2500g of soybeans, 600g of ribs sauce, 200g of bean paste, 200g of seafood sauce and 500g of brine.

Production: Soak soybeans in clear water, steam them in a steamer, and fry the steamed soybeans with other sauces and salt water.

Dishes: Braised ribs with bean paste, home-cooked perch (grilled fish with bean paste and plum vegetables)

Chopped leg sauce (snack sauce)

7 Liang of minced ham, dried seaweed 1 kg, dried scallops 1 kg, 6 Liang of shrimp seeds, 3 Liang of minced salted fish, 2 Liang of monosodium glutamate, 3 Jin of sugar 5 yuan, 3 Jin of dried onion and 2 Jin of garlic, all the raw materials are fried together.

Cuisine: stir-fried, suitable for many people to stir-fry

Roasted eel juice

Lin Wei 9 Liang, Wanzi soy sauce 6 Liang, sake 9 Liang, soy sauce 3 Liang, eel bone, simmer for 2 hours.

Gourmet: Japanese eel

Xizhi

Ingredients: 3200 grams of vegetable boiled water, 2 bottles of OK juice, 3 bottles of tomato sauce, 80 grams of peanut butter, 80 grams of emergency juice, 40 grams of Meijia, 80 grams of rock sugar, 40 grams of salt, 30 grams of chicken powder, 60 grams of monosodium glutamate and 2 bottles of oxtail soup.

Cuisine: Iron plate China beef tenderloin.

oyster sauce

A bottle of oyster sauce, 50g of sugar, 20g of monosodium glutamate, 20g of chicken essence10g, 20g of soy sauce, 30g of soy sauce, 30g of oil and orange red pigment.

Dishes: Beef in Oyster Sauce and Lan Jie in Oyster Sauce.

Homemade foie gras

Foie gras1000g, edible powder 5g, star anise 3g, fragrant leaves 5g, cinnamon 3g, dried tangerine peel 3g, French red wine 50g, cream 300m, onion 20g, minced garlic 20g, chopped green onion 20g, chicken powder15g, monosodium glutamate10g.

Production: First, soak the foie gras in clear water, add edible powder to marinate for 20 minutes, put the foie gras in a hard pot, add water, spices and red wine to steam it in a steamer, remove the muscle tendons from the steamed foie gras, grind it into mud with a meat grinder, and shovel the cream and seasoning evenly in a hot pot.

Gourmet: Grilled fish head with foie gras, fried vegetables with foie gras.

Barbecue kebab sauce

480g of mushroom sauce, 0/800g of seafood sauce/kloc-,200g of Meiji, 300g of honey, 80g of garlic and 80g of dried onion.

Cuisine: skewered overlord skewers, skewered prawns.

Liuhe sauce

Zijin sauce100g, peanut butter 250g, sand tea sauce 250g, Guilin hot sauce100g, seafood sauce100g, bean paste 75g, star anise powder 5g, garlic 30g, monosodium glutamate 50g and chicken powder 30g.

Dishes: Monopterus albus with Liuhe sauce.

Qixingjiang

500g of south milk, 250g of fermented bean curd, 250g of bean paste, 250g of tomato sauce, 250g of sour plum sauce (without core), 0/50g of seafood sauce/kloc-,0/50g of peanut butter/kloc-,0/50g of sesame sauce/kloc-,5g of star anise powder and sugar/kloc-.

Baxianjiang

250g of peanut butter, 0/00g of Zijin sauce/kloc-,0/00g of tomato sauce/kloc-,250g of mushroom sauce, 0/00g of Chili sauce/kloc-,0/00g of sand tea sauce/kloc-,0/00g of seafood sauce/kloc-and 0/00g of shrimp sauce/kloc-.

Cuisine: Suitable for cooking all kinds of game.

Li Qian sauce

Ingredients: sweet noodle sauce1000g, sesame sauce100g, galangal powder100g, pepper 50g, Amomum villosum powder 50g, soy sauce150g, salt, monosodium glutamate, chicken powder 5g each, crystal sugar 50g, chicken powder 50g.

