Spicy sauce

Recipe (preparation of 20 dishes)

30 grams of red oil pepper (or 100 grams of red oil), 20 grams of pepper powder, 30 grams of red soy sauce (such as soy sauce needs to be diluted with water), 30 grams of refined salt, 20 grams of monosodium glutamate (milled), 30 grams of sugar, 50 grams of cooking wine, 20 grams of minced ginger, sesame oil and other flavors with 750 grams of boiled water (or fresh broth) modulation. And then.

Preparation instructions: This recipe is heavy, spicy, salty and fresh taste, slightly sweet, is the Sichuan flavor. Can be made into a flavor sauce poured over cold dishes, but also can be directly mixed with the above seasonings belly, marinated beef and so on. This flavor red oil, pepper powder (or pepper oil) to heavy.

Red oil sauce

Recipe (preparation of 20 dishes)

100 grams of red oil, 50 grams of soy sauce, 20 grams of monosodium glutamate, 30 grams of sugar, 75 grams of cooking wine, 50 grams of garlic, about 20 grams of salt, 20 grams of ginger, 15 grams of five-spice powder, such as flavoring materials and 750 grams of boiling water (or fresh soup) modulation and become.

Preparation instructions: This recipe is a Sichuan flavor, to salty, fresh, spicy flavor, red oil flavor is heavy, slightly sweet. It can be made into a flavorful sauce to pour over the cold dishes, and can also be directly mixed into the sliced marinated beef, husband and wife lung slices and other cold dishes.

Five flavor juice

Recipe (preparation of 30 dishes)

10 grams of star anise, 5 grams of cinnamon, 2 grams of cloves, 2 grams of grass berries, 2 grams of licorice, 2 grams of leaves, 2 grams of sand nuts, 2 grams of manna, 3 grams of fennel, about 20 grams of salt, 50 grams of wine, 50 grams of soy sauce, 10 grams of sugar, 10 grams of monosodium glutamate (MSG), 20 grams of ginger, 20 grams of sesame oil, 50 grams of soy sauce, 10 grams of soy sauce, 10 grams of MSG. 20 grams of ginger, 100 grams of sesame oil, etc..

Preparation: Add the above spices with water or fresh soup 1200 grams, boil over low heat for 5 minutes and add flavor and pour into the container, with a small sesame oil to seal the juice can be used after 15 minutes of soaking.

Preparation instructions: This recipe is mainly five spices savory flavor, can be directly poured into the cut cold dishes, you can also remove the spice residue, the juice directly into the brine, in addition to the appropriate amount of red oil can be added. It is generally suitable for mixing meat brine products.

Stick flavor juice

Recipe (preparation of 15 dishes)

50 grams of sesame paste, 100 grams of soy sauce, 50 grams of white vinegar, 20 grams of salt, 30 grams of red oil, 5 grams of green onion, 15 grams of monosodium glutamate (MSG), 20 grams of small sesame oil, 10 grams of peppercorn oil, 10 grams of white sugar.

Method: the above seasonings into the bowl and dish mix well into, such as the taste of too heavy can be appropriate to blend into the water, after mixing and dripping into the gazpacho or mixing into the tripe, shredded chicken that is to become.

Preparation instructions: stick flavor is similar to the strange taste, characterized by a slightly thick sesame sauce flavor, can be mixed with shredded chicken, shredded tripe, white meat, etc., taste spicy sweet and sour.

garlic sauce

Recipe (preparation of 30 dishes)

250 grams of garlic, 50 grams of salt, 50 grams of monosodium glutamate, 30 grams of sugar, 50 grams of cooking wine, 20 grams of white pepper, 100 grams of salad oil, 50 grams of sesame oil.

Preparation: Add the above seasonings into the broth or cool water 750 grams stirred well, and then into the salad oil and small sesame oil mixed into.

Preparation instructions: This recipe can be directly drizzled into the plate of shredded chicken, shredded tripe, mixed with white meat and other cold dishes, can also be mixed into the raw materials and then plate. Garlic sauce is generally used in white boiled cold dishes, so no soy sauce, its flavor is characterized by a strong garlic aroma, salty and fresh open flavor.

