Common cold dishes, barbecue recipe salt-baked chicken sauce (with food) Method 1:

Ingredients: 50 grams of sand ginger powder, 5 grams of young salt, 5 grams of chicken powder, cooked 100 grams of raw oil and 10 grams of sesame oil.

Preparation: Mix the above ingredients evenly.

Method 2:

Ingredients: 1 pack of salt-baked chicken powder, 25 grams of sesame oil.

Preparation: Mix chicken powder and sesame oil evenly.

Applicable: Hand-shredded salt-baked chicken, Hong Kong-style salt-baked chicken, Baijia salted chicken with minced ginger and green onion (with food) Ingredients: 500 grams of meat and ginger, 250 grams of white meat and green onions, 750 grams of cooked peanut oil, young 200 grams of salt, 50 grams of sugar, 50 grams of chicken powder, 50 grams of seasoning powder, 10 grams of pepper, and 20 grams of sesame oil.

Preparation: Chop the meat and ginger, beat into puree with a blender, drain the ginger juice and set aside; chop the white meat and green onion into slices, add the ginger and all other ingredients, mix well.

Applicable to: boiled chicken and hot pot, etc.

Note: Store at room temperature. Marinade for Fengsha Chicken: 4000g of salt, 3000g of sugar, 10kg of water, 1000g of dried onions, 1000g of coriander, 1000g of garlic, 1000g of onion, 1 bottle of rose wine, a small amount of allspice, pepper and star anise.

Preparation: Mix all the ingredients together and soak for 2 to 3 hours to allow the ingredients to develop flavor and dissolve.

Applicable to: Sand chicken, Pipa squab, Pipa duck.

Remarks: 1: 10 chickens can be marinated at one time. After using it three times, add 250g of salt, 200g of sugar and 100g of rose wine each time. All must be replaced after ten times of use. 2: The time for marinating unopened chicken or open-open squab is different. Fengsha Chicken Sauce (with food) Ingredients for Fengsha Chicken Sauce (with food): 500g southern milk, 500g peanut butter, 250g sesame paste, 250g oyster sauce, 200g flavored powder, a little minced garlic, 500g water.

Preparation: Boil all the ingredients together and remove the minced garlic.

Applicable to: Desert Chicken.

Note: Stir constantly during the cooking process to avoid sticking to the bottom and burning. Leave at room temperature. Chaozhou brine ingredients: 1: 30 kilograms of water, 1250 grams of light soy sauce, and 3 kilograms of soup bones. 2: Medicinal bag: 1500g galangal, 400g lemongrass, 50g star anise, 50g ginger, 50g grass fruit, 100g licorice, 75g cinnamon, 25g cloves, 50g cumin, 25g tangerine peel, 25 grams of bay leaves, 1 Luo Han Guo, and 50 grams of Sichuan peppercorns. 3: 3 kg of rock sugar, 3 kg of flake sugar, 1750 g of refined salt, 750 g of MSG, 250 g of chicken powder, 750 g of Shaoxing wine, 250 g of rose water, 250 g of fish sauce, and 500 g of oyster sauce. 4: 250g meat onions, 250g meat ginger, 250g coriander, 250g celery, 250g garlic, 250g shallots (dried together in deep frying), 1500g chicken oil.

Preparation: Put the ingredients in 1, 2 and 4 in a large soup pot, bring to a boil and simmer for two hours. After the soup bones and medicinal materials have tasted, add the soup bones and the ingredients in 4. Remove, add the ingredients in step 3, and continue to cook over slow heat until the rock sugar and salt dissolve.

Applicable to: Chaozhou goose, bellies, whole goose feet (wings, heads), tofu, eggs, etc.

Remarks: After daily use, boil it again, skim off surface dirt, and allow it to cool naturally; store at room temperature. Ingredients for Cantonese style brine: 75g Sichuan peppercorns, 75g star anise, 50g cloves, 100g cinnamon, 150g licorice, 100g tangerine peel, 100g sand ginger, 1 monk fruit, 50g cardamom, 100g bay leaves, 10 grass fruits Each, 75 grams of white pepper, 150 grams of Aikawa Divine Chef brine flavoring paste, 2 pairs of geckos.

Preparation: Wrap the above medicinal materials in soup bags, put them into a soup pot, add an appropriate amount of ginger and green onions, 3000 grams of soup bones, 1 old chicken, 15 kilograms of water, bring to a boil over high heat, and then simmer over low heat After 45 minutes, add 6 kilograms of water, rock sugar, 1,000 grams of salt, 500 grams of seasoning powder, 1,000 grams of light soy sauce, and 25 grams of Shaoxing wine, and boil to dissolve. Applicable: brine money tripe, pig tripe, pig ears, pig tongue, etc.

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Ingredients: 10 bottles of iced plum sauce, 1500g of white vinegar, 1500g of rock sugar, 100g of lemon juice.

Preparation: Cook the above ingredients over slow fire until the rock sugar dissolves.

Applicable to: roast goose, roast duck.

Note: Stir constantly during the cooking process to avoid sticking to the bottom and burning. Ingredients for soy sauce chicken soup: 5000g each of light soy sauce and rock sugar, 4000g Shaoxing wine, 2000g oyster sauce, 100g red rice, 50g each licorice and sand ginger, 25g each pepper, star anise, tangerine peel and bay leaves. 10 grams each of cloves, cinnamon, and cardamom, 8 grass fruits, and 1 Luo Han Guo.

