The proportion of juice: water tower aged vinegar 1000g, Weidamei 600g, Donggu Yipin Xian 500g, oyster sauce 200g, sugar 300g, monosodium glutamate 50g, chicken essence 100g, Hengshun balsamic vinegar 100g, garlic pat (appropriate amount) and Thai pepper. (Mix well and refrigerate together) Suitable for hot and sour fern root powder, refreshing black fungus, seafood flavor and all kinds of hot and sour dishes.

Second, preserved egg tofu

Ingredients: a box of lactone tofu (steamed for 5 minutes in advance) and 2 preserved eggs (boiled in advance/cooled for 0/0 minute).

Sauce: 20g of Donggu Yipin Xian, 5g of steamed fish barrel oil15g, 5g of oyster sauce, 5g of pepper oil15g, 10g of red oil10g, a little of sesame oil, 0g of Jiang Mo10g, and a little of Thai chopped pepper.

Production: tofu is changed into a knife-coded plate, and preserved eggs are changed into a knife-coded plate. Mix the juice and pour in, garnish with chopped green onion and peanuts.

Third, private pickles

Ingredients: cucumber 15 ~ 18kg.

Sauce: Donggu Yipin Xian 1200g, soy sauce 150 ~ 200g, Hengshun Xiangku 800g, sugar 2000g, garlic pat 400g, Thai pepper ring 100g (mixed).

Production: change the cucumber strips, remove the seeds, add 500 grams of salt, evenly kill for 5 hours, and then rinse and dry. Remember that water must be kept clean. Add 200 grams of peanut oil to the pot, add dried pepper segments, prickly ash and star anise, add juice, stir evenly, and pickle the cucumber for 10 hour.

Four, seafood juice (commercial)

Hot and sour fresh dew 1200g, oyster sauce 1000g, purified water 1200g (boiled and cooled), white vinegar 150-200g, fresh lemon (squeezed juice) 80g, and umami essence1. (fully mixed together and stored in cold storage) Suitable for any fruit juice fishing dishes.

Five, spicy seafood fishing juice

600g of Le Jia spicy fresh dew, 400g of oyster sauce, 800g of purified water, 300g of red oil, 25g of pepper oil16g, 25g of salted treasure, 30g of Thai pepper, 20g of ginger slices, 30g of garlic slices and fresh lemon slices10g. Stir together and store in cold storage.

Production: little seafood blanching, shower and water control. 500g of little seafood and 300-350g of fruit juice. Hanging pepper rings and beautiful pepper rings are decorations.

Six, salted edamame

Material-water ratio: 8 kg of water, 8 g of cinnamon, 5 g of fragrant leaves, 8 g of star anise, 6 g of prickly ash, 5 g of fennel, appropriate amount of dried prickly ash, 250-300 g of salt, and appropriate amount of ginger slices.

Production: 5 kg of edamame, washed. Add 20g of edible alkali, 50g of salad oil and salt (appropriate amount) into the pot with boiling water, boil for 5-8 minutes with low fire, take out and take a quick shower. Then take out the edamame, control the water to dry, and soak it in cold feed water for 3 hours. cold-store