Hotel chef seasoning tips, do not collect the future want to find no 1 spicy sauce recipe (preparation of 20 dishes) 30 grams of red oil pepper (or 100 grams of red oil), 20 grams of pepper powder, 30 grams of red soy sauce (such as soy sauce need to add water to dilute), 30 grams of salt, 20 grams of monosodium glutamate (grinding powder), 30 grams of sugar, 50 grams of cooking wine, 20 grams of ginger, sesame oil and other flavors with 750 grams of boiling water (or fresh broth) modulated and made. This recipe is made by adding 750g of boiling water (or fresh broth).　Preparation instructions This recipe is heavy, spicy, salty, fresh, slightly sweet, is a Sichuan flavor. Can be made into a flavor sauce to pour cold dishes, but also the above seasonings can be directly mixed with shredded tripe, marinated beef and so on. This flavor red oil, pepper powder (or pepper oil) to heavy.　 2 red oil sauce recipe (preparation of 20 dishes) 100 grams of red oil, 50 grams of soy sauce, 20 grams of monosodium glutamate, 30 grams of sugar, 75 grams of cooking wine, 50 grams of garlic, about 20 grams of salt, 20 grams of ginger, 15 grams of five-spice powder and other flavors with 750 grams of boiled water (or fresh soup) modulation and become.　Preparation instructions This recipe is a Sichuan flavor, mainly salty, fresh, spicy, red oil flavor is heavy, slightly sweet. It can be made into flavor sauce for pouring over cold dishes, or directly mixed into slices of marinated beef, husband and wife lung slices and other cold dishes.　 3 five flavor juice Recipe (preparation of 30 dishes) anise 10 grams, cinnamon 5 grams, cloves 2 grams, 2 grams of fruits, licorice 2 grams, 2 grams of leaves, 2 grams of sand nuts, 2 grams of nanai, 3 grams of fennel, about 20 grams of salt, 50 grams of cooking wine, 50 grams of soy sauce, 10 grams of sugar, 10 grams of monosodium glutamate (MSG), 20 grams of ginger, 100 grams of sesame oil, etc..　Method: Add 1200 grams of water or fresh soup with the above spices, boil for 5 minutes over low heat, add flavorings and pour into the container, and simmer for 15 minutes with small sesame oil to seal the juice.　Preparation instructions This recipe is mainly five spices and salty flavor, can be directly poured into the cut cold dishes, you can also remove the spice residue, the juice directly into the marinated vegetables, in addition to the appropriate amount of red oil can be added. Generally suitable for mixing meat brine products.　 4 stick flavor juice Recipe (preparation of 15 dishes) Sesame sauce 50 grams, 100 grams of soy sauce, 50 grams of white vinegar, 20 grams of salt, 30 grams of red oil, 5 grams of green onion, 15 grams of monosodium glutamate, 20 grams of sesame oil, 10 grams of pepper oil, 10 grams of sugar.　Method The above seasonings into the bowl and dish mixing into, such as heavy taste can be appropriate to blend into the water, mixing into the gazpacho or mixed into the belly, chicken wire into.　Preparation instructions Stick flavor is similar to strange taste, characterized by a slightly thick sesame sauce flavor, can be mixed with shredded chicken, shredded belly, white meat, etc., taste spicy sweet and sour.　 5 garlic sauce recipe (preparation of 30 dishes) 250 grams of garlic, 50 grams of salt, 50 grams of monosodium glutamate, 30 grams of sugar, 50 grams of cooking wine, 20 grams of white pepper, 100 grams of salad oil, 50 grams of sesame oil.　Method Add the above seasonings into the broth or cold water 750 grams stirred well, and then into the salad oil and sesame oil mix evenly that is.　Preparation Instructions This sauce can be directly poured into the plate of shredded chicken, shredded tripe, mixed white meat and other cold dishes, can also be mixed into the raw materials and then plate. Garlic sauce is generally used in white boiled cold dishes, so no soy sauce, its flavor is characterized by a strong garlic aroma, salty and fresh taste.　 6 Tomato Sauce Recipe (for 20 dishes) 200g tomato paste, 300g sugar, 15g salt, 50g white vinegar, 30g garlic paste, 10g minced ginger, 200g salad oil.　