2. Practice: Take a clean juice pot, heat it, add chopped black pepper and stir-fry until fragrant, save a little brandy, add butter, stir-fry chopped black pepper for a while, add chopped green onion and garlic and stir-fry until fragrant, add brown sauce, cook for about 5 to 6 minutes, and then pour in soft butter.
1, mushroom sauce: ingredients: 50g of white mushroom slices, 5g of garlic, 250g of braised sauce, a little brandy and a little butter. Practice: fry garlic with butter, add white mushroom slices, save brandy, add brown sauce, cook for 5 minutes, and add soft butter.
2. Sauce Behnas: Ingredients: 5 grams of tarragon, 25 grams of dried onion, 5 grams of black pepper, 0/00 ml of red vinegar/kloc, 500 ml of white wine, 500 ml of transparent butter, 3 egg yolks, salt, small broken flowers. Practice: Cook with red vinegar, tarragon, dried onion and black pepper. 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.
3. White cream sauce: Ingredients: butter 100g, flour 250g, fresh milk (cream) 500ml, soup base 1.5 liter, a little salt and pepper, fragrant leaves. pc practice: fry fragrant leaves, butter and flour into noodles, add soup base and stir constantly to avoid boiling. 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.
4. Braised sauce: Ingredients: soup 30kg, chicken bone (beef bone, beef tendon, etc. ) 5kg, onion 1kg, celery 1kg, carrot 1kg, 2 slices of fragrant leaves, 2 tablespoons of black pepper powder, 2 barrels of tomato sauce powder (yellow noodles) and 2 teaspoons.
5. Practice: Chop all kinds of bones (don't use sheep bones or duck bones, etc. ) and stir fry a little, then save the Jamlom brandy to burn incense, and then put it in the oven for local incense at 230 degrees. Chop celery, onion and carrot, stir-fry with oil, add fragrant leaves, tomato sauce and flour, stir-fry with low fire until red and black, stir-fry fragrant bones together, store brandy, cook with soup, add chopped grass and black pepper, cook for 3 hours, filter and adjust.