Gourmet: thousands of chicken balls.

Wuhejiang

500g of tomato sauce, 250g of sour plum sauce, 200g of peanut butter120g, 250g of sand tea sauce120g, 250g of shrimp sauce, 0/000g of soy sauce100g of oyster sauce100g, 200g of white sugar, 25g of red pepper powder and onion.

Dishes: Wuhe beef tenderloin and Wuhe grilled shrimp.

Five star sauce

600g of Satay sauce, 300g of pork chop sauce, 300g of bean paste, 400g of seafood sauce, 200g of south milk, 50g of Meijia, 800g of Ertang, 350g of white sugar, 50g of monosodium glutamate, 30g of chicken powder, 30g of minced garlic, 30g of chopped green onion, 30g of chopped green onion and 0/0g of dried tangerine peel/kloc.

Cuisine: fried frog with five-star sauce and pig neck with five-star sauce.

Xingzhou curry juice

Ingredients: 500g of curry powder, 25g of chopped green onion, 0/20g of refined salt/kloc-,0/00g of monosodium glutamate/kloc-,50g of sugar, and 0/50g of light soup/kloc-.

Practice: Stir-fry onion with oil, stir-fry until fragrant, then pour curry powder, refined salt, monosodium glutamate, white sugar and light 2 soup, and then stew until fragrant.

Note: Sin Chew curry juice is only used as one-tailed fried noodles for banquets, so the ingredients are simpler than other curries.

Braised sea urchin sauce

Ingredients: 500g of sea urchin sauce, 20g of Lin Wei, 5g of soy sauce1.5g, 5g of boiled wine1.5g, and 30g of egg yolk.

Practice: put the sea urchin sauce and egg yolk into a blender and mix well, then add monosodium glutamate and light soy sauce to taste.

Note: It is a kind of coated juice or boiled juice in Japan.

Dishes: Braised eel and sea urchin.

Sunflower juice

Ingredients: 500g of distiller's grains, 300g of litchi vinegar, 40g of chili oil, 0/50g of bean paste/kloc-,0/50g of Daner soup/kloc-,30g of monosodium glutamate, 20g of chicken essence, 0/0g of sugar/kloc-,0/0g of soy sauce/kloc-,and sesame oil/.

Practice: Put the distiller's grains into the light soup, put it into a steel basin, seal it with insurance paper, steam it in a cooking furnace, take it out and filter the distiller's grains with a sieve, add litchi vinegar, Chili oil, bean paste, monosodium glutamate, chicken essence, salt, soy sauce and sesame oil while it is hot, and then adjust the color of the sauce with appropriate amount of turmeric powder.

Gourmet: green sunflower chicken

Aromatic distiller's grains juice

Ingredients: 300g of Redmi distiller's grains, 60g of rose wine, 400g of Shaoxing Huadiao wine, 50g of champagne, 50g of red and Zhejiang vinegar, 70g of rock sugar, 50g of monosodium glutamate and an appropriate amount of orange pigment.

Method: Put Redmi distiller's grains, Rose Distilled Liquor and Shaoxing Carved Wine into a steel basin, soak for about 1 hour, then filter out the distiller's grains with a sieve, and put them into a pot to boil with champagne, red Zhejiang vinegar, crystal sugar, monosodium glutamate and refined salt. After the crystal sugar is completely melted, adjust the color of the sauce with an appropriate amount of orange pigment.

Cuisine: fragrant rotten bones, fragrant rotten fish pieces and Qing Xiang rotten chicken.

Zhenjiang juice

Ingredients: 500g of Zhenjiang mature vinegar, 0/00g of OK juice15g of spiced powder15g, 25g of galangal powder, 25g of curry powder, 700g of sugar, 20g of red pepper and coriander head, and then add red pepper.

Gourmet: Zhenjiang Bone

Thick juice

Ingredients: 500g of honey, 500g of tomato juice, 250g of light 2 soup, 75g of Chili oil, 75g of oyster sauce, 50g of soy sauce, 50g of sesame oil, 30g of monosodium glutamate, 30g of refined salt, 20g of dried onion, 20g of garlic,150g of soy sauce, and an appropriate amount of orange-red pigment.

