Lao Juice is a kind of compound sauce made of brewed soy sauce, fruit juice, fermented vinegar and various spices. The production process of fishing juice is relatively complicated, which is not a simple raw material preparation. It needs to go through standard procedures such as fermentation, filtration and high-temperature aseptic treatment, so it is difficult for small-scale enterprises to produce, and it is difficult to ensure the quality and safety of their products.

The taste characteristics of fish juice are: sour, sweet, fresh, salty and slightly spicy; Juice-fishing dish is an upgraded and innovative product of cold salad. Less juice is mixed dish, and more juice is fish dish. Pickled vegetables are oil-free, low in salt, rich in vinegar and multi-vegetarian, which meets the needs of the general public for a healthy diet.

"fishing and mixing" originated in Dalian and prevailed in the northeast. At the beginning, people living in the seaside area of Dalian liked to cook the fresh and fat seafood just caught by fishermen in slightly salty boiling water until it was just out of life, and then mix it with homemade seasonings and other ingredients, and eat it while eating, chatting with the sea and the sky, which was endless fun. Later, people called this kind of seafood eating method "fishing and mixing", which is quite popular in the local area and even in the northeast.

features: natural mineral water and a variety of juice-mixing secrets are used to make the mixed juice, and after preliminary treatment, all kinds of raw materials and soup are put into the refrigerator for ice cooling. The dishes are fresh and salty, moderately sweet and sour, and slightly spicy, which makes people have a big appetite. Because of their juicy juice, they are chilled to cool, and add a little bit of coolness to the seafood family in summer.

How to make juice:

Formula 1: appropriate amounts of aged vinegar, seafood soy sauce, oyster sauce, mustard, white sugar, salt, chicken essence, pepper oil, chili oil and sesame oil. After blending, add garlic slices, shredded onion, a few ice cubes and appropriate amount of pure water or boiled water (because this dish needs to soak all the ingredients in the juice before it can taste-

Formula 2: 2 bottles of apple vinegar, 1 bottle of white rice vinegar, 1 bottle of aged vinegar, 1 bag of refined salt, 1 small bag of monosodium glutamate, 2.5 kg of rock sugar, half a bottle of delicious soy sauce and 1 kg of water. The above materials are heated and melted, and then cooled for use.

Formula 3: 5 grams of water and rock sugar, 25 grams of delicious fresh soy sauce, 1 grams of Guangdong white rice vinegar and 1 grams of red oil. This formula is the dosage of one scoop of mixed juice. If it is mass production, it is only necessary to increase the amount of raw materials in proportion.

formula 4: 3g of delicious juice, 3g of steamed fish black bean oil and aged vinegar, 5g of red oil, 5g of spicy fresh dew, 2g of salt, 1g of white sugar, 3g of chicken essence, minced garlic, chopped millet pepper, cooked sesame seeds, minced coriander and mustard oil, and then mix well.

Formula 5: Take making 15 portions of "fish skin with sauce" as an example: 25g of Dongying Japanese soy sauce, one bottle of Lee Kum Kee seafood soy sauce, 15g of osmanthus vinegar, 2 bags of Beikang rice vinegar, 2g of cooked white sesame seeds, 15g of coriander oil (cut coriander stalks and sauté ed with warm oil) and 1g of Sichuan pepper oil (fried Sichuan pepper is selected). Put the above seasoning in a bucket filled with 15g purified water and put it in the refrigerator for about 4 hours, then take out the filtered juice and use it.

formula 6: vegetable water is commonly used as the original soup (25g of celery, 3kg of cucumber, 15g of garlic cloves, 1kg of ginger, 2kg of pepper, 2.5kg of coriander, 1kg of carrot and 15g of green onion are boiled in a 5kg clean water pot until the vegetables fade, and then the raw materials are taken out and filtered with gauze to obtain the clean vegetable water).

1. Mix 5 kilograms of vegetable water, 1 bottle of raw sushi soy sauce, half a bottle of Lee Kum Kee's oyster sauce, 5 grams of crystal sugar, 2 bottles of old vinegar, 1 grams of chicken essence, and 2 grams of monosodium glutamate, savory treasure and mushroom essence to make a fish sauce, which can make high-grade seafood mixed dishes.

2. Mix 5 kilograms of vegetable water, 1 bottle of first-class fresh soy sauce, 1 bottle of fish sauce, 1 bottle of carved wine, half a bottle of Lee Kum Kee's oyster sauce, 5 grams of crystal sugar, 2 grams of salt and monosodium glutamate, and 2 bottles of old vinegar, and you can make a common seafood mixed dish.

3. Mix 5 kilograms of vegetable water, 3 grams of wild pepper powder, half a bottle of Lee Kum Kee's oyster sauce, 4 grams of rock sugar, 2 grams of Sprite, 2 grams of salt, 15 grams of monosodium glutamate, 3 grams of Xianbaowang, 2 bottles of white vinegar and 1 bottle of light soy sauce. It can be used for seafood dishes with strong smell.

formula 7: the method of self-made juice fishing: 5 grams of delicious juice, 5 grams of seafood juice, 3 grams of balsamic vinegar, 2 grams of apple vinegar, 2 grams of rock sugar water and 5 grams of Thai pepper are stirred evenly.

five, spicy little seafood sauce formula:

1, red oil, add garlic water, add Jiang Shui (that is, Jiang Mo soaked water), add millet spicy powder, cut green and red pepper into small pieces, add chopped green onion, add cold brine or aniseed water after zui, and add boiled water if not.

2. add 25g of spicy fresh dew, 15g of carved wine, 5g of pepper oil, 5g of rattan pepper oil, 2g of soy sauce, 2g of oil consumption, 2g of steamed lobster sauce, 3g of sugar, 1g of balsamic vinegar, 15g of monosodium glutamate and 5g of chicken essence to the above preparation juice.

3. Then cook the little seafood to be eaten, pour it directly into the bowl of juice above, sprinkle with coriander powder, and the white sesame seeds can be eaten. It is better to soak in cold storage for more than 2 hours!

VI. little seafood's special features:

One of the more popular delicacies in the southern coastal areas in the past two years is. There are many varieties and tastes in little seafood. The rich variety of seafood and more than ten kinds of seafood flavors simply spoil the taste buds of Cantonese people. Eating seafood in Guangdong must be enjoyable and fresh, which is an indispensable kind of food in daily life.

In addition to soup, I prefer fish sauce seafood, which can be light and mellow, spicy and delicious, especially these kinds of fish sauce seafood are very popular with them. Octopus, Pippi shrimp, sea lobster, river shrimp with sauce, squid, flower shell, snail, crab pincers, abalone, etc., are various and delicious. Its tastes are also rich, such as spicy, sweet and spicy, spicy, rattan pepper, sand tea, mustard, original flavor and garlic. This seafood vendor sells eight kinds of seafood flavors and eighteen kinds of seafood with juice, which directly conquers the stomachs of Cantonese people.

In fact, every time I see little seafood fishing for juice, I always feel salivating. The taste of fishing for juice always explodes people's taste buds, and I just want to eat it without saying anything, which is more suitable for sharing with friends.

little seafood, with its juicy sauce, is delicious and delicious. Squid is a kind of seafood that people often eat, which is divided into squid whiskers, squid rings and squid crisp bones. It has a variety of flavors, which are delicious and memorable. There are abalone pieces, directly cut into small pieces, full of protein, directly put into the mouth to eat, that delicious taste, that sweet and spicy taste, that rich layering.