Tomato Sauce Flavor Sauce

Recipe (Preparation of 20 portions of dishes)

Tomato Paste 200 grams, 300 grams of sugar, 15 grams of salt, 50 grams of white vinegar, 30 grams of garlic puree, 10 grams of minced ginger, 200 grams of salad oil.

Preparation: Heat salad oil in a pot and then stir-fry garlic paste and tomato paste, then add 500g of water and the above seasonings and stir-fry well.

Preparation instructions: This ketchup can be poured over shredded fish, tenderloin silk and other shredded cold dishes, such as horse hooves, fish, lotus root strips will be raw materials fried and then into the pot with the ketchup fried to taste, frying can not be thickened to thicken the ketchup from the thickening of the main. The flavor is sweet and sour, garlic.

Pericarp flavor juice

Recipe (preparation of 30 dishes)

50 grams of Pericarp, 20 grams of crushed dried pepper, 15 grams of pepper, 15 grams of crushed star anise, 30 grams of salt, 15 grams of sugar, 30 grams of wine, 15 grams of ginger, 15 grams of green onion white, 100 grams of red oil.

Method: the Chenpi minced, and the above spices into the pot slightly fried after adding 750 grams of water to boil. Pour the marinade into the container and drizzle red oil, simmer for 30 minutes after removing the crumbs into.

Preparation Note: This flavorful sauce can be directly mixed or drizzled into the cold dishes on the plate. And Chenpi beef, Chenpi white tripe ding and other cold dishes can be directly in the pot to collect juice on the flavor, but pay attention to fry the red oil flavor. The flavor is characterized by spicy and fresh aroma, Chenpi flavor is strong.

Sugar and vinegar flavor sauce

Recipe (preparation of 15 portions of vegetables)

250 grams of sugar, 150 grams of red zhejiang vinegar, 8 grams of refined salt, 20 grams of garlic, 10 grams of ginger, 10 grams of soy sauce, 50 grams of salad oil, 50 grams of sesame oil.

Preparation: Add the above seasonings with 250g of water in a pot and boil it into small sesame oil.

Preparation instructions: this sweet and sour sauce is often used in cold dishes in the sugar roasted bones, smoked fish, etc., generally will be marinated into the flavor of the raw materials after frying with sweet and sour sauce in the pot to collect on the brine, dishes and then dripping into the sauce, sweet and sour sauce in the pot must be thickened when simmering as a good.

Ginger flavor juice

Recipe (preparation of 20 dishes)

250 grams of peeled ginger, 100 grams of white vinegar, 50 grams of salt, 15 grams of white pepper, 25 grams of monosodium glutamate (MSG), 100 grams of salad oil, 50 grams of sesame oil.

Preparation: chop the net ginger into ginger velvet, add 750 grams of cold water and the above seasoning mixing ginger juice after mixing into the salad oil and sesame oil into.

Preparation instructions: This ginger juice is best in a food blender into mushy juice, such as pouring gazpacho can be used only with its juice, such as mixing shredded chicken, shredded tripe, mouth strips, etc., can be even with the ginger mushrooms mixed together evenly. The flavor profile is open and unctuous, slightly pungent.

Juice Flavor Juice

Recipe (preparation of 15 portions of vegetables)

100 grams of jam, 200 grams of cotton sugar, 50 grams of white vinegar, 50 grams of pickled plum sauce, 5 grams of refined salt, lemon flavoring 1 gram.

Preparation: the above seasonings with a little juice drink mix evenly into. Such as mixing fruit with diced can not add juice drink, because the fruit permeable. If the system of fish balls, fish points, diced meat and other cold dishes, you can hang the raw material paste fried, and then in the pot to collect juice.

Preparation instructions: juice flavor commonly used in spring and summer gazpacho, and more system for the non-fishy fruit cucumber, generally do not add garam masala, such as the need to make the collection of juices such as fish balls, fish points, etc. can be appropriate to add ground ginger. The flavor is characterized by sweet and sour, greasy, fruity.