Method: Heat salad oil in a pan, stir fry garlic paste and tomato paste, then add 500g of water and the above seasonings and stir fry well.　Preparation instructions This ketchup can be poured over shredded fish, tenderloin and other shredded cold dishes, such as horseshoes, fish, lotus root strips will be the raw material fried and then into the pot with ketchup fried to taste, frying can not be thickened to thicken the ketchup from the gravy-based. Flavor sweet and sour, garlic.　 7 Chenpi flavor juice recipe (preparation of 30 dishes) Chenpi 50 grams, 20 grams of crushed dried pepper, pepper 15 grams, 15 grams of crushed star anise, 30 grams of salt, 15 grams of sugar, 30 grams of cooking wine, 15 grams of ginger, 15 grams of green onion white, 100 grams of red oil.　Method will be Chenpi minced, and the above spices into the pot slightly fried after adding 750 grams of water to boil. Pour the marinade into the container and drizzle with red oil, simmer for 30 minutes and then remove the crumbs.　Preparation Instructions This sauce can be directly mixed or drizzled into the cold dishes on the plate. And the cold dishes such as Chenpi Beef, Chenpi White Tripe and so on can be directly in the pot to collect the juice on the flavor, but pay attention to frying the red oil flavor. The flavor is characterized by spicy and fresh, Chenpi flavor.　 8 sugar and vinegar flavor sauce recipe (preparation of 15 dishes) 250 grams of sugar, 150 grams of red vinegar, 8 grams of refined salt, 20 grams of garlic, 10 grams of ginger, 10 grams of soy sauce, 50 grams of salad oil, 50 grams of sesame oil.　Preparation: Add 250g of water to the above seasoning and boil it in a pot, then pour in sesame oil.　Preparation instructions This sweet and sour sauce is often used in cold dishes in the sugar sizzling bone, smoked fish, etc., generally will be marinated into the flavor of the raw materials after frying with sweet and sour sauce in the pot to collect on the brine, and then dripping into the sauce, sweet and sour sauce simmering in the pot must have a thick sense of good.　 9 ginger flavor sauce Recipe (preparation of 20 dishes) 250g of peeled ginger, 100g of white vinegar, 50g of salt, 15g of white pepper, 25g of monosodium glutamate, 100g of salad oil, 50g of sesame oil.　Method: Mince the ginger into ginger paste, add 750g of cold water and the above seasonings and stir into the ginger juice, then mix with salad oil and sesame oil.　Preparation instructions This ginger juice is best in the food blender into a puree juice, such as pouring cold dishes can be used only its juice, such as mixing the chicken, tripe, mouth strips, etc., can be mixed evenly with ginger puree. Flavor characteristics are open flavor to relieve greasiness, slightly pungent flavor.　 10 juice flavor sauce recipe (preparation of 15 dishes) Jam 100 grams, 200 grams of cotton sugar, 50 grams of white vinegar, 50 grams of plum sauce, 5 grams of refined salt, lemon flavor 1 gram.　Method: Add a little juice to the above ingredients and mix well. Such as mixing fruit with diced can not add juice drink, because the fruit permeable to water. Such as the production of fish balls, fish points, diced meat and other cold dishes, you can hang the raw material paste fried, and then in the pot to collect the juice.　Preparation instructions Juice flavor is commonly used in spring and summer gazpacho, and more system for the non-fishy fruit cucumber, generally do not add garam masala, such as the need to make the collection of juices such as fish balls, fish points, etc. can be appropriate to add ground ginger. Flavor is characterized by sweet and sour, relief of oil and grease, fruity aroma.　 11 Fish Flavor Sauce Recipe (15 dishes) 50g minced ginger, 50g white onion, 50g minced red pepper, 50g garlic, 15g salt, 20g sugar, 30g vinegar, 50g soy sauce, 30g monosodium glutamate, 100g red oil, 50g sesame oil.　Method Mix the above seasonings evenly and then add to the white boiled cold dishes, such as cooked chicken, tripe, tripe, shredded white meat and so on.　Preparation instructions Fish flavor type savory, hot and sour, back to sweet, and to highlight the ginger and green onion flavor.　 