Vinegar Bubble Sauce
Raw materials: 500g of Shanghai white vinegar, 1500g of Shanxi aged vinegar, 1260g of Dahongzhe vinegar, 5g of sesame leaves, 20g each of pepper and dried red pepper, 10g each of Chenpi, Caojiao, Cardamom, and Liangjiang, 100g of salt, 200g of white sugar, and 30g of salad oil.
Production: 1, put three kinds of vinegar into the container and mix well. 2, put salad oil in the pot, burned to 60% of the heat when the Chenpi, pepper, pepper, dried red pepper section, grass berries, cardamom, ginger together into the pot over low heat stir-frying until slightly yellow, the vinegar poured into the pot, add salt and sugar boiled over low heat, and then changed to simmer for 5 minutes.
Features: Sour, sweet, spicy, fragrant.
Scope of application: you can soak cherry radish, chicken cartilage, jellyfish head, radish skin and many other crunchy ingredients.
--Example: soaking cherry radish in vinegar--
Raw material: 300g of cherry radish.
Seasoning: 300 grams of vinegar soaking juice.
Making: 1, cut the cherry radish into triangular cross knife, so that the radish is divided into two halves, and soaked in cool purified water until crispy. 2, put the cherry radish into a glass vessel, add the tuned vinegar soaking juice to soak for more than 30 minutes can be eaten.
Features: Sour, sweet, spicy, crunchy and fragrant.
Zhang Hongquan, executive chef of Shijiazhuang Chufenglou Hotel
●Shan Pepper Sauce
Raw materials: 30 grams of shan peppercorns (i.e., shan pepper), 100 grams of pure water, 100 grams of Shanxi vinegar, 50 grams of soy sauce, 100 grams of minced ginger, 80 grams of minced garlic, 10 grams of salt, 8 grams of monosodium glutamate (MSG), 8 grams of sugar, 10 grams of celery, 5 grams of cilantro, 10 grams of red pepper.
Making: put all the ingredients together on high heat and boil, change to low heat and simmer for 10 minutes.
Features: sour and spicy flavor.
Scope of application: can make Shan pepper fern root noodles, Shan pepper cold noodles, Shan pepper beef and other dishes.
--Example: Beef with Sans Pepper -
Raw material: 500g of marinated beef.
Seasoning: 200 grams of pepper juice, 20 grams of red pepper, 10 grams of peeled crispy peanuts, 1 gram of coriander leaves.
Production: brined beef cut length 5 cm, width 4 centimeters of the top quality cooking exchange group 584657336 meters of large pieces of arranged into a glass marigold, poured Shan pepper juice (remove the dregs), sprinkled with red pepper diced, peeled crispy peanuts, cilantro leaves that is to become.
Features: tasty meat, sour and spicy soup.
Hebei Huanghua Zhang Zefeng
● Chen Pi Honey Juice
Raw materials: 15 grams of fresh orange peel (the inner wall of the white sinews removed), 5 grams of red pepper, green pepper, 25 grams of honey, 150 grams of sugar, 10 grams of white vinegar.
Production: 1, orange peel, red pepper, green pepper are cut into the end. 2, the pot into the 250 grams of water, under the sugar simmering into a sticky juice, add white vinegar, honey, orange peel, green pepper, red pepper, stirring the end of the container into the cool and refrigerated, take with you.
Features: sweet and sour taste, strong honey flavor.
Scope of application: this juice is suitable for mixing fruits and root vegetables, such as fresh peaches, fresh pears, pineapple, lotus root, yam, cherry tomatoes, carrots.
--Example: Chen Pi Shengjiao--
Raw material: 350 grams of Shengjiao.
Seasoning: 400 grams of tangerine peel honey juice.
Production: Virgin fruit into the boiling water scalded 0.5 minutes, remove the cool, peeled and add the peel honey juice mix well, into the refrigerator. To serve, place the fruits neatly in a round plate and pour a little of the juice over them.
Features: Bright color, sweet, sour, spicy and cool, aperitif with wine.
● shrimp soy sauce fresh ginger
Raw materials: 500 grams of shrimp soy sauce, 50 grams of ginger, 10 grams of cinnamon, 8 grams of fennel, star anise 8, 10 peppercorns.
Production: stainless steel container into all the ingredients stirred well, sealed with plastic wrap, into the refrigerator, chilled, ready to use.
Features: fresh flavor, easy to make.
Scope of application: This sauce is suitable for mixing sea crab, shrimp mayfly, vegetable ingredients.
--Example: Crab in shrimp oil and ginger sauce--
Raw material: 10 live sea crabs (about 400 grams).
Seasoning: shrimp paste fresh ginger juice 500 grams, salad oil 10 grams.
Production: sea crab into the drop of salad oil in the water to rest 1 day, remove the brush clean crab shells, placed in stainless steel containers, into the shrimp paste fresh ginger juice, quickly cover the lid marinated for 3 hours from the container, set into the plate can be.
Features: shrimp oil is rich, salty and enticing, good with wine and rice.
● Spicy sauce
Raw materials: 100 grams of red oil, sesame oil, Guilin spicy sauce, A Xiangbao spicy beef sauce, Lao Ganma spicy black bean sauce, Lee Kum Kee garlic chili sauce, 50 grams of green onion oil, Lee Kum Kee seafood sauce, Haitian oyster sauce, the United States of America, 10 grams of soy sauce, salt, sugar, MSG 5 grams.