Preparation: Wrap the peppercorns, star anise, tangerine peel, cloves, cinnamon, licorice, sand ginger, grass fruit, red rice, monk fruit, cardamom and bay leaves in soup bags and put them into the pot. Add a pair of geckos, an appropriate amount of ginger and green onions, bring to a boil over high heat, then simmer over low heat for 30 minutes.

Applicable to: Rose Soy Sauce Chicken, Soy Sauce King Pigeon, etc.

Remarks: 1: According to the consumption of chicken water, add light soy sauce, rock sugar, and Shaoxing wine in appropriate proportions every day to supplement the weight and taste of the chicken water. 2: After daily use, boil it again, skim off the floating oil, turn off the heat, and let it cool naturally; store at room temperature. Ingredients for suckling pig salt: 2500g sugar, 2500g salt, 500g flavored powder, 150g allspice powder, 100g each of sand ginger powder and licorice powder.

Preparation: Mix all ingredients evenly.

Applicable for: marinating suckling piglets, roasting pigs, and roasting meat.

Remarks: Put the suckling pig salt in a dry container, seal it when not in use, and store it at room temperature. Honey juice ingredients: 1 can of maltose, 1500g of water, 1500g of sugar, 5 slices of ginger.

Preparation: Put the above ingredients in a pot and cook over low heat until the sugar dissolves.

Applicable to: cooking honey-flavored barbecue foods, such as barbecued pork, pork ribs, roasted phoenix liver, sweet-scented osmanthus, golden chicken, sweet-scented osmanthus intestine, duck feet buns, chicken wings, chicken legs, etc.

Remarks: Stir continuously during the boiling process; it is not advisable to use high heat, otherwise it will easily stick to the bottom and produce a burnt smell; honey sauce is also referred to as honey sauce roasted goose. Salt Ingredients: 3000 grams of sugar, fine salt 2000g, 500g chicken powder, 150g five-spice powder (duck salt), 100g sand ginger powder, 100g licorice powder.

Preparation: Put all the above ingredients in a container and mix well.

Applicable: put into the abdominal cavity of roasted goose or duck (so it is also called roasted duck salt).

Remarks: 1: After putting the roasted goose salt into the abdominal cavity of the goose or duck, add pig sauce and rose wine. 2: Cover and seal when not in use, and store at room temperature. Suckling pig epithelial water ingredients: 500 grams of white vinegar, 50 grams of Zhejiang vinegar, 20 grams of maltose, 25 grams of Jiujiang double-distilled wine, and 25 grams of rose dew wine.

Preparation: 1: First, pour white vinegar and red vinegar into a container and mix well, add maltose, then place the container in hot water and heat until the maltose dissolves. Take it out after the maltose dissolves. 2: After cooling, add Jiujiang double-distilled wine and rose dew wine and it is ready.

Note: The wine will evaporate when heated, so it must be cooled before adding.

Barbecued pork sauce seasoning: 1 jin of sugar, 1 tael of MSG, 1 tael of barbecued pork sauce, 1 bottle of hoisin sauce, 1 bottle of peanut butter, 0.25 bottle of Zhuhou sauce, 1 bottle of bright red pigment, appropriate amount of aged shreds (lemon peel), sesame oil, fermented fermented bean curd, white wine, thirteen-spice star anise powder More clove powder, garlic, green onion, ginger, coriander, onion shreds, Thai style wind claw preparation: 15 pounds of white sugar, 16 bottles of white vinegar, 15 bottles of fish sauce, 2 pounds of coarse MSG (no salt), add (5 pounds of red pepper, 5 pounds of onions, 3-4 bottles of pickled garlic) 3-4 jins of red peppers, 5 jins of onions, 5 jins of carrots)

Make a paste of lemon juice (10 pieces), take the juice and dissolve it together, then use gauze to rinse off the residue, which must also be soaked in the juice. Add lemon shreds, onion shreds, celery shreds, and carrot shreds to the juice to make a homemade soy sauce seasoning: 7 bottles of umami light soy sauce, 1.3 bottles of Kikkoman, 2 bottles of Maggi umami juice, 320G of chicken essence

1 jin of MSG Yipin Soup King 1 spoon of rock sugar 3.5 pounds of concentrated chicken juice 1 spoon of fish sauce 0.5 bottles

(Green and red peppers, green onions, ginger, garlic, coriander, green onions) Seasoning for drunken shrimp: 4 bottles of oyster sauce, 18 packs of Pisces rice vinegar, 18 packs of Haitian Gold Label light soy sauce 6 bottles (jin) of white sugar, 2.4 pounds of chicken essence, 1 horse spoon of Guanghe bean curd, 1 bottle of Guanghe fermented bean curd (MSG, pepper, chili oil, white wine, green mustard, sesame oil, dried chili powder, ginger powder) Seasoning for Drunk Lake Crab: Haitian Gold Label Light Soy Sauce 8 6 bottles of rice wine, 3 pounds of rock sugar, 0.5 packets of MSG, 1 horse spoon of chicken essence (dry spices, onions, ginger) Vinegar and peanut seasoning: 5 bottles of Mitsui oyster sauce, 5 bottles of Pisces rice vinegar, 6 packs of plum sauce, 15 bottles of lemon juice, 1 bottle