12 savory sauce recipe (preparation of 20 dishes) 500 grams of soy sauce, 20 grams of monosodium glutamate (MSG), 30 grams of ginger, 15 grams of star anise, 5 grams of pepper, 50 grams of cooking wine, 10 grams of sugar, 50 grams of oil, 50 grams of sesame oil, 30 grams of green onion.　Preparation Add the above seasonings with 250 grams of broth or boiling water and mix well and soak for 15 minutes. If you use soy sauce only about 50 grams, and add about 500 grams of water or broth blended into.　Preparation instructions This flavor water is mostly used for meat, chicken and duck and viscera marinated cold dishes seasoning, if pouring white belly, white chicken and other cold dishes, you can use white soy sauce modulation, also known as "white juice flavor.　 13 strange flavor sauce recipe (preparation of 30 dishes) 300 grams of white soy sauce, 30 grams of ginger mushrooms, 30 grams of garlic mushrooms, 10 grams of pepper, 15 grams of sugar, 75 grams of vinegar, 30 grams of green onion, 50 grams of sesame paste, 20 grams of monosodium glutamate, thirteen spices (or five-spice powder) 10 grams of small sesame oil 75 grams of cooking wine 50 grams, 100 grams of red oil.　Preparation of the above seasonings with 250 grams of boiling water to mix well into. This sauce can be directly poured over the cold dishes can also be mixed with cold dishes.　Preparation instructions This recipe has the effect of deodorization, detoxification and flavor enhancement, and is mostly used for seasoning chicken, duck and game brine products. This flavor can be used to collect the juice of raw materials in the pot, such as diced tripe, duck, mouth strip diced, beef diced and so on. The flavor is salty and sweet, spicy and sour.　 14 aroma lees flavor juice recipe (preparation 10 ~ 15 dishes) Fujian red lees 100 grams, 100 grams of Shaoxing wine, 20 grams of salt, 20 grams of monosodium glutamate, 5 grams of pepper, 10 grams of ginger, 20 grams of white end of the green onion, 10 grams of sugar. Method The above seasonings plus 200 grams of fresh broth in the pot to boil and cool can be burned when the cooking wine, white onion out of the pot and then put.　Preparation instructions This recipe can be poured directly into the cut gazpacho, if the whole piece of white chicken, white meat, etc., you can soak the raw materials with this flavor sauce into the flavor and then unravel the knife and plate. Soak the raw materials in the flavor sauce, you can pepper, ginger, green onion, etc. into the whole piece.　 15 Sesame sauce recipe (preparation of 15 dishes) Sesame sauce 100 g, 15 g of salt, 15 g of monosodium glutamate, 10 g of sugar, 15 g of garlic, 5 g of five-spice powder, 50 g of salad oil, 50 g of sesame oil.　Preparation First, the sesame paste with salad oil, and then add the above seasonings to mix well that is to become.　Preparation instructions This recipe is often used to mix white meat, mixed with shredded chicken, mixed with white tripe, mouth strips and other less fishy flavor of animal brine products flavoring. The flavor is characterized by soy sauce, salty and fresh.　 16 pepper and sesame sauce recipe (preparation of 15 copies of the system) 30 grams of pepper (seeded), 150 grams of green onions, 30 grams of balsamic vinegar, 150 grams of white soy sauce (such as salt can be added a small amount of cold water to melt the salt), 15 grams of monosodium glutamate (MSG), 30 grams of small sesame oil, 50 grams of salad oil.　Method: Chop the pepper into powder, chop the onion and pepper powder into mush, then add the above seasonings and mix well.　Preparation instructions This flavor sauce is used for animal cold dishes mixed with seasoning, and its dry fried products of cold dishes are used in the flavor plate. The flavor is characterized by hemp, fragrant, salty and fresh.　 17 mustard flavor sauce Recipe (preparation of 15 dishes) Mustard powder 200 grams, 30 grams of refined salt, 15 grams of monosodium glutamate, 50 grams of white vinegar, 50 grams of cooking wine, 10 grams of sugar, 50 grams of sesame oil.　Method: Melt the mustard in hot water, add the above seasonings and pour directly into the ingredients.　