Making: Mix the above ingredients well and put them into a pot, boil it over low heat.
Features: spicy taste, color red.
Scope of application: it can be used for cold mixing meat products such as beef mince, chicken mince and pig mince.
--Example: Spicy Chicken Minced Meat--
Raw materials: chicken heart, chicken gizzard, chicken liver, chicken tripe, chicken intestines 100 grams each.
Seasoning: 50 grams of spicy flavor sauce, green and red pepper diced, 10 grams of Huadiao wine.
Production: 1, raw materials cut weight 5 grams of the slice. 2, the pot of water on the fire, put the flower carving wine on high heat and put the chicken boiled on high heat for 5 minutes until cooked, out of the rinse water to cool standby. 3, the chicken, spicy sauce mix, sprinkle green and red bell pepper can be garnished.
Features: easy to do, taste spicy and soft.
● Spicy flavor sauce
Raw materials: red oil, onion oil 100 grams each, 50 grams of sesame oil, chicken powder, salt, monosodium glutamate (MSG), fried dry garlic, garlic chili sauce, sugar 10 grams each, 25 grams of sesame sauce, 20 grams of peanut paste, cooked cashew nuts, cooked peanut kernel crushed 15 grams each.
Making: unravel the sesame paste with sesame oil and scallion oil, then add the rest of the ingredients and mix well.
Features: spicy flavor, red color.
Scope of application: you can cook all kinds of meat, poultry and other raw materials.
--Example: Spicy Sharp Split Hoof--
Raw material: 1 pig's back elbow (about 1 kg).
Seasoning: marinated meat old broth 2 kg, spices (incense leaves, star anise, cinnamon 10 grams each, pericarp, 5 grams of fruits, cloves, licorice 8 grams each), green and red pepper segments, spicy flavor sauce 80 grams.
Production: 1, the pot on the fire boiling water, into the pork elbow boil on high heat for 5 minutes. 2, the barrel into the old soup, spices, pork elbow on high heat, brine on low heat for 2 hours, take out the pork elbow with a knife to pick out the bones of the pig, the pork elbow meat cut 0.2 cm thick slices, poured with spicy sauce, sprinkle green and red pepper sections can be.
Features: red color, taste spicy mellow and not greasy.
Lhasa Himalaya Hotel in the kitchen cold dishes and food carving director Luo Dejun
● red soup sauce
Raw materials: A anise 15 grams, 500 grams of salad oil, 10 grams of grasshopper, 8 grams of Yamanaka, 5 grams of fennel, celery 20 grams of garlic 15 grams of ginger 15 grams of parsley 20 grams of B Pixi County Bean Sauce 20 grams of red sauce (red soy sauce without spicy) 20 grams of pepper 5 grams of dried chili peppers 20 grams of red sauce (not spicy red soy sauce) 20 grams of red sauce (not spicy red sauce) 20 grams of red sauce (not spicy red sauce) 20 grams of red sauce. Pepper 5 grams, 10 grams of dried chili. C 1 kg of broth, 20 grams of red oil, 20 grams of pepper oil, 10 grams of sesame oil, 5 grams of fresh dew, 5 grams of Meiji Fresh Soy Sauce. D Salt, monosodium glutamate (MSG), chicken essence 15 grams each.
Production: salad oil burned to 30% of the heat into the remaining A material stir-fried over low heat for 10 minutes, to be fragrant and then into the B material stir-fried over low heat for 3 minutes, add C material simmering over low heat for 20 minutes into the D material can be adjusted.
Features: red color, spicy taste.
Scope of application: you can make red soup chicken, beef, tripe, pork knuckles, duck palms and so on.
--Example: duck feet in red soup--
Raw materials: 100 grams of boneless duck feet, 30 grams of bamboo shoots, 5 grams of parsley, 10 grams of white cooked sesame seeds.
Seasoning: 1 star anise, ? grass nuts, 1 gram of cinnamon, 2 grams each of allspice, sennel, cumin, 200 grams of stock, 100 grams of red soup stock.
Making: 1, boneless duck palms washed, put into the pot with 600 grams of water, star anise, grass nuts, cinnamon, sesame leaves, cumin, cumin, large fire boil, small fire 20 minutes until cooked, remove and spare. 2, bamboo shoots cut 3 cm long, 1 cm wide, 1 cm thick strips into the boiled broth simmered on a low fire for 10 minutes, removed and spare. 3, bamboo shoots into the bottom of the bowl, on top of the boiled duck palms, and pour on the boiled red soup juice. Drizzle with simmering red broth, sprinkle with white sesame seeds and cilantro to serve.
Features: Spicy flavor, red color.
● yellow pepper sauce
Raw materials: A Golden Crown chili sauce 50 grams, 20 grams of wild pepper. B 10 grams of minced garlic, 10 grams of minced ginger. C 100 grams of broth, 20 grams of wild pepper water, 8 grams of salt, monosodium glutamate (MSG), chicken essence, 5 grams of fresh dew. D 100 grams of salad oil.
Production: pan into the salad oil, burned to 70% heat into the A material stir-fry 5 minutes, and then into the B material stir-fry incense, into the C material simmering for 5 minutes, remove can be.
Features: Deep yellow color, spicy taste.
Scope of application: can be used to flavor liver, yellow throat, goose intestines.
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