The ratio of material and juice: water tower aged vinegar1000g, Weidamei 600g, Donggu Yipin Xian 500g, oyster sauce 200g, sugar 300g, monosodium glutamate 50g, chicken essence100g, Hengshun balsamic vinegar100g, garlic pat (appropriate amount), Thai. (Mix well together and store in cold storage) Suitable for hot and sour fern root powder, refreshing auricularia auricula, seafood flavor and all kinds of hot and sour dishes.

Second, preserved egg tofu

Ingredients: a box of lactone tofu (steamed for 5 minutes in advance to cool) and 2 preserved eggs (cooked in advance/cooled for 0/0 minute in kloc).

Sauce: 20g of Donggu Yipin Fresh, 5g of steamed fish drum oil15g, 5g of oyster sauce, 5g of chili pepper oil15g, 0g of red oil10g, sesame oil (a little), Jiang Mo10g, and chopped Thai pepper (a little).

Production: tofu is changed to a knife-coded plate, and the preserved eggs are changed to a knife-coded plate. The juice is mixed and poured, and the chopped chives and peanuts are dotted.

Third, private pickles

Ingredients: cucumber15 ~18kg.

Sauce: Donggu Yipin Xian1200g, soy sauce150 ~ 200g, Hengshun Xiangku 800g, sugar 2000g, garlic pat 400g, Thai pepper ring100g (mixed evenly).

Production: Cucumber strips are changed, seeds are removed, 500 grams of salt is added, and it is evenly caught and killed for 5 hours, then rinsed and controlled. Remember that the water must be kept clean. Add 200 grams of peanut oil to the pot, add dried pepper segments, prickly ash and star anise, add the juice, stir well, and marinate the cucumber 10 hour.

Four, seafood juice (commercial)

Hot and sour fresh dew1200g, oyster sauce1000g, purified water1200g (boiled and cooled), white vinegar150-200g, fresh lemon (squeezed juice) 80g, and savory treasure/kloc-0. 000g (added appropriately according to local tastes) pickled wild pepper (chopped)100-120g, Thai pepper (appropriate amount), garlic (appropriate amount) and ginger slices (appropriate amount). (Mix well together and store in cold storage) Suitable for any juice-fishing dishes.

Five, spicy seafood fishing juice

600 grams of Jiale spicy fresh dew, 400 grams of oyster sauce, 800 grams of purified water, 300 grams of red oil, pepper oil 16 grams, 25 grams of savory treasure, wenhajing 10 grams, 30 grams of Thai pepper granules, 20 grams of ginger slices, 30 grams of garlic pats, and fresh lemon (sliced)/kloc-. Stir together and store in cold storage.

Production: little seafood blanching, shower and water control. 500 grams of little seafood, 300~350 grams of juice. Hang pepper circle and beauty pepper circle are decorated.

Six, salted edamame

Material-water ratio: 8 kg of water, 8 g of cinnamon, 5 g of fragrant leaves, 8 g of star anise, 6 g of pepper, 5 g of fennel, appropriate amount of dried pepper, 250-300 g of salt, and appropriate amount of ginger slices (burned together and cooled).

Production: 5 kg of edamame, washed clean. Add 20 grams of edible alkali, 50 grams of salad oil and salt (appropriate amount) to the pot with boiling water, cook for 5-8 minutes on low heat, remove and take a shower quickly. Then take out the edamame, control the water to dry, put it in cool feed water and soak it for 3 hours. Cold storage