Preparation instructions Mustard flavor sauce is often used in mixing white meat, chicken, tripe and other cold dishes, and more in the summer use. In the north, mustard is often flavored with sesame paste, and its flavor is characterized by refreshing, unctuousness, and taste-opening.　 18 onion oil flavor sauce recipe (preparation of 20 dishes) 150 grams of minced scallions (to white onion), 100 grams of minced onions, 30 grams of refined salt, 20 grams of monosodium glutamate, 10 grams of white pepper, 10 grams of sugar, 50 grams of cooking wine, 200 grams of peanut oil.　Method of preparation of the above seasonings into the container and mix well, and then peanut oil hot dripping into the seasoning that is.　Preparation instructions Shallot oil sauce is often used in white chicken, white belly, white meat, shredded seasoning, the flavor characteristics of its flavor is green onion, salty, fresh, fishy, taste, etc., mostly used in spring and summer seasons.　 19 curry sauce recipe (preparation of 20 dishes) 75 grams of curry powder, 30 grams of salt, 100 grams of onion, 15 grams of monosodium glutamate (MSG), 30 grams of cooking wine, 200 grams of peanut oil.　Preparation Use peanut oil to fry the minced onion, then pour in the curry powder and the above seasonings and mix well.　Preparation instructions Beef, curry chicken, etc., can also be marinated fish, chicken fried after the juice, the flavor characteristics of the salty and spicy, fresh and fragrant, open flavor.　 20 Salad Sauce Recipe (1) (for 10 servings) 2 salad dressings (in plastic tubes, about 50g each), 30g of Kraft Sauce, 30g of condensed milk in a bowl and mix well.　Recipe (2) (for 10 servings) 100g of Kraft Sauce, 30g of honey*** and mix well.　Recipe (3) (Preparation of 10 dishes) 4 raw egg yolks, 150-200 grams of salad oil, 20 grams of white vinegar, 20 grams of sugar, 10 grams of mustard powder, *** in a bowl and mix well. Attention to the modulation of the egg yolks into the bowl, first add a little salad oil, and stir with chopsticks, to be the yolks and oil fusion and then add oil and stir, and finally sugar, white vinegar, mustard and other seasonings to mix evenly into.　Preparation Note The above (a) recipe is the method of mixing in case of salad dressing; the above (b) recipe is used more in Cantonese cuisine, but the cost is higher; the above (c) recipe is the traditional method of preparation, and the cost is lower.　Salad sauce is often used in a variety of diced fruits, cucumbers, potatoes (need to be removed from the water) of the mixing of flavors used to enhance the flavor, aroma, freshness, color effects.　 21 savory sauce recipe (preparation of 30 dishes) 200 grams of minced garlic, 50 grams of ginger, thirteen spices 20 grams of powder, about 30 grams of refined salt, monosodium glutamate powder 20 grams of sugar 10 grams of white pepper 10 grams of powder.　Method The above recipe in a bowl, and then 250 grams of salad oil into the pot to heat, pour into the seasoning and mix well that is to become.　Preparation Notes This savory sauce is often used to season cold dishes such as savory chicken, white cut chicken and white tripe. This recipe is based on Cantonese cuisine.　 22 Garlic Mushroom Oil Sauce Recipe (Prepare 30 dishes) 250g minced garlic, 50g refined salt, 30g MSG powder, 15g sugar, 50g cooking wine, 10g white pepper, 300g peanut oil.　Preparation method will be the above seasonings and minced garlic with a container of mixing, and then peanut oil or salad oil burned 60% hot and poured into the seasoning to mix evenly that is to become.　Preparation instructions This garlic sauce is an oil sauce type sauce, commonly used in cold dishes such as white chicken, money belly, white belly, salt water mouth strips and other cold dishes, is savory garlic flavor type.　 23 ginger paste oil sauce recipe (preparation of 30 dishes) 200 grams of ginger paste, about 50 grams of refined salt, 30 grams of monosodium glutamate, 10 grams of sugar, 50 grams of cooking wine, 250 grams of salad oil or peanut oil, 50 grams of white vinegar.　