Practice: Stir-fry the dried onion and garlic powder in a pot, add light soup, honey, tomato juice, Chili oil, oyster sauce, soy sauce and all seasonings, shovel and roll in the pot with slow fire, then adjust the color of the sauce with an appropriate amount of orange-red pigment, and finally add sesame oil.

Gourmet: Braised eel balls in sauce, silver cod in sauce and kebabs in sauce.

Mushroom sauce

Ingredients: 500g of Lentinus edodes, 20g of Qin Luo150g, 3g of light soup, 30g of light soy sauce, 30g of white soy sauce, 0g of white sugar10g, 5g of refined salt15g, 20g of monosodium glutamate, 3g of pepper, 40g of wet powder and sesame oil10g.

Practice: First, soak the mushrooms in light soup until they become soft, then cut off the mushroom feet with scissors, add light soup and light soy sauce, and cook in a pot for about 30 minutes. After the mushrooms are cooled, put them into a blender with the cooked juice and basil and stir them into paste. Then put the mushrooms and basil with even juice into a wok, add white soy sauce, sugar, monosodium glutamate and pepper noodles to taste, and push the raw flour into paste.

Dishes: tofu with mushroom sauce.

Plum sauce

Ingredients: 500g of plum, 50g of basil100g, 10g of pillar sauce100g, 50g of sesame sauce, 50g of peanut butter, 50g of Guangdong rice wine, 50g of white vinegar150g of white sugar, 50g of spiced powder15g of garlic.

Practice: remove the core of plum, stir with basil, stir with garlic, add chopped plum, chopped basil, mushroom sauce, sesame sauce, Guangdong rice wine, white vinegar, white sugar and spiced powder, and boil in a wok with slow fire.

Dishes: Steamed bone with plum.

Singapore sauce

Ingredients: Chili sauce180g, tomato juice 250g, white vinegar 250g, clear water 600g, American fresh soy sauce 60g, white sugar 400g, refined salt 40g, monosodium glutamate 80g, chicken essence 40g, glutinous rice 30g, minced garlic 40g and raw oil 300g.

Method: Use glutinous rice and minced garlic in a wok, then add Chili sauce, tomato juice, tomato sauce, white vinegar, clear water and delicious soy sauce into the wok and shovel. After the sauce is boiled, add seasoning to taste.

Dishes: Steamed bass with crab roe and crab roe steamed sea bass.

Vietnamese spicy fish sauce

Ingredients: 600g of fish sauce, 50g of light 2 soup150g, 5g of sugar, 25g of red pepper, 50g of garlic10g, and 50g of lemon.

Methods: Seed and peel the red pepper, remove the core of the lemon, then put it into a blender with garlic and stir it into a paste, then add fish sauce, light soup, glutinous rice vinegar and white sugar and mix well.

Usage: Order all kinds of seafood.

Snail sauce

500g of Houzhu sauce, 0/50g of Zijin sauce/kloc-,0/50g of south milk/kloc-,0/00g of sesame sauce/kloc-,30g of Alpinia officinarum powder, 75g of white sugar, 75g of soy sauce, 25g of spiced powder, 75g of monosodium glutamate, 50g of minced garlic, 20g of Chinese prickly ash and purple.

Breast milk

500 grams of fresh milk, 200 grams of coconut milk, 0/00 grams of almond dew/kloc-,200 grams of Erliang soup, 30 grams of white soy sauce, 0/5 grams of salt/kloc-and 30 grams of monosodium glutamate.

Note: (1) After this sauce is cooked, it should be put in a steel basin and kept in the refrigerator for later use.

(2) If milk is cooked in an iron pan, the iron pan must be cleaned, otherwise it will affect the color of the sauce.

Thai shrimp paste

Ingredients: 500g of shrimp cake, 250g of dried shrimp, 50g of ground fish, 250g of garlic150g, 250g of fresh orange juice, 0/50g of palm sugar/kloc-0, 25g of fish sauce, 25g of red pepper and 50g of green lemon peel.