Fish Flavor Sauce

Recipe (preparation of 15 dishes)

50 grams of ginger, 50 grams of white onion, 50 grams of pickled red pepper, 50 grams of garlic, 15 grams of refined salt, 20 grams of sugar, 30 grams of balsamic vinegar, 50 grams of soy sauce, 30 grams of monosodium glutamate, 100 grams of red oil, 50 grams of sesame oil.

Preparation: mix the above seasonings and add evenly to the white boiled cold dishes, such as cooked chicken, tripe, tripe, shredded white meat and so on.

Preparation instructions: fish flavor savory, sour and spicy, back to sweet, and to focus on the ginger and green onion flavor.

Sesame sauce

Recipe (preparation of 15 dishes)

100 grams of sesame sauce, 15 grams of refined salt, 15 grams of monosodium glutamate, 10 grams of sugar, 15 grams of garlic, 5 grams of five-spice powder, 50 grams of salad oil, 50 grams of sesame oil.

Preparation: the first sesame sauce with salad oil, and then add the above seasonings to mix well into.

Preparation instructions: This recipe is often used to mix white meat, mixed with shredded chicken, mixed with white tripe, mouth strips and other less fishy animal brine products flavored. The flavor is characterized by soy sauce, salty and fresh.

Pepper sauce

Recipe (preparation of 15 copies of the system)

30 grams of peppercorns (deseeded), 150 grams of green onions, 30 grams of vinegar, 150 grams of white soy sauce (such as salt can be added with a small amount of cold boiled water to dissolve the salt), 15 grams of monosodium glutamate (MSG), 30 grams of small sesame oil, 50 grams of salad oil.

Preparation: Chop the pepper into powder, chop the small onion and pepper powder with chopped into mush, then add the above seasonings into the mix.

Preparation instructions: this flavor sauce is mostly used for animal gazpacho mixing seasoning, its dry fried products gazpacho is used for flavor plate. The flavor is characterized by hemp, fragrant, salty and fresh.

Mustard sauce

Recipe (preparation of 15 dishes)

Mustard 200 grams of powder, 30 grams of salt, 15 grams of monosodium glutamate (MSG), 50 grams of white vinegar, 50 grams of cooking wine, 10 grams of sugar, 50 grams of sesame oil

Preparation: Mustard with hot water, and then added to the above seasoning mixing and then dripping into the raw materials directly. raw materials.

Preparation instructions: mustard flavor sauce is often used in mixing white meat, shredded chicken, tripe and other cold dishes, and more in the summer. Mustard in the north is often combined with sesame sauce to flavor, and its flavor is characterized by refreshing, unctuous, open flavor.

scallion oil flavor sauce

Recipe (preparation of 20 dishes)

150 grams of minced green onions (to white onion), 100 grams of minced onions, 30 grams of salt, 20 grams of monosodium glutamate, 10 grams of white pepper, 10 grams of sugar, 50 grams of cooking wine, 200 grams of peanut oil.

Preparation: the above seasonings into the container and mix well, and then peanut oil is hot into the seasoning into.

Preparation instructions: scallion oil flavor sauce is commonly used in white chicken, white tripe, white meat shredded seasoning, its flavor is characterized by scallion, salty, fresh, fishy, taste, etc., mostly used in spring and summer seasons.

Curry flavor sauce

Recipe (preparation of 20 dishes)

75 grams of curry powder, 30 grams of refined salt, 100 grams of minced onion, 15 grams of monosodium glutamate (MSG), 30 grams of cooking wine, 200 grams of peanut oil.

Preparation: Peanut oil will be slightly fried onion minced and then poured into the curry powder and the above seasoning mix to become.