Preparation Put the ginger paste in a food blender and add 200g of cold water and blend for 2 minutes, let it be ginger paste juice, then add the above seasonings and stir well into the container, peanut oil burned 60% hot and poured into the paste juice is ready.　Preparation instructions Mixed oil and water juice, commonly used in white tripe, heart, mouth, duck and other cold dishes mixed system.　 24 hot and sour sauce Recipe (preparation of 20 dishes) 2 bottles of wild peppers, 100 grams of white vinegar, 20 grams of refined salt, 15 grams of monosodium glutamate, 50 grams of sesame oil.　Method: Beat the wild peppers with hot water into a puree with a blender, then add the above seasonings and 500g of cold water and mix well into the container, and drizzle with sesame oil to be ready.　Preparation instructions This recipe is often used in hot and sour white tripe, hot and sour marinated beef, hot and sour white chicken and other cold dishes for flavoring.　 25 Beijing sauce sauce recipe (preparation of 30 dishes) 400 grams of sweet noodle sauce, 15 grams of monosodium glutamate, 30 grams of sugar, 100 grams of salad oil, 50 grams of sesame oil.　Mix the above ingredients in a container and steam for 10 minutes or stir-fry in a wok.　Preparation Notes This recipe is savory and sweet, and is suitable for cold dishes such as white meat with Beijing sauce, shredded chicken with Beijing sauce, shredded pork with Beijing sauce, and bean sprouts with Beijing sauce.　 26 Sesame Paste Recipe (for 30 servings) 200g of sweet flour sauce, 200g of sesame paste, 30g of sugar, 15g of monosodium glutamate (MSG) and 100g of salad oil.　Method of preparation Sweet noodle sauce with salad oil in the pan fried incense and then add sesame paste sugar, monosodium glutamate mix well that is.　Preparation instructions This sauce is salty and sweet, suitable for mixing northern cold dishes, such as white meat, marinated sausage, duck, etc..　 27 white juice flavor sauce Recipe (preparation of 20 dishes) 20 grams of ginger, 20 grams of garlic, 2 grams of pepper, 5 grams of star anise, 25 grams of salt, 20 grams of white onion, 5 grams of monosodium glutamate (MSG), 2 grams of white pepper, 10 grams of wine, 500 grams of broth, 50 grams of salad oil.　Method of preparation of the above seasonings into the container, soup boiling rushed into the seasoning stirring after cooling soaked for 2 hours after draining the slag, and mixed into the salad oil that is ready.　Preparation Notes This recipe is savory and fresh, suitable for seasoning various kinds of flower dishes and white chicken and white tripe.　 28 Pepper and sesame oil sauce Preparation (Preparation of 20 dishes) 250 grams of tender fresh ginger into the blender stirred into the end (stirring can add a small amount of water), and then squeezed out of the water and add 200 grams of white onion, 50 grams of refined salt, 30 grams of monosodium glutamate, a little sugar into the container, dripping 400 grams of peanut oil, 100 grams of sesame oil and stirred into the oil sauce into it.　Preparation instructions for this flavor for the salty ginger scallion flavor, commonly used in pepper and hemp white tripe wire, pepper and hemp chicken and other cold dishes mixed flavor, can also be used as a separate flavor plate.　 29 sand ginger chicken sauce modulation sand ginger powder, salt, monosodium glutamate, sugar (a little), cooking wine and other flavors with peanut oil and mix well to present the oil flavor sauce into.　Preparation instructions This flavor is spicy and salty, to remove fishy and unctuous, commonly used in white chicken, white belly, white meat and other cold dishes mixed taste.　 30 onion, oil, chicken flavor sauce modulation (preparation of 20 dishes) will be 150 grams of minced onion, 150 grams of garlic, 50 grams of salt, 30 grams of monosodium glutamate, 10 grams of white pepper, 10 grams of sugar and other seasonings *** with the mixing, and then 250 grams of peanut oil into the pan frying made of oil sauce that is made.　Preparation Notes This shallot oil sauce is savory and scallion-scented, and is often used to flavor chicken with scallion oil, shredded tripe with scallion oil, and stinging skin with scallion oil, or as a saucer for shabu-shabu dishes.　 