Methods: First, the shrimp cake, dried shrimp and native fish were baked in the oven, and then they were mashed into paste with onion, garlic, fresh orange juice, palm sugar, fish sauce, red pepper and green lemon peel in a blender.

Cuisine: Fried pork belly with shrimp sauce.

Chenpi spicy wine juice

Ingredients: 500g of dried tangerine peel, 200g of preserved plum, 5g of pepper10g, 5g of dried pepper, 5g of cinnamon, 5g of fragrant leaves, 50g of garlic seeds, 50g of light soup1500g, 600g of Japanese sake, 300g of Shaoxing Huadiao wine, and American pepper oil10g.

Method: First, cook nine prepared tangerine peel, preserved plum, prickly ash, dried pepper, cinnamon, geranium and garlic in light soup for about 15 minutes. After the spices roll out, filter the residue to keep the soup, then add Japanese sake, Shaoxing carved wine, American pepper seed oil and seasoning, and then boil it with slow fire.

Dishes: Boiled shrimp and spicy wine.

Southern milk juice

Ingredients: south milk1000g, seafood sauce150g, sesame sauce150g, chicken essence 75g, monosodium glutamate 75g, spiced powder10g, galangal powder10g and sugar 300g.

Note: In the traditional catering industry, Nannai is also called Wengong by Meiya, so it used to be called (Wengong Braised Meat), but it is actually (Nannai Braised Meat).

Cuisine: south milk Fried Goose Slices.

Iced abalone water

Sake1.6kg, Lin Wei1.6kg, 2 packages of wood fish meal, 2kg of Japanese soy sauce, 5 garlic seeds and 3.5kg of water.

Production: After the abalone is cooked, it is supercooled, cross-cut, and soaked in the prepared chilled abalone water. When serving, the soaked abalone is taken out, replaced with a prototype with a knife, and an appropriate amount of ice cubes are broken and spread on a cooking plate, and the replaced abalone is placed on the ice.

Dishes: Ice abalone and ice conch.

Steamed soup

Monohydrate 10 jin, monosodium glutamate 9 liang, salt 6 liang, sugar 3 liang.

Ethyl water 10 kg, monosodium glutamate 1 kg, salt 8 Liang, sugar 4 yuan.

Chaohuangjiang

Raw and cooked garlic100g, 2 bottles of dehydrated and ground Puning bean paste, dried tangerine peel100g, and red dates100g.

Gourmet: Huang Chao chicken and Huang Chao snacks.

chicken soup

Old chicken, ham, keel, chicken feet, pork legs, a small amount of beef, wing bones, scallops, seaweed, longan meat, pepper.

Raw materials are scattered and permeable to water. Wen hotpot

Garlic bone (1 kg)

garlic juice

Flour 1, pine meat powder 1, salt 8, monosodium glutamate 1, sugar 3, flour 3, corn flour 3 and glutinous rice flour 4.

Paper-wrapped bones (10 kg)

1 bottle of peanut butter, half a bottle of sesame sauce, 5 liang meiji, 4 bottles of seafood sauce, 2 bottles of pork sauce, 1 bottle of barbecued pork sauce, 1 bottle of iced plum sauce, 3 liang monosodium glutamate and 1.5 liang sugar.

Xiang Bin bone (10 kg)

1 2 edible flour, 1 2 salt, 3 sesame oil, 5 champagne wine, 4 raw flour, a little coriander, garlic and onion.

Dried tangerine peel bone (10 kg)

Salt 8 yuan, monosodium glutamate 1 2, sugar 2/2, steamed noodles 2/2, raw flour 2/0 kg, bones 10 kg, put in 5 packages, nine-prepared dried tangerine peel and ribs 2/2 for 2 hours, rinse for 4 hours and drain.

