Spicy sauce
Used to mix all kinds of spicy dishes. 5 grams of white sugar, 5 grams of flavored powder, 3 grams of chicken powder, 20 grams of spicy fresh dew, and 0/8 grams of delicious juice/kloc-. 8 g of aged vinegar, 0/2 g of garlic/kloc-,35 g of fried pepper slices, 2 g of pepper, and 0/00 g of mineral water/kloc-. 40 grams of red oil and 30 grams of Li Hong Zanthoxylum oil. Mix the above materials and pour them on the dish.
Hot and sour sauce of wild mountain pepper: taste: hot and sour taste!
Fifty grams of wild pepper, 10 grams of white vinegar, garlic, fresh Thai pepper and red oil, 3 grams of salt, 1.5 grams of monosodium glutamate, 5 grams of sesame oil and 100 ml of Donggu Yipin fresh. Production: if mixed with fungus or jellyfish, it is recommended to add 2 grams of white sugar.
Drunk peanut juice, taste: sweet and sour wine aroma! 150 grams of white sugar, 150 ml of aged vinegar, 5 grams of monosodium glutamate and chicken powder, 130 grams of carved wine and 12.5 grams of white wine. Production: put all the ingredients into the pot, boil over high fire and let it cool. By the way, this hot juice tastes really good. I often use this soup.
Pickled juice: 10 grams of cinnamon, 10 grams of fragrant leaves, 10 grams of cardamom, 10 grams of pepper, 500 grams of soy sauce with Haitian flavor, and 150 grams of bottled ginger juice! 100 grams of garlic slices, 100 grams of Jiale Fresh Dew, 100 grams of American chef brand sesame oil (which can be replaced by ground sesame oil), 20 grams of flavored powder and 20 grams of white sugar. Production: all the ingredients are mixed and marinated in the refrigerator for more than 12 hours before use. It will be more effective if it is used to stir-fry shrimp or vegetable root incense.
Home-cooked juice, taste: fresh and sweet, with spicy taste. 50 grams of soy sauce, aged vinegar and white vinegar, 40 grams of white sugar and 75 grams of sesame sauce! 25g of tree pepper oil, 25g of red oil and 25g of seasoning oil, 5g of fried white sesame seeds, and all the ingredients are mixed and poured on the dish.
Sesame sauce: put sesame sauce into a bowl, add sesame oil and stir well. Adding sesame oil can not only enrich the taste, but also make sesame sauce easier to be diluted. Add brown sugar or white sugar, add warm water twice, stir well and dilute thoroughly. Add soy sauce, vinegar and garlic, and stir well. Appropriate amount of salt can be added according to personal taste. The finished sesame sauce can be sealed and kept at will. With vegetables, meat salad, or make cold noodles with sesame sauce.
All-purpose cold dish juice: Mix soy sauce, vinegar, sesame oil, pepper oil and salt according to the proportion and taste, chop garlic and millet pepper, put a little oil in the pot, add garlic and pepper, etc., until the color changes slightly, and add it to the juice above. For example, mix tofu, code some coriander and onion on tofu, and pour the juice. Others, such as cold noodles, cold noodles, fungus, okra and spinach bean sprouts, can be mixed in this way. For cold noodles, you can add some peanut butter to the juice.
Barbecue sauce: cut onion and celery into pieces, shred carrot and slice garlic, put all the cut pieces into clear water, boil over high fire, simmer for 10 minute, take out the vegetables and leave 30.