Eight kinds of sauce recipes

Recipe 1: appropriate amounts of mature vinegar, seafood soy sauce, oyster sauce, green mustard, sugar, salt, chicken essence, pepper oil, chili oil, and sesame oil. After mixing, add garlic slices, onion shreds, a few ice cubes and an appropriate amount of purified water or boiled water (because this dish requires juice to soak all the ingredients in it, so that it can be delicious - eat it).

Recipe 2: 2 bottles of apple cider vinegar, 1 bottle of white rice vinegar, 1 bottle of mature vinegar, 1 bag of refined salt, 1 small bag of MSG, 2.5 pounds of rock sugar, half a bottle of Maggi fresh soy sauce, 10 pounds of water, mix the above materials After heating and melting, let cool and eat as you like.

Recipe 3: The ratio of water to rock sugar is 50:4) 50 grams, 25 grams of delicious fresh soy sauce, 10 grams of Guangdong white rice vinegar, and 10 grams of red oil. This recipe is for one serving of sauce. If it is made in batches, just increase the amount of raw materials in proportion.

Recipe 4: 30g each of Maggi umami juice, steamed fish soy sauce, and mature vinegar, 50g red oil, 5g spicy fresh dew, 2g salt, 10g white sugar, chicken essence, minced garlic, 3 grams each of crushed millet and pepper, cooked sesame seeds, minced coriander, and mustard oil, mix well.

Recipe 5: Take making 15 servings of "fish skin in sauce" as an example: 250 grams of Dongying Japanese soy sauce, a bottle of Lee Kum Kee seafood soy sauce, 150 grams of osmanthus vinegar, 2 bags of Beikang rice vinegar, cooked white 20 grams of sesame seeds, 15 grams of coriander oil (choose coriander stalks minced and then use warm oil to make the aroma fragrant), 10 grams of Sichuan pepper oil (choose Sichuan peppercorns and fry them until fragrant), 1 clean coir-coir cucumber, and 2 sharp peppers. Put the above ingredients into a bucket filled with 1500 grams of pure water and place it in the refrigerator for about 4 hours. Take out the filtered juice and use it.

Recipe 6: Commonly used vegetable water is used as the original soup (2500g of celery, 3kg of cucumber, 1500g of garlic cloves, 1kg of ginger, 2kg of pepper, 2.5kg of coriander, 1 carrot 1,500 grams of green onions, put it into a 50-kg pot of water and cook until the green vegetables fade, remove the raw materials, and filter with gauze to make clean vegetable water).

1. Combine 5 kilograms of vegetable water, 1 bottle of Yusheng sushi soy sauce, half a bottle of Lee Kum Kee God of Fortune oyster sauce, 500 grams of rock sugar, 2 bottles of vinegar, 100 grams of chicken essence, MSG, Xianweibao, and mushroom essence. Mix 20 grams to make the sauce, which can be used to make high-end seafood dishes.

2. Combine 5 kilograms of vegetable water, 1 bottle of Yipin fresh soy sauce, 1 bottle of fish sauce, 1 bottle of Huadiao wine, half a bottle of Lee Kum Kee Caishen oyster sauce, 500 grams of rock sugar, 20 grams each of salt and MSG, and old vinegar Mix 2 bottles to make general seafood dishes.

3. Combine 5 kilograms of vegetable water, 300 grams of minced wild pepper, half a bottle of Lee Kum Kee Fortune Oyster Sauce, 400 grams of rock sugar, 200 grams of Sprite drink, 20 grams of salt, 15 grams of MSG, 3 grams of Fresh King, Just mix 2 bottles of white vinegar and 1 bottle of light soy sauce. It can be used for seafood dishes with strong fishy raw materials.

Recipe 7: How to make the juice: 50g Maggi umami juice, 500g seafood juice, 300g balsamic vinegar, 200g apple cider vinegar, 200g rock sugar water, 5g Thai pepper, stir well Can.

Recipe 8: Juice recipe: natural mineral water, Maggi umami juice, steamed fish soy sauce, apple cider vinegar (or mature vinegar

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