Jinsha sauce bone (10 Jin)

2 bottles of sesame sauce, half a bottle of peanut butter, 2 bottles of Satay sauce, half a bag of bean paste, 5 tablespoons of curry, 2 bottles of dehydrated Puning bean paste, 2 bottles of crystal sugar, 2 bottles of seafood sauce, 2 bottles of pillar sauce, ginger, coriander, onion, monosodium glutamate, chicken powder and lemon yellow pigment.

Special salted shrimp bone

8 kg of ribs, shrimp paste 1 bottle, a little south milk, monosodium glutamate 8 yuan, 2 liang of sugar, 2 spoonfuls of chicken powder, flour and eggs.

Garlic-flavored sand chicken

(1 material) 5 kg of garlic, 5 kg of red onion, 1 kg of onion, 2 kg of coriander, 1 kg of fresh galangal, pepper, star anise, fragrant leaves, cinnamon, hay, 2 ounces of cooking wine, half a catty of rose dew, spiced powder, pepper and sand powder.

(2) Marinate with 3kg of sugar, 2kg of salt, 2kg of monosodium glutamate and chicken (1) for 4h, mix well with (2), apply a proper amount on the chicken belly for 7h, scald the skin with boiling water and dry.

Coconut crispy chicken

1, 3 kg of sugar, 2 kg of salt, 2 kg of monosodium glutamate, mix well, then put a proper amount into the chicken's stomach and marinate for 5 hours.

2. Crush the original coconut meat and water, and marinate it with 1 bottle of coconut milk, 1 bottle of Sanhua weak milk, a little coconut essence and 2 ounces of coconut wine (5 to 6 chickens) for one night.

3. Blanch the chicken skin and the crispy skin, dry it, and then fry it.

Baiwei juice

Ingredients: star anise, fragrant leaves, Amomum tsaoko, prickly ash, dried tangerine peel, clove, Radix Adenophorae soaked in boiling water, 2 meiji, 3 urgent juices, half a catty of roasted juice, 3 chicken powder, 4 crystal sugar, and half a bottle of barbecued pork sauce.

Cuisine: Baiwei large intestine.

pear juice

Ingredients: 2 kg sweet and sour, 2 oz OK juice, 4 oz tomato juice, 1 oz urgent juice, 8 oz fresh strawberry juice and 1 oz sprite.

Cuisine: pear bone.

Fish head sauce

Ingredients: oil consumption 1 kg, salt 6, dried tangerine peel 1 kg, soy sauce 6, garlic 3, monosodium glutamate 2, lobster sauce 4 and peanut butter 4.

Cuisine: big fish head in casserole.

● pulp

Ingredients: 3 kg minced meat, 1.5 kg chicken, 3 dried seaweed, 3 dried scallops, dried onion and garlic, 500 g fresh soy sauce.

Cuisine: three delicacies with meat sauce, baby dishes with vermicelli with meat sauce, and steamed eggplant with meat sauce.

Snack juice

Ingredients: 8 soups, a little spiced powder, 1 teaspoon pepper, 2 teaspoons shrimp seeds, 4 teaspoons sesame oil, 2 teaspoons oil consumption.

Cuisine: small fried meat.

Eat mysterious juice

Ingredients: citronella powder 5 yuan, turmeric powder 2 yuan, southern ginger powder 5 yuan, jelly powder 2 yuan, fragrant leaf powder 2 yuan, vinegar 4 Liang, tomato juice 750g, coriander 2 Liang, dried onion 2 Liang, celery 3 Liang, ginger 3 Liang, salt 2 teaspoons, chicken powder 10 teaspoon, fish sauce 8 Liang, water 65438.

Gourmet: mysterious fish head.

barbeque sauce

Ingredients: 4 bottles of oxtail soup, 3 ounces of Meiji, 6 bottles of sand tea sauce, 3 ounces of Bao Er, 3 ounces of peanut butter, 2 ounces of butter, 2 ounces of monosodium glutamate, 2 and a half sugars 1, 4 ounces of oil curry, 3 ounces of dried onion, 3 ounces of garlic and 1 ounce of Chili powder.

Gourmet: Satay Fat Beef Pot.

