beer.