-- Example: Abalone rolls with ginseng -- Ingredients: 3 pieces of hairy ginseng, 1 boiled abalone, 30 grams of fried asparagus. Seasonings: Australia abalone sauce 10 grams, 100 grams of abalone juice, 500 grams of soup. Production: 1, ginseng, sliced abalone together in the pot with Australian abalone sauce, abalone juice, broth over low heat for 8 minutes to taste, remove the pot with abalone slices rolled on the ginseng surrounded by asparagus can be. Characteristics: rich abalone flavor, soft, smooth and delicious. Instant abalone sauce Ingredients: 390 grams of abalone sauce, 200 grams of oyster sauce, 100 grams of dark soy sauce, soy sauce, fish sauce, Shaoxing wine, Knorr Concentrated Chicken Bouillon, Buddha's hand brand of flavoring, Aohai brand of ham juice, Aohai brand of scallop juice of 50 grams of salt, 25 grams. Preparation: Mix all the ingredients well. Characteristics: Golden color, strong flavor. --Example: Yuanbao Nine-hole Abalone-- Ingredients: 6 nine-hole abalone, 600g winter melon. Seasoning: 200 grams of abalone juice, 1000 grams of soup. Production: 1, nine holes abalone clean, playing the spacing of 0.5 cm, 0.5 cm deep cross flower knife, into the soup simmering over low heat for 30 minutes, fish out and standby. 2, winter melon peeled, trimmed into the shape of a Yuanbao, the middle of the hollow, put into the soup simmering over low heat for 15 minutes, fish out of the plate, the middle of the nine holes abalone; pouring hot abalone juice can be. Characteristics: fresh flavor, rich juice. Ingredients: A old hen 12 kg, pork tenderloin, pig's trotters, phoenix claw 2.5 kg each, 3 kg of duck, Jinhua ham, pork rinds 1.5 kg each, 250 grams of dried scallops, 35 kg of water, 100 grams of chicken fat. B in the South abalone juice 760 grams, 250 grams of monosodium glutamate, 600 grams of oyster sauce, 580 grams of chicken juice, abalone 50 grams of veggie abalone, 100 grams of chicken powder, 50 grams of old Lee Kum Kee Soy Sauce, red currant rice, 10g each of Chi Zi. Production: old hen, pork tenderloin, pig's feet, duck, Jinhua ham, pork rinds cleaned, cut the weight of 300 grams of blocks, and phoenix claws together into the boiling water for 5 minutes over high heat and fish out, put in a bucket filled with water, add chicken oil, dried scallops in a small pot over low heat for 12 hours, filtered and added to the B material mixing that is completed. Characteristics: red color, taste mellow. --Example: Unicorn Mushroom in Abalone Sauce - Ingredients: 200g of white mushroom, 20g of pancetta, 5g of broccoli, 2 slices each of cucumber, carrot, ham, and shiitake mushroom. Seasoning: 5g each of green onion and ginger, 50g of abalone sauce. Production: 1, white mushrooms cut into 1 cm thick slices (root slightly connected) into the boiling water over high heat for 2 minutes and removed, into the tray with green onions, ginger, pork steamed for 1 hour removed from the white mushrooms. 2, broccoli, carrot slices, slices of ham, mushroom slices into the boiling water over high heat for 1 minute and removed, carrot slices, slices of ham, slices of mushrooms with the cucumber slices one by one clip into the white mushrooms, on the cage over high heat and steamed for 5 minutes, removed from the dish with broccoli, garnished. 3, the pot with the carrot slices, slices of ham, mushroom slices and slices of cucumbers, steamed for 5 minutes, removed from the dish with broccoli. 3: Put abalone sauce in the pot, boil it over low heat and pour it over the white mushrooms. Characteristics: The abalone sauce is fragrant, and the white mushrooms are crisp.