XO sauce (1)

Ingredients: 2 Liang shrimp, 1 2 ham, 1 2 bamboo, 3 Liang native fish, 6 Liang salted fish, 6 Liang soy sauce, 5 Liang chicken powder, 6 Liang monosodium glutamate, 3 Liang spicy sauce, 3 Liang bean paste, 3 Liang Zijin sauce, 1.5 Liang garlic and dried onion.

XO sauce (2)

Ingredients: ham 1 kg, wild pepper (4.5 kg), diced red pepper 1 kg, garlic 1 kg, dried onion 1 kg, scallop (6 kg), dried shredded pork 1 kg, dried Chili powder (3 kg), monosodium glutamate (4 kg).

Production: Oil the raw materials separately and shovel them together.

Jiuwei juice

A Ingredients: 4 ounces of aged vinegar, 8 ounces of Meiji, 3 ounces of Aauto Quicker juice, 3 ounces of rock sugar 1 kg, 3 ounces of honey, 2 ounces of water, 3 ounces of Bao Er, 3 ounces of boiled juice 1 kg, 3 ounces of chicken powder, 2 ounces of monosodium glutamate and 2 ounces of millet pepper.

B. Ingredients: 0.7kg of Aauto Quicker juice, 2kg of Meiji, 1 .5kg of aged vinegar, 2.5kg of Zhejiang vinegar, 2kg of soy sauce, 1 kg of concentrated orange juice,1kg of concentrated lemon juice,1.3kg of water, 8kg of rock sugar, 8 pieces of original wild pepper, etc.

C. Ingredients: 1 kg of Aauto Quicker juice, 30kg of Meiji, 32kg of aged vinegar, 32kg of red Zhejiang vinegar, 22kg of soy sauce, 22kg of orange juice, 1 kg of lemon juice, 2.5kg of water,1.5kg of rock sugar, appropriate amount of wild pepper, appropriate amount of salt and appropriate amount of Chili oil.

Cuisine: Jiuwei Large Intestine and Baked Bass with Jiuwei Sauce.

Li Rong

Ingredients: 640 grams of dried litchi, 0/60 grams of cooked noodles, 0/60 grams of raw noodles, 4 grams of salt, 4 grams of monosodium glutamate, 5 cents of sugar, spiced noodles and a little sesame oil.

Dishes: Li Rong crispy duck.

Seasoned with sugar and vinegar

A. ingredients: 5 bottles of white vinegar, 1 bottle of lemon juice, 3.5 kg of water, 4 bottles of tomato juice, 2 bottles of OK juice, 4 bottles of iced plum sauce, half a bottle of Aauto Quicker juice, 1 two salts and1kg of sugar.

B. Ingredients: white vinegar 10 kg, sliced sugar 8 kg, OK juice 1 stick, Aauto Quicker juice half stick, hawthorn 2 pieces, ice plum sauce 1 stick, tomato sauce 2 pieces, salt 8 yuan and Meiji 2 pieces, and proper amount of pigment.

C. Ingredients: lemon juice 1.5 kg, 5 bottles of white vinegar, 4.5 kg of sliced sugar, 2 pieces of OK juice, 2.5 kg of tomato juice, 3 ounces of quick juice, 2 pieces of sour plum sauce, 0/0 packet of hawthorn slices/kloc-0, a little peanut butter and a proper amount of scarlet pigment.

Gourmet: Goo Lao rou.

orange juice

Ingredients: sugar 12, salt 8 yuan, concentrated orange juice 1 kg, water 1 kg, white vinegar 1 kg, custard powder 2, and oranges 2.

Gourmet: Delicious orange bones.

Douchi meat sauce

Ingredients: 2 kg minced meat, 6 kg dried seaweed, 2 kg minced chicken 1.2 kg, 2 bottles of Lee Kum Kee lobster sauce, 3 kg monosodium glutamate, 0 kg sugar 1 kg garlic 1 kg and 6 kg chopped green onion.

Production: Chop Lee Kum Kee's lobster sauce, stir-fry garlic until golden brown, add oil to the wok and saute dried onion, then add other seasonings and shovel evenly.