31 Roasted Duck Beijing Sauce Recipe (for 30 dishes) 500g sweet flour sauce, 100g bean paste (minced), 100g sesame paste, 100g peanut butter, 20g five-spice powder, 30g sugar, 30g monosodium glutamate (MSG).　Preparation Place the above ingredients in a container with an appropriate amount of salad oil Stir well and steam for 10 minutes into the cage (frying is also possible).　Preparation Notes This sauce is not only used for roast duck, but also can be used in oil dripping pigeon, crispy sausage crispy whole duck, crispy chicken and other flavor plate use.　 32 Szechuan-style spicy sauce Recipe (for 20 servings) 100g sweet noodle sauce, 50g peanut butter, 50g Jingsha bean paste (minced), 50g seafood sauce, 50g beef floss, 100g red oil.　Preparation Place the above ingredients*** in a container and stir well or fry in a pan with a little salad oil until evenly distributed.　Preparation instructions This recipe is often used in spicy phoenix claws, spicy phoenix wings, spicy white belly slices, etc., is a spicy sauce flavor.　 33 Szechuan Style Fragrant Oil Recipe (for 20 dishes) 2500g rapeseed oil, 50g star anise, 50g cinnamon, 200g sliced green onion.　Method: Heat rapeseed oil in a pot at 60%, fry star anise, cinnamon, and scallions, then pour into a container and remove the spices and scallion residue.　Preparation instructions This oil is used in Sichuan-style cold dishes, is a medicinal flavor, suitable for modulation of the heart, mouth strips, marinated tripe, marinated chicken, marinated duck, marinated intestines.　 34 Sichuan red oil recipe (preparation of 20 dishes) 2500 grams of dried crushed red pepper, 100 grams of star anise, 100 grams of cinnamon, 100 grams of comfrey, 200 grams of green onions, rapeseed oil or with more than 10 kg of residual oil.　System method will be crushed red pepper first warm oil soak up absorb all the oil, and then most of the oil is hot into the star anise, cinnamon, comfrey, scallions, etc., to be fried after the spices out of the net oil into the chili pepper into it. (If the spices are not fried, they can be used for other purposes).　Instructions for preparation This red oil is spicy Sichuan-style red oil with spices, and can be used to flavor various cold dishes and marinated products.　 35 barbecue plum sauce Recipe (preparation of 40 roasted goose) Ice plum sauce 8 bottles, 1 bottle of white vinegar, 1 bottle of rose wine, about 500 grams of sugar, 20 grams of monosodium glutamate.　Method Place the above seasonings*** in a clean pot and simmer to a honey-like consistency, then remove the plum residue and pour into a container. If you feel the consistency is not thick, you can add appropriate sugar dilution modulation.　Preparation instructions This sour plum sauce is a Cantonese flavor, can be used as a barbecue dish for roasted goose, pigeon, duck, oil dripping duck, pipa duck and other barbecue.　 36 Szechuan-style spicy sauce Recipe (for 20 dishes) 100g of ground pepper, 20g of sesame, 25g of salt, 15g of monosodium glutamate (MSG), 50g of red oil, etc. Mix well and add an appropriate amount of cooled water to the mixture.　Preparation instructions This flavor of water chili powder is more, was chili sauce-like, often used in the mixing of cold dishes of marinated products or chili sauce.　 37 Cold dishes with various oil dishes (1) Pepper oil dish: mixed with pepper oil, soy sauce, salt, sugar and monosodium glutamate (MSG).　(2) Red oil saucer: mixed with red oil, sugar, salt, and monosodium glutamate.　(3) Garlic Oil Dish: made with garlic paste, salad oil and sesame oil.　(4) Ginger oil dish: mixed with ginger, red vinegar, salad oil and sesame oil.　(5) Spicy oil dish: mixed with pepper oil and red oil.　(6) Wasabi oil dish: wasabi with grated carrot, grated red pepper, and grated onion, drizzled with 70% hot oil.　(7) Five Spice Oil Dish: crushed star anise, cinnamon, grass nuts, cumin, chenpi, etc., drizzled with 70% hot oil.　(8) Curry oil dish: use curry oil, red oil, minced onion and mix well. This ginger is presented with curry flavor juice can be directly poured into the cooked animal raw materials cold dishes, such as curry