Preparation instructions: curry sauce can be directly dripped into the cooked animal raw materials gazpacho, such as curry beef, curry chicken, etc., but also can be marinated fish, chicken fried after the collection of juice, the flavor is characterized by salty and spicy, fresh and fragrant, open flavor.

garlic oil sauce

Recipe (preparation of 30 portions of the dish)

250 grams of minced garlic, about 50 grams of refined salt, 30 grams of monosodium glutamate powder, 15 grams of sugar, 50 grams of cooking wine, 10 grams of white pepper, 300 grams of peanut oil.

Method: the above seasonings and garlic with a container of mixing, and then peanut oil or salad oil burned 60% hot and poured into the seasoning to stir evenly into.

Preparation instructions: This garlic sauce is oil juice type sauce, commonly used in cold dishes, white chicken, money belly, white belly, salt water, mouth strips and other cold dishes mixing system, is a savory garlic flavor type.

Fresh and Spicy Sauce

Put 15 ml of fresh soy sauce, 10 ml of Meiji fresh, 8 ml of balsamic vinegar, 5 grams of sugar, 2 grams of chicken powder, 1 gram of monosodium glutamate (MSG), 6 grams of millet pepper, 6 grams of garlic, 6 grams of ginger and mix it well to make a fresh and spicy sauce.

Compound red oil sauce

In the pot, put 100 ml of broth, 2 grams of chicken essence, 10 ml of soy sauce, 6 ml of fresh dew, 5 grams of peanut butter, 3 grams of sesame seed paste, 50 ml of red oil, 50 ml of sesame oil, 20 ml of pepper oil, 1 gram of chicken powder, 1 gram of monosodium glutamate, cooked sesame seeds, and mix well to form a compound red oil sauce.

Vinegar Pepper Sauce

Add 5000 ml of dashi, 125 ml of chicken juice, 135 grams of chicken essence, 125 ml of fresh dew, and 85 grams of salt, and mix well to make a vinegar pepper sauce.

Compound Sauce

In a bowl, add 10ml of chili sauce, 15ml of fresh dew, 150ml of sauce, 10g of pepper, 10g of garlic, 50ml of green onion oil, mix well to make a compound sauce.

Hot and Sour Sauce

Recipe (for 20 servings)

2 vials of wild peppercorns, 100 g of white vinegar, 20 g of salt, 15 g of monosodium glutamate, 50 g of sesame oil.

Method: the wild peppers with spicy water with a blender into a velvet, and then add the above seasonings and 500 grams of cold water to mix evenly into the container, and drizzle sesame oil into the ready.

Preparation instructions: This recipe is often used in hot and sour white tripe, hot and sour marinated beef, hot and sour white chicken and other cold dishes flavored with.

Beijing sauce sauce

Recipe (preparation of 30 dishes)

400 grams of sweet noodle sauce, 15 grams of monosodium glutamate (MSG), 30 grams of sugar, 100 grams of salad oil, 50 grams of sesame oil.

Preparation: Mix the above ingredients into a container and steam for 10 minutes or fry in an iron pan.

Preparation Note: This recipe is savory and sweet, suitable for Beijing sauce with white meat, Beijing sauce with shredded chicken, Beijing sauce with shredded pork, Beijing sauce with bean sprouts and other cold dishes.

Sand Ginger Chicken Sauce

Preparation: sand ginger powder, salt, monosodium glutamate, sugar (a little), cooking wine and other flavors with peanut oil and mix well to present the oil flavor sauce into.

Preparation instructions: this flavor type spicy and salty, to remove fishy and unctuous, commonly used in white chicken, white belly, white meat and other cold dishes mixed flavor.

Onion oil chicken flavor sauce

Preparation (preparation of 20 dishes)

150 grams of onion, 150 grams of garlic, 50 grams of salt, 30 grams of monosodium glutamate (MSG), 10 grams of white pepper, 10 grams of sugar, and other seasonings*** with the mix, and then 250 grams of peanut oil into the pan frying made of oil into the sauce.

Preparation Note: This green onion oil sauce is salty, fresh and fragrant with green onion. It is often used to flavor green onion oil chicken, green onion oil tripe, green onion oil jellyfish skin, etc., and it can also be used as a saucer for shabu-shabu dishes.