Tofu tenderloin patties, cabbage, beans, ham, fish fillets, chicken chops, steaks, chicken fillets, quail eggs, potatoes, and pig's blood. Ingredients required for barbecue kebabs, including five-spice powder, baking powder, fresh chili powder, baking soda, curry powder, and salt.

, MSG, beef flavor, cornstarch, chicken essence, white sugar, red yeast rice and other raw materials.

Preparation of Piaoxiang Sauce 1. Ingredients: 500g pickled pepper, 150g sesame paste, 200g peanut butter, 40g chili oil, 100g garlic kernels, 30g pepper powder, 80g MSG, 1 pack of Special Fresh No. 1, 100g chicken essence

grams, 20 grams of sugar, 40 grams of refined salt.

2. First chop the pickled pepper into fine pieces, peel and mash the garlic cloves.

3. Use a porcelain vessel to put sesame paste, peanut butter, minced garlic, pepper powder, Special Fresh No. 1, chicken essence, white sugar, refined salt, etc. and mix evenly.

4. Heat vegetable oil until it is eighty-mature, add finely chopped pickled peppers and fry until fragrant. Then pour the mixture into the porcelain pot and cover it with a lid. Let it cool before tasting again. If it is salty, add some sugar and MSG. If it is light, add a little more.

Salt to make the fragrant sauce.

Sesame paste Ingredients: 1 cup peanuts.

1/2 cup of soybeans.

1/2 cup of milk.

1 egg yolk.

2 tablespoons brown sugar 1/2 cup sesame seeds (optional) Method: 1.

First soak the soybeans in cold water for 5-6 hours, then boil them in boiling water. When the soybeans boil, use cold water to let the soybeans sink.

When the pot is opened again, pour it into the sieve and rinse it with cold water.

spare.

2.

Peel the peanuts.

3.

Put the peeled peanuts, soybeans, milk, egg yolks, brown sugar and sesame seeds into the juice fryer and stir evenly.

Tips: Peel the peanuts: first put the peanuts in a wok and fry over low heat.

Peel it after it has cooled, it will be easier this way.

How to make chili sauce: Take 50 grams of wild pepper rice, 50 grams of soaked pepper rice, 50 grams of Pixian bean paste, 20 grams of perfumed fish, 50 grams of dried chili rice, and 15 grams of ginger rice and cook until it is 50% hot.

Stir-fry in 100 grams of salad oil over low heat for 10 minutes until fragrant.

You can add garlic sprouts, green onions, and minced meat to make a flavor dish, or you can make a soup for "perfume fish" or a seasoning for boiled or roasted dishes. It is mostly used in dishes with a spicy flavor, such as "spicy sauce".

"Fish": 750 grams of net herring, cut into pieces weighing about 10 grams, add 5 grams of salt, 10 grams of cooking wine, and 3 grams of MSG to taste for 5 minutes. Add 200 grams of oil that is 50% hot and fry over medium-low heat for 5 minutes until one side is pan-fried.

Yellow, add 30 grams of compound flavor chili sauce, stir-fry for 2 minutes on medium heat, add 750 grams of water and bring to a boil over low heat, remove any debris, and reduce the juice over medium heat.

You can prepare different flavors of hot sauce according to your own taste: Garlic hot sauce recipe: fresh Chaotian pepper, a few red peppers (if you like spicy food, you can use Chaotian pepper), 500 grams of tomatoes, a piece of ginger, two heads of garlic

.

Put the above ingredients in a blender and blend into a paste.

Put a small bowl of water in the wok, cook over medium heat, add various pastes to the pot, and simmer the sauce (reserve half of the minced garlic for last) while adding salt, sugar (a little), and a small bottle of rice vinegar.

Remember to stir constantly with a spoon to prevent it from sticking to the pan. Turn off the heat when it turns from thin to thick, then add some MSG, pour in the remaining minced garlic, and bottle it after cooling.

Tip: This chili sauce can definitely compete with the famous garlic chili sauce on the market.

Another trick is to scoop out a small piece of sour old radish from the kimchi jar and mix it with tomatoes. The sauce will taste particularly fragrant.

Chop fresh chili peppers. Method: 100 grams of fresh chili peppers, 1 green onion, a little salt and white wine.

Chop the chili pepper into small pieces. Be careful not to irritate your hands. It is best to cut with rubber gloves. While cutting, put it into the bottle. Add salt at the same time and compact it with a pair of clean chopsticks. It is best to sprinkle some white wine.

Once sealed, it will usually be ready to eat in about 3 days.

Tips: Put a little when eating noodles, and mix a spoonful when cooking. It is very fragrant and appetizing.

Recipe for sweet and spicy noodle sauce: 100g Pixian Douban, 100g Sijibao smooth peanut butter, 200g sweet noodle sauce, 1 spoon of oyster sauce, a little pepper, rock sugar, minced ginger, minced garlic, minced green onion, 30g minced dried red pepper,

Vegetable oil, balsamic vinegar.

Chop the watercress into puree, put it into a basin with peanut butter, sweet noodle sauce, and oyster sauce, and stir evenly to form a mixture.

Heat the pot, pour oil, more oil. When the oil is hot, add minced ginger, minced garlic, minced green onion, and minced chili pepper and stir-fry until fragrant. Then pour the mixture into the pot, then use low heat and slowly push it evenly with a spatula.

That’s it.

Tips: When making the sauce, do not stir or stir-fry, but slowly mix it evenly.

When small bubbles appear evenly in the pot and the aroma is overflowing, add pepper and rock sugar and mix well.

The sauce is bright red and has a mellow taste. After cooling naturally, put it into bottles and jars and pay attention to sealing.

Beef hot sauce recipe: 500g beef (minced meat), 500g fresh red pepper (minced), two boxes of dried yellow sauce, 100g MSG, 150g sugar, 300g oil, 100g cooked sesame seeds, appropriate amount of salt.

Heat the oil in the pot, add the beef and stir-fry for a while, then add the above seasonings, stir-fry evenly, and simmer for a while.

Tips: Add a little when eating noodles, and mix a spoonful when cooking. It will be fragrant and fragrant.

Peanut hot sauce recipe: 25 grams of dried chili peppers, 150 grams of cooked peanuts, 40 peppercorns, appropriate amount of cooking oil, 2 tablespoons of salt, and a little MSG.

Dry the chili peppers and Sichuan peppercorns and mash them into pieces; peel the cooked peanuts, then mash the peanut kernels; add the three mashed ingredients with salt and MSG and stir evenly; heat the wok and cook the salad oil for seven seconds

Divide the heat, pour the mixed ingredients into the pot, and stir-fry with chopsticks. At this time, the pungent spicy flavor will emerge, then add half a bowl of water (if you cannot control the oil temperature well, while pouring in the pepper,

Just add water).