2 tablespoons sweet noodle sauce, soy sauce 1 tablespoon, wine 1 tsp, sugar 1 tsp, and a little monosodium glutamate.

Sauté ed onion sauce:

Soy sauce 1/2 tbsp, salt 1/3 tbsp, sugar 1 tbsp, pepper 1/3 tbsp. Hot and sour sauce materials: onion 1 branch, 2 slices of ginger, 3 grains of garlic, 2 green peppers and 2 red peppers. Seasoning: soy sauce 1 tsp, sugar 1 tsp, wine 1 tsp, vinegar 1 tsp, 3 tsps of bean paste, and 2 tsps of powdered water1tsp. Practice: Wash the onion, peel the ginger, peel the garlic, wash and cut them into fine powder, wash the red pepper and green pepper, cut them into fine powder, add hot oil 1 tablespoon into the pot, stir-fry Jiang Mo and garlic until fragrant, add bean paste, add other seasonings, mix well, pour half a cup of water to boil and thicken with white powder water, and finally sprinkle with green, and serve as the red pepper powder.

Garlic paste

Ingredients: 20 pieces of garlic, sugar 1 tbsp, 3 tbsps of soy sauce paste, 60cc of cold boiled water, sesame oil 1 tbsp. Practice: Peel the garlic, wash it, drain it and mash it into mud, then add other materials and stir it evenly.

Sweet chicken sauce

Ingredients: 3 pieces of red pepper, 5 pieces of garlic, 2 tablespoons of brown sugar1/and 2 cups of white vinegar1/. Practice: put all the ingredients together in a pot and cook for 5 minutes on low heat. Turn off the fire and let it cool, then put it in a blender and beat it into a paste.

Barbecue sauce

Ingredients: 3 tbsps soy sauce, 3 tbsps oyster sauce, 3 tbsps maltose, a little spiced powder, a little pepper, 2 tbsps garlic paste, 400cc wine 1 tbsps water (about 1 half-2 cups). Practice: Put all the ingredients together in a pot and cook with low fire until it is thick.

Onion juice

Ingredients: 75 grams of red onion, 2 cups of sesame oil 1/,2 tablespoons of pepper1,2 tablespoons of salt, 3 tablespoons of peanut oil, 2 tablespoons of monosodium glutamate and 2 cups of cold boiled water. Practice: Remove the outer film and slice the onion and put it in a pot with peanut oil and sesame oil. When the onion slices are fried to golden crisp with low fire, take them out immediately. After the oil is cooled, put all the materials and fried onion slices into it. Stir all the materials together and put them into a container for preservation. Remarks: You can fry rice, noodles and vegetables with oil chicken juice, or pickle chicken legs with oil chicken juice for about 1 hour. Add the same amount of water to the washed rice, slightly cut the marinated chicken legs, put them in rice and steam them together to make oil chicken rice. The prepared sauce can be stored in a glass jar and stored in a refrigerator for about 7-8 days.

Vinegar juice

Ingredients: tomato sauce 1/2 cups, white vinegar 1/2 cups, sugar 1/2 cups, black vinegar 1/2 tablespoons, cold boiled water 1/2 cups, white powder 1 spoon. Practice: put all the ingredients in a container and heat them in water until the sugar melts. Cool the cooked sauce and put it in the container. Remarks: Vinegar juice tastes sour and sweet, which is very suitable for cooking seafood. After being heated, it can be sprinkled on fried fish, fried shrimp, cuttlefish or fried ribs and fried tofu. The finished sauce can be stored in a glass jar and refrigerated for about 3-5 days.

fried bean sauce

Ingredients: ground pork 1 50g, 5 pieces of dried bean curd, 3 pieces of garlic and 2 pieces of ginger. Seasoning: 3 tablespoons sweet noodle sauce, 2 tablespoons bean paste and 2 tablespoons rice wine. Practice: Wash the dried bean curd and cut it into thin slices, then cut it into fine powder, chop garlic and ginger, add 3 tablespoons of hot oil in the pot, add ground meat and dried bean curd, stir-fry until fragrant, and serve out. Saute Jiang Mo, minced garlic and chopped green onion in the remaining oil, then pour minced meat and dried bean curd, cook with low heat, add seasoning and stir-fry until fragrant, and serve.

capsicol

Ingredients: Chili powder 1 00g, onion 1 branch, 2 pieces of ginger, 2 pieces of star anise, and pepper1tablespoon. Practice: First put the Chili powder into a bowl, add 1 tsp of water and mix well. Put the hot oil 1/2 cups in the pot, add the onion, ginger, star anise and pepper until fragrant, remove the residue and pour in the Chili powder and mix well.

Spiced sauce

Ingredients: tomato 1 piece, 50 grams of ginger, 2 red peppers, 30 grams of coriander and 5 pieces of garlic. Seasoning: 3 tbsps tomato sauce, sugar 1 tsp, vinegar 1 tsp, salt 1 4 tsp, sesame oil1tsp, 200cc cold boiled water. Practice: Wash all the materials, cut them into small pieces, put them in the blender, add seasonings and beat them into a uniform mud. Remarks: Wuwei sauce is suitable as dipping sauce for seafood dishes. Because it takes a long time to make this sauce, you can make more and put it in the refrigerator for about1-2 months.

Spicy sauce

Ingredients: 2 tablespoons sesame sauce, 2 tablespoons soy sauce, vinegar 1 tsp, spicy oil 1 tsp. Practice: put all the ingredients into the pot and mix well.

capsicol

Ingredients: Chili powder 1 00g, onion 1 branch, 2 slices of ginger and 2 pieces of star anise, and pepper 1 tablespoon. Practice: First put Chili powder in a bowl and add1tablespoon of water and mix well. Add onion, ginger, star anise and pepper to medium hot oil 1/2 cup, saute and remove residue, then pour in Chili powder and mix well.

Spiced sauce

Ingredients: tomato 1 serving, ginger 50g, red pepper, 2 coriander 30g, garlic, 5 seasonings: 3 tablespoons tomato sauce, sugar 1 tsp vinegar 1 tsp salt 1 4 tsp sesame oil1tsp. 200cc of cold boiled water: clean all the materials, cut them into small pieces, put them into a blender, add seasonings and beat them into a uniform paste. Note: Five-flavor sauce is suitable for dipping seafood dishes. Because it takes a long time to make this sauce, it can be stored in the refrigerator for about 1~2 months.

XO sauce

Preparation method Materials: scallop 1 50g, flounder 3 slices, ham 75g, dried shrimp 20g, garlic 10 petal, pepper 3 seasoning wine 2 tablespoons, oyster sauce 4 tablespoons, sugar 1 tablespoon, pepper 1/2 teaspoons, scallop juice/.

Practice 1. Wash scallops, soak them until soft, steam them with water for half an hour, take them out, and shred them for later use. 2. Deep-fry the flounder with a bowl of oil over low fire, remove it and chop it up; Other materials are chopped separately. 3. Stir-fry minced garlic in a bowl of oil, then add scallops and other materials and stir well. When the fragrance is dispersed, add all seasonings, stir well and cook for half an hour on low heat. 4. When the soup is slightly dry, the water has been absorbed and the oil overflows in the pot, it can be taken out and canned.