A, Little Red Riding Hood sauce (1) a single brush string (single eat string with this) fresh sauce: with the country brand garlic sauce 500 grams, Haitian seafood sauce 100 grams of oyster sauce 50 grams of five spices 10 grams of concentrated fresh powder 5 grams of sugar 60 grams of monosodium glutamate (MSG) 40 grams of water 1300 grams of water, corn starch 45 400 grams of water (the starch first melted into a pot of water), mix well, stirring constantly on a medium flame, fast open! When you add 100 grams of Fanta or Sprite to simmer and thicken, and finally pour 20 grams of cooked sesame seeds. (2) "burrito sauce" (roll any type of cake with this) sauce practices: 500 grams of garlic sauce, Shikwuyuan sweet sauce 200 grams of five-spice powder 10 grams of sugar 30 grams of salt 30 g, 30 grams of monosodium glutamate, concentrated fresh spices 5 grams of powder, 1,100 grams of water, corn starch 45 grams of water 300 grams of water, stirring constantly on a medium flame, simmering thick can be, this does not put sesame seeds. (3) five spices salty sauce (for single brush, barbecue, burrito) sauce recipe: 200 grams of salad oil, Haitian brand seafood sauce 500 grams, Shikwuyuan sweet noodle sauce 500 grams, 50 grams of chicken essence, 40 grams of monosodium glutamate, concentrated fresh spices 5 grams of sesame seed paste 100 grams. Sauce production: pour the oil into the pot, put onions, ginger, onions, cilantro moderate amount of fried yellow fish out, turn off the heat and put the seafood sauce sweet noodle sauce, small fire frying, frying big bubbles, add 2000 grams of water, open the fire to put the chicken essence, monosodium glutamate, sugar, and then stir well, and finally put sesame sauce, see thick and thin, thick water, thin more simmering for a while. (4) thick salty sauce (for single brush burrito): 70 grams of green onions, 60 grams of ginger, 50 grams of onions (cut into mince standby), Shikwuyuan sweet noodle sauce 700 grams, 200 grams of Haitian seafood sauce, 200 grams of Haitian soybean sauce (with a cooking machine +150 grams of water to break up), 75 grams of Haitian oyster sauce, 120 grams of garlic sauce, 50 grams of sesame seed powder, 30 grams of MSG, 30 grams of chicken 30 grams of chicken 30 grams of Chicken 30 grams of Chicken 30 grams of the secret sprinkles 30 grams (our small yellow material) 30 grams of concentrated fresh powder. Simmering sauce steps: 1; pot of boiling oil 250 grams of hot oil into the ginger, 2; after the onion foam into the slow-frying golden fried incense 3; pour into the modulated sauce, 4; stir-fry for a minute and add two pounds of water, 5; simmering can be (if you do not brush the cake only brush string can be added to the three water plus cooked sesame seeds 40 grams) (5) Sweet Sauce: the proportion of recipes: 6 pounds of water, phoenix bulb mark ketchup 300 grams, 20 grams of powdered sugar, white sugar 500 grams, 30 grams of salt, starch hook Court, sticky can be. (6) spicy sauce: with the country brand garlic sauce 500 grams, Haitian seafood sauce 100 grams of five-spice powder 10 grams, 5 grams of concentrated fresh powder, 60 grams of sugar, 40 grams of monosodium glutamate (MSG), 1300 grams of water, millet chili pepper 30 grams of pepper 15 grams of pepper, corn starch 45 to 400 grams of water (the starch first melted and poured into the pot), simmering to thicken. Note: the degree of spicy according to the local appropriate increase or decrease (7) secret system of chili oil: chili pepper (slightly spicy) 200 grams of chili pepper (especially spicy) 250 grams of cumin powder 10 grams of five-spice powder 5 grams of concentrated fresh powder 5 grams of monosodium glutamate 10 grams of salt 5 grams of sesame seeds, all of the above mixed, about one catty of oil. Production method: boil the oil hot, put the appropriate amount of green onions, ginger and onions, cilantro. Frying slightly yellow fish out, slightly cooled, the oil temperature of 160 ℃ too hot chili easily paste, and then pour the oil with a spoon to the mixed chili noodles, while pouring while stirring, the oil poured to the concentration you want can be cooled on the aroma Note ~ all the monosodium glutamate is used in the salt-free monosodium glutamate, sweet and salty according to the local regulation, salty, less salt, sweet, less sugar. Second, sprinkle article four sprinkles: 1, cumin powder with cooked sesame (sesame in moderation how much can be) 2, chili pepper (to spicy) a pound, two two, mix 3, pepper salt (buy ready-made, instead of salt use, not every put, there is a heavy taste to put,) 4, (1) fried aroma type: "the small yellow ingredients ratios" small yellow material ratios: 100 grams of cooked peanut flour, cooked sesame seed powder (cooked sesame seeds can also be) 60 grams, cumin 50 grams, cumin powder 20 grams, onion powder 20 five spice powder 30 grams, 150 grams of curry powder, 20 grams of white pepper, spicy fresh 20 grams of garlic powder 20 grams, Jialong chicken powder 100 grams of monosodium glutamate (salt-free) 80 grams to put together all mixed, with a small fire micro-frying out of the drying and cooling Note: fried real ingredients, flavor fragrance does not need to be fried, additives are more, cheaper, flavorful according to the Individuals can choose one to use. Special note: fried aroma type can be used as oil splash material, directly add some salt, splash with hot oil, want to eat spicy add chili pepper (2) (no need to fry) "home yellow small ingredients ratio" Jialong chicken 125 grams of chicken powder, 63 grams of curry powder, 30 grams of monosodium glutamate (MSG), hot and spicy 12 grams of fresh concentrated freshly ground 12 grams of five-spice powder 12 grams of beef flavor 6 grams of fine cumin 20 grams of the above mix mix can be Note ~ MSG are used salt-free MSG three, chicken marinade (1) chicken fillet, stick chicken marinade first, processing steps: 1, select chicken breast, available frozen chicken breast, taste good with fresh chicken breast. Thaw and clean the chicken breast, remove the top of the chicken tendon as well as skin, cut into thin strips. Second, marinate 1, Orleans flavor main ingredients: a pound of cut chicken fillet Orleans marinade 15g, curry powder 1g, salt 1g, thirteen spices 1g, tenderizing powder 3g, garlic powder 3g, baking powder 2g, baking soda 1g, ethyl aromatizer 1g, 1 catty to 3 pounds with an egg, water 100 grams of water summer 80 grams of winter mixing well into the fried chicken 20 grams of corn starch 20 grams of crunchy frying powder 10 grams of. marinate for more than 4 hours, out of the stall with a moderate amount of starch before use, mix again without dripping paste until, and then sticky breadcrumbs, chicken tenders are not good to hang breadcrumbs, put less water ~ ~ the production of stick chicken batter 25 grams of crispy fried powder, baking powder 10 grams of baking soda 2 grams of sugar 2 grams of chicken 2 grams of MSG 2 grams of custard 3 grams of salt 2 grams of concentrated chicken juice 3 grams of egg 1 water 600 grams {that is, the above these ingredients into the water stirred to taste} flour about 1 pound of flour used to regulate the concentration, want to be a little thicker on the more flour, want to not be thicker on the less adjusted batter put Orleans marinade 10 grams, the amount above can do 30 stick chicken!