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

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

Gourmet: Braised ribs, home-cooked perch (braised fish and plum vegetables).

Chopped leg sauce (snack sauce)

Seven taels of minced ham, dried seaweed 1 kg, dried scallops 1 kg, six taels of shrimp, three taels of minced salted fish, two taels of monosodium glutamate, three catties of sugar 5 yuan, three catties of dried onion and two catties of garlic. All the raw materials are fried together.

Cuisine: stir-fry, suitable for more 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.

Dishes: Braised beef tenderloin.

oyster sauce

A bottle of oyster sauce, 50g sugar, 20g monosodium glutamate, chicken essence 10g, 20g soy sauce, 30g soy sauce, 30g oil and orange 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 300g, onion 30g, 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 meat 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.

Gourmet: skewers of overlord, skewers of prawns.

Liuhe sauce

Zijin sauce 100g, peanut butter 250g, sand tea sauce 250g, Guilin hot sauce 100g, seafood sauce 100g, 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-.

Cooking: Suitable for cooking all kinds of game.

Li Qian sauce

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

Gourmet: chiba 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: beef tenderloin with five rivers, grilled shrimp with five rivers.

Five star sauce

600g of Satay sauce, 300g of Zhu Hou sauce, 300g of bean paste, 400g of seafood sauce, 200g of South milk, 50g of Meijia, 800g of Erliang soup, 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 dried tangerine peel 10.

Gourmet: fried frog with five-star sauce, pig neck with five-star sauce.

Xingzhou curry juice

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

Method: Stir-fry onion with oil, stir-fry until fragrant, then pour curry powder, refined salt, monosodium glutamate, white sugar and light 2 soup, and simmer 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 sauce/kloc-0, 5g of boiled wine/kloc-0, 5g of egg yolk.

Methods: Put the sea urchin sauce and egg yolk into a blender and stir well, then add monosodium glutamate and soy sauce to taste.

Note: In Japan, it is a kind of spreading or boiling juice.

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 Guanger decoction/kloc-,30g of monosodium glutamate, 20g of chicken essence, 0/0g of sugar/kloc-,0/0g of soy sauce/kloc-,and sesame oil/.

Method: Add distiller's grains into Guang 2 soup, put it in a steel basin, seal it with insurance paper, steam it in a stone furnace, take it out and filter the distiller's grains with a colander, 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 sauce color 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 a proper amount of orange pigment.

Method: Put Redmi distiller's grains, rose distilled wine and Shaoxing carved wine into a steel basin, soak for about 1 hour, then filter out the distiller's grains with a colander, 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: Zhenjiang aged vinegar 500g, OK juice 100g, spiced powder 15g, galangal powder 25g, curry powder 25g, sugar 700g, red pepper 20g, 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, 0/50g of soy sauce/kloc-,and an appropriate amount of orange red pigment.

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

Cuisine: Monopterus albus balls in thick soup, silver cod in thick soup, kebabs in thick soup.

Mushroom sauce

Ingredients: 500g of Lentinus edodes, Qin Luo 150g, 3kg of light soup, 30g of light soy sauce, 30g of white soy sauce, sugar 10g, refined salt 15g, 20g of monosodium glutamate, 3g of pepper, 40g of wet powder, and sesame oil 15g.

Method: Soak the mushrooms in light soup until 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, they are put into a blender with the cooked juice and basil, and stirred into paste. Then, the mushrooms and basil with even juice are put into a wok, seasoned with white soy sauce, white sugar, monosodium glutamate and pepper noodles, and the raw flour is pushed into paste.

Dishes: tofu with mushroom sauce.

Plum sauce

Ingredients: 500g of plum, 50g of basil100g, 10g of column sauce100g, 50g of sesame sauce, 50g of peanut butter, 50g of Guangdong rice wine, 50g of white vinegar150g of white sugar, 50g of spiced powder10g of garlic.

Method: remove the core of plum, put it in a blender with basil, stir it with garlic, add chopped plum, chopped basil, mushroom sauce, sesame sauce, Guangdong rice wine, white vinegar, white sugar and spiced powder, and put it in a wok and cook it 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: Put glutinous rice and minced garlic into a wok, then add Chili sauce, tomato juice, tomato sauce, white vinegar, clear water and delicious soy sauce, and shovel them out. 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 fish sauce,150g light soup, 5g white sugar, 25g red pepper, 50g garlic10g lemon.

Method: Seed the red pepper, peel the lemon, remove the collateral and core, 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, Zijin sauce 150g, south milk 150g, sesame sauce 100g, 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 crushed perilla leaves.

Breast milk

500 grams of fresh milk, 200 grams of coconut milk, 0/00 grams of almond dew/kloc-,200 grams of 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, put it in a steel basin and put it in the refrigerator for later use.

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

Thai shrimp sauce

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.

Method: Bake the shrimp cake, dried shrimp and native fish in the oven first, then put them into a blender with onion, garlic, fresh orange juice, palm sugar, fish sauce, red pepper and green lemon peel and mash them into paste.

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 carved wine, and American prickly ash seed oil10g.

Method: First, cook Jiupin 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 leave the soup, then add Japanese sake, Shaoxing carved wine, American pepper oil and seasoning, and then cook it slowly.

Dishes: Boiled shrimp and spicy wine.

Southern milk sauce

Ingredients: milk 1000g, seafood sauce 150g, sesame sauce 150g, chicken essence 75g, monosodium glutamate 75g, spiced powder 10g, galangal powder 10g, sugar 300g and Shaoxing carved wine 70g.

