The preparation of marinated sauce is the first key to make a good marinated dish. The quality of marinade preparation will directly affect the color and taste quality of marinated vegetables. Generally, gravy can be divided into three categories: red gravy, yellow gravy and white gravy.

1. red marinade.

20g of star anise, 20g of cinnamon, 50g of dried tangerine peel, 8g of clove, 20g of kaempferia kaempferia, 20g of pepper, 20g of fennel15g, 20g of fragrant leaves, 20g of galangal, 5 Amomum tsaoko, 5g of licorice15g, 0g of dried red pepper100g, and chives. 500g of high-quality soy sauce, 50g of sugar color, 200g of refined salt, 250g of hot peanut oil, 0/00g of monosodium glutamate12kg of bone soup/kloc-0.

Method: ① Chop the grass fruit with a knife, knock the cinnamon into small pieces with the back of a knife, cut the licorice into thick pieces, tie the chives, pat the ginger loose with a knife, and cut the dried red pepper into sections. ② Put star anise, cinnamon, tangerine peel, clove, kaempferia kaempferia, pepper, fennel, fragrant leaves, Amomum tsaoko, Alpinia officinarum, licorice and dried red pepper into a spice bag, and tie the bag tightly. ③ Put the spice bag, scallion, ginger, sliced sugar, yellow wine, soy sauce, sugar color, refined salt, cooked peanut oil, monosodium glutamate and bone soup into a pot and mix well.

2. Yellow gravy.

Gardenia jasminoides Ellis 1 50g, geranium100g, kaempferia kaempferiae 50g, Zanthoxylum bungeanum 20g, Alpinia officinarum 50g, Amomum villosum 20g, fried garlic kernel150g, fried fresh orange peel150g, celery150g. 250g of cooked rapeseed oil, 0/50g of oil curry/kloc-,200g of monosodium glutamate, 230g of refined salt and 0/2kg of bone soup/kloc-.

Method: ① crack the gardenia with a knife, tie the celery into knots, and pat the ginger loosely with a knife. ② Put Fructus Gardeniae, Folium Cinnamomi Japonici, Rhizoma Kaempferiae, Fructus Zanthoxyli, Rhizoma Alpiniae Officinalis, Fructus Amomi, fried garlic and fried fresh orange peel into a spice bag, and tie the bag tightly. ③ Put the spice bag, celery knot, ginger, satay sauce, yellow wine, hot rapeseed oil, oil curry, refined salt and bone soup into a marinating pot and mix well.

3. white gravy.

60g of star anise, 50g of kaempferia kaempferia, 25g of pepper, 20g of cardamom, 50g of dried tangerine peel, 50g of fragrant leaves, 20g of angelica dahurica, 0/50g of shallot/kloc-,0/50g of ginger/kloc-,0/000g of water wine/kloc-,and 0/000g of white soy sauce/kloc-.

Method: ① Tie the chives and pat the ginger loosely with a knife. Put Illicium verum, Kaempferia Kaempferiae, Zanthoxylum bungeanum, Fructus Amomi Rotundus, Pericarpium Citri Tangerinae, Folium Cinnamomi Japonici and Radix Angelicae Dahuricae into a spice bag, and tie the bag tightly. ② Put the spice bag, onion, ginger, water wine, white soy sauce, refined salt, monosodium glutamate and bone soup into a pot and mix well. The above formula is suitable for marinating10 ~12kg of fresh raw materials (families can reduce the amount of seasonings according to the amount of raw materials).

4. Matters needing attention when preparing marinade. ① The dosage of spices, salt and soy sauce should be appropriate: too much spices, the taste of the finished food is strong, and the color is dark; There are too few spices, and the flavor of the finished dish is not enough. Too much salt, in addition to the "dead salty" taste, will also make the finished food tight and dry; There is too little salt, and the fresh flavor of the cooked food is not outstanding. Too much soy sauce makes the finished product black and ugly; There is too little soy sauce and the taste is not delicious enough. ② Selection of raw materials: Soy sauce or other colored condiments should not be used for yellow gravy and white gravy, and spices that are easy to fade should not be used. (3) the marinade should not be boiled in advance, but should be prepared and used now, so as to avoid the aromatic smell in the condiment from evaporating in vain and save fuel and time.