Ouyi abalone juice Raw materials: A pure water 12 kg, old hen, pork elbow 2000 grams each, 1000 grams of pork chops, fresh abalone, chicken claws 500 grams each, dried scallops, coriander 50 grams each, 40 grams of dried fungus. b papaya 50 grams, 40 grams of carrots, pumpkin 20 grams. c saffron 5 grams, gardenia 1 gram, abalone 3 grams of abalone, 2 grams of shark's fin essence, Hong Kong Sky Chef monosodium glutamate 6 grams of. Yixin 5 grams. D chicken oil 3000 grams, 800 grams of green onions, 500 grams of onions, scallions, ginger 20 grams each. E wet starch 10 grams. Production: 1, hen, pork elbow, pork chop washed, cut weight 200 grams of blocks, and fresh abalone, chicken claws together into the boiling water in the fire boil for 5 minutes, fish out and put into the stainless steel barrel padded with bamboo grates, into the pure water, dry shellfish after the big fire boil to a small fire simmer for 5 hours, and then into the cilantro, fungus simmered over low fire for an hour, filtered to stay clear broth. 2, B material washed, into the blender into the juice. 3, will be in the C material in the gardenia, saffron put in a bowl. Saffron in a bowl, add 50 grams of boiling water to soak for 15 minutes, add the remaining C material mix well. 4, chicken oil into the preservation box in the cage steaming for 2 hours, take out and put the pot to sixty percent heat when put onion, onion, scallion, ginger simmering over a small fire until the broth becomes yellow, fish out the raw materials to stay oil. 5, take 50 grams of broth, add 30 grams of B material juice, 60 grams of C material into the pot on a small fire, put wet starch thickening drizzle with the adjusted chicken oil 20 grams can be.
--Example: yellow sprouts - Ingredients: 500 grams of yellow sprouts (that is, the core of cabbage). Seasoning: 200 grams of Royal clothes abalone juice, 500 grams of broth. Production: yellow sprouts washed, put into the broth simmering for 10 minutes on low heat, fish out of the plate, pouring hot Royal clothes abalone sauce can be. Raw materials: 2500 grams of pork chops, 1250 grams of old hen, ham, fried salmon bone 500 grams each, 200 grams of fresh shellfish, fresh oyster meat, Meiji fresh soy sauce, ginger, eagle corn flour 100 grams each, green onion, Lee Kum Kee Oyster Sauce, cilantro segments, sesame oil 150 grams each, 4,000 grams of water, 500 grams of soy sauce, 50 grams of dark soy sauce, 75 grams of sugar, 80 grams of fish sauce, 15 grams of chicken powder, monosodium glutamate (MSG) 50 grams. Production: 1, cutlets chopped weight 100 grams of pieces; old hen, ham chopped weight 50 grams of pieces. 2, the pan under the sesame oil burned to seventy percent heat, into the onion, ginger, cilantro segments of medium-hot incense, add the fried salmon bones, cutlets, ham, chicken pieces stir-fried over medium heat for 10 minutes, under the water, light soy sauce, light soy sauce, sugar, Meiji-Fresh Soy Sauce, Lee Kum Kee oyster sauce, fish sauce, chicken powder, fresh shellfish and oyster meat and cook over low heat for 2 hours, then Put in monosodium glutamate to taste and then filter it out of the pot, and finally put the eagle corn flour into the soup while it is still hot and stir it well. Characteristics: mellow taste, full of fresh flavor. Ingredients: 2500g of chicken, 2000g of pork elbow, phoenix claw, pig's trotters, pork spine, 1000g of ham, 200g of scallops, golden hooks, big fish, oyster sauce, rock sugar, 100g of chicken essence, 80g of cooking wine, 50g of soy sauce, 20g of soya sauce, 7500g of broth. Production: old chicken, pork elbow, phoenix claw, pork spine, pig's feet into the boiling water in the fire for 5 minutes, put the soup bucket, add broth, put the soup bucket in the middle of the fire, add ham meat (boiled in advance), scallops, golden hooks, the earth fish, to be the juice boiled into the oyster sauce, rock sugar, cooking wine, soy sauce, soya sauce, with a small fire boil for 12 hours and then filtered to take the juice, add the chicken essence stirred to dissolve, and then put into the refrigerator can be chilled. Characteristics: bright red color, fresh flavor and aroma. Raw materials: old goose, pig's trotters, pork bones 4000 grams, 6000 grams of old hen, 2500 grams of Jinhua ham, dried scallops, 500 grams of dried fish, 1000 grams of raw pork, 1500 grams of phoenix claw, 2000 grams of meat, beef, salad oil 5000 grams of water 30 kg, green onion, ginger 100 grams of wine 150 grams of oyster sauce 500 grams of sugar 250 grams of sugar, 100 grams of soy sauce , 50 grams of salt, 1 gram of orange-red pigment. Production: 1, the old goose, pig's feet, pork bones, hen, Jinhua ham, raw pork, pork, beef, wash, cut the weight of 300 grams of blocks, and phoenix claw together into the boiling water in the fire boil for 5 minutes, fish out of the water control. 