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

Gourmet: Fried goose slices with southern milk.

Iced abalone water

Sake 1.6 kg, Lin Wei 1.6 kg, 2 packages of wooden fish meal, 2 kg of Japanese soy sauce, 5 garlic seeds and 3.5 kg 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, a proper amount of ice cubes are broken, spread on a cooking plate, and the replaced abalone is placed on the ice.

Cuisine: Iced abalone, Iced 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, dried seaweed, longan meat, pepper.

Raw material flying breathable slow cupping

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)

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

Xiang Bin bone (10 kg)

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

Dried tangerine peel bone (10 kg)

Salt 8 yuan, monosodium glutamate 1 2, sugar 2/2, steamed noodles 2/2, raw flour 2/2, bone 10 kg in 5 packages, nine-prepared dried tangerine peel and spareribs marinated with edible powder 2/2 for 2 hours, rinsed for 4 hours and drained.

Jinsha sauce bone (10 kg)

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 milk, monosodium glutamate 8 yuan, 2 liang of sugar, 2 tablespoons of chicken powder, flour, eggs and proper amount of eggs.

Garlic-flavored sand chicken

(1 material) 5 kg of garlic, 5 kg of red onion, onion 1 kg, 2 kg of coriander, fresh galangal 1 kg, 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 3 kg of sugar, 2 kg of salt, 2 kg of monosodium glutamate and chicken (1) for 4 hours, mix well with (2), apply a proper amount to the chicken abdomen for 7 hours, scald the skin with boiling water and dry.

Coconut crispy chicken

1, 3 kg of sugar, 2 kg of salt and 2 kg of monosodium glutamate, mix well, add appropriate amount of chicken belly and marinate for 5 hours.

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

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

Baiwei juice

Ingredients: boiled star anise, fragrant leaves, Amomum tsaoko, pepper, dried tangerine peel, clove, Adenophora adenophora, Meiji 2 ounces, emergency juice 3 ounces, half a catty of roast juice, 3 ounces of chicken powder, 4 ounces of crystal sugar and half a bottle of barbecued pork sauce.

Cuisine: Baiwei large intestine.

pear juice

Ingredients: 2 Jin of sweet and sour, 2 ounces of OK juice, 4 ounces of tomato juice, 8 ounces of emergency juice 1 ounce, fresh strawberry juice, and Sprite 1 ounce.

Cuisine: pear bone.

Fish head sauce

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

Gourmet: big fish head in casserole.

● pulp

Ingredients: 3 kg of minced meat, 5 kg of chicken 1.5 kg, 3 Liang of dried seaweed, 3 Liang of scallops, 500 g of dried onion and garlic and fresh soy sauce.

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

Snacks juice

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

Gourmet: stir-fried meat.

Eat mysterious juice

Ingredients: citronella powder 5 yuan, turmeric powder 2 yuan, southern ginger powder 5 yuan, jelly powder 2 yuan, geranium 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.

Satay sauce

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

Gourmet: Satay Fat Beef Pot.

XO sauce (1)

Ingredients: 2 pairs of shrimps, 2 pairs of ham 1 2, shredded bamboo 1 2, 3 pairs of native fish, 6 pairs of salted fish, 6 pairs of soy sauce, 5 pairs of chicken powder, 6 pairs of monosodium glutamate, 3 pairs of hot sauce, 3 pairs of bean paste, 3 pairs of purple and gold sauce, 3 pairs of garlic 1.5 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: aged vinegar 4 liang, Meiji 8 liang, instant juice 3 liang, crystal sugar 1 kg, honey 3 liang, water 2 kg, Bao Er 3 liang, boiled juice 1 kg, chicken powder 3 liang, monosodium glutamate 2 liang, millet pepper 2 liang.

B ingredients: 0.7 kg of instant juice, 2 kg of Meiji, 1.5kg of aged vinegar, 2.5 kg of Zhejiang vinegar, 2 kg of soy sauce, 1kg of concentrated orange juice, 1kg of concentrated lemon juice, 1.3kg of water, 8 kg of rock sugar, 8 slices of original mountain pepper, appropriate amount of salt, and so on.

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

Cuisine: Baked bass in Jiuwei Dachang Jiuwei sauce.

Li Rong

Ingredients: 640 grams of dried litchi, cooked noodles 160 grams, raw noodles 160 grams, 4 grams of salt, 4 grams of monosodium glutamate, 5 cents of sugar, spiced noodles and a little sesame oil.

Gourmet: Li Rong crispy duck.

Seasoned with sugar and vinegar

A Ingredients: 5 bottles of white vinegar, lemon juice 1 bottle, 3.5kg of water, 4 bottles of tomato juice, 2 bottles of OK juice, 4 bottles of iced plum sauce, half a bottle of instant juice, salt 1 2, and sugar1kg.

B Ingredients: white vinegar 10 kg, sliced sugar 8 kg, OK juice 1 piece, half-instant juice, 2 pieces of hawthorn, 2 pieces of iced plum sauce 1 piece, 2 pieces of tomato sauce, 2 pieces of salt 8 yuan and Meiji, and proper amount of pigment.

C ingredients: lemon juice 1.5kg, 5 bottles of white vinegar, 4.5kg of sliced sugar, 2 pieces of OK juice, 2.5kg 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 vinegar1kg, custard powder 2, 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, sugar 1 kg, minced 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, stir-fry dried onion until fragrant, then add other seasonings and shovel evenly.