2, after boiling the raw materials, dried scallops, the earth's dried fish were put into the boil to fifty percent of the heat of the salad oil in a small fire deep-frying for 3 minutes to the color of the golden, and then remove the standby. 3, take a bucket, add the fried raw materials, 30 kg of water, green onions, dried fish. 3, take a soup bucket, add fried raw materials, 30 kg of water, green onions, ginger, cooking wine, high-fire boiling, skimming off the froth and turn to low-fire simmering for 6 hours, add oyster sauce, rock sugar, soy sauce, salt, medium heat and put the orange-red pigment can be adjusted. Characteristics: orange-red shiny, flavorful. Ingredients: 2000 grams of old chicken, 1000 grams of dried scallops, 3,000 kg of pork bones, 1,500 grams of Jinhua ham, 800 grams of seaweed, 8,000 kg of broth, 200 grams of chicken juice, 400 grams of abalone sauce, 400 grams of soy sauce, Lee Kum Kee, 200 grams of Meiji-Shao Soy Sauce, 500 grams of oyster sauce, 350 grams of chicken powder, monosodium glutamate, 300 grams of white soy sauce. Production: old chicken, pork bones, Jinhua ham cleaned, into the boiling water for 5 minutes over high heat, fish out into the soup cans plus broth, dried scallops, seaweed boiling over high heat, skimmed off the foam and changed to a small fire to cook for 3 hours, add chicken sauce, abalone sauce, soy sauce, Meiji-Fresh Soy Sauce, oyster sauce, chicken powder, white soy sauce over low heat to cook for 8 minutes, into the monosodium glutamate to taste that is completed. Characteristics: Bright color, flavorful.
Raw materials: old chicken, pork lean meat 5000 grams each, pork skin, pork ribs 2000 grams each, 3000 grams of chicken claws, 3500 grams of Jinhua ham, scallop, earth squid (dried squid), 250 grams of seaweed, 10 grams of Chenpi, 300 grams of sliced conch, Lee Kum Kee God of Fortune oyster sauce 6000 grams of maltose 1500 grams of water 25 kilograms, salad oil 5000 grams. Production: 1, the old chicken washed, chopped 4 cm square pieces; pork cut weight 300 grams of pieces; pork skin in boiling water over high heat for 5 minutes, cut 1 cm wide strip; ribs washed, chopped 10 cm square pieces; Jinhua ham washed, chopped into the weight of about 300 grams of pieces; seaweed into a dry pan in a low-fire frying for 2 minutes to take out; ringing conch slice with a low-fire micro-roasted for 1 minute; earth squid washed, put into the boiling water in the fire boiled for 2 minutes! 2, add salad oil in the pot, burned to 70% hot, respectively, the old chicken, lean meat, chicken claws (washed), spare ribs, ham, small fire deep-fried for 3 minutes until the surface of the golden brown. 3, stainless steel bucket on the bottom of the bamboo grates, respectively, put the fried old chicken, lean meat, spare ribs, chicken claws, Jinhua ham, and then put the pork rinds, tangerine peel, scallop columns, seaweed, soil squid, snail slices, water and boil for 12 hours on a small fire, add oyster sauce, maltose seasoning seasoning! Ready to serve. Characteristics: brownish red color, taste salty and sweet. Raw materials: 4000 grams of lean pork, 1500 grams of pig's feet, phoenix claw, 1000 grams of pork bones, 600 grams of pork rind, 3000 grams of duck, 1500 grams of Jinhua ham, 510 grams of oyster sauce, rock sugar, ginger 100 grams of each, 5000 grams of salad oil. Production: 1, lean pork, pig trotters, pork bones, Jinhua ham, old duck chopped into pieces weighing about 200 grams a block; pork rinds, phoenix claw and all chopped into pieces after the lean pork, pig trotters, pork bones, Jinhua ham, old duck into the cold water in a large fire, skimming blood foam and then fish out, with running water to wash, water control. 2, the pan into the salad oil, when it burns to seventy percent of the heat into the pork rinds, phoenix claw, pork lean pork, pig trotters, pork bones, Jinhua ham, duck fried on low heat for 3 minutes to the surface of the golden, fish out and spare. 3, stainless steel bucket bottom put bamboo grates, the above fried raw materials into the bucket, add 25 kg of pure water, ginger and rock sugar boil on high heat, pour oyster sauce and turn to low heat to keep the soup boiling boil for 10 hours can be filtered residue. Characteristics: Fresh aroma and mellow, rich soup